NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
122
RESEARCH
INTO INDIAN CITY MILK
[VOL. XX, PART II,
According to the bacterial counts the classification of all milk samples was observ-
ed to be as under:
Class I or good milk
Class II or milk of fair average quality
....
Class III or bad milk
Class IV or very bad milk
Total
32 per cent
60 „
8 „
nil
100
A comparison of the plate count and the methylene blue reduction time of samples
evealed a good correlation between the two. Few exceptions to this correlation
were, however, noted.
The plate count of the milk samples rich in fat and total solids was observed to
be slightly more than that of those poorer in fat and total solids and which
contained large percentage of added water.
All milk samples of buffalo stables and 80 per cent of vendor's milk samples
were found to have been contaminated with coliform bacteria.
Eighty per cent of buffalo milk and 36 per cent of vendor's milk were found to
react positively to the alcohol test. The results of the phenolphthalein test suggest
a correlation that a higher percentage of titrable acidity is accompanied by a
higher plate count to a certain extent and vice versa. The significance of these
findings has been discussed.
ACKNOWLEDGEMENT
This work was undertaken under the Bacteriological Research Extension
Scheme, Government of Bombay. The writers thank Rai Bahadur P. N. Nanda,
M.R.C.V.S., Animal Husbandry Commissioner, Indian Council of Agricultural
Research, Delhi, Mr. Laxmi Sahai, M. Sc., M.R.C.V.S., Director of Animal Husban-
dry and Veterinary Science, Bombay Province, Poona and Mr. S. R. Chadha,
B. Sc., M.R.C.V.S., Principal, Bombay Veterinary College, for the encouragement
given in this piece of work.
REFERENCES
Aggarwala, A. C. (1929). A laboratory Manual of milk Inspection
Eckls, Combs and Harold Macy (1934). Milk and milk products
Gaiger and Davis (1947). Veterinary Pathology and Bacteriology
Imperial Dairy Expert, Annual Report (1939).
Joshi L. L. (1916). Milk problem in Indian cities (Report on the marketing of milk in India and
Burma, 1941)
Mackie and MaCartney (1946).
Handbook of practical Bacteriology
Norman C. Wright (1937). Report, Development of cattle and Dairy Industries In India
Robert Pepperhall (1942). Report, Production and Distribution of milk in India
Simmons J. S. and Gentkow C. J. (1944). Laboratory methods of the United States Army
Stitt, Clough and Clough (1943). Practical Bacteriology, Haemotology and animal Parasitology
Verma H. C., Kothavalla Z. R. and Sheshacharyulu E. V. (1944). Indian J. vet, Sci., XIV, 223
Walton J. H. (1925). Bull. Agric. Res. Inst, Pusa. 59
Walton J. H. (1927). Ibid, 170
STUDIES ON THE METHOD OF PREPARATION OF GHEE
VI. CHANGES IN FAT GLOBULES OF MILK ON SOURING
By K. S. RANGAPPA AND B. N. BANERJEE, Department of Biochemistry, Indian
Institute of science, Bangalore
(Received for publication on 19 December 1949)
(With three text-figures)
T HE size, distribution, electric charge, churning temperature and state of aggre-
gation of fat globules in the churning medium (dahi or cream) are the principal
factors determining the churnability and the yield of butterfat. (The role of dilu-
tion of curd has already been studied in part V.)
A study has been made in this paper of the changes in electrophoretic velocity
and appearance of fat globules in milk on souring.
CHANGES IN APPEARANCE OF FAT GLOBULES ON SOURING
Experiment
Boiled buffalo milk, was seeded as usual and soured. During souring, 1 c.c. of
sample was drawn, made up to 25 c.c., carefully mixed and examined under the
microscope. A micrometer eyepiece was fitted to the microscope to observe the
size of the fat globules. The behaviour of fat globules of various sizes at different
levels of acidity of curd was noted. The illustration, recorded with a camera
lucida (Fig. 1), gives a picture of the changes on souring. The souring was conducted
at room temperature (19°C.—30°C.) and at 37°C. The magnification was so adjusted
as to give 3.3µ for each division of the micrometer scale.
