SHARMA, R. S.MEGHA, ASHOKKUMAR VINUBHAI2018-07-062018-07-061981http://krishikosh.egranth.ac.in/handle/1/5810057805The present study was carried out to elucidate the effect of casein, lactose and casein-lactose mixture (1:1) on the oxidative stebility of ghee. Ghee was prepared from butter obtained from fresh raw buffalo milk. The butter was clarified into ghee at 120°C without any holding time. Each additive namely, casein, lactose and casein-lactose misture was added to butter during its clarification into ghee at the levels of 2.5 and 5.0 per cent on the basis of fat content of butter. To compare the antioxidant properties of the above additives with synthetic antioxidant, butylated hydroxy anisole (BHA) was added at 0.01 and 0.02 per cent directly into ghee.enDAIRY CHEMISTRYA STUDYThesis