Biochemical and comparative Study of Goat and Cow Milk from Latur Region

Abstract

All the parameters were done for fresh, boiled, preserved & boiled preserved milk of goat. Milking was carried early in the morning between 6.00 to 7.00 am. PH of Goat milk is less than 7 .So pH of goat and cow milk is slightly acidic. The fat content in goat milk ranged from 2.3 to 6.4 mg%. And the fat content in cow milk ranged from 3.0 to 5.4 mg%. As compared to cow milk fat content in goat milk is slightly higher than cow milk. That results also observed (Simsek O et.,al 2000)The protein content in goat milk ranged from 3.2to 3.9mg%. And in cow milk ranged from 2.9to 32.3 mg%. Protein content also slightly greater than cow milk. Density in goat milk ranged from 28.38 to 38.57-g/l. & in cow milk ranged from 28.30to 29.95 g/l. highest density was observed in boil milk of goat. Sodium content in goat milk ranged 417.9. To 570.6 ppm & in cow milk ranged from 497.5 to 585.0ppm. Sodium content in cow & goat milk same. Potassium content in goat milk ranged from 942.1 to 1192.9ppm & in cow milk ranged from 1030.2 to 1194.8ppm. That results also observed (Barnes R. B et,,al 1945)