Characterization and comparative evaluation of milk protein variants from Pakistani dairy breeds

Iqra Yasmin1, Rabia Iqbal1, Atif Liaqat2, Wahab Ali Khan3, Muhamad Nadeem4, Aamir Iqbal6, Muhammad Farhan Jahangir Chughtai2, Syed Junaid Ur Rehman2, Saima Tehseen1, Tariq Mehmood2, Samreen Ahsan2, Saira Tanweer5, Saima Naz7, Adnan Khaliq2,*
Author Information & Copyright
1Department of Food Science and Technology, Government College Women University, Faisalabad, 38040, Pakistan
2Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, 64200, Rahim Yar Khan
3National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, 38040, Pakistan
4Department of Environmental Sciences, COMSATS University Islamabad, Vehari-Pakistan
5University College of Agriculture and Environmental Sciences, Islamia University, Bahawalpur,63100, Pakistan
6College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
7Department of clinical Nutrition, Nur International University, Lahore
*Corresponding Author: Adnan Khaliq, Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, 64200, Rahim Yar Khan. E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 13, 2019 ; Revised: Jan 05, 2020 ; Accepted: Jun 15, 2020

Published Online: Jun 26, 2020


The aim of study was to scrutinize the physicochemical and protein profile of milk obtained from local Pakistani breeds of milch animals such as Nilli-Ravi buffalo, Sahiwal cow, Kajli sheep, Beetal goat and Brela camel. Physicochemical analysis unveiled maximum number of total solids and protein found in sheep and minimum in camel. Buffalo milk contains the highest level of fat (7.45%) while camel milk contains minimum (1.94%). Ash was found maximum in buffalo (0.81%) and sheep (0.80%) while minimum in cow’s milk (0.71%). Casein and whey proteins were separated by subjecting milk to isoelectric pH and then analyzed through Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed heterogeneity among these species. Different fractions including αS1, αS2, κ-casein, β-casein and β-lactoglobulen (β-Lg) were identified and quantitatively compared in all milk samples. Additionally, this electrophoretic method after examining the number and strength of different protein bands (αS1, αS2, β-CN, α-LAC, BSA, β-Lg etc.), is helpful to understand the properties of milk for different processing purposes and could be successfully applied in dairy industry. Results revealed that camel milk is best suitable for producing allergen free milk protein products. Furthermore, based on the variability of milk proteins, it is suggested to clarify the phylogenetic relationships between different cattle breeds and to gather the necessary data to preserve the genetic fund and biodiversity of the local breeds. Thus, the study of milk protein from different breed and species has a wide range of scope in producing diverse protein based dairy products like cheese.

Keywords: Nilli-Ravi; Sahiwal; Kajli; Beetal; Brela

Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.


Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.







Journal Homepage


JCR Citation Indexing



I don't want to open this window for a day.