The efficacy of camel milk to treat diabetes has been shown recently, especially in experimental animals and in patients with diabetes type 1 (T1DM), whereas studies on patients with type 2 diabetes mellitus (T2DM) are limited. In this clinical trial, 60 patients with T2DM who used oral antidiabetic drugs were assigned into two groups; group 1 received—in addition to the antidiabetic prescribed medicines—500 mL of raw camel milk divided equally two times/day (fasting in the morning and the night) for three months. Group 2 was treated during the same period only by the oral antidiabetic medicaments without consumption of camel milk. A significant decrease was shown in fasting blood glucose (FBG) (from 9.89 ± 0.98 to 6.13 ± 0.55 mmol/L) and postprandial glucose (PPG) (from 15.89 ± 4.34 to 7.44 ± 1.02 mmol/L) in the group 1. A significant decline ( ) in HbA1c levels was observed in the group treated with camel milk (from 9.44 ± 0.16 to 6.61 ± 0.14%, with a percentage decrease of 30%). Total cholesterol and TG significantly decreased in group 1. Urea and creatinine showed no statistical differences between the two groups during the trial. Based on this study’s results, camel milk could be useful for glycemic control in T2DM patients using oral hypoglycemic agents.

This study aimed to manufacture kefir from camel milk using an extensive production system with different amounts of kefir grains, as well as to highlight their nutritional, sensorial, and technological characteristics. During processing, the pasteurization of camel milk, the addition of three doses of kefir grains (2%, 5%, and 10%), and incubation for 18 h were carried out. The microbiological and nutritional properties of the camel milk, kefir grains, and resulting kefirs were assessed. The sensory evaluation and technological processes involved in the production of the selected kefir were then carried out. The results showed that the chemical composition of the camel milk was as follows: fat: 41.7 ± 3.18 g/L; protein content: 37.82 ± 0.66 g/L; ash: 8.92 ± 0.61 g/L; dry matter: 114.21 ± 0.11 g/L; and lactose: 41.3 ± 0.21 g/L. Kefir grains were acidic and moist and contained low fat content (0.02 ± 0.01). The total aerobic flora in camel milk was FAMT 4.77 × 10⁴ CFU/mL. The bacterial load of lactic acid bacteria in the camel kefir prepared with 10% kefir grains was 5.1 ± 0.6 log₁₀ CFU/mL, while the yeast and mold load was 4.24 ± 0.83 log₁₀ CFU/mL. The amount of kefir grains present had a significant effect (p < 0.05) on pH, acidity, and viscosity and improved the protein content, resulting in higher nutritional quality. According to a sensory evaluation, the ranking test showed that the best camel kefir can be produced by the addition of 2% kefir grains. It was the most appreciated by 73% of the tasters based on its physicochemical, microbiological, and sensory characteristics. All obtained camel kefirs were able to fulfill the Codex Alimentarius requirements, ensuring their safety and quality, with overall improvements in taste, texture, and acceptability. A phenotypic and morphological study of lactic acid bacteria isolated from the selected kefir (CK 2%, 18H) showed that these bacteria are Gram+, citrate+, catalase−, shell−, and rod-shaped. All the strains isolated showed good lipolytic and proteolytic activity, with areas of proteolysis between 8 and 15 mm. These strains were also revealed to have antibacterial activity and good acidifying and texturizing effects.

This review highlights the anti-hyperglycemic and antidiabetic properties of camel and dromedary milk (CM). Diabetes mellitus poses a significant global health challenge, and strategies that reduce reliance on insulin or other medications could substantially improve patient management. CM could represent a promising complementary approach due to its established antidiabetic effects, which are supported by its unique biological characteristics. Compared to other common milks, such as bovine milk, CM contains higher concentrations of insulin. Its distinctive physicochemical and microstructural properties help protect insulin and other bioactive proteins from degradation in the gastrointestinal tract, thereby enhancing their intestinal absorption. Furthermore, peptides generated during CM protein digestion may exert direct or indirect effects on the liver and pancreas, contributing to improved glucose metabolism. These beneficial actions are further supported by CM’s antioxidant and antilipidemic properties, which may help mitigate diabetes-related complications, including renal dysfunction and skin lesions.

Camel milk transformation into cheese remains an objective to be improved today. This study aimed to improve camel milk clotting using a crude extract from green pods of carob as a substitute for commercial rennet. The composition of the crude carob extract was determined for dry matter and protein content. Milk clotting conditions were studied at different temperatures, pH and CaCl2 concentrations. Milk clotting properties were assessed by milk clotting activity, specific activity and proteolytic activity. Enzymatic hydrolysis of camel milk caseins by crude carob extract and its inhibition were demonstrated by SDS-polyacrylamide gel electrophoresis. Crude carob extract analysis showed a protein and dry matter content of 23.26±0.5 mg/ml and 30.66±0.5 g/l, respectively. Optimal milk clotting activity was observed at 53.6 °C, pH 4.5, and 0.09 M CaCl2. The crude carob extract showed a high milk clotting activity (4.97 U/ml) and a low proteolytic activity (0.04U/ml) with camel milk. The cheese yield of curd produced from camel milk using crude carob extract was the highest (23.95%) compared with that of Camel chymosin (20.5%). The high ratio of milk-clotting to proteolytic activity shows the potential of this extract as a substitute for commercial rennet in the dairy industry.

This study aimed to evaluate the effect of various heating temperatures on the antioxidant activities of camel milk caseins. The samples were processed with three different heat treatments: Pasteurization at low and high temperatures and boiling. Fresh camel milk (unheated) was used as a control. Camel milk caseins were separated by fast ion exchange liquid chromatography (FPLC) and identified by the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS page). The antioxidant activities of caseins were measu- red by three different in vitro methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2, 2’-azino-bis (3-ethylbenzthiazoline-6-sulfonate) (ABTS) radical scavenging activity and ferric reducing power assay (FRAP). The antioxidant activity evaluated by the DPPH assay decreased significantly (p

This study aimed to prospect latex fractions from Ficus carica for new plant peptidases with milk-clotting activities of camel milk, for use as rennet alternatives. The enzymatic preparation was obtained by fractionation of latex from fig tree by Fast Protein Liquid Chromatography (FPLC). In the manufacturing process, the milk is pasteurized at low temperature and cooled, it was added a culture of lactic starters isolated from artisanal fermented milk, subsequently it is added the enzymatic preparation of latex; the mixture is incubated for 24 hours at 37°C; after coagulation, the whey is drained to obtain a cheese curd; finally, the mixture is cooled to obtain a fresh cheese. The cheese yield is determined at different doses of fractions and it was found that 1ml of the extract in 100 ml of camel milk gives a yield of 15%. The physicochemical and microbiological characterization of camel milk cheese compared to cow milk cheese showed that camel milk cheese was more acidic, richer in protein (50,04 g/l) and phosphorus (0.199 g/l) but less loaded with total mesophilic flora. Camel milk cheese has higher levels of fat-soluble vitamins (retinol, K2 and Tocopherol), a high content of ascorbic acid (6.189 mg / kg) compared to cow milk cheese. The major fatty acid present in camel milk cheese is oleic acid (28.4%) followed by palmitic acid (27.1%) and stearic acid (23.6%).