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Kadam, V. S.
- Documentation of the Technology Used by Milk Sweet Makers (Halwai) for Preparation of Indigenous Milk Products
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Authors
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
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
Source
The Asian Journal of Animal Science, Vol 10, No 2 (2015), Pagination: 166-175Abstract
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.
References
- Anonymous (2009b). Food safety and standards authority of India (FSSAI). Expert group on milk and milk products base working paper on strategy and action plan for ensuring safety of milk and milk products prepared by NDDB, Anand, 3-4 pp.
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- Kaur, H. and Gupta, J.N. (1996). Consumption expenditure on milk and milk products on food and non-food items in Chandigarh. J. Dairying, Foods & Home Sci., 15(1): 45-52.
- Pushpinder Sandhu, Sharanbir Bal and Gurinder Kaur (2012). An analytical study on shelf life of milk and acceptability of milk products in household refrigerators. Adv. Res. J. Soc. Sci., 3 (2) : 116 - 120.
- Tripathi, R.M., Raghunath, R., Sastry, V.N. and Krishnamoorthy, T.M. (1999). Daily intake of heavy metals by infants through milk and milk products. Science of the Total Environment, 227 (2-3) : 229-235.
- Anonymous (2009a). Wikipedia information of Halwai. www.google search.com.
- Steven, J.S., Alejandro, N.P. and Mohammad, J. (2008). Dairy development for the resource poor part 3: Pakistan and India dairy development case studies. Pro-poor Livestock Policy Initiative (PPLPI), International Livestock Research Institute (ILRI). Working paper No. 44-3, pp: www.fao.org/ag/pplpi.htm.
- Use of Milk By-Product (Whey) for Preparation of Beverages
Abstract Views :197 |
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Authors
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
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
Source
The Asian Journal of Animal Science, Vol 9, No 2 (2014), Pagination: 193-197Abstract
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.- Quality of Goat Milk
Abstract Views :159 |
PDF Views:1
Authors
Affiliations
1 Krishi Vigyan Kendra (AHDS), Selsura, Wardha (M.S.), IN
2 Krishi Vigyan Kendra (AHDS), Sonapur, Gadchiroli (M.S.), IN
3 Department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmed Nagar, (M.S.), IN
1 Krishi Vigyan Kendra (AHDS), Selsura, Wardha (M.S.), IN
2 Krishi Vigyan Kendra (AHDS), Sonapur, Gadchiroli (M.S.), IN
3 Department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmed Nagar, (M.S.), IN
Source
The Asian Journal of Animal Science, Vol 13, No 2 (2018), Pagination: 90-93Abstract
Goat milk has unique qualities over that milk of other livestock. It is having nearest to milk of other livestock. It is having nearest to human milk in its contents of fat, protein and serves as a good source of minerals, which makes it a complete food for the infant. Goat milk, like any other milk from other animal sources, is a complex mixture (Ohiokpehai, 2003). Also, the basic nutrient composition of goat milk resembles with that of cow and human milk. The gross composition of goat milk is higher than that in bovine milk, except for lactose, which is low.
Keywords
Milk, Goat, Protein, Fat, Minerals, Vitamins, Importance.References
- Bawala, T.O., Isah, O. A. and Aklnsoyinu, A.O. (2006). Studies on milk mineral composition of lactating West African dwarf goats: J. Animal & Veterinary Adv., 10 : 805-809.
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- Mittal, J.P. and Pandey, M.B. (1971). The yield and chemical composition of milk in Jamnapari and Barberi goats. Agra.Univ. J. Res., 20 (3) : 7-12.
- Ohiokpehai, Omo (2003). Processed food products and nutrient composition of goat milk. Pakistan J. Nutr., 2 (2): 68-71. DOI: 10.3923/pjn.2003.68.71.
- Pechova, A., Pavalata, L., Dvorak, R. and Lokajova, E. (2008). Contents of Zn, Cu, Mn and Se in milk in relation to their concentrations in blood, milk yield and stage of lactation in dairy cattle, BRNO, 77 : 523-531.
- Posati, L.P. and Orr, M.L. (1976). Composition of foods, dairy and egg products, Agriculture Handbook No. 8- 1. USDA-ARS, Consumer and Food Economics Institute Publishers, Washington, D.C., pp. 77-109.
- Rodrigue, E.M., Alaejos, M.S. and Romero, C.D. (2008). Mineral contents in goat milk, J. Food Quality, 25(4): 343-358.
- Sawya, W.N., Safi, W.J. and Almohammad, M.M. (1984). Chemical composition and nutritive value of goat milk. J. Dairy Sci., 67 : 1655 – 1659.
- Singh,S., Rao, K. H., Kanawajia, S.K. and Sabikh, L. (1992). Goat milk product technology: A Review. Indian J.Dairy Science, 45 (11) : 572-587.
- Stanislawa, C., Henryk, B. and Maciej, Z. (2006). Effect of the feeding period on the chemical composition and fatty acid profile of milk from Alpine dairy goats: Polish J. Food & Nutri. Sci.,15 : 47-56.
- Anonymous (2009), Fatty acid profile of goat milk: www.dairyforall.com.
- Chillard, Y., Ferlay, A. and Lambert, G. (2002). A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipid lipolysis. jds.fass.org/cgi/content/abstract/86/5/1751.
