Diversity in Physio-Chemical Attributes of Milk from Various Cow Breeds in Haryana

Abstract

This research paper presents a comparative analysis of the physio-chemical properties of milk from four different breeds of cows in Haryana, namely Sahiwal, Tharparkar, Red Sindhi, and Cross-breed. The study aimed to evaluate various parameters including fat content, solid not fat (SNF), total solids, protein content, density, lactose content, titratable acidity, freezing point, pH, and specific gravity. A total of 80 cows, 20 from each breed were selected for the study, and milk samples were collected twice a day, in the morning and evening. The analysis revealed significant differences among the four cow breeds in terms of their milk composition. The Sahiwal breed exhibited the highest fat content (4.71), while the Red Sindhi had the lowest (3.97). Similarly, variations were observed in SNF, total solids, proteins, density, lactose, titratable acidity, freezing point, pH, and specific gravity across the different breeds. The findings of this research contribute to a better understanding of the physio-chemical characteristics of milk from different cow breeds in Haryana. These results can assist in breed selection for improved milk production, processing, and product development. Furthermore, the data obtained can serve as a valuable resource for dairy industry stakeholders, regulatory bodies, and researchers in the field of dairy science and technology. Future studies could explore the relationship between physio-chemical properties and milk yield, as well as investigating the impact of these variations on the processing and quality of dairy products. Additionally, exploring the influence of environmental factors and management practices on milk composition could further enhance our understanding of the subject.