Results and Discussion 4.1. Chemical Analysis of Milk

4.
RESULTS AND DISCUSSION
4.1. CHEMICAL ANALYSIS OF MILK
Milk was analysed for chemical composition and data presented in table below.
TABLE 4.1.1: Chemical composition of milk
Constituents Percentage
Fat
Protein
Carbohydrate
Ash/Minerals
Acidity
Total Solids
Source:
The data collected on the different aspects were tabulated and analyzed statistically using the
method of analysis of variance and critical difference technique. The significant and non-
significant differences observed have been analyzed critically within and between the
treatment combinations.
The analyzed data is presented in this chapter under the following headings:
1. Chemical characteristics
2. Microbial characteristics
3. Organoleptic characteristics
4. Statistical characteristics
5. Estimation of cost of production
Table 4.2: Average data for different parameters of control and experiments (in
percent)
Scores/ Values Based On Mean Value Of Different Parameters Of CD Values

Treatments
1. Chemical analysis in percent
Treatments
Parameters T0 T1 T2 T3
Fat 3.442 3.304 3.116 2.988 0.07
Protein 3.296 3.104 2.932 2.798 0.10
Moisture 86.732 86.894 87.09 87.214 0.08
Carbohydrate 4.72 4.936 5.156 5.336 0.05
Ash 0.68 0.818 0.988 1.142 0.10
Total solids 12.148 12.228 12.362 12.56 0.04
Acidity 0.614 0.706 0.81 0.838 0.07
2. Microbiological scores cfu/gm
Treatments
Yeast&mould(cfu/gm) 5 5.4 6 6.6 1.61
Coliform Nil Nil Nil Nil Nil
Standard plate count
3. Organoleptic scores
Treatments
Color & appearance 8.3 8.4 8.7 8.1 0.28
Flavor and taste 8.3 8 8.6 8.1 0.39
Body and texture 8.6 8.3 8.1 7.8 0.22
Overall acceptability 8.2 8.4 8.6 8 0.31
4. Cost analysis
Treatments
parameters T0 T1 T2 T3
Cost in Rs./100g
4.3. CHEMICAL ANALYSIS OF BASUNDI SAMPLES
4.3.1. Moisture content of Basundi
The average values of Moisture content of laboratory made basundi are presented in table
below.
Table 4.3.1.1: The average Moisture content of Basundi samples
Treatments
Replication
T0 T1 T2 T3
R1 50.21 50.79 51.73 52.7
R2 50.22 50.77 51.76 50.72
R3 50.24 50.78 51.74 52.73
R4 50.23 50.76 51.75 52.71
R5 50.2 50.75 51.77 52.71
Mean 50.22 50.77 51.75 52.314
Minimum 50.2 50.75 51.73 50.72
Range Maximum 50.24 50.79 51.77 52.73
F-Test 2.178
C.D. at 5% level 0.62
From the above data on moisture percentage in samples of different treatments and control,
the highest mean moisture percentage was recorded in the sample of T3 (52.314) followed by
T2 (51.75), T1 (50.77), T0 (50.22).
Table 4.3.1.2: Critical difference for moisture percentage of control and

experimental sample
Treatment Average T0 T1 T2 T3
50.22 50.77 51.75 52.314
T0 50.22 -0.55 -1.53 -2.094
T1 50.77 -0.98 -1.544
T2 51.75 -0.564
T3 52.314
C.D. 0.62
The following observations are made:
 The difference between the mean values of T0-T1 (0.55) was less than the C.D. value,
0.62 Therefore, the difference was non-significant.
 The difference between the mean values of T0-T2 (1.53) was greater than the C.D.
value, 0..62 Therefore, the difference was significant.
value, 0.62 Therefore, the difference was significant.
 It is therefore concluded that, the difference between control and treatment was found
to be significant in treatments T0- T2, T0- T3, T1- T2, T1- T3, T2- T3.
52.50
52.00
51.50
51.00
50.50
50.00
49.50
49.00
T0 T1 T2 T3
Fig 4.3.1.1: Average percentage of moisture in the samples of control and experimental
samples.
 T0 - T0 - Control prepared from milk (100:00).
 T1 - Experimental sample prepared from Milk, Aloe vera gel and dried Betel leaf
powder (97:2:1).
powder (95:4:1).
powder (93:6:1).
4.3.2. Fat content of Basundi
The average values of fat content of laboratory made basundi are presented in table below.
Table: 4.3.2.1. The average fat content of Basundi samples
Treatments
Replication
T0 T1 T2 T3
R1 14.74 14.33 14.04 13.74
R2 14.73 14.32 14.06 13.75
R3 14.75 14.35 14.03 13.77
R4 14.71 14.34 14.05 13.73
R5 14.72 14.36 14.07 13.76
Mean 14.73 14.34 14.05 13.75
Minimum 14.71 14.32 14.03 13.73

