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Articles by V.K. Rao
Total Records ( 2 ) for V.K. Rao
  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.
  K. Sudheer , C. Das , P.K. Mandal , U.K. Pal and V.K. Rao
  This study was planned to study the quality of low fat restructured chicken block incorporated with gizzards during frozen storage. The partially thawed meat was minced through 8 mm plate and mixed with curing ingredients and water, then filled in stainless steel mould and kept overnight in refrigerator for curing. Next day the filled moulds were cooked in water at 90°C for 45 min then cooled and stored overnight in refrigerator. The next day chicken blocks were obtained from the moulds and sliced (3 mm). This standardized recipe was used as control and over that 40% gizzard and 3% fat was found to be best suited and these two products were studied under frozen (-18°C) storage for 60 days. pH of the product reduced significantly (p<0.05) in the test product on day 40 and 60 and it was higher in the test product in comparison to the control up to 40 day. TBARS and tyrosine values increased significantly (p<0.05) in both test and control product throughout the storage period studied. Standard Plate Count (SPC) and Psychrophillic count (PPC) in test and control product increased significantly (p<0.05), however, coliform and yeast and mould counts were not detected in both the products. In general sensory scores were significantly (p<0.05) higher in the test product than the control. Sensory scores reduced significantly (p<0.05) during the storage period in both the products but remained well above the acceptable range. Based on physicochemical, microbiological and sensory quality it is concluded that the low fat restructured chicken block incorporated with 40% gizzard and 3% fat replacing lean meat could be stored safely at frozen temperature (-18±1°C) for 60 days without any deterioration in quality.
 
 
 
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