Author Details

Home > Search > Author Details

Author Details

Scroll

Refine your search

Collections

Agricultural Collection

Co-Authors

P. A Kahate
R. U. Talekar
A. S. Chavan
P. A. Kahate
S. R. Munnarwar
P. A. Shelke
S. R. Shegokar
P. A. Kahaate
S. D. Chavan
D. R. Bhoyar
H. V. Wadatkar
R. V. Karche
A. V. Bhagat
S. D. Ghube
K. U. Bidwe
K. B. Shinde
Abdul Hafiz Pakrawan
R. D. Walke
N. S. Chore
Dipika D. Khodke
Rajan Mishra
S. P. Nage
Hemant Kumar

Journals

Research Journal of Animal Husbandry & Dairy Science

Year

2014
2015
2017

Authors

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All

Author Finder

Shelke, R. R.

Studies on Sensory Evaluation, Chemical Quality and Cost Structure of Sweet Yoghurt from Cow Milk Blended With Soymilk

Abstract Views :423 | PDF Views:2

Authors

R. R. Shelke ¹, P. A Kahate ¹, R. U. Talekar ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, College ofAgriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 74-78

Abstract

The present investigation was carried on the studies on sensory evaluation, chemical quality and cost structure of sweet yoghurt from cow milk blended with soymilk in the Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Fresh and clean cow milk and soymilk was blended in various proportions as 100 : 00, 75 : 25, 50:50, 25: 75 and 00:100 for treatment T₁, T₂, T₃,T₄ and T₅, respectively. The chemical composition in respect to per cent fat, total solids and solids not fat content recorded significantly decreased trend due to increase in the rate of addition of soymilk in cow milk. While the levels of protein content were found nonsignificant only numerical decrease was recorded. Yogurt prepared from 100 per cent cow milk recorded highest score for overall acceptability (92.85) then after score was decreased due increase in rate of addition of soymilk, while it was noticed that yoghurt prepared from 50 per cent cow milk and 50 per cent soymilk also scored satisfactory score for its acceptability. The cost of production of yoghurt was decreased with the increase in the level of soymilk.

Keywords

Cow Milk, Soymilk, Sweet Yoghurt, Sensory Evaluation, Chemical Composition, Cost Structure.

Full Text

References

Bharad, P.M., Shelke, R.R. and Samanwar, R.P. (2010). Studied on effect of different combination of Buffalo milk and soymilk on the quality of Kulfi. Res. J. Anim. Husbandry & Dairy Sci., 1(2) : 73-76.

Bhutey, K.P. (1994). Studies on yoghurt from the blends of soymilk and cow milk. Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

Bire, P.V. (1995). Blending of soy milk for preparation of different milk products. M.Sc. Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

Changade, S.P. and Tambat, R.V. (1992). Blending of soy milk with cow milk / buffalo milk for preparation of soy curd. J. Food Sci. Technol., 29 : 191.

De, S. (2009). Outlines of dairy technology. Oxford University Press. NEW DELHI, INDIA.

Gomez, K.A. and Gomez, A.A. (1984). Statistical procedure for Agricultural research. John Wiley and Sons, New York, pp. 241-266.

I.S.I. (1981). SP:18 (Part XI) Hand book of food analysis - Dairy Product Indian Standard Institution Manak Bhavan, Bahadur Shah Zafer Marg. NEW DELHI (INDIA).

Krupal, R.G. (2003). Utilization of soy milk and cow skim milk in different combinations for yoghurt preparation. M.Sc. Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

Laxminarayan, H. and Shankar, P.S. (1980). Fermented milk in human nutrition. Indian Dairy, 32(2) : 121.

Lee, S.Y., Morr, C.V. and Seo, A. (1990). Comparison of milk based and soy milk based yoghurt. J. Food Sci., 55(2) : 532-535.

Nelson, A.I., Stenberg, M.P. and Wei, L.S. (1976). Process for preparation of soy milk. J. Food Sci., 41 : 57.

Nelson, J.A. and Trout, G.M. (1964). Judging dairy products (4^th Ed.) Olson Publ. Co. Nilwankee. P. 296.

Rajor, R.B. (1990). Soy yoghurt. The low cost nourishing food. Indian Dairyman, 42(9) : 380-386.

Ranganatham, M. and Gupta, S.K. (1987). Sensory evaluation of Dahi and yoghurt. Indian Dairyman., 39(10) : 793

Yadav, D.N. Chauhan, G.S. Chauhan, Sharma, O.P. and Bajpai, A.P. (2003). Replacement of egg solids with whey protein concentrates and optimization of its levels in cake making. J. Food Sci. & Technol., (Mysore) 40(4) : 403-405.

Effect of Sugar Free-Low Fat Levels on Chemical Composition, Melting Period and Cost of Production of Softy Ice-Cream

Abstract Views :395 | PDF Views:2

Authors

A. S. Chavan ¹, R. R. Shelke ¹, P. A. Kahate ¹, S. R. Munnarwar ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 105-108

Abstract

Low Fat-Sugar Free Softy Ice-cream was prepared in the Dairy Technology laboratory per cent of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola.Ice-cream was prepared from different levels of Sugar-Free i.e. 1 per cent 3 per cent 5 and 7 per cent which was evaluated for its acceptability by the panel of sensory judges. Acceptable level of 3 per cent Sugar Free Natura was used as base and further fat level treatments were conducted by using 12 per cent 10 per cent 8 per cent 6 per cent and 4 per cent fat for the treatments T₁, T₂, T₃, T₄ and T₅, respectively. Regarding the chemical composition, it was found that maximum titratable acidity (%), fat (%) and added sugar (%) content was recorded in Ice-cream prepared from 12 per cent fat level (T₁) i.e. 0.25, 11.99 and 3 per cent, respectively. While maximum total solids and melting period (min) were recorded in ice-cream prepared from 4 per cent fat level (T₅) i.e. 37.76 per cent and 34.05 min. 3 per cent Sugar Free Natura (Sucralose) and up to 6 per cent fat level ice-cream was found acceptable which may be beneficial for the people who suffering from diabetic, obesity and vascular cardiac disease. Cost of preparation of Ice-cream was decreased with decrease in fat levels of ice-cream.

Keywords

Low Fat, Sugar Free Natura, Softy Ice-Cream, Chemical Composition, Melting Period, Cost of Production.

Full Text

References

Anonymous (1985). NIH consensus development panel: Health implications of obesity. National Institute of Health consensus development conference statement. Annals. Internat. Med., 103-1073.

Anonymous (2001). India Council of Medical Research annual report.

Anonymous (2002). India Council of Medical Research annual report.

Broomfield, P.H., Chopra, R., Sheinbuam, R.C., Bonoris Silverman, G.G., Schenfield, L.J. and Marks, J.W. (1988). Effects of ursode acid and aspirin on the formation of lithogenic bile gallstones during loss of weight. New Eng. J. Med., 319 : 1567.

Chaterjee, S. (2007). Young India is unfit. In life, Times of India. March 18, pp. 1-4.

Chawala, A.K. and Balachandran, R. (1993). Studies on yoghurt from buffalo milk: Effect on different levels of fat on chemical, rheological and sensory characteristics. Indian J. Dairy Sci., 46(5) : 220-223.

De, S. and Ray, H. (1982). Cited from requirements of dairy processing methods. 5^th Short Course, NDRI, Karnal, pp. 23-24.

Dere, V.D. (2012). Effect of different levels of Turmeric on the quality of Ice-cream.M.Sc. (Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

Gomez, K.A. and Gomez, A.A. (1984). Statistical procedure for agricultural research. John Wiley and Sons, New York, pp. 241-266.

Hamilton, P.M. (1990). Ice cream manufacture. J. Soc. Dairy Technol., 43(1) : 17.

I.S. - 1479, Part II (1961). Methods of test for dairy industry. Indian Standard Institute, ManakBhavan, NEW DELHI (INDIA).

