Comparative Physicochemical Analysis of Goat and Sheep Milk Using Ultrasonic Milk Analyser: A Breed-Specific Evaluation
Himani Sharma
*
Department of Zoology, Om Sterling Global University, Hisar, Haryana, India.
*Author to whom correspondence should be addressed.
Abstract
Goat and sheep milk are recognised for their higher content of short- and medium-chain fatty acids, smaller fat globules, and richer protein fractions, making them valuable alternatives in human nutrition and specialised dairy processing. Milk is universally acknowledged as a nutritionally complete food, providing essential macronutrients and micronutrients necessary for human growth and development. The present study aimed to assess and compare the physicochemical properties of goat and sheep milk using an ultrasonic milk analyser, with a focus on identifying nutritional differences relevant for dairy processing and consumer health. Milk samples were collected from four goat breeds—Barbari, Beetal, Jamunapari, and crossbred varieties—as well as from Corriedale × Sonadi crossbred sheep. For each breed, 15 milk samples were collected twice daily (morning and evening), and analysed for fat, solid-not-fat (SNF), total solids, protein, lactose, density, titratable acidity, pH, specific gravity, and freezing point.
Results indicated a significantly higher concentration of all major nutritional parameters in sheep milk compared to goat milk. Sheep milk exhibited the highest fat content (6.83% morning; 6.82% evening), SNF (9.64%), total solids (16.46%), protein (5.39%), and lactose (4.83%), compared to the goat breeds, which showed relatively lower and breed-dependent values. Among goats, Jamunapari milk recorded the highest fat (3.94%) and protein (3.79%) content. Density and freezing point were also higher in sheep milk (1.033 g/cm³; –0.585°C) than in goat milk (1.028–1.029 g/cm³; –0.562 to –0.569°C). pH and titratable acidity were within acceptable dairy standards, with sheep milk showing slightly higher pH (6.71) and acidity (0.173%).
The findings underscore the superior nutritive value of sheep milk, especially in terms of fat and protein, making it highly suitable for specialised dairy products like cheese and yoghurt. Goat milk, particularly from the Jamunapari breed, remains a valuable option for consumers seeking digestible and moderately rich milk. The study contributes to the optimisation of milk utilisation strategies for small ruminants and supports the promotion of goat and sheep milk in the functional food and nutraceutical sectors. Overall, the study emphasises the importance of breed selection in dairy livestock management and offers valuable insights for dairy farmers, nutritionists, food technologists, and the functional dairy product industry.
Keywords: Physicochemical analysis, milk, nutritional parameters, dairy farmers