Research Journal of Animal Husbandry & Dairy Science

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Study of Chemical Qualities of Raw Buffalo Milk at Different Milking Times


Affiliations
1 Department of Natural Resource Management, Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya, Chitrakoot, Satna (M.P.), India
     

   Subscribe/Renew Journal


To study of chemical qualities of raw milk of buffalo was conducted at chitrakoot satna (M .P.) the objective was to find out the chemical quality of buffalo’s on fat, protein, lactose ash water, sp, gr., S.N.F. and T. S. compositional quality of raw milk and under full hand diagonal method of milking at mini dairy farm statistical analysis applying the technique of analysis of variance (f-test) the most widely used method for determining protein content by kjeldahi method for nitrogen determination since nitrogen is a characteristic element in protein by its accurate determination protein characteristic can be finding animal showed considerable variation regarding the principal components in milk. Results presented above, that the chemical quality of raw buffalo milk at morning (M1) was found best in terms of maximum protein (%), specific gravity (cc), fat (%), lactose (%), total solid (%) and solid not fat (SNF) (%) and minimum ash (%) and water (%); followed by evening milk (M3) and noon milk (M2).

Keywords

Raw Milk, Chemical Quality, Buffalo Milking, Times.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Abd El-Salam, M.H. and El-Shibiny, S. (2011). A comprehensive review on the composition and properties of buffalo milk.Dairy Sci. & Technol., 91 : 663–699.

  • Atherton, H.V. and Newlander, J.A. (1987). Chemistry and testing of dairy product’, 4th Ed., CBS Publisher and Distributors, New Delhi, India.

  • Burdova,, Espachs, A., Arantegui, J. and Martin, O. (2002). Effect of high intensity pulsed electric fields and heat treatments on vitamins of milk. J. Dairy Res., 69 : 113-123.

  • Davies, J.E., Freed, V.H. and Whittemore, F.W. (1986). An agro medical approach to pesticide management. Coral Gables, FL: University of Miami School of Medicine.

  • Dehinenet, G., Mekonen, H. and Ashenafi, M. Emmanuelle (2013). Determinants of raw milk quality under a small holder production system in selected areas of Amhara and Oromia National Regional states, Ethiopia. Agric. & Biol. J. North America, 4 (1) : 84-90.

  • Harding, F. (1999). Milk quality (Ist Ed). Chapman and Hall, London, pp.102-104.

  • Kartheek, M., Smith, A.A., Muthu, A.K. and Manavalan, R. (2011). Determination of adulterants in food: a review. J. Chem. Pharmacy & Res., 3 : 629-636.

  • Prasad, S., Singh, R. and Bisht, G. S. (1999). Measure of persistency and its relationship with peak yield and lactation milk yield. Indian J. Dairy Sci., 52 : 308-14.

  • Salle, A. J. (1974). Fundamentalsprinciples of bacteriology. Tata McGrawHill Company, Inc. New York,U.S.A.

  • Sarwar, M., Khan, M.A. and Mahr-Un-Nisa, Z.I. (2002). Dairy Industry in Pakistan: A scenario. Internat. J. Agric. & Biol., 4: 420 - 428.

  • Shukla, U.K. and Patel,Vinita (2017). J. Kalash Science, 5 (1) : 69-74.

  • Stewart, T.H. (1978). An introduction to public health, Butterworths, Durban.

  • Yadav, J.S., Grover, S. and Batish, V.K. (1993).A comprehensive dairy microbiology, ISBN 81-200-0316-0, Metropolitan Phototype Setters and Printers Ltd, pp. 1-258.


Abstract Views: 354

PDF Views: 3




  • Study of Chemical Qualities of Raw Buffalo Milk at Different Milking Times

Abstract Views: 354  |  PDF Views: 3

Authors

U. K. Shukla
Department of Natural Resource Management, Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya, Chitrakoot, Satna (M.P.), India
Arvind Shukla
Department of Natural Resource Management, Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya, Chitrakoot, Satna (M.P.), India

Abstract


To study of chemical qualities of raw milk of buffalo was conducted at chitrakoot satna (M .P.) the objective was to find out the chemical quality of buffalo’s on fat, protein, lactose ash water, sp, gr., S.N.F. and T. S. compositional quality of raw milk and under full hand diagonal method of milking at mini dairy farm statistical analysis applying the technique of analysis of variance (f-test) the most widely used method for determining protein content by kjeldahi method for nitrogen determination since nitrogen is a characteristic element in protein by its accurate determination protein characteristic can be finding animal showed considerable variation regarding the principal components in milk. Results presented above, that the chemical quality of raw buffalo milk at morning (M1) was found best in terms of maximum protein (%), specific gravity (cc), fat (%), lactose (%), total solid (%) and solid not fat (SNF) (%) and minimum ash (%) and water (%); followed by evening milk (M3) and noon milk (M2).

Keywords


Raw Milk, Chemical Quality, Buffalo Milking, Times.

References