Camel milk may support health, but experts warn raw consumption carries serious safety risks.
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New research highlights camel milk’s potential health value while stressing the risks linked to unpasteurized consumption.

A new review has reinforced growing interest in camel milk as a functional dairy product, pointing to a range of possible health benefits linked to its unique nutritional profile. Researchers found that camel milk contains higher levels of bioactive compounds than conventional cow’s milk, including lactoferrin, zinc, vitamins and unsaturated fatty acids that may support human health.

The review suggests camel milk may help people affected by diabetes, inflammatory disorders and some digestive conditions. According to the researchers, regular consumption has been associated in several studies with lower blood glucose, reduced HbA1c levels and decreased insulin requirements among diabetic patients. However, the authors emphasized that larger clinical trials are still needed before these effects can be confirmed.

Researchers also noted that camel milk has attracted attention because of its antimicrobial and antioxidant properties. Its proteins and peptides may contribute to stronger immune function and could offer benefits in conditions such as allergies, asthma and gastrointestinal illness. The review added that camel milk differs significantly from cow’s milk in composition, making it especially interesting for consumers seeking alternative dairy products.

Despite these potential advantages, the study issued a clear warning against drinking raw camel milk. Experts said unpasteurized milk may carry dangerous pathogens and increase the risk of foodborne disease. Pasteurization remains essential to preserve the product’s safety without eliminating most of its nutritional benefits.

The researchers concluded that camel milk could play a larger role in the global dairy sector as interest grows in specialty and health-focused milk products. For dairy producers and processors, the findings point to new opportunities in value-added markets, although further research and stronger food safety standards will be necessary before camel milk can move further into the mainstream.

Source: Medical DialoguesOriginal article

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