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Asian Journal of Dairy and Food Research
Year : 2017, Volume : 36, Issue : 2
First page : ( 117) Last page : ( 121)
Print ISSN : 0971-4456. Online ISSN : 0976-0563.
Article DOI : 10.18805/ajdfr.v36i02.7954

Effect of banana (Musa paradisiaca) pseudostem juice on proteolytic and lipolytic changes in cow milk (Musa paradisiaca) during storage

Ray Pinaki Ranjan*, Ghatak Pijuskanti1, Chakraborty Chaitali2, Maji Soma

Department of Dairy Chemistry, Faculty of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur-741 252, West Bengal, India

1Department of Food Technology, Guru Nanak Institute of Technology, Kolkata-700114

2Dairy Chemistry Division ICAR-National Dairy Research Institute, Karnal, Haryana-132001

*Corresponding author's e-mail: pinakirr@rediffmail.com

Online published on 3 July, 2017.


Proteolytic and lipolytic changes in cow milk were studied after addition of banana pseudostem juice (BPJ) for preservation. Raw cow milk added with 0.3% (v/v) BPJ had a shelf life of 6 h at 30+ 2°C unlike control sample (without BPJ) which kept well for 4 h only under identical condition during storage. The proteolytic changes in raw cow milk due to addition of BPJ was studied by Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE) and fatty acid composition was determined by Gas Liquid Chromatography (GLC) technique. The electrophoretic profile of casein of both control and BPJ treated cow milk samples exhibited casein band of molecular weight between 29 KD and 43 KD. The concentration of saturated and unsaturated fatty acids was found to be 65.97% and 29.66% in cow milk. No significant change in the electrophoretic profile of BPJ treated samples was observed during the study when compared with that of untreated milk samples. Non-significant differences in the contents of saturated and unsaturated fatty acids as well as in the individual fatty acid were observed in raw cow milk preserved with BPJ for 6 h at 30+ 2°C. Individual fatty acid present in cow milk also did not exhibit any significant change among themselves during storage. It is concluded that addition of 0.3% (v/v) BPJ did not cause any significant change in the fat and protein quality of cow milk when stored at 30+ 2°C for 6 h as electrophoretic and fatty acid profile is concerned.



BPJ, Chromatography, Cow milk, Electrophoresis, Milk, Lipolytic, Proteolytic.


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