CONSUMPTION PATTERN AND EFFECT OF PROCESSING ON FATTY ACID PROFILE OF MILK FAT (MANSHANU) PRODUCED FROM MILK OF LOCAL COW BREEDS IN ZARIA

📄 Project Abstract

Worldwide, fats and natural vegetable oil are increasingly becoming important in nutrition and commerce because they are sources of dietary energy, antioxidants, biofuels and raw material for industrial products. Fats are used in food, cosmetic, pharmaceutical and chemical industries. Vegetable oils account for 80% of the worlds natural oils and fat supply (FAO, 2007). Milk is described as a white liquid produced by mammals from the mammary gland to feed the young ones. It is a vital type of food for over six billion human beings all over the world (Belewu, 2006). It is also a major contributor to food security as it alleviates poverty and mitigates malnutrition. Nutritionally enriched milk and its products with enhanced biological potential and without health risks are generally demanded (Baloch et al., 2006; Rahman et al., 2006; Khan and Zeb, 2007). For centuries, cow milk has been consumed and processed into various dairy products such as butter, cheese and ice cream. Studies have s...