Presentation: Industrial production of camel milk and international commercialisation (.pdf)

Presentation: Overview of Turkish camel sector (.pdf)

Presentation: Overview of USA camel sector (.pdf)

Presentation: Camel milk and dairy products, the rules (.pdf)

Presentation: Commercialization of camel milk and dairy products in Turkey (.pdf)

Presentation: Business models and marketing strategies related to camel milk farms and dairies in France, Turkey and Algeria (.pdf)

Presentation: Camel milk value-chain & actors interaction (.pdf)

Presentation: Consumer perception of camel milk in the Mediterranean basin (.pdf)

Presentation: Transformation of camel milk in camel dairy products (.pdf)

Presentation: Processing camel milk: from milk to dairy products. La Camelerie experience (.pdf)

Presentation: Boosting quality and quantity of camel milk production around Mediterranean Basin (.pdf)

Presentation: Overview about CAMELMILK Project (.pdf)

Program of: International Conference: Camel milk overview in the Mediterranean basin.

With AOUACHRIA Amira Narimane, from El Oued University, Algeria, we determine non-fat dry matter
content and somatic cell count in cow and camel milk at the Animal Science Laboratory, Faculty of Agriculture, University of Aydın Adnan Menderes, Türkiye. Camel milk samples from Kaya Brothers Camel Farm and cow milk samples from a dairy cattle farm were used.

Due to this emergence of new camel farming out of the traditional “camel countries”, Dr Bernard Faye has edited a book (in French) for all the camel farmers and vets in French-speaking countries.

In this document you can read more about Julien JOB’s biggest camelid farm in France and his activities at International Agricultural Fair in Paris (2022).

In this document you can find summary about project activities regarding improvement of camel milk production system that includes activities in WP2.1, WP2.2., WP2.3. and WP2.4.

One of the CAMELMILK project deliverables done under the working package 7: Business models and market implementation is the Report on the current camel milk market situation in the Mediterranean basin and EU produced by the Croatian partner Genius Consulting Ltd (geniusconsulting.hr) in 2021.

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.

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).

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 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.

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.

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.

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.

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.