This study was planned to investigate the electrophoretic profiles of casein fractions in cow and water buffalo milk. Water buffalo and cow milk samples were collected during November 2018 from the milk processing plants in Kayseri. After being tested for each of their components, the milk samples were analysed for the molecular weight of their casein fractions by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) and Western blot test. According to the SDS-PAGE and Western blot test findings of the αs, β, к- casein fractions, the average molecular weight were 24.39 daltons (Da), 25.13 Da, 28.66 Da in cow milk and 26.12 Da, 27.85 Da, 26.88 Da in water buffalo milk, respectively. Statistically a significant difference was found between the molecular weights of cow and water buffalo milk’s αs, β, к- casein fractions. Due to the higher average molecular weights of buffalo milk’s casein fractions than cow's milk, it has been concluded that the water buffalo milk could positively affect the rheological properties and the yield of the milk product.

* This study is summarized from the MSc project which was being supported by University of Erciyes, Scientific Researches Projects Unit (TYL-2018-8211).