Evaluation of camel milk for selected processing related parameters and comparisons with cow and buffalo milk

Cow and buffalo milk and camel milk were analyzed and compared for processing related parameters. The average heat stability of cow, buffalo and camel milk samples analyzed was 1807.4 seconds, 1574.6 seconds and 133.6 seconds respectively at 140 °C. Thus, the heat stability of camel milk was significantly lower than the cow milk and buffalo milk. The average rennet coagulation time (RCT) of cow, buffalo and camel milk was 310.6 seconds, 257.4 seconds and 604.2 seconds respectively. Thus, RCT of camel milk was significantly higher than the cow milk and buffalo milk. The camel, cow and buffalo milk samples showed negative alcohol stability. The rate of acidity was increased propositionally with time in camel milk with no curd formation and weaker body

Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content

Aim: The study was undertaken to find out the gross composition, nitrogen distribution, and selected mineral content in Surti goat milk, and its comparison was made between cow and buffalo milk. Materials and Methods: Goat milk samples of Surti breed and buffalo milk samples were collected during the period from July to January 2014 at Reproductive Biology Research Unit, Anand Agricultural University (AAU), Anand. Cow milk samples of Kankrej breed were collected from Livestock Research Station, AAU, Anand. Samples were analyzed for gross composition such as total solids (TS), fat, solid not fat (SNF), protein, lactose, and ash. Samples were also analyzed for nitrogen distribution such as total nitrogen (TN), non-casein nitrogen (NCN), non-protein nitrogen (NPN), and selected minerals content such as calcium, magnesium, phosphorous, and chloride. Total five replications were carried out. Results: Goat milk had the lowest TS, fat, protein, and lactose content among all three types of milk studied in the presentinvestigation. On the other hand, the highest TS, fat, protein, and lactose content were found in buffalo milk. Buffalo milk had the highest SNF, calcium, magnesium, and phosphorous content, which was followed by goat milk and lowest in cow milk. The SNF, protein, TN, and calcium content of goat milk were statistically non-significant (p0.05) than that of the cow milk as well as buffalo milk. The goat milk had the highest ash and NCN content, which were followed by buffalo milk and lowest in cow milk. However,the differences in ash, NPN, and phosphorous content of three types of milk studied, viz., goat milk, cow milk, and buffalo milk were found statistically non-significant (p0.05) than that of the cow milk. The magnesium content of goat milk was statistically non-significant (p0.05) than that of the buffalo milk as well as cow milk. Conclusion: It can be concluded from the study that the goat milk has lower TS, fat, lactose, protein content, TN aswell as NPN but higher ash and NCN content compared to cow milk and buffalo milk. The goat milk has lower calcium, phosphorous compared to buffalo milk while it has higher calcium, phosphorous compared to cow milk, and it has higher magnesium, chloride content compared to cow milk and buffalo milk