The presence of bioactive proteins with antibacterial properties and probiotic properties due to the natural flora of fermented camel milk contribute significantly to boosting the immune defenses of regular consumers and improving digestive disorders in patients suffering from colopathy.
Its high price is justified by the cost of production, its dietary particularities and its health benefits.
Relatively less fat than cow’s milk, but richer in monounsaturated fatty acids and ω6 fatty acids, more favorable to healthLactose in the same quantity as cow’s milk, but causing less intolerance thanks to the products of its natural, non-toxic fermentation.
Absence (β-lactoglobulin) or low concentration (κ-caseins) of allergenic proteins, and presence of proteins with a more bioactive antibacterial effect than in cow’s milk (lactoferrin, lyzozyme) or specific to camel’s milk (WAP, peptydoglycan).
Rich in potassium, iron and zincRich in vitamins D and thiamine (B1)
*RDA = Recommended Daily Allowance
Indicative average data for the year
Ingredients: Camel milk(Camelus spp.), lactic ferments, natural vanilla flavor.
| Weight | 535 g |
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