... In buffalo colostrum (0 12 h) the LF content is high, about 4.8 mg/mL −1, but decreases on ... more ... In buffalo colostrum (0 12 h) the LF content is high, about 4.8 mg/mL −1, but decreases on the first day to about 1.2 mg/mL −1, similar to trends in cow milk but differing in mag-nitude between breeds (Abd El - Gawad et al. 1996 ; Mahfouz et al. 1997 ). ... El - Loly et al. ...
Buffalo Milk Utilization for Dairy Products
Handbook of Milk of Non-Bovine Mammals
Page 1. 215 1 INTRODUCTION This section discusses the composition and physico-chemical properties... more Page 1. 215 1 INTRODUCTION This section discusses the composition and physico-chemical properties of buffalo milk, its suitability for manufacture of dairy products, and technologies developed for manufacture of these products. ...
Goat and sheep milk products other than cheeses and yoghurt
Small Ruminant Research, 2007
... different products from goat and sheep milk, probably because of the much greater volume of c... more ... different products from goat and sheep milk, probably because of the much greater volume of cow or buffalo milk making them more suitable for efficient commercial interest compared to goat or sheep milk. Although widely used for a variety of cheeses and yoghurt, the relatively ...
Economics of processed cheese spreads manufactured using different forms of buttermilk solids
Indian journal of dairy science, 2004
Heat stability of buffalo milk
Indian journal of dairy science, 2004
Utilization of by-products from dairy industry
Indian dairyman, 1980
Effect of some natural antioxidants on free fatty acid and peroxide value of ghee during storage
Gujarat Agricultural University research journal, 1984
Use of "Chakka" in processed cheese spread manufacture
Partitioning of minerals during buffalo milk Cheddar cheese manufacture
Performance of emulsifiers in process cheese spread made from buffalo milk Cheddar cheese
Ripening behaviour of buffalo milk cheddar cheese made with different whey draining acidities
SummaryThe performance of khoa, a local heat-concentrated milk product, as a milk solids source i... more SummaryThe performance of khoa, a local heat-concentrated milk product, as a milk solids source in ice cream was tested by replacing 250, 500, 750 and 1000 g/kg of the condensed whole milk in control ice cream. Proximate composition was little affected by the inclusion of khoa at any level tested. At levels of inclusion > 250 g/kg the viscosity of both fresh and aged experimental mixes was significantly (P < 0·05) increased compared with controls. Some mixes containing khoa appeared slightly off-white, but there were no overall differences from control. Control and experimental mixes were identical in whipping capacity and overrun. In organoleptic evaluation, the colour score of the ice creams declined significantly (P < 0·05) when 750 or 1000 g/kg of the condensed milk was replaced with khoa. Ice creams containing khoa were equivalent or superior to controls in flavour. In objective tests, the experimental ice creams showed significantly (P < 0·05) faster meltdown compa...
Buffalo milk Cheddar cheese samples of different ages were analysed for compositional attributes ... more Buffalo milk Cheddar cheese samples of different ages were analysed for compositional attributes (CA), ripening indices (RI) and Ins&on Textural Proftle (mP). All samples were compositionally alike, except for pH and salt-in-moisture (SM) contents. RI showed significant variations. CA and RI showed highly significant correlations within themselves and with each other except for moisture with PH, SM with moisture, MNFS, Fat and FDM and Fat with MNES. The ITPs of cheeses showed signaficant variations and had highly significant intercorrelations indicating their interdependence. CA (except moisture and ONES) and RI showed a highly significant correlationship with ITPs. Moisture content showed a highly significant correlationship with all ITPs, except cohesiveness and sprir@ness, where it was significant. Mh!FS content showed significant correlations only with hardness and brittleness. Stepwise regression analysis revealed that MI was the most pedominant factor influencing cheese texture, followed by pH, SM, FDM and TVFA. Knowing CA and RI, the textural pro@rties of cheeses can be forecast through mathematical equations. Similarly the age of cheese can also be predicted if RI and/or textural jnofzrties are known,
