A comparative study of some chemical components of various milk samples in Yobe State, Nigeria
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| Format: | Recurso digital |
| Langue: | anglais |
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Zenodo
2019
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| _version_ | 1866901042413699072 |
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| author | Khanam, Sabina |
| author_facet | Khanam, Sabina |
| contents | <p><span lang="EN-GB">Milk is an important ingredient in our diet as it is very good source of calcium. This study was carried out to investigate the chemical components of milk samples collected from cow, camel and goat in Yobe State, Nigeria. Chemical components as moisture content, dry matter and ash content were determined. The generated data show that goat milk has the highest moisture content (88.41 ±0.20) and ash content (0.75 ±0.01), while Camel milk has the lowest moisture content (84.73 ±0.22) and ash content. Dry matter is the highest in camel milk (15.27 ±0.22) and the lowest in goat milk (11.59 ±0.20).</span></p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_19418856 |
| institution | Zenodo |
| language | eng |
| publishDate | 2019 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | A comparative study of some chemical components of various milk samples in Yobe State, Nigeria Khanam, Sabina camel, cow, goat, chemical components, milk <p><span lang="EN-GB">Milk is an important ingredient in our diet as it is very good source of calcium. This study was carried out to investigate the chemical components of milk samples collected from cow, camel and goat in Yobe State, Nigeria. Chemical components as moisture content, dry matter and ash content were determined. The generated data show that goat milk has the highest moisture content (88.41 ±0.20) and ash content (0.75 ±0.01), while Camel milk has the lowest moisture content (84.73 ±0.22) and ash content. Dry matter is the highest in camel milk (15.27 ±0.22) and the lowest in goat milk (11.59 ±0.20).</span></p> |
| title | A comparative study of some chemical components of various milk samples in Yobe State, Nigeria |
| topic | camel, cow, goat, chemical components, milk |
| url | https://doi.org/10.5281/zenodo.19418856 |