Fat Contents in Milk of Buffalo and Caw from Local Diary Fields at Basrah Province / Southern Iraq
Keywords:
Milk, Buffalo. Caw, Iraqi Marshland, Lacto PlusAbstract
In this study the chemical compositions, fat, proteins, lactose, solid not fat, TSS, Salts, and moisture as well as physical properties, density and freezing point were determined in milk samples of cow's and buffalo's from Iraqi marshlands. Samples of milk were collected randomly from local diary markets. Analysis of samples were conducted by adopting the Lacto Plus milk analyzer in food industrial lab /College of Agriculture/ Basrah University. Average values recorded were higher in the milk of buffalo compared with cow's, but values for both cow's and buffalo's were lower than reported values worldwide.
On boiling, milk is losing its fat and could be skimmed therefore they are suitable for making cream and cheese.
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