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Subject: Dairy Chemistry × Author: SOUMYA × End date: 2022 × Start date: 2022 ×
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    ThesisItemOpen Access
    CHARACTERIZATION OF MILK FAT OF BEETAL AND SIROHI GOAT BREEDS FOR PHYSICO – CHEMICAL AND THERAPEUTIC ATTRIBUTES
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2022) SOUMYA; SHILPASHREE B.G.
    Many goat breeds are meant for their high milking and meat purpose. Among that Beetal and Sirohi goat breeds are high milk yielding animals. Caprine milk is known as naturally homogenized milk known for its unique composition, and therapeutic values and exhibits wide variation in physicochemical and technological characteristics as an impact on the preparation of dairy products. Hence an attempt has been made in the present investigation to study the compositional, physico-chemical characteristics, of milk, cream and ghee of two different breeds such as Beetal goat (BG) and Sirohi goat (SG). Also, the antioxidant activity, fat digestibility by In-vitro and storage stability of ghee prepared from both goat milk was also evaluated. The BG milk (BGM) showed highest fat (3.97 %), protein (3.90 %), ash (0.82 %) and total solids (12.38 %) than SG milk (SGM). The chemical parameters were also showed highest for BGM, like Specific gravity (1.029), Viscosity (1.80 cP), Surface tension (54.00 dynes/cm) and pH (6.80). than SGM. The BGM has showed lowest fat globule size in milk as well as in cream (2.50 μm) and ghee (64.53 μm) compared to SGM and cow milk (CM). The BG cream (BGC) showed lesser moisture (19.60 %) and ash (0.2 %) content whereas higher fat (86.21 %) and protein content (5.12 %) than SG cream (SGC). The cholesterol content showed lowest for BG ghee (BGG) (208.52 mg/100g) than SG ghee (SGG) (215 mg/100g) compared to the cow ghee (CG). The BGG showed smaller granular size (142.82 μm), than SGG and CG. The BGG showed highest antioxidant activity (92.32 %) and fat digestibility (142.82 μ mol/ mL) than SGG. Also, BGG showed lower peroxide value than SGG and CG, this could be due to its highest antioxidant activity. With the increasing storage period there was slight increase in FFA content in all the samples of ghee at accelerated storage temperature (60 °C).