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Theses (M.Sc.)

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  • ThesisItemOpen Access
    OPTIMIZATION OF SPRAY DRYING CONDITIONS FOR PREPARATION OF PROBIOTIC DIRECT VAT SET STARTERS
    (ICAR-NDRI, KARNAL, 2023) WALDE NEHA RAVI; CHAND RAM
    Direct vat set (DVS) starters are concentrated form (1011-1014 CFU/g), available in both freezedried and frozen state. Freeze drying is most commonly used for the production of probiotic DVS on a commercial scale which is a costly and time-consuming process. On the other hand, spray drying is a low-cost, high-yield technology being explored in the food sector to prepare large amounts of dried probiotics. The present study was aimed to select protective agents and optimize spray drying conditions to prepare DVS starters of probiotic Lactiplantibacillus plantarum strains. Two probiotic strains i.e. Lactiplantibacillus plantarum CRD7 and Lp. plantarum HD48 were selected based on their health-promoting features and evaluated for techno-functional attributes in milk for preparation of dahi. Significance difference (p<0.05) was observed w.r.t. techno-functional (i.e. curd setting time (14.33±0.02 h), pH (4.26±0.01), titratable acidity (0.7±0.01 % LA) and total probiotic counts (8.71±0.01 Log CFU/mL), overall acceptability sensory score (9.0±0.0) and texture profile (firmness 2.30±0.0 N), of probiotic dahi prepared with Lp. plantarum CRD7 compared to Lp. plantarum HD48 respectively. Based on better techno functional performance, two Lp. plantarum strains were subjected for heat challenge experiment using to optimize spray drying parameters i.e. protective agents and inlet temperature to determine their heat tolerance for the better survivability during spray drying of probiotic for probiotic DVS powder preparation. Three protective agents i.e. lactose, maltodextrin and sorbitol were assessed at varied concentrations and temperature combinations for their heat tolerance to enhance the survivability of selected probiotic Lp. plantarum strains. Evaluation of probiotic DVS prepared with maltodextrin @ 2.5% concentration showed better survivability rate exposed to 1 min (95.27±0.03) and 5 min (95.15±0.03) at 55°C compared to sorbitol and lactose. The cell survivability of selected probiotic Lactobacillus strains was found to be affected by the type and concentration of the protective agents. Inoculum levels @ 0.002% and 0.004% (w/v) of three different spray dried probiotic DVS was optimized for preparation of dahi. Observations on storage stability of probiotic DVS packed in three packaging (aluminium laminate, LDPE and EVOH) materials and stored at -20°C and 4°C exhibited no significant difference in techno-functional performance up to two months of storage. It is concluded that optimized spray drying conditions for preparation of probiotic DVS starters of Lp. plantarum CRD7 could be utilized for preparation of health-promoting fermented dairy foods such as dahi, lassi etc.
