MILK Effect of preservation on milk: A qualitative (gunatmak) analysis
Keywords:
Pasteurization, Milch animals, Gunatmak changesAbstract
Milk is secretion of mammary gland. It consists of all the proximal principles needed by our body and considered as perfect food. In ancient time man used to consume fresh milk of milch animals, eight milch animals are grouped together and their qualities are mentioned in samhitas,with passing time preservation of milk is done to increase the life and avalibility of milk. Pasteurization is the process which is widely used for preservation of milk. Preservation has a positive as well as negative effect. Today in market many type of preserved milk is available and as milk being essential part of our diet, it is absoutely necessary to thought on the changes that preserved milk undergoes.For this study a experiment was designed to digest the milk protein in lab and observe the digestibility of milk protein and analysis the gunatmak changes occurring due to preservation. As the guna (gurutva/ laghutva ) of milk of milch animals is mentioned in samhitas taking that as a standard the analysis of marketed preserved milk samples are examined. The details of experiment, observation and results are discussed in the paper. Results show that the milk of the milch animals is laghu than the preserved milk samples.
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