Aim:The study was undertaken to find out the gross composition, nitrogen distribution, and selected mineral content in Surti goat milk, and its comparison was made between cow and buffalo milk.Materials and Methods:Goat milk samples of Surti breed and buffalo milk samples were collected during the period from July to January 2014 at Reproductive Biology Research Unit, Anand Agricultural University (AAU), Anand. Cow milk samples of Kankrej breed were collected from Livestock Research Station, AAU, Anand. Samples were analyzed for gross composition such as total solids (TS), fat, solid not fat (SNF), protein, lactose, and ash. Samples were also analyzed for nitrogen distribution such as total nitrogen (TN), non-casein nitrogen (NCN), non-protein nitrogen (NPN), and selected minerals content such as calcium, magnesium, phosphorous, and chloride. Total five replications were carried out.Results:Goat milk had the lowest TS, fat, protein, and lactose content among all three types of milk studied in the present investigation. On the other hand, the highest TS, fat, protein, and lactose content were found in buffalo milk. Buffalo milk had the highest SNF, calcium, magnesium, and phosphorous content, which was followed by goat milk and lowest in cow milk. The SNF, protein, TN, and calcium content of goat milk were statistically non-significant (p<0.05) with cow milk. The lactose content of goat milk was significantly lower (p>0.05) than that of the cow milk as well as buffalo milk. The goat milk had the highest ash and NCN content, which were followed by buffalo milk and lowest in cow milk. However, the differences in ash, NPN, and phosphorous content of three types of milk studied, viz., goat milk, cow milk, and buffalo milk were found statistically non-significant (p<0.05). The NCN content of buffalo milk was statistically non-significant (p<0.05) with cow milk as well as goat milk. The NCN and magnesium content of goat milk were significantly higher (p>0.05) than that of the cow milk. The magnesium content of goat milk was statistically non-significant (p<0.05) with buffalo milk. The chloride content of goat milk was significantly higher (p>0.05) than that of the buffalo milk as well as cow milk.Conclusion:It can be concluded from the study that the goat milk has lower TS, fat, lactose, protein content, TN as well as NPN but higher ash and NCN content compared to cow milk and buffalo milk. The goat milk has lower calcium, phosphorous compared to buffalo milk while it has higher calcium, phosphorous compared to cow milk, and it has higher magnesium, chloride content compared to cow milk and buffalo milk.

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The study was conducted to evaluate potential of commonly used herbs as an antioxidant in ghee to extend the shelf‐life by retarding oxidative reactions during its storage. Ghee samples were analysed for early‐stage oxidative deterioration by peroxide value and flavor score in an accelerated storage study at intervals of 2 days till all the ghee samples became unacceptable in sensory evaluation. Among all the 14 types of herbs, betel leaves and curry leaves were found promising in retarding the oxidation as well as flavor deterioration of ghee during storage. Betel leaves had significant (p < .05) ability to enhance the antioxidant potential of ghee in terms of peroxide value, flavor score, and also retain their yellow color, whereas curry leaves had significant (p < .05) ability to enhance the antioxidant potential of ghee in terms of flavor score and retain their yellow color. Practical applications The development of rancidity in the ghee leads to formation of off‐flavor and such an oxidized product is not accepted by the consumer; this leads to economic loss to the manufacturer. Betel leaves added ghee possesses good potential to act as an antioxidant/free radical scavenger and thus could help in prevention of many free radical related disorders. Standardized/Optimized curry leaves for appropriate stage and rate could also act as an antioxidant/free radical scavenger and help in prevention of many free radical related disorders. Addition of herbs in preparation of ghee offers health benefits to the consumers in addition to increase in stability of ghee against oxidative deterioration. These dual benefits of the herbal ghee help in improving the marketing prospects of the products.