Results
The size of fat globules in buffalo milk ranges from less than 3.3µ, to 33µ, the
largest ones being comparatively few in number. In the microscopic field, the fat
globules in raw milk are evenly distributed and fairly closely packed, and move
quite freely with respect to each other. Even after boiling and cooling almost
the same state of affairs continues, except for a slightly less even distribution, less
free movement and slightly larger inter-globular spaces. This begins to be quite
marked at 0.2 per cent acidity when the tendency for aggregation of globules of
3.3µ to 9.9µ is apparent. The small globules (less than 3.3µ) still move freely,
and the larger ones (above 9µ) remain distinct. At 0.8 per cent acidity, however,
clumps of globules of 6µ to 9µ, enmeshed in lumps of casein, appear in the field.
On shaking, more globules enter into the clump. The finer globules move slowly
in the inter-globular spaces while the larger ones remain stationary. With further
123
I
124
STUDIES ON THE METHOD OF PREPARATION OF GHEE [VOL. XX, PART II
CHANGES IN FAT GLOBULES OF MILK ON SOURING
FIG. 1. Change in appearance of fat globules on souring milk
June, 1950]
K.
RANGAPPA
AND
B.
BANERJEE
125
rise in acidity, (1.2 per cent) bigger globules (9µ to 15µ) also enter into the clumps,
but the largest ones and fine globules remain discreet. The tendency of the large
globules to coalesce, and even undergo distortion on staking, becomes very marked
at this stage. On churning out the butter, almost all the fat globules remaining
behind in the buttermilk are less than 3.3µ and are enmeshed in lumps of casein,
and account, mostly, for the fat loss on churning.
The same changes occur at both the temperatures of souring studied in the
experiment.
ELECTRIC CHARGE ON FAT GLOBULES
The electric charge on the fat globules of milk and their iso-electric point have
formed the subject of study by various workers. Thus Momsen [1929] found that
the fat globules of milk carried a negative charge, and he located the iso-electric
point at pH 4.1. Prieger [1930], however, found the iso-electric point to lie at pH
4.2. North and Sommer [1935] as well as Mohr and Brockmau [1930] found the
iso-electric point to lie at pH 4.3. And it is to be noted that almost all the workers
have used in their studies, acid and alkaline media or buffer solutions for changing
the pH artificially, and only washed or unwashed milkfat, more or less free from the
milk proteins. In the present experiments the electrophoresis of milkfat on souring
has been recorded.
Experiment
Buffalo milk was soured as before, and the pH, acidity, and electrophoretic
velocity were recorded at two temperatures (17°C.—28°C. and 40°C.) of souring.
The souring was carried out with mixed flora as well as with Lacto bacillus acido-
philus as seed.
The microcataphoretic apparatus described by Mattson [1928, 1933] was used
for measuring the electrophoretic velocity of fat globules.
In order to identify and distinguish between particles of fat and of coagulated
protein in soured milk, a preliminary experiment was conducted. One per cent
dilute solution in distilled water of whole milk and of skimmed milk were run through
the cell and observed. In whole milk, numerous particles appear as bright little
dots of light with a faint aurora. These exhibit anodic movement when the current
is switched on. The skimmed milk solution, on the other hand, is very largely free
from the bright dots except for a stray particle similar to those in whole milk, indi-
cating that the protein in fresh milk being in the colloidal state is not seen under
the microscope, and that the illuminated particles are, therefore, fat globules.
Again, for confirmation the whole milk and skimmed milk were soured for 12 hours,
when they set into curd. The soured whole milk showed numerous fat particles
similar to those in unsoured whole milk in addition to large cloudy lumps far bigger
than the bright globules of fat. The soured skimmed milk, on the other hand,
exhibited only the large cloudy masses, with an occasional particle of fat. Thus the
coagulated protein masses can be easily distinguished from fat globules in curd
soured from whole milk. The changes in electrophoretic velocity with pH and
acidity are given in Table I and graphically represented in Figs. 2 and 3.
