QUALITY OF MILK SOLD IN WARDHA CITY.

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dc.contributor.advisorGubbawar, Dr. S. G.
dc.contributor.authorSHINGNE, SANTOSH DIGAMBAR.
dc.date.accessioned2019-04-06T09:23:49Z
dc.date.available2019-04-06T09:23:49Z
dc.date.issued2018-06-30
dc.descriptionBased on above investigations, the overall quality of milk samples as indicated by physico-chemical evaluation i.e. specific gravity, fat, SNF and acidity content were satisfying prescribed legal standard collected from milk producers in Wardha city. The specific method of various sources for adulteration of milk by addition of little quantity of water for increase volume of milk.en_US
dc.description.abstractThe present investigation entitled “Quality of milk sold in Wardha city” was undertaken during the year 2017-18. For this study total of 80 samples were randomly collected from milk producers, milk vendors, hotel and restaurants and co-operative societies of Wardha city and tested for the determination of physico-chemical quality and extent of adulteration in milk at Post Graduate Laboratory, Section of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur. The results indicated that out of 80 samples the highest per cent of milk samples for specific gravity level below 1.028 were found in milk vendors (60.00%) and the lowest per cent of milk samples for specific gravity level below 1.028 were found in milk producers (15.00%). For the fat level group, highest per cent of milk samples in group of 3.5 to 4.5 were found in milk producers (60.00%) and the lowest per cent were found in hotel and restaurants (30.00%) and for the SNF level group, highest per cent of milk samples level group of between 8.5 to 9.0 were found in milk producers (70.00%) and the lowest per cent were found in milk vendors (45.00%). For the acidity level group, highest per cent between 0.14 to 0.15 found were found in hotel and restaurants (55.00%) and lowest in milk producers and co-operative societies (45.00%). As indicated by specific gravity, the highest per cent of milk samples adulterated with water were found in milk vendors (60.00) followed by hotel and restaurants (55.00%), co-operative societies (40.00%). The lowest per cent of milk samples adulterated with water were found in milk producers (15.00%). It was a good report for people of Wardha city that nobody added any adulterant in their milk samples, except that they are adulterating milk with water.en_US
dc.identifier.citationSHINGNE, SANTOSH DIGAMBAR. (2018). Quality of milk sold in Wardha city. Department of animal husbandry and dairy science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2018. Print. xi, 79p. (unpublished).en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810100681
dc.keywordsMilk, adulteration, specific gravity, acidity.en_US
dc.language.isoenen_US
dc.pagesxi, 79p.en_US
dc.publisherDr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.en_US
dc.research.problemThe experiment entitled “Quality of milk sold in Wardha city” was undertaken to know the extent of adulteration in milk to assess the physico-chemical composition of milk to know the sale price of milk.en_US
dc.subDairy Chemistryen_US
dc.subjectAgrotags: Cows, milk, milk production, skim milk.en_US
dc.themeThe present investigation entitled “Quality of milk sold in Wardha city” was undertaken during the year 2017-18. For this study total of 80 samples were randomly collected from milk producers, milk vendors, hotel and restaurants and co-operative societies of Wardha city and tested for the determination of physico-chemical quality and extent of adulteration in milk at Post Graduate Laboratory, Department of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur.en_US
dc.these.typeM.Scen_US
dc.titleQUALITY OF MILK SOLD IN WARDHA CITY.en_US
dc.typeThesisen_US
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Based on above investigations, the overall quality of milk samples as indicated by physico-chemical evaluation i.e. specific gravity, fat, SNF and acidity content were satisfying prescribed legal standard collected from milk producers in Wardha city. The specific method of various sources for adulteration of milk by addition of little quantity of water for increase volume of milk.
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