eChapters

Abstract

Kulfi is a mixture of fat; sugar and milk solid not fat together with added flavour. So diabetics people on restricted diets cannot consume kulfi having normal ingredients. Now-a-days, consumers demand for low fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight and to work within the frame of a healthier diet. The role of fat replacers and sugar substitutes in the successful manufacture of these products is crucial. Development of sugar free kulfi would certainly ensure diabetic/obese people to enjoy ice cream/ kulfi. The current study is to standardize the kulfi recipe with fat and calorie replacer. Basic formula mix consist of Whole milk 60 percent, SMP 12 percent, Sugar 13 percent, Cream 15 percent and Stabilizer 0.5 percent where the whole milk was replaced by skim milk, cream and sugar was replaced by maltodextrin as a bulking agent and aspartame respectively alongwith sodium alginate as a stabilizer. The replacers were incorporated at four different levels of 0, 25, 50, 75 and 100 percent to the basic formula mix. Freezing of above kulfi mix was done by traditional method and softy freezer method. Sensory evaluation was carried out by using 9-point hedonic scale through semi-trained judges and results were statistically analyzed. On the basis of sensory scores it was revealed that sugar could be replaced 100% by artificial sweetener, bulking agent (Maltodextrin). It was found from the sensory scores that the milk fat in kulfi can be replaced upto 75 percent by sodium caseinate thereafter increase in caseinate gives prominent flavour of casein and kulfi body becomes thick and hard. It was concluded from the results that 100 percent sugar replacement was found feasible in preparation of low fat and low calorie kulfi. Results of the low fat and low calorie kulfi mix indicated that there was 32.29 percent reduction in the calorific value of experimental kulfi as compared to the control sample (traditional). It was concluded from the results that the kulfi with 75 percent less fat and 100 percent sugar free can be prepared with low cost in comparison with control.

A biological sample received in the laboratory should be processed as below:

Fresh Green Sample: During metabolism trial period it is always advisable to take a sample of fresh green fodder daily so as to  avoid chemical composition variation from place-to-place in a field. Take about two and half kilo sample from the bulk, cut the whole plant including the stem and stalks with a pair of scissors into small pieces and mix thoroughly. Weigh about 100g accurately in the aluminium tray 23156cm approximately for estimation of moisture. It is always recommended to weigh the sample immediately in the laboratory so as to avoid the losses of moisture.

Stomach and intestines are important part of animal body.  Stomach mainly constitutes rumen, reticulum, omasum and abomasums. In which rumen, reticulum and omasum are utilized in form of edible uses, petfood and meat meal while abomasums can be converted into petfood and meat meal but abomasums of suckling calf can be utilized in extraction of rennet. Sheep rumen can also be utilized as haggis casings and pig stomach can be processed as petfood, pepsin, haggis casings and chitterlings. Organic content obtained from stomach and intestines can be utilized in form of compost, fertilizer and sometimes as feed. Intestine is also constitutes large intestine (colon, caecum and rectum), small intestine and oesophagus. In which large intestine and small intestine if not in condition to convert in casings can be utilized by rendering in form of meat meal.

Introduction

Consumers are nowadays very much concerned about the food they purchase and consume. Consumer wants the food containing antioxidant properties or can say functional food in safe and stable forms, so that the availability of daily requirements of functional food ingredient must be ensured for normal growth and development of the body. The functional food that can provide a health benefit such as increased dietary fibre, vitamins or minerals to the body. The incorporation of antioxidant compounds acts as an efficient way to fight against reactive oxygen species (ROS) generated in our body. As it is already known that the ROS causes oxidative stress and acts as a main trigger for different life threatening chronic diseases like cancer, diabetes, cardiovascular disease, aging etc. Therefore, seeing the consumers’ demand for value added products with bioactive ingredients, all small and large scale food industries are taking initiatives to process different types of food (fruits, vegetables, dairy, sea food, animal, microbial products etc.) to extract and purify its active fraction of functional ingredients to valorize different value added products. Functional ingredients may also be derived from different food wastes generated during processing of food. This practice provides additional economic benefits to food businesses. Food industries are also giving importance to different processing methods to extract high quality of functional food ingredients in large quantity because processing method affects the concentration of extracted bioactive compounds. The simple addition of functional ingredients may cause an unwanted and negative change of sensory and texture of food. Therefore, using novel processing technologies such as microencapsulation, the negative changes could be minimized or avoided because these technologies could prevent the inactivation of bioactive ingredients.

The processing of wool encompasses multiple stages that convert raw fleece into functional fabric or yarn. Each phase in the wool processing procedure is vital in influencing the ultimate quality and appropriateness of the wool product for diverse uses. Below is a concise overview of the steps involved in wool processing:
1. Shearing or pulling
2. Skirting
3. Washing or scouring
4. Carding
5. Combing
6. Spinning
7. Dyeing
8. Weaving and knitting
9. Finishing
10. Packaging

Procurement is acquisition of goods and services.
Procurement includes:
• Planning the acquisition
• Planning the contracting
• Requesting proposals 
• Selecting a vendor
• Administering the contract
• Closing the contract 

Planning the acquisition

It is based on goals of an enterprise acquisition varies – depends on what, when and where to produce. Based on these factors acquisition requirements are arrived.

