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Articles by S.M.R. Rahman
Total Records ( 3 ) for S.M.R. Rahman
  S.M.R. Rahman , M.H.Rashid , M.N. Islam , M.N.Hassan and S. Hasan
  Yogurt samples were prepared by adding 0,5, 10 and 15% jack fruit juice with milk. The quality of prepared yogurt was measured by some organoleptic, chemical and microbiological tests. Smell and taste; body and consistency; color and texture score of yogurt improved due to the addition of jack fruit juice. Addition of jack fruit juice increased the total solids content but decreased the protein, fat and ash content. Yeast cells were higher in jackfruit yogurt (JFY) than plain yogurt. From this study it was suggested that yogurt could be prepared successfully by adding different proportions of jack fruit juice with milk and among of them 5% jack fruit juice yogurt showed little better performance.
  M.Z. Islam , S.M.R. Rahman , M.M. Alam , M.Y. Ali and A.K.M.A. Mannan
  Rossomalai is a delicious and famous sweetmeat of Bangladesh. But till now the product lies at its infantile stage. Like many other Bangladeshi sweetmeats the technology of Rossomalai manufacture is also confined in the grip of a few sweetmeat traders who did not disclosed the technology to making the product to others. That is why, the product was not yet taken in to consideration by the dairy and food researchers. As a result no research information is available on the product. In this experiment Rossomalai was manufactured at Milk Vita dairy plant and compare the quality of Milk vita Rossomalai with that of product collected from the three famous sweetmeat shops. The quality of the product was matured by some physical, chemical and microbiological examination. Significant deference (P<0.01) was found in case of Rossomalai in terns of physical characteristics. It was observed from result that total solid, moisture, fat, protein, carbohydrate and ash content of Milkvita and market Rossomalai samples were 46.47 and 39.80-45.90; 53.52 and 54.09-60.19; 7.91 and 6.26-6.40; 8.29 and 5.55 - 7.03; 29.15 and 25.68-32.65 and 1.10 and 0.81-1.01 percent, respectively. Total variable bacteria differ significantly among the treatment but coliform bacteria were not significantly differing among the treatments. Physical, chemical and bacteriological examinations revealed that market Rossomalai was inferior to Milkvita Rossomalai.
  M.S. Rabbani , M.M. Alam , M.Y. Ali , S.M.R. Rahman and B.K. Saha
  The aim of the study is to be participation of rural people in dairy enterprise in relation to their socio-economic characteristics in the selected areas of Bangladesh. The study was carried out at the five village of Bogra District of Bangladesh. From each village 20 farm families were selected with the purpose of the study and data were collected from them by direct interview. A total of 62% respondents were engaged in agriculture sector who have one or more dairy cattle. About 49% rural people were illiterate while 51% of them were literate. The result indicated that 65% men, 19% son, 10% women, 1% daughter and 4% servant were actively involved in the feeding practices. The farmer participation in feeding practices such as chopped straw, UMB and UTS, concentrate mixture and green grass to their cows were 90, 2, 40 and 90% respectively. In the study areas 78% rural people milked their cows once daily and about 31% farmers were inseminated their cows with artificial insemination. The Participation of in health care activities such as use of disinfectant to their dairy houses and utensils, use of vaccines, treated their diseased cow with veterinary Surgeon were 22, 22 and 29% respectively. It is evident that average total number of cattle per household was 6 and large farmers raised the highest number of crossbreed cattle (4.71 number/household). Small farmers were the highest of indigenous cattle raisers. Many problems were the barrier to milk production and establishing dairy enterprises in the study area. The result suggested that improved feeding technology, proper hygienic and sanitation program, proper treatment, sound breeding policy should be taken and more participation in management practices are necessary for increasing the milk production as well as establishing dairy enterprises.
 
 
 
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