Effect of Preservation Methods on Proximate Composition and Physicochemical Properties of Raw Cow Milk in Aliero, Kebbi State

Abstract

This study evaluated the effects of selected natural preservation methods—clove (T2), honey (T3), charcoal (T4), and ginger (T5), relative to an untreated control (T1)—on the proximate composition and physicochemical properties of raw cow milk. Samples were arranged in a Completely Randomised Design and monitored over a storage period at ambient temperature. Honey- treated milk (T3) recorded the highest crude protein (1.39%) and ash content (0.86%), alongside the lowest moisture content (78.27%), establishing a notable nutrient concentration effect. Physicochemical profiling on Day 3 revealed that honey (T3) and ginger (T5) treatments maintained structural indices closer to fresh milk standards, exhibiting stable pH (6.62 and 6.55 respectively) and high total solids (12.60% and 12.45%) compared to charcoal (T4), which triggered advanced acidification. The findings demonstrate that honey acts effectively as both a nutritional enhancer and a stabilizer for short-term milk storage, though it requires environmental temperature controls for optimal performance.

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