FAO ANIMAL PRODUCTION AND HEALTH PAPER

TABLE 1

World camel population by country, density and per capita

Country	Area km2	Human population (thousands)	Camel population (thousands)	Camel density (no./km2)	Camels per capita
AFRICA
Algeria	2 381 741	24 960	135	0.06	0.005
Burkina Faso	274 200	8 996	5	0.02	0.0005
Chad	1 284 000	5 678	540	0.42	0.095
Djibouti	23 200	409	59	2.50	0.144
Egypt	1 001 450	52 426	190	0.20	0.004
Ethiopia	1 221 900	49 240	1 080	0.88	0.02
Kenya	580 370	24 031	810	1.40	0.033
Libya	1 759 540	4 545	193	0.11	0.042
Mali	1 240 190	9 214	241	0.19	0.026
Morocco	446 550	25 061	43	0.10	0.002
Mauritania	1 025 520	2 024	820	0.80	0.405
Niger	1 267 000	7 731	420	0.33	0.054
Nigeria	923 770	108 542	18	0.02	0.002
Senegal	196 720	7 327	15	0.08	0.002
Somalia	637 660	7 497	6 855	10.75	0.914
Sudan	2 505 810	25 203	2 800	1.12	0.111
Tunisia	163 610	8 180	187	1.14	0.023
ASIA
Afghanistan	652 090	16 557	265	0.40	0.016
Saudi Arabia	2 149 690	14 134	405	0.19	0.028
United Arab Emirates	83 600	1 589	115	1.37	0.072
India	3 287 260	853 094	1 450	0.44	0.002
Iraq	438 320	18 920	59	0.13	0.003
Iran	1 648 000	54 607	27	0.02	0.0005
Israel	20 770	4 600	10	0.48	0.002
Jordan	89 210	3 288	15	0.17	0.005
Kuwait	17 820	2 039	6	0.34	0.003
Oman	212 460	1 502	87	0.41	0.060
Pakistan	796 100	122 626	990	1.24	0.008
Qatar	11 000	368	24	2.18	0.065
Syrian Arab Republic	185 180	12 530	5	0.03	0.0004
Yemen	527 970	11 687	144	0.27	0.012

Source: FAO. Production Yearbook 1990. No. 44.

TABLE 2

Composition of camel milk

	Water	Dry matter	Lactose	Fat	Protein Matter	Ash	Reference
General Values	87.61	12.39	3.26	5.38	2.98	0.70	Barthe, 1905
	87.00	13.00	5.80	2.90	3.70	0.60	Leese, 1927
	86.53	13.47	5.60	3.07	4.00	0.80	Davies, 1939
		12.42	5.40	2.87	3.90		Davies, 1939
	87.50	13.10	5.20	3.02	3.60	0.70	Lampert, 1947
	86.90		5.00	4.50	3.60	0.70	Jenness and Sloan, 1969
	86.30	-	3.30	2.90	3.00	0.60	Wilson, 1984
	to 87.3	-	to 5.8	to 5.4	to 3.9	to 0.8
Saudi Arabia	86.60		3.90	2.40	2.30	0.75	Sawaya et al., 1984
	to 90.4		to 4.8	to 5.6	to 3.4	to 0.82
			4.00	3.20	2.50	0.82	Abu-Leiha, 1987
			to 4.7	to 3.5	to 2.8
Egypt	87.90	12.00	3.90	3.80	3.50	0.80	El-Bahay, 1962
	86.80	13.20	5.50	3.00	3.90	0.80	Davies, 1963
	85.50	14.50	5.00	5.22	3.19	0.80	Taha and Kielvein, 1989
	86.60	13.20	5.53	3.60	3.27	0.80	Bayoumi, 1990
Ethiopia	85.60	14.30	3.40	5.50	4.50	0.90	Knoess, 1977
	85.90	14.10	4.60	4.30	4.60	0.60	Knoess, 1979
India	86.40	13.61	4.90	3.78	4.00	0.95	Ohris and Joshi, 1961
	87.00	12.98	5.40	3.08	3.80	0.70	Khan and Appana, 1965
	87.00	13.00	5.40	2.90	3.90	0.80	Singh, 1966
Israel	85.70	14.10	4.60	4.30	4.50	0.60	Yagil and Etzion, 1980
	91.20	6.85	2.90	1.10	2.50	0.35	Yagil and Etzion, 1980
Libya	87.00	13.00	4.20	3.30	3.30	0.82	Gnam and Sheriha, 1986
				to 3.6	to 3.6
Pakistan	86.30	13.30	5.80	2.90	3.70	0.70	Yasin and Wahid, 1957
	87.20	12.80	4.10	4.20	3.70	0.80	Kon and Cowie, 1972
Somalia	86.90	13.00		4.60	3.30	0.60	Mohamed et al., 1989
Sudan				4.00	3.60	0.80	Elamin, 1980
Tunisia	88.60	11.40	4.69	3.55	2.29	0.90	Ellouze and Kamoun, 1989
USSR	86.60	13.67	5.00	4.47	3.50	0.70	Kheraskov, 1953
Average
Camel Milk	87.37	12.63	4.62	3.70	3.45	0.74	Jardali and Ramet, 1991
Cow's Milk	87.20	12.80	4.80	3.70	3.50	0.80	Webb et al., 1983

