As camel farming evolves, how does milk composition change? This study investigates the effects of transitioning from extensive to semi-intensive breeding systems on the casein fractions in camel milk, evaluating how these changes affect milk quality. The research analyzes milk samples from targeted breeding programs, examining parameters like pH, acidity, mineral content, total proteins, whey proteins, and casein levels. The results indicated that semi-intensive camel milk exhibited increased acidity and lower mineral content, while demonstrating significant elevations in total proteins, whey proteins, and particularly caseins. FPLC, SDS-PAGE, and MALDI-ToF characterization revealed that the transition to a semi-intensive system increased κ, β, and αs1-casein levels by 0.44, 4.85, and 1.81 g/L, respectively. These findings offer valuable insights into the impact of breeding systems on camel milk composition, which can help optimize milk production and quality in evolving farming practices.
Published in the International Journal of Dairy Technology, this research fits within the journal's scope by exploring the impact of farming practices on milk composition. It contributes to the understanding of dairy science and technology, offering insights into how breeding systems affect the nutritional and processing characteristics of camel milk.