Is the camel conquering the world?

Bernard Faye

Our project partner Bernard Faye (veterinarian, specialized in tropical veterinary medicine, PhD Paris University and HDR Montpellier University) wrote a journal article for Animal Frontiers about expansion of large camelids. Although their reputation as an animal of the nomads and for caravans of merchants recalls their mobility far exceeding that of other domestic herbivores, the use of this species for transportation and in animal agriculture remains confined to the deserts of northern Africa and Asia. Full article „Is the camel conquering the world?“ can be found on the link below.

First dairy camel farm opened in France

Indian Scientific Journal

The first dairy camel farm “La Camelerie” producing, and processing camel milk is open in North of France close to Belgium border. News about it is published in Journal of Camel Practice and Research (Indian Scientific Journal).

The CamelMilk Handbook (in Arabic)

Bernard Faye

Purpose of this handbook is to provide the basis for knowledge of the physiology of this animal (reproduction, lactation, nutrition) and a set of practical advice on the management of its breeding (reproduction, milking, feeding) and health in traditional and new dairy farming context.

The CAMELMILK Handbook on dairy camel management

Bernard Faye

The camels were for long time confined to the arid areas of the Old World. But nowadays, they are increasingly present around the Mediterranean Basin including in European agricultural landscape. Intended for various tourist activities (entertainment, desert trekking), sports (racing) or production (milk, meat or even wool), both dromedary and Bactrian camel do not belong to a well-established breeding tradition, notably in European latitudes.

Qualité hygiénique du lait de Chamelle ARBYA D’El OuED –Algérie-

AOUACHRIA Amira Narimane

Camel milk is certainly of particular interest for nomads, populations in the south and currently for the European community because it meets human requirements given its high content of basic nutrients (proteins, lipids, lactose), vitamin C and niacin.

Camel milk: As a New Protein Source to Use for Yoghurt Production

Selda Bulca, Atakan Koç

The main purpose of this study was to investigate the possibilities of technological production of camel milk yoghurt. First of all, denaturation of antimicrobial substances in camel milk by heat treatment and their effects on pH decrease and on the viscosity were analysed.

Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk

Selda Bulca, Fahriye Ümüt, Atakan Koç

In this study, microbial transglutaminase (MTGase) enzyme was used to produce yogurt from camel milk. It was reported that camel milk is rich in antimicrobial substances such as lysozyme, lactoperoxidase, lactoferrin and immunoglobulins, which prevent the production of yogurt from camel milk.

CAMELMILK Project was at the International Agricultural Fair in Paris last February 2020

Bernard Faye, Marta Garrón Gómez

A poster was proposed at the stand of “La Camelerie”, a camel farm implemented in the north of France. The poster is explaining the objectives of CAMELMILK. The farm “La Camelerie”, which is the biggest camel farm in France, is expecting to start milk production and marketing. The International Agricultural Fair (SIA) in Paris is one of the most important Agricultural fairs in the world.


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