Résumé
In recent years, interest in pure casein fractions has grown, especially the β-casein due to its physicochemical, biological and techno-functional properties. Camel milk represents a source of β-casein with higher contents than those of cow's milk which makes its isolation more feasible and economical. The present review deals with the current technologies for the purification and isolation of β-casein from camel milk on a laboratory scale. Furthermore, antioxidant, antimicrobial, chaperone, foaming and emulsifying properties of camel β-casein are presented. The examination of the biological activities and technological functionalities of the camel β-casein highlights its potential as a valuable ingredient in the food industry due to its nutritional value which is of significant scientific and industrial interest.