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Narwade, S. G.
- Studies on Microbial Changes of Shrikhand Prepared from Safflower Milk
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Affiliations
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M. S., IN
2 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M. S., IN
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M. S., IN
2 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M. S., IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 1 (2014), Pagination: 6-9Abstract
Shrikhand was prepared from buffalo milk blended with 50 per cent safflower milk and studied for shelf-life. The SPC count was declined from 98 x 103 to 45 x 103 and 38 x 103 cfu/g for Shrikhand stored at - 10 and 5 oC temperature, respectively on 7th day while the SPC count of Shrikhand stored at 30 oC increased to 180 x 103 cfu/g in 24 hrs. As the storage temperature increased, the SPC count increased. The yeast and mould count of Shrikhand stored at 30 oC was 65 x 102 cfu/g on first day and increased to 275 x 102 on 2nd day making the product unacceptable. The yeast and mould count was increased during storage. Coliform micro-organism was absent in fresh and stored Shrikhand. The Shrikhand stored at - 10 oC was acceptable upto 56 days. The overall acceptability score of Shrikhand stored at 5 oC for 0, 7, 14, 21, 28, 35, 42, 49 and 56 days storage was 8.30, 8.22, 8.17, 7.95, 7.75, 7.52, 7.35, 6.37 and 5.20, respectively. Shrikhand at 5 oC could be stored upto 49 days afterward it showed little off flavour and little mouldy growth on the surface. Shrikhand stored at 30 oC was acceptable on first day only.Keywords
Safflower Milk, Sensory Evaluation, SPC, Yeast,mould
- Studies on Prepartaon of Shrikhand form Safflower Milk
Abstract Views :289 |
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Authors
Affiliations
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S., IN
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S., IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 1 (2014), Pagination: 20-22Abstract
Shrikhand was prepared from buffalo milk blended with safflower milk in various proportions (T0 - 100 % buffalo milk, T1- 70 % buffalo milk + 30 % safflower milk, T2- 60 % buffalo milk + 40 % safflower milk, T3- 50 % buffalo milk + 50 % safflower milk). The sensory score for overall acceptability of Shrikhand of treatments T0, T1, T2 and T3 were 8.72, 8.11, 7.50 and 7.03, respectively. The Shrikhand of treatments T0 and T1 were rated between like very much to like extremely whereas Shrikhand of treatments T2 and T4 were rated between like moderately to like very much. It was observed that the per kg cost of production of Shrikhand for treatment T0, T1, T2 and T3 was Rs. 41.38, 35.50, 34.25 and 32.24, respectively. The study revealed that low cost Shrikhand can be prepared by blending 50 % buffalo milk + 50 % safflower milk and it was acceptable to the consumer.Keywords
Cost of Production, Safflower Milk, Sensory Evaluation, Shrikhand- Preparation of Lassi from Safflower Milk Blended With Buffalo Milk
Abstract Views :429 |
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 68-73Abstract
The present investigation was carried out to assess the suitability of safflower milk in preparation of Lassi. The preparation of Lassi from different properties of safflower milk and buffalo milk with addition of 16 per cent sugar of Lassi with different flavours was studied. It was observed that the Lassi prepared from 75 per cent safflower milk and 25 per cent buffalo milk with rose flavour was acceptable (8.2) scoring between like very much to like extremely. The rose flavour was found to be the most acceptable level.Keywords
Lassi, Safflower Milk, Buffalo Milk, Blend, Flavour.References
- Amerine, M.A. Pangern, R. and Roessler, E.B. (1965). Principles of sensory evaluation of food. Academic Press NEWYORK, USA.
- Andhare, B.C., Patil, G.R. and Narwade, S.G. (2010). Preparation of softy ice-cream from safflower milk blended with buffalo milk. Internat. J. Process. & Post Harvest Technol., 1(2) : 87-92.
- AOAC (1965). Official methods of analysis (13th Ed.) Association of Official Analytical Chemists, Washington DC, U.S.A.
- De, S. (1980). Outlines of dairy technology (2nd Ed.). Oxford University, Press, New Delhi, pp : 463-464.