  • ThesisItemOpen Access
    SCROTAL INFRARED DIGITAL THERMOGRAPHY AS AN INDICATOR OF SEASONAL EFFECT ON SEMINAL ATTRIBUTES AND PHYSIO-BIOCHEMICAL PARAMETERS OF THARPARKAR AND KARAN FRIES BULLS
    (ICAR-NDRI, KARNAL, 2022) JASKIRAN KAUR; SOHAN VIR SINGH
    In order to find out effect of scrotal temperature difference on semen quality and seminal biochemical parameters, five each of Tharparkar and Karan Fries bulls were selected from Artificial breeding research centre ICAR-NDRI, Karnal. All the experimental animal were maintained under standard conditions of feeding and management. The bulls were exercised in bull excerciser once a week to maintain sexual behavior and ensure quality semen production. The environmental variables in terms of minimum and maximum temperature, dry and wet temperature, relative humidity etc were recorded throughout experimental period for calculation of temperature humidity index (THI). Semen samples were collected from both the breeds of bulls at weekly interval during winter, spring and summer season. Just after collection semen sample were analyzed for Physical (semen volume, sperm concentration, mass motility, progressive motility, live sperm percent, HOST, acrosomal integrity and sperm abnormalities) and biochemical (seminal plasma malondialdehyde and reactive oxygen species) parameters. Infrared thermography of different anatomical sites i.e. scrotum, ocular and muzzle temperature were recorded at weekly in both the breeds during different season. The physiological responses (RT and RR) of both the breeds were recorded at weekly interval during different season. Blood samples were collected at fortnight interval from both the breeds during different seasons. The plasma samples were analyzed for the levels of blood plasma testosterone and heat shock protein 70. The temperature gradient between proximal and distal pole of scrotum was significantly (P< 0.05) lower during summer season. The TG was found to be significantly (P < 0.05) higher in Tharparkar than Karan Fries bulls during summer season. No significant variation was found in the semen volume during summer season. The sperms mass motility, progressive motility, live sperm %, hypoosmotic swelling test and acrosomal integrity was found to be significantly (P< 0.05) higher during spring season than summer season in Karan Fries bulls. All these parameters showed significantly (P< 0.05) higher values in Tharparkar compared to Karan Fries bulls during winter, spring and summer season. Whereas, progressive motility was found to be significantly higher (P< 0.05) during spring season in Tharparkar bulls. Significantly (P < 0.05) higher sperm concentration was observed in Tharparkar than Karan Fries bulls during all three seasons. Whereas, reverse trend i.e. lower total sperm abnormalities was found in Tharparkar than Karan Fries bulls during different season. The seminal plasma MDA levels were observed to be significantly higher during summer season compared to spring and winter season in both the breeds. Further the levels of MDA showed significantly (P < 0.05) lower levels in Tharparkar than Karan Fries bulls during all three seasons. The ROS positive sperm cells were observed to be significantly (P < 0.05) lower during spring season compared to winter and summer in both the breeds. The ROS positive sperm cells are numerically higher in Karan Fries bulls than Tharparkar bulls during summer season. The rectal temperature and respiration rate were significantly (P < 0.05) higher during summer season in both the breeds. These values were found to be significantly higher in Karan Fries bulls than Tharparkar bulls during all the seasons. The blood plasma testosterone levels were found significantly (P < 0.05) higher during all the three seasons in Tharparkar compared to Karan Fries bulls. The blood plasma heat shock protein 70 showed significantly higher (P <0.05) levels during summer compared to spring and winter season. Among the breeds, the levels of HSP70 were found to be significantly higher (P < 0.05) in Karan Fries than Tharparkar bulls during different season. The scrotal temperature gradient showed significant (P<0.05) positive correlation with mass motility, progressive motility, live sperms %, HOST, acrosomal integrity and significant (P<0.05) negative correlation with sperm abnormality and level of testosterone. The THI was found to be inversely correlated with TG and positively correlated with testosterone and HSP 70. Based on the result obtained it can be concluded that lower scrotal temperature gradient in Karan Fries compared to Tharparkar bulls affected semen quality negatively and summer season was more stressful to Karan Fries than Tharparkar bulls. Since scrotal surface temperature gradient was less in Karan Fries bulls and correspondingly the semen quality was deteriorated and the level of stress markers (MDA, HSP70, ROS, RT, RR) was also higher indicating susceptibility of Karan Fries bulls to heat stress compared to Tharparkar bulls.
