Case Study Example | Topics and Well Written Essays - 250 words - 37

Case Study Example As a teacher, I can engage the students in the session twice in two consecutive days. The session involves students in handling bean bags with their hands and throwing them to their partners. They, therefore, end up taking part in a movement pattern of throwing and catching. The session has instructional strategies where the teacher takes a bean bag and demonstrates the movement with one of the students. He or she remains stationary and does an overhand throw of the bean bag to the travelling student. The student also uses an overhand movement pattern to throw the bean bag back to the teacher but with increased accuracy. All students in the physical education engage in the activity in pairs and do what they are instructed by the teacher. The two partners engage in a two-handed catch of a thrown bean bag and reciprocate with one remaining stationary while the other travels and vice versa. The physical exercise of throwing and catching a bean bag improves the developmental needs of students involved in the 45-minute session. It increases their attention span and interest in the physical exercise. In addition, a student is able to mingle with another colleague from outside his or her group of friends and experience fun together. The overhand throws movement pattern also increases the manipulative and motor skills of the students. This develops their muscles and other body

Swimming Essay Example for Free

Swimming Essay Physical demands of swimming are/power to pull yourself through the water quickly, flexibility to perform the different strokes properly, CRE to push your body harder for longer, LME because your arms and legs are constantly working. Reaction time determines how quickly you react to the start of a race, co-ordination/timing to perform strokes properly, motivation is needed in the longer distance swims e.g. 800.1500,determination you won’t win a race if you don’t want it, confidence you need to be confident in your own ability and not worry about anyone else. Skills involved in the activity are tumble turns, starts and technique, tumble turns is were you could lose a race they need to be fast and you must get distance of the wall, starts are just as important you need to be fast and get good distance reaction time is vital for starts, there are two kinds of starts:1-standing on the blocks 2- back crawl starts are in the water holding onto the blocks and throwing yourself of in a streamlined position, technique determines how efficient and fast your are in the water/ butterfly is possibly the hardest because you need strength to pull yourself up and through the water and co-ordination is needed to help the stroke flow. Race strategies/ If its is a sprint event e.g. 50,100 I like to go full out! Longer distances e.g. 200,400,800,1500 I go out fast on the first 25: fast pace in the middle; and a 50m sprint to finish. If the event is an I.M I will swim to my advantages. I prefer individual sports as opposed to team games because you control your own race and you don’t rely on anyone else. Social factors which help me participate in the activity are self-confidence, self esteem, One aspect of fitness that is important to my activity is CRE, a fitness test I did to establish this was a speed endurance set. The set was as follows- 5x 400 alt I.m f/c on 6:00 10200 alt f/c b/c on 3:00 20x 100 f/c on 1:45. 9,000 meters in total plus warm up and cool down. My performance in Buckie in April was a learning point for me because there was things I could have done better to improve my races, I got 1 pb and 1 DQ . My strengths were good warm ups, butterfly, starts, eating and sleeping, the weaknesses were turns, sprinting, concentration, confidence, I doubted my own ability and this resulted in me not performing my best. I wasn’t well prepared and hadn’t trained for the event which possibly affected my race as well. A tumble turn Preperation/ practice swimming and somersaulting in the middle of the pool before you approach the wall try this a few times until you are confident Action/Maintain speed approaching the wall keep arms at sides after the last two strokes. Tuck head to chest rotate hands and push down with palms while using a small dolphin kick to engage your core then flip feet over the surface of the water. Plant feet on the wall with knees bent, stretch arms above head into a streamlined position and push off the wall facing the surface of the water. Recovery/During streamline, use core strength to rotate upper torso then lower torso to return facing the bottom of the pool. After a few fly kicks return to the surface of the water and continue swimming.

