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Studies on keeping quality of ghari prepared from cow and buffalo milk
Author(s) -
Khader Vijaya,
Bhavana Desai B.
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740340715
Subject(s) - iodine value , peroxide value , saponification value , saponification , food science , chemistry , iodine , cow milk , zoology , whole milk , biology , chromatography , organic chemistry
Ghari prepared from cow and buffalo milk stored at room temperature was found to be acceptable for 2 weeks, whereas refrigerated ghari remained acceptable for 4 weeks. Acidity increased and iodine value decreased on storage but no significant difference was observed between the temperature treatments. Saponification value remained constant throughout the study. The increase in peroxide value was directly proportional to storage time and temperature. Cow ghari had a higher unsaturated fatty acids content but it declined as the storage time increased. No adverse changes were observed in the fatty acids in ghari samples stored at two different temperatures for a period of 4 weeks.