- IS (1981). Hand book of food analysis. Dairy Products, Part XI SP-18 (Part XI) 25 R, NEW DELHI, INDIA.
- Mathur, B.N. (1991). Indigenous milk products of India, the related research and technological requirements. Indian Dairyman, 42 : 61.
- Mhaske, R.D. (1997). Manufacture of safflower milk. M.Sc. (Ag.) Thesis, Marathwada Agricultural University, Parbhani, M.S. (INDIA).
- Narwade, S.G., Patil, G.R., Sontakke, A.T., and Patil, R.A. (2003). Preparation of kheer from safflower milk blended with buffalo milk. Indian J. Dairy Sci., 56(4) : 197-202.
- Panse, V.G. and Sukhatme, P.V. (1967). Statistical methods for agricultural workers. ICAR Publication, NEW DELHI, INDIA.
- Shivkumar Reedy, K.V., Sharma, K.S., Rangandham, M. and Padmanabha Reddy V. (1993). Studies on incorporation of safflower oil in butter to enhance its PUFA content : Fatty Acid Profile. Indian J. Dairy Sci., 46(8) : 375-376.
- Survase (1993). Studies on formation of soya Lassi. M.Sc. Thesis Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S. (INDIA).
- Effect of Goat Milk Fortification on Chemical, Microbial and Sensorial Quality Characteristics Of Paneer
Abstract Views :402 |
PDF Views:2
Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
3 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
3 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 131-135Abstract
The present investigation was carried out to assess the suitability of goal milk incorporation in preparation of Paneer on the basis of sensorial properties and to observe the effect of goat milk addition of nutritional and microbial quality of Paneer. Different proportions of goat milk (viz., 25, 50 and 75%) were used as replacement of buffalo milk and effect of different proportions on sensorial quality characteristics, chemical composition and microbial profile was evaluated. The Results showed that increasing proportion of goat milk incorporation reduced sensorial, nutritional and microbial quality of Paneer. However, results of overall acceptability showed that sample containing 25 per cent goat milk observed to be under very much liked sample among the other treatments without significantly affecting the sensory quality profile of Paneer.Keywords
Paneer, Goat Milk Incorporation, Nutritional Quality, Microbial Quality.References
- A.O.A.C. (1975).Official Methods of analysis (11thEd.). Assoc. Official Chemists, Washington; 4 DC, USA.
- Aneja, R.P. (2007). East-west fusion of dairy products. In : Gupta, S. (Ed.) Dairy India Publication, NEW DELHI, INDIA.
- Atherton and Newlander, J.A. (1987). Chemistry and testing of dairy products. First Indian Edition, CBS publishers 485, Jain Bhawan, Bholanathnagar, Shahdara, DELHI (INDIA).
- Bhadekar, S.V., Deshmukh, B.R., Basewade S.V., Mule, R.S. and Gatchearle, P.L. (2008). Sensory evaluation and overall acceptability of Paneer from buffalo milk added with sago powder. J. Dairy. Foods & Home Sci., 27(2) : 99-103.
- Biradar, G.S., Gujar, S.K., Dande, K.G. and Gaikwad, S.M. (2012). Studies on the physico-chemical quality of Paneer (Indian cheese) prepared from blends of soy milk and buffalo milk. J. Ani. Prod. Adv., 2(3) : 142-145.
- Chalmers, C.H. (1955). Bacteria in relation to milk supply. (4th Ed.), Edward Arnold, Publisher Ltd. LONDON, UNITED KINGDOM.
- Chandan, R.C. (2007). Manufacture of Paneer In : Gupta, S., Gupta S. (Ed.) Dairy India 2007, (6th Ed.) Dairy India Year book, A Dairy India Publication, NEW DELHI, INDIA.
- Gupta, S.A. (1976). Sensory evaluation in food industry. Indian Dairyman, 28(8) : 293-295.
- Haenlein, G.F.W. and Caccese, R. (1984). Goat milk versus cow milk. In: Haenlein, G.F.W., Ace, D.L. (Ed.), Extension Goat Handbook. USDA Publ., Washington, DC, p 1, E-1
- ICMR (2000). Application of hazard analysis and critical control point for improvement of quality of processed foods, Indian Counc. Med. Res. Bull., 30 : 5.
