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Articles by C.D. Das
Total Records ( 2 ) for C.D. Das
  U.K. Pal , P.K. Mandal , V.K. Rao and C.D. Das
  The aim of this study was to project the importance and significance of goat milk and milk products with special reference to India. Goats are important component of livestock industry and play a vital role in the socio-economic structure of rural poor. South Asian countries including India, Bangladesh and Pakistan are the major producers of goat milk, whereas, in Europe the most developed dairy goat industry is in France, Greece, Spain and Italy. Indian breeds such as Jamunapuri, Barbari, Beetal, Surti, Jakhrana produce fairly good amount of milk. Goats in Greece and Sardinia produce milk with higher level of total solids, fat and protein. Breeds like Alpine and Saanen produce milk with lower fat, protein and casein contents. Goat milk contains higher amount of Ca, Mg and P than cow and human milk but vitamin D, vitamin B12 and folate contents are less. Goat milk is recommended for infants, old and convalescent people. Three fatty acids viz., caproic, caprylic and capric have great medicinal values for patients suffering from a variety of ailments. In this review we have discussed the goat population and goat milk production, gross composition with nutritive value in terms of energy, minerals and vitamin contents goat milk, details fraction of protein and fat, characteristics of goat milk, medicinal value of goat milk, goat milk products and marketing potential of goat milk and milk products.
  H.T. Santosh Kumar , U.K. Pal , V. Kesava Rao , C.D. Das and P.K. Mandal
  The present study was planned to find the differences in quality of fresh chicken obtained from different sources with different processing practices viz., market/road side chicken shop (MSC), Retail outlets (RSC) and semi automatic processing plant (Scientifically Slaughtered Chicken) (SSC). The sources of meat had no significant effect (p<0.05) on pH and tyrosine value of fresh chicken meat. However, SSC samples had significantly (p<0.05) higher water holding capacity, extract release volume and lower thiobarbituric acid value compared to other samples. Similarly, SSC samples harboured significantly (p<0.05) lower total viable count, coliform count, psychrophilic count and yeast and mould counts. Sensory evaluation of cooked samples did not reveal any difference in organoleptic attributes viz., appearance, flavour, juiciness and texture but overall palatability scores of SSC meat was significantly (p<0.05) higher than meat from other two sources. It was concluded that SSC meat was of better quality than MSC and RSC meat.
 
 
 
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