COMPARATIVE STUDY OF PHYSICOCHEMICAL PROPERTIES OF POWDER MILK FROM COW, SHEEP AND GOAT

Abstract

The important quality parameters for fresh and powdered milk are physicochemical and microbial qualities, alternative milk powder sources such as sheep and goat milk can be used in place of cow milk due to their availability and high nutritive value. A study on the physicochemical properties of powder milk from cow, sheep and goat was carried out using foam-mat drying method. Fresh milk was collected manually from White Fulani breed cow, sheep and goats used were West Africa Dwarf (WAD) breed at second parity early in the morning. Fresh milk from cow, sheep and goats was collected once per week for period of three months in the morning from Directorate of University Research Farms (DUFARMS), Federal University of Agriculture, Abeokuta, Ogun State which was processed into powdered milk. Powder milk samples were analyzed for chemical and physical properties. Powdered milk result showed that ash content from cow milk (2.755%), sheep (3.17%) and goat (3.145%) and lactose content of cow milk (34.250%), sheep (27.425%) and goat (22.825%) were statistically different (p<0.05) while moisture content, fat and protein of powdered milk were not significantly (p>0.05) different. In conclusion, milk powder could be sourced from sheep and goat milk as alternative to cow milk due to their availability and
high nutritive value.