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Milk occupies a strategic place in man's daily diet, thanks to its balanced composition of basic nutrients (proteins, lipids and carbohydrates), its richness in vitamins, calcium and various mineral salts. At present, the need for milk and its derivatives is increasing, as this product can be consumed fresh, but also pasteurised, sterilised or after transformation into different products: cheese, yoghurt, butter. Camel milk, known since ancient times, is the main food resource for nomads. It is considered as the staple food for a prolonged annual period in most of the Saharan pastoral areas.