Informatics Publishing Limited

Rohini Darade ¹, V. G. Atkare ², Seema Chaudhary ²

Affiliations
1 Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
2 Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN

Abstract

The three different types of whey viz., Paneer, Chakka and channa were utilized as base material for preparation of whey-potato fermented product. This product was prepared by adjustment of pH of whey at 6.4, addition of potato (nearly 30%) to the level of milk solids (12.69%), fermentation with LF-40 starter culture (2%), by incubating at 30±1°C for 12 hr, sweetening with 5 per cent sugar, packaging in cups and store at 5-7°C, be adopted. Channa whey system (T₂) produced organolepticaly superior product but samples T₄ (Equal quantity of three whey) and T₀ (Plain lassi) were also comparable to them. The addition of vanilla (essence) @ 0.06 ml and pista (colour)@0.03 ml per 100 ml of whey potato fermented product had more acceptability as compared to without addition of them. Considerable increase in the sensory score (8.30±0.12) was observed due to preparation of Kadhi prepared from whey potato fermented product. Consumers appreciated the plain whey potato fermented product with remark of "very good to excellent".

Keywords

Whey, Value Addition, Consumer Appraisals.

Full Text

     

Rohini Darade ¹, Seema Chaudhary ¹, V. G. Atkare ¹

Affiliations
1 Department of Animal Husbandry and Dairy Sciences, College of Agriculture (Dr. P.D.K.V.), Nagpur (M.S.), IN

Abstract

The good quality Kulfi mix prepared with 37 per cent of milk (4.5% fat and 8.5 % SNF), 30 per cent cream (35.5 % fat and 5.5% SNF), 6 per cent skim milk powder, (0.5 % fat and 99 % SNF), 15 per cent sugar, 0.5 per cent stabilizer (gelatin). Overall acceptability of Kulfi prepared with 15 per cent mango pulp was significantly superior and more acceptable than other treatments. The chemical composition showed that in term of percentage fat, protein and total solids decreased while acidity increased with increasing mango pulp. In respect of physical properties, melting time of mango Kulfi increased and hardeness of Kulfi decreased with increasing level of mango pulp.

Keywords

Kulfi, Mango Pulp, Sensory Attributes, Chemical Analysis.

Full Text

     

V. G. Atkare ¹, S. M. Khupse ¹, Rohini Darade ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur (M.S.), IN

Abstract

A field study was carried out to collect the first hand information on buffalo management practices followed by farmer in Gadchiroli Tahsil of Gadchiroli Dist. during the year 2015-16 under Sanctioned project by the Ministry of Science and Technology, Department of Biotechnology, New Delhi entitled as "Hope generation in livestock owners of tribal area under two blocks of Gadchiroli district through training and demonstration of scientific livestock management practices" to the Section of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur. Existing Feeding and management practices were studied through predesigned and pretested questionnaire from 200 buffalo owners. The results revealed that the scientific feeding practices were not adopted by majority of the (more than 76.50%) buffalo owners. The wide scope of improvement in the adoption of scientific feeding practices by educating them properly. Majority of buffalo owners adopted open shed (91.50%), kaccha (94.50%), part of residence (92.00%). Adoption of Health Sanitation programme was satisfactory. In breeding management programme needs to improve awareness in respect of artificial insemination.

Keywords

Scientific Feeding Practices, Housing Pattern, Health and Sanitation, Breeding Method.

Full Text