Merin, U., Department of Food Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Rosen, B., Department of Food Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Bernstein, S., Department of Food Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Yagil, R., Ben-Gurion University of the Negev, P.O. Box 653, Beer-Sheva 84105, Israel
Gollop, N., Department of Food Science, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan 50250, Israel

Differences between husbandry of traditionally kept camels and those maintained under experimental conditions, fed hay and supplementary concentrate, are reflected in the composition of their milk. Milk of camels from an experimental farm contained significantly less fat, less proteins and caseins, and more ash than the milk from the traditionally kept camels. Differences between the water content and the whey proteins of the 2 milks were not significant. It seems that the differences between the achievements of milking camels under "natural" and under experimental conditions can be quite substantial. These differences should be taken into account in any applied extension of camel husbandry from the field to experimental conditions.