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Khedkar, J. N.
- Development of Fruit Based Yoghurt
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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
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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 |
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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.
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- 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.
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- 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.- Quality of Goat Milk
Abstract Views :161 |
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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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