Abstract
Milk composition is an imperative aspect which influences the quality of dairy products. The objective of study was to compare the chemical composition, nitrogen fractions and amino acids profile of milk from buffalo, cow, sheep, goat, and camel. Sheep milk was found to be highest in fat (6.82%±0.04%), solid-not-fat (11.24%±0.02%), total solids (18.05%±0.05%), protein (5.15%±0.06%) and casein (3.87%±0.04%) contents followed by buffalo milk. Maximum whey proteins were observed in camel milk (0.80%±0.03%), buffalo (0.68%±0.02%) and sheep (0.66%±0.02%) milk. The non-protein-nitrogen contents varied from 0.33% to 0.62% among different milk species. The highest r-values were recorded for correlations between crude protein and casein in buffalo (r = 0.82), cow (r = 0.88), sheep (r = 0.86) and goat milk (r = 0.98). The caseins and whey proteins were also positively correlated with true proteins in all milk species. A favorable balance of branched-chain amino acids; leucine, isoleucine, and valine were found both in casein and whey proteins. Leucine content was highest in cow (108±2.3 mg/g), camel (96±2.2 mg/g) and buffalo (90±2.4 mg/g) milk caseins. Maximum concentrations of isoleucine, phenylalanine, and histidine were noticed in goat milk caseins. Glutamic acid and proline were dominant among non-essential amino acids. Conclusively, current exploration is important for milk processors to design nutritious and consistent quality end products.
Highlights
Consumers pay great attention to food and its composition due to a pivotal relationship between diet and human health
The chemical composition of milk samples indicated Nitrogenous fractions that fat was the most inconsistent component whereas the Protein is an important constituent of milk which ash contents showed minimum variations among different contains about 95% of the total nitrogen present
It was observed that sheep milk has current exploration, protein fractions like crude protein (CP), true protein (TP), caseins maximum fat (6.82%±0.04%), SNF (11.24%±0.02%), Total solids (TS) and whey proteins, NCN and NPN contents showed
Summary
Consumers pay great attention to food and its composition due to a pivotal relationship between diet and human health. Proteins are most important constituents of human diet contributing significant nutritional, biological and functional properties. The amino acids profile of caseins and whey proteins occupy a unique position in human nutrition. These proteins are ranked as quality proteins with highest biological value, good digestibility (97% to 98%), rapid absorption and utilization in the body. Special nutritional characteristics have been claimed for various types of non-bovine milk and milk products (Al Haj and Al Kanhal, 2010). Protein (nitrogen) fractions were calculated as: valorization of non-bovine milk and milk products requires intensive research, in the area of proteins, TP = CP–NPN, peptides and amino acids. Characterization and amino acid profile of casein and whey proteins with special reference to local milk species found. Amino acid profiling Separation of casein and whey proteins: For the separation of caseins and whey proteins, milk samples were
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