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European Journal of Applied Sciences – Vol. 12, No. 4
Publication Date: August 25, 2024
DOI:10.14738/aivp.124.17360.
Kouamé, M. L., Zoro, A. F., Brou, G. K. G., Traoré, M., Touré, A., & Soro, Y. R. (2024). Comparative Study of the Physicochemical
and Nutritional Parameters of Raw Milk from Three Breeds of Cows Raised in the Sub-Prefecture of Korhogo (Poro Region).
European Journal of Applied Sciences, Vol - 12(4). 273-284.
Services for Science and Education – United Kingdom
Comparative Study of the Physicochemical and Nutritional
Parameters of Raw Milk from Three Breeds of Cows Raised in the
Sub-Prefecture of Korhogo (Poro Region)
Kouamé, Maïmouna Liliane
Laboratory of Biochemistry, Microbiology and Valorization of Agricultural
Resources, Institute of Agropastoral Management University Peleforo Gon
Coulibaly, PO Box 1328, Korhogo, Ivory Coast and Laboratory of Biotechnology,
Training and Reseach Unit of Biosciences Faculty, Felix Houphouët Boigny
University, Po.Box. 582 Abidjan 22, Ivory Coast
Zoro, Armel Fabrice
Laboratory of Biotechnology, Training and Reseach Unit of Biosciences Faculty,
Felix Houphouët Boigny University, Po.Box. 582 Abidjan 22, Ivory Coast and
Laboratory of Biotechnology and Valorization of Agroresources and Natural
Substances, Training and Research Unit of Biological Sciences, Peleforo Gon
Coulibaly University, Po.Box- 1328, Korhogo, Ivory Coast
Brou, Gboko Konan Gatien
Laboratory of Biology, Production and Animal health, Institute of Agropastoral
Management University Peleforo Gon Coulibaly, PO Box 1328, Korhogo, Ivory
Coast
Traoré, Mariam
Laboratory of Biochemistry, Microbiology and Valorization of Agricultural
Resources, Institute of Agropastoral Management University Peleforo Gon
Coulibaly, PO Box 1328, Korhogo, Ivory Coast
Touré, Abdoulaye
Laboratory of Biotechnology and Valorization of Agroresources and Natural
Substances, Training and Research Unit of Biological Sciences, Peleforo Gon
Coulibaly University, Po.Box- 1328, Korhogo, Ivory Coast and Laboratory of
Biochemical Pharmacodymy, Training and Research Unit of Biosciences, Félix
Houphouët-Boigny University, Po.Box- 58, Abidjan 22, Ivory Coast
Soro, Yadé Réné
Laboratory of Biochemistry, Microbiology and Valorization of Agricultural
Resources, Institute of Agropastoral Management University Peleforo Gon
Coulibaly, PO Box 1328, Korhogo, Ivory Coast and Laboratory of Biotechnology,
Training and Reseach Unit of Biosciences Faculty, Felix Houphouët Boigny
University, Po.Box. 582 Abidjan 22, Ivory Coast
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Services for Science and Education – United Kingdom 274
European Journal of Applied Sciences (EJAS) Vol. 12, Issue 4, August-2024
ABSTRACT
Knowledge of the physicochemical and nutritional parameters of milk is essential
for its use. It is in this context that the present study was conducted with a view to
contributing to the food security of the people of Poro by assessing the
physicochemical and nutritional quality of raw milk produced by three breeds of
cattle from traditional farms in the Korhogo sub-prefecture. A survey was carried
out among farmers to describe their treatment of cattle up to milking. Milk
samples were taken from pasture by milking three breeds (Métis, Zébu djeli and
Goudales). Physicochemical and nutrient parameters were determined using the
AFNOR method. The study revealed that 56.38% of the breeders were foreigners
and 52.13% had more than 10 years' experience. Traders accounted for 51.06%.
Cattle were fed on pasture (100%) and milking was carried out manually
(98.93%). The results of the physicochemical and nutritional parameters of the
milk analysed are as follows: pH (6.70 - 6.80); acidity (16 - 18 °D); density (1.01 -
1.03); ash (6.16 - 7.90 g/L); lipids (32.20 - 45.10 g/L) and proteins (37.57 - 42.47
g/L). These results show that the milks studied comply with standards and could
contribute to food security for the people of Poro.
Keywords: poro, Métis, Goudales, Zébu djeli, nutitifs.
INTRODUCTION
Known as nature's most complete and nutritious food, milk represents an important part of
the diets of pastoral or agro-pastoral families and urban consumers [1]. In West Africa, milk is
a locally available nutritious product that plays an important role in the rural economy and in
the health of the growing number of children. Cattle breeding has the power to lift producers
from peasant agriculture, a large part of whom are women, out of poverty [2]. Its
consumption is increasing due to population growth, urbanization and changes in eating
habits, particularly those of the middle class [3]. However, the low productivity and lack of
competitiveness of this sub-sector of animal resources do not make it possible to satisfy this
growing demand through local production [4]. Ivory Coast, a country marked by a great
agricultural tradition, has remarkable performances in the field of export crops such as cocoa.
However, animal production, particularly milk and dairy products, still remains marginal in
the Ivorian economy [5]. Indeed, livestock farming still remains a secondary economic activity
with a contribution of around 4.5% to agricultural GDP and 2% to total GDP, which is low
given the country's enormous potential [6, 7]. Furthermore, Ivorian livestock farming includes
three well-differentiated production systems which are, among others, traditional, improved
traditional and intensive. The traditional system represents more than 95% of cattle breeding,
particularly in the North of the country which is home to 70% of these numbers with milk
production mainly provided by cattle [4, 8]. Production is dependent on a large number of
small producers, although this organization can have socio-economic advantages, it also leads
to high levels of contamination due to the often very rudimentary nature of the installations
or the lack of training of staff in food hygiene. However, the physicochemical and nutritional
quality of traditionally produced milk is very often average due to unhygienic milking
conditions or the often-untreated water used, including the non-existence of a refrigeration
system for some. In addition, these qualities always remain irregular due to several factors,
such as breed, season, cattle diet and lack of hygiene [9]. Despite the important role that milk
plays, many people remain hesitant about the physicochemical and nutritional quality of raw