Comparative analysis of physico-chemical properties of buffalo, camel and blended (buffalo 70%: Camel 30%) milk Choudhary Vimala1,*, Bais Basant2, Kumar Yogesh3, Goklaney Deepika4, Saran Devendra5, Kanwar Phool1, Tanwar Anita, Kumar Anuj1 1Department of Livestock Products Technology, College of Veterinary and Animal Science, Bikaner (RAJUVAS Bikaner) Rajasthan 2Department of Livestock Production and Management, College of Veterinary and Animal Science, Bikaner (RAJUVAS Bikaner) Rajasthan 3ICAR-National Research Centre on Camel, Bikaner, Rajasthan 4Department of Veterinary Public Health & Epidemiology, College of Veterinary and Animal Science, Bikaner (RAJUVAS Bikaner) Rajasthan 5Department of Veterinary Anatomy, College of Veterinary and Animal Science, Bikaner (RAJUVAS Bikaner) Rajasthan *Send reprint request to Vimala Choudhary email: dvimala1n@gmail.com
Online published on 16 April, 2024. Abstract The present study was conducted on comparative analysis of physico-chemical properties of buffalo, camel and blended milk. The buffalo milk is white in colour with and thick consistency, however, the camel milk is opaque white with salty in flavour. The fat (6.03±0.143%), SNF (9.44±0.016), total solids (15.4±0.156), lactose (5.00±0.091) and protein (3.65±0.050%) of milk was significantly higher in buffalo as compared with camel milk. However, water content (88.40±0.143) and freezing point (-0.519±0.002°C) was significantly higher in camel milk as compared with buffalo milk. The pH of camel milk (6.52±0.006) was more acidic as compared with buffalo milk (6.73±0.012). The physico-chemical properties of blended milk were observed. Top Keywords Buffalo, Camel, Blended Milk, Physico-chemical. Top |