Physical Properties and Chemical composition of Cow's and Buffalo's Milk in Qena Governorate

Abstract

This study was carried out to evaluate some physical properties and chemical composition of lactating animals in Qena governorate, Egypt. Composite samples of cows' (baladi breed) and buffalo's milks were collected from twelve individual farms in Qena. Physical parameter used to monitor the quality of milk samples was physical (specific gravity). The samples were also analysed for gross composition, as well as the incidence of some minerals, and fatty acids composition of milk fat. The specific gravity for both cow’s "baladi" and buffalo’s milk were similar, and contents significantly (p<0.05) higher amounts of fat, protein, ash and total solids were
detected in buffalo milk than for cow milk. Cow milk fat differed contained significantly (p<0.05) lower amounts of medium chain fatty acids (C10:0) and contained significantly (p<0.05) higher content of (C16:1 and C18:1), than buffalo milks, while buffalos milk fat contained significantly (p<0.05) higher contents of (C16:0) and (C18:0) than cow milks. The levels of Ca, P, Na, K and Fe in the buffalo’s milk ash were significantly higher (P<0.05) than those in the cow milk ash.

Full text

1
Physical properties and chemical composition of cow's
and buffalo's milk in Qena governorate
By
Hamad, M. N. E.1 and Baiomy, A. A.2
1 Food science and Dairy Department, Faculty of Agriculture "Qena", South
Valley University.
2Animal production Department, Faculty of Agriculture "Qena", South Vally
University.
ABSTRACT
This study was carried out to evaluate some physical properties and chemical
composition of lactating animals in Qena governorate, Egypt. Composite samples of
cows' (baladi breed) and buffalo's milks were collected from twelve individual farms
in Qena. Physical parameter used to monitor the quality of milk samples was physical
(specific gravity). The samples were also analysed for gross composition, as well as
the incidence of some minerals, and fatty acids composition of milk fat. The specific
gravity for both cow’s "baladi" and buffalo’s milk were similar, and contents
significantly (p<0.05) higher amounts of fat, protein, ash and total solids were
detected in buffalo milk than for cow milk.
Cow milk fat differed contained significantly (p<0.05) lower amounts of
medium chain fatty acids (C10:0) and contained significantly (p<0.05) higher content
of (C16:1 and C18:1), than buffalo milks, while buffalos milk fat contained
significantly (p<0.05) higher contents of (C16:0) and (C18:0) than cow milks.
The levels of Ca, P, Na, K and Fe in the buffalo’s milk ash were significantly
higher (P<0.05) than those in the cow milk ash.
Keyword: cow, buffalo, milk, physical, chemical composition, fatty acids, minerals.
INTRODUCTION
Milk and dairy products are part of a healthy diet which, besides cow's milk,
sheep's, goats and buffalo's milk are involved (Hinrichs, 2004). Milk is a complex
mixture of fats, proteins, carbohydrates, minerals, vitamins and other minor
constituents dispersed or dissolved in water (Harding, 1999). Milk is an important
part of the human diet and the nutritional significance of milk is apparent from the
fact that daily consumption of a quart (1.14 liters) of milk furnishes approximately all
the daily requirements from fat, calcium, phosphorus, riboflavin, one half of the
protein, one third of vitamin A, ascorbic acid, thiamine and one fourth of calories
needed daily by an average individual (Bilal & Ahmad, 2004).
Numerous studies have focused on cow milk, although milks from other
animal species, such buffaloes, sheep, goats and camels are essential to the human
diet in various parts of the world. Buffalo milk is the second most produced milk in
the world with 82 billion litres produced each year (12.5% of milk produced in the
world), after cow’s milk (84% with 551 billion litres) (IDF, 2007). Buffalo milk is
also one of the richest milks from a compositional point of view, particularly; fat
which constitutes the main buffalo milk solids and is responsible for its high energy
and nutritive value. The environmental conditions play an important role in the

