STUDY ON ACTIVITY OF SELECTED INDIGENOUS ENZYMES IN SURTI BUFFALO MILK

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dc.contributor.advisorDr. Amit Kumar Jain
dc.contributor.authorHirapara Anjnaben Ashokbhai
dc.date.accessioned2022-05-11T09:07:53Z
dc.date.available2022-05-11T09:07:53Z
dc.date.issued2020
dc.description.abstractThe 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810184581
dc.keywordsINDIGENOUS, ENZYMES, SURTI BUFFALO, MILKen_US
dc.language.isoEnglishen_US
dc.publisherDAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANANDen_US
dc.subDairy Chemistryen_US
dc.themeSTUDY ON ACTIVITY OF SELECTED INDIGENOUS ENZYMES IN SURTI BUFFALO MILKen_US
dc.these.typeM.Tech.en_US
dc.titleSTUDY ON ACTIVITY OF SELECTED INDIGENOUS ENZYMES IN SURTI BUFFALO MILKen_US
dc.typeThesisen_US
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