I2
126
STUDIES ON THE METHOD OF PREPARATION OF GHEE [Vol. XX, PART II
FIG. 2. PH-Mobility curve
FIG. 3.—Acidity mobility curve
June, 1950]
K.
RANGAPPA
AND
B.
BANERJEE
127
DISCUSSION
The table and the figures show that the iso-electric point of milkfat during
souring of milk lies between pH 4.5 and 4.6, irrespective of the temperature of
souring and the starter used. It must, however, be noted that the wide variations
in the electrophoretic velocity of the individual particles at all stages, and the
observation that even at pH 4.7 and 4.6 an increasing number of particles are elec-
trically neutral, show that all particles are not neutralised simultaneously.
When the acidity-mobility curve is considered, however, there appear appreciable
differences in the acidity levels at the iso-electric point. With the pure culture of
Lacto bacillus acidophilus and with one sample of mixed starter, the iso-electric point
of the fat globules in dahi lies between 1.2 and 1.3 per cent lactic acid ; but with a
different sample of mixed starter it lies between 1.5 and 1.6 per cent. In practice
as the majority of fat globules are electrically neutral at pH 4.6 and 4.7, the maximum
yield of butter may be obtained by churning the butter at about 1 per cent acidity.
TABLE I
Changes in electrophoretic velocity of fat globules on souring milk
Sample
Fresh milk .
Boiled milk+seed
curd
do.
do.
do.
do.
do.
do.
do.
Hours of souring
Percentage
of
acidity
(lactic)
Starter—mixed flora ; room temperature 17.5°—28°C.
4 hours
8 hours
19 hours
24 hours
28 hours
32 hours
42 hours
0.11
0.22
0.48
0.92
1.17
1.28
1.38
1.43
1.56
pH
6.7
6.6
6.4
6.8
4.8
4.75
4.7
4.6
4.5
Electrophore-
tic velocity
µ/sec./volt.
—1.47
—1.22
—0.97
—0.83
—0.61
—0.55
—0.26
—0.13
+0.16
128
STUDIES ON THE METHOD OF PREPARATION OF GHEE [VOL. XX, PART II
TABLE I—contd.
Changes in electrophoretic velocity of fat globules on souring milk—contd.
Sample
Boiled milk +
seed curd
do.
do.
do.
do.
do.
Sterile milk +
seed curd
do.
do.
do.
do.
do.
do.
do.
do.
do.
do.
Hours of souring
Percentage
of
acidity
(lactic)
Starter—mixed flora ; temperature 40°C.
1.5 hours
3 hours
5.5 hours
8 hours
24 hours
0.28
0.56
0.95
1.15
1.5
2.0
Pure culture, Lacto Bacillus Acidophilus 40°C.
3 hours
8 hours
13 hours
32 hours
37 hours
50 hours
73 hours
88 hours
128 hours
0.16
0.17
0.18
0.22
0.27
0.43
0.67
0.83
1.05
1.20
1.20
pH
6.7
6.6
5.8
4.8
4.6
4.5
6.7
6.6
6.6
6.2
6.1
5.5
5.1
4.8
4.7
4.6
4.5
Electrophore-
tic velocity
µ/sec/volt.
—2.0
—1.6
—1.2
—0.65
—0.18
+0.75
—1.9
—1.74
—1.73
—1.4
—1.3
—0.88
—0.64
—0.46
—0.25
—0.19
+0.32
June, 1950]
K.
RANGAPPA
AND
B.
BANERJEE
129
SUMMARY
A study has been made in this paper of the changes in electrophoretic velocity
and appearance of fat globules in milk on souring.
As the acidity develops in soured milk the medium-sized fat globules first begin
to coalesce. The larger globules then enter the clusters, leaving only the minute
globules (less than 3.3µ free in the inter globular spaces. The shape of all the
globules is retained to the last. But the tendency to adhere together and even
undergo distortion increases with the rise in acidity.
On churning the curd, practically all the globules above 3.3µ enter into butter.
In the buttermilk only the very small globules, entrained in casein lumps, are to be
seen.
The changes that occur in the electrophoretic velocity of milk fat globules on
souring milk with three different starters have been studied by using Mattson's
microcatephoretic apparatus.
