Camel milk is distinguished from other similar products by its ability to survive in normal weather conditions and without heat treatment for a relatively long period of time without negative changes in its taste and smell. The amount of milk produced by one camel is between 3 and 10 kg, and some exceptional cases have been recorded such as 35 kg of milk.

With the development of camel milk manufacturing technology, many factories are producing camel milk and its derivatives such as cheese, yogurt, powdered milk and ice cream in different flavors. Companies from the production of ice cream aim to attract consumers to consume camel milk due to its many health benefits, especially with the presence of global research that has proven that it is useful in treating many modern diseases. Camel milk has become used in other products such as the manufacture of luxury chocolate, taking into account that it contains ingredients of high nutritional value to humans compared to milk from other animals, as it contains three times the amount of vitamin “C” found in cow’s milk, for example.

In terms of therapeutic benefits, camel milk has been shown to be good for the nerves. In one study, camel milk was given to mice that were nerve damaged, and mice that received camel milk had significantly less nerve damage and better neurological function than those that did not receive camel milk. The main reason for the benefits of camel milk in the treatment of nerves is mostly because it contains anti-inflammatory properties, which may help reduce inflammation and pain associated with nerve damage.