Abstract
This article examines the importance of the fermentation process of camel milk and its impact on the human body. Fermentation promotes the formation of biologically active substances, improves the quality of the final product, and enhances its natural value. The article presents the unique composition of camel milk, the beneficial properties that arise during its fermentation, as well as the nutritional and medicinal properties of shubat. Camel milk improves gastrointestinal function, strengthens the immune system, helps detoxify the body, and contains many beneficial trace elements and probiotics. The fermentation process of camel milk increases the biological value of shubat, as it leads to the formation of organic acids, enzymes, and antioxidants, making this beverage beneficial for the human body.