Sixteen multifarious cows were selected on the basis of average daily milk yield and stage of lactation; they were divided into four groups (four cows in each group) with parity within each group. These cows were fed 10gm, 15gm and 20gm probiotics just before evening milk. The multi-strain probiotic used were containing four strains consist of bacteria and fungi namely Lactobacillus acidophilus, Saccharomyces cerevisiae, Saccharomyces boulardii and Propionibacterium frendenreichii. It was found that, the use of probiotics proved to be effective in increasing milk production of lactating cows. Milk fat, milk protein and SNF content tended to be higher in cows supplemented with probiotics preparations. The appropriate level of 20 gm probiotic per day per animal was found effective. The economic advantage of probiotics depends on its relative prices and on the levels of milk production of the cows.

: 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 T 1 , T 2 , T 3 , T 4 and T 5 , 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 (T 1 ) 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 (T 5 ) 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.

No abstract

The evaluation of microbial count in unripe banana shrikhand under four levels of unripe banana pulp viz. 10 (T 2 ), 15 (T 3 ), 20 (T 4 ), 25 (T 5 ) percent by weight of chakka and a constant level of sugar @45 percent by weight of unripe banana shrikhand were used and one control treatment (T 1 ) without unripe banana pulp was used for comparison of growth of SPC and YMC between treatments with unripe banana pulp under refrigeration (5±1 0 C) temperature over 0, 3, 6 and 9 days period interval. Microbial count of shrikhand gets increased from the day of preparation to 9 th day in all the treatments. Treatment with 20% unripe banana blending shows slow growth of microorganisms.

: 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 (T 1 ), 75:25 (T 2 ), 50:50 (T 3 ), 25:75 (T 4 ) and 00:100 (T 5 ) 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 T 1 , T 2 , T 3 , T 4 and T 5 , 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.