Camel milk is a nutrient-dense, low-allergenic milk traditionally consumed in Middle Eastern, African, and Asian cultures. It has a slightly salty taste, lower lactose than cow milk (2.5-3%), and 3-5% fat. Rich in insulin-like protein, lactoferrin, immunoglobulins, and vitamin C (3-5x higher than cow milk). Used for drinking, fermented products (susu), and increasingly in functional foods and cosmetics.

Key Features:

• Low Allergenicity: Lacks beta-lactoglobulin and A1 casein.
• Natural Functional Properties: High lactoferrin and protective proteins.
• Better Insulin Profile: May benefit metabolic health.
• Distinct Salty Flavor: Not sweet like cow milk.