Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content by Kapadiya, Dhartiben B, Prajapati, Darshna B, Jain, Amit Kumar, Mehta, Bhavbhuti M, Darji, Vijaykumar B, Aparnathi, Kishorkumar D

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Comparison of Surti goat milk with cow and buffalo milk for physicochemical characteristics, selected processing-related parameters and activity of selected enzymes by Prajapati, Darshna B, Kapadiya, Dharti B, Jain, Amit Kumar, Mehta, Bhavbhuti M, Darji, Vijaykumar B, Aparnathi, Kishorkumar D

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Study of Fourier transform near infrared (FT‐NIR) spectra of ghee (anhydrous milk fat) by Antony, Bency, Sharma, Saurabh, Mehta, Bhavbhuti M, Ratnam, Kondappan, Aparnathi, Kishorkumar D

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Comparison of different methods of monitoring the secondary stage of oxidation of ghee by Mehta, Bhavbhuti M, Aparnathi, Kishorkumar D, Darji, Vijaykumar B

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Characterisation and comparison of khoa prepared from camel milk with that from cow and buffalo milk by Chaudhary, Milankumar J, Mehta, Bhavbhuti M, Patel, Devesh H, Darji, Vijaykumar B, Aparnathi, Kishorkumar D

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Evaluation of commonly used herbs to enhance shelf life of ghee against oxidative deterioration by Kapadiya, Dhartiben Bipinbhai, Aparnathi, Kishorkumar D.

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Application of qualitative tests for detection of adulterants in sterilized milk and during its subsequent storage by Aparnathi, Kishorkumar D., Agnihotri, Arpita, Chauhan, Mahipalsinh P., Shaikh, Ahesanvarish I., Patel, Amit M., Patel, Shriyesh I.

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