* Milk from camels with limited access to water

TABLE 3

Average casein composition (%) of camel milk and cow's milk (Tunisia, France, Somalia, Saudi Arabia and the Niger)

Casein fraction	ð	ß	K	Y
Camel milk	63	28	5	2
Cow's milk	46	34	13	4

Source: Jardali and Ramet, 1991

TABLE 4

Average casein micelle diameter (micrometres) in camel milks of different origin

Type of milk			Camel			Cow's
Origin	Tunisia	France	Somalia	Saudi Arabia	the Niger	France
Date of sample:
month	June	March	October	March	June	Jan-86
year	1987	1989	1989	1990	1990	to Mar-87

Average micelle diameter (micrometres)	325	306	325	280	280	160

Source: Jardali and Ramet, 1991

TABLE 5

Amino acid composition of casein in camel milk and cow's milk

Constituent	Camel milk	Cow's milk
Aspartic acid	7.28	6. 52
Threonine	4.87	4.42
Serine	5.39	5.75
Glutamic acid	21.26	20.35
Proline	11.62	10.33
Glycine	0.90	2.27
Alanine	1.98	2.80
Valine	5.43	6.48
Cysteine	0.02	0.65
Methionine	2.70	2.51
Isoleucine	6.23	5.54
Leucine	10.89	8.41
Tyrosine	3.84	5.59
Phenylalanine	4.01	4.73
Lysine	6.53	7.33
Histidine	2.44	2.70
Arginine	4.63	3.62

Source: Farah and Ruegg,1989

TABLE 6

Fatty acid composition of camel milk fat (g/100 g)

				Camel milk				Cow's milk
Reference	Yagil 1982	Sawaya et al.1984	Gnam and Shereha 1986	Jardali 1988	Farah et al. 1989	Abu-Leiha 1987	Mohamed 1990	Alais 1984
Fatty acid
Butyric acid C4	2.10	0.10	0.70	0.97	0.63	-	0.08	3 - 4
Caproic acid C6	0.90	0.20	-	0.10	0.36	-	0.10	2 - 5
Caprylic C8	0.60	0.20	0.20	0.15	0.29	0.10	0.10	1 -1.5
Capric acid C10	1.40	0.20	0.30	0.18	0.87	0.12	0.94	2.00
Lauric acid C12	0.60	0.90	0.10	0.68	0.81	0.77	11.50	3.00
Myristic acid C14	7.30	11.40	10.40	14.38	12.75	10.14	-	11.00
Peutadecanoic acid C15	-	1.70	0.90	1.30	1.23	1.62	31.20	1.50
Palmitic acid C16	29.30	26.70	29.00	35.47	31.75	26.10	8.20	25 - 36
Palmitoleic acid C16:1	-	11.00	9.90	8.83	10.30	10.40	17.30	2.00
Stearic acid C18:1	11.10	11.10	12.00	11.66	12.75	12.20	27.04	12.00
Oleic acid C18:1	38.90	25.50	27.00	20.22	19.54	26.25	1.91	23.00
Linoleic acid C18:2	3.90	3.60	2.60	1.75	3.42	2.94	1.52	2 - 3
Linoleic acid C18:3	-	3.50	-	-	1.41	1.37		-
Arachidic acid C20	-	0.60	-	-	0.96	-		-

Source: Jardali and Ramet, 1991

TABLE 7

Mineral composition of camel milk (mg/100g)

Ca	P	Ma	K	Mg	Reference
127		-		7.7*-10	Khan and Appana, 1965
	96	12*-19	34*-45
115*-132				12	Yagil and Etzion, 1980
	45*-48	69	156
106				14-16	Sawaya et al., 1984
	63	27-35	46-60
131-132				11-15	Gnam and Shereha, 1986
	51-58	38-62	156-210
107-123				8	Abu-Leiha, 1987
	80-88	36	62
116				4	Hassan et al., 1987
	71	39	161
76				-	Mohamed, 1990
	49	33	166
114					Ellouze and Kamoun, 1989
	87	-	18
Average:
Camel milk
116	67	33	99	11	Jardali and Ramet, 1991
Cow's milk
125	96	58	140	12	Scher, 1988

