Comparison of Some Quality Characteristics of Milk from White Fulani Cow, Ouda Ewe, and Kano Brown Doe Reared Under the Same Environment

Hauwa L. Yusuf (), Amin O. Igwegbe () and Paul Y. Idakwo ()

Agriculture and Food Sciences Research, 2016, vol. 3, issue 1, 19-24

Abstract: This study was carried out on three lactating animal species namely: Ouda ewe (A), White Fulani cow (B), and Kano Brown doe (C), at the middle of their second lactation period or parity. The purpose was to compare the gross chemical composition (ash, moisture, total solids, protein, fat, lactose, calcium, pH and titratable acidity) as well as the calorific value of the fresh milk from the three species reared under the same environment. The components were determined using standard analytical methods while the lactose contents were determined by difference. The Ouda ewe milk recorded significantly higher (P 0.05) levels of ash (0.77 0.21%), total solids (19.31 0.17%), protein (4.38 0.04%), lactose (5.36 0.59%), calcium (182.33±0.22mg/100g, and calorific value (88.01±1.22 Cal/100g); and significantly lower (P 0.05) level of moisture (84.04 1.64%) than the White Fulani cow and Kano Brown doe milks. And the lowest levels of pH (6.78 0.06) and titratable acidity (0.22 0.03%) were recorded in the White Fulani cow milk. The results were in agreement with those obtained elsewhere around the world and, it was recommended that efforts should be intensified in creating awareness in Nigeria about the higher nutritional profile of milk from small ruminants and towards breeding of more lactogenic ewe.

Keywords: Calorific value; Titratable acidity; Ouda ewe; Kano brown doe; White Fulani cow; Lactogenic. (search for similar items in EconPapers)
Date: 2016
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