eChapters

Alcoholic Beverages

These are the beverages which are prepared after alcoholic fermentation of sugars by yeast, contain varying amounts of ethyl alcohol (5-42%), and are consumed directly or after dilution in water.

Wine : Product made by alcoholic fermentation of grapes or grape juice unless otherwise specified, by yeast (Saccharomyces cerevisiae and a subsequent ageing process. Alcohol content is 11-14 %, but may be as low as 7%.

Spoilage may be defined as the deteriorative process which renders the food inedible or results into reduction of quality.

Spoilage is Mainly of Two Types

Abiotic Spoilage: Less potential for causing health hazards to consumers. Occurs due to

Several fruits and vegetables are unexploited for proper utilization and product development. Due to lack of utilization, there is a lot of wastage and ultimately the great loss to the people as well as nation. Some unexploited fruits and vegetables have potential for introducing new products. Therefore unexploited fruits and vegetables have to be exploited for new product development especially from underutilized sub-tropical and tropical fruits and vegetables. Research and development should be undertaken to utilize these fruits and vegetables.

Unexploited Fruits

Unripe Green Mango: Although pickles are prepared but droped green mango fruits are not preferred for pickle preparation. They can be dried and utilized for preparation of dried slices or amchur. Amchur is used to develop flavor and taste in Ice cream. These products are used to develop flavor and taste in meal or food. It is also used to prepare chatney. But utilization of Amchur is not known to common people.

Avocado: It is found in tropical and sub-tropical climatic regions having more humidity and rainfall. In Ethiopia it is found throughout the country but not utilized properly by people. They prefer to eat ripe fruits with salt and lime juice. It is very healthy fruit for chronic disease like cardiac and diabeted diseases. This is seasonal use but no product is available for off season. Therefore researches should be carried out for different products development of Avocado products.

The RTS beverage was prepared by using freshly prepared carrot juice, sour orange juice, water and sugar as per FPO specification.

Introduction
• A cell is the most basic structural and functional unit of life. These are of two types:
i) Prokaryotic cells– Prokaryotes are those cells which lack a membrane bound nucleus and other membrane bound cell organelles. These cells are primitive cells. Examples, bacterial cells, archaeal cells.
ii) Eukaryotic cells– Eukaryotes are those cells which have distinct membrane bound organelles. These are advanced cells. Example, animal cells, plant cells, fungi.
• A microorganisms (from the Greek: mikros, “small” and organism’s, “organism”) are those small living organisms which cannot be seen with naked eyes. These are of two types:
i) Single cell– Organism made up of a single cell.
ii) Multi-cellular– Organism made up of multiple cells.
Shape and Arrangement of Bacterial Cells
• Prokaryotes display following shapes
• Spherical cells called Cocci
• Cylinders called rods or Bacilli
• Coma shaped called Vibrio
 

Services for CSA

Under the CSA projects and programmes, the services like supply of inputs and technology transfer through extension services are provided to the farmers. The inputs like seeds of crops are provided by the input dealers at the subsidized rate and seedlings of fruits and vegetables are provided by both private and government agencies to grow under general cultivation and poly-house cultivation technology. Similarly other services like soil testing facilities, issue of soil health cards, construction of micro-irrigation projects and rain harvesting structures are made available to farmers. Under insurance scheme, loanee farmers are supported to pay premium dues for availing crop insurance facilities. Other services like trainings at various levels, demonstrations, exposure visits, exhibitions, kisan melas, field days, monitoring and evaluation of all these activities under these programmes are provided to the farmers with collaboration of extension officers.

In monetary terms, value-added’ per unit of the product is the margin between its selling price and cost of production. However, in the dairy and food industry, value addition refers to, extra, features of a product that are beyond the expectations of a consumer at little or no extra cost. In this context, the addition of value to milk can involve monetary value added to a liter of milk by turning it into milk products, enhancing the convenience of quality, shelf life, or health characteristics using processing and packaging interventions.

4.1. Conversion of Milk into Conventional Products

It is an age-old tradition to add value to milk by processing it into milk products. The primary aim was to increase the shelf life of milk that would otherwise be highly perishable. With inadequate facilities to preserve liquid milk fresh in the rural areas’ conversion of milk into a variety of milk products would be an ideal option to effectively preserve the huge quantities of milk procured during the flush season’ In the processing of milk products such as cream, butter, cheese and ghee, by-products such as skim milk, buttermilk, whey, and ghee residue are obtained’ Many of the dairy plants, particularly in India’ are usually confronted with the problem of by-products utilization, especially that of whey and ghee residue in an economical manner. Membrane separation processes have presented new possibilities for the production of newer intermediate products from dairy by-products that can be used for value addition in dairy and food industries.

