Composition of raw cow milk and artisanal yoghurt collected in Maroua (Cameroon)
2013
Ponka, Roger | Beaucher, Eric | Fokou, Eric | Kansci, Germain | Piot, Michel | Léonil, Joelle | Gaucheron, Frederic
The composition of milk is of most importance to the dairy industry and human health. This study wasconducted to provide data on the composition of raw cow milk and artisanal yoghurt collected inMaroua (Cameroon). Milk and yoghurt samples were collected from 11 breeding sites and 12 producersin the city of Maroua, respectively. The following parameters were determined: pH, dry matter, ash, fat,lactose, total protein, non-casein nitrogen (NCN), non-protein nitrogen (NPN), true protein, wheyprotein, casein, amino acid composition, α-lactalbumin, β-lactoglobulin, αS1-casein, αS2-casein, β-casein, κ-casein and mineral composition. The results showed that, the composition of the milk andyoghurt varied from one sample to another. The chemical composition of some of the milk and yoghurtstudied differed from the corresponding samples in previous studies. For example the mean pH of theraw cow milk (6.25) and artisanal yoghurt (3.84) were lower. The mean NPN levels of the cow milk andyoghurt (0.21g/100g) were higher. The mean fat content of milk (4.48 g/100 g) was higher. The proteinfraction was lower in yoghurt while Fe, Cu and Mn levels were lower in both cow milk and yoghurt. Thedata reported in this paper would be helpful in dairy technology and public health.
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