Author:
Darani Kianoush Khosravi,Jahadi Mahshid,Tripathi Abhishek Dutt,Nandan Alisha,Paul Veena,Chakraborty Adrija,Verma Tarun,Agarwal Aparna
Abstract
A staple food in many regions of the world, especially in the arid and semi-arid regions, is camel’s milk. Health-promoting ingredients found in camel’s milk include lactoferrin, zinc, lactoactive peptides, and mono- and polyunsaturated fatty acids. Some significant human ailments, such as TB, asthma, gastrointestinal disorders, and jaundice, may be treated with the use of these drugs. Compared to cow’s milk, camel’s milk has amore varied composition. In camels, nutrition, breed, age, and lactation stage have a greater impact on milk composition. The percentage of components in camel’s milk varies greatlydepending on the region and season. These whey proteins have distinctive qualities, such as physical, chemical, physiological, functional, and technical traits that are advantageous in the food application, in addition to their high nutritional value. Camel’s milk proteins are hydrolyzed to create bioactive peptides, which have an impact on the body’s primary organ systems and provide them physiological activities. The antidiabetic, antibacterial, antioxidant, and anti-cholesterol properties of camel milk are highlighted in this article