IS - 1224, Part I (1977). Determination of fat by Gerbers method. Indian Standard Institute, ManakBhavan, NEW DELHI (INDIA).

IS - 1981. Hand book of food Analysis, SP-18 part XI (Dairy Product) Bureau of Indian Standard ManakBhavan 9, Bahadur Shah ZafarMarg, NEW DELHI (INDIA).

Pal, Dharma and Gupta, S.K. (1985). Sensory evaluation of Indian milk products. Indian Dairy., 37(10) : 465.

Pawar, S.S. (2011). Preparation of softy ice cream blended with ginger (Gingiber officinale) juice. M.Sc. (Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

Pradeep, R., Deepa, R. and Mohan, V. (2002). Epidemiology of diabetes in India: current prospective and future projections. J. Indian Med. Assoc., 100(3) : 144-148.

Sahay, B.K. and Sahay, R.K. (2002). Lifestyle modification in management of diabetes mellitus. J. Indian Med. Assoc., 100(3): 178-180.

Tayade S.S. (2010). Preparation of ice cream blended with custard apple pulp; M.Sc. (Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

Umesh A.R., Almaram, K. and Jayprakasha, H.M. (1989). Utilization of vanaspati in the preparation of filled soft serve ice cream. Cheiron., 18(3): 118-123.

Wandhekar, S.L. (2003). Effect of fat and solids-not-fat on quality of Lassi. M.Sc. (Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

Webb, Byron H. and Arnold, H. Johnson (1965). Fundamentals of dairy chemistry. The Avi Publishing Company, Inc. Westport : 787-813.

Yadav, G.K. (2012). Preparation of low calorie, sugar free Shrikhand. M.Sc. (Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

Studies on Preparation of Low Fat, Sugar Free Mango Shrikhand

Abstract Views :734 | PDF Views:2

Authors

P. A. Shelke ¹, S. R. Shegokar ¹, R. R. Shelke ¹, P. A. Kahaate ², S. D. Chavan ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 122-125

Abstract

In present investigation attempt was made to study on preparation of low fat, sugar free mango shrikhand. For this purpose artificial sweetener sucralose with alphanso mango pulp was incorporated in buffalo skim milk chakka.Five treatments were design as base mix of 70 per cent skim milk chakka 30 per cent alphanso mango pulp added with 40 per cent cane sugar (T₁), 3.0 per cent (T₂), 6.0 per cent (T₃), 9.0 per cent (T₄) and 12.0 per cent (T₅), respectively. It was found that, acceptability score of (T₁), (T₂), (T₃), (T₄) and (T₅) treatments of mango shrikhand sample were obtained 91.96, 85.01, 95.09, 89.36 and 87.37, respectively. On an average fat, protein, acidity, total solids and moisture percentage of treatments (T₁), (T₂), (T₃), (T₄) and (T₅) were 8.65, 5.73, 1.31, 63.47 and 36.53; 1.47, 10.26, 1.56, 36.52 and 63.48; 1.38, 9.99, 1.51, 38.50 and 61.50 ; 1.33, 9.69, 1.45, 40.35 and 59.65 ; 1.29, 9.31, 1.40, 41.78 and 58.22 per cent, respectively. The result of present study concluded that, skim milk chakka, mango pulp and artificial sweetener could successfully used for the preparation of low fat, sugar free mango shrikhand.

Keywords

Low Fat, Sugar Free Mango Shrikhand, Skim Milk Chakka, Sucralose, Sensory Evaluation, Chemical Composition.

Full Text

References

A.O.A.C., 1990, Official methods of analysis, (15^th Ed.) Association of Official Analytical Chemist, Washington DC, USA.

Baradale, P.S., Waghmare, P.P., Zanzad, D.M. and Khedkar, D.M. (1986). The preparation of shrikhand like product from skim milk chakka by fortifying with fruit pulp. Indian J. Dairy Sci., 39 : 480-483.

De, S. (2009). Outline of dairy Technology .Oxford University press, NEW DELHI (INDIA).

FSSAI (2012). Manual of methods of analysis of food, milk and milk product, food safety and standard authority of India, Ministry of health and family welfare government of India, NEW DELHI (INDIA).

Grice, H.C. and Goldsmith, L.A. (2000). Sucralose an overview of the toxicity data. Food & Chem. Toxicol., 38 : S1-S6.

Mehta, Meena (2013). Proximate analysis of branded shrikhand. J. Food Sci. & Technol., 1(2) : 9-12.

Pal, D. and Gupta, S.K. (1985). Sensory evaluation of Indian milk products. Indian Dairyman, 37(10) : 462-467.

Panse, V.G. and Sukhatme, P.V. (1967). Statistical methods for agriculture workers, ICAR Publication, NEW DELHI, INDIA.

Sharma (2006). BIS specications for shrikhand.

Shukla, K.K., Gupta, V.K., Patil, G.R. and Shivkumar (2007). Studies on the production of shrikhand using ultra filtration process. Indian J. Dairy Sci., 60(6) : 393-398.

Vagdalkar, A.A., Chavan, B.R., Morkile, V.M., Thalkari, B.T. and Landage, S.N. (2002). A study on preparation of shrikhand by using cocoa powder and papaya pulp. Indian Dairyman, 54 : 49-51.

Standardization of Process Line for Preparation of Unripe Banana Shrikhand

Abstract Views :362 | PDF Views:4

Authors

D. R. Bhoyar ¹, P. A. Kahate ¹, R. R. Shelke ¹, H. V. Wadatkar ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 136-139

Abstract

The present investigation entitled "Standardization of process line for preparation of unripe banana shrikhand" was undertaken in the Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, during the year 2013-2014. The efforts were made to incorporate the nutritional value of banana in shrikhand and prepared the value added fermented dairy product. The investigation was planned with main objectives to standardize the process line for preparation of shrikhand, to standardize the optimum level of unripe banana pulp in shrikhand, sensory evaluation and determination of cost of production of shrikhand. Before blending unripe banana was cooked at 90°C for 5 min. and prepare paste which improves sensory quality of shrikhand. It was found that blending of 20 per cent unripe banana in shrikhand produce a good and more acceptable quality shrikhand. Cost of production was reduced due to increase in the level of unripe banana pulp in shrikhand.

Keywords

Shrikhand, Unripe Banana Pulp, Sensory Evaluation, Cost of Production.

Full Text

References

Chavan, K.D. Pawar, B.K. and Sonawane, V.M. (2009). Effect of levels of strawberry pulp and sugar on sensory quality of shrikhand during storage. J. Maharashtra Agril. Univ., 34(1) : 93-95.

Egbebi, A.O. and Bademosi, T.A. (2012). Chemical composition of ripe and unripe banana and plaintain. Interant. J. Trop Med. Public Helth., 1(1) : 1-5.

Gavane, P.M., Zinjarde, R.M. and Rokde, S.N. (2010). Studies on preparation of shrikhand blended with custard apple pulp-A new fermented milk product. Indian J. Dairy Sci., 63(1) : 11-15.

Kumar, Sunil, Bhat, Z.F. and Kumar, Pvan (2011). Effect of apple pulp and Celosia argentea on the quality characteristics of Shrikhand. American J. Food Technol., 1-10.

Landge, U.B., Pawar, B.K. and Choudhari, D.M. (2011). Preparation of Shrikhand using ashwagandha powder as additive. J. Dairying, Foods & Home Sci., 30(2) : 79-84.

Mali, R.S., Dhapke, D.H. and Zinjarde, R.M. (2010). Effect of papaya pulp on the quality and cost structure of Shrikhand. J. Soils & Crops, 20(2) : 290-294.

Narayanan, Rita and Lingam, Jyothi (2013). Sensory analysis of banana blended shrikhand. African J. Agric. Res., 8(44) : 5518-5521.

