Camel milk is a staple food of nomadic tribes living in deserts. It consists of 11.7% solids, 3% protein, 3.6% fat, 0.8% ash, 4.4% lactose and 0.13% acidity (pH 6.5). The quantities of sodium, potassium, zinc, iron, copper, manganese, niacin and vitamin C were relatively higher than the amounts in cow milk. However, the levels of thiamin, riboflavin, folacin, vitamin B12, pantothenic acid, vitamin A, lysine, and tryptophan were lower than those in cow milk. The molar percentages of the fatty acids in milk fat were 26.7% for palmitic acid, 25.5% oleic acid, 11.4% myristic acid and 11% palmitoleic acid. Camel milk has higher thermal stability compared with cow milk, but it does not compare favourably with sheep milk.