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.
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.
Buffalo, Camel, Blended Milk, Physico-chemical
