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Dairy animals (species) used in India

In the olden days camel cow goat sheep water-buffalo and yak were domesticated for their milk
The choice of animal depended on their natural habitat. Yak is popular in foothills of Himalayas such as Nepal and Bhutan, Camel and goat are popular in desert regions of Rajasthan, Goat and sheep are popular in Kashmir, Cows are popular in plain regions specially Uttar Pradesh and Punjab, Buffalo are specially popular in Punjab.

Species	Contents by weight (grams) per 100 grams of milk
Species	Water	Fat	Casein	Whey Protein	Lactose	Other Solids	kCal
Camel	86.5	4.0	2.7	0.9	5.0	0.9	70
Cow	87.3	3.9	2.6	0.6	4.6	1.0	66
Goat	86.7	4.5	2.6	0.6	4.3	1.3	70
Sheep	82	7.2	3.9	0.7	4.8	1.4	102
Water Buffalo	82.8	7.4	3.2	0.6	4.6	1.4	101

1. Camel milk has the highest shelf life. It can be kept at 86ºF for seven days without spoilage. The hot dry desert climate of Rajasthan makes Camel milk as an all purpose milk.
You can make conventional yogurt, or cheese from camel milk
The butter-fat globules are small hard to separate and clump together to make conventional butter and Ghee

2. Cow milk was used to feed children. Cow milk has a high water content, that was confused with 'more digestibility'.

Cow milk can be used to make yogurt Khoya butter and Ghee. The Ghee from cows milk is golden yellow

3. Water buffalo milk has low moisture, high butter fat. This made it ideal yield high amount of Butter (Makhan), and Ghee. The buffalo-ghee is off-white cream color. The yogurt made from buffalo milk is more stable than cow milk when heated. Buffalo milk yogurt was used in cooking so it would not curdle. The low moisture also gave it a jump start in making Khoya (Reduced milk) to make desserts.

4. Fat globules in goat milk are smaller and almost uniform, as if the milk was naturally homogenized. Goat milk is also low in lactose. These two characteristics make goat milk easily digestible. In Rajasthan, goat milk is given to babies who seem to have difficulty in digesting cow milk.

Goat milk has no carotene, therefore Ghee and butter are white in color.

5. Sheep milk has a low moisture, high fat content, and high protein level specially casein. These characteristics yield a heat-stable, creamy thick yogurt. In Kashmir, sheep-milk yogurt was extensively used in cooking to make Yakhani, Rogan Josh, and Korma. Sheep milk has a distinctive flavor, rich texture and strong aroma.
Sheep milk has no carotene, therefore Ghee and butter are white in color.
Sheep yogurt is same as Greek-yogurt

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