Compared to other livestock raised in similar conditions, camels, who are significant dairy animals, yield more milk in dry and desert areas. Compared to other animals like cattle, they not only live longer but also yield more milk. Compared to milk from other species, camel milk offers certain advantages and special qualities. An array of human ailments, including antidiabetic, anti-autistic, antimicrobial, antihypertensive, anticarcinogenic, anticholesterolemic, antioxidant, anti-inflammatory, hypoallergenic, hepatoprotective, and immune-boosting effects, are allegedly treated by camel milk, which also boasts superior nutritional quality. The purported medicinal qualities of camel milk are ascribed to the presence of many bioactive chemicals in it, along with the production of bioactive peptides from intact proteins during the process of digestion and/or fermentation. The content of individual proteins, their colloidal structures, and the structural and functional characteristics of the milk's constituents are all significantly different between camel and cow's milk. The process of turning camel milk into goods is complicated by these variations.