Abstract:
This research was conducted to compare between the
average percentages of the components of camel and cow milk
and also to study any possible variation if it exists .
Thirty samples of camel milk were collected randomly from
different farms , while the cow milk sample, which represents
the control sample originated from the dairy farm of Khartoum
University .
The samples are then subjected to laborotary analysis for
determining the percentages of the water , fat , protein , lactose
and ash content .
The average percentage of water content was ( 87.4 ± 1.45%)
and ( 87.8 %) for camel and cow milk respectively .
The obtained result indicated a high water content in samples of
the cow milk . The statistical analysis showed no significant
differences between the average % of camel and cow milk .
For fat average % (4 ± 0.877%) was obtained for camel milk
and ( 3.9 % ) for cow milk , which means there is a slight high
fat content in camel milk , where by the statistical analysis
indicated no significant variation between the average % of
both milk samples .
The average % of the protein content was ( 2.9 ) and ( 2.97 ±
0.457%) for cow and camel milk respectively , which was
v
8
almost similar and the statistical analysis gave no significant
variation.
For lactose the average percentage obtained was ( 5.1 ±
1.303%) for camel milk and ( 4.7% ) for cow milk . Thus the
concentration of lactose content in camel milk is high than that
of cow milk .
The statistical analysis showed a very high significant
variation between the average % of both milks .
Results obtained for the average % of ash was (0.41±0.1)
and 0.7% for camel and cow milk respectively. Hence the ash
content in cow milk is high than that of camel milk . The
statistical analysis showed very high significant variation
between the averages of camel and cow milk ash .
The variation in the contents of some components may be
related to many factors such as species, , feeding and
drinking water and other environmental factors .
Finally certain recommendation are given in this aspect.
