Impact of breeding system transition on camel milk caseins

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.