MILK PRODUCTION

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568 MILK PRODUCTION Figure 1: Buffalo evaluated in different years and buffalo without defects Total buffalo evaluated in a year and Buffalo without defects Figure 2: Frequency of defects in the evaluated buffalo Proceedings 9 th World Buffalo Congress
SUMMARY MILK PRODUCTION Manufacturing of buffalo milk pudding with different Levels of egg Khan, M. A. S.; Sarker, N. H.; Hassan, M. N. and Masum A. K. M. Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh. Tel.: +880-91-61138; Fax: +880-91-61510; Email: maskhands@gmail.com Pudding is one of the most important milk products. In this experiment an attempt was made to determine the optimum level of egg in the manufacture of buffalo milk pudding. Pudding was prepared with different levels of egg (20, 30 and 40 per cent by weight) and a constant level of corn flour (4%). So, three types of pudding samples (A, B and C) were prepared. From the results of physical study, it was found that pudding containing 40% egg obtained the best score (97.50±3.77) followed by others. The differences within the overall score with different levels of egg had significant effect (p
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Page 51 and 52: MILK PRODUCTION Presence of Somatic
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Page 57 and 58: MILK PRODUCTION The analysis of var
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