:: Papers

ESSAY John Steinbeck novel, ‘Of Mice and Men’, contains three characters who could be described as social misfits. In this essay I am going to describe Candy, Crooks, and Curley’s wife and examine what Steinbeck is attempting to tell the reader about the lives and situation of each of these characters. The book, ‘Of Mice and Men’, was set in the depression of 1930s in California in a place called Soledad. ‘Of Mice and Men’, can be viewed as a compassionate story of John Steinbeck for the hard life, poor, old age ,unskilled workers displaced by the depression a bad economic and high unemployment with no hope and no future. They had to leave their families and homes just to make money. Candy is such a character. He is the bunkhouse cleaner and he is old and has no family and the only old man on the ranch. We are told him in the book, that he is a good natured old gossip. He is a useful source of information about all the character at the ranch. We know because when George and Lennie arrive in to the ranch, Candy tells them about all the characters and also tells them about what is going on in the bunkhouse, for example when he says to George and Lennie about Curley, â€Å"Curley like a lot of little guys. He hates big guys†¦.† So first of all they know that how aggressive and bad guy Curley is. He is fond of his dog even though it is old and smelly. Candy had that dog since it was a pup. His dog is his only friend; old same like Candy. Carlson offers to shoot his dog. But Candy resists for his old, smelly, nameless dog, â€Å"No, I couldn’t do that. I had `im too long.’ Candy knows if he allows his dog to be shot he will become lonelier because that is the only companion he got and he will lose it. But Carlson is determined. Eventually he leads the dog out into the darkness of the night and to its death.

Consciousness As Determined Th Essay examples -- essays research paper

Consciousness is understood in a variety of ways. In one belief, a person is conscious when awake, but unconscious when sleeping or comatose. Yet people also do things requiring perception and thought unconsciously even when they are awake. A person can be conscious of their physical surroundings, pain and even a wish or fantasy. In short a creature is conscious if it is aware of itself and that it is a physical and emotional being. Consciousness is a psychological condition defined by the English philosopher John Locke as "the perception of what passes in a man’s own mind".1 Consciousness is defined and perceived differently in many psychological view points. For instance the earlier views around the 19th century was diversely considered. Most perceived consciousness as a substance or "mental stuff" unlike an object from the physical world. Others deferred that the conscious mind was what separated man from lower forms of life. It is an attribute characterized by sensation and voluntary movement which described the difference between normal waking state of animals and men and their condition when asleep.2 Other descriptions included an analysis of consciousness as a form of relationship or act of the mind toward objects in nature, and a view that consciousness was a continuous field or stream of essentially mental "sense data." The method believed by most early writers in determining consciousness was introspection—looking within one’s own mind to discover the laws of it’s operation. This belief was limited when it was apparent when observationalists could not agree on observations. Obviously due to the differences in one’s own idea of introspection and the underlying views they possessed. The failure of introspection to reveal consistent laws led to the refection of all mental states as subjects of scientific study and thus psychology attached consciousness to its diversity. The term consciousness is most often used by philosophers and psychologists as meaning "attention to the contents or workings of one’s own mind." This notion had little significance for the ancients, but it was emphasized in the 17th century by John Locke and Rene Descartes. Contemporaries of ... ... physical framework of reality.6 Smythies presents that everyone has a private space in addition to the shared, public version. Each individual’s personal framework intersects with the familiar dimensions while remaining distinct from them, and it provides an arena for all conscious sensations that have spatial extension or location–objects discernible by sight or touch.7 To understand Smythies’ theory see Appendix A. In conclusion one can determine a variety of theories in the evolution of consciousness. As cited earlier, consciousness is viewed as being physical or material in some cases and yet in others it is viewed as a function of the inner mind or the minds eye. These theories have even been as radical as Smythies’ philosophy that the state of consciousness is a sort of physical plane. If we were to collaborate these theories to form a conclusive view point, individuals would possibly be able to understand consciousness and the workings of consciousness. Perhaps the mystery of consciousness is to remain a mystery. Possibly this mystery is the key to cognitive thinking. And perhaps the key to our personal evolution.

