Physiological biochemistry and nutritive valuePaperback, 7 May 2012

Milk is one of the essential product in human diet, rich in nutritive components. Goat milk is of great economic concern to producers, manufacturers and consumers. The quality of milk is closely related to its physiochemical and biological composition. Both groups were comprised of eight samples each. Milk samples were collected and filtered. Filtrate of all samples were stored at -4°C in small aliquots. Spectrophotometer was used to measure total oxidant and total antioxidant status, thiocyanate, lipase activity and lactoperoxidase activity. Kit method was used to measure thyroid level, alkaline phosphatase and acid phosphatase. Proximate analysis was done to compare the composition of goat milk during different stages of lactation. From present study it is concluded that parturition affect enzymatic activities and hormonal concentration in milk. It also affects oxidant and antioxidant level of milk on different stages. But there is no affect of parturition on nutritional value of milk. It remains unchanged after fifteen days and three months of parturition.