Camel milk has proved as the closer to human milk than other livestock milk. This study
intended to examine the physicochemical properties of dromedary camel’s milk. Thirty milk
samples collected from 2 dromedary camel herds in Badiat Alsamawah/ Al Muthanna
governorate/ Iraq. The physical and chemical analysis was done on each milk sample and data
were reported and analyzed. The variations were seen in the physical and chemical properties of
fresh camel milk. The pH, specific gravity and freezing point were ranged between 6.1 and 6.5
(6.3133± 0.154), 1.0123 - 1.0615 (1.0282±0.0098), and (-) 0.439 – (-)1.361 (-0.6132±0.1928)
respectively. The percentages of total fat, SNF (Solid Not Fat), Protein and lactose were ranged
between 1.59 - 13.9 (4.1343±2.88), 1.59 - 20.36 (9.428±2.8833), 7.15 – 2.74 (3.576±1.1087) and
11.74 - 4.15 (5.3406±1.6513) respectively. In conclusion, some physical and biochemical values
of fresh dromedary milk were determined in this study. Moreover, the effect of food and
environment on the milk quality was also approved. The authors recommend another future
study that correlates between the nature of food and the quality of camel milk during the
different lactation period.