INDIAN JOURNAL OF DAIRY SCIENCE最新文献_第4页

Production, consumption and marketing of milk in Eastern Region of India: Afarm level analysis 印度东部地区牛奶的生产、消费和销售:农场水平分析

IF 0.3

INDIAN JOURNAL OF DAIRY SCIENCE Pub Date : 2022-06-22 DOI: 10.33785/ijds.2022.v75i03.010

Binita Kumari, B. Chandel, T. Kumari, P. Lal

{"title":"Production, consumption and marketing of milk in Eastern Region of India: Afarm level analysis","authors":"Binita Kumari, B. Chandel, T. Kumari, P. Lal","doi":"10.33785/ijds.2022.v75i03.010","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i03.010","url":null,"abstract":"The present study was undertaken in the eastern region of India comprising of the states of Bihar, West Bengal and Jharkhand with the objective to determine milk production, consumption and marketed surplus at farm level (in continuation of the above line) The study found that, inspite of low dairy development in the region, milk production and productivity was considerably high among the sample households. An average dairy household was producing about 36 litre of milk per day having average productivity of 10 litre per day per animal which was significantly higher than national averages. The milk was drawn more from crossbred cows on Small households and from local cow and buffalo on large households. The highest milk productivity on large farms emphasize for removing the resource limitation and promote better feeding and management practices among small and medium herd size categories. The consumption of liquid milk among producer households was 207 gm per day per capita which was higher than per capita availability in the region. Of the 10 per cent of the milk production retained at household level, 40 per cent was consumed as liquid milk and 60 per cent was converted into milk products. The later share was higher among small herd size category catering to the rural non-milk producing households. The halwais/ dudhiyas/private dairies were the major marketing channel counting for 61 per cent of the total marketed surplus and only 21 per cent of the milk was sold through cooperatives. The share of milk sold through later channel by small farmers was still lower (10%) inspite of the fact that the marketed surplus per household was substantially higher (24.02 L/day). Â Â An analysis in to the factor affecting marketed surplus found that being membership of dairy cooperatives had the highest influence on marketed surplus of small farms","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45014047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Detection of A1 and A2 milk in Tiruchirappalli district using TANUVAS A1A2detect kit 使用TANUVAS a1a2检测试剂盒检测Tiruchirappalli地区A1和A2乳

IF 0.3

INDIAN JOURNAL OF DAIRY SCIENCE Pub Date : 2022-06-22 DOI: 10.33785/ijds.2022.v75i03.013

V. Jayalalitha, K. Shibi Thomas, P. R. Richard Jagatheesan

引用次数: 0

Thermal and electrical energy analysis of scraped surface heat exchangerduring Kheer making Kheer制造过程中刮面换热器的热能和电能分析

IF 0.3

INDIAN JOURNAL OF DAIRY SCIENCE Pub Date : 2022-06-22 DOI: 10.33785/ijds.2022.v75i03.005

S. Jain, S. Kartikeyan, P. Purohit, A. Bhadania, Akash agrawal, C. Sahu

引用次数: 0

Whey removal characteristics during conventional production of chhana 传统乳品生产中乳清的去除特性

IF 0.3

INDIAN JOURNAL OF DAIRY SCIENCE Pub Date : 2022-06-22 DOI: 10.33785/ijds.2022.v75i03.002

Ammu Vk, AD Vairat, Prashant Saurabh Minz, A. Singh, M. Chitranayak, A. Juneja, Dharinkumar Jayswal

{"title":"Whey removal characteristics during conventional production of chhana","authors":"Ammu Vk, AD Vairat, Prashant Saurabh Minz, A. Singh, M. Chitranayak, A. Juneja, Dharinkumar Jayswal","doi":"10.33785/ijds.2022.v75i03.002","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i03.002","url":null,"abstract":"Whey removal phenomena generally studied in terms of whey removal rate, chhana weight and moisture content during chhana production process. Despite all these above factors, moisture content concerned to be the important one to maintain its soft texture and suitability for manufacturing of diversified products. The present study was undertaken to identify best model to express whey draining process so as to predict the relevant characteristics such as moisture ratio, moisture content and moisture removal rate.Â Whey removal rate was pursued for different cow milk quantities (5, 10, 15 and 20 kg) using delayed straining technique for gravimetric removal of whey from the chhana mass. Among the mathematical models, Logarithmic model was found best in describing the whey draining characteristics and predicting the moisture ratio of chhana. Whey removal characteristics provides important insights for the development of equipments for chhana production, downstream processing equipments for whey and online sensors for monitoring the process that regulates the moisture content and final quality of chhana and chhana based products. The novelty of the work lied on the incorporation of mathematical modeling to the chhana production process.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45765591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of storage temperature on quality characteristics of iron fortified milkchocolate 储存温度对铁强化牛奶巧克力品质特性的影响

