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Chaudhary Sarwan Kumar Himachal Pradesh Agriculture University, Palampur

Himachal Pradesh Krishi Vishvavidyalaya (renamed as Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya in June, 2001) was established on 1st November, 1978.The College of Agriculture (established in May, 1966) formed the nucleus of the new farm University. It is ICAR accredited and ISO 9001:2015 certified institution. The Indian Council of Agricultural Research has ranked this University at eleventh place among all farm universities of the country. The University has been given the mandate for making provision for imparting education in agriculture and other allied branches of learning, furthering the advancement of learning and prosecution of research and undertaking extension of such sciences, especially to the rural people of Himachal Pradesh. Over the years, this University has contributed significantly in transforming the farm scenario of Himachal Pradesh. It has developed human resources, varieties and technologies and transferred these to farming community enabling the State to receive the “Krishikarman award” of Govt. of India four times in row for food grain production among small states of the country. Today, the State has earned its name for hill agricultural diversification and the farming community has imposed its faith in the University.

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Author: Palsra, Tanu × Start date: 2015 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    STUDIES ON ADULTERATION OF MILK AND ITS PUBLIC HEALTH IMPORTANCE IN HIMACHAL PRADESH
    (CSKHPKV, Palampur, 2018) Palsra, Tanu; Khurana, S. K.
    The present study was conducted to assess the milk quality with reference to adulteration and its importance on consumers’ health in different areas of Himachal Pradesh. Total 200 raw milk samples were collected directly from consumers. Milk analysis was done firstly to assess the physico-chemical quality attributes and further qualitative analyses of adulterants. The specific gravity of milk samples ranges from 1.010-1.032 with an average value 1.022±0.005. The fat percentage ranges from 1.0-9.2 with an average value 3.5±0.10, SNF ranges from 3.6-12.8 with an average value 7.01±0.10 and Total Solid ranges from 4.6-19.2 with an average value 10.54±0.17. Total 74% milk samples in case of specific gravity, 69.5% samples for fat percentage, 82.5% samples for SNF, and 73.5% milk samples for TS were less than the minimum prescribed standards of FSSAI for specific gravity, fat, SNF, and TS for cow milk in Himachal Pradesh. Further zone-wise determination of physico-chemical parameter of milk samples revealed that there was no significant difference (p>0.05) in specific gravity and %SNF content between Zone I and Zone II whereas, there was significant difference (p<0.05) of Zone III with Zone I and Zone II. No significant difference was observed between Zone I, Zone II, and Zone III in case of fat% and TS. All these samples were analysed for presence of adulterants by using a standard milk adulteration kit. Tests included were alizarin test, urea test, starch test, salt test, skim milk powder test, glucose test, formalin test, sugar test (sucrose), neutralizers test, detergent test, hydrogen peroxide test, maltose test, ammonium sulphate test, boric acid test, nitrate/ pond water test. Assessment of adulteration depicted that water was the most common adulterant (74%) found in the milk samples followed by salt (18%), alizarin (13.5%), skim milk powder (9.5%), detergent (3%), sucrose (1.5%), glucose (1%), formalin (1%), and neutralizers (1%). Other tests performed were negative in all milk samples. None of the individual sample was found positive for all the synthetic ingredients (urea, detergent or soap, sodium hydroxide, vegetable oil, and salt) required for production of synthetic milk. From survey study it could be concluded that majority of the respondents had low awareness towards disease transmission through milk, government regulations against milk adulteration and proper reporting system. Majority of respondents preferred the method of assessment of adulteration was through visual appearance, taste, touch and they perceived that adulterated milk had no harmful effect on their health