Writing About Literature

In the stories â€Å"The Frog Prince† by Gustaf Tenggren and â€Å"Hazel Tells LaVerne† by Katharyn Machan are both very similar stories with relation to a frog. The one thing that seems to jump out to the reader is that one story takes place in a totally different time period than the other. Two comparisons that will be made in my story will be the main focus on the frog character and how time is such a big setting or difference from one story to the other.The poem version of this frog prince â€Å"hazel Tells LaVerne† is told in past tense meaning the story had taken place the night before and the narrator is telling the story by what had happened while she was at work. As I read this story I quickly realized this had to have taken place in our present day and time because of the description told in the story about her cleaning of a toilet. Obviously the narrator sounded as if she wasn’t very much educated at all from the sounds of her talking.However, t he author was very clever because she sounds as if she is trying to continue the actual story of â€Å"The Frog Prince† to a now modern day story of what would most likely occur today. In the actual fairy tale â€Å"The Frog Prince† details get very specific for this story is the actual and original story of â€Å"The Frog Prince†. The golden ball is key mentionable item in this story because its also mentioned in the poem†Hazel Tells Laverne†. Princess made a promise with a frog she came across in a well which was if the frog had gotten her ball she would bring the frog back to her castle, feed him, and sleep with him.She eventually broke her promises thinking because she had her ball after the frog retrieved it she didn’t have to follow up on the promise she made. The frog went to the castle told the king for he knew a word is someone’s word so she must follow through forcing her to do so. Princess got sick of it threw the frog into a wall but not least and a spell occurred and she turned into a frog and he a prince. The golden ball was mentioned in both stories which was why I assumed that maybe the poem was a continuation of the original fairy tale.Both stories had a frog prince which is why I will also conclude that maybe Katharyn Machan wrote the poem she did to make a shorter, more of modern day story of â€Å"The Frog Prince†, and maybe she wants to make a statement by how oblivious our society is today as to what it was hundreds of years ago. Both were very interesting stories in that they both had a different meaning and served a different purpose for not only the author but for the reader. It depends on how you perceive the message in the stories and this is how the story was presented to me which answers why I wrote what I did for my comparison between the two stories.

Free Essays on Brown V Board

Brown V. Board of Education of Topeka, 347, U.S. 483 (1954). â€Å"separate but equal† are inherently unconstitutional. They are a violation of the equal protection clause of the Fourteenth Amendment. Brown V. Board of Education of Topeka, 349, U.S. 294 (1955) The supreme court establishes judicial guidelines for local courts in the desegregation of public schools. Facts: A series of cases went to the Supreme Court from the states of Kansas, South Carolina, Virginia, and Delaware. Since all of the cases involved the same basic problem-black minors, through their legal representatives, seeking the aid of the courts in obtaining admission to the public schools of their respective communities on a non-segregated basis-all were determined by one decision of the Court. The Kansas case is taken as the nominal leading case. In the various states, the black children were of elementary or high school age or both. Segregation requirements were on a statutory and state constitutional basis except in Kansas where only statutory provisions were involved. Issue: Does segregation of children in public schools solely on the basis of race, even though the physical facilities and other "tangible" factors may be equal, deprive the children of the minority group of equal educational opportunities? Decision: Yes unanimous vote (9-0) Brown v. Board of Education of Topeka, Kansas, decided on May 17, 1954, was one of the most important cases in the history of the U.S. Supreme Court, that is one of the reasons I have selected this case. The decision of the Brown case reformed the structure of education in a positive way. I feel this case is exceptionally relevant to us today, considering the current situation in which our country is involved. This case deals with racism, which is not only considered a reason we are at war but also an issue that affects us every day. Over the past couple of months news stories have surfaced involving racism again... Free Essays on Brown V Board Free Essays on Brown V Board Brown V. Board of Education of Topeka, 347, U.S. 483 (1954). â€Å"separate but equal† are inherently unconstitutional. They are a violation of the equal protection clause of the Fourteenth Amendment. Brown V. Board of Education of Topeka, 349, U.S. 294 (1955) The supreme court establishes judicial guidelines for local courts in the desegregation of public schools. Facts: A series of cases went to the Supreme Court from the states of Kansas, South Carolina, Virginia, and Delaware. Since all of the cases involved the same basic problem-black minors, through their legal representatives, seeking the aid of the courts in obtaining admission to the public schools of their respective communities on a non-segregated basis-all were determined by one decision of the Court. The Kansas case is taken as the nominal leading case. In the various states, the black children were of elementary or high school age or both. Segregation requirements were on a statutory and state constitutional basis except in Kansas where only statutory provisions were involved. Issue: Does segregation of children in public schools solely on the basis of race, even though the physical facilities and other "tangible" factors may be equal, deprive the children of the minority group of equal educational opportunities? Decision: Yes unanimous vote (9-0) Brown v. Board of Education of Topeka, Kansas, decided on May 17, 1954, was one of the most important cases in the history of the U.S. Supreme Court, that is one of the reasons I have selected this case. The decision of the Brown case reformed the structure of education in a positive way. I feel this case is exceptionally relevant to us today, considering the current situation in which our country is involved. This case deals with racism, which is not only considered a reason we are at war but also an issue that affects us every day. Over the past couple of months news stories have surfaced involving racism again...