A. Morphological Examination of Bacterial Samples
Introduction
Bacteria are most widely distributed, the simplest in morphology, the smallest in size and difficult to identify. They are prokaryotic and a few are photosynthetic. Most bacteria are only 0.5 to 2.0 μm in diameter. Bacteria are generally rod, spherical or curved shaped. Rod shaped bacteria may vary considerably in length, have square round or pointed ends and may be motile or non-motile. The spherical or coccus shaped bacteria may occur single, in pairs in tetrads, in chains or in regular masses. The helical and curved shaped bacteria exist as slender spirochetes, spirillum and bent rods (vibrios). In this exercise the ubiquitousness of these organisms will be demonstrated in the air and water, on body and in mouth etc.
Materials
1. Petri plates containing nutrient agar
2. Sterile cotton swabs
3. Sterile water blank
4. Tube of nutrient broth
5. Materials for simple staining

1. Introduction

The Refractance Window drying system uses circulating hot water, usually at 90°C and at atmospheric pressure, so that it can carry the thermal energy to the material to be dehydrated. Thermal energy is transferred to the wet product from circulating hot water through a plastic interface which is transparent to the infrared radiation. The actual product temperature is kept below 70°C. The heated water is recycled and reused, which helps in improving the thermal efficiency of the system. The use of hot water as the heat transfer medium and at temperatures just below boiling is a design feature that is unique to this drying method. In RW drying, there are three modes of heat transfer, namely conduction, convection, and radiation. The process water is heated by steam within an insulated tank and then circulated in shallow troughs to transfer thermal energy to the plastic conveyor. As the plastic conveyor is very thin, it reaches the temperature of hot water flowing beneath it almost immediately. By conduction and radiation, the thermal energy from the hot water is transmitted through the plastic conveyor. The use of process water at temperatures just below boiling and a thin plastic conveyor with infrared transmission in the wavelength range that matches the absorption spectrum for water all work together to facilitate rapid drying.

Food adulteration means anything adding or subtracting with food making it injurious to health. This adulteration may be done intentionally or unintentionally. Intentional adulteration is a criminal act and punishable offense. Or the process of lowering the nutritive value of food either by removing a vital component or by adding substances of inferior quality. Food Safety and Standards Act of India (FSSA) defined “adulterant” as any material which is or could be employed for making the food unsafe or sub-standard or mis-branded or containing extraneous matter”. According to Federal Food, Drug and Cosmetic Act (FFDCA), the primary food safety law administered by the Food and Drug Administration (FDA), food can be declared adulterated if:

1. a substance is added which is injurious to health
2. cheaper or inferior quality item added to food
3. any valuable constituent is extracted from main food article
4. quality of food is below the standards
5. any substance has been added to increase bulk or weight
6. to make it appear more valuable

Introduction
Microbiology techniques are used for various objectives like:
• To observe and isolate the micro-flora
• To test the microbiological quality of various food and dairy products
• To find the presence of any particular pathogenic microorganism
• To maintain a pure or mixed culture of specific microorganisms
1. Serial Dilution Techniques
• Bacteria are often present in such huge numbers that they can be difficult to count. Yet accurate counts are necessary for a variety of reasons like, for instance, assessing the quality of water or the safety of food. There are a number of counting techniques but most rely on the dilution of the sample to reduce the bacterial numbers down to a quantity that can be counted accurately.
• All bacterial plate count methods require the sample to be serially diluted until an estimated count of 30-300 colony forming units (CFU) on the plate is obtained. Plates with more than 300 CFU are very difficult to count. Plates with less than 30 CFU are not statistically reliable.
• If turbidity is observed in a broth culture, it might have millions more bacteria than you need. If this turbid broth is used directly for plating, all the CFU would grow together into a confluent mass and we would not be able to distinguish one colony from another.

1. Introduction

Cassava (Manihot esculenta Crantz) is a tuberous root crops. It is known as “U mangra” in Manipuri. It is also known as mandioca or tapioca, yucca, mosioc. Cassava belongs to Euphorbiaceae family The cassava plant is of perennial woody shrub in nature. (CGIR 2011; FAO-2015, Zhu 2015). Like paddy and wheat as staple food crops, cassava is also staple food crops for many countries. It supports millions of population especially in South American and African countries. It is also known as food security crop because of its ability to withstand harsh environmental conditions when other food crops cannot sustain and destroy. It can grow in low fertility soil, marginal land with less agricultural maintenance. It resists to pest and diseases so cultivation is easy to carry out with less expenditure. Cassava is abundantly grown in Manipur mostly in hilly areas. To some extent, it is consumed as snacks item either by burnt in fire or charcoal or boiled form with little addition of salt. The fresh young leaves and roots after removing its cover is used as ingredients of “singju” a salad type traditional snack items of Manipur. Out of cassava sweet snack item locally called “manghra heingan” in Manipur is also prepared. For making this sweet item, cassava is boiled with sugarcane molasses until it is cooked and reach certain sugar consistency of molasses. This sweet item is similar with murabba available in Indian market.

