The composition and nutritive value of eggs, as presented by Dr. Sushma Kumari from Bihar Animal Sciences University, cover various aspects including the physical composition of eggs, the composition of an eggshell, and the chemical composition of eggs. The presentation delves into details such as t

0 views • 19 slides

Enrobing and incorporating seasonal vegetables in meat products, restructuring less valuable meat, and creating various meat products like ham, bacon, sausages, and more are methods used to enhance the quality, flavor, and healthfulness of meat products, as outlined by Dr. Sushma Kumari, Assistant P

0 views • 13 slides

Milk processing involves filtration, clarification, and standardization to adjust fat and SNF levels. Pasteurization methods such as Batch, HTST, Vacuum, Stassanization, UHT, and Uperization ensure milk safety. Dr. Sushma Kumari from Bihar Animal Sciences University provides detailed insights into m

1 views • 10 slides

In this detailed presentation by Dr. Sushma Tomar, Associate Professor of Anatomy, the intrinsic muscles of the tongue are explored, along with their functions, arterial and venous supply, lymphatic drainage, and nerve supply. The lecture covers the four intrinsic muscles in each half of the tongue,

1 views • 15 slides

This presentation by Dr. Sushma Tomar provides detailed information on the principal and accessory muscles of mastication, focusing on the Masseter and Temporalis muscles. It covers their origins, insertions, nerve supplies, actions, and applied aspects like trismus. The content is accompanied by im

0 views • 20 slides

Physical and chemical properties of milk including its physical state, acidity levels, pH, density, freezing point, color, and flavor are discussed in detail in this informative article by Dr. Sushma Kumari from Bihar Animal Sciences University. Key points covered include the nature of milk constitu

0 views • 7 slides

In this comprehensive guide on Milk Products Part 3, Dr. Sushma Kumari from Bihar Animal Sciences University, Patna, delves into fermented milk products like Lassi and Srikhand, along with acid coagulated milk products such as Chana and Chenna. The methods of preparation, ingredients used, and nutri

0 views • 10 slides

Explore the intricate details of evaluating the quality of meat products in the field of Meat Science. From physico-chemical properties to microbiological qualities and sensory evaluation, this presentation covers essential aspects such as pH, emulsion stability, spoilage identification, and sensory

0 views • 20 slides

Portugal, located in southwestern Europe, boasts a rich culture, diverse climate, and fascinating attractions. From the bustling cities like Lisbon and Porto to the tranquil green areas, Portugal offers a blend of history and modernity. Experience the warm Mediterranean climate, unique cultural cust

0 views • 13 slides

In this informative presentation by Dr. Sushma Kumari, Assistant Professor at Dept. of LPT, BVC, Patna, various milk products such as Khoa, Rabri, and Milk Powder are discussed in detail. The process of preparing Khoa, the different methods of making Milk Powder, including Roller Dried Whole Milk Po

0 views • 10 slides