DEVELOPMENT OF A TECHNIQUE FOR DETECTION OF PRESENCE OF COW MILK IN GOAT MILK

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dc.contributor.advisorDivya M. P
dc.contributor.authorVANDHANA P S
dc.date.accessioned2023-06-22T10:26:27Z
dc.date.available2023-06-22T10:26:27Z
dc.date.issued2020-11-01
dc.descriptionSubmitted in partial fulfillment of the requirement for the degree of Master of Technology in Dairy Chemistryen_US
dc.description.abstractAdulteration 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810197678
dc.keywordsDEVELOPMENT OF A TECHNIQUE FOR DETECTION OF PRESENCE OF COW MILK IN GOAT MILK, DETECTION OF PRESENCE OF COW MILK IN GOAT MILK, COW MILK IN GOAT MILK, Goat milk versus Cow milk, Compositional, Nutritional and Therapeutic values of Goat milk, Analytical techniques for detection of adulteration of cow milk in goat milk, Remarkable differences between goat milk and cow milken_US
dc.language.isoEnglishen_US
dc.pages99 p.en_US
dc.publisherCOLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSURen_US
dc.research.problemTo compare the physico-chemical and compositional properties of cow milk and goat milk and analyze the change in these properties on admixture of cow milk and goat milk., To develop a method for detection of presence of cow milk in goat milk based on the results of analysis.en_US
dc.subDairy Chemistryen_US
dc.themeTECHNIQUE FOR DETECTION OF PRESENCE OF COW MILK IN GOAT MILKen_US
dc.these.typeM.Tech.en_US
dc.titleDEVELOPMENT OF A TECHNIQUE FOR DETECTION OF PRESENCE OF COW MILK IN GOAT MILKen_US
dc.typeThesisen_US
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