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

DOI: 10.18805/ajdfr.v36i02.7954    | Article Id: DR-1024 | Page : 117-121
Citation :- Effect of banana (Musa paradisiaca) pseudostem juice on proteolytic and lipolytic changes in cow milk during storage .Asian Journal Of Dairy and Food Research.2017.(36):117-121

Pinaki Ranjan Ray*, Pijuskanti Ghatak, Chaitali Chakraborty  and Soma Maji

pinakirr@rediffmail.com
Address :

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

Submitted Date : 28-05-2015
Accepted Date : 15-03-2017

Abstract

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+ 20C 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+ 20C. 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+ 20C for 6 h as electrophoretic and fatty acid profile is concerned.

Keywords

BPJ Chromatography Cow milk Electrophoresis Milk Lipolytic Proteolytic.

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