Evaluation and Quality Assessment of Various Brands of Commercial and Homegrown Milk in a Certain Dound Taluka, Pune

Author(s)	DIVEKAR YOGITA BALASAHEB
Country	India
Abstract	Boiling of milk and any other dairy products is done using different technologies to killed bacteria and making safe to consume. These treatments result in chemical modifications in milk proteins, mainly generated as a result of the Maillard reaction. Recently, different bottom-up proteomic methods have been applied to characterize the nature of these structural changes and the modified amino acids in model protein systems and/or isolated components from thermally-treated milk samples. Oxidation and glycoxidation protein targets in diverse heated milks.
Keywords	Milk contain 87.80% water ,3.20% proteins ,3.50% fat, 4.80%,lactose and 0.70% minerals .Each 100 gm milk supplies around 66 kcal of energy .
Field	Chemistry
Published In	Volume 6, Issue 2, March-April 2024
Published On	2024-04-30
Cite This	Evaluation and Quality Assessment of Various Brands of Commercial and Homegrown Milk in a Certain Dound Taluka, Pune - DIVEKAR YOGITA BALASAHEB - IJFMR Volume 6, Issue 2, March-April 2024. DOI 10.36948/ijfmr.2024.v06i02.17463
DOI	https://doi.org/10.36948/ijfmr.2024.v06i02.17463
Short DOI	https://doi.org/gts4tf

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