Project Description

The proportions of the different proteins and their nature in camel milk are different from those in cow milk, which make camel milk healthier but difficult to incorporate in conventional food products. E.g. it is not possible to produce the same types of yoghurt and cheese or to produce stable ultra-heat treated (UHT) milk from camel milk. This is because of the low content of k-casein and the differences in properties of this casein. This project aims to study in detail the composition of camel milk proteins and develop validated methods for their identification and quantification.