Affiliation:
1. Department of Microbiology, Faculty of Natural Sciences and Life University of Brothers Mentouri Constantine 1 Constantine 25000 Algeria
2. Department of Cell and Molecular Biology, Faculty of Natural Sciences and Life University of El Oued El Oued 39000 Algeria
3. Faculty of Chemistry Al. I. Cuza University of Iasi 11, Carol I Boulevard 700506 Iasi Romania
4. Center for Fundamental Research and Experimental Development in Translation Medicine–TRANSCEND Regional Institute of Oncology 700483 Iasi Romania
5. Livestock and Wildlife Laboratory Arid Lands Institute 4100 Medenine Tunisia
6. Department of Applied Biology, Faculty of Natural Sciences and Life University of Brothers Mentouri Constantine 1 Constantine 25000 Algeria
Abstract
To enhance camel milk production, some breeders have transitioned from extensive to semi‐intensive breeding systems. This study investigates the effects of this transition on casein fractions by analyzing milk samples of targeted breeding. Various parameters, such as pH, Dornic acidity, dry matter, ash, total proteins, whey proteins, and caseins, were examined. The results revealed that semi‐intensive camel milk exhibited increased acidity and lower mineral content, while demonstrating significant elevations in total proteins, whey proteins, and particularly caseins. Transition to semi‐intensive system increased κ, β, and αs1‐caseins levels by 0.44, 4.85, and 1.81 g/L, respectively, as observed after FPLC, SDS‐PAGE, and MALDI‐ToF characterization.