Camel milk

[5] In 2017, world production of whole, fresh camel milk was 2.85 million tonnes, led by Somalia and Kenya with 64% of the global total (table).

[6] After being introduced to Australia in the 1840s to assist with exploration and trade in the harsh interior before being overtaken by modern communications and transport methods, the feral camel population has grown to in excess of 600,000.

One farm has grown from three wild camels in 2014 to over 300 in 2019, and exports mostly to Singapore, with shipments of both fresh and powdered product set to start to Thailand and Malaysia.

Camels, with their ability to go 21 days without drinking water, and produce milk even when feeding on low-quality fodder, are a sustainable option for food security in difficult environments.

In a detailed report published by the Food and Agriculture Organization of the United Nations in 1982, a table shows fat content varying from as low as 1.1% (in arid areas of Israel) to 5.5% (Ethiopia).

[20] Developing less wasteful uses of the milk, the FAO commissioned Professor J.P. Ramet of the École Nationale Supérieure d'Agronomie et des Industries Alimentaires (ENSAIA), who was able to produce curdling by the addition of calcium phosphate and vegetable rennet in the 1990s.

[22][23] The European-style cheese, marketed under the name Caravane, was created through collaboration between Mauritanian camel milk dairy Tiviski, the FAO, and Ramet.

[25][26] Fermented camel milk products include chal or shubat in Central Asia and Iran,[27] khoormog in Mongolia, garris in Sudan, suusac in Kenya, leben (lben) in Arab countries, and ititu and dhanaan in Ethiopia.

Other traditional fermented beverages based on a mixture of camel milk and water are available in Mauritania known as zrig, in Morocco known as lfrik.