Browsing by Author "Rajendra Panta"

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Effect of Storage Temperature on Microbiological Quality of Optimized Almond Supplemented Paneer Kheer
(Agricultural Research Communication Centre, 2024) Pankaj Kumar Gupta; Rajendra Kumar Pandey; Rajendra Panta; Aman Rathaur; Lokesh Kumar Tinde
Background: The present research entitled Effect of Storage Temperature on Microbiological Quality of Optimized Almond Supplemented Paneer Kheer was conducted to detect the relationship between storage temperature and storage period. Methods: The research took place in the laboratory of Department of Animal Husbandry and Dairying, Banaras Hindu University, Varanasi from October 2019 to December 2019. Three different aspects of Microbiological Parameters were studied viz. Standard Plate Count (SPC), Coliform Count (CFC) and Yeast and Mold Count (YMC) from the sample taken under study as control and optimized. All the samples were studied at distinguish storage temperatures like. 5ºC, 25ºC and 37ºC. The CRD was used to find out the appropriate data obtained from research work. Result: Microbiological parameters have been the major influencer in determination of shelf life of any product. Milk possesses the characteristics to be refrigerated soon otherwise it starts degrading in its quality which is true also for milk products. It has been found that maximum mean scores of SPC of control sample (5.54) and of optimized sample (5.42) were obtained on 3rd day of storage at 37ºC. But for YMC maximum mean score of control (1.32) and of optimized (1.25) were obtained on 18th days of storage at 5ºC whereas CFC remained nil at every count regardless of storage temperature and period. Thus, the result revealed that with the elevation in the storage temperature along with storage period the life of product deteriorates at a faster rate showing directly proportional relation. © 2024 Agricultural Research Communication Centre. All rights reserved.
Exploring trade prospects of Chhurpi and the present status of Chhurpi producers and exporters of Nepal
(BioMed Central Ltd, 2023) Rajendra Panta; Vinod Kumar Paswan; Prajasattak Kanetkar; Durga Shankar Bunkar; Hency Rose; Shiva Bakshi
Chhurpi is the hardest cheese known in the world that is typically made in the mountain region of Nepal by coagulating milk with the help of coagulating agents and thereby partly draining the whey from the milk of Yaks, Chauris, Cows, and Buffaloes. Especially hard Chhurpi of Nepal is gaining popularity abroad as a dog food. However, the crosscutting issues of Chhurpi production and trade have remained largely unexplored. Therefore, to increase our understanding and add some information on the Chhurpi enterprise in Nepal, the present study was undertaken to investigate the current status of producers and exporters of Chhurpi and the crosscutting issues of the Chhurpi trade. The study was conducted during the month of July/August (2021) by preparing a different set of questionnaires for exporters and producers, for which five municipalities of Ilam were purposively selected for producers, while Kathmandu was selected for exporters as a study area. The study was performed during COVID-19 pandemic, so a survey was done via telephonic and electronic means at the Institute of Agricultural Sciences, Banaras Hindu University. After analysis of obtained data, results revealed that exporting companies are making annual average growth of 10–11% from the last five fiscal years resulting in an increment of export. With an increase in annual sales, exporters are earning 10–15% profit of sales which is surging each year. The percentage of annual export decreased recently in the fiscal year 2020/21 due to COVID-19 as demand was low so production was made lower. The study area was dominated by educated, middle-aged respondents who mostly were males. Brahmin and Chhetri were major ethnic groups among producers most of whom are involved in cooperatives. Most of the producers were earning up to NPR 5 lakhs (USD 3817) annually only from Chhurpi. Price variation among wholesalers and retailers was prevalent in the production area. Most producers have reared cattle and their major problem includes feed shortage, disease in animal and breed improvement. Production areas should be made Foot and Mouth Disease free zone by the government through specific laws to further increase export to new countries. © 2022, The Author(s).
