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Nutritional evaluation and comparative analysis of camel milk commercially available in Karachi, Pakistan

Mariyam SHAFIQ, Hana

Background: In recent years, benefits of drinking camel milk has gained a lot of significance. In Pakistan, camel milk is being consumed for its nutritional and medicinal uses. However, the nutritional quality of the raw camel milk available commercially in Karachi, Pakistan is still not reported. Objective: The present research aims at unraveling the overall nutritional quality especially the content of macronutrients present in the camel milk sold in Karachi, Pakistan. Methods: Kjeldahl method, Gerber Method, Drying Oven method, and Dry Ashing method were employed to test the presence of protein, fat, moisture, and ash (minerals), respectively. Results: The study revealed that the averages nutritional composition of camel milk were 2.86±0.47%, 3.14±0.40 %, 88.08±1.04%, and 0.76±0.07% for protein, fat, moisture, and ash (minerals), respectively.  Conclusion: The camel milk from Karachi, Pakistan does fall in line with various data available from different parts of the world. However, there is scope for improvement in the quality. The chemical composition of milk directly depends upon the camels’ feed, their breed, season, lactation period, and several other factors. Hence, it is imperative to supply the camels with sufficient water, nutritious food, and great care to gain excellent quality milk.