Sensory evaluation and acceptability of goat milk in Odeda Local Government Area of Ogun state

Abstract

This study was conducted to assess the sensory characteristics and acceptability of goat milk in Odeda Local Government Area of Ogun State. A total of seventy respondents were selected randomly. Milk collected from lactating West African Dwarf goats was pasteurized at a o temperature of 74 C for five minutes, cooled, packaged in small polythene and sealed withmachine and refrigerated. The milk was taken to various settlements in Odeda Local Government of Ogun state for sensory evaluation. Majority of the respondents were students 54.3% only a few 12.9% were traders with a high percentage between the ages of 21-30. Also, 67.1% and 70.0% of the respondents were Christian and Yorubas, respectively. Moreover, 65.7% of respondents were married, while 34.3% were unmarried. The married had a family size of ≤ 2. Majority of the respondents (88.8%) had tertiary education. The small number of respondents 37.1% involved in ruminant production had only 2 years ruminant farming experience and kept fewer than 5 goats. About 60 % of the respondent consumed milk on weekly basis while 6% consumed milk on daily. It was observed that 100% of the respondents preferred cow milk despite the fact that 78.6% of the respondents were aware of goat milk consumption. The taste, colour, odour and flavor of goat milk were rated as Very good by 55.7%, 37.1%, 41.4% and 41.4% of respondents respectively. Majority of the respondents had a favourable disposition towards the taste (75.5%), colour (62.9%), odour (80.0%) and flavour (61.4%) when compared with other milk products in the market. Thus, goat milkt could be taken as alternative to cow milk without any detrimental effect It then become imperative for this positive perception to be explored by the government and other relevant development agencies so as to increase food supply to alleviate protein deficiency and thereby improved the economy.