Validating the preeminence of biochemical properties of camel over cow and goat milk during the Covid‐19

In the light of the Covid‐19 pandemic outbreak, and the need‐of‐the‐hour to boost immunity to residents, especially those residing in an arid environment, a comparative study was made on the physical and biochemical properties of dairy milk. This novel study in Kuwait revealed the lesser consumed pseudoruminant camel milk as a better potential source of dietary inclusion and an immune booster over true ruminants—cow's and goat's milk. Analysis using a wide array of instruments determining the physical characteristics in camel's milk (pH, conductivity, specific gravity, moisture, and total solids), biochemical constituents (crude protein (CP), nonprotein (NP), and fat), and inorganic constituents (K‐919; Ca‐907; Zn‐4.2 mg/100 mg) revealed conducive properties that validate immunity to consumers when compared to the regularly used cow's milk (K‐841; Ca‐776; Zn‐2.43 mg/100 mg) and goat's milk (K‐914; Ca‐849; Zn‐2.45 mg/100 mg). Log‐transformed results revealed high vitamin C in camel's milk (0.42 mg/100 g), indicating high antioxidant properties compared to those of goat's milk (0.12 mg/100 g) and cow's milk (0.04 mg/100 g). Statistical tests by analysis of variance (ANOVA) revealed significant differences and the correlation coefficient between the three milk samples validating the multiple reasons to use camel's milk over the cow's and goat's milk. Furthermore, this study recommends the consumption of camel's milk due to its low concentrations of contaminants as well, their status below permissible limits in Kuwait, set by global standards over the other sampled milks.