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Comparative Analysis of Quality of Milk Collected from Buffalo, Cow, Goat and Sheep of Rawalpindi/Islamabad Region in Pakistan
Abstract
Milk is nearly complete food and contains all the essential components in nearly balanced form. In the present study, the milk of four different species like goat, cow, buffalo and sheep milk, was analyzed compositionally and results showed that the cow milk have highest LR and specific gravity i.e., 30.0 and 1.03, respectively than other three species i.e. buffalo, goat and sheep. The cow milk showed maximum pH value (6.65) while sheep milk samples showed maximum titratable acidity (0.181%). The minimum pH value (6.58) was of sheep milk while the minimum titratable acidity (0.15%) was of the cow milk samples. The results of fat (%) showed that buffalo, cow, goat milk are non-significantly different from each other but sheep milk is significantly different from other three species. However, the results of SNF found in this study showed significant difference (P<0.05) among the milk of buffalo (8.79%) and of goat milk (8.92%). In contrast, the SNF of milk samples obtained from cow and sheep (9.17 and 9.71%, respectively). The results showed that the sheep milk had the good range (5.32-7.74%) of protein and the highest average protein contents (6.57%). However the milk of cow (5.23%) and buffalo (3.87%) were significantly different from each other and from sheep milk. The milk of goat showed the lowest protein contents (2.38%) as compare to other species. Sheep milk has highest%age of total nitrogen (1.035) contents as compared to other three species and hence significantly different from them and in %age non-protein nitrogen values of sheep milk showed the highest value (0.0059) and goat milk showed the least value (0.0013). Sheep milk showed the lowest lactose contents (3.57%) while goat milk showed highest value (4.66%). Sheep milk had highest value (0.58%) of ash contents while the goat milk showed the lowest value (0.28%). Cow milk was found best according to this study as compared to the milk samples of other three species i.e. Buffalo, goat and sheep.
... 27.65, 28.05 and 28.65 respectively; specific gravity is 1.03, 1.02, 1.28 and 1.02 respectively; TS is 13. 73,14.04,18.53,13.55 and 11.97 respectively;SNF is 9.17,8.79,9.71,8.92 and 7.56 percent respectively; milk protein is 5.23, 3.87, 6.57, 2.38 and 3.0 respectively (Cady et al 1981, Kanwal et al 2004, Yoganandi et al 2014. The milk composition varies according to the genetic as well as environmental factors. ...
... with corresponding specific gravity of 1.12±56, 1.03±.00 and 1.03±.00 for pure bred Sahiwal, crossbred Sahiwal and local Qadirabad cows respectively. Specific gravity of milk is rarely less than 1.03 (at 60 0 C) (Kanwal et al 2004). Previous study by Prajapati et al (2017) endorse the findings of current study for specific gravity that is reported to be 1.03 for cow whereas, it is different for other species including buffalo, goat and sheep. ...
... Previous study by Prajapati et al (2017) endorse the findings of current study for specific gravity that is reported to be 1.03 for cow whereas, it is different for other species including buffalo, goat and sheep. There are studies with contradictory findings on LR as compared to current study (Kanwal et al 2004) who reported a mean LR value of 30 for cow, 27.65 for buffalo. The low LR values may represent the mineral and energy negative balance. ...
