EFFECT OF CASEIN LACTOSE AND CASEIN-LACTOSE MIXTURE ON OXIDATIVE STABILITY OF GHEE

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dc.contributor.advisorSHARMA, R. S.
dc.contributor.authorMEGHA, ASHOKKUMAR VINUBHAI
dc.date.accessioned2018-07-06T10:24:19Z
dc.date.available2018-07-06T10:24:19Z
dc.date.issued1981
dc.description.abstractThe present study was carried out to elucidate the effect of casein, lactose and casein-lactose mixture (1:1) on the oxidative stebility of ghee. Ghee was prepared from butter obtained from fresh raw buffalo milk. The butter was clarified into ghee at 120°C without any holding time. Each additive namely, casein, lactose and casein-lactose misture was added to butter during its clarification into ghee at the levels of 2.5 and 5.0 per cent on the basis of fat content of butter. To compare the antioxidant properties of the above additives with synthetic antioxidant, butylated hydroxy anisole (BHA) was added at 0.01 and 0.02 per cent directly into ghee.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810057805
dc.keywordsEFFECT OF CASEIN LACTOSE, CASEIN-LACTOSE MIXTURE, OXIDATIVE STABILITY OF GHEEen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemEFFECT OF CASEIN LACTOSE AND CASEIN-LACTOSE MIXTURE ON OXIDATIVE STABILITY OF GHEEen_US
dc.subDairy Chemistryen_US
dc.subjectDAIRY CHEMISTRYen_US
dc.subjectA STUDYen_US
dc.themeEFFECT OF CASEIN LACTOSE AND CASEIN-LACTOSE MIXTURE ON OXIDATIVE STABILITY OF GHEEen_US
dc.these.typeM.Scen_US
dc.titleEFFECT OF CASEIN LACTOSE AND CASEIN-LACTOSE MIXTURE ON OXIDATIVE STABILITY OF GHEEen_US
dc.typeThesisen_US
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