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

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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.

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

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