2
determination of the composition of milk. No cited studies have been carried out on
the composition of lactating animals in Qena government. Qena is part of Upper
Egypt characterized by high temperature throughout the whole year, which may have
an adverse effect on the production and composition of milk. Therefore, the present
study is considered on of the first which concerned with the composition of buffalo
milk and milk fat of cows and buffaloes in Qena.
MATERIAL AND METHODS
Composite milk samples (500 ml) of baladi cows and Egyptian buffaloes
during their high lactation period were collected once a week from twelve farmers in
Qena governorate during the period from January to October 2009. The composite
samples of milk were proposed with drawn from the morning and evening milking of
the individuals. A total of 440 samples of cow and 259 of buffalo milk were analyzed.
The pH was measured using digital pH meter (Model PTI-6, Aqua Chemical
Co., Devon, U.K.) equipped with a combined glass electrode. Specific gravity was
detected by using lactometer as described by Aggarwala & Sharma (1961). The fat
content was determined by the Gerber method according to James (1995), total
solids, ash and protein contents according to A.O.A.C. (1995), and the solids not fat
(SNF) and lactose contents were determined by differences, as indicated:
• SNF content = TS % - Fat %
• Lactose % = TS % - (Fat % + Protein % + Ash %)
The sodium, potassium and calcium contents were determined, by ashing of
samples, dissolution of the ash by flame photometer (Corning 410, Sherwood
Scientific Limited, UK) as described by Kirk & Sawyer (1991). Inorganic
phosphorus by the colorimetric method of Fiske & Subbarow (1925), and iron and
lead by absorption spectrophotometer (Perkins Elmer Instrument Model 2380, Perkin
Elmer, Michigan, USA) as described by A.O.A.C. (1995).
The fatty acids were determined by Gas-Liquid Chromatography (GLC)
according to the procedure of Ackman (1972). The fatty acid methyl esters were
analyzed by using PYE-Unicam Model P V4550 gas-Liquid Chromatography with
dual-flame ionization detector.
Data were statistically analyzed according to the General Linear Model
(G.L.M) and the differences between means were detected by Duncan`s Multiple
Range Test, SAS (1998).
RESULTS AND DISCUSSION
Table (1) shows that the specific gravity of baladi cow’s milk was slightly
lower than buffalo’s milk. These results agreed with those reported by Lee et al.
(2002) and Mahboba & Ibtisam (2007).
Table (1): specific gravity and pH values of cows "baladi" and buffalo’s milk samples
collected from different sources in Qena. (Mean ± Se).
Item
Cow "Baladi"
Buffalo
Min.
Max.
Mean
Min.
Max.
Mean
S.G
1.028
1.034
1.0312±0.0008
1.0301
1.036
1.0314±0.0009
pH
6.41
6.79
6.65±0.191
6.56
6.76
6.61±0.174
Min.: minimum, Max.: maximum, S.G: Specific gravity.

