Exploring the potential of camel milk as a functional food: physicochemical characteristics, bioactive components, innovative therapeutic applications, and development opportunities analysis

Abstract

Cow milk dominates global milk production, accounting for approximately 80%−85% of the total supply. In contrast, milk from buffalo, goats, sheep, and camels collectively contributes to only about 15% of milk production. Among these alternative milk sources, camel milk stands out as a traditional functional food renowned for its bioactive components. These components offer not only nutritional benefits but also potential immunological advantages, owing to the presence of immunoglobulin, insulin, lactoferrin, and other bioactive substances. However, despite its remarkable attributes, camel milk and its derivatives remain underutilized due to limited production primarily restricted to arid regions. In light of this, the present study aims to shed light on the physicochemical characteristics, and key bioactive elements, as well as the strengths, weaknesses, opportunities, and threats associated with camel milk. Moreover, we emphasize the urgent need for enhanced camel milk production and increased research funding to explore the biogenic applications of its constituents.