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Effects of Boiling and Fermentation on the Nutrient Composition of Cow Milk in Kaduna Metropolis

Author Affiliations

  • 1Department of Applied Science, Kaduna Polytechnic, Kaduna -NIGERIA

Res.J.chem.sci., Volume 1, Issue (7), Pages 81-84, October,18 (2011)

Abstract

The effects of boiling and fermentation on the nutrient composition cow milk was investigated using proximate analysis. The results for boiled milk showed that boiling reduced nutrient contents of the milk as follows : protein content (3.73%),fats (2.85%), total solids (9.67%), calcium(0.06%), magnesium (0.41%) contents and bacteriological count significantly (p<0.05), suggesting that boiling has negative effects on fresh milk. The result also reveals that fermentation has no significant ( p>0.07;่ž0.05) effects on protein (3.81%), total solids (12.21%) and Iron (0.0014%),but has significant effects on carbohydrates and bacteriological count (2.5x10). Our findings show that fresh milk sample has the highest nutritive values when compared to fermented and boiled milk.

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