الفهرس 
2.1. Nutritional and health benefits of camel’s milkOnly 14 pages are availabe for public view
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Abstract
Allah created camels, made them in the spot light and gave them distinguish qualities. Camels are settled in deserts. Camel milk is the main food of the Bedouins. The recent studies highlighted the importance of the camel milk as one of the important, functional and healthy food. That urged (pushed) us to take more care of camel milk, develop products and to intensify the scientific researches on them. Camels are distinguished for their outstanding ability to produce milk despite the hard circumstances they live in. the milking season for camel is between 10 to 18 months with an average daily production of 8 to 10 liters. Regarding to the average of the chemical composition of the camel’s milk are the total solids content is 10.94 – 13.44% , 3.24 – 4.81% fats, 3.08 – 4.29% protein, 3.87 – 4.52 lactose, 0.80 – 0.93% mineral salt, 0.13 – 0.16% titratable acidity. Moreover, the camel milk has natural qualities (properties) that make it different from the other kinds of milk. It is so white with a sharp salty taste. It makes foam by shaking. The strangest thing that distinguish the camel milk from other kind of milk is its ability to stay well for a long time in the normal weather conditions without heat treatment. No negative changes occur to its composition, taste or smell because it contains lysozyme enzyme that suppress the growth of microbes. With the notice that the pH value in camel milk is between 6.5 and 6.7. The camel’s milk provides more calories than the other kinds of milk. The energy which is given by 1 kg of milk reaches 900 – 1100 kg / calory. By high lighting the nutritional and the therapeutic values of the camel milk we found that the protein in the camel’s milk is much more similar to the protein in mother’s milk. The protein of the camel’s milk gives similar effect to the insulin hormone. That makes it useful for the treatment of diabetics. The difference between the fats in camel’s milk and the other kinds of milk in composition made it a suitable choice for the patients with heart diseases, high cholesterol and high blood pressure. As the camel’s milk contains less amount of lactose that makes it safer for the patients who suffer from the disease of disability to endure lactose. It’s also distinguished as it contains a high level of calcium and phosphorus. That makes it very important for the tooth decay and the osteoporosis. The most important thing that distinguishes the camel’s milk is that it has protein compounds such as lysozyme, anti-bacterial action and anti-bodies as lactoferrin which protects the general health of human and its use in the treatment of many other diseases as diabetes, anemia, hemorrhoids and cancer. As a result for what the scientists discovered of the benefits of its products, the consumers’ nutritional and health a wariness increased. Currently, there is an increase in the consuming of the dairy products of camel milk either in the European market or in the Arab Gulf market. Regarding to the healthy and nutritional benefits of camel’s milk, this study aims to use it in the manufacture of some dairy products to be available for the consumers with their different desires and different health states. Some products were made as Domiati like cheese, Kareish like cheese, Tallaga like cheese and Ice milk. Which are products with acceptable sensory properties and a high nutritional value. It is nominated to compete the other traditional dairy products.