Introduction:
Camel milk is the milk of the camel mare. For people allergic to milk, camel milk is more tolerable because it naturally does not contain beta-lactoglobulin. In terms of taste, it is hardly distinguishable from cow's milk.
Use/Preparation:
Camel milk is used like milk, but can also be processed in the production of ice cream, sweets and chocolate. Yoghurt and cheese are also made from camel milk. In the pharmaceutical and cosmetic industries, it is used as an active ingredient in skin care products or as a drinking cure.
Health:
Camel milk contains little fat and sugar, but is rich in vitamin C, iron and calcium. Applied externally, it can be used as a cream to treat skin conditions such as psoriasis.
Alternatives:
Cow's milk tastes very similar to camel's milk, but is not recommended if you are allergic to cow's milk. A suitable plant-based alternative is, for example, soy drink. This is also low in fat but high in protein. But oat, cashew, almond or coconut drink can also serve as a substitute.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 53/222 |
| Fat | 2,8 g |
| Healthy fatty acids | 1,7 g |
| Carbohydrates | 4,4 g |
| Sugar | 4,2 g |
| Protein | 2,6 g |
| Salt | 0,2 g |
