Dairy animal species used in India

In the olden days, milk from different species was used for different purposes

Following table can explain the rationale.

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

3. Water buffalo milk has low moisture, high butter fat. This made it ideal yield high amount of Butter (Makhan), and Ghee. 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. Carotene in cow milk gives the yellow hue. Dairy products made from goat milk are basically 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.