The effect of storage condition on the mineral and lactose content in goat's milk / Noor Fatiha Ahmad Bahrin ...[et al.]

• Main Authors: Ahmad Bahrin, Noor Fatiha, Abdullah, Nor Atiqah, Shaari, Muhammad Eiman Uzmi, Muszaimi, Luqman Mustaqim, Ab. Aziz, Nur Shahidah
• Format: Student Project
• Language: English
• Subjects: Nutrition; Food processing and manufacture
• Online Access: https://ir.uitm.edu.my/id/eprint/54323/1/54323.pdf; https://ir.uitm.edu.my/id/eprint/54323/

Milk is a part of essential food as it is considered as a good source of minerals such Sodium (Na), Potassium (K), Magnesium (Mg), Calcium (Ca) and Iron (Fe). There is a little academic attention given in the studies of goat's milk. An initiative was taken to study the effect of storage condition on the mineral and lactose content in goat's milk since such research has a little academic attention. There are several studies dealing with the storage condition, but they are more focus on bacteria content in milk. It is known that changing of the mineral and lactose content has a rather significant effect to the consumer. The goat's milk samples are collected from a goat's milk farm and are then proceed to be store in the freezer and chiller in a plastic container and are tested on three different periods. Mineral contents as Na, K, Mg, Ca and Fe were diluted and tested using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES) while the lactose content in the goat's milk samples is tested using the Benedict's method. Although there were few errors with the findings that may due to the way the diluted samples were prepared it is found that mineral contents in goat's milk decrease with time but mineral contents in goat's milk samples stored in freezer did not decrease much from the constant. Whereas for lactose, it increases with time in the chiller. The increase value of lactose is due to the synthesizing of glucose to lactose in the goat's milk samples. The value of lactose in freezer is inconsistent because of the errors during the titration process of the experiment. This error can be easily prevented with ensuring that the each and every change in the titration experiment is observed carefully and precisely