Camel Milk has supported the Bedouin culture, nomadic and pastoral since camel domestication thousands of years ago. The shepherds may for some period survive only on milk when taking camels at long distances to graze in the desert and arid environments.
The camel dairy farm is an alternative to dairy farming in the dry regions of the world where cattle ranches consume large amounts of water and electricity to power air-conditioned rooms and sprinkler cooling systems. Camel farming, using native species well adapted to dry areas, can facilitate the reversal of desertification by UNESCO. Camel milk can be found in supermarkets in the UK, UAE, Somalia, Saudi Arabia, Mauritania, and the United States.
Camel milk has enough nutrients to support a person throughout the day. In many countries, camel milk is given to infants suffering from malnutrition.
Compared with cow's milk fat, buffalo milk fats and milk fats, camel's milk fat contains fewer short-chain fatty acids, but the same long-chain fatty acids can be found. Camel milk has more fat and protein than cow's milk. Cholesterol in camel's milk is lower than cow's milk or goats.
Camel milk contains vitamins and minerals and high immunoglobin content. Camel milk is three times higher in vitamin C than cow's milk and 10 times higher in iron. It also contains high levels of unsaturated fatty acids and vitamin B but lower in vitamins A and B2 (than cow's milk). The composition of camel milk depends on its feed and camel species. Bakteria milk has higher fat content than dromedary milk.
Camel milk is lower in lactose than cow's milk. However, levels of potassium, magnesium, iron, copper, manganese, sodium and zinc are higher than cow's milk.
Video Camel milk
Produksi
Camel milk is still a subsistence product, but milk dairy production is a growing industry.
India
Camel milk in India has been used by raika and other desert communities, also found its existence in the text of ancient Indian medicine Ayurveda. The National Research Center on Camel in Bikaner, Rajasthan, India is a national camel research institute that has participated in a research project on the therapeutic value of camel's milk in autism, diabetes, TB, hepatitis, etc. United States
The United States has a population of 5,000 imported camels.
The cost of producing a liter of camel milk is much higher than producing a liter of cow's milk; about fifty times more expensive. In the United States, female camels are very rare; they mature slowly and can be raised safely only after the age of four. Their thirteenth gestation period should end with a live birth followed by suckling, otherwise the female camel will stop producing milk. Unlike dairy cows that are separated from their calves at birth and then milk for six to nine months, a camel can share the milk with the farmer and his calf for twelve to eighteen months.
Maps Camel milk
Milk production
The Pakistan and Afghani camels should produce the highest milk yield, up to 30 liters per day. Bactrian camels produce 5 liters per day and dromedary produces an average of 20 liters per day. Intensive breeding of cows has created animals that can produce 40 liters per day under ideal conditions. Camels, with their ability to go 21 days without drinking water, and milking even when feeding on low-quality livestock, are sustainable choices for food security in difficult environments.
Camel cheese
Cheese from camel's milk is harder to make than cheese from milk of other dairy animals. It does not coagulate easily and bovine rennet fails to thicken the milk effectively. In a camel fattening community, camel milk cheese uses spontaneous fermentation, or lactate fermentation to produce sour curds. At camel farms in Sudan, Rashaida tribes use this method to store surplus milk in the rainy season, destroy dry pulp and add water for consumption in the dry season. In Mongolia, camel milk is consumed as a product at various stages of the process of making curd. Recent advances in cheese-making technology have made it possible to thicken camel's milk with vegetable rennet and camel rennet.
Mauritania
European style cheese was created through collaboration between camel milk camels Mauriani, Tiviski, FAO, and professor J.P. Ramet from Nationale Supà © rà © rieir d'Agronomie et des Industries Alimentaires (ENSAIA). Curdling is produced by the addition of calcium phosphate and vegetable rennet. Caravane, the next produced cheese is the Tiviski product, and is sold at a supermarket in Nouakchott. EU restrictions prevent this product from being sold in the EU. Difficulties with cold chain and economies of scale prevent camel cheese being sold in the US.
References
External links
- Camel Making Technology from Camel Milk (Camelus dromedarius) Animal Production and Health Paper Issued by FAO, United Nations. (2001)
- Camel and Camel Milk. Report Published by FAO, United Nations. (1982)
Source of the article : Wikipedia
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