Milk composition is an imperative aspect which influences the quality of dairy products. The objective of study was to compare the chemical composition, nitrogen fractions and amino acids profile of milk from buffalo, cow, sheep, goat, and camel. Sheep milk was found to be highest in fat (6.82%±0.04%), solid-not-fat (11.24%±0.02%), total solids (18.05%±0.05%), protein (5.15%±0.06%) and casein (3.87%±0.04%) contents followed by buffalo milk. Maximum whey proteins were observed in camel milk (0.80%±0.03%), buffalo (0.68%±0.02%) and sheep (0.66%±0.02%) milk. The non-protein-nitrogen contents varied from 0.33% to 0.62% among different milk species. The highest r-values were recorded for correlations between crude protein and casein in buffalo (r = 0.82), cow (r = 0.88), sheep (r = 0.86) and goat milk (r = 0.98). The caseins and whey proteins were also positively correlated with true proteins in all milk species. A favorable balance of branched-chain amino acids; leucine, isoleucine, and valine were found both in casein and whey proteins. Leucine content was highest in cow (108±2.3 mg/g), camel (96±2.2 mg/g) and buffalo (90±2.4 mg/g) milk caseins. Maximum concentrations of isoleucine, phenylalanine, and histidine were noticed in goat milk caseins. Glutamic acid and proline were dominant among non-essential amino acids. Conclusively, current exploration is important for milk processors to design nutritious and consistent quality end products.

Objective: Pakistan is among the nations that have a high intake of trans fatty acids (TFAs). TFAs are considered one of the major dietary risk factors of noncommunicable diseases (NCDs). Efforts are underway in the country to eliminate industrially-produced TFAs from the food supply in keeping with the priority targets of the World Health Organization (WHO) for 2019–2023. We reviewed the TFA content reported in industrially produced foods and discuss the regulatory landscape for TFAs, to facilitate the required policy changes in Pakistan and ultimately eliminate the TFA burden from industrial food products. Design and method: The study components included review of published research and product labels as well as review of prevailing food regulations for TFA-related information. A set of recommendations was also prepared to eliminate TFAs from Pakistan after national consultation workshops conducted in 2019. Results: Vanaspati ghee (partially hydrogenated oil), bakery shortening, hard margarines, and fat spreads were identified as the major sources of TFAs. Food products with partially hydrogenated vegetable oils or bakery margarine in their ingredients also contained high level of TFAs. Repeated use of oil for deep frying of potato and cereal products also caused an increase in TFA content. Federal and provincial food authorities have recently established the limits for TFAs in a few products; however, regulations do not include mandatory food labeling. Conclusions: A comprehensive national strategy for TFA elimination, based on knowledge of TFA prevalence associated regulatory control is suggested in this study. We recommend to: (1) promote actions towards replacement of traditional vanaspati ghee/bakery fats with healthier alternatives; (2) review national and provincial food standards to support development and implementation of legislative actions and their compliance; (3) amend food labeling laws so that clear information will be provided to inform consumers’ healthy food choices.

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