  • ThesisItemOpen Access
    MILK SOMATIC CELL COUNTS OF DAIRY ANIMALS REARED UNDER FARM AND FIELD CONDITIONS
    (ICAR-NDRI, KARNAL, 2022) GORE PRATAP LAXMAN; AJAY KUMAR DANG
    The present study undertaken to study factors affecting the milk somatic cells of dairy animals reared under farm and field conditions. A total of 192 dairy animals were included from NDRI farm and adjoining villages (farm) of Karnal, Haryana and divided into 96 cows (48 Sahiwal and 48 KF), 48 buffaloes, 48 goats and further subdivided into 2 groups i.e. farm (n=24) and field (n=24). A proforma was prepared for survey on field which included different questionaries regarding managemental practices followed by farmers for clean milk production. Milk from different dairy animals was collected hygienically and evaluated for milk composition and somatic cell count (SCC). Changes in milk composition and somatic cell count were evaluated to observe the effect of different parity i.e., primiparous, and multiparous and different managemental practices. Milk somatic cell counts were significantly lower in primiparous as compared multiparous cows (Sahiwal and KF) in both farm and field conditions. While average range of milk somatic cell counts in Murrah buffaloes were significantly lower as compared to cows.Milk somatic cell counts in farm goats were higher than that of field.With increase in SCC there was no significant variation in fat percent of dairy animals. However, protein, EC and pH increased, whereas SNF and lactose decreased.Washing of animals, hands, udder and teats and collection vessels before milking were followed under field conditions, whereas washing of udder after milking, teat dipping and screening of udder for mastitis were not followed. This study indicated that milk SCC gets influenced by the different managemental practices that are being followed for lactating dairy animals. Further good health, hygiene and clean milking practices would help to maintain the quality of milk produced under farm and field conditions.
  • ThesisItemOpen Access
    EFFECT OF SODIUM BICARBONATE AND MAGNESIUM OXIDE ON PRODUCTION PERFORMANCE OF EARLY LACTATING CROSS BRED COWS
    (ICAR-NDRI, KARNAL, 2022) SHANMUGASUNDARAM, M.; GOUTAM MONDAL
    The present study was conducted to analyze the effect of various levels of sodium bicarbonate and magnesium on production performance of early lactating crossbred cows. The study was carried out in phase 1(In vitro) and phase 2 (in vivo). In phase, graded levels of sodium bicarbonate (0, 0.5, 1.0, 1.5, 2.0 %) and combination of sodium bicarbonate and magnesium oxide (0, 0.5, 1.0, 1.5, 2.0 %) (68:32) on rumen fermentation parameters were observed in 50:50 and 60: 40 roughages to concentrate ratio (R:C) substrates. All the rumen fermentation parameters (IVDMD, IVOMD, pH, NH3-N, acetate, propionate, butyrate, net gas, MBP) were similar among the groups. In phase 2, eighteen lactating cross bred cows were selected and divided into three groups, i.e., control, T1 and T2 based on parity, milk production, body weight and DIM. Each group had six animals and they were fed as per ICAR, (2013) feeding standard. T1 and T2 groups were additionally supplemented with sodium bicarbonate @ 1.5% dry matter and sodium bicarbonate and magnesium oxide (68:32) @ 1% of dry matter respectively. Feeding trial was conducted for 120 days. Blood samples were collected from experimental animals at monthly intervals for the analysis of plasma minerals, plasma biochemical parameters, and plasma IGF-1. Blood gas analysis was performed with whole blood at 90 and 120 days of the trial. Seven days digestion trial was conducted in middle of the experiment. In phase II, body weight and BCS values were similar in all groups. Overall dry matter intake increased significantly (p<0.05) in treatment groups than control group but DMI/ 100 kg body weight mean values were similar. Blood biochemical parameters (glucose, total protein, albumin, ALT, AST, BUN, creatinine, triglyceride, cholesterol, NEFA and BHBA) were similar in all groups. No noticeable difference was found in IGF-1 levels due to dietary treatments. Milk yield and 4% FCM yield were higher (p<0.05) due to dietary buffer treatments. Milk fat percentage in the treatment group is higher (p<0.05) than control group. On other hand, milk lactose, SNF and protein percentage were similar in all experimental groups. Nutrient (DM, OM, CP, CF, ADF, NDF and NFE) digestibility