Have you ever wondered how desert people managed to survive without any fruit or vegetables? Where do they get their vitamins?
The answer is : in camel milk.
Dromedaries are tylopods ; according to scientists, although camelids chew their food twice, they are closer to humans than ruminants such as cattle. This may also apply to their biochemistry.
Contrary to widespread belief, camels are generally calm, intelligent and friendly. Even so, breeding them calls for know-how, with more negotiation than authority, particularly when it comes to obtaining milk.
Unlike cows, camels do not store milk in the udder, and any distraction at milking time can stop the milk flow entirely. Camels are a bit temperamental, and give more milk if they know and like the milker.
Until now all milking is done by hand. Mechanical milking is reported in Central Asia and India, but such novelties have not yet reached Mauritania.
Designed by nature for quick camel-calf growth in a hostile environment, camel milk has some original features :
Naturally low fat content, (ranging seasonally from 2.5 to 3.5 percent in Mauritania) with 40 percent less cholesterol than in cow milk.
Low sugar (lactose) content
As much protein as in cow milk
High mineral content : sodium, potassium, magnesium, iodine if it is present in the camel's food.
High vitamin C content : with 3.5 mg per 100 ml, camel milk is the one with most vitamin C of all species analyzed.
Singular proteins and an original fatty-acid composition. Even sour, camel milk does not curdle, and this makes it easily digestible. Cream is difficult to separate.
Camel milk is considered by desert people as a complete food, that one can live on alone for weeks ; it is believed to be good for the liver, and to give women a clear complexion.
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