Range
Maximum 14.75 14.36 14.07 13.77
F-Test 2.178
C.D. at 5% level 0.02
T1 (14.34), T2 (14.05), T3 (13.75).
Table: 4.3.2.2. Critical difference for moisture percentage of control and

experimental sample
14.73 14.34 14.05 13.75
T0 14.73 0.39 0.68 0.98
T1 14.34 0.29 0.59
T2 14.05 0.3
T3 13.75
C.D. = 0.02
value, 0.18 Therefore, the difference was non-significant.
to be significant in treatments T0- T1, T0- T2, T0- T3, T1- T2, T1- T3, T2- T3.
14.80
14.60
14.40
14.20
14.00
13.80
13.60
13.40
13.20
T0 T1 T2 T3
Series1
samples.
powder (97:2:1).
powder (95:4:1).
powder (93:6:1).
Protein content of Basundi
The average values of protein content in basundi samples are presented in table below.
Table ?? The average protein content of basundi samples
Treatments
Replication
T0 T1 T2 T3
R1 8.32 8.33 8.2 7.99
R2 8.31 8.37 8.17 8.01
R3 8.33 8.35 8.19 8
R4 8.3 8.36 8.18 8.03
R5 8.29 8.34 8.16 8.02
Mean 8.31 8.35 8.18 8.01
Minimum 8.29 8.33 8.16 7.99
Range
Maximum 8.33 8.37 8.2 8.03
T2 (51.75), T1 (50.77), T0 (50.22).

experimental sample
8.31 8.35 8.18 8.01
T0 8.31 -0.04 0.13 0.3
T1 8.35 0.17 0.34
T2 8.18 0.17
T3 8.01
C.D. = 0.02
8.40
8.30
8.20
8.10
8.00
7.90
7.80
T0 T1 T2 T3
Series1
samples.

powder (97:2:1).
powder (95:4:1).
Lactose content of Basundi sample
The average values of lactose content in Basundi samples are as follow-
Table ?? The average lactose content of basundi samples
Treatments
Replication
T0 T1 T2 T3
R1 24.9 24.44 23.98 23.48
R2 25 24.45 23.94 23.46
R3 24.7 24.47 23.96 23.49
R4 25.1 24.46 23.95 23.47
R5 24.8 24.43 23.97 23.45
Mean 24.9 24.45 23.96 23.47
Minimum 24.7 24.43 23.94 23.45
Range
Maximum 25.1 24.47 23.98 23.49
T2 (51.75), T1 (50.77), T0 (50.22).

experimental sample
24.9 24.45 23.96 23.47
T0 24.9 0.45 0.94 1.43
T1 24.45 0.49 0.98
T2 23.96 0.49
T3 23.47
C.D. = 0.11
25.00
24.50
24.00
23.50
23.00
22.50
T0 T1 T2 T3
Series1
samples.

powder (97:2:1).
powder (95:4:1).
Ash content of Basundi samples
The average ash content of Basundi samples are as follows :
Table ?? The average ash content of basundi samples

Treatments
Replication
T0 T1 T2 T3
R1 1.86 2.03 2.015 1.99
R2 1.87 2.05 2.017 1.97
R3 1.85 2.06 2.016 1.96
R4 1.84 2.04 2.018 1.95
R5 1.88 2.07 2.014 1.98
Mean 1.86 2.05 2.016 1.97
Minimum 1.84 2.03 2.014 1.95
Range
Maximu
m 1.88 2.07 2.018 1.99
T2 (51.75), T1 (50.77), T0 (50.22).

experimental sample
1.86 2.05 2.016 1.97
T0 1.86 -0.19 -0.156 -0.11
T1 2.05 0.034 0.08
T2 2.016 0.046
T3 1.97
C.D. = 0.02
2.05
2.00
1.95
1.90
1.85
1.80
1.75
T0 T1 T2 T3
Series1
samples.