IF 0.3

INDIAN JOURNAL OF DAIRY SCIENCE Pub Date : 2022-06-22 DOI: 10.33785/ijds.2022.v75i03.001

Manpreet Singh, R. Chawla, V. Bansal

引用次数: 0

Adoption of livestock insurance in Punjab: Extent and constraints 旁遮普省采用牲畜保险:范围和限制

IF 0.3

INDIAN JOURNAL OF DAIRY SCIENCE Pub Date : 2022-06-22 DOI: 10.33785/ijds.2022.v75i03.011

Simranjeet Singh, Arjinder Kaurand, K. Arora

{"title":"Adoption of livestock insurance in Punjab: Extent and constraints","authors":"Simranjeet Singh, Arjinder Kaurand, K. Arora","doi":"10.33785/ijds.2022.v75i03.011","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i03.011","url":null,"abstract":"The present study has been designed to investigate the extent of insurance coverage of dairy animals in Punjab and highlighting the constraints faced by the dairy households in its adoption. The primary data were collected from 100 dairy households in Patiala and Moga districts of Punjab based on their rank in milk production and secondary data were extracted from central and state government publications.Â The results of the study showed that Punjab ranked at 8th position among the states in terms of number of beneficiaries availing the dairy loan as well as the insurance with a total of 1877 beneficiaries in the state in the year 2018-19 and contributing to 4.8 per cent of the total number of beneficiaries in India. Out of the total number of animals in the sampled households which have adopted the insurance policy only 24.42 per cent of the animals were insured. The major constraint for non-adoption of insurance coverage was the small herd size of the livestock, while the main reason for discontinuing the policy and problem faced during the claim settlement was the low indemnity level provided by the insurance company. The major problem faced by the adopters of dairy insurance was the gap between the original market price and the sum insured. It was concluded that relevant measures were required for the widespread penetration of the dairy insurance policy in Punjab and more extension services were needed to create awareness about it.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45864839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimisation of the ingredients for the development of low-calorie basundi 优化原料，开发低热量basundi

IF 0.3

INDIAN JOURNAL OF DAIRY SCIENCE Pub Date : 2022-04-20 DOI: 10.33785/ijds.2022.v75i02.002

Mayank Singh, K. Khamrui, Writdhama G. Prasad

{"title":"Optimisation of the ingredients for the development of low-calorie basundi","authors":"Mayank Singh, K. Khamrui, Writdhama G. Prasad","doi":"10.33785/ijds.2022.v75i02.002","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i02.002","url":null,"abstract":"In the present investigation the levels of sucralose (55-75 ppm), a mixture of maltodextrin and D-sorbitol (1:1) (4-6%) and inulin (0.5-1.5%), were optimised using General Factorial Design. The combination resulting in maximum desirability of 0.851 with formulation viz., sucralose (65 ppm), a mixture of maltodextrin and D-sorbitol (5%), and inulin (1.5%) was selected as an optimised solution based on the sensorial, rheological and colour attributes of the product. The scores of quality attributes varied significantly when the level of anyone factor changed to interact with the remaining two factors. An increase in flavour score was observed with an increase in inulin level and a mix of bulking agents while a decrease in varying sucralose from 55 to 65 ppm. The decrease was due to an undesirable medicinal flavour perceived in the product. The interaction among the factors gave the unique value for which no common trend was observed. The sensory scores viz., flavour, colour and appearance, consistency and overall acceptability were 7.70, 7.69, 7.54, 7.64, respectively, and the colour attributes viz., L*, a*, b* value, whiteness and brownness index were 78.21, 1.67, 17.79, 71.79, and 29.85, respectively. The calorie content in optimized basundi was reduced to 130.71 C/100g on comparing with control basundi (189.55 C/100g). The optimised basundi contained 65.30Â±0.01% moisture, 1.11Â±0.01% fat, 8.49Â±0.32% protein, 9.22Â±0.61% lactose, 10.90Â±0.12% carbohydrates (maltodextrin), 142.12 ppm sucralose, and 1.49Â±0.18% ash. The fat content was reduced to 1.11% with the complete eradication of sucrose. Thus, the total calorie value was reduced to 58.84 C/100g. All samples had pseudoplastic flow behaviour with consistency coefficient 14.3Â±1.30 and 32.6Â±2.10 mPa.s, respectively.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44106596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Studies on the organoleptic perception of different flavours and consumeracceptance of desiccated Chhana-murki 不同口味的感官知觉及消费者对干燥Chhana-murki的接受度研究

