comparative study on the changes in minor protein and viscosity of goat and cow sweetened condensed milk during storage

Analysis of SCM at different stages of storage revealed that viscosity increased at all the temperatures except 6°C. At 22°C the viscosity of SCM gradually increased after first month of storage. At storage temperature of 37°C there was contineous and considerable increase in viscosity upto 4 months period of storage. PP and NPN level increased gradually, but the extent of increase was slow at 22°C, whereas at 37°C, these constituents increased sharply both in case of goat and cow SCM. Samples stored at 6°C did not indicate any appreciable variation in its level