Species difference

Camel milk differs structurally from cow milk because it is produced by a different species.

The protein and fat structures reflect camel physiology rather than bovine physiology.

It does not contain beta-lactoglobulin or A1 beta-casein.

Individual responses to dairy vary.

Functional characteristics

Camel milk differs in protein composition from bovine dairy.

It does not contain beta-lactoglobulin and does not contain A1 beta-casein.

Camel milk contains lactose as part of its natural dairy composition.

The casein structure, whey profile and fat globule characteristics reflect camel physiology rather than bovine physiology.

These differences are inherent to the species.

Production governed by ecology

Milk yield per camel is naturally limited.

Production fluctuates with rainfall cycles, forage conditions and herd health.

The system is managed within ecological carrying capacity rather than scaled for maximum output.

This is not optimisation-driven production.

Herd health over yield maximisation

Milk volume is constrained by long-term herd integrity.

The system is not designed for maximum litres per animal, but for continuity under arid conditions.

Single-origin discipline

All milk used in these products comes from one traceable production system.

The farm is situated near Askham in the Kalahari in the Northern Cape, South Africa.

Application of camel milk powder

  • Food

    Food products derived directly from camel milk, including powder and chocolate.

    Availability reflects the same biological and ecological constraints described above.

  • Skincare

    Topical formulations using camel milk from the same single-origin production system.

    Products are presented as cosmetic applications, not therapeutic treatments.

Production volumes are governed by camel biology, the desert environment and prioritisation of herd health.

Understanding these limits explains the nature and price of the products.