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Vol. 7, Issue 11 (2018)

Study on the effect of heat treatment on chemical composition of milk among native and cross bred cows

Author(s):
Ashok Kumar Devarasetti, P Eswara Prasad, Y Narsimha Reddy, BDP Kala Kumar and K Padmaja
Abstract:
An experiment was conducted to study the milk composition of native breeds (Sahiwal, Ongole & Punganur) and cross bred cows (HF & Jersey). Milk samples of eight healthy cows each of five cattle breeds, each breed were divided into four groups based on heat treatment as group I – Control (Raw milk); group II – Heating milk at 600 C /30 min. (LTLT); group III - Heating milk at 720 C/15 sec. (HTST) and group IV - Heating milk at 1350 C/5 sec. (UHT), and analyzed for chemical composition (fat %, SNF %, Lactose and Protein). The results showed that, the milk of Punganur, Ongole and Sahiwal breed cows is superior in terms of its chemical composition and has potential to withstand for heat treatment when compared to Jersey and HF cross bred cows. The results of the study further demonstrated that heating the milk beyond 600C will denature the proteins, lactose and reduced the fat and SNF % in cross bred when compared to native breeds. Hence, it is concluded that, among all the experimental breeds, Punganur cow milk is superior in terms of Fat %, SNF %, Lactose content and protein profile then followed by Ongole breed and least was observed in Jersey cross bred and HF cross bred at room temperature or even at higher temperatures.
Pages: 132-135  |  1074 Views  220 Downloads


The Pharma Innovation Journal
How to cite this article:
Ashok Kumar Devarasetti, P Eswara Prasad, Y Narsimha Reddy, BDP Kala Kumar, K Padmaja. Study on the effect of heat treatment on chemical composition of milk among native and cross bred cows. Pharma Innovation 2018;7(11):132-135.

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