3
pH values of fresh cow milk (Table 1) ranged from 6.41 and 6.79 with an
average of 6.65±0.191, while pH values of buffalo's milk was between 6.56 and 6.76,
with an average of 6.61±0.174. These results were relatively similar to those reported
by Mahboba & Ibtisam (2007), Ahmad et al. (2007) and Hajirostamloo &
Mahastie (2008).
Comparison of the overall composition of buffalo and cow "baladi" milk
revealed that large differences were existed between them (Table 2). Thus, contents
of fat, protein, lactose, ash and total solids contents were significantly (p<0.05) higher
in buffalo milk than in cow milk. These results are in agreement with the findings of
various authors (Spanghero & Susmel, 1996 and Ahmed, et al. 2008). Although
buffalo's milk had higher lactose content than cows milk, differences between them
were not significantly.
Table (2): chemical compositions of cows "baladi" and buffalo’s milk samples
collected from different sources in Qena. (Mean ± Se).
Item
Cow "Baladi"
Buffalo
Mean
Mean
Fat (F. %)
4.280.1b
7.800.21a
Protein (P. %)
3.370.05b
4.150.04a
Lactose (L. %)
4.470.58a
5.030.80a
(Ash %)
0.690.01b
0.770.02a
Solids Not Fat (SNF %)
8.530.8b
9.890.15a
Total Solids (TS %)
12.810.24b
17.700.54a
Water (W %)
87.190.99a
83.17±0.92b
a and b means in the same row followed by different letters are significantly
different (p<0.05 ).
The mean fat content of buffalo's milk in the present study ranged from
7.800.21, range of fat whereas the mean values obtained by (El-Sokkary & Hassan,
1949; Abd El_Salam& El_Shibiny, 1966 and Asker et al., 1974) was 7.14%. Also,
the total protein content of buffalo milk previously studied by (El-Sokkary &
Hassan, 1949; Dastur, 1956; Abd El_Salam & El_Shibiny, 1966) was higher in
buffalo milk.
The ash content (0.77%) was significantly (p<0.05) higher in buffalo milk
than for cow milk (Table 2). These results are in agreement with the findings of
various authors (El-Sokkary & Hassan, 1949; Abd El_Salam& El_Shibiny, 1966
and Asker et al., 1974; Spanghero & Susmel, 1996 and Ahmed, et al 2008),
The total solids content of buffalo's milk being 17.7 %, was markedly higher
than that of cow milk (12.81%), which means an increase of solids in buffalo's milk of
4.89 g/Kg as compared to cow milk. These results were in agreement with those
reported (Abd El_Salam & El_Shibiny, 1966; Spanghero and Susmel, 1996;
Asker et al., 1974 and Ahmed, et al, 2008)
Table (3) shows the average composition of fat buffaloes and cows milk. Both
milk had the same fatty acid profile, but with variable differences in the individual
fatty acids present. C14:0, C16:0, C18:0 and C18:1 represent the major fatty acids
present in both milk. Buffalo's milk fat contained significantly (p<0.05) higher C16:0
and C18:0 fatty acids and concerning C18:1 was higher in cow's milk fat. C14:0
content was not significantly different in the two milks. The whole saturated fatty
acids contents of buffaloes milk (66.230.50) was significantly (p<0.05) higher than
that of cows milk fat. These results were in agreement with those of Soliman et al.

4
(1980), who obtained a whole value of C14:0 + C16:0 + C18:0 and of C18:1 in cow's
milk fat of 57.9 and 31.1%, respectively, and 61.3 and 32.9% for buffaloes milk fat,
respectively, but contrary to those reported by Haggag et al. (1987), being 18.4 and
23.0% for unsaturated fatty acids in cows and buffaloes milk, respectively. These
results are also in accordance with previous studies of Varrichio et al., 2007; Blasi et
al., 2008 and Ménard et al. (2010).
Table (3): The fatty acid composition of fat milk samples from different regions of
Qena. (Mean ± SE).
Fatty acids %
Cows "Baladi"
Buffalo
C6:0
1.800.19a
1.920.14a
C8:0
0.780.21a
0.860.09a
C10:0
3.200.40a
2.120.27b
C12:0
5.170.30a
4.610.20a
Unknown
0.650.32a
0.420.21b
C14:0
12.400.66a
11.460.50a
C14:1
1.580.17a
1.160.09a
C15:0
2.500.30a
2.290.37a
C16:0
25.690.57b
29.270.40a
C16:1
2.790.20a
1.770.23b
C18:0
8.830.76b
13.281.2a
C18.1
30.821.40ª
27.600.64b
C18.2
2.770.50a
2.280.30a
C18.3
1.0200.30a
0.961.20a
Total fatty acids%
100
100
Saturated %
62.121.25b
66.230.50a
Unsaturated%
37.881.55a
33.770.60b
Saturated:Unsaturated%
1.64 :1
1.96 :1
a and b means in the same row followed by different letters are significantly
different (p<0.05 ).
The short-chain fatty acid contents (C6:0 to C8:0) were not significantly
different in buffalo and cow milks (Table 3). Cow milks contained significantly
(p<0.05) lower amounts of medium chain fatty acids (C10:0). Regarding the long-
chain fatty acids, buffalo milks contained significantly (p<0.05) higher contents of
(C16:0) and (C18:0) than cow milks, while, cow milk contained significantly (p<0.05)
higher content of (C16:1 and C18:1) than buffalo milks. These results were similar to
those obtained by Varricchio et al. (2007), who found that saturated fatty acids
(65.5%) predominated in buffalo milk fat; monounsaturated and polyunsaturated fatty
acids were 27.0% and 4.5%, respectively.
Table 4 shows the content of Ca, P, Na, K, Fe and Pb in the ash (p.p.m.) of
baladi cow and buffalo’s milk.