remained the same in all the experimental groups. Urine pH significantly higher (p<0.01) in treatment groups than control group but fecal pH was similar among experimental groups. Blood pH was higher (p<0.01) in treatment groups due to buffer inclusion. However, between T1 and T2 no difference found. Blood bicarbonate concentration increased in 1.5% sodium bicarbonate fed (T1) group than control and T2 groups. Plasma sodium (mmol/L) increased (p<0.01) in T1 and T2 than control. Plasma Ca, P, K, Mg, Cl-, Cu, Zn values were similar among experimental groups. Saturated fatty acid percentage increased (p<0.05) in treatment groups but mono unsaturated fatty acid percentage lower (p<0.05) treatment groups than control groups. Mono unsaturated fatty acids were similar among experimental groups. Saturated fatty acids like myristic, pentadecanoic, palmitic acid percentage increased (p<0.05) in treatment groups than control group. Mono unsaturated fatty acid like palmitoleic acid percentage decreased in both the treatment groups. But, Cis-9 Oleic acid (C18:1) significantly decreased in T1 group only not in T2. Based on the results, it may be concluded that 1.5 % of sodium bicarbonate in the ration of early lactating crossbred cows and sodium bicarbonate and magnesium oxide (68:32) combination 1.0% of the dry matter inclusion improved DMI without affecting digestibility of nutrients. Supplementation of sodium bicarbonate and magnesium oxide increased Na+ and HCO3 - level in blood and urine pH while all the parameters remained same milk yield and fat percentage increase in the treatment groups than control group without affecting other composition of milk.
  • ThesisItemOpen Access
    ELUCIDATING THE VARIATIONS IN ENTERIC METHANE EMISSION, NUTRIENT UTILIZATION AND MICROBIAL PROTEIN SYNTHESIS ININDIGENEOUS AND CROSSBRED DAIRY CATTLE
    (ICAR-NDRI, KARNAL, 2023) VIBHOR AGRAWAL; NITIN TYAGI
    To determine the difference between indigenous and crossbred cattle under a similar environment and feeding regimen, 24-hour enteric methane production, diurnal variation in methane emission, nutrient utilization, and microbial crude protein (MCP) were estimated in native Sahiwal and composite Karan-Fries cattle. Totaling 16 animals, 8 of each breed, with almost similar parity and days in milk, they were divided into two groups with a mean body weight of 390.95 and 423 kg, respectively. Animals of both breeds were fed a conventional diet containing green fodder, wheat straw, and concentrate in a 50:45:5 ratio for 75 days, followed by a 7-day digestion trial. During this time, gas emitted by animals was collected and stored in canisters for 12 hours. Separate day and night readings in methane emission were taken in the morning (before feeding) and evening (after feeding) for 7 days in a row using the SF6 tracer technique. Two gas samples from each animal during the morning and evening were collected to estimate the diurnal variation in CH4 output. In between digestion trials, spot urine samples from each animal were collected after 2 to 3 hours of feeding and were analyzed for purine derivatives to estimate MCP. DMI and nutrient intake, in terms of per 100 kg BW, and per kg W0.75, were significantly (P<0.01) higher in Karan-Fries. The digestibility coefficients of DM% (64.33 and 62.65) were significantly (P<0.05) higher in Sahiwal than Karan-Fries. Day (87.34 and 61.70 g/d), night (76.23 and 54.11 g/d), and total 24-hour methane (163.58 and 115.81 g/d) methane levels were higher (P<0.01) in Karan-Fries, while the ratio of Max/Min value (absolute diurnal variation) and % of day to night variation were nonsignificant. A linear regression of all data revealed a strong linear relationship between methane production g/d and DMI kg/d (R2 = 0.984) and NDFI/100Kg BW (R2 = 0.816), whereas MCP (g/d) showed a negative moderate regression (R2=0.68). Methane g/kg DDMI (21.38 and 19.94) and CH4 g/Kg FPCM (18.92 and 12.51) were significantly (P<0.05) lower in Karan-Fries than Sahiwal. In Karan-Fries, the % methane energy loss per GEI (3.95 and 3.62) was significantly (P<0.05) lower than Sahiwal. MCP was significantly (P<0.05) higher in Karan-Fries (590.04 g/d) than Sahiwal (753.75 g/d), while in terms of g/DOMI Kg (125.41 vs. 110.39), a reverse trend was observed. Feed conversion efficiency in terms of FPCM/CPI (6.37 and 7.46) and FPCM/DE (0.24 and 0.28 Kg/Mcal) was significantly (P<0.05) lower in Karan-Fries than Sahiwal.
