IJSRP, Volume 8, Issue 9, September 2018 Edition [ISSN 2250-3153]
G. S. Dafur, C. C. Iheukwumere, E. T. Azua
A study was conducted on ‘nono’ (locally fermented cow milk) sold in Mangu Local Government Area of Plateau State to assess its physicochemical quality and sensory characteristics. A total of 300 ‘nono’ samples were randomly collected from 10 purposively selected markets in the study area for laboratory assessment. The overall means for temperature, pH, specific gravity (SG), and titratable acidity (TA) were 27.80±2.90oC, 5.78±0.76, 1.029±0.01g/ml and 0.186±0.03% respectively.