The current study was carried out during the period of July 2022 to June 2023 with a total of 2012 milk samples to evaluate the effect of species on milk composition including fat, protein, solid not fat (SNF) and total solids (TS). The milk samples were collected from indigenous livestock species of Punjab Pakistan including cow, buffalo, sheep, goat and camel kept for milk purpose. The study was carried out at Livestock Production Research Institute (LPRI) Bahadurnagar, Okara. The objective of current study was to investigate the effect of species and breed on composition of milk. Milk samples were collected from pure Sahiwal cow, cross of Sahiwal cow with Friesian, local non-descript cow, Nili Ravi buffalo, Lohi sheep, goat and camels maintained at different livestock experiment stations under Livestock and Dairy development department Punjab Pakistan. Results showed highest milk fat in Lohi sheep 7.17 percent followed by camel 5.63 percent, buffalo 6.76 percent and goat 4.73 percent. Milk fat content of purebred Sahiwal, cross bred Sahiwal and local Qadirabad cow was 4.77, 4.52 and 5.19 percent respectively. Lacto meter reading (LR) was highest in Lohi sheep 30.02 followed by camel 29.59, buffalo 30.15 and then cow breeds. Solid not fat (SNF) content was highest in Lohi sheep 8.98 percent followed by Buffalo 8.84 and camel 8.51 percent. SNF content for goat was 7.55 percent and for purebred Sahiwal, cross bred Sahiwal and local Qadirabad cow was 7.50, 7.28 and 7.79 percent respectively. Total solids (TS) were found to be highest in Lohi sheep 16.12 followed by buffalo 15.83, camel 13.97 and then cow breeds ranging from 11.74 to 12.99 percent. The milk protein content was found to be highest for goat 4.82 percent followed by sheep 4.75, camel 3.95 percent and then by cow and buffalo.
... The lactose content in the breeders' samples was lower than that reported in studies by Soliman (2005) and higher than that reported in studies by Abdullah (2018) and Al-Fayad Kanwal et al., (2004). ...
... The results for the breeders' samples were lower than those reported by Soliman (2005) and Hamad and Baiomy (2010) and higher than those reported by Kanwal et al., (2002) and Kanwal et al., (2004). The results for the market samples were lower than those reported by Al-Fartousi and Al-Moussawi (2017) and higher than those reported by Kanwal et al., (2002) and Kanwal et al., (2004). ...
... The results for the breeders' samples were lower than those reported by Soliman (2005) and Hamad and Baiomy (2010) and higher than those reported by Kanwal et al., (2002) and Kanwal et al., (2004). The results for the market samples were lower than those reported by Al-Fartousi and Al-Moussawi (2017) and higher than those reported by Kanwal et al., (2002) and Kanwal et al., (2004). This study's results are inconsistent with those of Kamel et al., ...
A study was conducted in Shatrah City, Iraq, from April 1 to August 1, 2022, to compare and evaluate the physicochemical Composition of raw buffalo milk from two sources: local markets (including street vendors and dairy shops) and buffalo breeders' fields. 100 raw buffalo milk samples were collected, with 50 samples from each source. The results showed that raw buffalo milk samples from breeders' fields had significantly higher (p < 0.05) fat, solid non-fat, protein, lactose, total solids, ash, and milk density than those from local markets. In contrast, raw buffalo milk samples from local markets had significantly (p < 0.05) higher water content (moisture) than those from breeders' fields. The mean values of fat, solid non-fat, protein, lactose, total solids, water, ash, and density in samples from breeders' fields and local markets were as follows: (31.33±0.590, 0.62±0.0142, 85.98±0.312, 14.01±0.312, 4.97±0.122, 3.28±0.073, 8.89±0.204, 5.25±0.150) ((24.42±0.745, 0.49±0.016, 90.22±0.256, 9.76±0.251, 3.92±0.125, 2.59±0.083, 6.99±0.225, 2.77±0.130), respectively. The study results indicated that some vendors in the local markets of Shatrah City (street vendors and dairy shops) adulterated raw buffalo milk to increase their profit margins by adding water, partially removing fat, or using other readily available adulteration methods.
... 27.65, 28.05 and 28.65 respectively; specific gravity is 1.03, 1.02, 1.28 and 1.02 respectively; TS is 13. 73,14.04,18.53,13.55 and 11.97 respectively;SNF is 9.17,8.79,9.71,8.92 and 7.56 percent respectively; milk protein is 5.23, 3.87, 6.57, 2.38 and 3.0 respectively (Cady et al 1981, Kanwal et al 2004, Yoganandi et al 2014. The milk composition varies according to the genetic as well as environmental factors. ...
... with corresponding specific gravity of 1.12±56, 1.03±.00 and 1.03±.00 for pure bred Sahiwal, crossbred Sahiwal and local Qadirabad cows respectively. Specific gravity of milk is rarely less than 1.03 (at 60 0 C) (Kanwal et al 2004). Previous study by Prajapati et al (2017) endorse the findings of current study for specific gravity that is reported to be 1.03 for cow whereas, it is different for other species including buffalo, goat and sheep. ...
