Comparative Study of Constituents of Fresh Raw Milk of Buffalo, Cow and Equus asinus (Donkey)

Abstract

The study investigates the qualitative differences in the spectrum of milk of three mammalian species buffalo, cow and Equus asinus (donkey) in the mid-infrared region corresponding to the amide I, amide II and amide III bands of casein micelles that form about 80 % of the protein in bovine milk. The absorptions of other principal constituents; fat content due to carbonyl stretching and lactose with characteristic C-OH band for all three species have been studied and compared with available quantification data. In addition, milk proteins also play an important role in dairy and food products.