نشریه بین المللی نوآوری در علوم کشاورزی و توسعه روستایی 4 2 An overview of the physicochemical, technological and therapeutic properties of camel milk An overview of the physicochemical, technological and therapeutic properties of camel milk 6 11 10.22051/jera.2021.31891.2698 FA Nadia Fijivari Ph.D. student in Food Safety and Hygiene, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad Mohammad Mohsenzadeh Full Professor, Department of Food Safety and Hygiene and Aquatic, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad 2023 10 19 Camel milk is opaque white in color, foamy, with a weak sweet smell, spicy taste and sometimes a little salty. Its opaque white color is due to the fats that are well-homogenized throughout the milk, and its taste changes due to feeding on shrubs. And special plants in the dry area and water consumption. Camel has the ability to live in harsh conditions, hot and harsh weather and frequent lack of water, and in these conditions it produces more milk than other species. The most important factors affecting milk production in camels include: breed, age, breed, season, feeding and management (milking routine and milking method: manual or machine milking). The components of camel milk are protein 3.4%, fat 3.5%, lactose 4.4%, ash 0.79% and water 87%. Its density is reported from 1.026 to 1.035, pH from 6.2 to 6.5, and its viscosity at 20°C is 1.72 mPa/s. Camel milk is opaque white in color, foamy, with a weak sweet smell, spicy taste and sometimes a little salty. Its opaque white color is due to the fats that are well-homogenized throughout the milk, and its taste changes due to feeding on shrubs. And special plants in the dry area and water consumption. Camel has the ability to live in harsh conditions, hot and harsh weather and frequent lack of water, and in these conditions it produces more milk than other species. The most important factors affecting milk production in camels include: breed, age, breed, season, feeding and management (milking routine and milking method: manual or machine milking). The components of camel milk are protein 3.4%, fat 3.5%, lactose 4.4%, ash 0.79% and water 87%. Its density is reported from 1.026 to 1.035, pH from 6.2 to 6.5, and its viscosity at 20°C is 1.72 mPa/s. /downloadfilepdf/701321