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Choudhari, D. M.
- Sensory Quality of Shrikhand Prepared by Using Cardamom and Saffron
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Authors
Affiliations
1 Division of Animal, Science, Dairy, Science, College of Agriculture, Pune, M. S., IN
2 Division of Animal Science and Dairy Science, College of Agriculture, Pune, M.S., IN
1 Division of Animal, Science, Dairy, Science, College of Agriculture, Pune, M. S., IN
2 Division of Animal Science and Dairy Science, College of Agriculture, Pune, M.S., IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 1 (2014), Pagination: 1-5Abstract
Shrikhand was prepared by adopting standard procedure. Freeze dried Dahi culture LF - 40, was used, which was obtained from NDRI Karnal. The product was served to a panel of semi trained judges to know its acceptability. The data so obtained was pooled and overall acceptability was worked out. The Shrikhand prepared by 0.020 per cent saffron and 0.50 per cent cardamom and 40 per cent sugar was superior in the colour and appearance, body and texture, flavour and overall acceptability of treatment T4 secured maximum score than treatments T0, T1, T2, T3, respectively. But treatments T2 which prepared by addition of 0.020 per cent saffron and 0.25 per cent cardamom which secured highest score for acidity and similar score for body and texture was 8.31 and 8.36, respectively.Keywords
Milk, Chakka, Saffron, Cardamom, Sensory, Shrikhand- To Study the Effect of Level of Jaggery and Sapota Pulp on Chemical Quality Of kulfi
Abstract Views :687 |
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Authors
Affiliations
1 Sangamner Taluka Dudhutpadak Sangh Ltd., Rajhans Dairy, Sangamner, Ahmednagar (M.S.), IN
2 Department of Dairy Science, Yeshwant Mahavidyalaya Nanded (M.S.), IN
3 Section of Animal Science and Dairy Science, Shramshakti College of Agriculture, Sangamner, Ahmednagar (M.S.), IN
1 Sangamner Taluka Dudhutpadak Sangh Ltd., Rajhans Dairy, Sangamner, Ahmednagar (M.S.), IN
2 Department of Dairy Science, Yeshwant Mahavidyalaya Nanded (M.S.), IN
3 Section of Animal Science and Dairy Science, Shramshakti College of Agriculture, Sangamner, Ahmednagar (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 62-67Abstract
The three levels of pulp of sapota 16, 25 and 40 per cent were used with three levels of jaggery i.e. 7, 8 and 9 per cent to prepare the Kulfi. In conclusion the protein and fat content decreased with increase in levels of jaggery and fruit pulp in end product i.e. Kulfi and the non-reducing sugar, reducing sugar, iron, ash, total solids contents ware increased in end product with increase in levels of both i.e. jaggery and fruit pulp.Keywords
Milk, Sapota, Jaggary, Kulfi.References
- Arya, S.S., Sonawane, S.K. and Gaikwad, S. (2013). Use of Jambhul powder in the development of bioactive components enriched milk Kulfi. J. Microbiol., Biotechnol. & Food Sci., 2(6) : 2440-2443.
- Bisla, G., Archana, P.V. and Sharma, S. (2012). Development of icecreams from soybean milk and watermelon seeds milk and evaluation of their acceptability and nourishing potential. Adv. Appl. Sci. Res., 3(1) : 371-376.
- Gaikwad, R.P. (2000). Incorporation of Karonda (Carissa Carandas L.) Pulp in ice-cream, M.Sc. (Ag.) Thesis, Dr. Balashaeb Sawant Kokan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Hanwate, B.D. (2003). Utilization of Karonda (Carissa Carandas L.) juice in the manufacture of flavoured milk. M.Sc. (Ag.) Thesis, Dr. Balashaeb Sawant Kokan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- IS: 1479 (Part II) (1961). Method of test of Dairy Industry. Rapid examination of milk. Indian Standard Institution, Manak Bhavan, NEW DELHI (INDIA).
- IS: 1224 (Part-I) (1977). Determination of fat by Gerber's method. First Revision. Indian Standards institute, Manak Bhavan, NEW DELHI (INDIA).
