ASSESSMENTOFCHEMICALCONSTITUENTSOFMILKFROMCATTLE, GOATSANDSHEEPANDYOGHURTMADEFROMTHEIRMILK

Abstract

ABSTRACT Milk and dairy products are essential components ofa balanced diet, providing vital nutrients andhealthbenefits, withtheincreasingdemandforhigh-qualityproducts,itisessential to evaluatethenutritionalcompositionofmilkfromdifferentanimalspecies.Thisstudyexamined theassessmentofchemical constituentsofmilk fromcattle, goatsandsheep andyoghurtmade fromtheirmilk.Freshmilk samples from6whiteFulanicows,10WestAfricandwarfgoatsand 10 West African dwarfsheep intheirfirst andsecond parity, grazing onnaturalpasture during the same season within the same year and stage of lactation were collected in the morning by 7am.Thechemicalconstituents(fat,protein,lactose, solidnon-fat,Ash)ofthemilk andyoghurt weredetermined.Datacollectedweresubjectedtoone-wayanalysisofvarianceusingSPSS. Results showed thechemicalcomtituents ofcattle,goat and sheep milk and yoghurt made from theirmilk.Thechemicalconstituentsofcattlemilk are4.64%fat,3.89%protein,4.3%lactose,q 0.73 % ash, 8.52 % Solid-non-fat (SNF), 5.95 % and 83.56% moisture,while that of goat milk compositioncontains4.03%fat,4.04%protein,4.03%lactose,0.72%ash,8.40%SNF,6.00 %pHand84.21%moistureandthemeansheepmilkcompositionhad7.81%fat,5.37% protein,3.89%lactose,0.72%ash, 9.32%SNF, 6.92% pHand84.32 %moisture.Yoghurt madefromcattlemilkcompositionis4.64%fat,4.07%protein,’4.29%lactose,0.73%ash, 6.81%SNF,5.22%pHand84.08%moisture.Thegoatmilkcompositioncontains4.02%fat, 4.01%protein,4.01% lactose,4.72 % ash, 6.42 % SNF,5.47 %pH and 84.13 % moisture and themeansheepmilkcompositionhad7.87%fat,5.35%protein,3.87%lactose,0.72%ash, 7.47%SNF,6.07%pHand84.28%moisture. MOStcorrelation amDngconstituents of milk from cattle, sheep and goat were not significant. Correlation among constituents of yoghurt made from cattle, sheep and goat milk were not significant. The study concluded that distinct differences was observed in the chemical composition of milk rom cattle, goats and sheep and yoghurt made from their milk, with sheep milk and yoghurt made from its milk having the highest flatland protein content, while cattle and goatmilk have similar compositions. These variations can inform these lection of milk types for specific dairy products and nutritional needs.