Physicochemical Properties and Health Implications of Cow’s Milk from Armenian Manufacturers

Ամփոփում

This study evaluates the physicochemical properties of milk samples from six different Armenian manufacturers to assess their quality and suitability for dairy product production. The milk samples were analyzed for key parameters including pH, fat content, solid non-fat (SNF), density, protein, lactose, salts, and freezing point. Results revealed slight variations in pH, fat, and protein content, with goat milk showing the highest protein, lactose, and SNF levels, and a lower freezing point compared to other milk types. Temperature, fat content, and protein concentration were identified as significant factors influencing milk quality, with implications for dairy product formulation. This research provides valuable insights into the nutritional profiles of Armenian milk and can inform the development of targeted dairy products based on these physicochemical characteristics.