Journal of Agricultural Science and Food Research
Open Access
ISSN: 2593-9173
+44 1223 790975
ISSN: 2593-9173
+44 1223 790975
Department of Chemistry, College of Natural and Computational Sciences, Kebri Dehar University, Kebri Dehar, Ethiopia
Research Article
Physicochemical and Nutritional Characteristics of Milk Collected from Camels, Cows and Goats in Korahay Zone, Somali Region, Ethiopia: A Comparative Study
Author(s): Aklilu Melese*, Gidena G Egzabher, Mulusew Birara and Kebede Mamo
Humans consume domesticated animals' milk frequently, either directly as a fluid or after processing it to make various dairy products like butter and cheese. Camel, cow and goat milks are essential nutrients supply where all humans are dependent on consuming this milk intake. This study assessed the nutritive and physicochemical properties of cow, goat, and camel milk, and then compared the main ingredients composition, physicochemical characteristics to clarify the overall quality differences among cows', goats' and camels' milk. The analyzed parameters were pH, temperature, freezing point, titrable acidity, solid non-fat, ash, lactose, proteins fats and nutrients (Mg, Na, K, Ca, Cd, Cr, Cu, Mn, Pb and Zn). The results showed that the goat milk had the highest pH (7.05 ± 0.00), temperature (26.25 ± 0.35), and conductivity (4.065 ± 0.055), total solid .. View More»
DOI:
10.35248/2593-9173.23.14.159