Nigam, Navita, Singh, Rashmi and Upadhayay, P.K. (2009). Incorporation of chakka by papaya pulp in the manufacture of shrikhand. J. Dairying, Foods & H.S., 28(2) : 115-118.

Pal, D. and Gupta, S.K. (1985). Sensory evaluation of Indian milk products. Indian Dairyman, 37(10) : 462-467.

Snedecor, G. and Cochran, W.G. (1994). Statistical Methods (8^th Ed.) Oxford and IBH Publishing Co., NEW DELHI (INDIA).

Preparation of Cow Milk Yoghurt Blended with Soymilk

Abstract Views :271 | PDF Views:0

Authors

R. U. Talekar ¹, R. R. Shelke ¹, R. V. Karche ², A. V. Bhagat ¹

Affiliations
1 Deparment of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, AHMEDNAGAR (M.S.), IN

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 1 (2015), Pagination: 32-36

Abstract

Yoghurt was prepared from cow milk blended with soymilk in the Dairy Technology laboratory of Department of Animal Husbandry and Dairy science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.). Yoghurt prepared with different combinations of cow milk and soymilk as 100:00 (T₁), 75:25 (T₂), 50:50 (T₃), 25:75 (T₄) and 00:100 (T₅) was evaluated for various sensory attributes and the results revealed that overall acceptability scores obtained were 96.03, 91.34, 87.58, 83.33 and 80.33 for the treatment T₁, T₂, T₃, T₄ and T₅, respectively. Fat, SNF, acidity and TS of yoghurt samples were decreased normally while protein and moisture increased with increase in levels of soymilk. The per kilogram production cost of yoghurt was decreased with increase in soymilk percentage i.e.Rs. 37.63 for (100 % cow milk yoghurt), Rs. 21.38 (50:50 cow milk and soymilk) and Rs. 15.25 for 100 per cent soymilk. It was found that yoghurt prepared from various combinations upto 50 per cent cow milk and 50 per cent soymilk was most acceptable.

Keywords

Yoghurt, Cow Milk, Soymilk.

Full Text

Studies on Physico-Chemical Properties of Gulabjamun Prepared from Cow Milk Khoa Blended with Wheat Bran

Abstract Views :350 | PDF Views:0

Authors

S. D. Ghube ¹, K. U. Bidwe ¹, R. R. Shelke ¹, S. R. Shegokar ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 2 (2015), Pagination: 99-104

Abstract

In present investigation wheat bran was used for preparation of Gulabjamun with different per cent i.e. T₁ (control), T₂ (5 %), T₃ (10 %), T₄ (15 %), T₅ (20 %) with the main objective physico-chemical properties of Gulabjamun prepared from cow milk Khoa blended with wheat bran. During the study of chemical composition it was observed that, addition of wheat bran in Gulabjamun increased moisture, ash, carbohydrate and fibre content significantly in finished product while per cent ash, fat, protein and total solid content was decreased significantly due to increase in rate of addition of wheat bran. Texture profile analysis of product revealed that addition of wheat bran in Gulabjamun progressive decreased hardness towards higher of incorporation. 20 per cent level of wheat bran in Gulabjamun decreased the score for cohesiveness, adhesiveness, gumminess and chewiness.

Keywords

Gulabjamun, Cow Milk Khoa, Wheat Bran, Physico-Chemical Properties.

Full Text

References

Adhikari, A.K. (1993). Microstructure and Texture of Khoa and Gulabjamun Made from Cow's Milk. Heat Induced Changes During Processing and Frying. J. Sci. Food Agric., 61: 7-15.

Aggrawal, A.C. and Sharma, R.M. (1961). A laboratory manual of milk inspection 4^th Ed. Asia Publishing House, Bombay.

Aneja, R.M., Mathur, B.N., Chandan, R.C. and Banerjee, A.K. (2002).Desiccated milk based products in technology of Indian milk products. Published by P. R. Gupta,Dairy India Yearbook, Delhi (India): 122-125.

A.O.A.C. (1975). Official methods of analysis, 12^th Ed. Association of Official Analytical chemists, Washington, DC.

BIS 1997. IS: 11602 (1986), Reaffirmed 1997 . Compositional specifications for packed guiabjamun. Indian standard institution, ManakBhavan, New Delhi (INDIA).

De, S. (1991). Indian dairy products. Outline of Dairy Technology. Oxford University Press, Bombay: 385- 516.

ISI: 1479 (Part II) (1961). Chemical Analysis of Milk. Indian Standard Institution, ManakBhavan, New Delhi (INDIA).

ISI: (2785) (1964). Specification for Ice-cream, Indian Standard Institution, ManakBhavan, New Delhi (INDIA).

ISI: (1981). Hand Book of Food Analysis. XI Indian Standard Institution, ManakBhavan, New Delhi (INDIA).

Kumar, P., Yadava, R. K., Gollen, B., Kumar, S., Varma, R. K. and Yadava, S. (2011). Nutritional Content and Medicinal Properties of Wheat: A Review. Life Sci. & Medicine Res. (LSMR), 22: 110.

Nalawade, M.R. (2014). Studies on Preparation of Gulabjamun Blended with Wheat Bran M.Sc. (Ag.) Thesis, Marathwada Agricultural University, Parbhani, M.S. (INDIA).

Panse, V. G. and Sukhatma, P. V. (1985). Statistical methods for agricultural workers. 4^th Ed. ICAR Publication, New Delhi (INDIA).

Patel, H.A., Salunke, P. and Thakar, P.N. (2006). Chemical, microbiological, rheological and sensory characteristics of Peda made by traditional machanized methods. J. Food Sci. & Technol., 43 (2): 196-199.

Rahate, R.C. (1993). Effect of binding material from different sources on quality of Rassogolla. M.Sc. Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

Rasane, P., Arvind and Jha, A. (2012). Sensory and textural profile analysis of Burfi sample manufactured in Varanasi. J. Dairying Foods & H.S., 3 (3): 168-172.

Singh, A.K., Kadam, D.M., Saxena, M. and Singh, R.P. (2011). Effect of soy flour supplementation on the quality and shelf life of Gulabjamuns. Internat. J. Sci. & Nutrition Engg., 1(1) : 11-17 (DOL:10.5923/j.food.20110101.04)

Yawale, P.A. and Rao, J.K. (2012). Development ofKhoa powder based Gulabjamun mix. Indian J. Dairy Sci., 65 (5):361-367.

NDDB Statistics (2014). Milk Production in India, www.nddbstatistics.com. Gujarat.

Studies on Physico-Chemical Changes Occurred during Storage in Lassi Prepared from Cow Milk Blended with Sapota Pulp

Abstract Views :384 | PDF Views:0

Authors

K. B. Shinde ¹, R. R. Shelke ², P. A. Kahate ¹, K. U. Bidwe ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN
2 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, AKOLA (M.S.), IN

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 2 (2015), Pagination: 115-120

Abstract

Present investigation was conducted to study the physico-chemical changes occurred in Lassi prepared from cow milk blended with sapota pulp during storage at refrigeration temperature (7±1°C). Fresh cow milk was standardized at 3.5 per cent fat and 8.5 per cent SNF then used for the investigation. Five treatments of sapota pulp blended lassi i. e. T₁, T₂, T₃, T₄ and T₅ with different levels of sapota pulp (0, 5, 10, 15 and 20 %) by weight of lassi added during preparation. The physico-chemical analysis was followed to observe the chemical changes occurred in lassi during storage and it was observed that moisture, fat and pH was decreased, while total solids, protein and acidity were increased.

Keywords

Lassi, Sapota Pulp, Chemical Composition, Fat, Protein, Moisture, Total Solid, Solids not Fat, PH, Keeping Quality.

Full Text

References

Aneja, R.P. (1994). Modernization of traditional Indian dairy sector. Indian Dairyman, 1994 Cited, Dairy India, 1997 : 391.

