Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Principal Milk Components in Buffalo, Holstein Cross, Indigenous Cattle and Red Chittagong Cattle from Bangladesh

  • Islam, M.A. (Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences) ;
  • Alam, M.K. (Bangladesh Livestock Research Institute) ;
  • Islam, M.N. (Department of Dairy Science, Bangladesh Agricultural University) ;
  • Khan, M.A.S. (Department of Dairy Science, Bangladesh Agricultural University) ;
  • Ekeberg, D. (Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences) ;
  • Rukke, E.O. (Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences) ;
  • Vegarud, G.E. (Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences)
  • Received : 2013.09.18
  • Accepted : 2014.02.02
  • Published : 2014.06.01
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Abstract

The aim of the present study was to get a total physical and chemical characterization and comparison of the principal components in Bangladeshi buffalo (B), Holstein cross (HX), Indigenous cattle (IC) and Red Chittagong Cattle (RCC) milk. Protein and casein (CN) composition and type, casein micellar size (CMS), naturally occurring peptides, free amino acids, fat, milk fat globule size (MFGS), fatty acid composition, carbohydrates, total and individual minerals were analyzed. These components are related to technological and nutritional properties of milk. Consequently, they are important for the dairy industry and in the animal feeding and breeding strategies. Considerable variation in most of the principal components of milk were observed among the animals. The milk of RCC and IC contained higher protein, CN, ${\beta}$-CN, whey protein, lactose, total mineral and P. They were more or less similar in most of the all other components. The B milk was found higher in CN number, in the content of ${\alpha}_{s2}-$, ${\kappa}$-CN and ${\beta}$-lactalbumin, free amino acids, unsaturated fatty acids, Ca and Ca:P. The B milk was also lower in ${\beta}$-lactoglobulin content and had the largest CMS and MFGS. Proportion of CN to whey protein was lower in HX milk and this milk was found higher in ${\beta}$-lactoglobulin and naturally occuring peptides. Considering the results obtained including the ratio of ${\alpha}_{s1}-$, ${\alpha}_{s2}-$, ${\beta}$- and ${\kappa}$-CN, B and RCC milk showed best data both from nutritional and technological aspects.

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