Table-1.

Physicochemical characteristics of goat, cow and buffalo milk.

Types of milk	Parameters
	Acidity (%LA)	Specific gravity	Viscosity (cp)	Surface tension (dynes/cm)	Refractive index	Freezing point (°C)	Electrical conductivity (mmho)
Goat	0.164±0.032	1.030±0.002	1.53±0.09	51.39±2.89	1.3424±0.0036	−0.509±0.041	5.34±0.64
Cow	0.137±0.022	1.031±0.001	1.59±0.06	51.02±1.3	1.3426±0.0036	−0.540±0.024	4.68±0.16
Buffalo	0.130±0.027	1.032±0.002	1.79±0.11	49.84±3.43	1.3420±0.0047	−0.558±0.026	4.96±0.71
SEM	0.0109	0.00069	0.0296	0.999	0.0015	0.0123	0.20815
CD (0.05)	NS	NS	0.091	3.078	0.0046	0.038	0.64
CV%	17.07	0.15	4.04	4.40	0.25	5.13	9.32

SEM=Standard error of mean, CV=Coefficient of variation, CD=Critical difference, LA=Lactic acid