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Subject: Livestock Production and Management × Author: Chauhan, Surya Pratap Singh × End date: 2019 × Start date: 2010 ×
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    ThesisItemOpen Access
    Evaluation of Pantja goat milk for gross composition and selected minerals
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-05) Chauhan, Surya Pratap Singh; Sanjay Kumar
    Present work was carried out on Pantja goats, reared at goat unit of Department of Livestock Production Management (LPM), College of Veterinary & Animal Sciences, Govind Ballabh Pant University of Agriculture & Technology, Pantnagar (Uttarakhand), during Nov 2018 to April 2019. The main objectives of the investigation were to study the physico-chemical properties of Pantja goat milk and to study the effect of lactation order and stage of lactation on physic-chemical properties of Pantja goat milk. The salient findings emerged from the present investigation are summarized as follows. During the entire study the fresh goat milk samples of Pantja goats according to lactation order and also during their 1st (up to 30 days), 2nd (31 to 60 days) and 3rd (above 61 days) stage of lactation were analyzed for physic-chemical properties such as color, specific gravity, boiling point, water, fat, protein, lactose, total solids, SNF, total ash, titratable acidity and pH of Pantja goat milk. The average specific gravity, the boiling point of milk was 1.036 and 100.12, respectively and color of milk was perfectly white. The overall mean chemical composition of milk was 85.27 percent water, 14.67 percent total solids, 10.06 percent SNF, 5.09 percent carbohydrate, 0.78 percent total ash, 0.130 percent titratable acidity and 6.44 pH. The values of milk composition were significantly affected by lactation order and stage of lactation. The mean values of specific gravity, boiling point, fat, protein, total solids, SNF, ash, titratable acidity content of Pantja goat milk significantly increased from 1st to 3rd stage of lactation. While water, carbohydrates and pH content of milk significantly decreased during 1st to 3rd lactation order as well as the stage of lactation. The overall average minerals (mg/L) content of Pantja goat milk i.e. Calcium 893.06; Magnesium 114.78; Phosphorus 1122.26; Potassium 1168.49; Sodium 635.35; Zinc 2.36; Manganese 0.137; Selenium 0.013 and Iron 0.50, respectively. The mineral concentration of condensed milk was higher than fluid milk. In condensed milk minerals content were Calcium 1964.73 mg/L; Magnesium 241.03 mg/L; Phosphorus 1795.61 mg/L; Potassium 1869.58 mg/L; Sodium 762.42; Zinc 6.57 mg/L; Manganese 0.60 mg/L; Selenium 0.020; Iron 3.37 mg/L, respectively. In another part of this research work manufacturing toffee using Pantja goat milk and select the best product on the basis of sensory evaluation of toffee. The microbiological and sensory characteristics of toffee were studied on different storage intervals at refrigeration temperature, room temperature and 37°C to assess the storage life. The microbiological study revealed significant increase in total plate count and yeast and mold count with the advancement in storage period. The rate of increase in the microbial count was higher for higher temperatures. However, none of the samples showed the presence of coliform bacteria. Sensory quality (color and appearance, flavor, body and texture and overall acceptability) decreased significantly with increased temperature and duration of storage. The samples remain acceptable for 12-14 days at refrigeration temperature, 9-10 days of room temperature and 6-8 days at 37°C.