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Gupta, Devesh
- Effect of Type of Milk on Yield and Qualities of Khoa
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Authors
Affiliations
1 Department of Animal Husbandary and Dairying, J.V. College, Baraut, Baghpat, IN
1 Department of Animal Husbandary and Dairying, J.V. College, Baraut, Baghpat, IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 4, No 2 (2013), Pagination: 83-84Abstract
The experiment was conducted to study the suitability of different types of milk for khoa making. Twenty samples of milk were obtained each from local cow, cross bred cow and buffalo milk. It was concluded that khoa prepared from buffalo milk was of higher yield with better quality both in physical and chemical characteristics.Keywords
Khoa, Yield, Qualities, Local Cow Milk, Cross Bred Cow Milk, Buffalo Milk
- Study on Sterile and Sub-Sterile Conditions in Cow and Buffalo in Mawana Tehsil of District Meerut of Uttar Pradesh
Abstract Views :234 |
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Authors
Affiliations
1 Department of Animal Husbandry and Dairying, J.V. College, Baraut, BAGHPAT (U.P.), IN
1 Department of Animal Husbandry and Dairying, J.V. College, Baraut, BAGHPAT (U.P.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 1 (2015), Pagination: 83-84Abstract
In the present survey 5 main and 5 sub A.I. centres of Mawana tehsil of district Meerut were selected. Sterile and sub sterile condition data were recorded during one year (January to December). The major cause found was nutritional in both cows and buffaloes. It is suggested to provide better nutritional and Managemental condition for controlling the sterility and adopt prophylaxis and curative measures control the genetic sterility.Keywords
Cow, Buffalo, A.I. Centre, Sterility, Causes.- Study on Organoleptic Score of Different Fruit Flavoured Whey Drink from Chhana Whey
Abstract Views :440 |
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Authors
Affiliations
1 Department of Dairy Science and Technology, J.V. (P.G.) College, Baraut, Baghpat (U.P.), IN
1 Department of Dairy Science and Technology, J.V. (P.G.) College, Baraut, Baghpat (U.P.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 11, No 1 (2020), Pagination: 6-8Abstract
The present study was carried out to know the organoleptic score (flavour, colour, viscocity and taste) of different flavour whey drink (mango, orange, without flavour but salt added). It was concluded orange flavour citric acid chhana whey soft drink was highly preferred.Keywords
Organoleptic Score, Fruit Flavour, Chhana Whey.References
- A.O.A.C. (1970). Official methods of analysis. Association of Official Agricultural Chemists, Washington, D.C., U.S.A.
- Body, Felt (1981). Dairy product score card. J. Dairy Sci., 64 (11) : 2303-2308.
- De, S.K. (1983).Out line of dairy technology, Oxford University Press, New Delhi, India.
- Gagrani, R. L. and Rathi, S.D. (1987). Preparation of fruit flavour beverage from whey, J. Food Sci. & Tech., 24 (2) : 93-94.
- Gupta, Devesh (1993). Renovated Technology of Chhana Whey, Ph.D. Thesis, C.C.S. University, Meerut (U.P.) India.
- Gupta, Devesh (2019). Study on the sensory score of fresh and after storage in cultured chhana whey soft drink. Res. J. AH & Dairy Sci., 10 (2) : 63-64.
- Panse, U.G. and Sukhatme, P.U. (1985). Statistical methods for agricultural works, Publication Information, Division. I.C.A.R., New Delhi, India.
- Effect of Seasonson the Conception Rate of Cows and Buffaloes Inseminated by A.I. in Baghpat of Uttar Pradesh
Abstract Views :146 |
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Authors
Affiliations
1 Department of Dairy Science and Technology, J.V. (P.G.) College, Baraut,Baghpat (U.P.), IN
1 Department of Dairy Science and Technology, J.V. (P.G.) College, Baraut,Baghpat (U.P.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 10, No 2 (2019), Pagination: 61-62Abstract
The present survey was conducted to know the effect of different seasons (rainy, winter and summer) on the conception rate in cows and buffaloes inseminated artificially in randomly selected 4 main and 4 sub A.I. centre of Baghpat of Uttar Pradesh. It can be concluded that season has no significant effect on conception rate both in cows and Buffaloes inseminated artificiallyKeywords
Season, Cow, Buffalo, A.I. Centre, Conception Rate.References
- Anzar, M., Frooq, U. , Miza, M.A., Shahab, M. and Ahmad, M. (2003). Factor affecting the efficiency of A.I. in cattle and buffaloes in Punjab, Pakistan, Pakisthan Vet. J., 23(3) : 106-113.
- Khan, M.R.K. (2008). Post A.I. conception rate in cattle, 3: 24-27.
- Panse,V.G. and Sukhatme, P.V. (1985). Statistical methods for Agricultural works, Publication and information Div., I.C.A.R, New Delhi.
- Razi, K., Asgar, M., Kabir, M., Bag, M. and Parvej, M. (2010). Study on estimation of C.R. and service per conception.in cattle after A.I.,Internat. J. Bio. Res., 2(7) : 25-29.
- Study on the Sensory Score of Fresh and after Storage in Cultured Chhana Whey Soft Drink
Abstract Views :160 |
PDF Views:0
Authors
Affiliations
1 Department of Dairy Science and Technology, J.V. (P.G.) College, Baraut,Baghpat (U.P.), IN
1 Department of Dairy Science and Technology, J.V. (P.G.) College, Baraut,Baghpat (U.P.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 10, No 2 (2019), Pagination: 63-64Abstract
The present study was to know the consumer acceptability of sensory score of fresh and after storage for 1 day, 2 day and 3 days at 5° C in cultured whey soft drink of flavour like orange, mango and pineapple with orange, red and yellow colour, respectively used. It can be concluded from that among the different flavour drink pine apple flavor was highly preferred.Keywords
Whey, Whey Drink.References
- A.O.A.C (1970). Official methods of analysis. Association of official Agricultural Chemists,Washington, D.C.
- Body Felt, F.W.(1981). Dairy product score card. J. Dairy Sci., 64(11) : 2303-2308.
- Gagrani, R.L. and Rathi, S.D. (1987). Preparation of fruit flavoured beverage from whey. J. Food Sci. & Technol., 24(2) : 93-94.
- IS 6273 (II)(1971). Guide for sensory evaluation of foods, methods and evaluation cards. Indian standards Insitutions, New Delhi.
- Javier, Parrondo, Luis, A. and Mario, Diaz (2000). Production of an alcoholic beverage by fermentation of whey permeate with Kluyveromyces, J. Institute Brewing, 106(6): 367-375.
- Panse,V.G. and Sukhatme, P.V. (1985). Statistical methods for Agricultural works, Publication and Information Div., I.C.A.R, New Delhi.
- Siliviya, R., Bhumika, K.D., Parmar, S.C. and Aparnathi, K.D. (2016). Whey and its utilization. Internat. J . Cur. Micro. Appl. Sci., 5(8) : 134-155.