农业科学与食品研究杂志
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Physicochemical and Nutritional Characteristics of Milk Collected from Camels, Cows and Goats in Korahay Zone, Somali Region, Ethiopia: A Comparative Study

Aklilu Melese, Gidena G/Egzabher, Mulusew Birara, 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 (13.665 ± 0.045, ash (0.97 ± 0.003%), proteins (4.14 ± 0.01%) and fats (6.415 ± 0.005%). The Freezing points for each species were almost in agreement with each other. The highest solid non-fat content was for camel milk (10.08 ± 0.06). The cow milk had the highest lactose content (4.78 ± 0.00%). The nutritive result revealed that camel milk had high levels of K (7.274 ± 0.266 mg/L), and the Mn concentration were Below Detection Limit (BDL). The goat milk had the highest level of Na (8.625 ± 0.044) and lowest level of Cd (0.029 ± 0.006 mg/L). In this study the concentration of all studied nutrients in milk samples were not in agreement with World Health Organization (WHO) limit. This study also compared the analyzed nutrients with other countries result reported in literatures.