EFFECT OF PROCESSING OF MILK ON BHC RESIDUES

Abstract

Heating of milk reduced BHC in the range of 59.9 to 67.2 percent. In curd preparation, there is increase BHC residues (0.6 to 27.06 percent). In butter the increase was from 76.8 to 93.3 percent. And in ghee BHC increase was from 125.0 to [31.8 percent.