Comparison of nutrition levels of milks

In this study, biochemical parameters of goat, sheep and cow milk were examined. For this purpose, natural and commercial milks have been provided. The elemental, fatty acid and chemical parameter levels of milk were determined using ICP-OES, GC and FT-120 milk analyzer devices, respectively. Major elements in goat milk were determined as Ca (1212.87 mg/L), Mg (124.37 mg/L), P (816.87 mg/L), and K (816.87 mg/L). The chemical composition of the goat milk was found as 11.14% total solids, 8.06% non-solid fat, 3.04% protein, 4.25% lactose, 2.58% casein, and 2.90% fat. The fatty acid levels in the goat milk was found to be 64.65% saturated fatty acid (ΣSFA), 25.93% monounsaturated fatty acid (ΣMUFA) and 9.42% polyunsaturated fatty acid (ΣPUFA).The major elements in the sheep were found to be as Ca 2077.37 mg/L, Mg 187.75 mg/L, P 1539.75 mg/L, K 1084.62 mg/L and Zn 5.57 mg/L. The chemical composition of the sheep milk was found as 11.21% total solids, 8.06% non-solid fat, 3.07% protein, 4.23% lactose, 2.48% casein, and 3.27 % fat. The ratio fatty acid of sheep milk was found to be ΣSFA 65.59%, ΣMUFA 25.37% and ΣPUFA 9.04%. The elements in the cow milks were found to be as Ca 1183.75 mg/L , Mg 104.00 mg/L, P 916.25 mg/L and K 1200.25 mg/L. The chemical composition of the cow milk was found as 12.90% total solids, 9.29% non-solid fat, 3.66% protein, 4.92% lactose, 2.80% casein, and 2.60% fat.The ratio fatty acid of cow milk was found to be ΣSFA 64.58%, ΣMUFA 28.17 % and ΣPUFA 7.25 %. The commercial cow milk was classified as full fat, semi-oily, banana and strawberry milks. İn the context of commercial cow milks were determined as Ca 959-1146 mg/L, Mg 91-109 mg/L, P 683-882 mg/L and K 999-1203 mg/L. These milks were determined as 9.98-14.50% of total solid, 7.49-9.47% nonfat fat, 1.57-3.32% fat, 2.66-2.84% protein, 4-7.27% lactose and 1.99-3.43% casein. Also, These milks were determined as 66.68-67.35% SFA, 25.96% -27.75% ΣMUFA and 5.37% -6.29% ΣPUFA levels. As a result, when natural and commercial milks are examined in terms of biochemical parameters, We think that the nutritional levels of natural milk are better than the nutritional levels of commercial milk.