Introduction
The sun is the primary source of energy for all life on Earth. The primary energy source for the majority of ecosystems is limited to this one. Photosynthesis is performed by green plants, certain types of algae, and microorganisms. They utilize solar energy to fuel chemical reactions that combine basic inorganic components to create intricate organic chemicals. Elements undergo a cyclical process as they move through the different compartments of an ecosystem.
Photosynthesis is the process by which solar energy is captured and transformed into food in the form of chemical energy. Food comprises fundamental elements such as carbon, hydrogen, nitrogen, and other necessary elements, along with stored energy. The components present in the food undergo recycling. The flow of energy and nutrients begins with the producers, then moves to the consumers, and ultimately returns to the producers through the activity of decomposers. Energy, in contrast to materials, is not subject to recycling. Food traverses the food web, resulting in energy dissipation. Typically, just a mere 10% of the energy accumulated in a certain trophic
level, such as the producers, is effectively passed on to the subsequent trophic level, such as the herbivores. This is referred to as the energy pyramid. Ultimately, the energy available in the trophic level becomes so depleted that it cannot sustain any higher trophic levels. Consequently, the presence of fourth order consumers in any ecosystem is extremely rare.
The biotic component, often known as the life component of the environment, encompasses a diverse array of plants, animals, and bacteria, which form interconnected communities.

Studies on Volatile Fatty Acids Production and Kinetics of VFA Pool as Determined by Using “Isotope Dilution Technique”

(Method of Krishna and Ekern, 1974a,b and c)
Details of Experiment
Materials
    (i)    Animals : Two fistulated sheep of Dala Texel breed weighing about 72 and 76 kg are selected. 
    (ii)    Experimental Diet :
        Basal Diet : Two experimental sheep are maintained on 1.1 kg early cut timothy hay per day. The ration is divided in four equal parts and offered four times a day during the preliminary period of about twenty days. One day before infusion of labelled VFA, the sheep are fed regularly at one hour interval (1.1 kg hay divided in equal parts) to help in increasing the mixing rate of rumen ingesta. The animals are given water adlibitum but they are not allowed to drink water during infusion. Digestible energy and metabolizable energy (ME) of the basal diet is determined by conducting a separate metabolism trial on the same sheep.

Definition
Production and operations management is the process of conversion of inputs into outputs, using physical resources, so as to provide the desired utility/utilities —of form, place, possession or state or a combination thereof—to the customer while meeting the other organizational objectives of effectiveness, efficiency and adaptability. It distinguishes itself from the other functions such as personnel, marketing etc. by its primary concern for ‘conversion by using physical resources’. Figure 1.1 describes a generalized concept of production system. It takes resource inputs and processes them to produce useful outputs in the form of goods or services.

The agro-food & slaughter house animal by-product industry generates large amounts of waste that contribute to environmental contamination and leads to pollution. Animal byproduct production, as part of the meat and poultry processing chain, is huge. Animal fat waste constitutes some of the most relevant waste and the treatment of such waste is quite costly because environmental regulations are quite strict. Fossil fuels remain the main source of primary energy accounting for over 80 % of worldwide energy consumption. The continuous consumption of non-renewable resources is leading to their fast depletion while causing the accumulation of CO2 and other greenhouse gases (GHGs) in the atmosphere. Also, energy demands are expected to rise by over 25 % by 2040, which claims for a shift toward the use of renewable and carbon-neutral fuels to ensure environmental and economic sustainability. About millions animals (cattle, sheep, pigs and goats) and poultry (mainly chickens and turkeys) were slaughtered various parts of countries. Such a high number of slaughtered animals produces enormous amounts of waste animal residue including fats that need to be treated to reduce pollution or recycled to

Profitability in the ice cream business depends on controlling costs and protecting value across the complete product journey. This chapter examines both backend and frontend profitability levers, including yield improvement, giveaway control, manufacturing efficiency, OEE, utilities, refrigeration, quality costs, procurement, channel economics, distributor performance, route profitability, freezer productivity, and return on investment. It emphasizes that high sales volume does not necessarily guarantee sustainable profitability. SKU economics, pricing discipline, working capital, cold-chain losses, stock ageing, and trade schemes must also be managed. The chapter presents a structured profitability-improvement approach that connects manufacturing discipline, commercial strategy, operational efficiency, and financial governance to stronger contribution, EBITDA, cash flow, and sustainable business growth.

