The present study was conducted to evaluate the physico-chemical characteristics including Adulteration and Microbiological quality of cow raw milk collected from four different places of ASSI region in Varanasi. Samples were analysed to know the chemical composition, the results showed that the statistically average percentage of Moisture (87.46), Fat (3.87), Protein (3.15), Lactose (4.42), Ash (.712), pH (6.43) and acidity (0.147). The keeping quality of milk was evaluated by Methylene Blue Reduction Test (MBRT). This phenomenon testified that milk sample 1 is fair quality and remained sample were found good and excellent. The microbiological conclusion confirmed the presence (less or more) of microbial load in all the raw milk samples. The highest level of microbial quality in standard plate count (SPC) was 19.1×106 cfu/ml. in sample 1 and in logarithm value is 7.28 cfu/ml at the same time, the highest coliform bacteria 2.3×102 in logarithm value is 2.36 was found in the sample 2. The adulterations in raw milk were checked by the standard procedure. In cow’s raw milk the different mixed adulterant were found in two samples contaminated with detergent and pulverized soap. Besides different hazardous chemical adulterant, raw milk from sample 1 was detected with presence of hydrogen peroxide and sample 2 was contaminated formalin whereas urea was present in sample 2 and 4. Milk adulteration is a global concern and social problem. Increased demand, growth in competition in dairy industry and financial gain makes some producers to adulterate the milk thereby decreasing milk quality.

Milk is clean lacteal secretion from mammalians shortly after parturition. GM is taken as a complete meal in human diet. GM is the only milk from milching species that possess possibility of substituting human milk. Availability of A2 casein in GM make it comparable to human milk in terms of protein. The most vulnerable ones are infants, aged people and pregnant women as their immune system could answer at any time if extra supplement is not administered. In this case, GM is only option that is highly compatible and nutritious nourishing food naturally. It has been used in curing respiratory problems, diarrhoea, colic, gastrointestinal disturbances etc. Feeding GM enhances production of immunoglobulin, beneficial gut microbiota, phagocytosis activities. Presence of inherent antibodies suits GM for using it in curing Tuberculosis. It contains every needed nutrient in higher amount as compared to milk from other animals. Per servings it has 13% more Calcium, 47% more vitamin A than Cow’s milk. It is filled with most of the trace minerals. Selenium, an immune system enhancer provides anti-oxidative and anti-inflammatory protection via inhibition of bacterial growth. Chlorine and Fluorine acts as natural germicides. GM contain good source of Potassium which is crucial for maintainance of blood pressure and functioning of heart, it protects against arteriosclerosis. GM not only reduces the level of total cholesterol due to presence of Medium Chain Triglycerides but also improve mineralisation of skeleton and haemoglobin level. GM consists huge source of biorganic sodium, the absence of which results in arthritis. People who are lactose intolerant even can consume GM as it has low lactose content and for those who finds its smell and taste unusual, there is option of fortification. Because of easily digestible and readily bioavailable nature its consumption has been increased.

Chhurpi is the hardest cheese known in the world that is typically made in the mountain region of Nepal by coagulating milk with the help of coagulating agents and thereby partly draining the whey from the milk of Yaks, Chauris, Cows, and Buffaloes. Especially hard Chhurpi of Nepal is gaining popularity abroad as a dog food. However, the crosscutting issues of Chhurpi production and trade have remained largely unexplored. Therefore, to increase our understanding and add some information on the Chhurpi enterprise in Nepal, the present study was undertaken to investigate the current status of producers and exporters of Chhurpi and the crosscutting issues of the Chhurpi trade. The study was conducted during the month of July/August (2021) by preparing a different set of questionnaires for exporters and producers, for which five municipalities of Ilam were purposively selected for producers, while Kathmandu was selected for exporters as a study area. The study was performed during COVID-19 pandemic, so a survey was done via telephonic and electronic means at the Institute of Agricultural Sciences, Banaras Hindu University. After analysis of obtained data, results revealed that exporting companies are making annual average growth of 10–11% from the last five fiscal years resulting in an increment of export. With an increase in annual sales, exporters are earning 10–15% profit of sales which is surging each year. The percentage of annual export decreased recently in the fiscal year 2020/21 due to COVID-19 as demand was low so production was made lower. The study area was dominated by educated, middle-aged respondents who mostly were males. Brahmin and Chhetri were major ethnic groups among producers most of whom are involved in cooperatives. Most of the producers were earning up to NPR 5 lakhs (USD 3817) annually only from Chhurpi. Price variation among wholesalers and retailers was prevalent in the production area. Most producers have reared cattle and their major problem includes feed shortage, disease in animal and breed improvement. Production areas should be made Foot and Mouth Disease free zone by the government through specific laws to further increase export to new countries.

Background: The present research entitled Effect of Storage Temperature on Microbiological Quality of Optimized Almond Supplemented Paneer Kheer was conducted to detect the relationship between storage temperature and storage period. Methods: The research took place in the laboratory of Department of Animal Husbandry and Dairying, Banaras Hindu University, Varanasi from October 2019 to December 2019. Three different aspects of Microbiological Parameters were studied viz. Standard Plate Count (SPC), Coliform Count (CFC) and Yeast and Mold Count (YMC) from the sample taken under study as control and optimized. All the samples were studied at distinguish storage temperatures like. 5°C, 25°C and 37°C. The CRD was used to find out the appropriate data obtained from research work. Result: Microbiological parameters have been the major influencer in determination of shelf life of any product. Milk possesses the characteristics to be refrigerated soon otherwise it starts degrading in its quality which is true also for milk products. It has been found that maximum mean scores of SPC of control sample (5.54) and of optimized sample (5.42) were obtained on 3rd day of storage at 37°C. But for YMC maximum mean score of control (1.32) and of optimized (1.25) were obtained on 18th days of storage at 5°C whereas CFC remained nil at every count regardless of storage temperature and period. Thus, the result revealed that with the elevation in the storage temperature along with storage period the life of product deteriorates at a faster rate showing directly proportional relation.