Table 2.
Average pH/acidity, content of major constituents, and protein composition of camel and bovine milks*.
| Components | Camel milk | Bovine milk |
|---|---|---|
| Acidity (%) | 0.13 | 0.11 |
| pH | 6.68 | 6.68 |
| Total solids (%) | 12 | 13 |
| Fat (%) | 3.5 | 3.7 |
| Lactose (%) | 4.4 | 4.8 |
| Ash (%) | 0.8 | 0.7 |
| Total protein (%) | 3.1 | 3.4 |
| Caseins | ||
| αs1-casein (g/l) | 5.3 (22%) | 9.5 (38%) |
| αs2-casein (g/l) | 2.3 (9.6%) | 2.5 (10%) |
| β-casein (g/l) | 15.6 (65%) | 9.8 (39%) |
| κ-casein (g/l) | 0.8 (3.3%) | 3.3 (13%) |
| Total casein content as % of the proteins | 2.4/ 3.1 (77%) | 2.51/3.4 (74%) |
| Whey proteins | ||
| β-Lactoglobulin (g/l) | Not present | 3.3 (53.6%) |
| α-Lactalbumin (g/l) | 2.3 (27%) | 1.1 (20.1%) |
| Serum albumin (g/l) | 2.2 (26%) | 0.35 (6.2%) |
| Whey acidic protein (g/l) | 0.16 (1.8%) | Not present |
| Lactoferrin (g/l) | 0.18 (2.0%) | 0.10 (1.7%) |
| Immunoglobulins IgA, IgG, IgM (g/l) | 1.5 (18%) | 0.30 (5.3%) |