Evaluating the feasibility of adding value to goat's milk by producing yoghurt using low cost technology method for rural Namibia

Bille, P.G.; Vovor, M. N.; Goreseb, J; Keya, EL

doi:10.4314/jfta.v5i4.19272

Cited by 9 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The production of high quality milk should therefore be priority for good quality end products of long shelf life and for marketing of value added products. This is generally not easy to achieve in developing countries due to factors such as poor hygiene and sanitation during milking and milk handling, unclean water, high ambient temperatures, lack of cooling facilities and inadequate infrastructures for milk transportation to the processing facilities [4,5].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of chemical and bacteriological quality of raw milk from Neudamm dairy farm in Namibia

Bille¹,

Haradoeb²,

Shigwedha³

2010

African Journal of Food, Agriculture, Nutrition and Development

View full text Add to dashboard Cite

The quality of raw milk obtained from Friesian (Holstein) cows at Neudamm dairy farm was investigated after the quality issue was raised by some milk consumers at the University of Namibia, Neudamm campus. Some consumers complained about the short shelf-life of the milk as it is sold untreated due to lack of processing facilities at the centre. Others were worried of their health as they usually ferment raw milk for home use. In addition, the farm has no proper records of the quality of its milk for dairy herd management. The Department of Food Science and Technology of the University of Namibia, Neudamm campus took an initiative to identify the cause of the problems and the consumers' health concerns in order to come up with some remedial solutions. Samples for proximate composition and microbiological analyses were collected during the winter and summer seasons and from morning and evenings' milk at Neudamm Dairy Farm for chemical and microbial analyses. The quality of raw milk sold to staff members was evaluated and the data were used to assist the farm with dairy herd management programme and quality assurance. The mean temperatures, chemical, microbiology and acidity tests were determined. The temperatures ranged from 35 to 37 o C. Titratable acidity expressed as lactic acid had a mean of 0.18%, total protein 3.2%, fat 3.63%, total solids (TS) 12.33%; solids-not-fat (SNF) 8.7% and pH varied from 6.0 to 6.7. There were some variations in composition between winter and summer and between morning and evening milk, which are well known and significant at p<0.05. Furthermore, large variations were noted in microbiological composition of raw milk with total aerobic counts ranging from 7.8x10 4-1.3x10 6 cfu/ml, coliforms from 2.4x10 2-2.3x10 3 cfu/ml and lactic acid bacteria (LAB) from 1.2x10 3-2.6x10 5 cfu/ml. Yeasts and moulds were less than 100 cfu/ml in all samples analyzed. From the bacteriological and chemical analysis, it is concluded that the university farm needs a processing unit to control the quality of milk, add value and for training purpose.

show abstract

Section: Introductionmentioning

confidence: 99%

Evaluation of chemical and bacteriological quality of raw milk from Neudamm dairy farm in Namibia

Bille¹,

Haradoeb²,

Shigwedha³

2010

African Journal of Food, Agriculture, Nutrition and Development

View full text Add to dashboard Cite

show abstract

Section: Factors Affecting Milk Qualitymentioning

confidence: 99%

Quality of Raw Milk Supplied to Organized Milk Collection Centers of Western Chitwan