  • ThesisItemOpen Access
    MANUFACTURE OF PROCESSED CHEESE USING RENNET CURD FROM ULTRAFILTRATION RETENTATE
    (ICAR-NDRI, KARNAL, 2022) SURESH C T; Yogesh Khetra
    The cheese market in India reached a value of INR 44.8 billion in 2020 and expected to grow annually by 24.80 % during 2021-2026. Processed cheese has been one of the most dynamically growing segments of the food industry and the most consumed cheese variety in India. It contributes approximately 45 % of the total cheese market. Over the past ten years, there has been a sharp growth in processed cheese production, consumption and trade due to its more enticing flavour profile and versatility at much more economical price than other types of cheese available in the market. Natural cheese being major ingredient in manufacturing of processed cheese involves high cost during production and ripening which reflects in the final price of processed cheese produced. As a new approach, the present study was done to manufacture processed cheese using rennet curd obtained from ultrafiltration (UF) retentate. UF of skim milk resulted in reduction in flux with a mean flux value of 0.46 kg/m2min. Processed cheese was prepared using rennet curd (moisture 59.75±0.31 % w/w; protein 35.09±0.43 % w/w), butter (fat 84.50±0.50 % w/w), NaCl (@ 2 %) and different emulsifying salts (@ 3 %). Twenty one processed cheese samples from seven different emulsifying salts (in individual and in blend of binary or ternary) with three different extents of hydration (0, 60 & 120 min) were prepared and the optimization was done in comparison to the control processed cheese (CPC) prepared from natural Cheddar cheese. Processed cheese prepared from rennet curd (RPC) was having proximate composition comparable to CPC with respect to moisture, fat and protein. The prepared slurry was analysed for pH and % soluble calcium (SC) and it was found that type of ES and hydration time had significant (P<0.05) effect on slurry pH and SC. Hydration resulted in increased SC in case of Salt A, blend of Salt A with Salt B and in the blend of Salt B and Salt C, but for other salts, it reduced upon hydration. The change in SC resulted in significant (P<0.05) changes in textural, functional and rheological properties of RPC. Increase in SC resulted in increase in hardness and melt properties (meltability and flowability) of RPC prepared from Salt A, but in the case of phosphate-based ES, decrease in SC upon hydration resulted in reduction in hardness and increased melt properties due to improper emulsification of fat. The type of ES and hydration affected the rheological parameters and were in agreement with meltability (damping factor) and hardness values (storage and loss modulus). CPC had less hardness (41.20±1.58 N) and more meltability (6.57±0.73) as compared to all RPCs prepared. The Salt A at 60 min hydration had melt properties close to CPC and thus was selected as optimised cheese matrix for flavour incorporation at different levels of enzyme modified cheese (EMC). Confocal microscopy confirmed the improved fat emulsification in RPC prepared from Salt A at 60 min hydration as compared to unhydrated sample (Salt A-0) and CPC. Optimised processed cheese incorporated with 3 % EMC along with CPC were analysed during storage of 35 days for physico-chemical, textural, functional, rheological and colour values at an interval of 7 days at 5±1 °C. Storage of both samples resulted in significant (P<0.05) changes in physico-chemical properties viz. moisture, pH, acidity, water activity, tyrosine value, degree of hydrolysis, acid degree value and TBA value. Sensorial, textural, functional, rheological, colour values and microbiological quality of cheese samples were affected during storage period. Optimised processed cheese can be produced at 7.84 % lesser cost as compared to control cheese. Hence in comparison with conventional processed cheese, UF rennet curd can be selected as a replacement for matured cheese to manufacture processed cheese at reduced cost with better stability.