5
Tables (4): Mineral contents in the ash of baladi cows and buffaloes milk in Qena
(p.p.m.). (Mean ± SE).
a and b means in the same row followed by different letters are significantly
different (p<0.05 ).
The levels of Ca, P, Na, K and Fe in the buffalo’s milk ash were significantly
higher (P<0.05) than those in the baladi cow milk ash. When these values in Table (4)
were expressed as (p.p.m.) in the ash of milk, all except that of Pb were also higher
(P<0.05) in buffalo’s milk. The most pronounced differences between the two types
of milk, when the mineral composition is expressed in terms of the quantities present
in a given volume of milk, are due to the different amounts of total solids in the two
types of milk, as mentioned previously. One of the main reasons why milk is
considered an exceptionally important food is its rich mineral content. These results
were in agreement with those reported (Satomi & Kunihiko, 2006; Ahmad et al.
2007; Ariota, et al. 2007; Hajirostamloo & Mahastie, 2008 and Ceballos, et al.
2009).
Conclusion
Egyptian buffalo’s milk contained higher solids, fat, protein and ash "Ca, K,
Na, P and Fe" contents than cow's milk in Qena governorate. Buffalo’s milk fat had
significantly higher total saturated "C16:0 and C18:0, and less total unsaturated and
C18:1 fatty acids in that of baladi cows milk.
REFERENCES
Abd El-Salam, M.H. and El-Shibiny, S. (1966). The chemical composition of
buffalo milk. I. General composition. Indian J. Dairy Sci., 19: 151-154.
Ackman, R.G. (1972). The analysis of fatty acids and related materials by gas liquid
chromatography. In Progress in the Chemistry of Fats and other lipids, Vol.
12, R. T. Holman (Ed.). Pergamon Press, Oxoford, UK.
Aggarwala, A.C. and Sharma R.M. (1961). A Laboratory Manual of Milk
Inspection 4th edition. Asian Publishing House, Bombay.
Ahmad, S. M.; Piot, F. Rousseau; Grongnet J.F. and Gaucheron F. (2007).
Molecular changes during chemical acidification of the buffalo and cow milks.
Ital. J. Anim. Sci. vol. 6, (Suppl. 2), 1132-1135.
Ahmad, S.; Gaucher, I.; Rousseau, F.; Beaucher, E.; Piot, M.; Grongnet, J.F.
and Gaucheron, F. (2008). Effects of acidification on physico-chemical
characteristics of buffalo milk: A comparison with cow’s milk. Food
Chem.106; January, P. 11-17.
"A.O.A.C." Association of Official Agriculture Chemists (1995). Official Methods
of Analysis. 10th ed. Published by the A.O.A.C., Washington, D.C., USA.
Ariota, B.; Campanile, G.; Potena, A.; Napolano, R.; Gasparrini, B.; Neglia, G.
L. and Palo, R. Di (2007). Ca and P in buffalo milk: curd yield and milk
clotting parameters. Ital. J. Anim. Sci., Vol. 6 (Suppl.1), 497 – 499.
mineral contents
Cows "baladi"
Buffalo
Ca
109817.30b
128817.82a
P
49022.32b
58916.70a
Na
119324.37b
133325.61a
K
29211.41b
42312.71a
Fe
2.280.059b
3.290.051a
Pb
0.090.009a
0.110.008a

