Physical and chemical characteristics of sheep and goat milk in Austria

Physico-chemical characteristics of sheep and goat milk in Austria as influenced by seasonal effects and regional differences were investigated. Considerable seasonal variations were observed regarding most constituents. Sheep milk from three different dairy plants showed very similar chemical composition and physical properties, whereas average means of sheep milk were significantly different from goat milk except for freezing point, pH, and a few fatty acids (C12:0, C18:0, C18:1). The mean values obtained for sheep and goat milk during the whole season were: pH 6.59/6.59, freezing point −0.544/−0.542 °C, ash 0.853/0.813%, total solids 15.78/11.70%, crude protein 5.21/3.15%, casein 3.98/2.39%, whey protein 0.92/0.52%, urea 0.432/0.335 g L−1, fat 5.75/3.74%, lactose 4.64/4.32%, citric acid 1.535/1.018 g L−1, phosphorus 1.454/1.009 g L−1, chloride 1.196/1.755 g L−1, sodium 0.442/0.317 g L−1, potassium 1.248/2.015 g L−1, calcium 1.846/1.288 g L−1, magnesium 0.192/0.138 g L−1, orotic acid 17.02/12.09 mg kg−1,and cholesterol 11.6/9.8 mg 100 g−1 milk, respectively.