Aneja, R.P. (2014). Indian Dairyman. 2013:1-2.

Amble, V. N. (1975). Statistical methods in animal science. Indian Society Agricultural Statistics, New Delhi. (1^st Ed.) :199219.

Arora, B. (2006). Health related properties of fermented milk products – A review. Indian J. Dairy Sci., 59 (2): 57 - 63.

Arora, K.L., Gupta, V.K. and Rajorhia, Q.S. (1992). Standardization of a method for total solids determination in flavoured milk and sweetened fermented milk drink (Lassi) using B.I.S. Lactometer. J. Dairying, Food & Home Sci., 11(2): 106.

Avtade, N.B., Wankhede, S.A. and Chaudhary, D.M. (2010). Effect of pomegranate juice on chemical quality of lassi. N. B. Mysore J. Agric, Set., 44 (1): 209-212.

Bagal, S.G., Chavan, K.D. and Kulkarni, M.B. (2007). Studies on preparation of lassi from high acid cow milk. J. Dairying, Foods & Home Sci., 26 (2) : 80-84.

De Sukumar (2013). Outline of dairy technology. Oxford University Press. New Delhi, India.

Deshmukh, A.M., Zagare, M.S. and Patil, S.S. (2013). Effect of pH on microbial quality of dairy pack food. An Internat. per Revised J., 2(4): 1-4

IS: 4079 (1967). Method of test for Dairy Industry. Indian Standard Institution Manak Bhavan, New Delhi, India.

I.S.I. (1980). Indian Standards Hand Book of Food Analysis.SP; 18 (Part-I) General Methods, Indian Standards Institution, Manak Bhavan, 9, Bahadur Shah Zafar Marg, New Delhi.

ISI (1981). Handbook of food analysis, Dairy products, SP: 18 (Part-XI) Bureau of Indian Standards, Manek bhavan, New Delhi, India

Jadhav, D.S., Chavan, K.D. and Desale, R.J. (2014). Influence of addition of orange (Citrus Sinesis) juice on sensory and microbial qualities of lassi during storage. Asian J. Dairy & Food Res., 33 (3) : 187-189.

Kadam, P.S., Kalepatil, R.K., Avhad, V.B., Sharma, S.K. and Motey, R.H. (2006). Some studies on preparation of lassi concentrate. J. Soils & Crops, 16 (1) : 121-126.

Kadam, P. S., Kedare, S.D., Ghatge, P.U. and Ingole, J. (2005). Studies on preparation of soymilk blended lassi. J. Soils & Crops, 15 (2) : 366-369.

Kumar, A. and Rathur M.J. (2000). Storage related sensory changes in lassi. Dairying. Foods & Home Sci., 19 (2): 100104.

O’keeffe, R.B., Fox, P.F. and Daly, C. (1976). Contribution of rennet and starter proteases to proteolysis in cheddar cheese. J. Dairy Res., 43 : 97-107.

Shaikh, F.K. (2013). Utilization of Sapota pulp in preparation of Lassi M.Sc.(Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

Shuwu, M.P., Ranganna, B., Suresha, K.B. and Veena, R. (2011). Development of value added lassi using honey. Mysore J. Agric. Sci., 45 (4): 757-763.

Singh, T.P., Kumari, S. and Sethi, S. (2012). Development of lassi containing aloe vera juice and its quality characteristics. J. Dairying, Foods & Home Sci., 31 (1): 1-4.

Effect of Different Herbals Feed Additives on Body Weight Gain and Dressing Percentage of Giriraja Poultry Birds

Abstract Views :244 | PDF Views:0

Authors

Abdul Hafiz Pakrawan ¹, R. R. Shelke ¹, S. D. Chavan ¹, P. A. Kahate ¹, R. D. Walke ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 1 (2017), Pagination: 8-12

Abstract

The present investigation entitled “effect of different herbals feed additives on body weight gain and dressing percentage of Giriraja poultry birds” was carried out to assess the effect of feeding coriander and Tulsi seed powder on body weight gain and dressing percentage, during 2016-17 at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. 125 chicks of day-old straight run commercial Giriraja breed were procured from Govt. hatchery. They were randomly and equally distributed in to five dietary treatments consisted of on basal control (T₁) (untreated group), supplemented with one per cent coriander seed powder (T₂) 2 per cent coriander seed powder (T₃), 1 per cent Tulsi seed powder (T₄) and 2 per cent Tulsi seed powder (T₅). The significant difference in weekly body weight gain was found only on third week. But in cumulative live body weight gain the significant difference was observed from second week on ward. The trend of significantly better growth and gain in cumulative was recorded in T₁ (1063.42), T₂ (1157.78), T₃ (1200.56), T₄ (1182.16) and T₅ (1229.15) groups during second to seventh week. Average weekly cumulative live body weight gain as treatment mean was calculated as 512.99, 548.75, 572.54, 564.27 and 585.75 for treatment T₁, T₂, T₃, T₄ and T₅, respectively. The average dressing percentage among the different treatment groups was recorded as 63.36, 65.39, 67.78, 66.37 and 68.32 per cent for treatment T₁, T₂, T₃, T₄ and T₅, respected. The effect of coriander and Tulsi seed powder feeding on dressing percentage was found to be beneficial and positively effect on dressing percentage of poultry birds. Supplementation of 2 per cent Tulsi seed powder was found more beneficial to live body weight gain and dressing percentage of Giriraja poultry birds.

Keywords

Giriraja, Herbal, Body Coriander, Tulsi Seed Powder, Weight Gain, Dressing Percentage.

Full Text

References

Ahmad, Maroof, Kumar, Amit and Singh, Pragati (2016). Effect of coriander (Coriandrum sativum L.) seed powderon growth performacnce of broilers chickens. Krishi Vigyan Kendra, Ambala, 5 (1) : 57- 59.

Amble, V. N. (1995). Statistical methods in animal science. Publ. by Indian Society Agricultural Statistics. New Delhi, India, 1^st Ed.276-292 pp.

Chithra, V. and Leelamma, S. (1997). Hypolipidemic effect of coriander seed (Corianderum satuvum) mechnism of action. Plant Food Human Nutr., 51(2): 167-172.

Das, S.K. and Vasudevan, D. M. (2006). Tulsi: the Indian holy power plant. Nat. Product Radiance, 5(4) : 279-283.

Farah, K. Al- Jaff (2011). Effect of coriander seed as diet ingredient on blood parameters of broiler chicks raised under high ambient temperature. Internat. J. Poult. Sci., 10 (2): 82-86.

Ghule (2010). Comperative study of Emblica officinalis (Amla) and vitamin C of performance of broilers under Nutritional Stress. M.V.Sc. Thesis, Maharshtra Animal and Fishery Science University, Nagpur, M.S. (INDIA).

Gujral, D., Jogi, S., Kumar, A., Bais, R.K. and Vikas (2005). Effect of herbal liver stimulants on efficacy of feed utilization on commercial broiler chicken. Indian J. Anim. Res., 1:43-45.

Hermogenes, M., Paguia, Delfin O., Magpantary and Paguia, Q. (2011). Laying performance of chicken (Gallus domesticus L.) fed diets supplemented with capsicum frutescens. International Conference on Asia Agiculture and Animal IPCBEE IACSIT Press, Singapore.,13.

Jafar, Panish Jang (2011). Effect of different levels of coriander oil on performance and blood parameters of broiler cihckens. Annl. Biological Res., 2 (5):578-583.

Khatun, S., Mostofa, M., Alom, F., Uddin, J., Alam, M. N. and Moitry, N. F. (2014). Efficacy Tulsi and Neem leaves extract in broiler production. Bangal J. Vet. Med., 11 (1):1-5.

Naeemasa, M., AalwQotbi, A. A., Seidavi, A., Norris, D., Brown, D. and Ginisdzaa, M. (2015). Effect of coriander (Coriandrum sativum L.) powder and extract on performance of broiler chickens. South African J. Anim. Sci., 45 (4) : 371-378.

