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
α
S1
, α
S2
, 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
(α
S1
, α
S2
, β-CN, α-LAC,
BSA, and β-Lg, etc.), was helpful to understand the properties of milk
for different processing purposes and could be successfully applied in dairy
industry. Results revealed that camel milk was 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.