CONSUMER ACCEPTABILITY, PREFERENCE AND QUALITY ATTRIBUTES OF FRESH MILK, 'NONO' (FERMENTED MILK) AND WEST AFRICAN SOFT CHEESE FROM COW AND GOAT MILK

Abstract

Consumer acceptability, consumption pattern and preference for goat milk and its derived products among randomly selected Nigerians were investigated through a well-structured questionnaire. The physio-chemical quality and sensory quality ratings of fresh milk, 'Nono' (fermented milk) and West African soft cheese from cow and goat milk were also assessed. Consumption of goat milk is not popular among Nigerians, but seventy-nine per cent (79 %) of the respondents were prepared to take goat milk if it is readily available at reasonable price. Availability, price and taboos were identified as constraints hindering regular intake of the product. Fresh milk and 'Nono from goat milk contained higher (P<0.05) values of protein, fat, ash and total soluble solids than that of cow milk but there were no significant difference (P>0.05) in pH, total treatable acidity, fat, total solids and sensory quality scores for flavor and overall acceptability. In terms of pH total treatable acidity, fat, total solids and sensory quality scores (of appearance, texture, flavor and overall acceptability) West African soft cheese prepared from goat and cow milk were not significantly different (P>0.05). Results showed that goat milk could replace cow milk in the production of 'Nono' and West African soft cheese successfully without consumers noticing the difference.