Table 1 Chemical composition of raw, pasteurized and boiled cow and buffalo milk

4.17 ± 0.13^b

4.14 ± 0.05^b

4.21 ± 0.11^b

6.45 ± 0.16^a

6.42 ± 0.08^a

6.53 ± 0.07^a

3.22 ± 0.09^b

3.19 ± 0.03^b

3.26 ± 0.02^b

3.82 ± 0.14^a

3.80 ± 0.05^a

3.88 ± 0.12^a

4.54 ± 0.19^b

4.52 ± 0.23^b

4.61 ± 0.17^b

4.85 ± 0.26^a

4.87 ± 0.12^a

4.94 ± 0.25^a

0.73 ± 0.04^b

0.72 ± 0.02^b

0.73 ± 0.05^b

0.83 ± 0.01^a

0.82 ± 0.07^a

0.84 ± 0.06^a

8.65 ± 0.28^a

8.58 ± 0.09^a

8.75 ± 0.07^a

9.65 ± 0.21^a

9.61 ± 0.15^a

9.81 ± 0.32^a

12.7 ± 0.34^b

12.6 ± 0.28^b

12.9 ± 0.30^b

16.21 ± 0.43^a

16.05 ± 0.24^a

16.29 ± 0.18^a