STUDY ON AGITATION PARAMETERS IN ISOLATION OF MILK FAT FROM BUFFALO MILK

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dc.contributor.advisorShah, U. S.
dc.contributor.authorCHRISTIE, IGNAS S.
dc.date.accessioned2018-07-06T11:27:55Z
dc.date.available2018-07-06T11:27:55Z
dc.date.issued1982
dc.description.abstractIn the present work, the process of churning buffalo milk by agitation was studied, fat percentage of buffalo milk was varied from a level of 5 per eent standardised milk to that of cream of about 40 percent. Agitation was produced by handshaking the milk in tins and by stirring it with a small variable speed stirrer. Dimensional analyais was employed to get a better understanding of the churning process and thereby to develop a relationship among the parameters involved in the process. The results of various experimental sets were plotted using the relationship obtained from dimensional analysis, The graph obtained revealed a straight line relationship on log-log scale, further, experiments were carried out to find optimum operating conditions for the process of churning, The parameters studied were : fat recovery, treatment time, temperature during treatment, operating turbulence level and energy consumption.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810057880
dc.keywordsSTUDY ON AGITATION PARAMETERS, ISOLATION OF MILK FAT, BUFFALO MILKen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemSTUDY ON AGITATION PARAMETERS IN ISOLATION OF MILK FAT FROM BUFFALO MILKen_US
dc.subDairy Technologyen_US
dc.subjectDAIRY ENGINEERING, DAIRYINGen_US
dc.subjectA STUDYen_US
dc.themeSTUDY ON AGITATION PARAMETERS IN ISOLATION OF MILK FAT FROM BUFFALO MILKen_US
dc.these.typeM.Scen_US
dc.titleSTUDY ON AGITATION PARAMETERS IN ISOLATION OF MILK FAT FROM BUFFALO MILKen_US
dc.typeThesisen_US
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