Browsing by Author "SINGH, RAJVIR"
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ThesisItem Open Access OBSERVATION ON BIOLOGY OF COMMON ANOPLOCEPHALID CESTODES OF SHEEP AND GOAT: STUDIES ON THE PARASITES OF SUNCES MURINUS MURINUS (LINNAEUS)(DUVASU, 1977-05) SINGH, RAJVIR; AHLUWALIA, SSThis study was undertaken to determine the prevalence of anoplocephalid cestodes in sheep and goats in Senegal. Intestines of 462 sheep and 48 goats were examined; 47.4% of sheep and 6.2% of goats were infected. The species identified and their prevalence were, among sheep, Avitellina centripunctata 38.7%, Moniezia expansa 15.4%, Stilesia globipunctata 16.7%, and Thysaniezia ovilla 0.4%. Among goats, they were M. expansa 6.2% and T. ovilla 2.1%. The prevalence of all species was not statistically different between dry and rainy seasons. The infections were single or multiple. Indeed, 56.2% of sheep were infected by a single species, 37.4% by two species, and 6.4% by three species. For goats, 66.7% were infected by M. expansa and 33.3% by both M. expansa and T. ovilla. Scanning electron microscopic (SEM) observations of tapeworms show the general diagnosis characters of these speciesThesisItem Open Access Process optimization of Herbal sweet curd by incorporating Brahmi (Bacopa monnieri) and Ashwagandha (Withania somnifera) powder(WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES PRAYAGRAJ, ALLAHABAD., 2019) SINGH, RAJVIR; David, Prof. ( Dr.) JohnThe present investigation is an attempt to formulate medicinal plant extract in different ratio with the added health benefit and medicinal property. The product has high market demand though in confined area, still dairy plants have not been able to initiate the production of medicated sweet curd on industrial scale. A study was conducted to develop herbal sweet curd is a traditional Indian fermented fresh milk product prepared from partially concentrated sweetened milk easily digested, and is a rich source of carbohydrates, protein, fat, vitamins, calcium, and phosphorus, as milk protein, fat, and lactose components undergo partial hydrolysis during fermentation, In this research addition of Ashwagandha and Bramhi extract in different ratio also influence its medicinal property, which is useful for patient as a anti-aging, anti oxidant and anti cancer etc. Mishti Doi is traditionally prepared from cow milk or buffalo milk or a combination thereof Cane sugar is mixed in the whole milk and the filtered mix is allowed to simmer at 60-700C in iron Karahi. The prolonged heat treatment causes concentration of milk (volume reduced to 60-70 per cent of the original volume) and development of characteristic cooked flavour and brown colour. The concentrated mix is cooled and transferred in earthen pots and inoculated with the previous day's product. It is incubated at room temperature for 15-16 hours. Organoleptic evaluation show that herbal sweet curd of B3A3 Ashwagandha powder and Brahmi powder prepared from whole milk having 6% fat and 9% SNF with addition of 6% sugar and 2.5% culture found to be more acceptable samples with good colour flavor, aroma, taste, mouth feel and overall acceptability. The chemical properties of different treatments of product varied to great extent microbiological were found to be satisfactory, whereas the prepare herbal sweet curd was acceptable on the basis of microbioal load.