Process optimization through value addition for the manufacture of almond supplemented paneer kheer
(Plant Archives, 2020) Pankaj Kumar Gupta; Rajendra Kumar Pandey; Rajendra Panta
Research was conducted to optimize the process of manufacturing almond supplemented Paneer kheer by evaluating it’s Textural (Chewiness, Gumminess and Springiness), Physico-Chemical (Titratable Acidity and pH) and Sensory attributes (Colour and Appearance, Sweetness, Flavor, Consistency and Overall Acceptability). The research was performed in the laboratory of Dairy Science and Food Technology Department in Banaras Hindu University under CRD. The result revealed that maximum mean score of flavour (8.80), sweetness (8.75), colour and appearance (8.55), chewiness (326.158), gumminess (332.566), springiness (0.978), pH (6.31) was obtained when almond supplemented Paneer kheer was prepared with 6% almond while with same percent of almond the minimum mean score of TA was obtained. Mean score of overall acceptability at control condition was found to be lower (8.22) as compared to 8.63 under optimized condition. © 2020 Plant Archives. All rights reserved.
Research Trends in Non-Bovine Milk: Key Areas, Advancement, and Challenges
(Springer Science+Business Media, 2025) Prajasattak Kanetkar; Shiva Bakshi; Gyanendra Singh; V. K. Paswan; Rajendra Panta; Mahendra Ola
Bovine milk makes up a larger proportion of the human diet than non-bovine milk. Non-bovine animals have an important part in the rural socioeconomic framework. Non-bovine milk’s gross composition is virtually identical to bovine milk, with an exception of donkey milk, which contains lower fat and protein whereas higher lactose content. Their milk provides various health advantages since it contains vital fatty acids, certain important amino acids, micronutrients, low protein allergy, and a variety of bioactive substances. Multiple medical and therapeutic capabilities assist in marketing them as “functional foods” in order to attract customers. Non-bovine milk has the potential to benefit human health; yet, there is a gap in knowledge about microbiota, its importance for milk quality and safety, making future research difficult. So, this review focuses on the composition (major and minor), and their nutritive and functional properties. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.
Study on Physico-Chemical and Microbial Quality of Raw Milk Collected from Different Places of Assi Region in Varanasi City, Varanasi
(Agricultural Research Communication Centre, 2020) Pankaj Kumar Gupta; Dinesh Chandra Rai; Vinod Kumar Paswan; Rajendra Panta; Ashok Kumar Yadav
The present study was conducted to evaluate the physico-chemical characteristics including Adulteration and Microbiological quality of cow raw milk collected from four different places of ASSI region in Varanasi. Samples were analysed to know the chemical composition, the results showed that the statistically average percentage of Moisture (87.46), Fat (3.87), Protein (3.15), Lactose (4.42), Ash (.712), pH (6.43) and acidity (0.147). The keeping quality of milk was evaluated by Methylene Blue Reduction Test (MBRT). This phenomenon testified that milk sample 1 is fair quality and remained sample were found good and excellent. The microbiological conclusion confirmed the presence (less or more) of microbial load in all the raw milk samples. The highest level of microbial quality in standard plate count (SPC) was 19.1×106 cfu/ml. in sample 1 and in logarithm value is 7.28 cfu/ml at the same time, the highest coliform bacteria 2.3×102 in logarithm value is 2.36 was found in the sample 2. The adulterations in raw milk were checked by the standard procedure. In cow’s raw milk the different mixed adulterant were found in two samples contaminated with detergent and pulverized soap. Besides different hazardous chemical adulterant, raw milk from sample 1 was detected with presence of hydrogen peroxide and sample 2 was contaminated formalin whereas urea was present in sample 2 and 4. Milk adulteration is a global concern and social problem. Increased demand, growth in competition in dairy industry and financial gain makes some producers to adulterate the milk thereby decreasing milk quality. © Agricultural Research Communication Centre. All Rights Reserved.