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H. K. Kuttabadkar ¹, V. J. Kambale ², S. G. Narwade ², S. P. Poul ¹

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

Abstract

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

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H. K. Kuttabadkar ¹, S. G. Narwade ¹, S. P. Poul ¹

Affiliations
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, M.S., IN

Abstract

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

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A. V. Raut ¹, S. G. Narwade ¹, R. P. Kadam ², S. P. Poul ¹

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

Abstract

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.

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S. P. Matkar ¹, S. G. Narwade ¹, S. P. Poul ²

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

Abstract

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.

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Z. U. Rahman ¹, K. R. Mitkari ¹, S. P. Poul ²

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

Abstract

An experiment was conducted to study the effect of crop residue based complete feed on growth performance and cost of feeding on crossbred (HF x Deoni) calves. Eighteen calves of six to eighteen months were selected and distributed in three groups. In control treatment (T₀), the sorghum straw and concentrate used separately, in T₁ treatment sorghum straw and concentrate used as complete feed whereas in T₃ treatment sorghum and wheat straw in equal proportion (1:1) to form complete feed. The total average body weight gain and average daily gain per animal under T₀, T₁ and T₂ treatments were 21.16 kg and 220 g, 24.8 kg and 258g and 26.66 kg and 227 g, respectively. The differences were non-significant among the treatments. The differences in body length and chest girth gain were significantly superior in T₂ treatment than T₀ and T₁. The cost of feeding per kg body weight gain under T₀, T₁ and T₂ treatments was Rs.47.78, 41.72 and 37.58, respectively. Cost per kg body weight gain of crossbred calves was lower in complete feed (T₂), indicated that feeding of sorghum and wheat straw in equal proportion by forming complete feed is economical.

Keywords

Body Measurement, Complete Feed, Growth, Sorghum Straw, Wheat Straw.

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Z. U. Rahman ¹, K. R. Mitkari ¹, S. P. Poul ²

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

Abstract

The present investigation was undertaken to study the effect of crop residue based complete feed on growth performance, nutrient digestibility in crossbred calves. Eighteen crossbred (HF x Deoni) calves of six to eighteen months were selected and distributed in three groups. In control treatment (T₀), the sorghum straw and concentrate used separately, in T₁ treatment sorghum straw and concentrate used as complete feed whereas in T₃ treatment sorghum and wheat straw in equal proportion (1:1) to form complete feed. The roughages to concentrate ratio in each treatment was maintained at 60:40 proportion. The average DM intake per 100 kg body weight under T₀, T₁ and T₂ treatments were 1.97, 2.00 and 2.02 kg, respectively. The digestibility for DM, CP, EE, CF and NFE under T₂ treatment were 58.64 ± 1.96, 57.24 ± 1.37, 53.21 ± 1.20, 58.64 ± 1.05 and 56.82 ± 1.10 per cent, respectively. The digestibility co-efficient for DM, CP, EE, CF and NFE were non- significant among the groups.

Keywords

Complete Feed, Digestibility, Nutrient Intake, Sorghum Straw, Wheat Straw.

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H. K. Kuttabadkar ¹, S. G. Narwade ¹, S. P. Poul ¹, V. J. Kambale ¹

Affiliations
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN

Abstract

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.

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