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 % moistureand themeansheepmilkcompositionhad7.87%fat,5.35%protein,3.87%lactose,0.72%ash, 7.47%SNF,6.07%pHand84.28%moisture. MOStcorrelation amDngconstituents ofmilkfromcattle,sheepandgoatwerenotsignificant. Correlation amongconstituents ofyoghurt madefrom cattle,sheep andgoat milkwere not significant. The study concluded that distinct differences was observed in the chemical compositionofmilkfromcattle,goatsandsheepandyoghurtmadefrom theirmilk,withsheep milkandyoghurtmadefromitsmilk havingthehighestfatandprotein content, whilecattleand goatmilk have similar compositions.Thesevariations caninformtheselection ofmilktypes for specificdairyproductsandnutritional needs.