Comparison of Cow, Buffalo, Sheep, and Goat’s Milk Composition with

Cow’s Milk as Standard

Name:
M. Bilal Tariq
Reg. No:
19-ARID-4699
Section:
T Morning
Submitted to:
Dr. Asma
Subject:
Dairy Technology (FT-504)
Date:
12-05-2022
Institute of food and nutritional sciences

PIR MEHR ALI SHAH

ARID AGRICULTURE UNIVERSITY RAWALPINDI
PAKISTAN

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 Comparison of Cow, Buffalo, Sheep, and Goat’s Milk Composition with
Cow’s Milk as Standard

Abstract:

In this paper we study, a comparison of cow, buffalo, sheep, and goat’s milk composition with
cow’s milk as standard.

Milk composition varies from specie to specie, for example, buffalo milk contains 58% and 40%
more calcium and protein while 43% less cholesterol as compared to cow milk. Another hand,
cow milk is considered as a good source of essential amino acids that are very close to the amino
acid requirement of the human body. Goat milk has more digestibility as compared to other milk.

Whereas camel milk has the same composition as cow milk with few distinctions like a lower in
lactose and higher in minerals, e.g., iron, potassium, magnesium, sodium, zinc, and copper.
Sheep milk is considered more supportive and beneficial to the human digestive system.

Introduction:

Milk is considered as complete human food and it is considered as the first food for the newly
born offspring. There are different studies throughout the world and thousands of references
available, especially with regard to milk consumed by humans. However, the literature data
mainly concern buffalo, sheep, and goat’s milk compared with cow’s milk.

Goat milk has a wide variety of health benefits such as better digestibility, more alkalinity, less
αs1 casein than cow’s milk and is, therefore, less allergenic. Goat milk also has antioxidant,
antimicrobial, and medicinal properties.

The nutritional value of milk is closely related to its composition, which is highly affected by
factors such as breed, feed, stage of lactation, and season. Particularly during lactation, there are
significant changes in the amount and composition of goat milk. Various symptoms are reduced
due to protein allergy, and the inability to digest lactose by making goat’s milk.

Sheep milk is considered more supportive to human digestive system. Due to the high protein
content, including casein, and the amount of lipids, buffalo milk is a good raw material for

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processing, especially for cheese. Its 4% casein concentration is almost half those of cow milk
(2.46 to 2.80%)

Compositional Comparison of Different Milks:

Conclusions:

It can be concluded from the study that goat milk has lower TS, fat, lactose, protein content, TN
as well as NPN but higher ash and NCN content compared to cow milk and buffalo milk. Goat
milk has lower calcium, and phosphorous compared to buffalo milk while it has higher calcium,
and phosphorous compared to cow milk, and it has higher magnesium, and chloride content
compared to cow milk and buffalo milk. This comparative milk study could be helpful for better
understanding of milk protein properties and functionality.

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