Shoppers expect to see cow, soy, rice—and maybe even raw—products in the milk aisle, but camel? If some producers have their way, camel’s milk will be the newest craze in the dairy section, according to a recent Telegraph article.
Author Alastair Jamieson said the milk is salty, camels are difficult to milk, and the milk is “unlikely to improve a bowl of cornflakes,” but it is high in vitamin C, low in fat, better for digestion than cow’s milk and suitable for those who are lactose intolerant.
These health benefits are why some are pushing to sell this new “superfood” in Britain. And, as Jamieson noted, the European Commission has provisionally approved plans by two Middle Eastern camel farms to export the milk. One of those firms, Camelicious based in the United Arab Emirates, said all it needs are health inspections, and expects to start shipping to Europe next year.
Camel’s milk, which is consumed in the Middle East, parts of Africa and India, has less fat than cow’s milk (2 percent vs. 4 percent), is lower in cholesterol, and has fives times the amount of vitamin C. Jamieson reported Indian studies have shown it contains high insulin levels, which reduced the number of injections necessary for those with type 2 diabetes.
Even if shoppers go wild for the new milk, it is doubtful it will ever be as popular as cow’s, or even hemp, milk. Jamieson said camels only produce 13 pints or so of milk a day, compared to the more than 50 that cows pump out.
Besides for the low yield, other hindrances may cause the sale of camels’ milk to fall flat. Jamieson said it tastes salty and is more watery than cow’s milk. Also, camels are ill-tempered and likely to spit on those who attempt to milk them.