Introduction
Makkhan (Makhan) is an indigenous(desi) butter obtained by hand churning of dahi using wooden beater (mathani). It is traditional unsalted butter characterized by its delectable and rich flavour. It is white in colour with slightly greenish tinge and has typical soft body and a smooth grainy texture with pleasant aroma. This product has been extensively used for dietary and religious practices since vedic times. The entire quantity produced forms an intermediate product for preparation of ghee (clarified butter fat). Nearly 30% of the total milk production goes for desi butter manufacture. The average yield of the product is very low ranging from 5.5-7.0% for every 100 kg milk used for the purpose. The chemical composition of the product is variable depending upon the method of manufacture. It is difficult to achieve the uniform standard of 20% moisture in the final product due to limitations in the technique adopted for its manufacture. The non fatty solids and lactic acid are derived from the method of preparation and preservation. Higher non fatty solids in makhan indicates use of self soured milk, while a high lactic acid content indicates prolonged storage and in sanitary conditions of manufacture.

INTRODUCTION

Prediction of helminthic infections is impractical. The aim of any control programme must therefore, ensure that parasite populations do not exceed levels compatible with economic production. The parasitological monitoring (e. g. faecal egg counts or pasture sampling) at intervals, forecasting on the basis of meteorological data and computer simulation may provide an alternate approach to control parasitic infection (Brunsdon, R. V. , 1980) in a given geographical area. The most common gastrointestinal parasite prevalent throughout the year in Meghalaya, India is Strongyle infection. This is because of the high rainfall and humidity prevalent in the North-Eastern region.

As the prevalence of this infection is mainly dependent on rainfall and humidity, study was being initiated to identify the relationship between rainfall/temperature and strongyle infection. The study would be also helpful in predicting/ forecasting the disease occurrence based on the prevailing pattern of rainfall in a particular location.

(A) Effect of Temperature
Introduction
Temperature is one of the most important physical factors affecting microorganisms. Bacteria are different from higher plants and animals in the lack of homeostatic mechanism and cannot regulate heat generated by metabolism and are, therefore, directly and readily affected by temperature. Over a limited temperature range, there is a two-fold increase in the rate of enzyme catalyzed reaction for every 10°C rise in temperature.
Bacteria may be divided into three major groups with respect to their temperature requirements: (i) Psychrophiles, those with optimum temperature between 0°C and 20°C; (ii) Mesophiles, with optimum temperature between 20ºC and 40°C and (iii) Thermophiles, with optimum temperature between 40°C and 80°C. Thermophiles are of two types: (a) Facultative thermophiles with an optimum temperature of growth between 45°C and 60°C and (b) Obligate thermophiles with optimum temperature above 60°C. Temperatures in the range between 50°C and 100°C are normally in the lethal range for bacterial cells and spores. The range of temperature preferred by bacteria is genetically determined, resulting in enzymes with different temperature requirements.
Each organism grows within a particular temperature range (i.e. cardinal temperature points). The minimum growth temperature is the lowest temperature at which growth of a species will occur. The highest temperature at which a species can grow is its maximum growth temperature, and a species grows fastest at its optimum growth temperature.  Time of exposure is a vital factor in assessing the

Introduction

In the recent past there has been a great deal of questioning regarding role of milk fat in cholesterol metabolism and other body functions. The enormous wave against cholesterol containing foods has damaged the image and market growth of fat rich dairy products. This trend is due to presence of saturated fats and cholesterol that are known to increase the incidence of coronary heart diseases one of the common cause of heart attack. The educated and urban society is more health conscious about the presence of cholesterol in their diets. This has led to the greater demand of cholesterol free foods. Ghee being a saturated fat and containing little amount of cholesterol, is suspected to contribute towards coronary heart diseases. However, critically surveyed scientific literature indicates that there is no evidence of any association of milk fat with increased risk of coronary heart diseases. Age old and proven Ayurvedic system of medicine has proved the usage of ghee to induce several beneficial effects on human health and used extensively for therapeutic purpose like in treatment of skin allergy, respiratory diseases, curative for ulcers and eye diseases. This suggest that ghee is a valuable form of dietary fat.