Determination of Physicochemical Characteristics of Maltese Ovine, Caprine and Bovine Milk

Abstract

Citation: E (2019) Determination of Physicochemical Charac- teristics of Maltese Ovine, Caprine and Bovine Milk. J Dairy Res Tech 2: 006. Abstract The identification of raw milk characteristics is a fundamen tal step towards the valorization of dairy products. The aim of this study was to evaluate the physicochemical characteristics of bovine, ovine and caprine milk, in Malta and Gozo, to define interspecies differences and determine possible differences between the two is -lands. 220 pooled milk samples were collected from farms in Malta and Gozo and analyzed for proximate parameters, using the Mas ter Pro milk analyzer. This study revealed minor differences in milk physicochemical characteristics between farms in Malta and Gozo however interspecies differences were significant (p<0.05). Statisti cal analysis revealed that ovine milk was highest in fats (6.56±1.72 %), solids-non-fat (10.47±0.69%), proteins (3.79±0.26%), lactose (5.65±0.37%) and salts (0.81±0.07 %) and had the lowest freezing point (-0.73±0.09°C). Principal component analysis revealed cor relations (r>0.974) between proteins, lactose, solids-non-fat and salts demonstrating that these variables are directly proportional with each other but are inversely proportional to the freezing point (r<-0.941). Principal component analysis also displayed distinctive characteristics for ovine milk. Due to the distinctive interspecies differences, this study may serve as a basis to distinguish the milk types by their physicochemical constitution. Subsequently, the trace ability of the milk type can be achieved on this basis.