Milk Types (according to animal species) in India

In the olden days milk from different species were used for different purposes

The primary logic for such use can be explained by following table.

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.

2. Cow milk (Gau Mata, the mother cow) was primarily used for feeding children.

3. The fat globules in goat milk are smaller than cow milk, making goats milk more digestible. This is the reason that infants in Rajasthan were given goats milk. It was not due to lactose tolerance.

3. Sheep milk is used like either the Goat milk or Water buffalo milk.

4. Water buffalo milk has the highest fat providing the best yield for making Ghee. Similar yield can be had by Sheep milk. Buffalo milk is also thicker so it gave a jump start in reducing milk to make desserts.