Number 87 Bactrian Camel

Camels are even-toed ungulates in the genus Camelus. The Dromedary or Arabian Camel has a single hump, and the Bactrian Camel has two humps. They are native to the dry and desert areas of Northern Africa and Asia, respectively. The average life expectancy of a camel is 30 to 50 years. The term camel is also used more broadly to describe any of the six camel-like creatures in the family Camelidae: the two true camels, and the four South American camelids: Llama, Alpaca, Guanaco, and Vicuña.
The name camel comes via the Greek κάμηλος (kámēlos) from the Hebrew gamal or Arabic "Jamal" .
Bactrian camels have two coats: the warm inner coat of down and a rough outer coat which is long and hairy. They shed their fiber in clumps consisting of both coats, which can be gathered and separated. They produce about 7 kg (15 lb) of fiber annually. The fiber structure is similar to cashmere wool. The down is usually 2 to 8 cm (1–3 inches) long. Camel down does not felt easily. The down is spun into yarn for knitting.
A fully-grown adult camel stands 1.85m/6 feet at the shoulder and 2.15m/7 feet at the hump. It can run up to 40mph in short bursts, and sustain speeds of up to 25mph.
Humans first domesticated camels between 3,500–3,000 years ago. The Dromedary and the Bactrian Camel are both still used for milk (which is more nutritious than cow's milk), meat, and as beasts of burden—the Dromedary in western Asia, and the Bactrian Camel further to the north and east in central Asia.

Camel milk is a staple food of desert nomad tribes and is richer in fat and protein than cow's milk. Camel milk cannot be made into butter in the traditional churning method. It can be made if it is soured first, churned, and then a clarifying agent is added or if it is churned at 24-25 °C, but times will vary greatly in achieving results. The milk can readily be made into yogurt. Butter or yogurt made from camel's milk is said to have a very faint greenish tinge. Camel milk is said to have many healthful properties and is used as a medicinal product in India; Bedouin tribes believe that camel milk has great curative powers if the camel's diet consists of certain plants. In Ethiopia the milk is considered an aphrodisiac while other mystical powers are attributed to camel milk in other regions. Camel cheese has been made since 1993 by the Tiviski company in Mauritania.