The chemical composition of fresh and evaporated milk of cow marketed in Ghana

Abstract

The chemical composition of fresh milk and evaporated milk of cow from both local and imported sources was determined. The imported types of fresh milk and evaporated milk contained over 3% and 9% butterfat respectively; these figures agreed with the label declaration. The locally-produced fresh milk samples were found to contain mean values ranging from 2·76 % to 7·50% for butterfat, 11'62% to 15·19% for total solids, 2·99% to 3'63% for protein and 0·59% to 0'62% for ash. Crossbreeds of Jersey and any of the local breeds of Jersey and any local breeds of cattle produce milk of high chemical composition