Processing Techniques and Consumers Acceptability of Cow Milk Products
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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 centr...
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 andbutter 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.
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