Project Appraisal : Assessing Project Benefits

Project appraisal helps to determine which among various projects one is to accept and which to reject. This is however possible only when costs and benefits have been identified, priced, and valued. A number of techniques of project appraisal can be discussed under two heads :

Components of Project Finance
1. Capital Structure Determination: Deciding on the mix of debt, equity, and other sources of financing that will be used to fund the project. The goal is to structure the capital in a way that minimizes costs, maximizes returns, and balances risk. Here’s an elaborate breakdown of the steps involved in capital structure determination:
Understanding Financing Options
• Debt Financing: Borrowing funds that must be repaid with interest. Common sources include bank loans, bonds, and credit lines. Debt financing is often preferred for its tax benefits (interest payments are tax-deductible) and lower cost compared to equity. • Equity Financing: Raising capital by selling shares of the project to investors. This does not require repayment but dilutes ownership. Equity financing is useful for sharing risk and avoiding the burden of debt repayments.
• Hybrid Instruments: Combining features of both debt and equity, such as convertible bonds or preferred shares. These can provide flexibility and attract a broader range of investors.
• Other Sources: Grants, subsidies, and public-private partnerships (PPPs) can also contribute to project financing without adding to debt or diluting equity.

Wool, which is sourced from sheep, is a significant protein fibre categorized as an animal fibre. Its hygroscopic nature allows it to absorb moisture effectively. Composed mainly of keratin, a protein created by amino acids linked through peptide bonds, wool possesses unique characteristics due to its sulphur content, setting it apart from other animal fibres. The fibres of wool are crimped and elastic, growing in clusters. This crimping generates air pockets that provide insulation, while the outer surface features overlapping, serrated scales that enable the fibres to interlock and create felt. For thousands of years, wool has been utilized as a textile because of these distinctive attributes.
Properties of Wool Fiber: The properties of wool fibre include the following:
1. Composition of amino acids: Wool fibres consist of amino acids that form the protein keratin.
2. Absorbency: Wool exhibits high absorbency, which allows it to effectively take in moisture.
3. Moisture retention: Wool can hold a considerable amount of moisture in relation to its weight.
4. Thermal insulation: Wool fibres offer superior warmth compared to many other fibres due to their crimp and structure.
5. Chemical resistance: Wool fibres show limited resistance to alkalis (such as strong soaps or detergents) but are resistant to acids.

7.1. Challenges in Milk Quality

Demand for milk and milk products in India is growing very rapidly, owing to urbanization, customer convenience, and the change from loose to packaged milk products. At present, the dairy sector is rising at about 10-12 per cent annually. Based on population growth projections and an increase in urbanization over the next four decades, India is projected to need approximately 600 million tonnes of milk per year to meet the demand for milk and milk products. This means that India’s milk production needs to grow at around 3.2 per cent CAGR for the next 40 years (FICCI, 2020).

Main reason of poor quantity of milk is due to unhygienic and poor condition of animal farms and dairies. Even due to high demand in foreign country we cannot export such poor quality of milk product. Many times, Indian milk products get rejected in foreign nations due to unhygienic milking milk contains high number of microbial counts. Reasons behind the quality affected in India are due to poor health of animal, polluted water and food and Unclean surrounding in farm. So, it is necessary to consider all this challenges in improving milk production. Currently most of the milking animals are not screened on regular interval of time. So, there is lots of chances that some diseases can transmitted to human beings. Farmers use antibiotics and chemical drugs to increase the production of milk this will also affect the quality of milk. These issues can be avoided by regular screening of animals in animal husbandry and also maintaining history records of health, feed etc. Quality of feed should be checked regularly. There must be pollution control in the feed and water used in cattle farms (Bhagyalaxmi, 2020).

Productivity measures, such as rate of growth or reproduction have traditionally been used as indicators of biological functioning. If this is regarded as closely related to animal welfare, then high productivity should be evidence for a high state of welfare. In some cases, selection for production has pushed animals to the point where basic biological functioning and body maintenance is compromised. Therefore, Production measures are always misused.  Productivity of the group is a different measure than productivity of the individual. Such group overall is performing poorly but that productivity from a few outstanding individuals makes average productivity look high. Similarly specific individuals who are performing very poorly may be overlooked if average group performance is high. Although commercial organized dairy farms are very limited, but welfare issues are always there in both small and large farm. Some of the important issues in the organized farms are discussed below.

Performing animal means any animal which is used at, or for the purpose of any entertainment to which the public are admitted through sale of tickets. Thousands of wild animals are used worldwide to perform demeaning and unnatural tricks to entertain the public (circuses, side-shows, within zoos, and in advertising, film and television). 
There are number of welfare issues related to performing animals which involves animal fighting, shows, (among domestic animals) or entertaining wild animals.

Pig production is concentrated mainly in the North-eastern corner of the country and consists primarily of backyard and informal sector producers. Though pig population is only 2% of all the livestock animals, Pork production in India  represents 7% of the country’s total meat production. This value is highest compared to any other species of meat animals.

1 Broilers

The broilers are also called young meat chickens; generally attend a body weight of 2 kg at 35-38 days of age with a feed conversion of 1.5-1.8. This improvement in growth is equivalent to reduction of market age by one day per year. This fast growth is possible due to intense feeding good quality feed & growth promoters in less space. However, this type of rearing has challenges many welfare issues in broiler farming.