PHYSICO-CHEMICAL CHANGES IN THE MAJOR MILK CONSTITUENTS DURING MANUFACTURE OF KHOA FROM LACTOSE HYDROLYSED BUFFALO MILK

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dc.contributor.advisorSHARMA, R. S.
dc.contributor.authorSAI, PRAKASH BHASKARBHAI
dc.date.accessioned2018-07-06T10:15:37Z
dc.date.available2018-07-06T10:15:37Z
dc.date.issued1981
dc.description.abstractThis study was undertaken to cases the applicability of β-D-galactosidase in buffalo milk for hydrolysis of lactose and to assess the feasibility of lactose hydrolysed milk for the manufacture of khoa. The suitability of lactose hydrolised milk for khoa making was assessed by analysing the product for different physico-chemical changes during manufacture and storage of the same. Buffalo milk was treated with lactozyme (Novo industries, Den mark) to obtain lactose hydrolysed milk and khoa was prepared in the laboratory by the indigenous method of open pan desiccation. The khoa prepared from lactose hydrolysed milk was compared with the control khoa prepared from buffalo milk but without hydrolysis of lactose. The milk and khoa samples prepared from lactose unhydrolysed and lactose hydrolysed milk were analysed for composition, chemical characteristics, change in the composition of casein, electrophoretic resolution of casein, 1-fluoro-2,4-dinitrobenzene (FDNB) reactive and 2,4,6-trinitrobenzenesulphonic acid (TNES) reactive lysine content in casein and trichloroacetic acid precipitable proteins. The khoa was also assessed for its storage qualities.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810057797
dc.keywordsPHYSICO-CHEMICAL CHANGES, THE MAJOR MILK CONSTITUENTS, DURING MANUFACTURE OF KHOA, LACTOSE HYDROLYSED BUFFALO MILKen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemPHYSICO-CHEMICAL CHANGES IN THE MAJOR MILK CONSTITUENTS DURING MANUFACTURE OF KHOA FROM LACTOSE HYDROLYSED BUFFALO MILKen_US
dc.subDairy Chemistryen_US
dc.subjectDAIRY CHEMISTRYen_US
dc.subjectA STUDYen_US
dc.themePHYSICO-CHEMICAL CHANGES IN THE MAJOR MILK CONSTITUENTS DURING MANUFACTURE OF KHOA FROM LACTOSE HYDROLYSED BUFFALO MILKen_US
dc.these.typeM.Scen_US
dc.titlePHYSICO-CHEMICAL CHANGES IN THE MAJOR MILK CONSTITUENTS DURING MANUFACTURE OF KHOA FROM LACTOSE HYDROLYSED BUFFALO MILKen_US
dc.typeThesisen_US
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