Document Type : Review Paper


Department of Food Sciences, College of Agriculture, University of Basrah, Basrah, Iraq.



Abstract. Camel milk is widely used in arid desert areas, and it is of great importance from a health standpoint due to its chemical content and health benefits, which increase after fermentation as a result of the decomposition of its components by lactic acid bacteria. Among these components are the proteins that, when decomposed, produce bioactive peptides that help in the prevention and treatment of many diseases. Thus, it is considered a functional food for human nutrition and to treat health problems in these areas due to its high nutritional value and ease of digestion. It has been proven that camel milk has many beneficial health effects, such as anti-bacterial activities because it contains lactoferrin, lysozyme, immune globulin, and lactoperoxidase, in addition to its ability to adjust cholesterol and blood sugar, and its possession of antioxidant, angiotensin-converting enzyme inhibitor, and anti-cancer activities, and to treat digestive system problems. The effectiveness of these activities increases after fermenting camel milk with Lactic acid bacteria and probiotics are a result of the activity of these bacteria to break down the milk components of fats, proteins and carbohydrates into fatty acids, peptides and polysaccharides that are beneficial from a health standpoint and contribute to prolonging the shelf life of fermented products made from camel milk..


Main Subjects

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