... Previous study by Prajapati et al (2017) endorse the findings of current study for specific gravity that is reported to be 1.03 for cow whereas, it is different for other species including buffalo, goat and sheep. There are studies with contradictory findings on LR as compared to current study (Kanwal et al 2004) The finding is endorsed for all breeds by Kanwal et al (2004) whereas otherwise for buffalo. Huber and Boman (1966) claimed strong nutritional correlation of milk SNF with intake of dietary energy and good fiber sources. ...
The current study was carried out during the reign of July 2022 to June 2023 involving 1682 collected milk samples to evaluate the effect of species on milk composition including fat, protein, solid not fat (SNF) and total solids (TS) from indigenous livestock species of Punjab, Pakistan kept for milk purpose under local conditions including cow, sheep, goat and camel. The study was carried out a Livestock Production Research Institute, Bahadurnagar, Okara. The objective of current study was to investigate the effect of species on composition of milk for. For this purpose the milk samples were collected from different species and breeds within including pure Sahiwal cow, cross bred Sahiwal cow with Friesian, local non-descript cow, Lohi sheep, goat and camels maintained at different livestock experiment stations under Livestock and Dairy development department Punjab, Pakistan. Results showed lacto meter reading (LR) was highest in Lohi sheep 30.02 followed by camel 29.59, buffalo 30.15 and then cow breeds. Milk fat was highest in Lohi sheep 7.17 percent followed by camel 5.63 percent, buffalo 6.76 percent and goat 4.73 percent. Milk fat content of purebred Sahiwal, cross bred Sahiwal and local Qadirabad cow is 4.77, 4.52 and 5.19 percent respectively. Solid not fat (SNF) content was highest in Lohi sheep 8.98 percent followed by Buffalo 8.84 and camel 8.51 percent. SNF content for goat is 7.55 and for purebred Sahiwal, cross bred Sahiwal and local Qadirabad cow is 7.50, 7.28 and 7.79 respectively. Total solids (TS) was found to be highest in Lohi sheep 16.12 followed by buffalo 15.83 and then camel 13.97 and cow. The milk protein content was found to be highest for goat 4.82 percent followed by sheep 4.75, camel 3.95 and then by cow and buffalo.
... In addition to its nutrient richness, mithun milk contains lactose, a type of sugar providing energy, akin to other mammalian milk varieties. However, its lactose concentration may exhibit slight variations compared to milk from other bovine species [6,[8][9][10]. Detailed variations in milk composition, encompassing total solid, fat, total protein, solid-not-fat (SNF), lactose, and ash contents across different species, are presented in Table 1. ...
Since antiquity, milk has been considered an important source of food. Milk is a biological fluid obtained from the healthy mammary glands of dairy animals. It is rich in several macronutrients and micronutrients essential for maintaining good health. Mithun (Bos frontalis), a rare semi-domesticated bovine species, is found in mountainous regions, mainly in the Northeastern Hills of India, Bhutan, China, Bangladesh, and Myanmar. It holds significant promise as a nutrient-rich food source with potential health benefits. The total population of mithun in India was estimated as 0.29 million in 2012. Compared to conventional bovine milk, mithun milk exhibits higher levels of protein, fat, solids-not-fat (SNF), calcium, and essential nutrients like calcium, phosphorus, and vitamins A, D, and E, making it a valuable source of nutrients for bone health, tissue repair, and immune function. Mithun milk also contains bioactive compounds like lactoferrin and conjugated linoleic acid (CLA), which confer antimicrobial, anti-inflammatory, and antioxidant properties. These compounds further enhance the health-promoting potential of mithun milk. Although milk of mithun has a lower yield, raising awareness and promoting its consumption could yield significant benefits for public health and rural economies. This review examines mithun milk's chemical composition, nutritional value, and health benefits, emphasizing its significance for rural communities and consumers seeking nutrient-rich foods.
... The density values obtained were compatible with the values (1.026-1.029) obtained in a previous study [49]. ...