Manufacture and storage of khoa Essay Example

Manufacture and storage of khoa Essay Example Manufacture and storage of khoa Essay Manufacture and storage of khoa Essay Abstraction Khoa is a traditional dairy merchandise which is produced in India by both organized and unorganised sector. It is the base for assorted traditional Sweets manufactured in India. Apart from the traditional method of fabricating khoa many methods were developed late for the industry and storage of it. In the present essay I had mentioned about assorted engineerings available for industry and storage of khoa. Introduction Harmonizing to the National Dairy Development Board, India the one-year production of milk during the twelvemonth 2007-2008 is 104.8 million metric tons. India has two types of sectors for the selling of milk and its merchandises, one is organized sector and another is unorganised sector. The unorganised sector histories for 88 % of entire milk production in India and it includes selling of natural milk and traditional merchandises such as locally manufactured ghee, fresh cheese, and Sweets. The organized sector histories for 10-12 % of entire milk production in India and it includes the dairy co-ops and organized private dairies which produces Western-style dairy processed merchandises based on pasteurisation. The portion of organized sector in the entire milk production handling is increasing by the old ages ( FAO, 2002 ) .In India out of all dairy merchandises consumed traditional merchandises account for over 90 per centum. In order to protect the excess milk from spoilage simple procedures were developed to bring forth merchandises like curds ( yoghurt-like fermented merchandise ) , Makkhan ( butter ) , Khoa ( desiccated milk merchandise ) , Chhana and Paneer ( soft bungalow cheese-like civilized merchandise ) and Ghee ( clarified butter ) ( FAO, 2001 ) . And about 7 % of milk produced in India is converted to khoa ( ICMR, 2000 ) . KHOA MANUFACTURING PROCESS In India khoa is traditionally manufactured by uninterrupted boiling of milk in a shallow Fe or unstained steel vas to take wet and the procedure continues till the entire solid degree is attained in the scope of 65 to 72 % ( Pal and Raju, 2006 ) . As per the Prevention of Food Adulteration ( PFA ) , India ( 1955 ) regulations, khoa sold by whatever assortment or name such as Pindi, Danedar, Dhap, Mawa, or Kava which is obtained from cow or American bison ( or caprine animal or sheep ) milk or milk solids or a combination at that place of by rapid dehydration and holding non less than 30 per cent milk fat on dry weight footing. The Bureau of Indian Standards has given the demands for three types of khoa, viz. Pindi, Danedar and Dhap in footings of entire solids, fat, ash, sourness, coliforms and barm and cast counts ( Indian Standard ( IS ) : 4883, 1980 ) . A minimal fat degree of 5.5 in American bison milk is required to accomplish the PFA criterion. Khoa has been categorized into t hree major groups i.e. Pindi ( for Burfi, Peda ) , Dhap ( Gulabjamun ) and Danedar ( Kalakand ) on the footing of composing, texture and terminal usage. KHOA MANUFACTURING PROCESS CHEMICAL ASPECTS Khoa contain 75-80 % wet, 25-37 % fat, 17 -20 % protein, 22-25 % milk sugar, and 3.6-3.8 % ash ( Aneja et al. 2002 ) .The milk is subjected to high heat temperature during the industry of khoa which initiates figure of physico-chemical alterations ensuing in features centripetal, textural and structural belongingss in khoa. The uninterrupted warming will cut down H2O activity, inactivates assorted milk enzymes and destruct infective and spoilage micro-organisms apart from development of desirable spirits and texture. The warming procedure promotes the denaturation and curdling of milk proteins and the procedure is more rapid due to foaming and incorporation of air by uninterrupted stirring ( Sindhu et al. 2000 ) . The break of fat globule membrane and subsequent release of free fat that history for 44.8-62.8 per centum of entire fat in khoa occurs due to vigorous agitation during heating procedure of milk ( Mann and Gupta, 2006 ) . Adhikari et Al. ( 1994 ) has studied the interaction between milk supermolecules during warming of American bison milk utilizing