Effect of Supplementing Bypass Fat on Milk Yield, Milk Composition and Chemical Parameters of Ghee in Crossbred Cows

Five lactating crossbred cows were selected to investigate the effect of bypass fat supplementation on milk yield, milk composition and chemical parameters of ghee. There were no significant differences in milk yield, milk composition yield and fat protein-corrected milk yield, compared to base levels, recorded at the time of starting experimental feeding. The bypass fat supplementation increased (P>0.05) the fat content but significantly decreased the protein and SNF content in milk. Ghee prepared by direct cream method was evaluated for its Reichert Miessl (RM), Polenske value (PV), Butyro refractometer (BR) reading and Refractive index (RI). On feeding bypass fat supplement, RM value in ghee increased from 26.65 to 28.31 but PV decreased from 1.17 to 0.83. However, no significant difference in BR reading and RI on bypass fat supplementation.