Abstract
Camel milk is increasingly associated with potential health benefits, although many claims lack strong scientific validation. While it contains bioactive components that may support nutrition and health, it should primarily be considered a food rather than a therapeutic product. Its unique composition, including beneficial fatty acids, absence of β-lactoglobulin, and presence of immune-related proteins, distinguishes it from cow milk and contributes to its growing popularity. The camel dairy sector is expanding rapidly, driven by consumer interest and new market opportunities, despite production challenges in arid environments. Advances in processing have enabled the development of products such as pasteurized milk, fermented products, cheese, and milk powder, though adaptations from bovine technologies are often required. This chapter highlights camel milk’s composition, technological innovations, and ongoing challenges in processing and market development. Particular attention is given to the role of One Health in addressing antimicrobial resistance, zoonotic risks, and environmental sustainability.