Effect of Preservation Methods on Proximate Composition and Physicochemical Properties of Raw Cow Milk in Aliero, Kebbi State

This study evaluated the effects of selected natural preservation methods—clove (T₂), honey (T₃), charcoal (T₄), and ginger (T₅), relative to an untreated control (T₁)—on the proximate composition and physicochemical properties of raw cow milk. Samples were arranged in a Completely Randomised Design (CRD) and monitored over a storage period at ambient temperature. Honey treated milk (T₃) recorded the highest crude protein (1.39%) and ash content (0.86%), alongside the lowest moisture content (78.27%), establishing a notable nutrient concentration effect. Physicochemical profiling on Day 3 revealed that honey (T₃) and ginger (T₅) treatments maintained structural indices closer to fresh milk standards, exhibiting stable pH (6.62 and 6.55 respectively) and high total solids (12.60% and 12.45%) compared to charcoal (T₄), which triggered advanced acidification. The findings demonstrate that honey acts effectively as both a nutritional enhancer and a stabilizer for short-term milk storage, though it requires environmental temperature controls for optimal performance.