Physicochemical Properties of Raw Milk from Cow, Goat, Ewe, She-Camel, and Mare from Northwest Libyan region

Abstract

The compositional characteristics of milk vary substantially among animal species, influencing its nutritional value, processing behavior, and industrial utilization. This study aimed to detect and compare the physicochemical properties of fresh raw milk from cows, camels, goats, sheep, and mares using the Lactostar analyzer. Milk samples were collected from and analyzed for fat, protein, lactose, solids-not-fat (SNF), density, and pH.  Results revealed notable variations in milk composition among species. Sheep milk exhibited the highest levels of fat (5.06%), protein (3.92%), and SNF (10.42%), reflecting its superior total solids content and suitability for cheese production. Goat milk showed intermediate composition with high digestibility potential, while cow milk presented balanced proportions of major constituents ideal for fluid consumption. Mare milk had low fat (2.08%) and protein (4.87%) but high lactose (7.1%), she-camel milk, however, was characterized by fat (3.84%) and lactose (5.28%) but relatively higher protein (3.66%) compared to cow milk, indicating its functional and nutritional uniqueness. pH values ranged between 6.43 and 6.83, showing no significant differences among species. The study demonstrates that Lactostar technology provides a rapid and reliable means of assessing milk quality across species. Understanding such interspecies compositional diversity is essential for product standardization, dairy process optimization, and the development of species-specific value-added dairy products.