The present study was carried out to investigate some of the physical and principal chemical components of milk from the camel (Camelus dromedarius). A wide variation was observed in the components of raw camel milk. The average contents of physical parameters were 6.70 for pH, 0.19 % acidity, 1.029specific gravity. The chemical components were 11.30 % total solids, 4.40 % fat, 8.12 % solids not fat, 2.91 % protein, 3.18 % lactose and 0.90 % ash. The highest level of glutamic acid was detected in camel milk, while it had a lower ratio of lysine than that of cow milk. There were noticeably higher levels of proline, aspartic, therionine, valine and leucine, respectively, while a lower values of cystine and methionine in camel milk. Gas liquid chromatography analysis of camel milk fat indicated that the short chain-fatty acids (C₄-C₁₂) were present in very low percentages, while the concentration of long chain-fatty acids were high such as saturated fatty acids (C₁₄, C₁₆ and C₁₈) and polyunsaturated fatty acids (mainly C_18:1). Also, the fatty acids in camel milk showed a higher degree of unsaturation, with especially relative high quantities of the essential fatty acids like linolenic (C_18:3) and linoleic (C_18:2) acids.