Padalia, R.C. and Verma, R.S. (2011). Comparative volatile oil composition of four Ocimum species from northern India. Natural Product Research, 25 (6) : 569-575.

Pandey, N.K., Singh, D.P. and Niwas, Ram (2013). Broiler characteristics, sensory qualities. And economics efficiency in Vencobb-400 chicks supplementation with aconjugated herbal feed additive in diet. Animal Science Reporter, 7(4):128-132.

Pradhan N.R. (1995). Effect of stresroak on the performance of broilers. Indian J. Poult. Sci., 30(1): 82-84.

Prasad, J. (2013). Animal husbandry and dairy science. 5^th Ed. Publ. by Kalyani (India) 257-261pp.

Rashid, M.M., Ahammad, M.U., Ali, M.S., Rana, M.S., Ali, M.Y. and Sakib, N.(2014). Effect of different levels of Dhania seed (Coriandrum sativum) on the performance of broilers. Bangladesh J. Anim. Sci., 43(1) : 38-44.

Saeid, AL-Nasry A.S. and Saeid, J.M. (2010). Effect of dietary Coriander seeds supplementation on growth performance carcass traits and some blood parameters of broiler chickens. Internat. J. Poult. Sci. Vet. J., 9 (9) : 867-870.

Sunbul, J. Hamodi., Essa, H., Al-Mashhadani., Farah, K., Al-Jaff and Hanan, E. Al-Mashhadani (2010). Effect of coriander seed (Coriadrum sutivum L.) as diet ingredient on broilers performance under high ambient temperature. Internat. J. Poult. Sci., 9 : 10.

Thiruvenkadan, A.K., Muralidharan, J., Rajendran, R. and Sarvanan, R. (2010). Genetic resources for family poultry production in India, professor and Head Department of Animal Genetics and Breeding Veterinary College and Research Institute Orathnadu- 614625, T. N., INDIA.

Tirupathi, Reddy Eevuri and Ramya, Putturu (2013). Use of certain herbal preparation in broiler feed – A review. India, Rajendranagar, Hyderabad University, College of Veterinary Science. Vet. World J., 6 (3) : 172-179.

Effect of Formaldehyde Treated Concentrate, Urea and Soybean Meal on Feed Conversion Efficiency and Economics of Milk Production in Cows

Abstract Views :189 | PDF Views:0

Authors

N. S. Chore ¹, S. D. Chavan ¹, R. R. Shelke ¹, S. R. Shegokar ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 1 (2017), Pagination: 26-33

Abstract

Present investigation entitled “effect of formaldehyde treated concentrate, urea and soybean meal on feed conversion and economics of milk production in cows.” was undertaken at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeet, Akola. Feeding of 1.5 per cent formaldehyde treated 70:30 sugras : SBM concentrate mixture with 2 per cent added urea diet to lactating cows (T₃) was evaluated in relation to sugras untreated ration (T1). It was noticed that DCPI/kg milk yield was influenced by the feeding treatments being less by 7.23 and 10.84 per cent. The average DMI and TDNI intakes were 1.37 and 0.867, 1.77 and 0.851, 1.17 and 0.778, 1.23 and 0.810 and 1.17 and 0.772 kg/kg milk yield under T₁, T₂, T₃, T₄ and T₅ groups, respectively, as a result the corresponding feed conversion efficiency emerged out as 73.14, 78.79, 83.73, 81.10 and 85.20 per cent, respectively, gross protein efficiency (GPE) was found comparatively more by approximately 7.33 to 7.92 per cent in T₃ and T₅ cows as compared to T₁, T₂ and T₄ group cows, the values being 41.33, 40.74, 48.66, 42.98 and 48.36 per cent in T₁, T₂, T₃, T₄ and T₅ groups, respectively. Moreover, similar trend was noticed in respect of net protein efficiency (NPE) under different treatments. The NPE values were 67.99, 62.66, 76.68, 66.26 and 76.94 per cent under T₁, T₂, T₃, T₄ and T₅ groups, respectively. On an average daily feeding cost worked out as Rs.49, 50, 52, 42 and 43/cow in T₁, T₂, T₃, T₄ and T₅ groups, respectively.

Keywords

Formaldehyde, Sugras, Urea, Soybean Meal, DMI, DCP, Milk Yield, Feed Conversion Efficiency, Gross Protein Efficiency, Net Protein Efficiency, Economics.

Full Text

References

Amble, V. N. (1975). Statistical method in animal science. I^st Ed., Published by Indian Society of Agriculture Statistics. New Delhi, India. pp. 199-219.

Atwal, A.S., Smahadevan, M.S., Wolynetz and Yu, Y. L. (1995). Increased milk production of cows in early lactation fed chemically treated soybean meal, J. Dairy Sci., 78 (3): 535-603.

Backer, J.G., Tomlinson, J.E. and Mc Gee, W.H. (1986). The evaluation of soybean meal, roasted whole soybean or whole cotton seed as a concentrate ingredient for lactating dairy cows. J. Dairy Sci., 69 (1) : 221.

Bandeswaran, C., Reddy, G. V. N. and Kumar, Kishan (2004). Processed castor stalks and soybean straw based complete rations for lactating buffaloes. Indian J. Anim. Nutr., 21(4) : 232 - 235.

Banerjee, G.C. (1998) (Reprint 2005), A textbook of animal husbandry, Oxford and IBH Publishing Co-Pvt. Ltd., New Delhi, India. 661-677.

Banerjee, G.C. (2008). A text book of animal husbandry. Edn. 8^th, Oxford and IBH Publishing. Co. Pvt. Ltd, New Delhi, India, pp. 340-345.

Bugalia, H. L., Chaudhary, J. L. and Gupta, Lokesh (2008a). Effect of feeding formaldehyde treated til cake on milk yield and composition of lactating crossbred cows. IJDS, 61(2): 116-121.

Bugalia, H. L., Chaudhary, J. L. and Gupta, Lokesh (2008b). Effect of feeding formaldehyde treated sesame (Sesamum indicum L.) cake on reproductive efficiency and physiological responses of crossbred cows. Anim. Nutr. & Feed Technol., 8: 219 - 226.

Chaturvedi, O.H. and Walli, T.K. (2000). Effect of feeding graded levels of bypass protein on nutrient utilization, nutrient partitioning and on performance of lactating crossbred cows. Indian J. Dairy Sci.,53 (1): 1-10.

Chaudhary, J. L. and Gupta, L. R. (2002). Level of green fodder in the ration of buffaloes for optimum milk production. Indian J. Dairy Sci., 55(3) : 162-165.

Compeneere, Sam De., Boever, Joha L. De, Vanacker, Jose, M. and Daniel, L. and De, Brabander (2010). Reducing nitrogen excretion and soybean meal use by feeding al lower rumen degradable protein balance and protected soybean meal to dairy cattle. Anim. Nutr., 64 (2): 85-97.

Doskey, Kamal Noman, Dhiaa, Omar, Al-Mallah and Sulaiman, Nihet Hajji (2011). Effect of feeding urea treated wheat straw and formaldehyde treated barley grains on milk composition and some blood metabolites of Meriz does. Roavs, 1(1): 700-703.

Gulati, S.K., Scott, T.W., Garg, M.R. and Singh, D.K. (2002). An overview of rumen protected or bypass proteins and their potential to increase milk production in India. Indian Dairyman, 54 (3) : 31-35.

Gupta, L.R. and Tripathi, V.N. (1982). Effect of various roughage and aoncentrate ration on nutrient digestibility and milk production in buffaloes. Asian J. dairy Res., 1(2): 135- 140.

Guru, Mieso, Prasad, Shiv and Kamboj, M.L. (2006). Effect of energy and bypass protein supplementation on production performance lactating crossbred goats. IJDS, 59(2): 90-94.

