Composition and Properties of Camel Milk in Comparison with Cow's and Buffaloes' Milks

Camel, cow's and buffaloe's milk samples were randomly collected from the animal breeding in Marsa-Matrouh, Res. Station. All samples were analysed for TS, fat, protein, lactose, Ca, P, acidity and pH value. Also, amino acids, fatty acids and protein fractionations were studied. Camel milk had a lower TS, protein, lactose, Ca, P, and acidity than cow's and buffaloes' milk. Also, camel milk contained lower CN/TN ratio, while it was higher in WP/TN and NPN/TN. Also, clear variations were detected in milk fat constants between the three different types of milk. The analysis of amino acids showed some variations between camel, cow, and buffaloe's milk. An obvious difference was observed in fatty acid contents between different species. Fractionation of proteins by electrophoresis showed a clear variation that the β-casein was high in camel milk and the κ-casein was very low, while β-lacto globulin was very low in camel milk. That it was similar with human milk in this property.