Processing Techniques and Consumers Acceptability of Cow Milk Products

Processing Techniques and Consumers Acceptability of Cow Milk Products
  • Engels
  • Paperback
  • 9783659779619
  • oktober 2015
  • 148 pagina's
Alle productspecificaties

Samenvatting

Processing techniques, quality attributes and consumers acceptability of cow milk products obtained from three region of northern Nigeria were investigated in this study. Sixty cow milk products processors (twenty/region) were selected and interviewed. Consumers acceptability pattern of cow milk products were assessed through a field survey. Results of the study showed that four cow milk products (sour 'nono', yoghurt, soft/hard cheese and butter) are produced in the three zones. Similar processing techniques were used in north east and northwest but this was different from that of north central. Hard cheese/ chuku are processed in north east and north west while soft cheese/wara is processed in the north central. Calf/rennet or abomasa is the main ingredient used in hard cheese while sodom apple is the chief ingredient in soft cheese making. Consumer data reveals a relatively higher preference for yoghurt (46.33%) and butter (27.33%)than the other products. While hard cheese and butter were highly (30% and 35% respectively) consumed in the north east and north west than their counterparts from north central who have high (28%) preference for soft cheese.

Productspecificaties

Inhoud

Taal
Engels
Bindwijze
Paperback
Verschijningsdatum
oktober 2015
Aantal pagina's
148 pagina's
Illustraties
Met illustraties

EAN

EAN
9783659779619

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Extra groot lettertype
Nee
Thema Subject Code
PST

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