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STUDIES ON PHYSICO-CHEMICAL PROPERTIES OF SANGAMNERI GOAT MILK

KrishiKosh

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Title STUDIES ON PHYSICO-CHEMICAL PROPERTIES OF SANGAMNERI GOAT MILK
 
Creator Narute Adikrao Bhanudas
 
Contributor Desale, R.J.
 
Subject null
 
Description The present research work entitled on “Studies on Physico-chemical properties of Sangamneri Goat Milk” was carried out in the Laboratory of Department of Animal Science and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri (M.S.). The standard procedures were used to determine the physical and chemical properties of Sangamneri goat milk. The main objective of present investigation were to study the physico-chemical properties of Sangamneri goat milk and to study the effect of lactation order and stage of lactation on physical and chemical properties of Sangmaneri goat milk. The salient finding emerged from the present investigation are summarized as fallows. During the entired study the fresh goat milk samples of Sangamneri goats according to lactation order and also during their 1st (Upto 30 days), 2nd (31 to 60 days) and 3rd (above 61 days) stage of lactations were analysed for physico-chemical properties such as colour, specific gravity, boiling point, water, fat, protein lactose, total solids, SNF, total ash, titratable acidity and pH of Sangamneri goat milk. The data were statistically analysed by using Factorial Completely Randomized Design (FCRD) with two factors as treatment and three replications. The average specific gravity, boiling point of milk was 1.027 and 100.01, respectively and colour of milk was prefect white. The overall mean chemical composition of milk was 86.30 per cent water, 5.24 per cent fat, 3.62 per cent protein, 4.07 per cent lactose, 13.70 per cent total solids, 8.48 per cent SNF, 0.75 per cent total ash, 0.129 per cent titratable acidity and 6.42 pH. The values of milk composition were significantly affected by lactation order and stage of lactation. The mean values of specific gravity, boiling point, fat, protein, total solids, SNF, total ash, titratable acidity content of Sangamneri goat milk significantly increased from 1st to 3rd stage of lactation. While lactose and water content of milk significantly decreased during 1st to 3rd lactation order as well as stage of lactation.
 
Date 2017-10-03T04:50:27Z
2017-10-03T04:50:27Z
2010
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/5810032026
 
Language en
 
Format application/pdf
 
Publisher Mahatma Phule Krishi Vidyapeeth, Rahuri.