- ISI (1969) IS: 5402, Indian standard method for plate count of bacteria in food stuffs, Manak Bhavan, NEW DELHI, INDIA.
- ISI (1969) IS: 5403, Indian standard method for yeast and mould count in food stuffs, Manak Bhavan, NEW DELHI, INDIA.
- Khan, S.U., Pal, M.A., Malik, A.H. and Sofi, A.H. (2012). Process optimization for Paneer production from milk powder. Internat. J. Food Nutr. & Safety, 2(2) : 62-71.
- Panse, V.G. and Sukhatma, P.V. (1967). Statistical methods for agricultural workers. ICAR Publication, NEW DELHI, INDIA.
- Patel, R.K. (1991). Indigenous milk products of India. Indian Dairyman, 43(3) : 120-125.
- PFA (2010). Prevention of Food Adultration rules, 1954 (amended up to 2009). Universal Law Publishing Companypvt. Ltd., NEW DELHI, INDIA.
- Roy, S.K. and Vadodaria, V.P. (2006). Goat milk and its importance, Indian Dairyman, 58(3) : 65-69.
- FAO ATAT (2012). http: faostat.fao.org/default.aspx. as visited on 01/01/2014.
- Sensory and Microbial Quality of Fruit Burfi Sold in Parbhani
Abstract Views :344 |
PDF Views:2
Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Extension Education, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S), IN
1 Department of Animal Husbandry and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Extension Education, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 154-156Abstract
The present investigation was conducted to analyze the sensory and microbial quality of plain Burfi, mango Burfi, fig Burfi and strawberry Burfi sold in Parbhani market. The sensory score for overall acceptability of Burfi of treatments T0, T1, T2 and T3were 8.53, 8.38, 7.39 and 7.59, respectively. The variation in the flavour score was observed due to the addition of different levels of sugar and types of fruit pulps in the Burfi. The colour of Burfi showed significant change due to the lack of maintaining proper concentration of synthetic colour added and difference in the intensity of heating at final stage of making Burfi . It was observed that all the samples were acceptable and rated in between liked moderately to like extremely. All market samples of Burfi showed presence of micro-organisms as well as presence of yeast and mould but coliform was absent in these samples.Keywords
Burfi, Fruit Pulp, Local Market, Microbial Quality, Parbhani, Sensory Quality.References
- Chalmers, C.H. (1955). Bacteria in relation to milk supply. (4thEd.), Edward Arnold, Publisher Ltd. LONDON, UNITED KINGDOM.
- ISI (1969) IS: 5402, Indian standard method for plate count of bacteria in food stuffs. Manak Bhavan, NEW DELHI, INDIA.
- Kunju, S.C. and Dodeja, A.K. (2004). Studies on manufacture of Burfi. Indian J. Dairy Sci., 17 (57): 167-169.
- Panse, V.G. and Sukhatme, P.V. (1967). Statistical methods for agricultural workers. ICAR, NEW DELHI, INDIA.
- Study on Preparation of Fig Burfi
Abstract Views :219 |
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Authors
Affiliations
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 223-225Abstract
The present investigation was aimed to incorporate fig paste in khoa to formulate a novel type of Burfi. Fig Burfi was prepared from different proportions of buffalo milk and fig paste i.e. 97.50:2.50 (T1), 96.25:3.75 (T2), 95.0:5.00 (T3) and it is compared to market fig Burfi (T0). The combination T2 was superior with a rating of 8.30 in respect of colour and appearance. The body and texture of T2 combination was superior at 8.10 which was followed by T1 at 7.75. The flavor rating for the combination T2 was 8.10 whereas combination T3 occurred at 7.85. The highest rating for taste of T2 was 8.10 which were followed by T3 at 8.01.The sensory score for overall acceptability of fig Burfi of treatments T0, T1, T2 and T3 were 6.95, 7.63, 8.12 and 7.55, respectively. It was observed that 3.75 per cent (T2) level of fig paste was most acceptable and rated between like very much to like extremely for all sensory attributes.Keywords
Buffalo Milk, Burfi, Fig, Khoa, Sensory Evaluation.References
- Condit, I. J. (1995). The average composition of edible part of the fresh Indian fig. Health Bulletin, 24(2): 44.