  • ThesisItemOpen Access
    DEVELOPMENT OF GHEE RESIDUE INCORPORATED DAIRY SPREAD
    (ICAR-SRS-NDRI, KARNAL, 2022) ABHISHEK SINGH KANWAR; MONIKA SHARMA
    Ghee residue, a nutrient dense mass obtained as a by-product during the preparation of ghee has not been effectively utilized for food product development. Present study was planned to optimize the formulation and processing conditions of ghee residue incorporated dairy spread. Levels of ghee residue (10-20%), chhana (10-15%), butter (15-25%), whey powder (8-12%) and sodium tripolyphosphate (STPP) (0.5-1.5%) were optimized using I- optimal mixture design. Sensory scores, pH, acidity, total solids and textural parameters of the spread were recorded. The polynomial models fitted well to sensory and textural parameters with R2 values in the range 0.70 – 0.86. The optimized formulation of the developed dairy spread has a desirability of 0.89. After formulation optimization, the processing parameters were optimized using response surface methodology. Cooking time, homogenization speed and mixing time varied from 2-5 min, 10000-20000 rpm and 1-5 minutes, respectively during optimization. The overall sensory acceptability increased with increasing speed of high shear mixer. Upon optimization, the desirability for the obtained solution was 0.91, which was further validated by comparing the predicted and actual values. The optimized product recorded 52.34% moisture, 22.49% fat, 5.86% protein and 2.1% ash content with a storage life of 30 days at refrigeration temperature. During 30 days storage, acidity, oiling off, thiobarbituric acid value and tyrosine value increased from 0.382 to1.082% lactic acid, 4.0 to 4.7%, 0.197 to 0.225mg malonaldehyde/kg, 42.43 to 75.04 ug/g, respectively. Further, the consumer acceptance study revealed that 100% consumers liked the product. Microbial load of the product such as SPC, coliform and yeast and mold count were 3.96cfu/g, 1.78cfu/g and absent/g respectively.Thus, it can be concluded that a sensorially acceptable dairy spread could be successfully developed using ghee residue as an ingredient.
  • ThesisItemOpen Access
    Isolation and characterization of proline-rich peptides from Indian indigenous cow colostrum
    (ICAR-NDRI, KARNAL, 2022) MAMTA KUMARI; Shaik Abdul Hussain
    The present investigation was aimed to isolate and characterize a group of peptides known as Proline rich peptides (PRP) or Colostrinin from Indian Indigenous cow colostrum. PRP was isolated from colostrum of three indigenous cow breeds viz. Gir, Sahiwal and Tharparkar and a cross breed Karan Fries, at different milking intervals (1, 12, 24, and 36 h postpartum). The compositional variation of colostrum with milking interval showed that colostrum of Indigenous breeds except for Fat, had significantly (P<0.05) higher Protein, Lactose, Salt and Total solids content than crossbreed. Except for lactose all the other parameters were maximum in the first milking hour, while they decreased significantly (P<0.05) as milking intervals proceeded postpartum. Protein (% w/w) was highest in Gir colostrum (16.1±0.02% w/w) and lowest in Karan Fries (15.10±0.06% w/w) at 1 h postpartum. PRP isolation was optimized using membrane filtration and two different PRP fractions viz. 10 kDa and 3 kDa peptide fractions obtained were analysed for variation among breeds with respect to milking intervals. Peptide content was highest at 1 h postpartum and decreased significantly (P<0.05) upto 36 h postpartum. Peptide content was highest in Gir (0.310±0.002 mg/ml; 0.192±0.002 mg/ml) and lowest in Karan Fries (0.265±0.002 mg/ml; 0.161±0.003 mg/ml) in 10 kDa and 3 kDa peptide fractions, respectively at 1 h postpartum. SDS-PAGE analysis of 10 kDa and 3 kDa peptide fractions at 1h and 12 h postpartum, showed the presence of PRP’s. Functional properties of PRP revealed that samples obtained after 1 h postpartum had