Vol. 8, Issue 1, Part D (2026)

Prelimnary studies were carried out to assess the various physicochemical and bioactive properties of camel and goat milk collected from different organized farms in Libya. The milk samples collected were subjected to various physicochemical and antioxidant studies namely pH, total acidity, specific gravity, fat, protein, lactose, total solids, moisture content, total phenolics, total flavonoids, and Vitamin C. The goat milk recorded a mean pH value of 6.5, acidity of 0.4% and specific gravity of 1.03 while camel milk showed a mean value of 6.8, 0.2% and 1.027 respectively. With regard to the chemical composition, goat milk recorded a mean fat percentage of 4.5, protein 3.8%, lactose 5%, total solids12.25%, and moisture content of 87.75% while camel milk revealed a fat percent of 2.6, protein 4%, lactose 4.68%, total solids 8.69% and moisture content of 91.31%. Thus camel milk recorded a lower fat content when compared to the goat milk. With regard to bioactive compounds namely total phenolics, total flavonoids and vitamin C content, goat milk showed a value of 244.8 mg/L, 94.8 mg/L and 30 mg/L respectively while camel milk revealed 282.4 mg/L, 153.4 mg/L, and 50 mg/L respectively. The DPPH radical scavenging activity was found to be similar in both the milk, with camel milk showing inhibition of 73% while goat milk revealing more or less similar value of 72%. Thus, the present findings demonstrated that camel milk is superior to goat milk and the superiority of camel milk has been primarily attributed to its higher levels of specific antioxidant vitamins and minerals.