Milk from animals with limited access to water

TABLE 8

Vitamin composition of camel milk and cow's milk (micrograms/100 g)

Vitamin	Sawaya et al.	Alais
	Camel milk	Cow's milk
Pantothenic acid	88.00	350.00
Vitamin A (U.I.)	50.00	150.00
Vitamin C	2 370.00	2 000.00
Thiamin	33.00	45.00
Riboflavin	41.00	150.00
Vitamin B6	52.00	35.00
Vitamin B12	0.15	0.30
Niacin	461.00	93.00
Folic acid	0.41	5.90

U.I. = International Unit (0.3 micrograms)

TABLE 9

Relationship between the coagulation and drainage properties of cheese

Coagulation method	Enzyme	Fermentation
Action mechanism	- specific hydrolysis of K casein - loss of stabilizing effect of fraction K on micelle structure - destabilization in the presence of Ca++ - pH reaction: 6.6	- enrichment of medium in H+ - neutralization of micelle electronegative charge - corresponding micelle demineralization - pH reaction of 6.5 to 4.6
Coagulum composition:	- Ca phosphoparacaseinate - micellar state persists	- casein demineralized - micellar state spoilt or missing (according to pH)
Properties	- mineralized - elastic -not crumbly - impermeable - considerable syneresis needed for mechanical thermal action, chemical action (limited acidification) - necessary for breaking impermeability and utilizing the strength of the gel concentration	- little mineralization - firm - crumbly - permeable-porous - syneresis potential reduced - possible careful application of mechanical and thermal treatments (except centrifugation for fresh cheese)
Whey	- non-acid - demineralized	- acid mineralized
Cheese	- coherent paste - long hardening time - large format - non-deformable - low AW - high pH - suitable for storage	- paste not coherent - short hardening time - small format - deformable - high AW - low pH - not suitable for storage

Source: Ramet, 1981

TABLE 10

Correlation between the coagulation time for camel milk (TFCa) and cow's milk (TFCo)

Type of enzyme coagulant	TFCa/TFCo
Calf rennet	2.2
Mucor miehei protease coagulant	2.3
Chymosin	6.2
Endothia parasitica protease coagulant	17.7
Bovine pepsin	0.2

Source: Ramet, 1990

TABLE 11

Effect of heat on the coagulation and drainage properties of camel milk

Temperature of milk (°c)	34	62	65	75	85
Coagulation
Flocculation time (mins)	4	4	5	6	6
Gel firmness	+++++	++++	++++	++	+
Gel crumbliness	crumbly				very crumbly
Drainage after 5 h
pH	6.00	6.65	6.65	6.65	6.65
Gel swelling	+	-	-	-	-
Whey solids (%)	5.40	5.65	5.75	5.89	5.97
Whey fat (%)	0.80	0.80	0.80	0.80	0.80

Source: Ramet, 1987

TABLE 12

Effect of adding sheep's milk to camel milk to make soft cheese

% Sheep's milk	Milk		Cheese			Whey		Yield
	Total dry matter %	Fresh weight %	Dry matter %	Dry weight %	Fresh weight %	Dry matter %	Dry weight %	Dry weight %
100	18.9	22.4	58.0	12.99	77.0	7.6	5.85	68.7

50	14.1	21.8	37.6	8.19	77.2	7.8	6.02	58.1

30	13.3	23.3	32.1	7.47	75.2	7.9	5.01	55.1

0	11.4	11.3	34.2	3.87	89.6	8.4	7.52	33.3

	11.7	12.1	32.7	3.96	87.5	8.8	7.70	33.8

Source: Ramet, 1990

TABLE 13

Properties of semi-hard cheese made from camel milk

Milk origin		Camel	Cow
Type of breeding	Extensive*	Intensive**	Intensive*
Milk
Dry matter (%)	9.46	10.10	12.21
Fat (%)	2.04	2.75	3.20

Coagulation
pH	6.21	6.61	6.50
Flocculation time (mn)	12.45	7.96	11.50

Cheese
Dry matter (%)	31.70	45.79	49.96
Fresh yield (%)	6.88	10.74	12.13
Dry yield (%)	3.00	4.60	6.06
Dry matter recovery (%)	31.70	45.79	49.96

Whey
Dry matter (%)	69.95	65.52	64.53
Fat (%)	13.21	6.29	5.06

Sources: * Ramet, 1987; ** Ramet and Kamoun, 1988