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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola

Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola was established on 20th October, 1969 with its head-quarter at Akola. This Agricultural University was named after the illustrious son of Vidarbha Dr. Panjabrao (alias Bhausaheb) Deshmukh, who was the Minister for Agriculture,Govt. of India. The jurisdiction of this university is spread over the eleven districts of Vidarbha. According to the University Act 1983 (of the Government of Maharashtra), the University is entrusted with the responsibility of agricultural education, research and extension education alongwith breeder and foundation seed programme. The University has its main campus at Akola. The instructional programmes at main campus are spread over in 5 Colleges namely, College of Agriculture, College of Agricultural Engineering & Technology, College of Forestry, College of Horticulture and Post Graduate Institute. At this campus 4 degree programmes namely B.Sc.(Agri.) B.Sc. (Hort.), B.Sc. (Forestry) and B.Tech. (Ag. Engg.) , two Master’s Degree Programmes viz. M.Sc.(Agri.) and M.Tech. (Agri.Engg.) and Doctoral Degree Programmes in the faculties of Agriculture and Agril. Engineering are offered. The University has its sub-campus at Nagpur with constituent College, College of Agriculture which offers B.Sc.(Agri.) and M.Sc.(Agri.) degree programmes. The Nagpur Campus is accomplished with a garden, surrounded by its natural beauty and a well established Zoo which attract the general public and visitors to the city. A separate botanic Garden is being maintained on 22 hectares with a green house for the benefit of research workers. In addition there are 2 affiliated grant-in-aid colleges and 14 private non-grant-in-aid colleges under the umbrella of this University A Central Research Station is situated at the main Campus which caters to the need of research projects undertaken by Crop Scientists of the principle crops of the region are Cotton, Sorghum, Oilseeds and Pulses.

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Subject: Dairy Technology × Author: EKUDE, SHRIKANT SHRIRANG × Start date: 2017 × Type: Thesis ×
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    ThesisItemOpen Access
    KEEPING QUALITY OF BURFI PREPARED FROM COW MILK BLENDED WITH WOOD APPLE (Limonia acidissima) PULP.
    (PUNJABR.AO KHISHI VIDYAPEETH, AKOLA, (M. S.), 2018-06-18) EKUDE, SHRIKANT SHRIRANG; Kahate, Dr. P. A.
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    ThesisItemOpen Access
    KEEPING QUALITY OF BURFI PREPARED FROM COW MILK BLENDED WITH WOOD APPLE (Limonia acidissima) PULP.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-06-18) EKUDE, SHRIKANT SHRIRANG; Kahate, Dr. P. A.
    The present investigation entitled ‘‘Keeping quality of burfi prepared from cow milk blended with wood apple (Limonia acidissima) pulp” was undertaken in the Department of Animal Husbandry and Dairy Science, and Department of Plant Pathology, Dr. PDKV, Akola (M.S). The objectives of the present investigations were to study the chemical, microbiological and sensory changes during storage on room temperature and refrigerated temperature. Burfi prepared from cow milk khoa blended with 20% wood apple pulp was used to study the keeping quality of burfi. The data obtained was statistically analyzed by FRBD. The results, revealed that fat, protein, lactose, sugar, ash, solids not fat, titratable acidity and total solids content of burfi was increased from 3rd day to 15th day in both room and refrigerated condition. While, moisture content reported decrease in trend in both room and refrigerated temperature. The rate of changes was found more in room temperature conditions. Regarding microbiological changes specially yeast and moulds count as well as SPC was measured and the results reflect that both are slightly increased after 3rd day to 15 days in both condition. On the basis of burfi microbiological studies and their respects standards during storage of burfi was acceptable upto 12 days and 15 days onwards at room temperature and refrigerated temperature, respectively. Sensory evaluation studies was conducted by a panel of judges and it was found that flavour, body and texture, colour and appearance and overall acceptability scores were decreased from 3rd days onwards. But burfi was acceptable up to 9 days and 12 days at room temperature and refrigerated temperature, respectively. It was concluded that wood apple burfi can be stored and utilized upto 12 days at room temperature and 15 days and onwards under refrigeration condition on the basis of microbial count.