The fat globules are found to become electrically neutral at a pH of 4.5 to 4.6,
irrespective of the starter used and the temperature of souring.
But the level of acidity of sour milk at which this occurs differs with the starter—
with a pure culture of L. acidophilus and a good seed curd, in which the lactic acid
flora predominate, the fat globules are neutral between 1.1 and 1.3 acidity, while
for ropy seed the iso-electric point occurs at about 1.5 per cent acidity. These
results stress the importance of choosing the right type of seed curd in the indigenous
method of making butter.
REFERENCES
Mattson (1928). J. Phy. Chem., 22, 1532
—(1933); Ibid. 37, 223
Mohr and Brockman. (1930). Milch. Witschaft., 11, 211
Momsen, Monatschr Kinderheilk., (1929). 42, 361
North and Sommer (1935). J. Dairy Sci., 18, 21
Prieger, (1930). Biochem. Z., 217, 330
KEEPING QUALITY OF GHEE
By NOSHIR N. DASTUR. A. RAHAMAN and N. B. SHROFF, Indian Dairy Researeh
Institute, Bangalore
(Received for publication on 13 May 1949)
F RESH ghee should have no free fatty acids or rancidity. Presence of free
fatty acids denotes that ghee has been prepared and stored under unfavourable
conditions, e.g. use of raw milk, storage of curds unnecessarily long, storage of
butter and kachha ghee, etc. [Srinivasan and Banerjee, 1946 ; Rangappa et al., 1946
Rangappa and Banerjee, 1946]. Rancidity in ghee denotes poor storage quality.
Both these defects are thus associated with poor keeping quality of ghee. At present
there is no legal safeguard against poor quality of ghee in most of the provinces.
Only the Agmark and Army standards provide a limit for the maximum free
fatty acids to be allowed. Large quantity of ghee usually sold in the market has con-
siderable amount of free fatty acids. For rancidity no chemical standard has been
prescribed but it has been suggested that ghee should not have a peroxide value of
more than 5 ml. of N/500 thiosulphate per gm. of ghee (I.C.A.R. Misc. Bull., 64, 1946).
Many of the common defects in ghee are attributed by persons in trade to such
causes as feed given to animals. For example, the poor keeping quality of ghee
produced in summer months is attributed to the feeding of old oil-cakes and unusual
feeds, like the leaves of various trees. As high acidity in ghee is encountered so
frequently experiments have been carried out to study the development of acidity
in ghee produced under standard conditions, ghee produced by animals receiving
special feed and ghee collected from different parts of the country. Side by side the
development of rancidity in ghee has also been studied.
EXPERIMENTAL
For studying the keeping quality samples of ghee were stored in glass bottles
with a small air gap and kept at 37° C. in an incubator. The samples were examined
at intervals for acid value (per cent oleic) and peroxide value [Dastur and Lea,
1941]. Ghee samples prepared from the milk of animals receiving special feeds
were also analyzed for their various chemical constants. The particulars of
collection of various samples are described below :
Farm produced ghee
Milk was collected from Gir, Sahiwal, Sindhi, Tharparkar and Cross-bred cows
and Dharwar and Murrah buffaloes maintained at the I.D.R.I. farm. Cream was
separated and this churned into butter and the latter was melted into ghee. Ghee
was prepared by two methods, viz. by gently heating the butter to a temperature
not exceeding 120° C. and by warming butter to 60° C., allowing the aqueous portion
to settle and then decanting off the clear fat. Keeping quality of samples pepared
by both the methods, was studied over a period of over seven months. The results
are shown in Table I.
131
K
132
KEEPING QUALITY OF GHEE
[VOL. XX, PART II,
TABLE I
Keeping qualtity of farm produced ghee samples
Serial
num-
ber
Particulars of ghee
samples
0
First batch—butter heated to 120°C.
1
2
3
4
5
6
7
Cross-bred cows
Gir cows
Sahiwal cows
Sindhi cows
Tharparkar rows
Dharwar buffaloes
Murrah buffaloes
0.25
0.20
0.19
0.12
0.17
0.31
0.40
Second batch—butter heated to 120°C.