Jumah, H.F., Poulton, B.R. and Apgar, W.P. (1965). Energy and protein utilization during lactation. J. Dairy Sci.,48 : 1210-1214.

ISI (1958). 1224, Indian standard institute, Manek Bhavan, NEW DELHI, INDIA.

ISI (1961). Part-II, 1479. Indian standard institute, Manek Bhavan, NEW DELHI, INDIA.

ISI (1965). 1183, Indian standard institute, Manek Bhavan, NEW DELHI, INDIA.

ISI (1975). Part-I, 7874 Indian standard institute, Manek Bhaven, NEW DELHI, INDIA.

ISI (1977). Part-I 1224, Indian standard institute, Manek Bhavan, NEW DELHI, INDIA.

Prasad, Jagdish and Neeraj (2008). Principles and practices of Animal Nutrition, II^nd Ed., Kalyani Publishers, NEW DELHI, INDIA.

Sahoo, B. and Walli, T.K. (2005). Effect of feeding bypass protein as formaldehyde treated mustard cake along with energy supplement on blood metabolites and milk production in lactating goats. IJDS., 58(3): 184-189.

Socha, M. (1991). Effect of feeding heat processed whole soybeans on milk production, milk composition and milk fatty acid profile, M.S.Thesis. Wisconsin, Madison,WI.

Yadav, C.M. and Chaudhary, J.L. (2004). Effect of feeding protected protein on nutrient utilization, milk yield and milk composition of lactating crossbred cows. IJDS., 57(6): 394-399.

Yadav, C.M. and Chaudhary, J.L. (2010). Effect of feeding formaldehyde treated groundnut cake on nutrients digestibility and efficiency in lactating crossbred cows. Indian J. Anim. Nutr., 27(4): 379-384.

Effect of Formaldehyde Treated Concentrate, Urea and Soybean Meal on Yield and Quality of Cow Milk

Abstract Views :184 | PDF Views:0

Authors

N. S. Chore ¹, S. D. Chavan ¹, R. R. Shelke ¹, P. A. Kahate ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 1 (2017), Pagination: 51-59

Abstract

Present investigation entitled “effect of formaldehyde treated concentrate, urea and soybean meal on yield and quality of cow milk” was undertaken at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Feeding of 1.5 per cent formaldehyde treated 70:30 sugras : SBM concentrate mixture with 2 per cent added urea diet to lactating cows (T₃) was evaluated in relation to sugras untreated ration (T₁). It is concluded that lactating cows reared on HCHO treated 70:30 sugras:SBM concentrates with 2 per cent added urea ration produced 15 and 19 per cent more milk and 4 per cent FCM in comparison to control diet comprising feeding of sugras milk ration. Feeding of HCHO treated concentrate with 3 per cent added urea (T₅) and untreated concentrates with 3 per cent added urea (T₄) rations did not influence significantly on fat content of milk, being 4.23 and 4.24 per cent, respectively. There was increase in protein content of milk by 9.30 per cent on formaldehyde treatment (T₃) as compared to T₁ control group. The average SNF content in milk in order of significance was 8.87, 8.74 and 8.60 per cent under T₃, T₅ and T₁ groups, respectively. While the SNF content of milk noticed on feeding untreated 70:30 sugras:SBM with 2 per cent (T₂) and 3 per cent (T₄) added urea diets was significantly lower than that of T₃ and T₅ respective treated groups On the other hand, TS content of 12.74, 12.78 and 12.96 per cent were noticed under T₁, T₄ and T₅ treatments, respectively.

Keywords

Formaldehyde, Sugras, Urea, Soybean Meal, Milk Yield, Milk Quality, 4 Per Cent FCM, Fat, Protein, Solid not Fat, Total Solids.

Full Text

References

Amble, V. N. (1975). Statistical method in animal science. I^st Ed., Published by Indian Society of Agriculture Statistics. New Delhi. pp. 199-219.

Anonymous (2012). Area and production estimates of soybean in India Kharif (Monsoon) 2012 (Based on crop survey conducted by SOPA).

Banerjee, G.C. (1998 ). A textbook of animal husbandry, Oxford and IBH Publishing Co-Pvt. Ltd., New Delhi, India. pp. 661-677.

Banerjee, G.C. (2008). A text book of animal husbandry. Edn. 8^th, Oxford and IBH Publishing. Co. Pvt. Ltd, New Delhi, India, pp. 340-345.

Bugalia, H.L., Chaudhary, J. L. and Gupta Lokesh (2008a). Effect of feeding formaldehyde treated treated til cake on milk yield and composition of lactating crossbred cows. IJDS, 61 (2): 116-121.

Bugalia, H.L., Chaudhary, J. L. and Gupta Lokesh (2008b). Effect of feeding formaldehyde treated sesame (Sesamum indicum L.) cake on reproductive efficiency and physiological responses of crossbred cows. Anim. Nutr. & Feed Technol., 8 : 219-226.

Chakravarty, A.K. (2010). Efficient breeding strategies for economic sustenance of dairy farms. Compendium of water school organized on 1030 Nov. 2010, NDRI, Karnal (HARYANA) INDIA.

Chatterjee, A. and Walli, T.K. (2002). Effect of feeding formaldehyde treated mustard cake as bypass protein on milk yield and milk composition on Murrah buffaloes. IJDS, 56: 299 - 305.

Chatterjee, A. and Walli, T.K. (2003). Economics of feeding treated GN cake and its partial replacement with urea on growth and feed utilization in crossbred kids. Indian J. Dairy Sci., 86 (4) : 241-244.

Chaturvedi, O.H. and Walli, T.K. (2000). Effect of feeding graded levels of bypass protein on nutrient utilization, nutrient partitioning and on performance of lactating crossbred cows. Indian J. Dairy Sci., 53 (1): 1-10.

Croociker, B. A., Clark, J.H. and Shanks, R.D. (1983). Effects of formaldehyde treated soybean meal on milk yield, milk composition and nutrient digestibility in the dairy cow. J.Dairy Sci., 66 (3): 492–504.

De, Sukumar (1990).Outline of dairy technology,Ed. Published byOxfordUniversityPress Waton Street,Oxford: 26 New Delhi, Bombay, Calcutta and Madras, India.

Doskey, Kamal Noman, Dhiaa, Omar, Al-Mallah and Sulaiman, Nihet hajji (2011). Effect of feeding urea treated wheat straw and formaldehyde treated barley grains on milk composition and some blood metabolites of Meriz does. Roavs., 1(1): 700-703.

FAO (2007). Bulletin of statistics, food and Agricultural organization of the United nations, Rome, 5 : 31.

Garg, M. R., Sherasia, P. L., Bhandari, B. M., Gulati, S.K. and Scott, T.W. (2003a). Effect of feeding rumen protected protein on milk production in lactating buffaloes. Anim. Nutr. & Feed Technol., 3 : 151-157.

Garg, M. R., Sherasia, P. L., Bhandari, B. M., Gulati, S.K. and Scott, T.W. (2003b). Effect of feeding formaldehyder treated guar meal on milk production in crossbred cows. Indian J. Anim. Nutr., 20 (3) : 334-338.

Garg, M.R., Sherasia, P. L., Bhandari, B. M., Gulati, S.K. and Scott, T.W. (2003c). Effect of feeding rumen protected protein on milk production in lactating cows. IJDS, 56(4): 218-221.

Garg, M. R., Sherasia, P. L., Bhandari, B. M., Gulati, S.K. and Scott, T.W. (2004). Effect of feeding protected protein on milk production and composition of lactating cows. Indian Vet. J., 81: 48-50.

Gulati, S.K., Scott, T.W., Garg, M.R. and Singh, D.K. (2002). An overview of rumen protected or bypass proteins and their potential to increase milk production in India. Indian Dairyman, 54 (3) : 31-35.

