Determination of chemical composition, and storage on dried fermented goat milk product (Oggtt)
Badriah O. Al-Abdulkarim | Maha S. Osman | Muna A.I. El-Nadeef
A sample of dried fermented goat milk product (Oggtt) obtained from the local market of Riyadh city in The Kingdom of Saudi Arabia, was stored for 6 months at 4 °C and subjected to chemical composition analysis before and after storage. The result showed that the sample moisture increased significantly (P ⩽ 0.05) after storage from 7% to 10%, total ash decreased non-significantly (P ⩽ 0.05) from 8% to 7.6%, total carbohydrates decreased non-significantly (P ⩽ 0.05) from 35.5% to 33.8%, protein increased non-significantly (P ⩽ 0.05) from 16 to 16.1 g/l, fat content was found to have the same values in all samples before and after storage at 5%, lactose increased (P ⩽ 0.05) non-significantly from 28.4% to 29%, acidity decreased (P ⩽ 0.05) significantly from 0.45% to 0.39%, and pH decreased (P ⩽ 0.05) non-significantly from 4.3% to 4%. On the other hand, mineral composition showed (P ⩽ 0.05) non-significant results before and after storage. Ca concentration decreased from 118 to 1149 mg/kg and K concentration increased from 185.8 to 1888 mg/kg. While Mg increased from 105 to 123 mg/kg, Zn increased from 8.3 to 8.6 mg/kg, Mn and Fe were found to have the same values of concentrations before and after storage which were 0.2 and 0.1 mg/kg, respectively. Accordingly, we can conclude that Oggtt is a stable product and have a good nutritional value in comparison to daily required amounts for healthy human life.
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