IF 0.3

INDIAN JOURNAL OF DAIRY SCIENCE Pub Date : 2022-04-20 DOI: 10.33785/ijds.2022.v75i02.004

S. Arora, Ashok A. Patel, R. Sindhu, Upasana Yadav, T. Singh, G. Chaudhary

{"title":"Studies on the organoleptic perception of different flavours and consumeracceptance of desiccated Chhana-murki","authors":"S. Arora, Ashok A. Patel, R. Sindhu, Upasana Yadav, T. Singh, G. Chaudhary","doi":"10.33785/ijds.2022.v75i02.004","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i02.004","url":null,"abstract":"Chhana-murki is a traditional Indian nutritious dairy product manufactured by heat desiccation of paneer cubes in sugar syrup. The flavor of milk product is a key aspect that promotes its marketability. An attempt was made to add different flavors viz., Rose, pineapple, butterscotch and elaichi at different levels to enhance the likability of the formulated product. It was observed that scores for different flavors and their levels (rose and pineapple) differ significantly with rose flavored rated the maximum flavor score (8.00). The physico-chemical parameters of desiccated chhana-murki were nearer to the most favoured market sample, the values for moisture content, fat, protein, lactose, sucrose and ash content were 15.77, 15.10, 14.12, 1.41, 52.42 and 1.10 %, respectively. Further, consumer acceptance study was conducted with 180 randomly selected probable respondents and 50% consumer rated the product excellent and 51.1% consumers were willing to purchase even at a cost higher than the market price. This evidently specifies the excellent marketing potential of the developed flavored chhana-murki and the standardized technology may possibly be utilized for its upgradation at industrial scale.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43216409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Labour absorption in livestock activities in arid Western and Northern region ofRajasthan 拉贾斯坦邦干旱西部和北部地区牲畜活动的劳动力吸收

IF 0.3

INDIAN JOURNAL OF DAIRY SCIENCE Pub Date : 2022-04-20 DOI: 10.33785/ijds.2022.v75i02.014

A. Rajput, Latika Sharma, G. Meena, S. Burark, DC Pant, S. Mishra

引用次数: 0

Role and motivational factors of vendors in milk marketing system 供应商在牛奶营销体系中的作用及激励因素

IF 0.3

INDIAN JOURNAL OF DAIRY SCIENCE Pub Date : 2022-04-20 DOI: 10.33785/ijds.2022.v75i02.015

Awadhesh Dixit, K. Ponnusamy

{"title":"Role and motivational factors of vendors in milk marketing system","authors":"Awadhesh Dixit, K. Ponnusamy","doi":"10.33785/ijds.2022.v75i02.015","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i02.015","url":null,"abstract":"Vendors are important players in milk procurement and distribution among the consumers especially in urban and semi-urban areas. In order to understand their role and motivational factors in milk marketing, a study was conducted in four regions of Uttar Pradesh during 2020-2021. A sample of 120 was considered for the study by randomly selecting 30 respondents each from western, eastern, central and Bundelkhand regions of Uttar Pradesh. The primary data were analysed using frequency and percentage. The finding revealed that all the vendors had performed the milk procurement and milk distribution activities, serving as major source of information as major roles and provision of farm inputs and advisory services as minor role across the four regions. Adulteration detection was reported as major role by 16.67 per cent of respondents and minor role by 80.83 per of them and 2.5 per cent were not considering it as role, link to government officials as major role by only 2.5 per cent of the vendors and 97.50 per cent of the reported it as minor role. Majority of the vendors in Central region (76.67%), Eastern region (86.67%), Bundelkhand region and Western region (66.67%) were motivated by seeing their previous generations who were running the vendorship successfully with good income and therefore they adopted it as family tradition. Good income in vendorship motivated 56.57 per cent of them in Central region, 50 per cent in Eastern region, 40 per cent in Bundelkhand region and 46.67 per cent in Western region. The study warrants promotion of vendors in the formal value chain by providing training and other support for development of sustainable milk marketing.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46881085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0