The Composition of Raw Milk Produced by Some Dairy Farms in Lordegan Region of Iran

Mirzadeh, Khalil; Masoudi, Ali; Chaji, Morteza; Bojarpour, M.

doi:10.3923/javaa.2010.1582.1583

Cited by 8 publications

(7 citation statements)

References 5 publications

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“…This similarity in ash content may be attributed to the fact that, the cows were of the breed (white Fulani) and were reared using the same management practice (semi-extensive system). The crude protein content of 9.47±0.84 recorded for bulk milk samples collected from this area (Keffi), was higher than the mean crude protein of reported by Abd Elrahman et al [21] and Mirzadeh et al [22] in Sudan who recorded mean crude protein values of 3.84 and 4.63 respectively. This variation could be attributed to differences between the breeds of milked cows and environmental factors (weather conditions).…”

Section: The Proximate Composition Of Fresh and Fermented Milk Samplecontrasting

confidence: 65%

The Proximate Composition of Fresh and Fermented Milk in Parts of Nasarawa State, Nigeria

Aliyu

Abdullahi

Whong

et al. 2019

AFSJ

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This study assessed the proximate composition of fresh and fermented milk in parts of Nasarawa State, Nigeria. A total of 180 samples comprising of fresh milk, bulk milk, nono, and kindirmo were collected over a period of six (6) months (May to October, 2017) from six (6) Local Government Areas (two Local Government Areas from the three Senatorial Zones in the State). Proximate parameters – dry matter (total solids), crude protein, crude fibre, oil, ash and nitrogen-free extract (soluble carbohydrates), were determined using the methods of the Association of Official Analytical Chemists (AOAC). The results of the proximate analysis showed that bulk milk samples generally had the most nutritional content than the other sample types in most of the sampled areas. A statistically significant difference (p<0.05) was found between the mean values of dry matter (total solids), oil, and ash contents of bulk milk samples and nono in the sampled areas. The mean dry matter content of bulk milk samples collected from Nasarawa Local Government Area was 9.04±0.01, while that of nono samples collected from this area was 7.28±0.72. Fresh and bulk milk samples collected from Nasarawa, Keffi, Wamba, and Lafia Local Government Areas were found to contain more minerals (ash) compared to kindirmo samples collected and this may be attributed to the loss of some of the minerals during the processing of fresh milk to make kindirmo. The mean value of ash content of fresh milk and kindirmo samples from Nasarawa Local Government Area was 0.72±0.04 and 0.64±0.01, respectively, while the mean value of ash content of fresh milk of fresh milk and kindirmo samples from Keffi Local Government Area was 0.78±0.01 and 0.71±0.02 respectively. The samples were found to contain little or no fibre and this is not surprisingly as milk is not known to be a major source of fibre. Variations in the proximate composition of some fresh milk samples collected from the sampled areas may be attributed to genetic differences within a breed as all the cows from which the samples were collected, were of the same breed (White Fulani). All the samples analysed met the specifications for proximate composition stipulated by the Codex Alimentarius Commission.

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Section: The Proximate Composition Of Fresh and Fermented Milk Samplecontrasting

confidence: 65%

The Proximate Composition of Fresh and Fermented Milk in Parts of Nasarawa State, Nigeria

Aliyu

Abdullahi

Whong

et al. 2019

AFSJ

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“…They indicated that the local cows are signi cantly (P<0.05) capable to produce higher milk fat throughout their lactations. On the other hand, Mirzadeh et al (2010) found that fat content was 3.90±0.97% in Iran, while Eckles and Combs (2004) reported that the average percent of fat in milk was 3.8% in India and concluded that the milk fat is the most valuable constituent of milk and should be considered as the food value of the milk. Also Pavell and Gavan (2011) reported that nutrition, climatic conditions and regional differences can be regarded as important sources of variation in the composition of milk.…”

Section: Discussionmentioning

confidence: 99%

“…. Similarly Pavel1and Gavan (2011) reported 8.70% for SNF content of milk during summer period in lactating dairy cows Mirzadeh et al (2010). in Iran reported that the average SNF content in raw milk produced by dairy cow at different lactations was 8.67±0.69%.…”

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confidence: 89%

Chemical Composition and Screening of Aflatoxin M1 in Cows’ Milk in Gadarif Town, Sudan

