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

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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;ићђ0.05) 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.

References

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[ref1] Korger W., Kurmann J.A., and Rasio J.L., Fermented milk past Present and future Journal of food technology (43), 98-99 (1999)

[ref2] Pearson D., Chemical Analysis Food Macmillan Press Publication London (17), 26 (2008)

[ref3] Aboul F.A., EL-Bassiomy T. and EL-Rab H.G Milk Product in Soliag City, Assiut Veterinary Medical Journal, (14), 81-85 (2005)

[ref4] Norman G. A study of food nutrients first edition Macmillan Education Ltd London (10), 16 (1998)

[ref5] http://www3.interscience.wiley.com(2010)/journal/ 77004022/abstract? Cretry = 1 & Sretry = 0

[ref6] William H. Bowen and R.A. Lawrence, Comparison of the Cariogenicity of Cola, Honey, Cattle Milk, Human Milk, and Sucrose, Pediatrics, pediatrics.aappublications.org., (116), 921-926 (2005)

[ref7] Kilgour O.F.G Mastering Nutrition (3rd edition) McMillan Publishing Limited New York, 61-63 (2005)

[ref8] Campbell D. http://editor.nourishedmagazine.com.au/ articles/v onderplanitz – and – Campbell – douglasss –testimony – on – raw – milk (2010)

[ref9] Crewe J., Raw milk cures many diseases. Certified Milk Magazine, January : 3-6. http://journals.cambridge.org/action/displayAbstract? fromPage = online & aid = 887004 (1929)

[ref10] Roy B.D., Milk: the new sports drink? A Review, J Int Soc Sports Nutr 5: 15. doi:10.1186/1550-2783-5-15. pmid 18831752 (2008)

[ref11] Chavarro J.E., Rich-Edwards J.W., Rosner B and Willett W.C. A prospective study of dairy foods intake and anovulatory infertility. Human Reproduction 22 (5): 1340–7, doi:10.1093/humrep/dem019. pmid 17329264(2007)

[ref12] AOAC, Official Methods of Analysis, 16th Edn., Association of Official Analytical Chemists, Washington D.C., USA. (2016) Okpokwasili G.C. and Ogbulie J.N., Bacterial and dietal quality of tilapia aquaculture systems, International J. of Enviromental Health Research, (13), 198-202 (1995)

[ref13] Onyeabgba R.A. Isu and N.R. Basic practicalsin Microbiology, fasmen com. okigwe Nigeria, 26-27 (2002)

[ref14] http:// journals.cambridge.org / action / displayAbstract? From Page = online & aid = 887004 (2016)

[ref15] Orhevba B.A., The effects of cooking time on the nutritional parameters of soya milk, Am. J. Food Technol, (6), 298-305 (2010)

[ref16] Hindu.com. Milk contains traces of ash. Hindu.com., 2008-07-10 http: // www.hindu.com / seta / 2008/07/10/stories/2008071050201800.htm. Retrieved 2010-08-28 (2008)