- De, S. (1991). Outline of dairy technology. Oxford University Press, Bombay, pp. 385-389.
- Dharmadhikari, A.D. (2002). Studeis on development of fig (Ficus carica L.) Burfi. M.Tech. Thesis, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S. (INDIA).
- Ferro, N. (2003). Medical value of fig. Indian Food Packer, 57(1):6
- Gupta, S.A. (1999). Sensory evaluation in food industry. Indian Dairyman, 28(7):293-395.
- Kathalkar, M.S. (1995).Milk ber pulp Burfi like product. M.Sc. (Ag.) Thesis, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S. (INDIA).
- Panse, V.G. and Sukhatme, P.V. (1967). Statistical methods for agricultural workers. ICAR. New Delhi (INDIA).
- Patil, J.D. (1983). Nutritional studies on Daulatabadi fig. Ph.D. Thesis, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S. (INDIA).
- Wakchaure, S.K. (1998). Studies on preparation of milk sapota pulp Burfi. M.Sc. (Ag.) Thesis, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S. (INDIA).
- Studies on Chemical Changes in Shrikhand Prepared from Safflower Milk
Abstract Views :228 |
PDF Views:1
Authors
Affiliations
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
The Asian Journal of Animal Science, Vol 9, No 2 (2014), Pagination: 119-123Abstract
Shrikhand was prepared from buffalo milk blended with 50 per cent safflower milk and studied for chemical changes during storage. On an average the Shrikhand contained 8.56 per cent fat, 5.81 per cent protein, 43.74 per cent lactose, 0.72 per cent ash and 58.83 per cent total solids and 41.17 per cent moisture. The pH of Shrikhand stored at 10℃ was 4.2, 4.1, 3.9 and 3.7 while the acidity was 1.42, 1.58, 1.71 and 1.85 per cent, on day 14, 28, 42 and 56, respectively. The pH of Shrikhand stored at 30℃ was declined from 4.3 to 3.6 while acidity was increased from 1.32 to 1.74 per cent within 24 hours. The acceptable Shrikhand stored at 5℃ has pH 3.4 and acidity 1.83 per cent. The fat content of Shrikhand was decreased during storage. The decrease in fat content was more at higher temperature of storage. The free fatty acids (FFA) content of Shrikhand stored at 5℃ on day 14, 28, 42 and 56 was 2.81, 3.19, 3.74 and 4.54 μg/g, respectively. The increase in FFA of Shrikhand was faster at higher temperature of storage. The protolytic activity (release of tyrosine) was slower at low temperature and faster at higher temperature.Keywords
Chemical Changes, Safflower Milk, Shrikhand, Storage.- Effect of Walnut Powder Incorporation on Sensorial, Nutritional and Textural Quality Profile of Burfi
Abstract Views :208 |
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
3 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
3 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
The Asian Journal of Animal Science, Vol 9, No 2 (2014), Pagination: 129-133Abstract
In present investigation Burfi was prepared from buffalo milk with constant level of sugar (30 % by weight of Khoa) and different levels of walnut powder (2, 4, 6 and 8 % by weight of Khoa). It was observed that the overall acceptability score for treatment T1, T2, T3, T4 and T5 were 8.76, 8.45, 8.16, 7.80 and 7.50, respectively. The results revealed that as the level of walnut powder in Burfi increases the overall acceptability score decreases. On the basis of results it could be concluded that 2 per cent walnut powder could be successfully incorporated in Burfi which increases nutritional value without majorly affected the sensorial and textural quality profile of Burfi.Keywords
Burfi, Walnut Powder, Nutritional Composition, Sensorial Evaluation, Textural Quality.- Textural Quality Profile of Goat Milk fortified Paneer
Abstract Views :161 |
PDF Views:1
Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
3 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
3 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN