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首页> 外文期刊>African Journal of Biotechnology >Composition of raw cow milk and artisanal yoghurt collected in Maroua (Cameroon)
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Composition of raw cow milk and artisanal yoghurt collected in Maroua (Cameroon)

机译：在Maroua（喀麦隆）收集的原牛奶和手工酸奶的组成

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摘要

The composition of milk is of most importance to the dairy industry and human health. This study was conducted to provide data on the composition of raw cow milk and artisanal yoghurt collected in Maroua (Cameroon). Milk and yoghurt samples were collected from 11 breeding sites and 12 producers in 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, whey protein, 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 and yoghurt varied from one sample to another. ?The chemical composition of some of the milk and yoghurt studied differed from the corresponding samples in previous studies. For example the mean pH of the raw cow milk (6.25) and artisanal yoghurt (3.84) were lower. The mean NPN levels of the cow milk and yoghurt (0.21g/100g) were higher. The mean fat content of milk (4.48 g/100 g) was higher. The protein fraction was lower in yoghurt while Fe, Cu and Mn levels were lower in both cow milk and yoghurt. The data reported in this paper would be helpful in dairy technology and public health.
机译：牛奶的成分对乳业和人类健康至关重要。进行这项研究是为了提供有关在Maroua（喀麦隆）收集的生牛奶和手工酸奶的成分的数据。分别从马鲁阿市的11个繁殖场和12个生产者那里采集了牛奶和酸奶样品。确定了以下参数：pH，干物质，灰分，脂肪，乳糖，总蛋白，非酪蛋白氮（NCN），非蛋白氮（NPN），真蛋白，乳清蛋白，酪蛋白，氨基酸组成，α-乳白蛋白，β-乳球蛋白，αS1-酪蛋白，αS2-酪蛋白，β-酪蛋白，κ-酪蛋白和矿物质组成。结果表明，牛奶和酸奶的组成随样品的不同而不同。所研究的某些牛奶和酸奶的化学成分与先前研究中的相应样品不同。例如，生牛奶的平均pH（6.25）和手工酸奶（3.84）较低。牛奶和酸奶的平均NPN水平较高（0.21g / 100g）。牛奶的平均脂肪含量（4.48 g / 100 g）较高。酸奶中的蛋白质含量较低，而牛奶和酸奶中的铁，铜和锰含量较低。本文报道的数据将有助于乳制品技术和公共卫生。

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