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Abstract
The effects of interaction of Asparagus racemosus (shatavari) with milk constituents and physico-chemical and functional characteristics of milk was studied. Addition of freeze dried aqueous shatavari extract at a concentration of 1 g /100 ml of milk showed a decrease in pH, rennet coagulation time and an increase in acidity, viscosity and heat stability at maximum. The extract also imparted brown colour to milk and showed an increase in a* (redness) and b* (yellowness) values but a decrease in L* (lightness) value. Proteins in milk were modified by reaction with shatavari extract. The derivatives formed were characterized in terms of SDS-PAGE. Electrophoretic pattern of sodium caseinate and whey containing 1% shatavari herb extract did not show any difference in band pattern i.e. there was no difference in mobility based on size of the proteins, but the intensity (width) of bands differed.