8
9
10
11
12
13
Cross-bred cows
Gir cows
Sahiwal cows
Sindhi cows
Tharparkar cows
Murrah buffaloes
0.25
0.20
0.10
0.10
0.30
0.00
Second batch—butter heated to 60°C.
14
15
16
17
Cross-bred cows
Gir cows
Sindhi cows
Murrah buffaloes
0.10
0.10
0.10
0.00
Second batch—butter heated to 120ºC.
18
19
20
21
22
23
Second
24
25
26
27
Cross-bred cows
Gir cows
Sahiwal cows
Sindhi cows
Tharparkar cows
Murrah buffaloes
batch—butter heated to
Cross-bred cows
Gir cows
Sindhi cows
Murrah buffaloes
0.16
0.14
0.17
0.26
0.20
0.12
60°C.
0.18
0.16
0.23
0.11
15
0.19
0.15
0.25
0.19
0.19
0.35
0.15
0.20
0.20
0.20
0.20
0.25
0.36
0.05
0.05
0.23
0.35
..
..
..
.. ..
..
..
..
..
..
51
Number of days of storage at 37° C.
64
81
97
113
130
150
Peroxide values (nil N/500 thiosulphate per gm.)
0.19
0.19
0.10
0.15
0.44
1.24
0.88
0.26
0.30
0.30
0.30
0.50
0.64
040
0.25
0.25
0.30
0.23
0.20
0.25
0.29
0.20
0.13
0.25
0.20
0.32
0.13
..
..
..
..
..
..
..
0.30
0.40
0.25
0.30
0.86
1.06
0.20
0.20
0.29
1.35
0.60
0.30
0.31
0.46
0.63
1.31
0.77
0.25
0.40
0.25
0.50
141
1.38
0.30
0.41
0.36
1.73
0.65
0.47
0.40
0.55
0.60
1.44
0.67
..
..
..
..
..
..
..
..
..
..
0.63
0.57
0.50
0.57
0.73
1.92
0.78
..
..
.. ..
..
..
..
..
..
..
Acid values (per cent oleic)
..
..
.. ..
..
..
..
..
.. ..
0.26
0.22
0.24
0.28
0.24
0.14
0.40
0.21
0.33
0.15
..
..
..
..
..
..
..
..
..
..
0.28
0.23
0.29
0.30
0.25
0.15
0.41
0.23
0.36
0.17
0.90
0.77
0.73
0.79
1.00
2.70
1.08
0.57
0.71
0.59
0.48
2.15
2.37
0.51
0.53
0.62
2.58
..
..
..
..
..
..
..
..
..
..
0.95
1.45
0.76
0.75
0.96
3.51
1.45
0.64
0.90
0.60
0.55
2.48
2.45
0.59
0.70
0.75
3.21
0.30
0.26
0.30
0.34
0.28
0.18
0.46
0.25
0.37
0.23
104
1.45
1.30
0.95
0.90
1.05
4.52
1.49
..
..
..
..
..
..
..
..
..
..
..
..
.. ..
..
..
..
..
..
..
189
1.49
2.08
1.58
1.28
2.08
9.89
2.49
0.98
1.48
0.81
0.79
2.69
2.79
0.72
0.88
1.04
5.59
0.30
0.28
0.31
0.36
0.28
0.18
..
..
..
..
220
2.10
3.21
1.98
1.59
2.92
.. 2.79
1.45
2.05
1.28
1.45
3.22
3.53
0.82
1.25
1.25
..
0.32
0.28
0.32
0.38
0.32
0.24
0.50
0.35
0.41
0.23
Ghee samples from animals fed on cakes, green grass and tree leaves
For trial with each feeding stuff two cows and two buffaloes of the same breed
were used. The average milk yield of cows was 20 lb.—25 lb. and that of buffaloes
15 lb.—20 lb. For each series of trials two cows and two buffaloes, of almost identical
age, stage of lactation and milk yield were kept as controls receiving the normal
dairy ration. The duration of feeding trial with each variety of feeding stuff was
June, 1950] N. DASTUR, A. RAHAMAN AND N. SHROFF 133
fourteen weeks of which the first two weeks were control period when all the animals
received the normal dairy ration. For next eight weeks animals were given special
feeds after necessary adjustments in their normal ration, and the last four weeks again
served as the control period.
