Study On Chemical Composition Of Nili Ravi Buffalo Milk (Record no. 2939)

000 -LEADER
fixed length control field 02905nam a2200193Ia 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20151001145943.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 150525s2010 xx 000 0 und d
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 1220,T
100 ## - MAIN ENTRY--AUTHOR NAME
Personal name Yasir Abrar
110 ## - MAIN ENTRY--CORPORATE NAME
Location of meeting Prof. Dr. Muhammad Ayaz
245 ## - TITLE STATEMENT
Title Study On Chemical Composition Of Nili Ravi Buffalo Milk
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Year of publication 2010
502 ## - DISSERTATION NOTE
Dissertation note Milk is a complete food and contains all the nutritional components in balanced form. It helps to meet important nutritional needs of the human body. Vitamins, minerals, sugar, Fat, and protein are present in milk. Among the established breeds of buffalo in Pakistan. the Nili-Ravi breed originated in the valleys of Sutlej and Ravi rivers is dominant in the Punjab province. The purpose of the study is to determine the chemical composition and fatty acid profile of buffalo milk.

The milk animals, Buffaloes were divided into 3 groups on the basis of lactation period i.e early, middle and late lactation. Five animals were present in each group. Six milk samples. 3 in the morning and 3 in the evening from each animal was collected. A total of 90 milk samples were obtained for analysis. Milk in bottles of 500 ml capacity was transported to lab. [he samples were analyzed in Livestock Production Research Laboratory, Livestock Production Research Institute Bahadurnagar (Okara). Temperature, Density, Conductivity and freezing point was determined by using Milkoscan.

Buffalo samples were analyzed for proximate analysis, parameters like fat, crude protein, lactose, ash, solids not fat, total solids, pH and acidity were determined. Fatty acid profile of buffalo milk was determined by the method of AOAC (2000). Milk fat content (%)was Ihund to be significantly (p<0.05) lower in the early (6.52) and mid lactation (6.61) stages than the late lactation stage (6.85). The content of TS (%) was found to be significantly (pFatty acids profile also checked from Cl to C20. The values of Butyric acid, Caproic acid. Myristic acid, Stearic acid, and Oleic acid showed significant increase towards end of lactation. 'lhcse values of fatty acids also revealed that there is significant difference among the animals and between the lactation stages of Nih- Ravi buffalo milk. Results showed that Capric acid, Laurie acid, Palmitic acid, Palmitoleic acid, Linoleic and Linolenic acid decreased in early to middle and increased towards end of lactation.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Department of Dairy Technology
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Dr. Jaleed
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Mr. Muhammad Nadeem
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Thesis
Holdings
Damaged status Collection code Permanent Location Current Location Shelving location Date acquired Full call number Accession Number Koha item type
  Veterinary Science UVAS Library UVAS Library Thesis Section 2015-05-28 1220,T 1220,T Thesis


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