Milk composition of Majaheim camels

Area of Science:

• Food Science
• Animal Science
• Nutritional Science

Background:

• Camel milk is a valuable food source in arid regions.
• Limited data exists on the detailed nutritional profile of camel milk.

Purpose of the Study:

• To determine the proximate and mineral composition of camel milk.
• To provide data for understanding camel milk's nutritional value.

Main Methods:

• Random milk sampling from camels in Saudi Arabia.
• Proximate analysis for fat, protein, lactose, solids, acidity, ash, and water content.
• Mineral analysis for calcium, potassium, sodium, iron, lead, and magnesium.

Main Results:

• Camel milk proximate analysis: 3.15% fat, 2.81% protein, 4.16% lactose, 10.95% total solids, 0.15% acidity, 0.83% ash, 88.33% water.
• Key mineral content (mg/g): 30.03 Ca, 72.48 K, 43.10 Na, 0.28 Fe, 0.18 Pb, 4.50 Mg.
• The data offers a detailed nutritional snapshot of camel milk.

Conclusions:

• The study establishes a baseline for camel milk composition.
• Further research is needed for camel improvement programs.
• Camel milk presents significant nutritional potential as a food source.