The Asian Journal of Animal Science

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Documentation of the Technology Used by Milk Sweet Makers (Halwai) for Preparation of Indigenous Milk Products


Affiliations
1 Department of Animal Science and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, AHMEDNAGAR (M.S.), India
2 Shramshakti College of Agriculture, Sangamner, AHMEDNAGAR (M.S.), India
3 Department of Animal Science and Dairy Science, College of Agriculture, PUNE (M.S.), India
     

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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.
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  • Documentation of the Technology Used by Milk Sweet Makers (Halwai) for Preparation of Indigenous Milk Products

Abstract Views: 202  |  PDF Views: 0

Authors

V. S. Kadam
Department of Animal Science and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, AHMEDNAGAR (M.S.), India
J. N. Khedkar
Department of Animal Science and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, AHMEDNAGAR (M.S.), India
D. M. Choudhari
Shramshakti College of Agriculture, Sangamner, AHMEDNAGAR (M.S.), India
B. K. Pawar
Department of Animal Science and Dairy Science, College of Agriculture, PUNE (M.S.), India

Abstract


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