Transmission Electron Microscopy ( TEM ) and ascertained casein-casein, casein-whey protein and casein-lactose interaction with gradual warming of milk. The khoa made with buffalo milk and milk of high sum solid will hold more brown coloring material in the terminal merchandise and this is due to browning reactions ( Gothwal and Bhavdasan1992 ) . Patil et Al. ( 1992 ) has investigated khoa microstructure utilizing scanning negatron microscope ( SEM ) and revealed that khoa consists of larger protein granules made up of partly fused casein micelles and non-micellar proteins. They besides observed decrease in the size of protein granules and inter-granular infinite during working or agitation of khoa industry procedure and it besides resulted in big sum of fat globules membrane fractions. FACTORS AFFECTING KHOA QUALITY Type of milk: Buffalo milk is by and large used alternatively of cow milk for the industry of khoa due to its higher output, softer organic structure and smooth texture. The khoa manufactured from cow milk have dry surface, xanthous coloring material, gluey and flaxen texture ( Pal and Gupta, 1985 ) . Sum of free fat: An optimal sum of free fat is necessary for desirable organic structure and textural belongingss of khoa ( Boghra and Rajorhia,1982 ) . Entire solid degree: There is important positive correlativity between entire solid degree milk and instrumental hardness, cohesiveness and chewiness of khoa ( Gupta et al. , 1990 ) . Working of Khoa: The formation of big lactose crystals can be reduced through working of khoa when compared to un-worked khoa and working consequences in no sensed sandiness upon storage. Equipments USED IN KHOA MANUFACTURING PROCESS Khoa is by and large manufactured by halwais in jacketed boilers, which has several disadvantages like hapless and inconsistent quality and limited shelf life of about 5 yearss at 30AÂ °C ( International Conference on Traditional Dairy Foods, 2007 ) .Most efforts made for up-gradation of the engineering of khoa are directed towards mechanisation of the procedure and developing uninterrupted khoa doing workss ( Aneja et al. , 2002 ) . Agrawala et Al. ( 1987 ) has developed mechanised conelike procedure VAT for readying of khoa. It consists of a chromium steel steel conelike VAT with a cone angle of 60AÂ ° and steam-jacket partitioned into 4-segments for efficient usage of thermic energy and less heat loss. Due its batch type of operation, it is suited merely for doing limited measures of the merchandise. National Dairy Development Board ( NDDB ) which is situated at Anand ( Gujarat ) , India has developed an Inclined Scraped Surface Heat Exchanger ( ISSHE ) for uninterrupted industry of khoa ( Punjrath et al. , 1990 ) . Concentrated milk of 42 to 45 % entire solids is used as provender in this machine and its disposition permits the formation of a pool of boiling milk critical to formation of khoa. Thin Film Scraped Surface Heat Exchanger ( TSSHE ) system has developed by Dodeja et Al. ( 1992 ) at NDRI for the uninterrupted industry of khoa and it consists of two Scraped Surface Heat Exchangers ( SSHE ) which are arranged in a cascade manner. In this machine milk is concentrated in first SSHE to about 40-45 % Entire Solids and eventually to khoa in the 2nd SSHE. But provender for this unit is buffalo milk and therefore rendering it suited for organized little and big dairies and enterp risers which is non in the instance of Inclined Scraped Surface Heat Exchanger. The capacity of both TSSHE and SSHE is about 50 kilograms khoa per hr and many organized dairies have adopted these uninterrupted khoa doing machines. Three-stage uninterrupted khoa industry unit has been developed by Christie and Shah ( 1992 ) . It has three jacketed cylinders placed in a cascade agreement which helps in easy transportation of milk from one cylinder in to other and it works as heat money changer. The heat money changers are installed with a mechanism of supplying disposition and the incline allows the motion of the contents in longitudinal way. The unit has a variable block thrust which helps in velocity accommodation and it is extremely bulky necessitating excessively much shocking country. ( Pal and Cheryan, 1987 ) and ( Kumar and Pal, 1994 ) have