higher activity than those obtained at 12 h postpartum. ACE inhibitory activity was highest in Gir (84.2±0.796; 80.7±1.04) and lowest in Karan Fries (69.1±1.59; 58.3±2.39) in 10 kDa and 3 kDa fractions, respectively. IC50 value (ABTS) was lowest for Gir (141.11 μg/ml; 219.58 μg/ml) followed by Tharparkar (142.55 μg/ml; 261.44 μg/ml), Sahiwal (172.24 μg/ml; 311 μg/ml) and Karan Fries (268.26 μg/ml; 457.29 μg/ml) in 3 kDa and 10 kDa fractions, respectively at 1 h postpartum. Qualitative analysis of phagocytic activity in PRP showed the peritoneal macrophages actively showing phagocytic activity in the presence of PRP’s. Lymphocyte proliferation index of PRP showed that Karan Fries (1.59±0.083) had pro-inflammatory activity, while Gir (1.21±0.024), Sahiwal (1.16±0.045) and Tharparkar (1.17±0.032) had moderate pro- and better antiinflammatory activity at 1 h postpartum. From the present investigation, it was concluded that PRP from Indian indigenous cow colostrum has superior functional attributes viz. ACE inhibitory activity, antioxidant activity and immunomodulatory properties compared to the PRP obtained Karan Fries cow.
  • ThesisItemOpen Access
    STUDIES ON GHEE FLAVOUR SIMULATION IN BUTTEROIL
    (ICAR-NDRI, KARNAL, 2022) POHARKAR PIYUSH SANTOSH; Writdhama Prasad
    Ghee, a form of heat clarified butterfat, is one among the important indigenous dairy products consumed in India. About 30 % of the total milk produced in India is converted into ghee by different methods viz., indigenous (desi), direct cream, creamery butter and pre stratification method. Although, the pre-stratification method requires lesser energy during ghee boiling as compared to other methods but still a lot of energy is required in heating the contents to develop the characteristic ‘ghee’ flavour. Butteroil is another fat rich dairy product containing fat level similar to that of ghee, but it lacks severely in terms of flavor profile. Lack of flavor is due to the absence of the ‘ghee boiling step’ during its preparation. This also makes butteroil preparation an economic process because of the fact that moisture evaporation is performed under subatmospheric conditions. In view of these facts, the present study was undertaken to simulate ‘ghee flavor’ in butteroil. For this, butteroil was mixed with reconstituted concentrated skim milk (RCSM) in different ratios of 1, 1.5 and 2: 1 ratio, heat treatment was varied from 110-130 oC for 10 to 30 minutes and final mixing ratio was varied from 0.2 to 0.8:1:0 of heated to fresh butteroil. It was observed that the product obtained by an initial mixing ratio of 1:1, heat treatment of 120 oC for 20 minutes and final mixing ratio of 0.8:1 yielded most acceptable product. The optimized product was compared with ghee prepared using pre-stratification method and butteroil for quality attributes and storage stability. It was observed that the optimized product and ghee had similar flavor profile, fatty acid profile, FTIR spectroscopy and rheological attribute. Storage study was conducted in two packaging material viz. glass bottle and PE pouch for 4 months at 37±1 °C. It was observed that sensory scores decreased during the storage period along with an increase in the free fatty acids content and TBA value. Antioxidant activity was higher in case of optimized product as compared to control and it decreased significantly (p<0.05) during the storage period in both the packaging materials for all the samples. No significant difference (p>0.05) was observed for the changes in instrumental color values of the samples during storage in both the packaging materials. Extent of changes was higher in samples packaged in PE pouches as compared to glass bottles. Energy calculation during the ‘ghee boiling’ step revealed that ghee flavor simulation using burtteroil was an economic process as compared to ghee preparation using pre-stratification method.