Camel milk is hypoallergenic and rich in bioactive peptides, promoting gut health.
New research from Edith Cowan University (ECU) has found that camel milk contained more naturally occurring bioactive peptides when compared to its bovine counterpart.
This is a good thing. We now know that camel milk has the potential to be hypoallergenic compared to cow’s milk, but also that it has higher potential to yield bioactive peptides which can have antimicrobial properties and anti-hypertensive properties
These bioactive peptides can selectively inhibit certain pathogens, and by doing so, create a healthy gut environment and also has the potential to decrease the risk of developing cardiovascular disease in future
The research has reiterated that camel milk did not contain major milk allergen β-lactoglobulin (β-Lg), providing dairy users with β-Lg allergy a viable alternative to cow’s milk. Existing literature highlights that lactose levels in camel milk are lower compared to those in cow’s milk.
Nutritional breakdown
According to previous research when comparing beverages, cow’s milk typically contains between 85% to 87% water, with 3.8% to 5.5 % fat, 2.9% to 3.5% protein, and 4.6% lactose.
In contrast, camel milk consists of 87% to 90% water. Its protein content varies from 2.15% to 4.90%, fat ranges from 1.2% to 4.5%, and lactose levels are between 3.5% and 4.5%.