Milk samples were collected from these animals at intervals, separated and con-
verted into butter and ghee, as early as possible. The milk of two cows and two
buffaloes receiving the same ration were mixed in equal quantities before separation.
A part of the butter obtained was stored at room temperature for seven days and
examined for flavour and texture.
The feed of animals was arranged as follows :
(a) Tender grass. When the experiment was started the dairy ration included
55 lb. of green grass per day in the case of cows and 70 lb. of green grass per day in
the case of buffaloes. No change was made in the ration of the experimental animals
but care was taken to see that the grass given was as tender as possible. The ration
of each animal consisted of:
Ragi straw
Guinea grass
Rhodes grass
Cows
lb.
3
30
25
Buffaloes
lb.
3
35
35
Concentrate mixture : 1 lb. for every 2 lb. of milk produced by the animal.
The concentrate mixture consisted of wheat bran 4.0 parts, groundnut cake 2.5 parts,
gram husks 2.0 parts and gram crushed 1.5 parts.
(b) Neem, tamarind and mango leaves. These were fed at the rate of 10 lb. per
animal per day. Neem and tamarind leaves were consumed by the animals readily.
Mango leaves were first chaffed and then mixed with the roughage. The leaves
replaced an equal quantity of green grass in the ration.
(c) New and stored oil cakes. Three varieties of cakes were used, viz. groundnut-
expeller, groundnut-ghanna and sesame-ghanna. These cakes were fed when just
received and also after a storage for three months (after packing) in gunny bags.
Cakes were fed at the rate of 5 lb. per day to each animal. To make the ration
palatable, the above quantity of cake was mixed with 0.5 lb. of each of wheat bran,
gram crushed and gram husk. This mixture was fed in place of the concentrate
mixture described above. The quantity of green grass was also reduced to only
10 lb. per day and the ragi straw increased to 10 lb.
The acid and peroxide values of samples of cakes stored for three months were
respectively, sesame cake-ghanna, 46.5 and 6.0; ground nut cake-ghanna,
49.5 and 5.8 and groundnut cake-expeller, 15.4 and 4.6. As a rule ghanna cake
contains two to three times more oil than expeller cake.
The results of keeping quality of these samples are given in Tables II and III and
will be discussed later.
K 2
134
KEEPING QUALITY OF GHEE
[VOL. XX, PART II,
TABLE II
Keeping quality of ghee samples from animals fed special feed and stored at 37°C.
Group
number
Cow
1
2
3
4
5
6
7
8
Buffalo 1
2
3
4
5
6
Description of feed
given to
animals
Control
Tender grass
Neem leaves
Tamarind leaves
Mango leaves
Groundnut expeller
Groundnut ghanna
Sesame ghanna
Control
Tender grass
Neem leaves
Tamarind leaves
Mango leaves
Groundnut expeller
Peroxide values
0
days
0.44
0.30
0.25
0.35
0.20
0.35
0.25
0.25
0.40
0.25
0.30
0.49
0.38
0.15
30
days
0.45
0.52
0.30
0.49
0.44
0.95
0.55
0.40
0.80
0.53
0.48
0.50
0.84
0.70
50
days
60
days
75
days
90
days
105
days
120
days
135
days
Normal ration for 2 weeks before feeding special rations
0.46
0.60
0.64
0.64
0.53
1.45
0.75
0.56
1.38
0.61
0.50
0.95
0.88
0.75
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
0.69
0.70
0.67
0.86
0.76
1.88
1.00
0.96
1.62
0.65
0.93
1.17
1.24
1.12
0.78
0.97
0.67
0.92
1.26
2.26
1.21
1.24
1.93
0.88
1.07
1.71
1.51
1.38
..
..
..
..
..
..
..
..
..
..
..
..
..
..
