Comparative Analysis of Nutritional, Physicochemical, Antioxidant, and Microbial Properties of Cattle, Sheep and Goat Milk
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Abstract
This study examined the nutritional, physicochemical, antioxidant, and microbiological characteristics of milk from cattle, sheep, and goats at the Federal University Wukari Teaching and Research Farm in Taraba State, Nigeria. Five healthy animals of each species were used to obtain milk samples. Significant variations in the nutritional composition were found in the study; the highest total protein level (6.02%) was found in sheep milk, which was followed by goat milk (4.38%) and cattle milk (3.54%). Goat milk had the greatest levels of both fat (4.78%) and lactose (4.88%). Cattle milk had the highest solid non-fat (SNF) percentage (8.354%) and total solid content (17.194%), according to the physicochemical examination. Cattle and goat milk had higher pH values (6.79 and 6.50, respectively) than sheep milk (5.52). Sheep milk had a slightly higher refractive index (1.355) than goat and cattle milk. According to antioxidant characteristics, goat milk had the highest superoxide dismutase activity (4.158 IU/L), while cattle milk had the highest amounts of glutathione peroxidase (270.84 IU/L) and catalase (0.846 IU/L). Goat milk exhibits a distinct advantage in superoxide dismutase activity. Furthermore, total coliforms were most common in cattle milk (37.93 x 10² CFU/100 ml), but E. coli levels were greatest in sheep milk (1.40 CFU/100 ml). To sum up, every variety of milk has distinct microbiological, antioxidant, and nutritional characteristics. These results illustrate the unique benefits of each milk type depending on desired nutritional, safety, and functional qualities, offering insightful information to dairy producers, consumers, and health experts.
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