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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Evaluation of the Physicochemical Parameters of Cow’s Fresh Milk in Shkodra
Author(s)
Julia Preka1 and Adem Bekteshi2
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DOI:10.17265/2161-6264/2016.04.008
Affiliation(s)
1. Regional Health Directorate, Shkoder 4000, Albania
2. Department of Biochemistry, University of Shkodra, Shkoder 4000, Albania
ABSTRACT
Milk is universally recognized as complete food, which contains essential components for human nutrition. Physicochemical
analysis constitutes an
important device that monitors its quality. The purpose of this study was to
determine the physicochemical characteristics of fresh cow milk in samples
taken in the region of Shkodra and Lezha and compare it to European quality
standards. Results of the
analyses were statistically processed by the Minitab 17 statistical program. Results showed that there is no
significant difference (P > 0.05) in fat,
protein, lactose and density value, while there is significant
difference (P < 0.05) in pH, ash%
without fat, freezing point and water value. The results show a stability of physicochemical parameters of milk, with
variation according to the region where samples were gathered.
KEYWORDS
Cow’s milk, physicochemical parameters, quality.
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