Background: During present investigation burfi was prepared from different combinations of cow milk khoa and pumpkin pulp [viz., 100:00 (T1), 75:25 (T2), 70:30 (T3), 65:35 (T4) and 60:40 (T5)] and the samples were subjected to sensory evaluation, chemical analysis and cost was computed considering the ingredients and processing costs. The pumpkin pulp (as per treatments) and sugar (30% by weight of khoa) were mixed with khoa at different stage of khoa preparation. Then, the mixture was heated till burfi was obtained. Methods: For preparation of burfi fresh cow milk was obtained from Livestock Instructional Farm, Akola. The milk was standardized to 4.0 per cent fat and 9.0 per cent SNF for the preparation of burfi. The khoa blended with pumpkin (Cucurbita pepo) pulp at different ratios, the product without using pumpkin pulp served as control. The burfi was analyzed for chemical composition (viz., fat protein, total sugars, ash and total solids). The organoleptic attributes of burfi were analyzed in terms of its flavor, body and texture and color and appearance, wherein the total score was out of 100; the judging panel comprised on 5 members. Result: The total sensory scores of burfi obtained were 87.81, 90.46, 95.46, 92.99 and 84.30 for the treatment T1, T2, T3, T4 and T5 respectively. The burfi prepared from various combinations involving use of up to 70 per cent cow milk khoa in blend with pumpkin pulp was found acceptable. The fat content of burfi’s was 19.61, 15.40, 14.38, 13.40 and 12.37 per cent, protein content was 14.89, 12.64, 12.11, 11.61 and 11.04 per cent, total sugar content was 32.78, 36.73, 37.59, 38.45 and 39.31 per cent, ash content was 2.69, 2.55, 2.53, 2.49 and 2.45 per cent, total solids content was 69.94, 67.30, 66.60, 65.94 and 65.17 per cent for the treatment T1, T2, T3, T4 and T5 respectively. The fat, protein, ash and total solids of burfi tended to decrease while total sugar and moisture content tended to increase with an increase in the level of pumpkin pulp used as additive. The per kg cost of production of pumpkin based burfi decreased with increasing level of incorporation of pumpkin pulp in burfi formulation i.e. ₹ 240 (100:00 khoa), ₹ 204.51 (75:25, khoa: pulp), ₹ 199.11 (70:30 khoa: pulp), ₹ 194.33 (65:35 khoa: pulp), ₹ 189.25 (60:40, khoa : pulp) for the treatment T1, T2, T3, T4 and T5 respectively. The most acceptable burfi i.e. T3 was computed to be priced at ₹ 199.11 per kg.

In present investigation wheat bran was used for preparation of Gulabjamun with different per cent i.e. T 1 (control), T 2 (5 %), T 3 (10 %), T 4 (15 %), T 5 (20 %) with the main objective physico-chemical properties of Gulabjamun prepared from cow milk Khoa blended with wheat bran. During the study of chemical composition it was observed that, addition of wheat bran in Gulabjamun increased moisture, ash, carbohydrate and fibre content significantly in finished product while per cent ash, fat, protein and total solid content was decreased significantly due to increase in rate of addition of wheat bran. Texture profile analysis of product revealed that addition of wheat bran in Gulabjamun progressive decreased hardness towards higher of incorporation. 20 per cent level of wheat bran in Gulabjamun decreased the score for cohesiveness, adhesiveness, gumminess and chewiness.

: In present investigation attempt was made to study on preparation of low fat, sugar free mango shrikhand. For this purpose artificial sweetener sucralose with alphanso mango pulp was incorporated in buffalo skim milk chakka.Five treatments were design as base mix of 70 per cent skim milk chakka 30 per cent alphanso mango pulp added with 40 per cent cane sugar (T 1 ), 3.0 per cent (T 2 ), 6.0 per cent (T 3 ), 9.0 per cent (T 4 ) and 12.0 per cent (T 5 ), respectively. It was found that, acceptability score of (T 1 ), (T 2 ), (T 3 ), (T 4 ) and (T 5 ) treatments of mango shrikhand sample were obtained 91.96, 85.01, 95.09, 89.36 and 87.37, respectively. On an average fat, protein, acidity, total solids and moisture percentage of treatments (T 1 ), (T 2 ), (T 3 ), (T 4 ) and (T 5 ) were 8. 65, 5.73, 1.31, 63.47 and 36.53; 1.47, 10.26, 1.56, 36.52 and 63.48; 1.38, 9.99, 1.51, 38.50 and 61.50 ; 1.33, 9.69, 1.45, 40.35 and 59.65 ; 1.29, 9.31, 1.40, 41.78 and 58.22 per cent, respectively. The result of present study concluded that, skim milk chakka, mango pulp and artificial sweetener could successfully used for the preparation of low fat, sugar free mango shrikhand.

In present investigation 10 lactating cows were distributed into four treatment T1, T2, T3, and T4, with 5 cows in each group. Treatment consist of T1-untreated SBS, T2-2% calcium treated SBS. Average plasma glucose in

: Present investigation entitled "effect of formaldehyde treated concentrate, urea and soybean meal on feed conversion and economics of milk production in cows." was undertaken at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeet, Akola. Feeding of 1.5 per cent formaldehyde treated 70:30 sugras : SBM concentrate mixture with 2 per cent added urea diet to lactating cows (T 3 ) was evaluated in relation to sugras untreated ration (T 1 ). It was noticed that DCPI/kg milk yield was influenced by the feeding treatments being less by 7.23 and 10.84 per cent. The average DMI and TDNI intakes were 1.37 and 0.867, 1.77 and 0.851, 1.17 and 0.778, 1.23 and 0.810 and 1.17 and 0.772 kg/kg milk yield under T 1 , T 2 , T 3 , T 4 and T 5 groups, respectively, as a result the corresponding feed conversion efficiency emerged out as 73.14, 78.79, 83.73, 81.10 and 85.20 per cent, respectively, gross protein efficiency (GPE) was found comparatively more by approximately 7.33 to 7.92 per cent in T 3 and T 5 cows as compared to T 1 , T 2 and T 4 group cows, the values being 41. 33, 40.74, 48.66, 42.98 and 48.36 per cent in T 1 , T 2 , T 3 , T 4 and T 5 groups, respectively. Moreover, similar trend was noticed in respect of net protein efficiency (NPE) under different treatments. The NPE values were 67. 99, 62.66, 76.68, 66.26 and 76.94 per cent under T 1 , T 2 , T 3 , T 4 and T 5 groups, respectively. On an average daily feeding cost worked out as Rs.49, 50, 52, 42 and 43/cow in T 1 , T 2 , T 3 , T 4 and T 5 groups, respectively.