implemented Reverse osmosis ( RO ) technique for the industry of khoa from cow milk and American bison milk severally. This procedure comprises pre-concentration of milk ( 2.5-fold for cow milk and 1.5-fold for buffalo m ilk ) utilizing RO procedure followed by dehydration in a steam-jacketed unfastened pan for the industry of khoa. The concluding merchandise obtained by this membrane procedure was found to be indistinguishable to the conventionally prepared merchandise. This procedure saves energy during the initial concentration of milk. In order to do this procedure uninterrupted jacketed pan should be replace with SSHE. Different workers incorporated whey solids in the signifier of whey protein dressed ore ( WPC ) in the milk and reported that increased add-on of WPC in the milk resulted in big granulation in khoa and increased output ( Dewani and Jayaprakasha, 2002 ) . FOOD SAFETY AND QUALITY MANAGEMENT ISSUES DURING KHOA STORAGE Due to higher foods and high H2O activity ( .96 ) , Khoa is easy Susceptible to growing of bacteriums. Staphylococcus aureus and Bacillus Cereuss are the chief contaminating micro beings in khoa and they cause many food-borne diseases. To forestall and cut down microbiological jeopardy from khoa HACCP should be applied. The microbic quality of Khoa is ab initio good during production clip and it will bit by bit deteriorate during storage and selling. The chief Critical Control Point for the impairment was identified as air-tight packaging. This job can be solved through altering the packaging stuff to muslin fabric which allows free air flow, reduced the microbic proliferation ( ICMR, 2000 ) . METHODS TO INCREASE STORAGE LIFE OF KHOA The storage life of khoa is merely two to three yearss, under ambient conditions, and 15-20 yearss under refrigerated conditions ( Ramzan and Rahman, 1973 ) . Rancidity is one of the ground which deteriorates quality of khoa and it adversely a? ECTs storage life of khoa ( Bashir et al. , 2003 ) .Addition of K sorbate vitamin E? ectively improves the storage life of khoa at higher temperatures. Jha and Verma ( 1988 ) have observed increased storage stableness of khoa for 40 yearss by add-on of K sorbate. Other workers besides stated that the storage life of khoa can be enhanced by utilizing di? erent types of nutrient preservatives and antimicrobic agents ( Wadhawa et al. , 1993 ) . At elevated temperatures the storage stableness of newly prepared khoa can be adversely a? ected. By mensurating free fatty acids, peroxide value and iodine value we can find storage stableness of khoa. The free fatso acid, peroxide and I values for newly prepared khoa were 0.025 % , 0.38 meq/kg and 80, se verally. The addition in free fatty acid and peroxide value and lessening in iodine value are the indexs of development of rancidity in khoa during three months of storage at elevated temperature. By adding BHA and BHT we can retard the development of rancidity in khoa on storage. But, BHT will move comparitively better than BHA. Therefore, we can increase the storage stableness of khoa by adding man-made antioxidants like BHA and BHT at elevated temperatures ( Rehman and Salariya, 2005 ) . Decision Although so many engineerings are developed for the production and storage of khoa, there is a still a demand of probe of chemical and physical facets during fabrication of khoa in order to understand factors responsible for quality. And all the known engineerings of fabrication of khoa should be transferred to little holder husbandmans who are the major subscribers of milk production in India.So that they can increase their monetary values of merchandises by bring forthing merchandises which will run into the modern quality criterions. Mentions: Adhikari.A.K. , Mathur.O.N. and Patil.G.R. ( 1994 ) . Interrelationships among Instron textural parametric quantities, composing and microstructure of khoa and gulabjamun made from buffalo milk, Journal of Food Science and Technology, 31 ( 4 ) .pp.279-284. Agrawala.S. P. , Sawhney.I. K. and Bikram Kumar. ( 1987 ) . Mechanized conelike procedure VAT. Patent No. 165440. Aneja.R. P. , Mathur.B. N. , Chandan.R. C. , and Banerjee.A. K. ( 2002 ) . Technology of Indian milk merchandises, 1st Ed. , Dairy India Year Book, Delhi.pp.126-128. Bashir.N. Rehman. Z. U. , Syed. Q. A ; Kashmiri.M. A. ( 2003 ) . Consequence of K sorbate on the physicochemical features of milk dressed ore ( khoa ) during different storage conditions. Pakistan Journal of Scientific Research, 55.pp. 103-109. Boghra.V. R. and Rajorhia.G.S. ( 1982 ) . Use of pre-concentrated milk for khoa devising, Asiatic Journal of Dairy Research. 