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Universitat Politècnica de València (2020)

Interés de la leche de camella (Camelus bactrianus) en la alimentación humana

Lahloumi Bouachraoui, Yassmine

Titre : Interés de la leche de camella (Camelus bactrianus) en la alimentación humana

Auteur : Lahloumi Bouachraoui, Yassmine

Université de soutenance : Universitat Politècnica de València

Grade : Ingeniería Agroalimentaria y del Medio Rural 2020

Résumé
Within the scope of this paper, the bibliography on camel milk production, its composition and its interest and benefits for human consumption are reviewed. Camels are desert animals, with multiple evolutionary advantages acquired to live in a very demanding and harsh environment, where they have to endure significant water restrictions, low-quality food and high temperatures. They are large, strong, long-lived and very resistant animals. After calving, they are able to maintain milk production for 18 months, in environmental conditions that no other species can bear. They have not been selected for milk production, but their milk serves as food for the inhabitants of the arid areas where they live. They are essential for the inhabitants of desert areas, due to their usefulness for transportation and their contribution for food. If they are well fed, their production improves, but their milk yield cannot compete with cattle. However, it is the fifth species that contributes the largest amount of milk to the world’s diet. To study the composition of milk, a comparison has been made with the milk of other species, including human milk, equine milk as well as milk from milked species (cows, buffaloes, goats and sheep). Camel milk has a composition (fat, protein, lactose and ash) similar to cow’s milk, which is the most consumed, however it has important digestive advantages and is a good substitute for human milk. It is used for premature infants and newborns. Camel milk casein micelles are larger than other species and do not clot well. This milk forms a soft clot in the stomach that facilitates faster and more efficient digestion than cow’s milk. However, the fat globules are smaller than other species, which also facilitates their digestion. Camel milk stands out for its high content in various protective proteins such as lysozyme, lactoferrin, lactoperoxidase and immunoglobulins, which act as antioxidants, antibacterial, antiviral, antifungal, hypoglycemic, antiparasitic, growth promotion, prevention of aging, autoimmune diseases and antitumor activity. Camel milk contains high levels of insulin or insulin-like proteins that pass through the stomach without being destroyed. It cures serious food allergies, (e.g. to lactose, cow’s milk protein), skin diseases and hepatitis. Camel milk is referred to as desert white gold, for its nutritional value and for the many favorable effects it has on human health. However, its marketing is local, although it is significantly entering the international market.

Mots Clés  : Leche de camella , Propiedades nutricionales , Efectos sobre la salud , Camel milk , Nutritional properties , Health effects

Présentation

Page publiée le 13 février 2021