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International Journal of Dairy Science
  Year: 2017 | Volume: 12 | Issue: 2 | Page No.: 130-136
DOI: 10.3923/ijds.2017.130.136
Evaluation of Different Types of Egyptian Milk from Biochemical Aspects
Hayam M. Abbas, Afaf O. Ali, Jihan M. Kassem and Wafaa M. Zaky

Abstract:
Objective: This study aims to evaluate the variation in different kinds of Egyptian milk from the chemical point of view. Materials and Methods: Twenty five individual samples of different types of milk (buffalo, cow, goat, sheep and camel) were collected from lactating animals in different Egyptian districts in winter season. Samples of each type (species) were mixed to serve five bulk samples to be analyzed for their chemical composition (total solids, protein, fat, ash, lactose, galactose, amino acids, fatty acids and minerals). Results: Data evidenced that sheep milk had the highest protein and fat values. Analysis of mineral contents showed that goat milk had the highest content of sodium and the lowest contents of Ca, P, K and Zn. While, sheep milk have the highest contents of Ca and P. However, buffalo milk contains the highest values of Mg, Zn and Mn versus the lowest value of Na. Camel milk characterized by the highest content of K. On other hand, cow milk was rich in saturated fatty acids, while sheep milk was rich in poly-unsaturated fatty acids. Goat milk samples revealed the highest values of all essential amino acids except tyrosine, which was high in sheep milk samples. Lactose content was the highest in cow followed by goat milk while buffalo milk contained the lowest amount. On the other side, camel milk had the highest value of galactose rather than all other types. Conclusion: It is concluded that milk of different species of Egyptian ruminants have great variations in biochemical constituents and this is reflected on their different nutritional and health benefits.
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How to cite this article:

Hayam M. Abbas, Afaf O. Ali, Jihan M. Kassem and Wafaa M. Zaky, 2017. Evaluation of Different Types of Egyptian Milk from Biochemical Aspects. International Journal of Dairy Science, 12: 130-136.

DOI: 10.3923/ijds.2017.130.136

URL: https://scialert.net/abstract/?doi=ijds.2017.130.136

 
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