Camel is known as the gold goal pseudo-ruminant of the 21st century in arid regions and dry lands. In Kazakhstan, 37% of the total milk is produced by camel, with sheep, yak and cows producing 30%, 23% and 10%, respectively. Camel milk production varies from 3.5 up to 40 L per day under intensive management. Lactation lasts between 9-18 months, with peak yield occurring during the first 2-3 months postpartum [2]. In another study, the range of major contents of camel milk were: fat 2.9-5.5%, protein 2.5-4.5%, lactose 2.9-5.8%, ash 0.35-0.95%, water 86.3-88.5% and SNF 8.9-14.3%, with a mean specific gravity of 1.03. Camel milk is receiving more appreciation as a global product in optimizing human health. The FAO predicts the camel dairy products will appear on European supermarket shelves. However, logistic challenges in manufacturing and processing must be overcome. Despite the increasing demands from Sahara to Mongolia, the annual 5.4 million tones camel dairy products are greatly inadequate. Sector and local investments must escalate to meet demands and create profitable markets both in the Middle East and the Western world. There are about 300 million potential customers in the Middle East and millions more in Africa, Europe and the Americas for camel dairy products. Although somewhat saltier than cow milk, camel milk represents a cost-effective husbandry under toughest conditions. In many regions of Iran, Russia, Kazakhstan and India, camel milk has traditionally been prescribed as a food treatment for multiple diseases recovery. Oral camel milk administration has proved protective against cadmium induced toxicity in rats. Camel milk is also known for its rich iron, unsaturated fatty acids and B-vitamins.

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