Bastola¹

2016

ABC res. alert

View full text Add to dashboard Cite

An experiment was undertaken at Bijaya milk production cooperative Ltd, Chitwan and its milk shed command area of western Chitwan covering a period from 2nd February to 2nd May, 2012. The study was accomplished in two phases viz. field survey and laboratory analysis with lactoscan and adulteration test. The survey findings revealed that most of the farmers (95%) knew the basic importance and the procedures to be adopted for quality milk production however they were lacking putting them into practice. Majority of farms (78.75%) used maize and bran as principal ingredients of concentrate. Most of the farms (81.25%) supplied green throughout the year and there 90% farms maintained their animals under stall feeding. Less than fifty percent farmers (43.75%) practiced hand washing with soap before milking and rest (56.25%) washed their hands by common water only. Majority of farmers (83.75%) practiced udder washing by water only. Laboratory analyses were carried out by taking 128 raw milk samples fortnightly from different MCCs in order to analyse fat, SNF, protein, electrical conductivity, sp. gravity and water. Sixty four samples from Bijayanagar, Gadhi, Saranpur, Chowki, Haraiya, Narayanchowk, Shantichowk and Bangai were considered for the study of adulteration by substances like sugar, salt, starch, neutralizer, urea etc. The data indicated that 1.56 and 3.12; 3.12 and 3.12; 3.12 and 3.12; 1.56 and 1.56; 1.56 and 3.12 percent for salt and sugar respectively for the MCC Bijayanagar, Gadhi, Saranpur, Chowki and Bangai. However, the values of 4.68% for sugar and 1.56% of the samples were adulterated by salt respectively for Haraiya and Narayanchowk. None of the samples were adulterated with any substances in Shantichowk. As a whole, none of the MCC showed any other adulterants. The highest and the lowest values for fat, SNF, protein, conductivity, specific gravity and water content location wise were Chowki and Bijayanagar; Saranpur and Haraiya; Bijayanagar and chowki and Bijayanagar and Saranpur respectively. Rest of the location indicated the values within these. Similarly, period wise, highest and lowest values for fat, SNF, protein, conductivity and water content were 3rd and 7th; 7th and 4th; 7th and 4th; 7th and 1st; 7th and 4th; 4th and 3rd fortnight respectively. The result obtained from the study on the quality of raw milk from different places of western Chitwan indicated that the current situation need improvement from adulteration point of view as most of the samples were adulterated from salt and sugar. However, none of the samples were found to be adulterated by starch, neutralizer and urea.

show abstract

“…Yoghurt, a fermented dairy product, has been consumed worldwide for its nutritional value and health benefits. Its production involves the fermentation of milk by lactic acid bacteria, primarily Streptococcus thermophilus and Lactobacillus bulgaricus, leading to the formation of lactic acid, which imparts the characteristic tangy flavor and acidic taste to yoghurt 5,6 .…”

Section: Introductionmentioning

confidence: 99%

Study on the Effect of Ficus exasperata Aqueous Leaf Extract on the Rate of Lactic Acid Formation of Fermented Milk

Edogun,

Imoisi,

Iyasele

2024

Trends Appl. Sci. Res

View full text Add to dashboard Cite

Background and Objective:The utilization of medicinal plant extracts, such as Ficus exasperata, in yoghurt production offers a novel avenue for creating functional dairy products with augmented nutritional and medicinal attributes. This study aimed to elucidate the fermentation kinetics and physicochemical characteristics of yoghurt fortified with Ficus exasperata leaf extract. Materials and Methods: Fermentation progress was monitored by measuring pH and titratable acidity (TA (%)) over a 12 hrs period at 43°C for yoghurt samples labeled Yc (control) and Y1 (fortified). Proximate composition analysis encompassing moisture content, total solid content, specific gravity, ash content and protein content was conducted to evaluate the impact of fortification on nutritional parameters. Furthermore, the kinetics of lactic acid formation during fermentation were assessed using a differential method to discern reaction order and rate constant. Results: The prolonged fermentation time for fortified yoghurt samples (Y1, Y2 and Y3) compared to the control (Yc). Lactic acid formation followed a fractional order kinetics, suggesting intricate biochemical processes during fermentation. Physicochemical analysis revealed variations in pH, titratable acidity, moisture content, total solids, ash content, protein content and specific gravity among yoghurt variants. Additionally, the pH stability of all yoghurt samples was monitored for eight days. Conclusion: These findings underscore the potential of Ficus exasperata fortified yoghurt in offering enhanced nutritional value and bioactive properties, aligning with consumer preferences for healthier dietary options.

show abstract

Evaluating the feasibility of adding value to goat's milk by producing yoghurt using low cost technology method for rural Namibia

Cited by 9 publications

References 0 publications

Evaluation of chemical and bacteriological quality of raw milk from Neudamm dairy farm in Namibia

Evaluation of chemical and bacteriological quality of raw milk from Neudamm dairy farm in Namibia

Quality of Raw Milk Supplied to Organized Milk Collection Centers of Western Chitwan

Study on the Effect of Ficus exasperata Aqueous Leaf Extract on the Rate of Lactic Acid Formation of Fermented Milk

Contact Info

Product

Resources

About