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

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 several food products, such as coffee beverages and ice cream. Further research into the characteristics of camelid milk can offer valuable insights for developing novel food ingredients and a healthier alternative milk for a significant portion of the global population. • The absence of β -Lg may support stronger viscoelasticity of camelid films • SAC milk caseins originated and evolved from Old World camel caseins. • CM β -casein is the most surface-active milk protein at the air-water interface • SAC milk may exhibit greater foamability than BM and higher elasticity than CM • SAC milk proteins have promising interfacial and mechanical properties