The Asian Journal of Animal Science

V. S. Kadam ¹, J. N. Khedkar ¹, D. M. Choudhari ², B. K. Pawar ³

Affiliations
1 Department of Animal Science and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, AHMEDNAGAR (M.S.), IN
2 Shramshakti College of Agriculture, Sangamner, AHMEDNAGAR (M.S.), IN
3 Department of Animal Science and Dairy Science, College of Agriculture, PUNE (M.S.), IN

Abstract

The documentation data was collected from six district of Western Maharashtra (Jalgaon, Nasik, Ahmednagar, Pune, Satara and Kolhapur). Sixty respondents from each district were selected randomly. Disproportionate random sampling method was used to ensure a random selection of 60 milk sweet shop. Accordingly we found that, the Milk and milk product manufacture process technique and marketing system was found to be traditional, under- developed, fragmented and inefficient. Thus, for strengthening the status/ profile of Halwais, the government actions are required to license and inspect competing milk sweet makers (Halwai) to ensure to achieve clean, hygienic and quality standards in order to facilitate the milk product processing and marketing.

Keywords

Milk, Sweet, Product.

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J. N. Khedkar ¹, D. M. Choudhari ², B. K. Pawar ³, V. S. Kadam ¹

Affiliations
1 Department of Animal Science and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), IN
2 Shramshakti College of Agriculture, Maldad, Ahmednagar (M.S.), IN
3 Department of Animal Science and Dairy Science, College of Agriculture, Pune (M.S.), IN

Abstract

Whey is the serum or watery part of the milk that remains after separation of curd that results from the acid or proteolytic enzyme mediated co-agulation of milk. It is major by product of dairy industries manufacturing products like cheese, channa, paneer, chakka and casein. Major source of whey is in the form the production of channa, paneer and Shrikhand production. This is mostly thrown away as a waste, which creates environmental pollution. Utilization of nutritious solids and their therapeutic importance, it needs to convert whey into various beverages. The whey derived from milk is cheaply renewed in to different types of fruit based whey beverages e.g. kokum juice, pineapple flavour juice, kinnow RTS beverage, mango based RTS, guava pulp, chocolate drink etc. and fermented whey beverages and sport drinks by addition of different fruits, nuts and flavours. Further, environmental effluence and nutritious solids loses through whey would be minimized by preparing such a different whey beverages, which plays pivotal role in human nutrition. They are also being used as meal replacement for people as a healthy alternative to fast food. Such various types of beverages have been found to be highly acceptable soft drinks by the consumers. In addition, there is need to educate the consumers with the aim to consume the whey and whey based beverages containing addition of different fruits, nuts and flavour resources in particular. Through this, the consumers may attract towards such products thereby the one can increase the market to the above referred dairy bi-products, which may also help to hasten the dairy industry physically monitory benefits.

Keywords

Milk, Whey, Beverages.

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S. J. Bashir ¹, B. K. Pawar ¹, D. M. Choudhari ¹

Affiliations
1 Department of Animal Science and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), IN

Abstract

In this study chemical, microbiological and organoleptic qualities of market samples of ice cream were studied. On the basis of sensory evaluation considering all the attributes, the sample T₁ was liked very much by the panel of judges, while samples T₄ and T₅ both were at par and were not liked by the judges. It was revealed from the study that market ice cream sample contained on average range of acidity 0.22 to 0.27 per cent LA, total solids 32.40 to 38.00 per cent, fat 8.4 to 11.20 per cent, protein 2.96 to 4.64 per cent and sugar 19.4 to 25.4 per cent. In the standard plate counts, the sample T₅ has higher standard plate count (396.00 × 10³c.f.u./g), while it was lower in samples T₁ and T₂ (3.52 and 4.56 × 10³c.f.u./g). The coliform count in sample T₅ was higher (91.60 × 10¹ c.f.u./g).

Keywords

Ice Cream, Quality, Sensory, Evaluation.

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