Dromedary camels at a breeding and milking farm near Turkestan, Kazakhstan. The milk from the camels is used to prepare shubat (fermented camel milk, a traditional Kazakh drink). Shubat is made by adding a culture (e.g., kefir grains) to the milk and allowing it to ferment (an acquired taste).
Note to answer Wayne's comment. I've tried home made shubat at a local house and can report that it was rather like drinking commercial kefir, although a bit more sour. No ill effects.