Vol. 9, Special Issue 1 (2024)

Background: In India, dairy farming is a significant part of the rural population, providing not only supplementary income and nutritional standards but also organic manures and draught power. Assessing the economics of milk products would be extremely beneficial in planning for the improvement of the productivity of dairy animals’ products and dairy policies to increase profitability and hygienic dairy products. Rabri is a daily-based sweet popular in India. The high sugar and fat content imposes restrictions on its consumption for health reasons. A study was conducted to evaluate the chemical and sensory quality of the indigenous milk-based product "Rabri".

Methods: A total of four samples from each dairy shop were purchased and brought to the laboratory of the dairy department at Raja Balwant Singh College Agra to achieve the objectives of the present study. Samples were purchased from a randomly selected sweet or dairy shop in Agra District situated in different markets: Lohamandi, Bodala, Shikandra, and Shahganj. The concentration of different components of Rabri varied greatly from sample to sample. The economics of milk products and the resource use efficiency of milk were computed based on Rabri quality physicochemical and microbial attributes based on collected data.

Result: I calculated the physicochemical attributes of Rabri marketed in Agra city and calculated different zone attribute ranges from acid value 1.58 to 1.98, fat 15.84 to 17.34, protein 8.99 to 9.32, lactose 14.75 to 16.09, and sucrose 20.35 to 22.12 percentages, respectively. The microbial quality of Rabri marketed in Agra city was calculated for the different zones of Lohamandi, Bodla, Shikandra, and Shashganj. Total viable counts were estimated to be 20.75, 18.71, 22.05, and 15.31x103/g in Rabri the coliform count in the market Rabri sample was estimated to be 8.51, 7.47, 6.86, and 7.41/g; and yeast and mould were 12.26, 10.95, 8.16, and 9.54/g, respectively. It was observed that the physicochemical and microbial attributes of the makeup further suggest that the hygienic aspect of market Rabri is also in a poor state.