Comprehensive analysis of physicochemical properties and bacteriological quality of Yak, Dzomo, and Hill cattle milk from the Northern Himalayas
Year: 2024
Type: article
Abstract: The current investigation was aimed to assess the physicochemical and bacteriological quality of raw milk (N=223) obtained from Yaks, Yak hybrids (Dzomo) and Indigenous hill cattle (Pahari) reared in high-altitude regions of the Northern Himalayas.Results revealed significant variations in the milk composition among the three species.Hill cattle milk exhibited a pH of 6.46 ± 0.11, specific gravity of 1.028 ± 0.078, 4.40 ± 0.14% fat, 8.58 ± 0.30% SNF, 13.14 ± 0.58% TS, 4.54 ± 0.05% lactose, and 3.50 ± 0.10% protein.Dzomo milk had a pH value of 7.10 ± 0.05, specific gravity of 1.028 ± 0.013, 7.03 ± 1.80% fat, 6.13 ± 1.61% SNF, 12.75 ± 1.24% TS, 2.61 ± 0.81% lactose, and 2.53 ± 0.79% protein.Yak milk had a pH of 6.78 ± 0.13, specific gravity of 1.027± 0.011, 5.25 ± 0.69 % fat, 8.58 ± 0.21 % SNF, 12.72 ± 0.71 % TS, 4.46 ± 0.24 % lactose, and 3.31 ± 0.16 % protein.9.4% of the samples had total viable counts more than the permissible limits set by the Food Safety and Standards Authority of India (FSSAI).Only 2 samples were found to contain E. coli indicating hygienic practices being followed in the study region.The overall results revealed good quality of milk, reflecting fairly good animal husbandry practices being adopted by farmers in high-altitude regions.
Authors: Richa Negi, Atul Kumar
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4405947004