The present study was carried out to assess the textural quality profile of goat milk fortified Paneer. Paneer was prepared using buffalo milk with different proportions of goat milk (viz., 25, 50 and 75%) and prepared Paneer was subjected to the textural analysis on TA-XT texture analyzer. On the basis on resulting graph, various textural characteristics like hardness, cohesiveness, adhesiveness, springiness and chewiness were determined. The overall textural profile of Paneer showed that sample T 1 was superior in terms of overall textural profile compared to that of T 0 (control), T 2 and T 3 treatments. The incorporation of goat milk in the buffalo milk up to 25 per cent forms a good textural structure of the Paneer.

ABSTRACT...... In present investigation Burfi was prepared from buffalo milk with constant level of sugar (30 % by weight of Khoa) and different levels of walnut powder (2, 4, 6 and 8 % by weight of Khoa). It was observed that the overall acceptability score for treatment T 1 , T 2 , T 3 , T 4 and T 5 were 8. 76, 8.45, 8.16, 7.80 and 7.50, respectively. The results revealed that as the level of walnut powder in Burfi increases the overall acceptability score decreases. On the basis of results it could be concluded that 2 per cent walnut powder could be successfully incorporated in Burfi which increases nutritional value without majorly affected the sensorial and textural quality profile of Burfi.

Improvement in production performance of indigenous cattle breeds becomes essential to make them economically viable. Due to increased environmental temperature cattle undergo heat stress. Milk production is adversely affected due to heat stress. In the present study records maintained at Cattle Cross Breeding Project, Vasantrao Naik Marathawada Krishi Vidyapeeth, Parbhani (Maharashtra) for the period of 1995-2010 were utilized to study monthly lactation milk yields and climatic factors. The climatic parameters considered were temperature, relative humidity, wind velocity, sunshine hours and dry and wet bulb temperature along with THI. The data on monthly lactation milk yields of cows calved during cold, hot, south-west monsoon and post monsoon seasons were considered. Correlation and multiple regression analysis were used to investigate various sources of variation in monthly lactation milk yields. Monthly lactation milk yield data were analyzed to ascertain the effect of climatic attributes and to know their association with monthly lactation milk yields. The higher milk production during post monsoon was attributed to cows calved during that season whose milk production was favoured by post monsoon climate. Seasonal climate may be the responsible factor to influence the milk production levels. The average monthly milk production (359.18+25.85 liter) was more during post monsoon season followed by cold (326.81+20.48 liter), south-west monsoon seasons (326.60 +20.45 liter) and hot (245.78+19.13 liter), respectively.

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 0 C 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 0 C 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 0 C 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 0 C 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.

<italic>Kheer</italic> is sweetened dish of rice cooked in milk first finds mention as ‘<italic>Payas</italic>’. Sweet potato <italic>kheer</italic> was prepared from different levels of sweet potato paste <italic>viz</italic>. 2.5, 5.0 and 7.5 per cent on the basis of buffalo milk. Control <italic>kheer</italic> was prepared using 2.5 per cent rice in buffalo milk. The parameters considered for the present study were pH, viscosity, moisture, fat, protein, total solids and ash. The result showed that control <italic>kheer</italic> was significantly superior over <italic>kheer</italic> prepared from 2.5% sweet potato. PH was decreasing as the level of sweet potato paste increases. On the contrary as the level of sweet potato increased the viscosity also increased significantly. The moisture content of sweet potato <italic>kheer</italic> decreased as the level of sweet potato increased. As fat was concerned as the level of sweet potato increaseed the fat decreased with non significant effect. Similarly slight protein was also increased. However carbohydrate, total solids and ash content of <italic>kheer</italic> increased as the level of sweet potato increased with non-significant effect. The total solid, carbohydrate and ash content of sweet potato <italic>kheer</italic> increases whereas moisture and fat decreased as the level sweet potato increased. This might be due to higher carbohydrate and lower moisture content in sweet potato as compared to milk.

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:The present investigation was carried out to assess the suitability of goal milk incorporation in preparation of Paneer on the basis of sensorial properties and to observe the effect of goat milk addition of nutritional and microbial quality of Paneer. Different proportions of goat milk (viz., 25, 50 and 75%) were used as replacement of buffalo milk and effect of different proportions on sensorial quality characteristics, chemical composition and microbial profile was evaluated. The Results showed that increasing proportion of goat milk incorporation reduced sensorial, nutritional and microbial quality of Paneer. However, results of overall acceptability showed that sample containing 25 per cent goat milk observed to be under very much liked sample among the other treatments without significantly affecting the sensory quality profile of Paneer.

Background: Among the traditional dairy products, burfi is the most popular khoa based confection in Indian subcontinent. Burfi has special importance in different functions like birthday, anniversary, wedding, etc. Consumers in India are becoming more health conscious and demand for healthier food because of rise in disposable income, educational level and awareness of nutrition. In wedding ceremony, now a days, besan burfi is famous instead of laddoos because of nutrition in pulses. Therefore, black gram can be also used in burfi due to it is rich in protein and having best results against many diseases in humans. Methods: Burfi was prepared from milk with constant level of sugar (30 per cent by weight of khoa) and different levels of black gram flour (2.5, 5, 7.5 and 10 per cent by weight of khoa). Properly blending khoa and sugar with black gram flour on low flame and then cut into pieces after setting. Result: The overall acceptability score for treatment T1, T2, T3, T4 and T5 were 8.27, 8.38, 8.51, 8.03 and 7.64 respectively. Burfi sample was evaluated for storage study conducted at room (30±2oC) temperature and refrigerated (7±2oC) temperature conditions. The cost of production of burfi with black gram powder was Rs. 255.38, Rs. 252.45, Rs. 249.62, Rs. 246.90 and Rs. 244.28 per kg for treatment T1, T2, T3, T4 and T5 respectively.