This study examined differences in the structure and stability of alpha-lactalbumin (LA) proteins from cows and camels. The researchers found: 1) Camel LA was more stable than bovine LA against thermal and pH-mediated denaturation but less stable against guanidine-mediated denaturation. 2) Camel LA aggregated faster and had more intrinsic disorder than bovine LA. 3) Bovine LA underwent two structural transitions at pH 5 and 8.5, while camel LA transitioned at pH 4, indicating camel LA is more stable against changes in pH.