CAMEL MILK VALUE CHAIN ASSESSMENT REPORT FINAL ...

Table 2: Potential level of camel milk production in Govi-Altai aimag, in liters
Soums 2004 2005 2006 2007
Biger 37,942 41,391 44,150 59,097
Haliun 71,974 73,584 77,033 89,910
Tugrug 54,728 70,365 75,884 58,637
Sharga 113,825 110,376 112,216 126,473
Total 278,469 295,716 309,283 334,117
in the aimag 852,863 874,372 918,946 1,020,708
Explanation: according to studies of milk sold on the market, herders use an average of 740
mm of milk from one cow camel per day to sell on the market.
Some studies of camel milk suggest the milking season lasts an average 17.5 months and the
output of milk is 319,8±1,04 /174,7-576,3.
The camel milk contains 18.6% of dry ingredients, 2.1% of fat, 3.1% of lactose and 10.8% of
protein including 1.75% of casein and 1.32% of ash. There are 8.6 mg% of vitamin C and 0.18
mg% of calcium in the milk. (Dashdendev, 1963) Camel milk contains 20-21 types of
aminoacids (Osorhaan, 1979). One kg of camel milk is capable of supplying 100% of daily
human needs for calcium and phosphorus, 57.6% of human needs for potassium, 40% for
iron, copper, zinc and magnesium, and 24% for sodium. (Batsuh, 1994). Fat globules are 3.7
microns across, melting temperature is 44.8 0 C, coagulation temperature is 25 0 С.
Saturated acids make up 60.9% including palmitin (27%), stearin (14.7%), myristic acid
(12.4%). Amount of kapron and capric acid is very low, only 0.8%. (Indra, 1989). Camel milk
fat contains 69.1% of unsaturated acid.
Camel milk can be useful for treating some liver diseases. Clinical tests proved that camel
milk can lower bilirubin, have positive effect on metabolism on human cell level, alleviate
vitamin deficiency and loss of nutrients, improve immunity and digestion. (Jadambaa, Batsuh,
Baigalmaa, 2000)
According to Osorhaan's research in 1979 fermented camel milk has an average 90-110 Т 0 of
acidity, 0.3 of alcohol, 12.4% of dry ingredients, 4.8% of fat, 3.63% of protein, 0.12 mg/kg of
carotene, 56 mg/kg of vitamin C. One kg of fermented camel milk can provide 766 kcl of
energy.
3 liters of fermented milk is used to produce 1 kg of curd. This output is twice lower than curd
made from sheep, goat and cow milk. 100 l of camel milk can be used to produce 15 pieces of
dried curd with 6-7% of moisture and 38-50% of fat. (Tserenpuntsag, 1987). Processing 100
kg of camel milk in temperatures between 50-55 0 С can yield 9-10 kg of sour cream with 66%
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