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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 1992-1999
DOI: https://doi.org/10.20546/ijcmas.2018.702.238


Physiochemical Characteristics of Buffalo Milk Samples Available in Four Districts of Chhattisgarh, India
Choodamani Chandrakar1*, Praveen Kumar1, Sanjay Shakya1, Sudhir Kumar Jaiswal2, Monika3, UpendraWasist4 and Sambhuti Shankar Sahu5
1Department of Veterinary Public Health and Epidemiology
3Department of Veterinary Pharmacology and Toxicology, 4Department of Livestock and Production Management, College of Veterinary Science and Animal Husbandry, Anjora, Durg, (C.G.) 491001, India
2Division of poultry Science, Indian Veterinary Research Institute, Izatnagar,
Bareilly, U.P.(243 122), India
5Department of Livestock Production and Management, College of Veterinary Science and Animal Husbandry, Bilaspur, 495001, Chhattisgarh, India
*Corresponding author
Abstract:

The present study was designed to see quality of raw buffalo milk in four districts of Chhattisgarh and the effect of different location, stage of lactation and parity on milk components of buffaloes. Total 112 milk samples were collected, comprised of four different districts and from lactation stage (early, mid and late) and from varying parity of (1, 2, 3 and 4 above) for the study. Overall milk fat, solid not fat (SNF), protein, lactose, density, freezing point and ash were observed to be 6.50±0.05, 8.88±0.03, 3.71±0.03, 4.90±0.06,1.030±0.002, -0.534±0.002and 0.81±0.004%, respectively. Durg districts reported highest for milk at and SNF than other districts. Mean fat content was in FSSAI prescribed level but SNF content is recorded below FSSAI level. Stage of lactation had also significant effect on milk components; milk fat and protein percent increased significantly with the advancement of lactation stage significantly (P<0.05). Milk fat during early, mid and late lactation was 6.31±0.09, 6.55±0.07and 6.61±0.09%; protein was 3.61±0.05, 3.65±0.05 and 3.83±0.06% respectively (P<0.05).Milk fat and protein levels were more in advance parities indicating significant effect of parity on milk composition. Data on levels of milk constituents varying over the lactation stages, parities and correlation between milk constituents in buffaloes were important phenotype indices for developing genomic selection programme in buffaloes.


Keywords: Buffalo, Lactose, SNF, Correlation
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How to cite this article:

Choodamani Chandrakar, Praveen Kumar, Sanjay Shakya, Sudhir Kumar Jaiswal, Monika, Upendra Wasist and Sambhuti Shankar Sahu. 2018. Physiochemical Characteristics of Buffalo Milk Samples Available in Four Districts of Chhattisgarh, India.Int.J.Curr.Microbiol.App.Sci. 7(2): 1992-1999. doi: https://doi.org/10.20546/ijcmas.2018.702.238