powder (97:2:1).
powder (95:4:1).
Acidity content of Basundi samples
The average fiber content of Basundi samples are as follows:
Table ?? The average Acidity content of basundi samples
Treatments
Replication
T0 T1 T2 T3
R1 0.4 0.37 0.34 0.36
R2 0.36 0.34 0.36 0.34
R3 0.39 0.36 0.34 0.35
R4 0.38 0.35 0.38 0.32
R5 0.37 0.38 0.33 0.33
Mean 0.38 0.36 0.35 0.34
Minimum 0.36 0.34 0.33 0.32
Range
Maximu
m 0.4 0.38 0.38 0.36
T2 (51.75), T1 (50.77), T0 (50.22).

experimental sample
0.38 0.36 0.35 0.34
T0 0.38 0.02 0.03 0.04
T1 0.36 0.01 0.02
T2 0.35 0.01
T3 0.34
C.D. = 0.02

0.39
0.38
0.37
0.36
0.35
0.34
0.33
0.32
T0 T1 T2 T3
Series1
samples.

powder (97:2:1).
powder (95:4:1).
Total solid content of Basundi samples
The average TS content of Basundi samples are as follows:
Table ?? The average Total solid content of basundi samples
Treatments
Replication
T0 T1 T2 T3
R1 50.8 49.18 48.24 47.25
R2 49.77 49.22 48.23 47.27
R3 49.79 49.2 48.25 47.24
R4 49.78 49.19 48.22 47.23
R5 49.76 49.21 48.21 47.26
Mean 49.98 49.2 48.23 47.25
Minimum 49.76 49.18 48.21 47.23
Range
Maximu
m 50.8 49.22 48.25 47.27
T2 (51.75), T1 (50.77), T0 (50.22).

experimental sample
49.98 49.2 48.23 47.25
T0 49.98 0.78 1.75 2.73
T1 49.2 0.97 1.95
T2 48.23 0.98
T3 47.25
C.D. = 0.32
50.00
49.50
49.00
48.50
48.00
47.50
47.00
46.50
46.00
45.50
T0 T1 T2 T3
Series1
samples.

powder (97:2:1).
powder (95:4:1).

Results and Discussion 4.1. Chemical Analysis of Milk

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Results and Discussion 4.1. Chemical Analysis of Milk

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4.

RESULTS AND DISCUSSION

4.1. CHEMICAL ANALYSIS OF MILK

TABLE 4.1.1: Chemical composition of milk

Scores/ Values Based On Mean Value Of Different Parameters Of CD Values

4.3.1. Moisture content of Basundi

Table 4.3.1.1: The average Moisture content of Basundi samples

Table 4.3.1.2: Critical difference for moisture percentage of control and

Table: 4.3.2.1. The average fat content of Basundi samples

Mean 14.73 14.34 14.05 13.75

Minimum 14.71 14.32 14.03 13.73

Table: 4.3.2.2. Critical difference for moisture percentage of control and

Protein content of Basundi

Table ?? The average protein content of basundi samples

Table 4.3.1.2: Critical difference for moisture percentage of control and

The following observations are made:

 T0 - T0 - Control prepared from milk (100:00).

Lactose content of Basundi sample

The average values of lactose content in Basundi samples are as follow-

Table ?? The average lactose content of basundi samples

Table 4.3.1.2: Critical difference for moisture percentage of control and

The following observations are made:

 T0 - T0 - Control prepared from milk (100:00).

Ash content of Basundi samples

The average ash content of Basundi samples are as follows :

Table ?? The average ash content of basundi samples

Table 4.3.1.2: Critical difference for moisture percentage of control and

The following observations are made:

 T0 - T0 - Control prepared from milk (100:00).

The average fiber content of Basundi samples are as follows:

Table ?? The average Acidity content of basundi samples

Table 4.3.1.2: Critical difference for moisture percentage of control and

The following observations are made:

 T0 - T0 - Control prepared from milk (100:00).

Total solid content of Basundi samples

The average TS content of Basundi samples are as follows:

Table ?? The average Total solid content of basundi samples

Table 4.3.1.2: Critical difference for moisture percentage of control and

The following observations are made:

 T0 - T0 - Control prepared from milk (100:00).

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