Overview

Oxidative Stability and Chemical Profile of Kankrej Cow Milk Lipids explores the unique nutritional and biochemical qualities of one of India's most valued indigenous cattle breeds. Drawing on year-long research, this book examines the seasonal variations in cholesterol, β-carotene, vitamin A, and other critical lipid constituents of Kankrej cow milk, alongside detailed studies on its oxidative stability and implications for ghee production.With insights into both traditional knowledge and modern scientific analysis, the book highlights how the lipid composition of Kankrej milk contributes to longer shelf life, superior flavor, and enhanced nutritional value. Beyond laboratory findings, it underscores the breed's role in sustainable dairying, farmer livelihoods, and conservation of India's dairy heritage.This work will serve as a vital reference for dairy technologists, food scientists, nutritionists, policy makers, and students seeking to understand the chemistry, stability, and industrial significance of indigenous cow milk lipids.

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