Effet de l’espèce sur les qualités physico chimique et protéique de lait: Etude comparatif entre le lait de vache, chèvre et lait de chamelle

Abstract

This study aims to evaluate the influence of animal species on the physico-chemical characteristics of milk. Three types of milk were compared: cow, goat, and camel. The analyses focused on pH, acidity, density, lipids, and proteins. The highest pH was observed in cow’s milk (6.72), and the lowest in camel’s milk (6.45). Acidity followed a similar trend, with the highest value in cow’s milk (18.33 °D) and the lowest in camel’s milk (15.33 °D). The highest density was recorded in goat’s milk (1.034), and the lowest in camel’s milk (1.025). Regarding lipids, goat’s milk had the highest content (37.33 g/100 g), followed by cow and camel milk. In terms of proteins, goat’s milk also showed the highest concentration (4.30 g/100 g). These variations demonstrate the impact of animal species on milk quality. The study provides valuable data for enhancing local milk production and guiding innovation in the dairy industry.