Effect of pasteurization on the physicochemical and nutritional quality of milk from the Korhogo dairy
1 Laboratory of Biochemistry, Microbiology and Valorization of Agricutural Resources, Agropastoral Management Institute, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire.
2 Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, Côte d’Ivoire.
3 Laboratory of Biotechnology, Faculty of Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d’Ivoire.
Research Article
GSC Biological and Pharmaceutical Sciences, 2024, 29(01), 068–073.
Article DOI: 10.30574/gscbps.2024.29.1.0361
Publication history:
Received on 22 August 2024; revised on 02 October 2024; accepted on 05 October 2024
Abstract:
Stabilization of the nutritional value of milk is essential for its conservation. It is in this context that the aim of this study was to evaluate the nutritional quality of raw and pasteurized cow's milk produced in Korhogo with a view to its valorization. Raw and pasteurized milk were sampled from June 24 to July 13, 2024, at the Korhogo dairy. The physicochemical and nutritional parameters of the two types of milk were determined according to AOAC methods. The results of the physicochemical parameters revealed that the values of pH, acidity, dry matter and degree brix are respectively 6.64 ± 0 .01 and 6.90 ± 0.00; 18.00 ± 0.10; 16.20 ± 0.04 °D; 121.93 ± 0.64; 126.23 ± 2.19 g/L and 10.10 ± 0.10; 11.20 ± 0.10 °Brix for raw and pasteurized milk. The nutritional parameters of raw and pasteurized milk show significant contents of ash (7.00 ± 0.01 and 7.47 ± 0.01 g/L), lipids (40.80 ± 0.02 and 36.30 ± 0.46 g/L), proteins (40.71 ± 0.01 and 37.02 ± 0.01 g/L) and carbohydrates (33.42 ± 0.03 and 45.44 ± 0.04 g/L). Pasteurization could be used to stabilize the nutritional value of milk.
Keywords:
Korhogo; Milk; Nutritional characteristics; Pasteurization; Physicochemical characteristics
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