6
Asker; A. A.; Ahmed, N. S.; Hofi, A. A. and Mahran, G. A. (1974). Phospholipid
contents in buffalo’s butter as affected by processing. Egyptian J. Dairy Sci.,
2, 101–104.
Bilal, M.Q. and Ahmad A. (2004). Dairy Hygiene and Disease Prevention. Pakistan
Vet. J., 25(1).
Blasi, F.; Montesano, D.; De Angelis, M.; Maurizi, A.; Venura, F. and
Cossignani, L. (2008). Results of stereospecific analysis of triacylglycerol
fraction from donkey, cow, ewe, goat and buffalo milk. J. Food Composition
and Analysis, 21, 1–7
Ceballos, L. S.; Morales, E. R.; Adarve, G. de la T.; Castro, J. D.; Martinez, L. P.
and Sanz Sampelayo, M. R. (2009). Composition of goat and cow milk
produced under similar conditions and analyzed by identical methodology. J.
Food Composition and Analysis 22: 322–329.
Dastur, N. N. (1956). Composition of buffalo milk and milk products. A review.
Dairy Sci. Abstr., 18, 967.
El-Sokkary, A. M. and Hassan, H. A. (1949). The composition of the milk of
Egyptian cows and buffaloes. J. Dairy Res., 16; 217-226.
Fiske, C. H. and Subbarow, Y. (1925). The Colorimetric Determination of
Phosphorus. J. Biol. Chem., 66, 375- 400.
Haggag, H. F.; Hamzawi, L. F. and Shahin, Y. (1987). Fatty acid composition of
globule core lipids from Egyptian cow, buffalo and goat’s milk. Egyptian J.
Dairy Sci., 15: 25–30.
Hajirostamloo, B. and Mahastie, P. (2008). Comparison of soymilk and cow milk
nutritional parameter. Res. J. Biol. Sci. 3: 1324-1326.
Harding, F. (1999). Milk Quality. Chapman and Hall Food Science Book, Aspen
Publishers, Inc. Gaithersburg, Maryland, Aspan.
Hinrichs, J. (2004). Mediterranean milk and milk products. Review. Eur J. Nutr. 43
Suppl 1: 12-17.
IDF “International Dairy Federation” (2007). The world dairy situation 2007.
Bulletin No. 423.
James, C. S. (1995). Determination of the fat content of dairy products by the gerber
method. In Analytical chemistry of food. Chapman and Hall, Glascow, U.K,
PP: 93-95.
Kirk, S.R. and Sawyer, R. (1991). Pearsons Composition Analysis of Food. Awl
Harlow England.
Lee, F.; Page, J.; Gokavi, S. and Guo, M. (2002). Seasonal variations in chemical
composition of water buffalo milk. J. Dairy Sci. Vol. 87, Suppl. 1
Mahboba, I.A.A. and Ibtisam, E.M.E. (2007). The Compositional quality of raw
milk produced by some dairy cow’s farms in Khartoum State. Sudan. Res. J.
Agric. & Biol. Sci., 3(6): 902-906.
Ménard, O.; Ahmad, S.; Rousseau, F.; Briard-Bion, V.; Gaucheron, F. and
Lopez, C. (2010). Buffalo vs. cow milk fat globules: Size distribution, zeta-
potential, compositions in total fatty acids and in polar lipids from the milk fat
globule membrane. Food Chemistry 120: 544–551
S.A.S. (1998). Statistical Analysis System User, Guide: Basis. SAS Inst. Inc Cary.
NC.
Satomi, I. and Kunihiko, S. (2006). Products made from camel's milk by Mongolian
nomads .Milk Science, 55: 79-84.
Spanghero, M. and Susmel, P. (1996). Chemical composition and energy content of
buffalo milk. J. Dairy Res. 63, 629–633.

7
Soliman, M. M. A.; El-Shabrawy, S. A. and El-Ghandour, M. A. (1980). Fatty
acid composition of the trighy gauide of butter. Res. Bull. Ain Shams Univ.,
No. 1322; 9pp.
Varricchio, M. L.; Francia, A. Di; Masucci, F.; Romano, R. and Proto, V. (2007).
Fatty acid composition of Mediterranean buffalo milk fat. Ital. J. Anim. Sci. 6:
(Suppl. 1), 509 – 511.

















 



C10:0
C16:1C18:1
C16:0C18:0