Guru, Mieso, Prasad, Shiv and Kamboj, M.L. (2006). Effect of energy and bypass protein supplementation on production performance lactating crossbred goats. IJDS, 59 (2) : 90-94.

ISI (1958). 1224, Indian Standard Institute, Manek Bhavan, NEW DELHI, INDIA.

ISI (1961). Part-II, 1479. Indian Standard Institute, Manek Bhavan, NEW DELHI, INDIA.

ISI (1965). 1183, Indian Standard Institute, Manek Bhavan, NEW DELHI, INDIA.

ISI (1975). Part-I, 7874 Indian Standard Institute, Manek Bhaven, NEW DELHI, INDIA.

ISI (1977). Part-I 1224, Indian standard Institute, Manek Bhavan, NEW DELHI, INDIA.

Leonardi, C., Stockland, W. and Armentana, L.E. (2004). Production response of dairy cows fed soybean meal heat treated with different methodologies. Professional Animal Scientist, 20 (1) :279.

Morgan, D.J. (1985). The effect of formatin tracated soybean meal upon the performance of lactating cows. Anim. Prod., 41 (1) : 33-42.

Prasad, Jagdish and Neeraj (2008). Principles and practices of animal nutrition IInd Ed., Kalyani Publishers, NEW DELHI, INDIA.

Rekhate, D. H., Madavi, V. B., Dhok, A. P. and Koskewar, V. V. (2005). Utilization of gram (Cicer orientinm) straw based pelleted complete ration in goats. Indian J. Small Ruminants,11(1) : 80-83.

Sahoo, B. and Walli, T.K. (2005). Effect of feeding bypass protein as formaldehyde treated mustard cake along with energy supplement on blood metabolites and milk production in lactating goats. IJDS, 58 (3) : 184-189.

Sampath, K.T., Chandrasekharaiah, M. and Thulasi, A. (2004). Bypass protein and its relevance in feeding of Indian livestock. Proccedings of V. ANA. Conference.pp. 26-32.

Sastry, N.S.R. and Thomas, C.K. (1976). Farm animal management, Published by Vikas Publication House Pvt. Ltd., NEW DELHI, INDIA.

Sengal, S.S., Sikka, Mrs P., Dahiya, S.S., Gupta, R. and Midgal, V.D. (1990). Milk production in early lactation in buffaloes maintained on urea treated and less degradable protein supplemented wheat straw. Indian J. Dairy Sci.,43(4):503-508.

Yadav, B.P.S. and Yadav, I.S. (1986). Ammoniated straw as components of growth ration for crossbred calves. Indian J. Anim. Nutr., 3 (1) : 1-7.

Yadav, B.P.S. and Yadav, I.S. (1989). Comparative study of ammoniated wheat and paddy straws on nutrient utilization and rumen fermentation in cattle. Indian J. Anim. Nutr., 6(3) : 215 - 222.

Yadav, C.M. and Chaudhary, J.L. (2004). Effect of feeding protected protein on nutrient utilization, milk yield and milk composition of lactating crossbred cows. IJDS, 57(6): 394-399.

Yadav, C.M. and Chaudhary, J.L. (2010). Effect of feeding formaldehyde treated groundnut cake on nutrients digestibility and efficiency in lactating crossbred cows. Indian J. Anim. Nutr., 27 (4) : 379-384.

Preparation of Whey Based Custard Apple (Annona squamosa L.) Pulp Beverage

Abstract Views :299 | PDF Views:1

Authors

Dipika D. Khodke ¹, K. U. Bidwe ¹, R. R. Shelke ¹, P. A. Kahate ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 2 (2017), Pagination: 94-98

Abstract

The present investigation was carried out in the laboratory of Department of Animal Husbandry and Dairy science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2016-2017. During present investigation beverage was prepared with different combinations of whey and custard apple pulp as 97:03 (T₁), 94:06 (T₂), 91:9 (T₃), 88:12 (T₄) and 85:15 (T₅). For sensory evaluation the results revealed that overall acceptability scores obtained were 7, 7.5, 8.75, 7.75 and 7.25 for the treatment T₁, T₂, T₃, T₄ and T₅, respectively. The treatment T₃ scored significantly highest scores for flavour, colour, consistency and overall acceptability which were found superior amongst all the treatments. The beverage prepared from all combinations of whey and custard apple pulp was found acceptable. The cost of production per kg of beverage was increased with increase in the rate of addition of custard apple pulp. i.e. Rs.15.17 (T₁), Rs. 21.14 (T₂), Rs. 27.11 (T₃), Rs. 33.08 (T₄) and Rs. 39.05 (T₅).

Keywords

Whey, Custard Apple, Beverage, Blending, Sensory Evaluation, Cost of Production.

Full Text

References

Baljeet, S.Y., Ritika, B.Y. and Sarita, R. (2013). Studies on development and storage of whey-based pineapple (Ananas comosus) and bottle gourd (Lagenaria siceraria) mixed herbal beverage. Internat. Food Res. J., 20 (2): 607-612.

Bose, T. K. and Mitra, S. K. (1990). Fruits of India, tropical and subtropical, Naya Prakash, Culcutta (W.B.) India.pp.293-328.

Bose, T.K., Mitra, S.K. and Sanjal, D. (2002). Custard apple: Fruits, tropical and subtropical. Kalyani Publications, NEW DELHI, INDIA.

Bothe, M.S. (2013). Studies on preparation of whey based mango herbal (lemongrass) beverage. M.Sc.(Ag.) Thesis, Mahatma Phule Krishi Vidyapeeth, Ahmednagar, Rahuri,M.S. (INDIA).

Chavan, R.S., Nalawade, T. and Kumar, Anit (2015). Studies on the development of whey based mango beverage. J. Food & Dairy Technology, 3 (2) : 1-6.

De. S. (2009). Outlines of dairy technology. Oxford University Press. NEW DELHI, INDIA.

Deepa, C.K. and Krishnaprabha, V. (2014). Development and nutrient, antioxidant and microbial analysis of muskmelon and whey water and probiotic incorporated squash. Internat. J. Curr. Microbiol. App.Sci., 3(5): 267-271.

Dhamsaniya, N.K. and Varshney, A. K. (2013). Development and evaluation of whey based RTS beverage from ripe banana juice. J. Food Process. Technol., 4 : 203.

Dhumal, N.S., Adsule, R.N. and Kotcha, P.M. (1996). Effects of different levels of sugar and skim milk powder (SMP) on the chemical composition and sensory properties of custard apple toffees. Indian Food Packer., 50(19): 23 .

Gaikwad, S.V. (2010). Studies on preparation of chhana whey beverage using sapota pulp. M.Sc.(Ag.) Thesis,Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S. (INDIA).

Goyal, Nupur and Gandhi, D. N. (2009). Comparative analysis of Indian paneer and cheese whey for electrolyte whey drink.World J. Dairy & Food Sci., 4 (1): 70-72.

Ingale, M.P., Ranveer, R.C. and Nagargoje, K.D. (2009). Development of whey based custard apple beverage. Beverage & Food World, 36 (5) : 143-144.

IS: 6273 (Part-II) (1971). Guide for sensory evaluation of foods. Method and evaluation cards. Indian Standards Institution, Manak Bhavan, NEW DELHI, INDIA.

Mundphane, S. T. (2016). Studies on preparation of channa whey beverage blended with watermelon (Citrullus lanatus) juice. M.Sc.(Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

Naik, Y. K., Khare, A., Choudhary, P. L., Goel, B.K. and Shrivastava, A. (2009). Studies on physico-chemical and sensory characteristics of whey based watermelon beverage. Asian J. Research Chem., 2 (1): 57-59.

Pandiyan, C., Villi, R. Annal and Chandirasekaran, V. (2011). Development of mango flavoured sweetened whey drink. JIVA. 9 (3) : 35-37.

