Consumption Pattern and Effect of Processing on Fatty Acid Profile of Milk Fat

Description

– Consumption Pattern and Effect of Processing on Fatty Acid Profile of Milk Fat –

Download Consumption Pattern and Effect of Processing on Fatty Acid Profile of Milk Fat. Biochemistry students who are writing their projects can get this material to aid their research work.

Abstract

The consumption pattern and effect of processing on fatty acid profile of milk fat (manshanu) produced from milk of local cow breeds (Bunaji, Sokoto-Gudali) and Holstein-Friesian in Zaria raised under the same management system and the effect of onions used traditionally in frying milk fat for flavour enhancement and shelf life extension were investigated using standard methods.

Cross sectional survey of 398 randomly selected households within Zaria LGA revealed that 87.7% of 349 households consumed milk fats, 35.5% consumed it at least once a week, and 15.19% consumed it at least once per month while 49.28% consumed it sometimes.

Milk sample from Sokoto-Gudali produced significantly (p<0.05) higher milk fat and dry matter content but significantly (p<0.05) lower protein level when compared with the other cow breeds.

Introduction

Worldwide, fats and natural vegetable oil are increasingly becoming important in nutrition and commerce because they are sources of dietary energy, antioxidants, biofuels and raw material for industrial products.

Fats are used in food, cosmetic, pharmaceutical and chemical  industries. Vegetable oils account for 80% of the world‟s natural oils and fat supply (FAO, 2007).

Milk is described as a white liquid produced by mammals from the mammary gland to feed the young ones.

It is a vital type of food for over six billion human beings all over the world (Belewu, 2006). It is also a major contributor to food security as it alleviates poverty and mitigates malnutrition.

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