Summer Land Camels, Media Release, 16 February 2026

Camel milk is emerging as a nutrient-rich alternative dairy product in Australia, attracting growing interest from nutrition researchers and consumers seeking options for digestive sensitivities.

Produced under Australia’s strict food-safety and animal-health standards, camel milk differs significantly from cow’s milk in its protein structure, fat composition and naturally occurring bioactive compounds, differences that underpin much of the scientific and consumer interest in the product.

Summer Land Camels Founding Director and CEO Paul Martin, who oversees a herd of approximately 500 camels in the Scenic Rim region, said many customers are looking for alternatives to conventional dairy.

“We are seeing a massive shift in the market, both domestically and increasingly from health-conscious consumers in the United States. There is also a rise in interest from Asian markets in camel milk powder,” Mr Martin said.

“Many of our customers turn to camel milk because they struggle with food allergies or intolerances. Gut and digestive issues are increasingly common, and camel milk’s natural composition means it is often reported to be gentler and easier to tolerate than traditional dairy.”

Nutritionally distinct from cow’s milk

Research shows camel milk differs from cow’s milk in several key ways. It:

• Contains less lactose and less fat
• Does not contain beta-lactoglobulin, a major allergen found in cow’s milk
• Has a different balance of proteins, minerals and fatty acids
• Contains naturally occurring bioactive proteins such as lactoferrin and immunoglobulins

Camel milk is also a source of vitamin C, iron and B vitamins, nutrients that are present in lower concentrations in conventional dairy milk.

Digestive tolerance and dairy sensitivities

One of the most studied aspects of camel milk relates to digestive tolerance.

Small human studies suggest camel milk is often better tolerated by people with lactose intolerance, with many participants able to consume a full glass with minimal symptoms. Camel milk still contains lactose, but its lower levels and distinct protein structure may contribute to improved tolerance in some individuals.

Research also indicates lower immunological cross-reactivity between camel milk proteins and cow’s milk proteins. This suggests some individuals with cow-milk protein sensitivity may tolerate camel milk better, although medical supervision is recommended for anyone with diagnosed food allergies.

At Summer Land Camels, many customers report choosing camel milk because they want to continue consuming dairy but find cow’s milk difficult to tolerate. While anecdotal, these experiences align with findings reported in peer-reviewed research and highlight areas where further clinical studies are warranted.

Bioactive proteins and emerging research

Scientific analysis shows camel milk contains bioactive proteins associated with immune regulation, antioxidant activity and antimicrobial functions in laboratory settings. These include lactoferrin, lactoperoxidase and naturally occurring immunoglobulins.

Animal and laboratory studies suggest camel milk may influence biological pathways linked to:

• Inflammation and oxidative stress
• Gut barrier function
• Metabolic and lipid regulation

Some small human studies have explored camel milk in relation to blood sugar control and cardiometabolic markers. However, nutrition experts consistently emphasise that large, well-designed human clinical trials remain limited.

What the experts say

Accredited Practising Dietitian and spokesperson for the Dietitians Association of Australia Kellie Bilinski has noted early research showing potential metabolic effects, while emphasising the importance of stronger clinical evidence.

“It’s great that people are interested in health and want to do everything they can to make themselves healthy and reduce disease,” she said.

She added that more high-quality research is needed to substantiate broader health claims.

The Food and Agriculture Organisation of the United Nations has previously described camel milk as rich in vitamin C, iron, unsaturated fatty acids and B vitamins, highlighting its nutritional distinctiveness.

Summer Land Camels also collaborates with universities and researchers to support further study into camel milk’s nutritional properties and potential role in human diets.

Professor Nidhi Bansal who is a lecturer in Food Science & Technology at the University of Queensland said: “Camel milk is a fascinating dairy system. Our research shows that it differs measurably from cow’s milk in its protein composition and bioactive profile. The natural absence of beta-lactoglobulin (major milk allergen) and the distinctive balance of caseins and whey proteins influence how the camel milk is digested and tolerated, which helps explain the growing scientific interest in its potential nutritional advantages”

“Camel milk contains naturally occurring bioactive proteins, including lactoferrin and immunoglobulins, that are known to play roles in immune and antimicrobial pathways.

“At UQ we’ve been working closely with Summer Land Camels to understand how these components function and respond to processing, from foaming and gelation through to heat stability and drying. These insights are helping translate camel milk from a niche product into a scientifically validated, value-added dairy category.”

https://agriculture-food-sustainability.uq.edu.au/profile/1511/nidhi-bansal

Australian production and disease-free assurance

Australia is internationally recognised for its strong biosecurity status, including being free from major camel diseases present in some overseas regions. Combined with strict dairy processing regulations, this provides high levels of assurance around product safety and quality.

Summer Land Camels produces fresh camel milk in the Scenic Rim region, operating under Australian food regulations and animal-welfare standards. The company also collaborates with universities and researchers to support further study into camel milk’s nutritional properties and potential role in human diets.

An emerging dairy category

Globally consumed for centuries, camel milk remains a niche but growing category in Australia. Its unique composition and reported digestive tolerance are driving interest among consumers seeking alternative dairy options.

While scientific research continues to develop, existing evidence suggests camel milk’s distinctive nutritional profile may make it suitable for some individuals who struggle with conventional dairy.

As Summer Land Camels expands to meet this increasing demand, the company is currently inviting the community to participate in its growth through an equity crowdfunding campaign.