Study undertaken to investigate camel milk

AL AIN — A recent study has proved that Camel milk had similar chemical composition, was more transparent, less viscous and had higher ratings for fatty and salty tastes compared to cow milk and reconstituted cow milk.

By Lana Mahdi

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Published: Thu 8 Jun 2006, 10:12 AM

Last updated: Sat 4 Apr 2015, 7:20 PM

The study which was conducted by Dr Isameldin Bashir Hashim, Department of Food Sciences, College of Food and Agriculture of the UAE University, has shown that chocolate flavoured camel milk had higher ratings for sweetness, viscosity, fatty taste and lower ratings for salty taste and milk flavour compared to regular camel milk.

Speaking to Khaleej Times, Dr Isameldin said research proved that flavouring camel milk with chocolate enhanced the sensory quality of camel milk.

He highlighted that the camel (Camelus dromedarius) has the ability to produce more milk for longer period in arid zones and dry lands.

UAE's annual production of camel milk is 38,000MT and pasteurised fresh camel milk is available in the supermarkets.

“Camel milk contains all essential nutrients as cow milk but is somehow different from cow milk,” added Dr Isameldin.

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