摘要：This experiment was conducted in 2010, in laboratory of Biochemistry and Molecular Biology Department, Faculty of Science and Technology, Al-Neelain University, The objectives of this experiment were to make comparative determination of chemical constituents between human, goat, cow, camel and sheep milks. The investigation shown that protein, fat, total solid and ash content is low in human milk as compared with other types of milk, but lactose content is high in humanâs milk as compared with other milks. In addition, sheep milk has a number of unique properties that makes it the most preferred milk as compared to milk of other domestic animals. All chemical and physical characters between five types of milk shown highly significant difference at (P ⤠0.05).