Panghal, A.,Sharma, K. , Setia, S. and Ray, A. (2007). Studies on utilization of whey for preparation of ready to serve (RTS) beverages. Beverage and Food World, 34 (8) : 27.

Panse, V.G. and Sukhatme, P. V. (1989).Statistical methods for agricultural workers. Publication and Information division, Indian Council of Agricultural Research, NEW DELHI, INDIA.

Patel, S., Prasanth, P. L., Chaudhari, P. L. and Sahu, C. (2007). Techno-economic feasibility of whey based mango-herbal (Ginger) beverage. Indian J. Dairy Sci., 60 : 149-155.

Puranik, D. B. and Rao, H.G. R. (1996). Potentiality of whey protein as a nutritional ingredient. Indian Dairyman, 48(11) : 17.

Sachdeva, S., Bhattacharje, P. P. and Singh, S. (1998). Technology of lactose manufacture- A Review. Indian J. Dairy Sci., 51(1): 1.

Sakhale, B. K., Pawar, V. N. and Ranveer, R. C. (2012). Studies on the development and storage of whey based RTS beverage from mango cv. KESAR. J. Food Process. Technol., 3 (3): 148-152.

Parekh, J.V. (2006). Emerging new technologies in the dairy industry in India. Downloaded from http://www.fnbnews.com/article/detarchive.asp?articleid=19393 §ionid=40 on 25/04/2010.

Comparative Studies on Growth Performance of Indigenous Calves Fed with Different Concentrate Mixture

Abstract Views :351 | PDF Views:0

Authors

Rajan Mishra ¹, S. P. Nage ¹, R. R. Shelke ¹, S. D. Chavan ¹, Hemant Kumar ¹, P. A. Kahate ¹

Affiliations
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Source

Research Journal of Animal Husbandry & Dairy Science, Vol 8, No 2 (2017), Pagination: 113-118

Abstract

The present study was undertaken to evaluate the comparative studies on growth performance of indigenous calves fed with different concentrate mixture. Fifteen indigenous calves were selected and divided into three groups on the basis of nearness to age and body weight. Feeding trials were conducted with three treatments viz., T₁ - Readymade concentrate (Sugras), T₂ - homemade concentrate-I, T₃ - homemade concentrate – II and in all the treatments dry fodder was fed ad. lib and quantity of green fodder + concentrate mixture was provided as per requirement of the basis of feeding standards. It was observed that the higher CP (19.28%) and EE (4.05%) in homemade concentrate-I while, homemade concentrate-II was higher in CF (12.24%) and NFE (60.49). The daily dry matter intake per 100 kg body weight of indigenous calves was higher in T₂ followed T₁ and T₃ treatments. The highest total kg/day/head body weight gain of indigenous calves was observed in treatment T₂ (0.392), followed by T₃ (0.336) and lowest in treatment T₁ (0.313). Same trends were noticed in respect to viz., height, length and chest girth of calves. The feeding cost/kg body weight gain was lowest in T₂ followed by T₃ and T₁ treatment. It was concluded from the results that the feeding of homemade concentrates-I (Maize 30 % + GNC 20% + Wheat bran 28% + Turchuni 20% + Minerals mixture 1% + Common salt 1%) was economical for better growth performance of indigenous calves.

Keywords

Readymade Concentrate, Homemade Concentrate, Indigenous Calves, Adlibitum, Crude Protein, Dry Matter Intake, Body Weight.

Full Text

References

Adangale, S.B., Mitkari, K.R. and Baswade, S.V. (2009). Associative effect of feeding jowar straw in combination with soybean straw to crossbred (HF X Deoni) interse heifer on digestibility and economics. Indian J. Ani. Res., 42 (2): 145-147.

Ahmad, F.M. Shakil and Ahmad, I. (2005). Replacement of cotton seed meal with corn steep liquor in the ration of sahiwal heifers. JAPS, J. Anim. & Plant Sci.,15 (3/4): 76-78.

Amble, V.N. (1975). Statistical method in animal science, I^st Ed. Published by the Indian Society of Agri Stat, New Delhi, India, pp.199-219.

Anjum, M.I., Mirza, I.H. and Saghar, M.S. (2014). Effects of compensatory growth on puberty age in sahiwal cattle heifers fed low followed by high energy based total mixed rations. J. Anim. & Plant Sci., 24 (Suppl. 1): 20-23 ISSN: 1018-7081.

B.I.S. (1975): 7874 Part 1Beauro of Indian standard institute, NEW DELHI, INDIA.

Iqbal, Z., Abdullah, M., Javed, K., Bhatti, J.A., Jabbar, M.A. and Ahad, N. (2014). Comparative performance of sahiwal calves fed whole milk and milk replacer with or without calf starter. J. Anim. & Plant Sci., 24 (Suppl. 1): 48-51 ISSN: 1018-7081.

Jabbar, T.N. (2012). Evaluating varying dietary energy levels for optimum growth and early puberty in sahiwal heifers. Pakistan J. Zool., 44 (3): 625-634.

Jabbar, L., Cheema, A.M., Jabbar, M.A. and Riffat, S. (2012). Effect of different energy levels, season and age on hematological indices and serum electrolytes in growing buffalo heifers. J. Anim. & Plant Sci., 22 (3 Suuppl.): 279-283.

Jadhav, S.S., Shelke, R.R., Chavan, S.D. and Chore, N.S. (2011). Studied on feeding homemade and readymade concentration on performance of heifers. Res. J. A.H.D. Sci., 2 (1&2): 60-64.

Jamara, M. S., Mehla, R. K., Singh, M., Ali, M.M. and Chouhan, N. (2014). Effect of the fed shatavari (Asparagus racemosus) on body weight and puberty of sahiwal heifers. Internat. J. Agric. Sci & Vet.Med., 2(1).ISSN: 2320-373.

Naser, M.S., Bayaz, A.Z., Ramin, S., Ahmadzadeh, A., Golshani, A.A. and Mohebbizadeh, M. (2011). Determining nutritive value of soybean straw for ruminants using nylon bags technique. Pakistan J. Nutr.,10 (9): 838-84, ISSN 1680-5194.

Nemade, P.D. and Padalkar, R.D. (2000). Studies the performance of buffalo’s heifers on complete diet with Wheat straw and concentrates. Indian J. Anim. Prod. Mgmt., 11:139-142.

Shelar, S.S. (2004). Effect of feeding soybean straw on growth performance of crossbred heifers. M.Sc. (Ag.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

Shelke, R.R., Tad, A. B., Chavan, S.D. and Nage, S. P. (2011). Growth performance of crossbred heifers on feeding silage prepared from sorghum and gliricidia. New Agriculturist, 22 (2) : 133-137.

Shelke, R.R., Chavan, S.D. and Kahate, P.A. (2014). Effect of untreated and urea treated soybean straw on feeding value in lactating cow. Asian. J. Animal Sci, 9(2) : 212-214.

Singh, K.K., Das, M.M., Mahanta, S.K., Kumar, Anil and Misra, A.K. (2009). Practical aspects of mineral nutrition in livestock In: Das, N., Misra, A.K., Maity, S.B., Singh, K.K. and Das, M.M. (Eds.) Forage for sustainable live stock production. Satish Serial Publishing House, Delhi, India, pp. 404.

Yadav, C.M. and Chaudhary, J.L. (2010). Effect of feeding formaldehyde treated groundnut cake on dry matter intake, digestibility of nutrients and body measurements in crossbred heifers. AniM. Nutr. Feed Tech.,10 : 107-113.

Zanton, G. I. and Heinrichs, A.J. (2005). Feeding high concentrate diets excluded as a management option and an opportunity for heifer growers reduce feed costs. Asian J. Anim. Sci., 10(3): 95-105.

Zanton, G.I. and Heinrichs, A.J. (2005). Review limit feeding with altered forage to concentrate levels in dairy heifers diet. Indian J. Dairy Sci., 90 : 5580-5586.

Username
Password
Remember me