Vyas, S. H.Chaudhari, Shantanu M.2018-07-062018-07-061979http://krishikosh.egranth.ac.in/handle/1/5810057549The present experiment was carried out to see the effect of copper content on keeping quality of butter and ghee. The cream having 42 % fat was pasteurized at 85°C for 20 sec. in which copper was added as copper sulphate solution at the rate of zero, 100, 200 and 500 µg/kg. Salted butter (2%) was prepared from he cream having added copper and stored at -10°C and 6°C. Simultaneously ghee was prepared from the respective batch of butter and stored at 6°C and at room Temperature (RT). The keeping quality of butter and ghee was studied for 20 weeks of storage period. The samples of butter and ghee were tested after interval of each five weeks for their quality parameters like Peroxide Value (PeV), Thiobarbituric Acid (TBA) Value, Free Fatty Acids (FFA) content and Flavour score. The copper content of butter and ghee were also analysed colorimetrically and Atomic Absorption Spectrophotometrically (AAS).enDAIRY TECHNOLOGY, DAIRYINGA STUDYThesis