0.80
1.09
0.80
1.33
1.34
2.52
1.80
1.30
2.21
1.01
1.40
2.00
1.90
1.71
150
days
1.18
1.35
0.82
1.38
1.50
2.8
1.90
1.47
2.68
1.49
1.48
2.30
2.13
1.89
Acid values
0
days
0.31
0.23
0.27
0.14
0.26
0.37
0.19
0.22
0.10
0.28
0.32
0.14
0.32
0.12
30
days
0.34
0.26
0.30
0.16
0.33
0.42
0.28
0.38
0.14
0.33
0.48
0.16
0.43
0.19
60
days
0.37
0.28
0.32
0.18
0.40
0.46
0.36
0.42
0.18
0.38
0.52
0.18
0.52
0.32
80
days
0.40
0.32
0.38
0.20
0.42
0.48
0.33
0.48
0.20
0.38
0.54
0.20
0.57
0.42
110
days
0.42
0.34
0.45
0.24
0.48
0.50
0.56
0.52
0.22
0.40
0.58
0.22
0.62
0.48
150
days
0.49
0.36
0*58
0.28
0.59
0.52
0.61
0.54
0.28
0.40
0.63
0.28
0.73
0.50
June, 1950] N. DASTUR, A. RHAMAN AND N. SHROFF 135
7
8
Cow
1
2
3
4
5
6
8
Baffalo 1
2
3
4
5
6
7
8
Groundnut ghanna
Sesame ghanna
Control
Tender grass
Neem leaves
Tamarind leaves
Mango leaves
Groundnut expeller
Groundnut ghanna
Sesame ghanna
Control
Tender grass
Neem leaves
Tamarind leaves
Mango leaves
Groundnut expeller
Groundnut ghanna
Sesame ghanna
0.25
0.07
0.20
0.10
0.30
0.10
0.30
0.11
0.30
0.20
0.43
0.12
0.15
0.30
0.32
0.35
0.25
0.55
0.40
0.09
0.25
0.20
0.60
0.60
0.50
0.40
0.55
0.56
0.53
0.45
0.30
0.45
0.65
0.41
0.50
0.75
0.56
0.14
0.28
0.30
0.84
1.14
1.09
0.55
0.57
0.77
0.74
0.57
0.46
0.75
1.10
0.74
1.08
..
..
0.17
0.36
0.32
0.99
1.18
1.19
0.57
0.69
0.87
0.84
0.79
0.58
0.78
1.20
0.90
1.10
..
..
1.00
0.96
[1.21
[1.24
..
..
Special ration for 3.5 week
0.20
0.38
0.48
1.04
2.10
1.29
0.99
0.99
1.58
1.18
1.38
0.78
1.50
1.56
1.19
1.36
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
0.43
0.40
0.69
1.19
2.80
1.34
1.07
1.26
1.70
1.33
1.51
0.80
1.61
1.86
1.27
1.55
1.78
1.30
0.89
0.57
0.83
1.60
2.91
1.38
1.34
1.33
1.73
1.38
2.04
1.14
1.74
2.02
1.51
1.71
1.90
1.47
1.09
0.68
0.98
2.39
3.43
1.47
1.77
1.90
2.06
1.73
2.33
1.46
2.31
2.10
1.62
2.08
[0.19
[0.22
0.19
0.07
0.28
0.26
0.19
0.23
0.28
0.19
0.07
0.14
0.14
0.32
0.33
0.14
0.28
0.14
0.32
0.38
0.23
0.19
0.40
0.30
0.24
0.26
0.35
0.23
0.09
0.19
0.16
0.66
0.41
0.15
0.34
0.15
0.48
0.42
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
0.53
0.48
0.26
0.23
0.46
0.34
0.26
0.29
0.42
0.26
0.11
0.21
0.18
0.69
0.64
0.16
0.36
0.17
0.55
0.52
0.28
0.28
0.50
0.38
0.28
0.32
0.47
0.32
0.12
0.22
0.20
0.72
0.48
0.16
0.38
0.18
0.61
0.54
0.32
0.30
0.57
0.42
0.32
0.34
0.57
0.52
0.12
0.23
0.22
1.05
0.51
0.18
0.45
0.32