Comparative Study of Physicochemical Properties of Cow, Goat and Camel Milk

Abstract

This study was carried out to evaluate and compare the physicochemical properties of milk samples from three types of animals: cows, goats and camels. The milk samples were collected from 3 animals, (3×3) (Cow, Goats and Camels) individually from East of the Nile, )Khartoum- State) and analyzed for physicochemical properties including: moisture, fat, protein, ash lactose, total solids, pH, total acidity, freezing point, Boiling point, and specific gravity. The results showed that cow’s milk contains 88.66% moisture, fat, 3.38% , 3.46% protein, 0.64% ash , 4.89% lactose, 11.33% total solid, pH value 6.43, total acidity 0.16%, freezing point -0.55 C°,, boiling point 91.33C° and specific gravity 1.034. Goat milk had moisture, 90.40%, fat, 2.44% , 3.68%, proteins, 0.80% ash, 4.27% lactose, 9.53% total solids, and, pH value 6.47, total acidity 0.15%, freezing point – 0.54C°, boiling point 77C° and specific gravity 1.035. While camel milk score 90.94% moisture, 2.91% fat, 2.71% protein, 0.70% ash, 3.18% lactose, 9.05% total solids, 6.59 pH, 0.18% total acidity, freezing point -0.53 C°, boiling point 86.33C° and specific gravity 1.034.