COMPARATIVE STUDY OF CAMEL AND COW MILK: PHYSICOCHEMICAL PROPERTIES, NUTRITIONAL VALUE AND SAFETY INDICATORS

Camel milk is increasingly attracting scientific and industrial interest due to its nutritional composition, biological value, and potential application in the production of functional dairy products. The present study aimed to investigate and compare selected physicochemical properties of camel and cow milk and to evaluate the potential of camel milk as a raw material for modern dairy processing. The chemical composition, nutritional characteristics, technological properties, and safety aspects of camel milk were evaluated based on scientific literature and experimental observations. Fat content was determined using the Gerber acid-butyrometric method, while pH was measured as an important physicochemical quality indicator. The experimental results showed that the fat content of camel milk was 3.5%, compared with 3.9% in cow milk. The pH values were 6.59 for camel milk and 6.72 for cow milk. The relatively small difference in fat content indicates that both types of milk can be considered suitable raw materials for dairy production. Camel milk contains proteins, lactose, minerals, vitamins, and biologically active compounds that contribute to its nutritional value. Its specific protein composition and physicochemical characteristics make it a promising raw material for fermented and functional dairy products. The results demonstrate the potential of combining camel and cow milk and applying modern processing technologies, including fermentation, enzymatic treatment, and membrane technologies, to develop safe, nutritionally valuable, and competitive dairy products.

Hali tarjima qilinmagan