Characterization and comparative profiling of milk protein from dairy animals.

Abstract

Milk proteins are chief constituents that give numerous nutritional and functional properties to milk and other dairy products. Having complexed nature, their analysis requires several methods to determine the protein content. In this study, comparative and quantitative study of milk proteins of four species (buffalo, camel, cow and goat) was executed. Milk samples were randomly collected from different regions of Balochistan mainly from Quetta, Zhob and Lasbela. SDS-PAGE gel electrophoresis and Bradford method were applied to enable the accurate determination of the total protein content in all milk samples. Highest concentration of total proteins was observed in buffalo milk 65 mg/ml while 62 mg/ml, 52 mg/ml, 32 mg/ml protein content was found in goat, cow and camel milk respectively. Electrophoretic results of four species were almost same but camel milk protein bands were somewhat different from other three species. It is concluded that highest concentration of total proteins was found in buffalo milk followed by goat and cow milk respectively however the least protein content was observed in camel milk. αs1-casein that is considered as an allergy causing protein was absent in camel milk making it suitable for the development of non-allergic dairy products and this αs1-casein deficient property is making it an appropriate substitute for individuals with αs1-casein sensitivity and can be consumed with proper consultation of professional healthcare.