Study On Chemical Composition Of Nili Ravi Buffalo Milk
By: Yasir Abrar | Prof. Dr. Muhammad Ayaz.
Contributor(s): Dr. Jaleed | Mr. Muhammad Nadeem.
Material type: BookPublisher: 2010Subject(s): Department of Dairy TechnologyDDC classification: 1220,T 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 (p<O.05) higher in the late lactation (14.62 and 15.45) stage than the early (12.94 and 13.65) and mid lactation (13.76 and 14.14) stages. In contrast, the content of total protein (4.31 to 4.78%), SNF (X.4() to8.70%), lactose (4.36 to 4.74%), and ash (0.l8to 0.19%) did not vary significantly among the different lactation stages. Fatty 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.Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|
Thesis | UVAS Library Thesis Section | Veterinary Science | 1220,T (Browse shelf) | Available | 1220,T |
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 (p
There are no comments for this item.