This study was carried out to investigate the fly count during different periods of the day durin... more This study was carried out to investigate the fly count during different periods of the day during fly season and to show the effect of fly annoyance on buffalo behaviour and milk production and to investigate the efficacy of Butox ®, a commercially available fly repellent in reducing fly numbers. Five Egyptian adult female buffalo cows,6 years old, were used in the study. Both fly count and fly avoidance behaviors were recorded for two weeks before application of Butox ® and for the same period after application. Each animal was observed for 10 min, 3 times a day to estimate the fly count per fore and hind legs and the frequency of specified responses occurrence to fly annoyance. Milk production per individual buffalo was recorded for 2 weeks before and after the fly repellent application. The obtained results indicated that there was highly significant differences in the fly count between non treated and treated buffalo cows with Butox ®. The mean fly count was 13.48 and 3.22 fly/leg/min for the untreated and the treated animal , respectively. The highest fly count was recorded at 12 at noon period of the day (11.77 fly/leg/ min), while the lowest fly count was recorded at 8 am period of the day (4.91 fly/leg/min). There was highly significant difference in the fly count per minute between the fore and hind legs of buffalo as it was 11.33 and 5.37 fly/min for the fore and hind legs, respectively. There were highly significant differences (p 0.001) in the performance of fly avoidance behaviour between treated and non-treated buffaloes with Butox ®. The highest observed fly avoidance behaviour was the skin twitching (30.44times/min) followed by tail switch (18.75/min) and ear flicking (16.54times/min) for the non treated buffaloes, while the lowest observed fly avoidance were hind leg stamp (0.55times /min) followed by head shaking (0.74times/min) and fore leg stamp (0.79/min) for the treated buffaloes. The highest avoidance behaviour was that which was recorded at 12 at noon period of the day followed by at 4 PM period while the lowest avoidance behaviour was that recorded at 8 AM period of the day.There was no significant difference in the daily milk production between treated and non-treated buffaloes with the fly repellent. The daily milk yield was 4.8 and 4.9 Liter/day for non-treated and treated buffaloes, respectively. It was concluded that deltametherin application has a significant effect in reducing fly population landing on dairy buffaloes and treated buffaloes with the fly repellent (deltametherin) displayed significantly fewer avoidance behaviour to fly attack than non-treated buffaloes. Although, there was no significant effect of fly repellent application on daily milk production, the reduced fly population on dairy buffaloes and the reduced performance of avoidance behaviour in treated buffaloes has a good impact on welfare and health condition of dairy buffaloes.
International Journal of Current Microbiology and Applied Sciences, 2020
Since no attempt has been made to produce Kulfi using Amaranthus, the present investigation was c... more Since no attempt has been made to produce Kulfi using Amaranthus, the present investigation was carried out with the objective of developing Kulfi by using Amaranthus. Kulfi Mix was standardized to 10 % fat, 10 % SNF, 15 % sugar and 0.15 % stabilizer. Part of SMP was replaced by adding the amaranths flour. Amaranths: SMP in Kulfi mix was added in ratios of 25:75 (T1), 50:50 (T2), 75:25 (T3), 100:0.0 (T4) and 0.0:100 (T5). Formulated Kulfi mix, was pasteurized, followed by cooling at 4 ºC. Artificial flavours i.e. Mawa flavour was added @ 0.3 % by wt of the mix. Then the Kulfi mix was filled in to the Kulfi mould covered with the lid and transferred to candy making machine, set at-20 ºC for freezing. After complete freezing, Kulfiwas transferred to deep freezer maintained at-18 ± 2 ºC (for overnight) for hardening. The fat and other carbohydrate content of Kulfi significantly (P < 0.05) increased with the increased in the proportion of Amaranthus. The protein, lactose and ash content of Kulfi significantly (P < 0.05) decreased with increased in the proportion of Amaranthus. The TS, acidity and pH of Kulfi remained statistically unchanged with increased in the proportion of Amaranthus. The viscosity and Melting rate of Kulfi significantly (P < 0.05) increased and decreased respectively, with increased in the proportion of Amaranthus. The highest mean score of flavour, body and texture, colour and appearance and overall acceptability were obtained in experimental Kulfi i.e. T1 (Amaranthus: SMP @ 25:75). The cost of production of Amaranthus based Kulfi per single unit/ piece of 60 ml was estimated to be Rs 7.087, which appeared to be reasonably competitive. The energy value that can be gained through consumption of 100 g of developed Kulfi is 195.891 kcal.
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