- Kamble, K., Kahate, P.A., Chavan, S.D. and Thakare, V.M. (2010). Affect of pine-apple pulp on sensory and chemical properties of Burfi. Veterinary World, 3(7) : 329-331.
- Kedar, M.P. (1972). Effect of mixing different levels of banana powder and mango pulp on overrun and organoleptic quality of ice-cream, M.Sc. (Ag.) Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar, M.S. (INDIA).
- Kolpe, D.B. (1995). Utilization of Ber Pulp (Zisyphus jujuba) in preparation of in ice-cream. M.Sc. (Ag.) Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar, M.S. (INDIA).
- Kshrisagar, D.V. (1996). Studies on blending of milkshake with different fruit flavouring agents, M.Sc. (Ag.) Thesis, Dr. Balashaeb Sawant Kokan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Nalkar, S.D. (2012). Preparation of probiotic Kulfi with incorporation of mango (Mangifera indica L.) Pulp cv. ALPHONSO, Ph.D. (Ag.) Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidaypeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Panse, V.G. and Sukhatme, P.V. (1985). Statistical methods for Agricultural workers, ICAR, New Delhi. pp. 143-147.
- Patil, S.B. (2008). Studies on manufacture of herbal ice-cream by incorporation of ginger (Zingiber officinale L.) Juice. M.Sc. (Ag.) Thesis, Dr. Balasaheb Sawant Kokan Krishi Vidyapaeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Pawar J.J. (2001). Incorporation of Jamun (Syzgium Cuminii Skeels) juice in ice-cream. M.Sc. (Ag.) Thesis, Dr. Balasaheb Sawant Kokan Krishi Vidyapaeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Rao, J.P.V.K., Das, M. and Das, S.K. (2007). Jaggery a traditional Indian Sweetener. Indian J. Tradit. Knowl., 6(1) : 95-102.
- Rupnar, P.S. (2006). Studies on preparation of Paneer whey beverage using Kokum Juice, M.Sc. (Ag.) Thesis, Dr. Balasaheb Sawant Kokan Krishi Vidyapaeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Sakhale, B.K., Pawar, V.N. and Ranveer, R.C. (2012). Studies on the development and storage of whey based RTS beverage from Mango cv. KESAR. J. Food Proc. Technol., 3:148.
- Singh, J. (1998). Perspective for 2002 AD, Jaggery Khandsari Research Digest, 96.
- Sulladmath, U.V. and Reddy, N.M.A. (1985). Sapota. In : Fruits of India : Tropical and Sub-tropical (Bose T.K. Ed.) Naya Prakash, Calcutta, India. pp. 439-464 pp.
- Taware, M.G. (2000). Studies on preparation of custard apple milk shake. M.Sc. (Ag.) Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar, M.S. (INDIA).
- Sensory and Chemical Quality of Sapota Milk Shake
Abstract Views :664 |
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Authors
Affiliations
1 Sangamner Taluka Dudhutpadak Sangh Ltd., Rajhans Dairy, Sangamner, Ahmednagar (M.S.), IN
2 Department of Dairy Science, Yeshwant Mahavidyalaya, Nanded (M.S.), IN
3 Section of Animal Science and Dairy Science, Shramshakti College of Agriculture, Sangamner, Ahmednagar (M.S.), IN
1 Sangamner Taluka Dudhutpadak Sangh Ltd., Rajhans Dairy, Sangamner, Ahmednagar (M.S.), IN
2 Department of Dairy Science, Yeshwant Mahavidyalaya, Nanded (M.S.), IN
3 Section of Animal Science and Dairy Science, Shramshakti College of Agriculture, Sangamner, Ahmednagar (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 116-121Abstract
The three levels of pulp of sapota, at 7, 8 and 9 per cent were used with three levels of jaggery i.e.7, 8 and 9 per cent to study the sensory and chemical quality of sapota milk shakes. On the basis of sensory evaluation of sapota milk shake prepared with 7 per cent jaggery and 8 per cent pulp was accepted by the all judges therefore this treatment got highest scored than other treatments. The chemical composition of this treatment was observed i.e. protein (2.43 %), fat (3.52 %), non-reducing sugar (5.13 %), reducing sugar (4.41 %), iron (1.17 mg/100g), ash (0.53 %), total solid (15.20 %) and acidity (0.16 %).Keywords
Milk, Sapota, Jaggary.References
- Dhumal, N.S., Adsule, R.N. and Kotecha, P.M. (1996). Effect of different levels of sugar and skim milk powder on the chemical composition and sensory properties of custard apple toffee. Indian Food Packer, 50 : 19-23.
