Đang chuẩn bị liên kết để tải về tài liệu:
Storage stability of cow and caprine milk dahi incorporated with β- casein bioactive peptides

Dahi was prepared using cow and caprine milk and the experiment was carried out to assess the quality Dahi during storage from two distinct species of milk. The cow samples were collected from Dairy farm, KVAFSU, Hebbal, Bengaluru and caprine milk samples were collected from Sinchana goat and sheep farm, Marenahalli village (Bengaluru Rural District) and Yashodhavana Goat Farm (Mysuru) were used. The Dahi prepared were incorporated with different level of Bioactive peptides (BAPs) to studied their antibacterial and antioxidative role during storage as a index for storage stability. The Dahi prepared from cow was used as a control and the caprine milk Dahi was incorporated with different level of β-casein hydrolysed Bioactive Peptides (BAP’s) were 1.0, 1.5 and 2.0 per cent respectively. | Storage stability of cow and caprine milk dahi incorporated with β- casein bioactive peptides