Comparison of Rasogolla Made from Fresh Cow Milk, Fresh Buffalo Milk and Mixture of Cow and Buffalo Milk

On the Composition of Buffalo Milk and the Detection of Adulterated Samples Passed as Cow Milk

Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content

AIM The study was undertaken to find out the gross composition, nitrogen distribution, and selected mineral content in Surti goat milk, and its comparison was made between cow and buffalo milk. MATERIALS AND METHODS Goat milk samples of Surti breed and buffalo milk samples were collected during the period from July to January 2014 at Reproductive Biology Research Unit, Anand Agricultural Univ...

Minerals and Lactic Acid Contents in Buffalo Milk Cheddar Cheese; a Comparison with Cow

The aim of the study was to compare the minerals and lactic acid profile of Cheddar cheese prepared from cow and buffalo milk. Milks standardized at 4% fat level were used to prepare Cheddar cheese. The cheese was prepared and stored for 120 days ripening at 4°C. Chemical composition and minerals contents were determined at one month intervals during ripening. Lactic acid concentration was esti...

Comparing the Activity and Thermal Inactivation Behavior of Lactoperoxidase in Iranian Cow and Buffalo Milk and Whey

Background: Lactoperoxidase (LPO) is one of the most heat-stable enzymes in milk and its inactivation has been proposed for monitoring thermal processes. The aim of this study was to provide information on activity and thermal inactivation behavior of LPO in Iranian cow and buffalo milk and whey. Methods: Sixty cow and buffalo milk samples were collected. The LPO activity was measured using ...

Constants of Cow Milk

The Madras Act has also standardized the value of proteins of the cow milk as nitrogen at 0.5 per cent and that of dirt in it at 5 per 100,000 by volume. It may be remembered here that the standards fixed in England by the Ministry of Agriculture and Fisheries by their Sale of Milk Regulation, 1901, are 3 per cent for milk and 8.5 per cent for milk solids other than milk fat. So the standard pr...