Effect of pasteurization on the physicochemical and nutritional quality of milk from the Korhogo dairy

Résumé fourni par la source

Stabilization of the nutritional value of milk is essential for its conservation. It is in this context that the aim of this study was to evaluate the nutritional quality of raw and pasteurized cow's milk produced in Korhogo with a view to its valorization. Raw and pasteurized milk were sampled from June 24 to July 13, 2024, at the Korhogo dairy. The physicochemical and nutritional parameters of the two types of milk were determined according to AOAC methods. The results of the physicochemical parameters revealed that the values ​​of pH, acidity, dry matter and degree brix are respectively 6.64 ± 0 .01 and 6.90 ± 0.00; 18.00 ± 0.10; 16.20 ± 0.04 °D; 121.93 ± 0.64; 126.23 ± 2.19 g/L and 10.10 ± 0.10; 11.20 ± 0.10 °Brix for raw and pasteurized milk. The nutritional parameters of raw and pasteurized milk show significant contents of ash (7.00 ± 0.01 and 7.47 ± 0.01 g/L), lipids (40.80 ± 0.02 and 36.30 ± 0.46 g/L), proteins (40.71 ± 0.01 and 37.02 ± 0.01 g/L) and carbohydrates (33.42 ± 0.03 and 45.44 ± 0.04 g/L). Pasteurization could be used to stabilize the nutritional value of milk.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.