science of camel and yak milks human nutrition and health perspectives骆驼和牦牛奶人类营养和健康科学的观点.pdf

Food and Nutrition Sciences, 2011, 2, 667-673 667 doi:10.4236/fns.2011.26092 Published Online August 2011 (http://www.SciRP.org/journal/fns) Science of Camel and Yak Milks: Human Nutrition and Health Perspectives Akbar Nikkhah Department of Animal Sciences, University of Zanjan, Zanjan, Iran. Email: nikkhah@znu.ac.ir Received May 17th, 2011; revised July 26th, 2011; accepted August 4th, 2011. ABSTRACT Camels and yaks milks are rich in numerous bioactive substances that function beyond their nutritive value. Camel milk is more similar to goat milk and contains less short-chain fatty acids than cow, sheep and buffalo milks, and about 3 times greater vitamin-C than cow milk. One kg of camel milk meets 100% of daily human requirements for calcium and phosphorus , 57.6% for potassium, 40% for iron, copper, zinc and magnesium, and 24% for sodium. Camel milk helps treat liver problems, lowers bilirubin output, lightens vitamin inadequacy and nutrient deficiency, and boosts immunity. Camel milk reduces allergies caused by cow dairy products. Camel milk has low milk fat made mainly from polyun- saturated fatty acids. It lacks β-lactoglobulin and is rich in immunoglobulins, compatible with human milk. Yak milk has 16.9% - 17.7% solids, 4.9% - 5.3% protein, 5.5% - 7.2% fat, 4.5% - 5.0% lactose, and 0.8% - 0.9% minerals. Yak milk fat is richer in polyunsaturated fatty acids, protein, casein and fat than cow milk. Yak milk casein is used to pro- duce antihypertensive peptides with capacities for producing value-added functional foods and proteins. Continual sys- tematic education of milk science especially for non-cow species will be an obligation for health implications to be op- timally perceived by human populations worldwide. Keywords : Camel, Education, Health, Immunity, Milk, Nutrition, Yak 1. Introduction