- Gupta, S.K. (1976). Sensory evaluation in food industry. Indian Dairyman, 28 : 293-295.
- Hanwate, B.D. (2003). Utilization of Karonda (Carissa Carandas L.) Juice in the manufacture of flavoured milk, A Thesis, the in Partial Fulfillment of the Requirements for the Degree of Master of Science in Dairy Science, Dr.Balashaeb Sawant Kokan Krishi Vidyapeeth, Dapoli (Agricultural University), Ratnagiri, M.S. (INDIA).
- IS : 1479 (Part II) 1961. Method of test of Dairy Industry. Rapid examination of milk. Indian Standard Institution, Manak Bhavan, NEW DELHI (INDIA).
- IS: 1224 (Part-I) 1977. Determination of fat by Gerber's method. First Revision. Indian Standards institute, Manak Bhavan, NEW DELHI (INDIA).
- Kadav, V.B. (2001). Preparation of fruit flavoured milk shake, A Thesis, the in Partial Fulfillment of the Requirements for the Degree of Master of Science (Agriculture) in Dairy Science, Dr.Balasaheb Sawant Kokan
- Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA). Kshrisagar, D.V. (1996). Studies on blending of milkshake with different Fruit Flavouring Agents, A Thesis, the in Partial fulfillment of the requirements for the degree of Master of Science in Dairy Science, Dr. Balashaeb Sawant Kokan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Pakalwad, S.T., Awaz, H.B., Pawar, S.L. and Poul, S.P. (2010). Preparation and sensory evaluation of papaya milk shake, Veterinary World, 3(4): 185-187.
- Panse, V.G. and Sukhatme, P.V. (1985). Statistical methods for agricultural workers, ICAR, New Delhi. pp. 143-147.
- Poul, S.P., Sontakke, A.T., Munde, S.S. and Adangale, A.B. (2009). Composition and economics of custard apple milk shake. Asian J. Animal Sci., 4(2) : 139-142.
- Rupnar, P.S. (2006). Studies on preparation of Paneer whey beverage using Kokum Juice, A Thesis, the in Partial Fulfillment of the Requirements for the Degree of Master of Science (Agriculture) in Dairy Science, Dr. Balasaheb Sawant Kokan Krishi Vidyapaeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Salunkhe, R.R. (2002). Preparation of milkshake fortified with fruit flavours, A Thesis, the in Partial Fulfillment of the Requirements for the Degree of Master of Science in Dairy Science, Dr.Balashaeb Sawant Kokan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Sawant, V.Y., Thombre, B.M., Chauhan, D.S. and Padghan, P.V. (2006). Preparation of Kalakand with Sapota Fruit. J. Dairying, Foods & Home Sci., 25 (3/4) : 186-189.
- Taware, M.G. (2000). Studies on preparation of custard apple milk shake, A Thesis, the in Partial Fulfillment of the Requirements for the Degree of Master of Science (Agriculture) in Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar, M.S. (INDIA).
