Quality of milk products viz. Channa, Rabbari, and Khoa are made from milk produced by lactating crossbred cows kept on buffers added diets
Channa, Rabbari, and Khoa from lactating crossbred cows milk
Keywords:
Channa, Cow, Khoa, Magnesium Oxide, Rabbari, Sodium bicarbonateAbstract
Channa, rabbari, and khoa were manufactured using standard techniques from milk produced by crossbred cows kept either under control or buffer feed technology (BFT) and studied for their quality and recovery of product and its constituents. Six crossbred lactating cows were divided into two groups based on milk yield and fat content in milk. In T1 the animals were not given buffers whereas in T2 they were offered buffers in a combination of sodium bicarbonate and magnesium oxide @ 0.02 and 0.01% of LW, respectively. After 30 days of the experiment, the animals under T1 and T2 were switched over to T2 and T1, respectively. They were nourished to meet their daily nutrient requirement. Milk collection to prepare products was adopted after 25@ of 3 per animal per product. Products were chemically analyzed and the data recorded were subjected to statistical analysis viz. RBD for mean values and Student’s T test for differences in means. SNF content in rabbari decreased and TS content in khoa increased in buffers-fed groups. Recovery of product and their constituents in both groups were similar. BFT may thus be recommended due to increased milk quality without damaging the quality and recovery of its products.
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