Chemical composition of rural dairy by-products

Abstract EN

About 100 samples of rural house made dairy by- product namely; Whey, Buttermilk (churned milk, laban khad) and Rayeb milk were investigated for their chemical composition.

It was found that the mean values (± standard deviation (SD)) for chemical composition of Whey were 0.133±0.046%, 0.849±0.299%, 9.46±3.75%, 0.385±0.23%,4.33±2.73%,9.28±3.28%, 9.67±3.25 %, 3.33±2.71%, 3.77±3.17%, 90.32±3.25% and 0.76±0.22%, for total nitrogen (T.N), total protein (T.P), protein / D.M,fat, fat /dry matter (D.M), solids not fat (S.N.F), total solids (T.S), salt, salt in serum, moisture and acidity, respectively.

The mean values (±SD) for the chemical composition of Rayeb milk were 0.70±0.04%, 4.49±0.27%, 42.05±5.39%, 1.20±0.64%, 11.01±5.43%, 9.60±1.06%, 10.80±1.08%, 89.19±1.08% and 0.88±0.30%, for T.N,T.P,protein in D.M,fat,fat in D.M,S.N.F, T.S, moisture and acidity, respectively.

And, the mean values (±SD) for the chemical composition of Buttermilk were 0.47±0.04%, 3.04±0.30%, 42.85±11.57%, 1.6±0.52%,14.86±7.66%,6.47±1.88%, 7.54±1.80%, 0.31±0.23%, 0.34±0.26%, 92.45±1.80% and 0.38±0.17% for acidity, for T.N, T.P, protein in D.M, fat, fat in D.M, S.N.F, T.S, salt, salt in serum, moisture and acidity, respectively.