Nutrient Composition of Pasteurized Milk from Selected Local Government Areas of Taraba State

Ardo; B A; Barje; PP; Aliyara; YH; Mbahi; T F; Jatutu SS

doi:10.56201/ijaes.vol.11.no7.2025.pg56.61

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Nutrient Composition of Pasteurized Milk from Selected Local Government Areas of Taraba State

Ardo, B A, Barje, PP, Aliyara, YH, Mbahi, T F and, Jatutu SS

Abstract

Milk remains a critical component of human nutrition, offering essential nutrients including protein, lactose, fat, vitamins, and minerals. This study aimed to evaluate the nutrient composition of pasteurized milk sourced from selected smallholder pastoral dairy farmers across four local government areas (LGAs) in Taraba State, Nigeria. A total of 80 milk samples were aseptically collected and analyzed for fat, solids-non-fat (SNF), protein, lactose, salt, density, freezing point, temperature, and pH using AOAC-standard methods. Results revealed no statistically significant differences (p > 0.05) in the nutrient parameters across the studied locations, suggesting that pasteurization standardizes milk composition regardless of local environmental or management variations. The average nutrient values across all locations were 5.86% fat, 8.89% SNF, 3.27% protein, 4.89% lactose, and 0.73% salt, with freezing points ranging from -0.57°C to -0.60°C. These findings reinforce the role of pasteurization in enhancing milk quality stability and support its broader adoption in local dairy production to ensure food safety and nutritional consistency.

Keywords

pasteurized milknutrient compositionpastoral dairymilk quality

References

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Nutrient Composition of Pasteurized Milk from Selected Local Government Areas of Taraba State

Abstract

Keywords

References

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