Determination And Composition On Nutrients Of Some Milk And Dairy Products In Inner Mongolia Region

To establish Inner Mongolian milk and dairy products composition table, and evaluating their nutritional properties, a total of 216 raw milk and UHT milk of cow, goat, Mongolian horse and Bactrian camel were collected from Inner Mongolian region, and 62 conventional and modern leisure dairy food samples were collected from the area too. Dry matter, fat, protein, lactose/total carbohydrate and ash, as well seven minerals and five vitamins were determined according to national standard methods, and data was input scientifically, normality of data and outlier were tested and verified. Nutritional property differences between species, raw milk and UHT milk, organic vs non-organic, brands and geographical origins were compared and evaluated.Nutrient profiles of different animal milks are significantly different. Dry matter, protein, fat, ash and vitamin of goat and bactrian camel milk are significantly higher than cow milk; Mongolian horse milk has the highest lactose, and the lowest remaining macronutrients, VC (4.08mg/100g) and VA (3.88μg/100g) of horse milk are distinguishingly high than others, followed closely by camel milk (Vc 2.97mg/100g). Nutrients of Mongolian horse milk indicated geographical or breed differences. Horse milk of Xiwu and Zheng-Lan Banner of Xinlingol region have significantly higher dry matter, protein, lactose, ash and vitamin C than mare milk of Hulunbeir and Erenhot region, and fat of Hulunbeir mare milk is very significantly high than Erenhot region.Dry matter, fat, lactose of UHT product are significantly higher than raw milk, no statistical significant observed protein, ash and vitamins. This may contribute to flash evaporation and standardization procedure; some nutrients have been concentrated during the processing. Macronutrients of organic milk are significantly higher than non-organic, and so the vitamins overall. Among three brand UHT products statistical difference were observed in total means of dry matter, protein and fat, the possible correlation and influences of these differences on production cost and consumer’s choice need further study and discussion. Yi-Li Satine and Sheng-Mu organic milk marked with protein (3.48±0.16,3.45±0.09) that significantly higher than Meng-Niu Deluxe organic milk (3.37±0.05). Satine organic milk has the lower fat (4.26±0.34), significantly lower than those of Deluxe (4.46±0.33) and Sheng-Mu (4.61±0.15). Among non-organics UHT milk, dry matter, fat, lactose and ash of Yi-Liand Meng-Niu are significantly higher than Modern Farming, but no statistical differences on protein. Within one brand, such as Yi-Li or Meng-Niu, macronutrients declining with Organic, non organic high quality, and non organic common products; however this is not enough to imply substantial nutritional differences, especially not consistence with their price gap.Protein, fat, ash and total carbohydrate of milk powder made leisure dairy foods were respectively 4.7,2.6 and 2.8 times lower and 2 times higher than those of whole milk powder, implies massive stuffing with bulking ingredients. Among cheese and "Milk skin" samples, the factory made "conventional cheese" and "Milk-skin" also obviously applied cost cutting ingredients or measures, thus should announce "processed cheese" or "new tech. or new formula cheese" instead of "conventional cheese".