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There is increasing awareness of therapeutic and nutritive importance of goat milk. Increasing evidences show a surge in harnessing the potential of bioactive milk components. This study reports Gaddi goat milk composition and antioxidant activity in different lactation stages. A significant (p < 0.05) higher pH (7.05 ± 0.03) and lactose (4.28% ± 0.07%) were noted in late lactation. Total phenol (mg TAE/100 ml) was 56.99 ± 2.32, 8.15 ± 0.44, and 7.05 ± 0.03 in whole milk, whey and casein, respectively. 2, 2‐Diphenyl‐1‐picrylhydrazyl radical scavenging activity and protein (4.06% ± 0.19%) were higher, whereas fat was lowest (6.00% ± 0.28%) in late lactation milk. It is envisaged that late lactation Gaddi goat milk with splendid biological activities, could be a source of milk‐derived bioactive nutraceuticals to thwart oxidative stress and aging. Practical applications Milk is an important source of complex proteins, enzymes and peptides of diverse biological activities. Goat milk has assumed importance in humans, particularly in infants, as alternative to cattle milk. Milk composition and antioxidant activity of Gaddi goat milk and its protein fractions were assessed for bioactive potential. The casein protein fraction of Gaddi goat milk proved to be a potent antioxidant component and may be used as futuristic nutraceuticals. This is the first study unravelling antioxidant traits of Gaddi goat milk, whey and casein in different lactation stages.

This study was conducted to improve the qualities of meat curry prepared from tough sheep meat. Tenderization treatments given before or during preparation of meat curry included spraying of powder of dried cucumis fruits, marinating meat chunks in ginger rhizome paste, 0.75% citric acid solution, 0.6% papain enzyme solution or cooking of chunks in specially designed pressure cooker at 15 psi. All these tenderizing treatments caused significant improvement in sensory scores of sheep meat curry in comparison to control. Shear force and collagen values were significantly lower in all treated meat curry samples than the control. Although there was significant increase (P < 0.01) in thiobarbituric acid-reducing substance, pH and microbial load of meat curry on the fifth day of refrigerated storage, all the values were within the prescribed limits, and all samples were well acceptable. Magnitudes of changes during storage were less in citric acid-and ginger-treated chunks than the control and other treated chunks. PRACTICAL APPLICATIONSDifferent tenderizing agents suggested for tenderization of sheep meat can be easily used to improve the quality of meat curry. Conditions standardized for cooking tough meat at 15 psi proved very effective in improving the qualities of meat curry from spent animals in comparison to cooking of control samples in ordinary pressure cooker (at 10 psi). Cucumis powder proved very effective in improving all the sensory attributes. Use of citric acid and ginger 1 Corresponding