Mal, GorakhSharma, Vinesh2019-02-022019-02-022017-07-27http://krishikosh.egranth.ac.in/handle/1/5810093350The present investigation entitled “Bioactive Potential of Native Cattle and Goats Milk” was undertaken to study the effects of various thermal treatments on antioxidant and antimicrobial activities of milk and its protein fractions of indigenous cattle, Jersey cross-bred cattle, local goat and Gaddi goat. The Total phenolic content (TPC) was significantly (p<0.05) higher in Gaddi goat raw milk. Thermal processing significantly (p<0.05) increased TPC in boiled milk of indigenous and Jersey cross-bred cattle. Ferric reducing antioxidant power (FRAP) was significantly (p<0.05) higher in local goat raw milk. DPPH inhibition was higher in indigenous cattle milk and its fractions. Thermally treated milk revealed significantly (p<0.05) higher DPPH inhibition in indigenous cattle. Antimicrobial activity was detected only in indigenous cattle milk and its whey fractions against Escherichia coli and Staphylococcus aureus, and was increased after thermal treatment. Analysis of milk protein profile by SDS-PAGE revealed that higher molecular weight whey proteins denatured during boiling in all milk types. Casein protein fractions were more heat resistant as compared to whey protein fractions in all milk types. Higher levels of saturated fatty acids (SFAs) were present in local goat milk followed by indigenous cattle, and Jersey cross-bred cattle. It is inferred that thermal processing led to increase total phenol, antioxidant, and antimicrobial activities in indigenous cattle milk.ennullThesis