{"title":"Impact of breeding system transition on camel milk caseins","authors":"Abdelhak Medjour, Brînduşa Alina Petre, Mohamed Hammadi, Imed Salhi, Mohamed Dbara, Mohamed Abdelhafid Hamidechi","doi":"10.1111/1471-0307.13075","DOIUrl":null,"url":null,"abstract":"<p>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.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5000,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Dairy Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.13075","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
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.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.