Abdalmahmoud

Shuiep

Zubeir

et al. 2021

Preprint

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Background: Milk is a perfect complete perishable food that could be adulterated or contaminated by wide varieties of substance throughout the chain of its production. Of these aflatoxins M1 was considered as an important health risk associated with the milk. The objectives of this study are to analyse milk samples, for chemical composition and detection of aflatoxin M1. Method: One hundred milk samples were collected from different sources randomly; 35 samples from farms, 35 samples from sale points and 30 samples from groceries in Gedarif town. Milk-Kana was used for determination of chemical composition (fat, solids not fat, lactose and protein and analysis of freezing point, density and added water) and Unisensor kits were used as screening method for detection of aflatoxin M1 in milk. Results: The chemical composition of milk samples collected from farms, sales points and groceries showed lower content of the fat (3.4±1.3%, 3.4±1.3% and 3.5±1.25%), solids not fat (7.7±1.1%, 8.1±1.7% and 8±1%), lactose (4.2±0.6%, 4.4±0.8% and 4.3±0.5%) and protein (3±0.4%, 3±0.5% and 3±0.4%). The freezing point of milk samples revealed -.503±.079, -.524±.007 and -.522±.099 °C, while the density showed 0.025±0.003, 0.026±0.005 and 0.026±0.003 gm/cm3, respectively. Moreover the added water was found as 10.6±11.6%, 10.6±10.4% and 8.7±8.2% in the samples collected from farms, sale points and groceries, respectively. The occurrence of aflatoxin M1 in raw milk samples were found in 22(27.50%) of the samples. The presence of aflatoxin contamination was high in milk samples collected from sales points (15.0%) followed by farms (11.25%) compared to those obtained from groceries (1.25%). Conclusion: The lower chemical composition of milk ns the high added water suggested adulteration of milk. Moreover the presences of aflatoxin M1 in the milk samples might indicate that the cow milk was contaminated with aflatoxins through feed. Hence this study recommended that good hygienic practices should be considered in Gadarif town. Similarly regulations and lows for selling the milk should be implemented by the official authorities.

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“…However, it was significantly (P<0.01) affected by stages of lactation. It was less than the finding of Bille, Mirzadeh and Tekelemichael as they reported that, 12.33% in Namibia, 12.57% Lordgan region in Iran and 12.58% in Dire Dawa area, respectively [9][10][11]. According to European Union recognized quality for total solid content of cow's milk not less than 12.5% [13].…”

Section: Total Solid Contentmentioning

confidence: 93%

Evaluation of Milk Composition in Zebu × HF Crossbred Dairy Cows in Different Seasons and Stage of Lactations in Amanuel Town, Ethiopia

Desyibelew¹,

Wondifraw²

2019

J Agri Sci Food Res

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A study was carried out on lactating crossbred dairy cows with the objectives of evaluating the effect of season and stage of lactation on milk quality in East Gojjam Zone of Amanuel town, Ethiopia. Milk quality was analyzed by profiling major components; protein, fat, lactose, solid-not-fat (SNF) and ash. Milk samples were collected from a total of 60 crossbred dairy cow's (30 milk samples in winter and 30 milk samples in summer seasons) and immediately analysed using milk analyzer machine. Based on laboratory result average milk composition of fat, SNF, TS, protein, lactose and ash percentage of milk in winter season were 4.45 ± 0.26, 7.47 ± 0.38, 11.92 ± 0.40, 2.7 ± 0.05, 4.3 ± 0.07 and 0.6 ± 0.01, respectively. In summer season the milk composition were 3.58 ± 0.23, 8.08 ± 0.13, 11.66 ± 0.36, 3.01 ± 0.06, 4.44 ± 0.07 and 0.66 ± 0.01, respectively with overall average value of 4.12 0.26% fat, 7.77 0.14% SNF, 11.89 0.40% TS, 2.83 0.06% protein, 4.28 0.08% lactose and 0.63 0.01% ash. There were significant differences in all compositions of milk except in TS content of milk between seasons. But there is no significant difference (p ≥ 0.05) in all compositions of milk among different lactation stages except in protein content during winter season i.e., during winter season, higher protein content result was recorded in 3rd stage of lactation (2.84 0.06) than 2nd stage of lactation (2.59 0.10). Therefore, the qualities of milk from the Zebu × HF crossbred cows met the required standard. It was revealed that the Zebu × HF crossbred animal was the best performer regarding the milk composition and quality.

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The Composition of Raw Milk Produced by Some Dairy Farms in Lordegan Region of Iran

Cited by 8 publications

References 5 publications

The Proximate Composition of Fresh and Fermented Milk in Parts of Nasarawa State, Nigeria

The Proximate Composition of Fresh and Fermented Milk in Parts of Nasarawa State, Nigeria

Chemical Composition and Screening of Aflatoxin M1 in Cows’ Milk in Gadarif Town, Sudan

Evaluation of Milk Composition in Zebu × HF Crossbred Dairy Cows in Different Seasons and Stage of Lactations in Amanuel Town, Ethiopia

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