- Development of Fruit Based Yoghurt
Abstract Views :243 |
PDF Views:0
Authors
Affiliations
1 Department of Animal Science and Dairy Science, Post Graudate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, AHMEDNAGAR (M.S.), IN
2 Shramshakti College of Agriculture, Maldad, Sangamner, AHMEDNAGAR (M.S.), IN
3 Department of Animal Science and Dairy Science, College of Agriculture, PUNE (M.S.), IN
4 Department of Animal Science and Dairy Science, Post Graudate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, AHMEDNAGAR (M.S.), IN
1 Department of Animal Science and Dairy Science, Post Graudate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, AHMEDNAGAR (M.S.), IN
2 Shramshakti College of Agriculture, Maldad, Sangamner, AHMEDNAGAR (M.S.), IN
3 Department of Animal Science and Dairy Science, College of Agriculture, PUNE (M.S.), IN
4 Department of Animal Science and Dairy Science, Post Graudate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, AHMEDNAGAR (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 1 (2015), Pagination: 72-75Abstract
B.K. PAWAR ANYoghurt is a co-agulated milk product obtained by lactic acid fermentation through the action of starter organisms i.e. Lactobacillus bulgaricus and Streptococcus thermophillus from milk and milk products (Pasteurized or concentrated milk) with or without optional additions (Milk powder, skim milk powder, whey powder etc.) The micro-organism in the final product must be viable and abundant (108-10). In conclusion : Additions of fruits in yoghurt relish the product and add nutritional and therapeutic benefits to the consumers. The yoghurt with fruit juice/pulp combinations seems to hold good promises in the manufacture of value added nutritious beverages. Such beverages have been found to be highly acceptable as refreshing drink.Keywords
Milk, Yoghurt, Fruits.- Documentation of the Technology Used by Milk Sweet Makers (Halwai) for Preparation of Indigenous Milk Products
Abstract Views :203 |
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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.
- Ashalatha, K.J. (1998). Marketing of milk and milk products in Bangalore urban and rural districts-M.Sc. (Ag.) Theses, University of Agricultural Sciences, GKVK, BANGALORE (KARNATAKA) INDIA.
- 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.
- To Study the Prospects of Milk Sweet Makers and Constraints Faced by Milk Sweet Makers (Halwai) in Western Maharashtra
Abstract Views :310 |
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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
Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 2 (2015), Pagination: 135-138Abstract
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. Sweet maker urge to (i) establishment of regulating authority/apex body for technical guidance and policy support for unorganized sector. (ii) maintain standards of basic nutrition and food requirement. (iii) increase benefit-cost (B:C) ratio and capacity building of labour through training for improving quality of milk products is the main prospects for milk sweet makers. Raw material price inflation is the major constraint faced by them. It was followed by electricity problem, fluctuation and demand of milk product, increase in market competitor, availability of quality raw material and lack of availability of skilled labour, lack of guidance etc should be overcome by creating awareness among them.Keywords
Milk, Sweet, Product.References
- Deka, R. and Patwari, P. (2006). The market study of dairy products in Assam. Assam agriculture competitiveness project for market study. NIAM. Kota Road, Bambala, Jaipur.pp.19-22.
- Kulkarni, M.B. (1979). Collection of milk: Some lacunae and remedies.Dairy Guide, 1(10) : 31-34.
- Patil, G.R. (2002). Present status of traditional Dairy products. Indian Dairyman, 54(10) : 35-43.
- Patil, G.R. (2009). Wikipedia information of Halwai. www.google search.com.
- Make Use of Advanced Processing Technologies to Sustain Dairy Industry
Abstract Views :290 |
PDF Views:1
Authors
Affiliations
1 Shramshakti College of Agriculture, Maldad, AHMEDNAGAR (M.S.), IN
2 Department of Animal Science and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, AHMEDNAGAR (M.S.), IN
3 Department of Animal Science and Dairy Science, College of Agriculture, PUNE (M.S.), IN
1 Shramshakti College of Agriculture, Maldad, AHMEDNAGAR (M.S.), IN
2 Department of Animal Science and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, AHMEDNAGAR (M.S.), IN
3 Department of Animal Science and Dairy Science, College of Agriculture, PUNE (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 7, No 1 (2016), Pagination: 56-60Abstract
The uses of advanced processing technologies discussed in with this are most effectual for inactivation of microorganism and extension of shelf-life of milk and milk products. In addition, these technologies have no harm physico-chemical, nutritional and sensory qualities of milk and milk products.Keywords
Milk, Processing, Sustainable, Technology.References
- Aneja, R.P., Mathur, B.N., Chandan, R.C. and Banerjee, A.K. (2002). Technology of Indian milk products. A Dairy India Publication. 303-318pp.
- Arias, M., Lopez, F.R. and Olano, P. (2000). Influence of pH on the effect of high pressure on milk proteins.Milchwissenschaft, 55 (4) : 191-194.
