In addition to being hypoallergenic, camel milk can protect the gut from harmful enzymes and contribute to healthier digestion.
A new investigation, carried out by scientists at Edith Cowan University in Australia, revealed that the camel milk It contains more natural bioactive peptides compared to its cattle homologist.
“Now we know that camel milk, besides being hypoallergenicalso has a greater potential for Bioactive peptides which may have antimicrobial and antihypertensive properties, ”said researcher Manujaya Jayamanna Mohittige, quoted by.
“These bioactive peptides can selectively inhibit certain pathogens And in doing so, creating a healthy intestinal environment. They also have the potential to reduce the risk of developing cardiovascular disease in the future, ”he added.
During the analysis, the investigators realized that camel milk does not contain the main allergen of milk, β-lactoglobulin (β-LG), providing allergic ones a viable alternative to cow’s milk. Also in addition, the existing literature is to be varied that lactose levels in camel milk are lower than those of cow’s milk.
The latter contains between 85% to 87% water, 3.8% to 5.5% fat, 2.9% to 3.5% protein and 4.6% lactose. By comparison, camel milk consists of 87% to 90% of water, its protein content ranges from 2.15% to 4.90%, fat from 1.2% to 4.5% and levels of Lactose are between 3.5% and 4.5%.
Currently, about 81% of milk production comes from cows, with the camel milk production to be located in fifth place (0.4%)behind the buffalo, goats and sheep.
Still, Mohittige stressed that Australia’s semiarid climate and the existing camel population constitute a convincing argument to increase both production and consumption.
Although there are already several camel dairy products in Australia, production volumes are still very low. Compared to dairy cows, which can produce up to 28 liters of milk per day, camels produce only about 5 liters daily.
O with the discoveries was published in Food Chemistry.
