Аңдатпа
Camel milk is a traditional functional food in Central Asia with reported antidiabetic, immunomodulatory, and anti-inflammatory properties. However, data on the biochemical and amino acid profile of milk from Camelus dromedaries and Camelus bactrianus in Kazakhstan remain fragmented, limiting functional product development. This study aimed to determine the biochemical indicators and amino acid composition of camel milk from southern Kazakhstan and assess its nutritional potential.Milk samples were collected from healthy lactating camels in Almaty regions during summer 2023–2024. Total solids, protein, fat, lactose, and ash were analyzed by standard AOAC methods. Amino acid composition was determined by HPLC after 6N HCl hydrolysis. Antioxidant activity was measured by DPPH assay. Antimicrobial activity was tested against E. coli and S. aureus. Statistical analysis was performed using one-way ANOVA with Tukey post-hoc test, p<0,05. Mean protein content was 2,9±0,2% for C. dromedaries and 3,2±0,2% for C. bactrianus, fat 2,5±0,3% and 3,0±0,3%, lactose 4,1±0,2% and 4,3±0,2%, respectively. HPLC identified 17 amino acids, including 8 essential ones. Leucine (8,5–8,8 g/100 g protein), proline (10,1–10,3), and lysine (7,4–7,6) predominated. β-lactoglobulin was absent. DPPH radical scavenging activity ranged 52–60%. Inhibition zones against E. coli and S. aureus were 11–15 mm. Pasteurization retained 95–98% of amino acids, while UHT treatment reduced methionine and threonine by 5–10%. High levels of leucine, proline, and lysine, absence of β-lactoglobulin, and significant antioxidant and antimicrobial activities confirm camel milk as a hypoallergenic product with high biological value. Lactose content compared to cow milk makes it suitable for lactose-sensitive individuals. The amino acid profile supports its use in functional nutrition for muscle recovery and immunity. Future research should include clinical trials on antidiabetic effects and optimization of processing to preserve bioactive peptides. The results provide a scientific basis for producing fermented and powdered camel milk products for functional and medical nutrition.