![]() ![]() ![]() Non-protein nitrogen of milk, including urea, has no biological value, so their high content can reduce the quality of the product ( 32 ). Wide variations have been reported in major and minor protein fractions of buffalo and bovine milks as presented in Table 6.3.However, as indicated earlier in Table 6.1, the total protein content of buffalo milk is higher than bovine milk which signifies better yield of different high-protein dairy products from buffalo milk. The results reported in this study are consistent with literature (Imbayarwo-Chikosi, 1999 and Missanjo, 2010) that herd-year-season significantly affect milk yield and composition of dairy cattle in Zimbabwe. The milk composition is an important indicator for its processing and the economic efficiency of the dairy industry. N = The nutrient is present in significant quantities but there is no reliable information on the amountįood Codes: Cheddar – 256 Cheddar Type, 30% Less Fat – 257.ĬSlightly salted butters contain approximately 500mg Na per 100gįood Codes: Butter (salted) – 346 Butter (unsalted) – 347 Spreadable Butter – 348 Spreadable Light Butter – 349. Milk yield for Jersey cattle was high in September and December. Milk, liquid secreted by the mammary glands of female mammals to nourish their young for a period beginning immediately after birth. Cambridge: Royal Society of Chemistry.įood Codes: Whole Milk Plain Yogurt – 295 Whole Milk Fruit Yogurt – 293 Low Fat Plain Yogurt -290 Low Fat Fruit Yogurt – 288. (2015) McCance and Widdowson's The Composition of Foods, Seventh summary edition. Fat is the most variable component of milk. In freshly secreted milk, it occurs as a microscopic globular emulsion of liquid fat in an aqueous phase of milk plasma. Source: Finglas P.M., Roe M.A., Pinchen H.M., Berry R., Church S.M., Dodhia S.K., Farron-Wilson M. Table1 Average composition of milk of different animal species Species Water Fat Protein Lactose Ash Friesian cow1 87.92 3.40 3.13 4.86 0.69 Sindhi cow. Cambridge: Royal Society of Chemistry.įood Codes: Whole Milk – 227 Semi-Skimmed Milk – 221 Skimmed Milk – 225 1% Fat Milk – 220. (2015) McCance and Widdowson’s The Composition of Foods, Seventh summary edition. Source: Finglas P.M., Roe M.A., Pinchen H.M., Berry R., Church S.M., Dodhia S.K., Farron-Wilson M. Tr = Trace amounts of the nutrient are present BWhole milk values are for milk standardised to a minimum 3.5% fat contentĭThe iodine content of summer and winter skimmed milk is 20µg and 39µg per 100g respectively
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