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Kuttabadkar, H. K.
- Studies on Microbial Changes of Shrikhand Prepared from Safflower Milk
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Authors
Affiliations
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M. S., IN
2 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M. S., IN
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M. S., IN
2 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M. S., IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 1 (2014), Pagination: 6-9Abstract
Shrikhand was prepared from buffalo milk blended with 50 per cent safflower milk and studied for shelf-life. The SPC count was declined from 98 x 103 to 45 x 103 and 38 x 103 cfu/g for Shrikhand stored at - 10 and 5 oC temperature, respectively on 7th day while the SPC count of Shrikhand stored at 30 oC increased to 180 x 103 cfu/g in 24 hrs. As the storage temperature increased, the SPC count increased. The yeast and mould count of Shrikhand stored at 30 oC was 65 x 102 cfu/g on first day and increased to 275 x 102 on 2nd day making the product unacceptable. The yeast and mould count was increased during storage. Coliform micro-organism was absent in fresh and stored Shrikhand. The Shrikhand stored at - 10 oC was acceptable upto 56 days. The overall acceptability score of Shrikhand stored at 5 oC for 0, 7, 14, 21, 28, 35, 42, 49 and 56 days storage was 8.30, 8.22, 8.17, 7.95, 7.75, 7.52, 7.35, 6.37 and 5.20, respectively. Shrikhand at 5 oC could be stored upto 49 days afterward it showed little off flavour and little mouldy growth on the surface. Shrikhand stored at 30 oC was acceptable on first day only.Keywords
Safflower Milk, Sensory Evaluation, SPC, Yeast,mould- Studies on Prepartaon of Shrikhand form Safflower Milk
Abstract Views :295 |
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Authors
Affiliations
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S., IN
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S., IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 1 (2014), Pagination: 20-22Abstract
Shrikhand was prepared from buffalo milk blended with safflower milk in various proportions (T0 - 100 % buffalo milk, T1- 70 % buffalo milk + 30 % safflower milk, T2- 60 % buffalo milk + 40 % safflower milk, T3- 50 % buffalo milk + 50 % safflower milk). The sensory score for overall acceptability of Shrikhand of treatments T0, T1, T2 and T3 were 8.72, 8.11, 7.50 and 7.03, respectively. The Shrikhand of treatments T0 and T1 were rated between like very much to like extremely whereas Shrikhand of treatments T2 and T4 were rated between like moderately to like very much. It was observed that the per kg cost of production of Shrikhand for treatment T0, T1, T2 and T3 was Rs. 41.38, 35.50, 34.25 and 32.24, respectively. The study revealed that low cost Shrikhand can be prepared by blending 50 % buffalo milk + 50 % safflower milk and it was acceptable to the consumer.Keywords
Cost of Production, Safflower Milk, Sensory Evaluation, Shrikhand- Studies on Chemical Changes in Shrikhand Prepared from Safflower Milk
Abstract Views :228 |
PDF Views:1
Authors
Affiliations
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN