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http://krishi.icar.gov.in/jspui/handle/123456789/77696| Title: | Effect of thermal processing on antioxidant and antimicrobial activities in different milk types. |
| Other Titles: | Not Available |
| Authors: | Sharma, V. Singh, B., Jairath, G. Dhar, J.B., Sharma, R., Gopinath, D., Sharma, N. Mal, G. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Indian Veterinary Research Institute CSKHPKV, Palampur |
| Published/ Complete Date: | 2021-10-01 |
| Project Code: | Not Available |
| Keywords: | Milk; Thermal Processing; Antioxidant Activity; Antimicrobial Activity; Protein Profile |
| Publisher: | Not Available |
| Citation: | Sharma, V., Singh, B., Jairath, G., Dhar, J.B., Sharma, R., Gopinath, D., Sharma, N. and Mal, G. (2021). Effect of thermal processing on antioxidant and antimicrobial activities in different milk types. Acta Scientific Veterinary Sciences, 3(10): 70-79. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Present investigation was undertaken to study the effects of various thermal treatments on antioxidant and antimicrobial activi-ties of milk fractions of indigenous cattle, Jersey cross-bred cattle, local non-Gaddi goats and Gaddi goats. The significant (p < 0.05) variation in total phenolic content (TPC) was observed among all the breeds and the significantly higher value was noted in Gaddigoat boiled milk. Thermal processing significantly (p < 0.05) enhanced TPC in boiled milk of indigenous and Jersey cross-bred cattle. Ferric ion reducing antioxidant power (FRAP) was significantly (p < 0.05) higher in local non-Gaddi goats fresh milk. Antimicrobial activity was detected only in indigenous cattle whey fractions, boiled milk and its whey fractions against Escherichia coli and Staphylococcus aureus. Maximum antimicrobial activity was observed in boiled whey protein fractions against E. coli and S. aureus. SDS-PAGE profiling of milk protein revealed that casein protein fractions were more heat-resistant as compared to whey protein fractions in all milk types. It is inferred that thermal processing of milk led to increased total phenol, antioxidant, and antimicrobial activities. |
| Description: | Not Available |
| ISSN: | 582-3183 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Acta Scientific Veterinary Sciences |
| Journal Type: | Not NAAS |
| Volume No.: | 3 |
| Page Number: | 70-79 |
| Name of the Division/Regional Station: | Regional Station, Palampur |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/77696 |
| Appears in Collections: | AS-IVRI-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ASVS-03-0227.pdf | 744.1 kB | Adobe PDF | View/Open |
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