M. VENKATESHDEVARAJA NAIKA, H.2023-12-152023-12-152018-06-01https://krishikosh.egranth.ac.in/handle/1/5810203431A study was conducted to understand the compositional variation and physicochemical properties of caprine and cow milk. The characteristics of caprine milk proteins, genetics polymorphism, protein distribution in Milk Fat Globule Membrane (MFGM), antibacterial and antioxidant activity of Bioactive Peptides of caprine milk proteins released by the enzymatic hydrolysis of casein fractions (αs and β) which are incorporated in to fermented product viz., Dahi. Lower levels of total solids were observed in caprine milk. The Physical properties viz., Specific gravity, viscosity, surface tension, refractive index, freezing point electrical conductivity and chemical properties viz. Acidity and pH were evolved. The distribution of Milk Fat Globule Membrane (MFGM) proteins were characterized using 8% Gel acrylamide, SDS-PAGE. However the genotypic and allelic frequencies of caprine milk proteins polymorphism of casein fractions were analysed using RP-HPLC. The hydrolates of αs-casein and β-casein fractions are incorporated at the level of 1.0, 1.5 and 2.0 per cent respectively to study the sensory, physico-chemical and microbiological parameters. The optimised 1.5 per cent αs-casein and β-casein fractions of bioactive peptide incorporated in to Dahi had highest score and shelf life of 4 days compared to control (cow Dahi) at 3 days at room temperature (30±01 C ) and the shelf life of caprine milk Dahi was 15 days of compared to cow milk was 12 days stored under refrigeration temperature (5±10 C ) will not affect the sensory, chemical and microbiological attributes.EnglishThesis