- Black, P.E., Kelly, L.A. and Fitzgerald, F.G. (2005). The combined effect of high pressure and nisin on in activation of microorganisms inmilk. Innov. Food Sci.& Emergg. Technol., 6 (3) : 286-292.
- Buffa, M.N., Trujillo, A.S., Davia, M. and Guamis, B. (2001). Changes in textural micro structural and colour characteristics during ripening of cheeses made from raw pasteurized or high pressure treated goats milk. Internat. Dairy J., 11(11/12) : 927-934.
- Codex Alimentarius (2003). General standard for irradiated foods CAC/STAN-106-1983, rev.).
- Drake, M.A., Harrison, S.L., Asplund, M., Barbosa Conovas, G. and Swanson, B.G. (1997). High pressure treatment of milk and effects on microbiological and sensory quality of cheddar cheese. J. Food Sci., 62 (4) : 843-845.
- Hamid, M.D., Boulanger, R.T., Tong, S.C., Gallop, R.A. and Pereira, R.R. (1969). Microwave pasteurization of raw milk. J. Microwave power, 4 : 272.
- ICGFL (1999). Facts about food irradiation International consultative Group on Food irradiation policy document, Vienna. pp. 7-9.
- Jain (2009). Processing of foods, compendium Novel Dairy and food products of the future.
- Jaynes, H.O. (1975). Microwave pasteurization of milk. J. Milk Food Technol., 38 : 398.
- Khan, A.G. (2006). Milk and milk products. An entrepreneurial approach. All India Dairy Business Directory 2006. pp. 115117.
- Kumari, Durvesh and Chandra, S. (2008). Commercial utilization of membranes in food and allied industry. Beverage & Food World, 35 (6) : 27-29.
- Lopez, A. (1987). Retortable flexible container, In : A complete course in canning and related processes, Book-II, -packaging, septic processing Ingredients, 12th Edn. The canning Trade Incorp; Baltimore MD.
- Merin, U. and Rosenthan, T. (1984). Pasteurization of milk by microwave radiation. Milchwissenschaft, 39 : 643.
- Modha, H.M., Patel, A.M. and Prajapati, P.S. (2009). Novel technologies for processing of foods, compendium Novel Dairy and food products of the future.
- Morgan, S.M., Ross, R.P., Beresford, P. and Hill, C. (2000). Combination of high hydrostatic pressure and lacticin 3147 Causes increased killing of staphylococcus and Listeria. J. Appl.Microbiol., 88 : 414-420.
- Sahu, Jitendra Kumar (2008). High pressure technology in Dairy Industry. Beverage & Food World., 35(8) : 27-32.
- Sanyal, M.K., Das, Sumita and Maiti, P. (2008). Bactofugation - A process for removal of Bacteria from milk. Beverage & Food World, 35(8) : 38-40.
- Villamiel, M., Loperz Fandino, R., Corzo, N., Martinez Castro, I. and Olano, A. (1996). Effect of continous flow microwave treatment on chemical and microbiological characterisitcs of milk. Zeitschrift Faer. Lebensmittel - Untersuchung - und - Forschung, 202 (1) : 15-18.
- Yokohama, H., Swamura, N. and Motobyashi, N. (1992). Method for accelerating cheese ripening. European Patent. Application. Ep 0469871A1.
- Hite, B.H., Giddings, N.J. and Wealkly, C.E. (1914). The effect of pressure on certain micro-organisms encountered in the preservation of fruit and vegetables. Washington, Va. University Agriculture, http://www.dairyinfo. org.ca.
- Use of Milk By-Product (Whey) for Preparation of Beverages
Abstract Views :200 |
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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.- Study on Quality of Icecream Sold in Ahmednagar City
Abstract Views :176 |
PDF Views:1
Authors
Affiliations
1 Department of Animal Science and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), IN
1 Department of Animal Science and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), IN
Source
The Asian Journal of Animal Science, Vol 9, No 1 (2014), Pagination: 14-17Abstract
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.- Quality of Goat Milk
Abstract Views :161 |
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
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- To Study the Effect of Supplementation of Chakka whey on Growth Performance of Goat Kids
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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
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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.
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- 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 :168 |
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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.