Proteins in Camel Milk

Proteins in Camel Milk: From Biochemistry to Therapeutic and Technological Advances presents a comprehensive scientific examination of the structural, biochemical, and technological properties of camel milk proteins and their relevance in modern food systems, health applications, and industrial processes. This book contributes value to researchers and professionals by offering in-depth insights into the unique characteristics of camel milk proteins from Camelus dromedarius and Bactrianus, highlighting their potential as bioactive and functional ingredients in food and therapeutic products. With a strong emphasis on comparative protein biochemistry, this reference work explores the nutritional and therapeutic composition of camel milk, examining protein classes such as caseins, whey proteins, ?-lactalbumin, lactoferrin, and immunoglobulins. It discusses their roles in antimicrobial, antioxidant, immunomodulatory, and anticancer activity, and highlights their potential in infant nutrition, functional foods, and medical applications. In addition, it addresses how microbial fermentation, thermal processing, drying, homogenization, and fouling influence protein structure, solubility, digestibility, and stability. Spanning five structured sections, the book includes chapters on the historical and nutritional value of camel milk, therapeutic and biotechnological relevance of its proteins, preservation and processing technologies, surface and emulsifying properties, and emerging non-food applications. It integrates recent research with practical considerations in dairy technology and product development, with special focus on sustainability, innovation, and commercialization.

This book is a valuable resource for food scientists, dairy technologists, biochemists, academic researchers, postgraduate students, and industry professionals involved in functional food development, milk protein research, and dairy innovation, particularly those exploring the growing potential of camel milk in food and biotherapeutic sectors.

• Explores the structural, functional, and therapeutic properties of camel milk proteins from Camelus dromedarius and Bactrianus
• Analyzes processing technologies and their effects on protein stability, solubility, and nutritional value
• Evaluates the bioactive components of camel milk and their potential in functional foods, nutraceuticals, and medical applications
• Discusses microbial, biochemical, and technological factors influencing camel milk protein behavior in food systems
• Supports teaching and research in food science, dairy technology, and milk biochemistry across academic and industrial settings