MILK PROCESSING AND UTILIZATION IN WEST AFRICAN SUB-REGION: A REVIEW


MILK PROCESSING AND UTILIZATION IN WEST AFRICAN SUB-REGION: A REVIEW


Kubkomawa, H.I.

Department of Fisheries Technology, Federal Polytechnic, Mubi Adamawa State, Nigeria


Journal of Theoretical and Applied sciences

The objective of this paper was to review milk processing techniques and consumption rate in West African Sub-Region. The Nigerian dairy industry represents an important component of the agribusiness sector of the economy with great economic, nutritional, and social benefits. Processing of fresh milk is achieved by local techniques into various traditional milk products. About 47kg of liquid milk per individual is consumed per year in Nigeria compared to an average of 25kg for the sub-Saharan Africa region. Consumers display strong preference for locally produced and processed products such as nono (sour milk), kindirmo (sour yoghurt), maishanu (local butter), cuku (Fulani cheese) and wara (Yoruba cheese). The choice of preference is based on flavour, perceived nutritional value and regional customs and beliefs. Similarly, the local products are believed to be cheaper than their imported counterparts. Sour milk and local butter accounted for over 30% of all dairy products consumption. Urban household consume about 20% more dairy products than rural household. Pastoralists are mostly the producers, but consume less of the products. Modern milk processing techniques and higher consumption rate should be encouraged in West African Sub-Region to ensure improved human and animal productivity in the region.


Keywords:   Milk Processing Techniques, Consumption Rate, Nutritional Benefits, West Africa


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How to cite this article:
Kubkomawa, H.I.MILK PROCESSING AND UTILIZATION IN WEST AFRICAN SUB-REGION: A REVIEW.Journal of Theoretical and Applied Sciences, 2019, 2:7


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