Camel milk has low cholesterol, high minerals (sodium, potassium, iron, copper, zinc and magnesium) and high vitamin C when compared with other ruminant milk. Camel milk contains various fatty acids, enzymes and protective proteins. Camel milk has potential therapeutic effects, such as antibacterial, antiviral, antidiabetic, anti-ageing and anticarcinogenic. The medicinal properties of camel milk can be attributed to the presence of protective proteins, which may possibly play a crucial role for the enhancement of immune defence mechanismCurrently, camel milk is processed into a variety of fermented and non-fermented goods. However, camel milk has not yet been successfully used to process the two most commercially significant products made from bovine milk: cheese and yogurt. Therapeutic values of camel milk offer an extra advantage for its utilization in production of different functional food products. As such this review aims to present detailed compositional analysis, status of various feasible products from camel milk and the comprehensive discussion on the various health beneficial properties associated with camel milk and its components. The lactoferrin Lactoferrin is one of the protective proteins found in camel milk; it has been tested for its capacity to stop colon cancer cells from growing in vitro and to repair DNA damage . It is able to have antioxidant qualities and bind to iron. This describes how malignancies of the stomach and colon recover. Because camel milk contains larger amounts of lactoferrin, it inhibits the development of microorganisms and the infiltration of diseases. Lactoperoxidase: This enzyme has anticancer and bactericidal properties against gram-negative bacteria, including Salmonella, Escherichia coli, and Pseudomonas. The lysozyme.