Dairy chemistry: a practical handbook for dairy chemists and others having control of dairies

Richmond, H. Droop

doi:10.5962/bhl.title.20800

Cited by 5 publications

(5 citation statements)

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“…When milk is diluted with water, the fat content becomes proportionally lower because the fat is distributed in a larger volume of liquid. This dilution effect decreases the fat-to-water ratio, lowering fat content (Richmond, 2016).…”

Section: Resultsmentioning

confidence: 99%

Nutritional Analysis of Badri Cow Milk Collected from District Nainital and its Comparison with Exotic Cow Milk and Packaged Marketed Milk

Mansi,

Shikha,

Singh

2023

Intern. J. Zool. Invest.

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India is globally known as an agricultural country where animal husbandry plays a vital role in the socioeconomic development of the people. India owns the highest number of cattle and buffaloes worldwide. Therefore, livestock plays a vital role in the national economy. The livestock census of 2019 revealed that in comparison to the National figure, Uttarakhand shares 0.96% cattle, 0.79% buffaloes, 0.38% sheep, 0.92% goats, 0.20% pigs, and 0.59% poultry in terms of livestock. The Badri cow is found only in the hill districts, currently known as the State Badri cow, and was earlier known as the Pahadi Gai. Badri cow is a small, cattle having various colors black, brown, and grey, with an average weight of 200-250 kg. Badri cows provide high-quality milk which is full of nutritional components. This cattle graze on various shrubs and herbs of the forest; therefore, the nutritional content of milk varies from other breeds. The present study was conducted in the Nainital and districts of Uttarakhand. The milk samples were collected in a sterile bottle, carried out in coolant packs to the laboratory, and preserved at -20℃ for further investigation. The parameters, i.e., Adulteration, Crude Protein, Fat, Total solid, Solid not fat, and Ash, were estimated. The present investigation yielded negative adulteration results with 1-4% Crude Protein, 1-8% fat, 11-17% total solid, 8-10% Solid Not Fat, and 0.1 -1% ash in all the milk samples. This preliminary study explains that Badri cow milk is used by people for their consumption, rarely for commercial purposes, and is an excellent source of a nutritional diet for infants.

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Section: Resultsmentioning

confidence: 99%

Nutritional Analysis of Badri Cow Milk Collected from District Nainital and its Comparison with Exotic Cow Milk and Packaged Marketed Milk

Mansi,

Shikha,

Singh

2023

Intern. J. Zool. Invest.

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“…Milk fat contains reasonable number of fat‐soluble vitamins such as A and E, some vitamin C is present in milk (Richmond, 2007). Milk is endowed with water‐ and fat‐soluble antioxidant systems.…”

Section: Resultsmentioning

confidence: 99%

“…Milk fat contains reasonable number of fat-soluble vitamins such as A and E, some vitamin C is present in milk (Richmond, 2007).…”

Section: Vitamin Content Of Ice Creammentioning

confidence: 99%

Triglyceride, fatty acid profile, antioxidant characteristics, vitamins, lipid oxidation and induction period of ice cream produced from cow and Buffalo Milk

Khan

Nadeem

Ullah

et al. 2022

Food Processing Preservation

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Ice cream is classically recognized as a frozen blend of milk, fat, protein, sugar, stabilizer, emulsifier, flavor and other constituents (Wangcharoen, 2012). It is popular with people of all ages and social segments throughout the world. Industries are continuously making efforts to develop functional ice cream by manipulation in the kind, amount of fat, sugar and intense sweeteners (Nande, 2013). Milk composition had a marked effect on the quality and functional characteristics of milk products (Chen et al., 2003). Manipulation in milk source may have significant impact on ice creams nutritional characteristics and functional value. It is well established that chemical composition and functional properties vary in cow and buffalo milk in terms of their fat, protein, lactose, mineral contents, fatty acid profile and antioxidant characteristics (Khan et al., 2017). Reports suggest that buffalo milk contributes more than 12% to global milk production (FAO, 2013). India, Pakistan and China are considered to be the top producers of buffalo milk (Hamid et al., 2016). Buffalo milk's physico-chemical composition and functional characteristics make it an excellent source for the manufacture of several dairy products such as yogurt, mozzarella cheese, ice cream and casein products (Khedkar et al., 2016). Nadeem, Abdullah, Khalique et al. (2013) constructed in his studies that fatty acid profile varies substantially from one another of cow and buffalo milk. Range of saturated fatty acids varies in cow and buffalo milk which is 65-70% and 70-72% respectively (Devle et al., 2012). Around 24% and

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“…Milk as a natural product is the first food for humans, and dairy products represent approximately 25-30% of an individual's diet. It also contains different components with antioxidant activity such as casein, whey protein, sulfur-containing amino acids cysteine, conjugated linoleic acid, and catalase that could restore the antioxidant system of the host [2]. Supplementation of milk with natural sources represents a dietary strategy in order to enhance the antioxidant capacity of milk and its products.…”

Section: Introductionmentioning

confidence: 99%

Recent Development in Antioxidant of Milk and Its Products

Elshaghabee¹,

El-Maksoud²,

Gouveia³

2023

Biochemistry

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Free radicals are produced in humans through natural metabolism or the external environment, such as diet. These free radicals are neutralized by the antioxidant system, whereas enzymes, for example, catalase, superoxide dismutase, and glutathione peroxidase, play an important role in preventing excessive free radicals. Food antioxidants give a good hand in enhancing the human antioxidant system; high consumption of a diet rich in natural antioxidants protects against the risk of diseases such as cardiovascular, cancer, diabetes, and obesity. Milk and its products are popular for a wide range of consumers. Milk contains casein, whey protein, lactoferrin, milk lipid and phospholipids, vitamins, and microelements, for example, selenium (Se), which have antioxidant properties. Furthermore, probiotication of milk either sweet or fermented could enhance the antioxidant capacity of milk. This chapter focuses on presenting recent review data on milk components with antioxidant activity and their health benefits, probiotics as antioxidant agents, and methods for enhancing the antioxidant capacity of dairy products. The key aim of this chapter is to focus on major strategies for enhancing the antioxidant capacity of milk and its products.

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Dairy chemistry: a practical handbook for dairy chemists and others having control of dairies

Cited by 5 publications

References 0 publications

Nutritional Analysis of Badri Cow Milk Collected from District Nainital and its Comparison with Exotic Cow Milk and Packaged Marketed Milk

Nutritional Analysis of Badri Cow Milk Collected from District Nainital and its Comparison with Exotic Cow Milk and Packaged Marketed Milk

Triglyceride, fatty acid profile, antioxidant characteristics, vitamins, lipid oxidation and induction period of ice cream produced from cow and Buffalo Milk

Recent Development in Antioxidant of Milk and Its Products

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