Why camel milk clot?

Camel milk naturally forms a soft jelly-like clot when it comes into contact with stomach acids. This clotting is caused by the presence of a unique protein called camel milk specific caseino macropeptide (CM-SCMP). This protein interacts with the hydrogen ions (H+) in the stomach, causing the milk to coagulate.

The jelly-like clot formed by camel milk has several benefits. It helps in the digestion process as it slows down the emptying of the stomach, leading to a feeling of satiety and reducing the risk of overeating. Additionally, the clotting improves the absorption of nutrients and prevents acid reflux.

Camel milk is also rich in other important proteins, such as beta-lactoglobulin, alpha-lactalbumin, and immunoglobulins, which contribute to its nutritional value and potential health benefits.