Camel milk contained less protein, fat and lactose than bovine milk, which is in agreement with literature data. Spray-drying of raw whole camel milk did not cause noticeable damage to its protein fraction and camel milk powder had a higher solubility than powder prepared from bovine milk. Characteristics of caseins and whey proteins in camel milk differed significantly from those in bovine milk, both in terms of molecular mass and hydrophobicity. The whey protein β-lactoglobulin, which is the main allergen in bovine milk, could not be detected in camel milk.
Composition, constituents and properties of Dutch camel milkadmin2018-04-16T13:07:19+02:00