eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2019-10-28 7 6 242 245 10.12691/ajfst-7-6-12 AJFST20197612 article Adéyémi Sharafa Dine DJIBRIL 1 Fifa Théomaine Diane BOTHON bothon2006@hotmail.com 1 2 Pascal Cokou AGBANGNAN DOSSA 2 Félicien AVLESSI 2 Laboratory of Study and Research in Applied Chemistry, Polytechnic School of Abomey Calavi, University of Abomey-Calavi, Bénin The aim of this study is to evaluate the physio-chemical and nutritional potentials of raw milk from Girolando and Borgou species of cow in South of Benin. For this purpose, different physical chemistry techniques were used on 10 samples of raw cow milk’s from Girolando breed and 10 others from Borgou breed. Results show that the majority of analyzed parameters comply with food standards, except the titratable acidity values for both milk variety and vitamins content for Girolando breed. There were no significant differences between: Density, Fat content, Total carbohydrates, Proteins and Magnesium contents of the two milks. However, there is a significant difference for Borgou cow's milk content of mineral except for sodium content which has high rate in the milk of Girolando's cows (0.6042±0.039g/kg). Moreover, cow milk from Borgou is particularly richer in vitamin B2 (405.97±32.57g/kg) than the one of Girolando. The outcomes of this research could serve as a reference for nutritionists in their quest for balanced diet composition and editing of their teachings and communications. http://pubs.sciepub.com/ajfst/7/6/12/ajfst-7-6-12.pdf food safety milk nutrients physico-chemistry