Abstract
This Work was carried out within the cities of Makurdi, Lafia and Keffi of North Central Nigeria on milk brands popularly consumed knowing the nourishing potentials of milk generally , it became expedient to assess its quality in the first instance in order to open up opportunities for further work . The milk brands were DANO , HOLLANDIA , PEAK ,COWBELL SOYMILK (made from soybeans) and FARM FRESH from cow milk . Parameters considered were appearance of milk – colour, organoleptic properties, acidity test , clot on boiling (C.O.B) test and grade of milk . Results showed that these brands had close characteristics despite the difference in their sources. pH was between 6.4 and 6.7, appearance of milk colour whitish and yellowish , organoleptic properties showed plain or pleasant tastes while acidity % from 0.21 to 0.24 for all the brands. However some slight disparity at levels of handling occurred especially those exposed to heat in open marketing .These results showed how delicate it is to handle milk both for consumption as well as marketing its bye products and further research. Keywords : Acidity, H ygienic, Yogurt ,Nutritional and Energy DOI : 10.7176/FSQM/86-07 Publication date : April 30 th 2019
Highlights
Milk is a nutrient-rich, white - yellow liquid or solid food an emulsion of fat and protein in water, along with dissolved sugar, minerals, and vitamins and is the primary source of nutrition for infant mammals
Milk proteins and water, and often added salt. iii cultured buttermilk and sour cream, like www.iiste.org yogurt, are produced by the breakdown of lactose by bacteria .iv Ice Cream is a frozen dairy food made from cream or butterfat, milk, sugar, and flavourings the most popular being vanilla, chocolate, strawberry and sometimes contain eggs .v Yogurt semifluid fermented milk food having a smooth texture and mildly sour flavour because of its lactic acid content is made from the milk of cows, sheep, goats, or water buffalo usually made from milk that has been fortified by the addition of nonfat powdered milk to improve its texture and taste
Lactic acid. discovered in sour milk in the late 1700's. is an alpha-hydroxy acid (AHA) because of the hydroxyl group adjacent to the carboxyl group, The presence of lactic acid or lactate in milk is due to the fermentation of lactose caused mainly by lactic bacteria
Summary
Milk is a nutrient-rich, white - yellow liquid or solid food an emulsion of fat and protein in water, along with dissolved sugar (carbohydrate), minerals, and vitamins and is the primary source of nutrition for infant mammals. Cream contains 18 percent milk fat, Butter a dairy product with high butterfat content which is solid when chilled and at room temperature in some regions, and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. Iii cultured buttermilk and sour cream, like www.iiste.org yogurt, are produced by the breakdown of lactose by bacteria .iv Ice Cream is a frozen dairy food made from cream or butterfat, milk, sugar, and flavourings the most popular being vanilla, chocolate, strawberry and sometimes contain eggs .v Yogurt semifluid fermented milk food having a smooth texture and mildly sour flavour because of its lactic acid content is made from the milk of cows, sheep, goats, or water buffalo usually made from milk that has been fortified by the addition of nonfat powdered milk to improve its texture and taste. Milk is a rich source of chorine; an important nutrient found to support sleep, muscle movement, learning and memory. it helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and can lessen chronic inflammation
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