1. the camel

3. Out line @ Basic information about camel @Cuisine * Meat * Dairy * Health issues

4. The camel live in the desert and it is a type of the mammals .

5. The camels bear the thirst . They soak up water like a sponge and they can drink 30 gallons of water in only 13 minutes.

6. The camels have a thrive in desert conditions . They have a nostrils close to keep sand at bay , and they have bushy eyebrows and tow rows of long eyelashes to protect their eyes.

8. The camels can carry large loads . They can carry large for up to 25 miles a day .

10. The camel is a useful animals it can carry a large and it can’t drink water 3 days.

12. Camel milk is a staple food of desert nomad tribes and is richer in fat and protein than cow milk. It is said to have many healthful properties. It is used as a medicinal product in Indiaand as an aphrodisiac in Ethiopia. Bedouins believe that the curative powers of camel milk are enhanced if the camel's diet consists of certain plants. Camel milk can readily be made into yogurt, but can only be made into butter or cheese with difficulty. Butter or yogurt made from camel milk is said to have a very faint greenish tinge. Camel milk cannot be made into butter by the traditional churning method. It can be made if it is soured first, churned, and a clarifying agent added, or if it is churned at 24–25 °C (75–77 °F), but times vary greatly in achieving results. Until recently, camel milk could not be made into cheese because rennet was unable to coagulate the milk proteins to allow the collection of curds. Under the commission of the FAO, Professor J.P. Ramet of the (ENSAIA) was able to produce curdling by the addition of calcium phosphate and vegetable rennet.The cheese produced from this process has low levels of cholesterol and lactose. The sale of camel cheese is limited owing to the low yield of cheese from milk and the uncertainty of pasteurization levels for camel milk, which makes adherence to dairy import regulations difficult Dairy

14. A camel carcass can provide a substantial amount of meat. The male dromedary carcass can weigh 400 kg (900 lb) or more, while the carcass of a male Bactrian can weigh up to 650 kg (1,400 lb). The carcass of a female camel (or she-camel) weighs less than the male, ranging between 250 and 350 kg (550 and 770 lb). The brisket, ribs and loin are among the preferred parts, but the hump is considered a delicacy and is most favoredIt is reported that camel meat tastes like coarse beef, but older camels can prove to be very tough and less flavorful. The meat from older camels is best prepared by slow cooking. Camel meat is low in fat, and can thus taste dry. The Abu Dhabi Officers' Club serves a camel burger, as this allows the meat to be mixed with beef or lamb fat, improving both the texture and taste. In Karachi, Pakistan the exclusive Nihari restaurants prepare this dish from camel meat, while the general restaurants prepare it with either beef or water buffalo meat Meat

16. A 2005 report issued jointly by the Saudi Ministry of Health and the United States Center for Disease Control details cases of human bubonic plague resulting from the ingestion of raw camel Health issues