Camel (Camelus dromedarius) colostrum and milk composition during the lactation

U. Merin, S. Bernstein, C. Van Creveld, R. Yagil, N. Gollop

Research output: Contribution to journalReview articlepeer-review

17 Scopus citations


The composition of camel colostrum was studied from parturition until 5.5 months post partum (p.p.). Camel colostrum was found to be poor in fat in the first 4 days compared to bovine colostrum. Energy content of the colostrum of the first 4 d is lower compared to bovine colostrum and it is due to the low amount of fat in the colostrum. Total whey proteins decline gradually until 3 months postpartum when they reached their regular concentration in the milk. The major whey components in camel colostrum are serum albumin and IgG. Immunoglobulins decline very fast while α-lactalbumin starts at a low level and increases to a maximum after 4 d and then declines gradually.

Original languageEnglish
Pages (from-to)70-74
Number of pages5
Issue number2
StatePublished - 1 Dec 2001
Externally publishedYes

ASJC Scopus subject areas

  • Food Science


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