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| Article Name : | | | “Biochemical and comparative Study of Goat and Cow Milk from Latur Region” | | Author Name : | | | U. A. Gaikwad , R. K. Kamble , V. S. Shembekar | | Publisher : | | | Ashok Yakkaldevi | | Article Series No. : | | | GRT-2589 | | Article URL : | |  | Author Profile View PDF In browser | | Abstract : | | | All the parameters were done for fresh, boiled, preserved & boiled preserved milk of goat. Milking was carried early in the morning between 6.00 to 7.00 am. PH of Goat milk is less than 7 .So pH of goat and cow milk is slightly acidic. The fat content in goat milk ranged from 2.3 to 6.4 mg%. And the fat content in cow milk ranged from 3.0 to 5.4 mg%. As compared to cow milk fat content in goat milk is slightly higher than cow milk. That results also observed (“Simsek O” et.,al 2000)The protein content in goat milk ranged from 3.2to 3.9mg%. And in cow milk ranged from 2.9to 32.3 mg%. Protein content also slightly greater than cow milk. Density in goat milk ranged from 28.38 to 38.57-g/l. & in cow milk ranged from 28.30to 29.95 g/l. highest density was observed in boil milk of goat. Sodium content in goat milk ranged 417.9. To 570.6 ppm & in cow milk ranged from 497.5 to 585.0ppm. Sodium content in cow & goat milk same. Potassium content in goat milk ranged from 942.1 to 1192.9ppm & in cow milk ranged from 1030.2 to 1194.8ppm. That results also observed (“Barnes R. B et,,al 1945) | | Keywords : | | |
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