食品加工与技术杂志

抽象的

Establishment of Natural Levels of Thiocyanate in Milk of Different Breeds of Cow and Murrah Breed of Buffalo

Kanthale PA, Lal D and Datir RP

Thiocyanate is a compound of Lactoperoxidase (LP) system in milk which helps naturally to preserve the milk. The malpractices of preserving the milk is done by adding thiocyanate in milk where chilling facilities does not exist. The natural thiocyanate level was determined to identify the externally added thiocyanate in milk of different breeds of cow and buffalo milk. Also, there is no study on the natural levels of thiocyanate in milk of cross breed (Karan Fries and Karan Swiss) and pure breed of cows (Sahiwal and Tharparkar) and Murrah breed of buffalo. The study was conducted on pooled milk samples of different breeds of cow and Murrah breed of Buffalo. The present investigation revealed the thiocyanate content of milk samples of individual crossbred Karan Fries and Karan Swiss cow and pure breeds Sahiwal and Tharparkar cow. The thiocyanate contents in individual milk samples of crossbred cows combined ranged from 6.01-8.92 mg/litre with an average of 7.30 ± 0.13. Similarly, the thiocyanate contents in individual milk samples of pure breeds of cows combined ranged from 6.41-9.68 mg/litre with an average of 7.87 ± 0.17. Likewise, the thiocyanate content in milk of all breeds of cows when combined and was determined and found in the ranged from 6.01-9.68 mg/litre with an average of 7.58 ± 0.27. In case of milk of Murrah buffaloes, the thiocyanate content in individual milk samples varied from 7.56 to 9.77 mg/litre with an average of 8.73 ± 0.19 mg/litre.