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Atkare, V. G.
- Study on Price Structure and Constraints in Marketing of Crossbred Bullocks in Chandrapur District of Vidarbha Region of Maharashtra
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur, M.S., IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur, M.S., IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 4, No 1 (2013), Pagination: 7-9Abstract
By survey and the analysed data of cattle markets of Chandrapur district, it was observed that at all the markets under study the average net purchasing price of bullocks was highest in Chandrapur cattle market. Middleman, fodder, drinking water and cattle shed were the major problems as reported by 90, 85, 80 and 78 per cent sellers, respectively. As regards the purchasers (89 %) of majority told that middleman was the main problem while 66 per cent purchasers desired that cattle markets should be well regulated about broker charges, bullock prices etc. Also observed that majority of farmers of Chandrapur district did not prefer the crossbred bullocks. According to sellers of Chandrapur district 92 per cent sellers thought price of crossbred bullocks were less than indigenous bullocks. Majority of farmers expressed that working capacity and climate were the major problem in rearing of crossbred bullocks.Keywords
Crossbred Bullocks, Bullock Price, Bullock Marketing- Studies on Effect of Value Addition in Whey Potato Fermented Products
Abstract Views :203 |
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Authors
Affiliations
1 Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
2 Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
1 Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
2 Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 1 (2016), Pagination: 101-104Abstract
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.References
- Gupta, S.K. (1976). Sensory evaluation of food. Indian Dairyman, 28(7):203-205.
- Gupta, V.K. (2008). Over view of production, processing and utilization of dairy by products. Course Compendium: Technological advances in the utilization of dairy Products.15-16, Dec.2008 NDRI, Karnal, India. pp. 1-7.
- Mann, E.J. (1986). Whey utilization. Dairy. Indus. Inter., 51(4):7-8.
- Nair, D.E. and Thompkinson, D.K. (2007). Whey and its important. J. Food Sci. Technol., 44 (2):98-102
- IS:6273 (Part II) 1971. Guide for sensory evaluation of foods. Method of evaluation cards. Bureau of Indian Standards, Manak Bhavan, New Delhi.
- Preparation of Kulfi with Incorporation of Mango Pulp
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Sciences, College of Agriculture (Dr. P.D.K.V.), Nagpur (M.S.), IN
1 Department of Animal Husbandry and Dairy Sciences, College of Agriculture (Dr. P.D.K.V.), Nagpur (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 165-169Abstract
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.References
- Arbuckle, W.S. (1986). Ice-cream IV. Ed. The AVI Pub. Co., NEW YORK, U.S.A.
- Bansode, S.C. (1999). Utilization of Taro tuber powder as partial replacement of milk SNF in the manufacture of ice cream. M.Sc. (Ag.) Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri,M.S. (INDIA).
- BIS (1971). IS 6273, PART-II. Guide for sensory evaluation of foods. Method and evaluation cards. Bureau of Indian Standards, Manak Bhavan, DELHI (INDIA).
- Chauahan, S.K., Lal, B.B. and Joshi, V.K. (1998). Development of protein rich mango beverage. J. Food. Sci. Technol., 35(6): 521-523.
- Gaikwad, R.P. (2001). Incorporation of Karonda (Carissa carandas Lam) pulp in ice cream. M.Sc. (Ag.) Thesis, Kokan Krishi Vidyapeeth, Dapoli, Ratnagiri,M.S. ( INDIA).
- Ghosh, J. and Rajorhia, G.S. (1992). Process development for the manufacture of instant Kulfi mix powder. Annual Report NDRI, Karnal. pp. 66.
- Gupta, S.K. (1976). Sensory evaluation of foods. Indian Dairyman, 28(7): 293-295.
- Panse, V.G. and Sukhatme, P.V. (1985). Statistical methods for agricultural workers. Indian Council of Agriculture Research, New Delhi, 4th Ed. pp. 381.
- Pawar, J.J. (2001). Incorporation of jamun (Syzygium cumini skeels) juice in ice-cream. M.Sc. (Ag.) Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Vesvikar, S.S. (1999). Preparation of ice cream fortified with jack fruit (Atrocarpus heteropyllus L.) pulp. M.Sc. (Ag.) Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Dapoli, Ratnagiri,M.S. (INDIA).
- Yerriswamy, K., Atmaram, K., Natrajan, A.M. and Anatakrishnan, C.P. (1985). Preparation of sterilizedKulfi mix. Dairy Sci. Abst., 47(3) : 140, 1202.
- Feeding and Management Practices Adopted by Local Milch Buffalo Owners under Field Condition of Gadchiroli Tahsil
Abstract Views :180 |
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur (M.S.), IN