- John, C. Bruhn (2009). Dairy goat milk composition: www.Goatworld.com.
- To Study the Effect of Supplementation of Chakka whey on Growth Performance of Goat Kids
Abstract Views :163 |
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Authors
Affiliations
1 Animal Husbandry and Dairy Science, Krishi Vigyan Kendra, Dhule (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
3 Krishi Vigyan Kendra (Dr. PDKV), Selsura (M.S.), IN
4 Krishi Vigyan Kendra (Dr. PDKV), Gadchiroli (M.S.), IN
1 Animal Husbandry and Dairy Science, Krishi Vigyan Kendra, Dhule (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
3 Krishi Vigyan Kendra (Dr. PDKV), Selsura (M.S.), IN
4 Krishi Vigyan Kendra (Dr. PDKV), Gadchiroli (M.S.), IN
Source
The Asian Journal of Animal Science, Vol 14, No 2 (2019), Pagination: 29-32Abstract
A flock of 18 Osmanabadi goat’ kids upto 1 week of age was selected and divided in to three groups on the basis of nearness of age and body weight of animal. Each group includes 6 goats and trial was carried out upto 90 days. Kids were divided into three groups and called with T1 (control, conventional method), T2 (Conventional method 90 % + 10 % Chakka whey) and T3 (Conventional method 80 % + 20% Chakka whey) group i.e. Treatment T1 – whole goat milk; Treatment T2 - 90 per cent of goat milk and 10 per cent of Chakka whey; Treatment T3 - 80 per cent of goat milk and 20 per cent of Chakka whey, respectively. During experimental trial maximum growth rate (weight gains) was obtained by 20 per cent Chakka whey feeding to the growing goat kids. The cost of feeding is less in T 3 (20 % Chakka whey) which can be beneficial to goat owner by getting higher monetary return by selling of animal due to higher growth rate and weight gain.Keywords
Whey, Kid, Goat, Feed.References
- Bugti, A.G., Hubdar, A.K., Mujahid, A.S., Sher, Z., Mir, A.I., Abdul, K.S., Goswami, N. and Kaleri, R. R. (2016). Effect of milk replacer on the growth of goat kids. J. Agric. Biotechnology, 1(1) : 22–25.
- Costa, R.G., Edvaldo, Mesquita, Beltrao, Filho, Geovergue, Rodrigues, de Medeiros, Arturo, Selaive, Vilarroel, Sandra, Elisabeth, S. Beltrao, Santa Cruz, Edson and Mauro Santos(2009). Replacement of goat milk by cheese whey in the feed of alpine kids, Tropical & Subtropical Agro ecosystems, 11: 87 - 90.
- Hapse, P.S. (2004). Preparation of Chakkawhey beverage using mango pulp. M.Sc. (Ag.) Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmed Nagar, M.S. (India) .
- Kapse, B.A. (1998). Studies on preparation of Lassiutilizing Chakkawhey. M.Sc. (Ag.) Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmed Nagar, M.S. (India) .
- Kulkarni, M.B.(1984). Studies on chemical composition and utilization of Chakkawhey. Ph.D. Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmed Nagar, M.S. (India) .
- WEBLIOGRAPHY........
- www.google .com, FAOSTAT, 2012 Goat population.
- Sensory Quality of Kheerprepared by using Aromatic Varieties of Rice
Abstract Views :166 |
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Authors
Affiliations
1 Animal Husbandry and Dairy Science, Krishi Vigyan Kendra, Dhule (M.S.), IN
2 Krishi Vigyan Kendra, Sonapur, Gadchiroli (M.S.), IN
1 Animal Husbandry and Dairy Science, Krishi Vigyan Kendra, Dhule (M.S.), IN
2 Krishi Vigyan Kendra, Sonapur, Gadchiroli (M.S.), IN
Source
The Asian Journal of Animal Science, Vol 14, No 2 (2019), Pagination: 39-41Abstract
Kheer was prepared by boiling presoaked aromatic rice in concentrated milk (partial dehydration of whole milk) till cooking which was sweetened by the sugar.The different aromatic verities of rice had a definite effect on physical quality of Kheer and also increasing the overall acceptability of Kheer.Out of aromatic rice varieties used in experiment the Basmati, Sakoli-7 and Makarand obtained like moderately.Keywords
Milk, Aromatic Rice, Kheer.References
- Aneja, R.P., Mathur, B.N., Chauhan,R.C. and A.K. Banerjee(2002). Technology of Indian milk products.Ist Ed. A Dairy Indian Publication, Delhi, India, pp.29.
- Chapake, J.S., Goel, B.K., Uprit, S., Asgar and Singh, K.C.P.(2005). Studies on suitability of some Chhattisgarh aromatic varieties of rice and millet sawan barnyard millet for preparation of Kheer.Indian Dairyman, 55(3).
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- Patil, R.V., Sawant, P.J., Sawant, D.N. and Todkar, S.R.(2015). Physico-chemical analysis and sensory evaluation of burfi enriched with dried date. J. Anim. Res., 5(1): 131-134.
- Thompkinson, D.K.(1995). Dairy Industry in India – A Scenario. Indian Food Industry, 14(2): 18-20.