Goat’s milk in its natural form has high food value. It benefit humans by providing nutrients like calcium, proteins, fats, carbohydrates, vitamins and minerals. Trend research on publications of goat’s milk were studied. The objectives of this study are to analyze trends related to goat’s milk in existing research publications and to show the most suitable scope of research for future research purposes. This study uses bibliometrics analysis to examine the results of past publications on goat’s milk related research. According to research articles, researchers found that majority of the previous research on goat’s milk dominated article journals by 94%. Most of the topics studied in the research related to goat’s milk basically revolves around the biotechnology field. Research on the method of analysis conducted in the previous studies found that most studies on goat’s milk is scientific analysis. In the science area, the studies are divided into seven areas. The areas are biotechnology, agriculture, nutrition, biochemistry, systems biology, microbiology and biomedical. In Islamic areas, the field of study that focuses on the analysis of Islamic view is Islamic studies. It is found that research publications in goat’s milk is more active in scientific analysis compared to Islamic analysis. Therefore, the efforts of studies or research in both scientific and Islamic analysis needed to be balanced. Analysis of goat’s milk within the Islamic context needs to be more productive to the development of Islamic studies. Advanced new studies of goat’s milk are expected to produce benefit to Muslims and society as a whole.
Background
Ruminant milk is a very complex table food and naturally encrypted with different components possessing various health-promoting characteristics.
Aim
In the present study, we focused on breed-wise compositional difference in milk including various components and release of fatty acids and peptides during digestion.
Methods
First, milk samples were analysed using lactoscan LW milk analyser, MALDI-TOF and gas chromatography. In addition, in vitro simulated gastrointestinal digestion of milk was performed to determine the fatty acid and peptide concentration.
Results
Percentage fat was significantly less in Karan Fries (KF) and Holstein Friesian (HF) milk compared to Sahiwal (SW), Tharparkar (TP), Gir (GIR) and Karan Swiss (KS). The mean conductivity displayed the healthy status in SW, TP, GIR, KF and HF milk. The protein was significantly higher in KF milk compared to SW, TP, GIR and HF milk. KS milk possessed the highest number of peptides followed by HF, SW, TP, GIR and KF milk. The fatty acid compositional difference was primarily observed in saturated fatty acids including the C4:0, C21:0 and also w6 linoleic acid. On the basis of peptide number of MALDI-TOF, milk from SW and KS was selected for digestion in in vitro to check the availability of fatty acids and peptides in the intestine. There was more release of fatty acids in SW milk and more peptide from KS milk in intestinal conditions. Therefore, the difference in composition exists based on protein and fat components in indigenous and crossbred cows’ milk.
Conclusions
The breed-wise difference in composition of milk is important to study as it not only reflected the nutritional value and various biological activities, but also emphasis on specific proteomic and lipidomic of milk that eventually can be used as criteria for selection of milk.
Milk is considered as a complete food as it is rich in proteins, fats, minerals, and vitamins that are essential for human nutrition. Camel milk, a dietary staple in hot and arid regions for millennia, has recently gained attention for its nutritional richness and therapeutic properties. With a global camel population of 35 million, countries in East and Central Africa harbor the largest populations, with Ethiopia ranking second in production after Somalia. Beyond its significance in pastoralist communities, camel milk exhibits diverse health benefits, including anti-aging, anti-inflammatory, and immunomodulatory effects. Its unique chemical composition, including high levels of vitamin C, essential minerals, and protective proteins like lactoferrin, lactoperoxidase, immunoglobulins, and lysozyme, makes it a potential alternative to bovine milk. Camel milk lacks β-lactoglobulin, which causes allergic to cow milk proteins. Notably, camel milk's role in managing conditions such as diabetes, allergies, autism, cancer, tuberculosis, hepatitis, and arthritis. Moreover, its hypoallergenic nature and antimicrobial properties make it a promising functional food. Insulin-like proteins, which imitate insulin's role in controlling blood sugar levels and hence improve glucose uptake, contribute to its efficacy. Camel milk has cosmetic effects due to the presence of α-hydroxy acids, which help to plump the skin and smooth fine lines. Despite its importance, camel milk remains underappreciated, necessitating further research and awareness efforts to unlock its full therapeutic potential and promote its consumption. This paper aims to shed light on the diverse health benefits of camel milk.
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