The current research aimed to explore the effects of different heat treatment conditions, including low temperature long time (LTLT), high temperature short time (HTST), and ultra-high temperature (UHT), on the amino acid composition of camel, cow, and goat milk by HPLC, respectively. The results showed that 17 kinds of amino acids in camel, cow and goat milk could be detected by HPLC, and the chromatographic peak shape was sharp without the interference of miscellaneous peaks. Cluster and principal component analysis showed that compared with cow milk, camel milk and goat milk were more similar in amino acid composition. The amino acid content (mg/g) of camel, cow and goat milk was significantly different under the condition of no treatment and heating treatment. In raw milk, the essential amino acids (EAA)/total amino acids (TAA) and EAA/non-essential amino acids (NEAA) reached the corresponding indexes of Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) ideal protein, while heating treatment had different effects on the content of EAA/TAA and EAA/NEAA in camel, cow, and goat milk. The composition of amino acids was different in cow and goat milk after UHT treatment; compared with cow and goat milk, the effect of heating treatment on the amino acid content of camel milk was low. At the same time, heat treatment could increase the content of Glu, Asp, Met and Cys, and therefore enriched the flavor.
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