International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 3 (2020)

Comparative study of the physicochemical parameters goat, cow and camel’s milk collected from Maigatari Town, Jigawa State, Nigeria


Datti Yau, Ahmad Umar Ummi, Nura T

Fresh milk is nearly a complete food containing all the essential components in a nearly balanced form. This research investigated some key physicochemical parameters of milk samples from goat, cow and camel collected from Maigatari Town in Jigawa State, Nigeria. Fresh milk samples were collected and analyzed, and the results revealed the following: Goat milk: Temperature (34OC); pH (6.45); specific gravity (1.05); titratable acidity (1.03%); total solids (12%); moisture content (88%); ash content (0.8%); crude protein (3.4%); fat content (5.6%); lactose content (3.9%) and solids-not-fat content (7.68%). Cow milk: Temperature (38OC); pH (6.68); specific gravity (1.03); titratable acidity (1.04%); total solids (14%); moisture content (86%); ash content (0.6%); crude protein (3.6%); fat content (4.2%); lactose content (4.7%) and solids-not-fat content (9.16%). Camel milk: Temperature (36OC); pH (6.1); specific gravity (1.04); titratable acidity (1.03%); total solids (13%); moisture content (87%); ash content (0.8%); crude protein (3.8%); fat content (3.8%); lactose content (3.3%) and solids-not-fat content (8.92%). It can be concluded that goat milk has the highest fat content, while cow milk has the highest lactose content, and camel milk is the richer in terms of the crude protein content.
Pages : 155-161