DEVELOPMENT OF A TECHNIQUE FOR DETECTION OF PRESENCE OF COW MILK IN GOAT MILK
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Date
2020-11-01
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COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR
Abstract
Adulteration of Goat milk in terms of mixing with Cow milk has emerged to be a
serious issue in the recent years. The higher price and nutritional value coupled
with limited availability of the former serves as the driving factor for the mixing
of relatively cheaper, easily available cow milk to goat milk. The current available
analytical techniques for the detection of presence of cow milk in goat milk are
highly sophisticated, laborious, complex and time consuming which cannot be
adopted at the basic level by private goat milk producers. So the development of a
simple rapid laboratory technique for the same which can be applied at the farm
and society level is a great need in the present days. This study was conducted
using pure goat milk, pure cow milk and cow milk mixed with goat milk at
different proportions of 25 percent, 50 percent and 75 percent. The physico
chemical and compositional properties of samples were analyzed and a significant
variation between the samples was observed in terms of fat and chloride content.
The ethanol stability was checked for the samples and found out that goat milk
has lower ethanol stability compared to bovine milk and it improved by addition
of cow milk. A blue colour which varies proportionately in intensity from light
blue for pure goat milk to dark purple by increased addition of cow milk was
developed by addition of Bromocresol purple and was verified using colorimeter.
The addition of Seliwanoffs reagent to the above said samples led to the
development of coagulum with significant differences in appearance such as a
completely dispersed coagulum in case of goat milk and a clearly settled
coagulum on top portion for cow milk. The rate of settlement of coagulum to the
top increases with increase in content of cow milk in goat milk. The above stated
differences may be considered as the basis for detection of presence of cow milk
in goat milk. Further the Scanning Electron microscopy study of coagulum was
carried out and fatty acid profile of samples was analysed using GC-MS.
Description
Submitted in partial fulfillment of the requirement for the degree of
Master of Technology in Dairy Chemistry