March, 1954] DHARMARAJAN, VENKATESWARA AND DASTUR 59
The samples were examined for freezing point, lactose, chlorine and acidity as
per methods already outlined by Dharmarajan and co-workers [1950.]
DISCUSSION
Analysis of 69 normal samples of goat milk from individual animals showed the
freezing point depression of the samples to vary from 0.545° to 0.625°O (Table I).
Majority of the samples, however, fell within the narrow range of 0.565° to 0.590°C.
Data on an additional 72 samples of bulked milk gave almost similar results; the
average values for individual and bulk samples produced at Bangalore ranged from
0.578° to 0.584°C. As shown in Table III the analysis of 29 preserved milk samples
obtained from out-station centres showed a lower average value, namely, 0.573°C.
Taking together all the data for goat milk samples (Table IV), the average value
for freezing point depression was 0.579°C; 92.4 per cent of the samples examined
fell within the range 0.565° to 0.600°C. The value for the freezing point depression
of goat milk was thus distinctly higher than that of cow and buffalo milk [Dharmara-
jan, et al., 1950].
Colostrum from two of the goats has been examined and it was found that there
was no sharp demarcation in the values for colostral period and for normal milk.
For goat No. 2 the average freezing point depression of samples collected during the
first two days was 0.581°, the average for subsequent samples was 0.584°C. In the
case of goat No. 3, only during the first two milkings were slightly higher values than
those obtained on subsequent days were observed. This is in contrast to the results
observed with the colostrum of cows and buffaloes [Dharmarajan, et al., 1952]
wherein higher values for the freezing point depression were noted.
The average acidity of goat milk from Bangalore ranged from 0.12 to 0.15 per
cent lactic acid in the case of individual samples and from 0.10 to 0.26 for bulk
samples, the average in both the cases being 0.14 per cent. The apparent acidity in
goat milk was thus a little higher than that of cow and buffalo milk. Further,
samples of goat milk collected during the colostral period had a slightly higher appa-
rent acidity than normal milk.
Only a few samples have been examined for lactose and chlorine content. The
results given in Table III show that the average lactose content of goat milk was
4.45 and average chlorine content, 0.127 per cent. The lactose content of goat milk
was much lower than that of cow and buffalo milk. Chlorine content on the other
hand was nearly one and a half times as much as in cow milk, and almost double the
amount present in buffalo milk [Dharmarajan, et al., 1950 ; Dastur, et al., 1951]. The
average lactose-chlorine number [Davies, 1939] on the other hand was very similar
to the value obtained with buffalo herd milk at Bangalore. The values for acidity
and freezing point depression given in the present studies are in close agreement with
these given by Bunce [1933]. Stewart and Banerjea [1930-31] observed higher
values for freezing point depression and chlorine. This may be due to the fact that
these authors examined only four samples of milk.
The results for the analysis of sheep milk samples given in Tables II and IV show
that sheep milk had higher average freezing point depression and apparent acidity
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