1.pp.6 -12. Christie. I. S. and Shah, .U. S. ( 1992 ) . Development of a three phase khoa doing machine. Indian Dairyman.44 ( 1 ) .pp. 1 4. Dewani. P. P. and Jayaprakasha. H. M. ( 2002 ) . Consequence of add-on of whey protein dressed ore on physico-chemical and centripetal features of khoa and khoa based Sweets, Journal of Food Science and Technology.39 ( 5 ) .pp.502 506. Dodeja.A. K. , Abichandani. H. , Sarma.S. C. and Pal.D. ( 1992 ) . Continuous khoa doing system design, operation and public presentation, Indian Journal of Dairy Science. 45 ( 12 ) .pp. 671 674. FAO. ( 2001 ) .Report on the FAO E-mail Conference on Small-scale Milk Collection and Processing in Developing Countries. Chapter 3, pp.15. FAO. ( 2003 ) .A Review of Milk Production in India with Particular Emphasis on Small-Scale Producers, pp.6. FAO. ( 2002 ) . Annex I: Critical issues for hapless people in the Indian dairy sector on the thresold of a new epoch. Gothwal.P.P. and Bhavadasan.M. K. ( 1992 ) . Studies on the Browning features in dairy merchandises, Indian Journal of Dairy Science, 45 ( 3 ) .pp. 146-151 Gupta. S.K. , Patil.G.R. , Patel. A.A. , Garg.F.C. and Rajorhia.G.S. ( 1990 ) . Instron texture profile parametric quantities of khoa as influenced by composing, Journal of Food Science and Technology, 27 ( 4 ) .pp. 209-213 hypertext transfer protocol: //nddb.org/statistics/milkproduction.html hypertext transfer protocol: //www.dairyforall.com/indian-khoa.php Indian Council of Medical Research ( ICMR ) . ( 2000 ) . Application of Hazard Analysis and Critical Control Point for betterment of quality of processed nutrients, Vol. 30, No. 5. International Conference on Traditional Dairy Foods. ( 2007 ) . National Dairy Research Institute, Karnal ( India ) , pp. 29. Jha.Y. K. A ; Verma.N. S. ( 1988 ) . Consequence of K sorbate on the shelf life of khoa, Asiatic Journal of Dairy Research, 7.pp. 195-198. Kumar. S. and Pal.D. ( 1994 ) . Production of khoa from buffalo milk concentrated by rearward osmosis procedure, Indian Journal of Dairy Science. 47 ( 3 ) .pp.211 214. Mann.B. and Gupta.A. ( 2006 ) . Chemistry of milk in relation to industry of traditional dairy merchandises, In collection of Developments in traditional dairy merchandises , Centre of Advanced Studies in Dairy engineering, NDRI, Karnal. pp.12-17. Pal.D. and Cheryan.M. ( 1987 ) . Application of rearward osmosis in the industry of khoa: Procedure optimisation and merchandise quality, Journal of Food Science and Technology, 24 ( 5 ) .pp. 233 238. Pal.D. and Gupta.S. K. ( 1985 ) . Centripetal rating of Indian milk merchandises, Indian Dairyman, 37 ( 10 ) .pp. 465-474. Pal.D and Raju.P.N. ( 2006 ) . Developments in the industry of heat desiccated traditional milk sweets, In collection of Developments in traditional dairy merchandises , Centre of Advanced Studies in Dairy engineering, NDRI, Karnal. pp.18-25. Patil.G.R. Patel.A.A. , Allan-Wojtas. P. and Rajorhia. G.S. ( 1992 ) . Microstructure and texture of khoa, Food Structure, 11:155. Punjrath.J.S. , Veeranjamlyala.B. Mathunni.M. I. , Samal.S.K. and Aneja.R. P. ( 1990 ) . Inclined scraped surface heat money changer for uninterrupted khoa devising. Indian Journal of Dairy Science. 43 ( 2 ) .pp.225 230. Ramzan. M. , and Rahman.R. U. ( 1973 ) . Tocopherol? ECT of storage clip and temperature on the quality of cow milk khoa, Pakistan Journal of Science, 25.pp. 149-154 Sindhu. J.S. , Arora.S. and Nayak. S. K. ( 2000 ) . Physico-chemical facets of autochthonal dairy merchandises, Indian Dairyman, 52 ( 10 ) .pp. 51-64. Wadhawa. B. K. , Gandhi. D. N. , and Goyal.G. K. ( 1993 ) . Enhancement in the shelf life of khoa, Indian Food Packer, 47.pp.5-53. Zia-ur Rehman and A.M. Salariya. ( 2005 ) .E? ECT of man-made antioxidants on storage stableness of Khoa a semi-solid concentrated milk merchandise, Food Chemistry 96 ( 2006 ) .pp.122-125.