STUDY ON ACTIVITY OF SELECTED INDIGENOUS ENZYMES IN SURTI BUFFALO MILK
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Date
2020
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DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
The information on the activity of indigenous enzymes in milk of various species and
breeds of indigenous animals are lacking. Not much information is available on the
activity of enzymes in buffalo milk and particularly that of indigenous breeds of
buffalo milk. Moreover, there are no reported values on these aspects for Surti buffalo
milk. Therefore, the study was conducted to determine proximate chemical
composition and activity of selected indigenous enzymes of Surti buffalo milk.
Pooled buffalo milk samples were collected from Reproductive Biology Research
Unit, Anand Agricultural University, Anand (Gujarat) during August 2019 and March
2020. The fat, protein, lactose, ash and total solids content of Surti buffalo milk
ranged from 5.97 to 9.77 per cent (mean value 7.38 per cent), 3.46 to 4.93 per cent
(mean value 3.87 per cent), 4.54 to 5.98 per cent (mean value 5.04 per cent), 0.664 to
0.864 per cent (mean value 0.753 per cent) and 15.32 to 20.67 per cent (mean value
17.02 per cent) respectively.