The conclusion is the contents of the document the Fifth Conference of the International Food Safety in Dubai, which was held February 22 to 25 at Dubai International Convention and Exhibition Center.
The document said, “The camel is an important part in the tradition and Arab culture and the milk is an important food component in the Arab Emirates and other countries.”
The document entitled “Standards for Camel Milk” was filed by Fatima Abdul Rahman, the leader of Experts in Food Microbiology at the Dubai Central Laboratory Dubai Municipality, United Arab Emirates (UAE).
“Now, camel milk is very important for human survival in many other countries,” said Fatima in the document.
“There are 18 million camels in the world that support human survival in semi arid areas,” said a document was quoted as saying the United Arab Emirates News Agency, WAM.
Fatima said the taste of camel milk is usually sweet and sharp, but sometimes taste salty and other times it feels watery.
“The quality of milk is influenced by the number of child camel, the animal ages, levels of animal feeding children, the quality and quantity of food, as well as the amount of water available,” said Fatima.
When talking about the benefits of camel milk, camel milk is Fatima said protein source that is abundant with activities and potential for antimicrobial protection.
“Most of the protein was not found in cow’s milk, even if it is found only slightly. Camel milk does not need to be boiled like a cow or goat milk. Camel’s milk, rich in flavor, must be taken slowly to allow the stomach to digest, “said Fatima.
He says several studies have been conducted in connection with the composition of camel milk.
“All of these studies indicate that the fat content of camel milk per unit was 1.8 percent-3, 8 percent. Vitamin C and Niacin is much higher in camel milk. The content of vitamins and proteins in camel milk differ. However, the amount of lactose in milk camels with lactose in cow’s milk, “said Fatima.
He continued, “camel milk contains less vitamin A, B2, folic acid and acid panthonthenic compared with cow’s milk, which can be viewed on the composition of the unfortunate camel’s milk.”
Regarding drinking raw camel milk, camel milk which he said was cooked to create a “brucellosis”.
‘Bacteria “ brucellosis transmitted to humans through dairy products are not processed. Direct contact with infected animals and environmental pollution through the animal’s blood and infected tissue also can cause brucellosis “, “he said.
Camel’s milk also has a much longer-lived than other types of milk because of some special arrangement and strong.
“These findings have great importance for humans who live in desert areas, where installation of cooling is not available. Lactoferrin and immunoglobulin estimated value is somewhat higher in camel milk compared with those reported in cow’s milk, “said Fatima.
Specifications for camel milk was prepared by the Dubai Municipality in cooperation with Emirates Standards and Metrological Authority (ESMA), Emirates Industry for Camel Milk & Products and the Central Veterinary Research Laboratory in Dubai.
“The importance of this specification as an embodiment of the care provided by the state and presented by the tetuanya, the camel is the cultural heritage of the Gulf Cooperation Council countries (GCC),” said Fatima.
He said the camel milk products different from others because many excellent characteristics that make it a rich product and then developed through extensive scientific research.
“These specifications are considered unique by country (UAE) that need to be protected through cultural imprints. This country has a camel milk processing plant in Dubai and Al Ain, “said Fatima.
The UAE has the task of preparing specifications for camel milk through the ESMA and other agencies that specialize in approving international specifications.
“Codex Middle East regional meeting gave approval on the specifications of this camel’s milk,” said Fatima.