Comparison of nutritional value of different ruminant milks in human nutrition

The present study was conducted on milk samples from 30 Italian Mediterranean buffaloes, and as many goats, sheep cattle. Milk were subjected to chemical‑nutritional analysis compared with commercially available samples. In the experiments, management conditions could have influenced this parameter, determining observed values. higher fat content in sheep's differed significantly that of other animals analyzed. A lactose found buffaloes sheep, than cows goats. highest cholesterol cow buffalo milk. These differences statistically significant. To avoid excessive intake, it is necessary pay attention both quantity quality fats contained food, bearing mind introduction large quantities dairy products diet can cause a significant intake levels. Furthermore, when selecting type be consumed, consider amount total dependent animal origin integrity lipid fraction. complete study, normally marketed, vegetable origin, also included. Observing results, some appear evident composition goat raw particular, goat's has percentage lipids. However, herein not explained by manufacturing process stable packaging industry. From results obtained compositional analyses performed, previous studies, milk, may valid substitute for cow's