Studies on physico-chemical characteristics of buffalo milk, camel milk and their blended milk

Abstract

The present study was undertaken to evaluate the physico-chemical properties of buffalo milk, camel milk, and their blend in the ratio of 70:30. The pH of buffalo milk (6.714±0.009) was found to be higher than that of camel milk (6.558±0.005), while the blended milk exhibited an intermediate pH value (6.658±0.006). Buffalo milk showed significantly higher solids-not-fat (9.573±0.031%), protein (4.243±0.018%), and lactose content (4.820±0.026%) compared to camel milk, which recorded lower values of SNF (8.793±0.046%), protein (3.231±0.022%), and lactose (4.389±0.027%). The blended milk (buffalo + camel, 70:30) demonstrated intermediate values for SNF (9.336±0.034%), protein (3.925±0.025%), and lactose (4.710±0.043%), indicating the combined influence of both milk types. Specific gravity was highest in buffalo milk (1.034±0.000), followed by blended milk (1.030±0.000) and camel milk (1.029±0.001). Camel milk exhibited a significantly higher water content (86.388±0.109%) compared to buffalo milk (82.588±0.047%), whereas the blended milk showed moderate water content (84.013±0.046%). Overall, the results revealed that blending buffalo and camel milk produced physico-chemical characteristics intermediate between the two, suggesting its potential suitability for the development of nutritionally balanced dairy products.