Table 1. Average protein fractions (g/L) of mature milk of camel, cow, and buffalo

Protein	Camel milk	Cow milk	Buffalo milk
Total casein protein (g/L)	22.1–26	24.6–28	32–40
αs1-Casein	5.3	8–10.7	8.9
αs2-Casein	2.3	2.5	5.1
β-Casein	15.6	9.5	12.6–20.19
κ-Casein	0.8	3.3	4.1–5.4
Casein micelle (nm)	150–182	380	180
Total whey protein	5.9–8.1	5.5–7.0	6
β-Lactoglobulin	Absent	3.2–3.3	3.9
α-Lactalbumin	0.8–3.5	1.2–1.3	1.4
Serum albumin	7–11.9	0.3–0.4	0.29
Lactoferrin	0.02–7.28	0.02–0.5	0.03–3.4
Lysozyme (mg/100 mL)	(60–1,350)×10–6	(70–600)×10–6	(120–152)×10–6
Immunoglobulins (Ig)	1.5–19.6	0.5–1.0	10.66
IgG	0.72–2.23	0.15–0.8	0.37–1.34
IgA	-	0.05–0.14	0.01–0.04
IgA	-	0.04–0.1	0.04–1.91

Adapted from Claeys et al. (2014) with permission of Elsevier.
Adapted from Baig et al. (2022) with permission of Elsevier.