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Fermented camel milk, named shubat in Central Asia, is historically and culturally important because it is mainly consumed by Kazakh people who live not only in Kazakhstan but also in close neighboring countries. However, despite its cultural and dietetic significance for this local population, research on its composition and processing technology and the richness of its microflora is relatively scarce. The present review of this product, which is an important beverage in the Kazakh culture, provides up-to-date information regarding its main components and their variability according to different factors, surveys recent changes in the processing technologies for making it using modern techniques, and explores the biodiversity of its microflora. It was reported that the protein, vitamin C, and calcium contents in shubat vary between 1.19 and 5.63%, 28 and 417 mgL−1, and 1.03 and 1.88 gL−1. The lactose content totally disappears. Shubat contains a complex microbial consortium that contributes to its strong reputation for health benefits, but a scientific demonstration of these claims has only been partially achieved.

Since centuries, the camel is fascinating scientists over the world. If the first scientific investigations were focused on his remarkable adaptability to desert conditions and to his health management in the context of colonial expansion of European countries in desert areas, recent researches have mobilised several specific disciplines as archaeology, physiology, immunology, breeding and genetics, parasitology, surgery, imaging, diseases, food sciences, economy, or sociology. However, the camel can be regarded as a “full scientific object” legitimising the use of the word “camelology”. Present paper is an overview of chronological development of camel cultures, production and science.

The one-humped camel is well-adapted to low nutritive resources, arid environments and desert ecosystems. Salivary glands have an essential role in moistening and swallowing the ingested food and forestomach digestion regulation and in water body homeostasis. The present study aims to find out the morphological, histological and histochemical characterization of the salivary glands of the dromedary camel concerning the salivation process's role in challenging the arid conditions and to mitigate the climate change impacts. Representative samples of the salivary glands of healthy 16 adult one-humped camel (Camelus dromedaries) of both sexes were tested including mandibular glands, parotid glands, sublingual glands, buccal glands, lingual glands, labial glands and palatine ones. The samples were processed according to the following handling: gross examination, fixation, dehydration, clearing, wax impregnation, embedding, trimming, sectioning, slide mounting, hematoxylin-eosin (H&E) and a battery of histological and histochemical staining. The salivary glands demonstrated variable types of tubule-acinar and tubule-alveolar secretory portions surrounded by numerous myoepithelial cells and armed with interlobular and intralobular ducts rich with goblet cells. In addition, the glands showed variable secretory cells (mucous, serous, mucoserous and mixed seromucous) with variable secretory products mainly mucusubstances, neutral mucin, acidic mucosubstances, sialomucins, sulphomucins, and29T glycoproteins. Moreover, the glands collectively demonstrated activities for the following enzymes: dehydrogenases, phosphatases, esterases, carboxylases, aminopeptidases, peroxidases, cytochrome oxidases and carbonic anhydrases. furthermore, the glands exhibited alcianophilia and metachromasia. The findings of the present study indicate that the structure and the secretion of the salivary glands of the camel support an efficient salivation process and represent a strong challenge to gro

Le lait de chamelle a longtemps été exclu du marché compte tenu de sa seule disponibilité dans les régions parmi les plus reculées de la planète. Ce contexte est sans doute en partie à l'origine de la conviction qu'avaient les éleveurs chameliers selon laquelle, la vente de lait de chamelle relevait d'un " tabou " à qui on donnait éventuellement une dimension religieuse. Pourtant, associée uniquement à l'économie du don, cette posture a radicalement évolué en quelques décennies vers une économie marchande pour une part capitaliste. Le présent article tente de mobiliser ces concepts d'économie du don et d'économie marchande pour comprendre les mutations en cours et s'appuie sur l'exemple du Sultanat d'Oman pour illustrer ce que peut signifier la marchandisation du lait de chamelle. Le cas du Sultanat d'Oman est emblématique au sens où l'évolution y est récente et extrêmement rapide dans un contexte environnemental et socio-politique tout-à-fait particulier. Si les changements évoqués s'appuient sur l'exemple omanais, ils apparaissent largement universels et expliquent la forte croissance attendue de ce commerce du lait à l'échelle mondiale et pas seulement dans les pays traditionnellement producteurs.