Impact of thermal processing on Proteins in Camel milk

The impact of heat treatments on camel milk proteins is significant, emphasizing their unique responses compared to proteins in other types of milk. Camel milk, known for its nutritional and therapeutic benefits, undergoes substantial changes when exposed to heat. Findings from various studies provide a comprehensive understanding of how heat affects the structural integrity, nutritional value, and functional properties of camel milk proteins. Key focus areas include the denaturation of whey proteins and caseins, the formation of protein aggregates, and the generation of bioactive peptides. These changes have important implications for the dairy industry, particularly regarding processing techniques and product development. By examining the thermal stability of camel milk proteins, better processing practices can be developed to preserve the beneficial properties of camel milk while ensuring safety and quality. Current research highlights the need for optimized heat treatment protocols tailored to the unique characteristics of camel milk proteins.

کلیدواژه ها:

Camel milk ، Heat treatment ، Protein denaturation ، Whey proteins ، Caseins ، Bioactive peptides