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

Abstract

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.

Karakterisasi Keju Dangke Menggunakan Enzim Papain Komersial Dan Perubahan Fisik Selama Penyimpanan

“…Susu segar yang digunakan memiliki kadar air 89,32%, kadar abu 0,62%, kadar protein 3,0%, dan kadar lemak 2,50% Hasil penelitian Mourad et al (2014) menyatakan bahwa kadar air susu sapi segar adalah 87,2%, kadar lemak 3,7%, dan kadar abu 0,72%. Adanya perbedaan karakteristik susu sapi pada penelitian diduga disebabkan banyak faktor, antara lain perbedaan kembang biak sapi, jenis sapi, kondisi peternakan (termasuk praktik manajemen dan komposisi pakan), perbedaan musim dan letak geografis (Aliyu et al, 2019).…”