The new generation of milk proteins: A perspective on the interfacial and foaming properties of camelid milk

Abstract

Global food security challenges and concerns about bovine milk consumption have encouraged the search for alternative milk sources, including camelid milk. The nutraceutical advantages of camel milk have been extensively reported. Notably, differences in milk composition and protein configuration suggest that camelid milk may exhibit distinct surface and foaming properties compared to bovine milk. This review presents a perspective on the interfacial and foaming properties of camelid milk based on their composition and protein features. While these properties have been well described for bovine milk, the techno-functionality of camelid milk remains less explored and poses challenges for food applications. The characteristics of milk bubble/foam are critical for consumer acceptance of sever