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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 7, Issue:7, July, 2018
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2018.7(7): 1662-1666
DOI: https://doi.org/10.20546/ijcmas.2018.707.195


Physico-chemical Properties of Milk and Dairy Products Collected from Allahabad City, India
Nivedita Prasad1*, Sangeeta Shukla1 and P.W. Ramteke2
1Department of Dairy Microbiology
2Department of Biological Sciences, SHUATS, Allahabad, India
*Corresponding author
Abstract:

Samples of milk from buffalo, cow, goat milk, samples of dairy products from paneer and curd were used for analysis of physico-chemical parameters viz fat, protein, moisture, ash, T.S., S.N.F. and lactose. Maximum fat percentage among milk product samples was observed in paneer which ranged 14.67+0.421 followed by cow milk 6.421+0.0.107. The maximum protein percentage was observed in paneer 12.978+0.244. Moisture content among milk samples was observed highest in goat milk 92.421+0.082. Maximum lactose content among milk samples was found in buffalo milk 5.636+0.011 while minimum ash percentage was found in cow milk 0.692+0.007.


Keywords: Buffalo milk, Cow milk, Curd, Goat milk, Paneer, Physico-chemical

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How to cite this article:

Nivedita Prasad, Sangeeta Shukla and Ramteke, P.W. 2018. Physico-chemical Properties of Milk and Dairy Products Collected from Allahabad City, India.Int.J.Curr.Microbiol.App.Sci. 7(7): 1662-1666. doi: https://doi.org/10.20546/ijcmas.2018.707.195
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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