Aim:The study was undertaken to find out the gross composition, nitrogen distribution, and selected mineral content in Surti goat milk, and its comparison was made between cow and buffalo milk.Materials and Methods:Goat milk samples of Surti breed and buffalo milk samples were collected during the period from July to January 2014 at Reproductive Biology Research Unit, Anand Agricultural University (AAU), Anand. Cow milk samples of Kankrej breed were collected from Livestock Research Station, AAU, Anand. Samples were analyzed for gross composition such as total solids (TS), fat, solid not fat (SNF), protein, lactose, and ash. Samples were also analyzed for nitrogen distribution such as total nitrogen (TN), non-casein nitrogen (NCN), non-protein nitrogen (NPN), and selected minerals content such as calcium, magnesium, phosphorous, and chloride. Total five replications were carried out.Results:Goat milk had the lowest TS, fat, protein, and lactose content among all three types of milk studied in the present investigation. On the other hand, the highest TS, fat, protein, and lactose content were found in buffalo milk. Buffalo milk had the highest SNF, calcium, magnesium, and phosphorous content, which was followed by goat milk and lowest in cow milk. The SNF, protein, TN, and calcium content of goat milk were statistically non-significant (p<0.05) with cow milk. The lactose content of goat milk was significantly lower (p>0.05) than that of the cow milk as well as buffalo milk. The goat milk had the highest ash and NCN content, which were followed by buffalo milk and lowest in cow milk. However, the differences in ash, NPN, and phosphorous content of three types of milk studied, viz., goat milk, cow milk, and buffalo milk were found statistically non-significant (p<0.05). The NCN content of buffalo milk was statistically non-significant (p<0.05) with cow milk as well as goat milk. The NCN and magnesium content of goat milk were significantly higher (p>0.05) than that of the cow milk. The magnesium content of goat milk was statistically non-significant (p<0.05) with buffalo milk. The chloride content of goat milk was significantly higher (p>0.05) than that of the buffalo milk as well as cow milk.Conclusion:It can be concluded from the study that the 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. The goat milk has lower calcium, phosphorous compared to buffalo milk while it has higher calcium, phosphorous compared to cow milk, and it has higher magnesium, chloride content compared to cow milk and buffalo milk.

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The comparison was made between various physico-chemical properties of camel milk with cow and buffalo milk. The mean acidity in camel milk was 0.144% lactic acid. Similarly, in cow milk and buffalo milk, it was 0.136% and 0.133% lactic acid, respectively. The mean specific gravity of camel milk was 1.029. Similarly, in cow and buffalo milk, the mean specific gravity was 1.029 and 1.033, respectively. The specific gravity of camel milk was significantly lower than that of the buffalo milk. The viscosity of camel milk was significantly higher than that of the cow milk but lower than buffalo milk. The mean surface tension of camel milk was 58.39 dyne/cm. Similarly, in cow and buffalo milk, the mean specific gravity was 51.77 dyne/cm and 50.78, dyne/cm, respectively. The mean refractive index of camel, cow and buffalo milk was value 1.3423, 1.3459 and 1.3464, respectively. The freezing point of camel milk was-0.518°C which was higher than the cow and buffalo milk. The electrical conductivity of camel milk was significantly higher than the cow as well as buffalo milk.

Aim:The study was undertaken to find out the physicochemical characteristics, selected processing-related parameters and activity of selected enzymes in Surti goat milk.Materials and Methods:Milk samples from Surti goats and buffalo milk samples were collected during the period from July 2013 to January 2014 at Reproductive Biology Research Unit, Anand Agricultural University (AAU), Anand. Milk samples from Kankrej cows were collected from Livestock Research Station, AAU, Anand. Samples were analyzed for physicochemical characteristics such as acidity, viscosity, surface tension, specific gravity, refractive index, freezing point, and electrical conductivity. Samples were also analyzed for selected processing-related parameters such as heat coagulation time (HCT), rennet coagulation time (RCT), rate of acid production by starter culture, alcohol stability, and activity of selected enzymes such as alkaline phosphatase activity, catalase activity, proteolytic activity, and lipase activity.Results:Goat milk had the highest acidity, viscosity and surface tension, followed by cow milk and buffalo milk. However, the differences in acidity, specific gravity, surface tension, refractive index, electrical conductivity, HCT and lipase activity of three types of milk studied, viz., goat, cow, and buffalo milk were found statistically non-significant (p<0.05). The buffalo milk had the highest specific gravity, followed by those found in cow and goat milk. The viscosity, freezing point and RCT of goat milk was significantly lower (p>0.05) than that of the buffalo milk. However, the difference in viscosity, freezing point and RCT of goat milk and that of the cow milk was statistically non-significant. The cow milk had the highest refractive index, followed by goat and buffalo milk. The cow milk had the highest proteolytic activity and heat coagulation time (HCT), followed by those found in buffalo and goat milk. The goat milk had the lowest freezing point, lipase activity, and RCT, followed by those found in cow and buffalo milk. The goat milk had the highest electrical conductivity, followed by those found in buffalo and cow milk. The collected goat, cow and buffalo milk samples showed negative stability at 68% (v/v) alcohol concentration. Goat milk showed positive alcohol test at 75% (v/v) alcohol concentration. Acidity was found to increase proportionally with time. After 14 h, it was found that goat milk became thicker, but the curd had a very low consistency. Cow milk had the highest alkaline phosphatase activity and catalase activity followed by those found in goat milk and lowest alkaline phosphatase activity and catalase activity was found in buffalo milk. The alkaline phosphatase activity and proteolytic activity of goat milk was significantly lower (p>0.05) than that of the cow milk. However, the difference in alkaline phosphatase activity and proteolytic activity of goat milk and that of the buffalo milk was statistically non-significant. Alkaline phosphatase activity of buffalo milk was significantly lower (p>0.05)...