¹ICAR-Indian Veterinary Research Institute, Regional Station, Palampur, HP, India
²CSK HPKVV Palampur, HP, India

*Corresponding Author: Gorakh Mal, ICAR-Indian Veterinary Research Institute, Regional Station, Palampur, HP, India.

Received: August 21, 2021; Published: September 27, 2021

Abstract

  Present investigation was undertaken to study the effects of various thermal treatments on antioxidant and antimicrobial activities of milk fractions of indigenous cattle, Jersey cross-bred cattle, local non-Gaddi goats and Gaddi goats. The significant (p < 0.05) variation in total phenolic content (TPC) was observed among all the breeds and the significantly higher value was noted in Gaddi goat boiled milk. Thermal processing significantly (p < 0.05) enhanced TPC in boiled milk of indigenous and Jersey cross-bred cattle. Ferric ion reducing antioxidant power (FRAP) was significantly (p < 0.05) higher in local non-Gaddi goats fresh milk. Antimicrobial activity was detected only in indigenous cattle whey fractions, boiled milk and its whey fractions against Escherichia coli and Staphylococcus aureus. Maximum antimicrobial activity was observed in boiled whey protein fractions against E. coli and S. aureus. SDS-PAGE profiling of milk protein revealed that casein protein fractions were more heat-resistant as compared to whey protein fractions in all milk types. It is inferred that thermal processing of milk led to increased total phenol, antioxidant, and antimicrobial activities.

Keywords: Milk; Thermal Processing; Antioxidant Activity; Antimicrobial Activity; Protein Profile

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Citation

Citation: Vinesh Sharma., et al. “Effect of Thermal Processing on Antioxidant and Antimicrobial Activities in Different Milk Types". Acta Scientific Veterinary Sciences 3.10 (2021): 70-79.

Copyright

Copyright: © 2021 Gorakh Mal., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.