DEPARTMENT OF LIVESTOCK PRODUCTS

TECHNOLOGY
KNP COLLEGE OF VETERINARY SCIENCE, SHIRWAL DIST-
SATARA

History: The Department of Livestock Products Technology enacted as one of the

Department under the umbrella of KNP College of Veterinary Science, Shirwal since the
adoption of Veterinary Council of India’s (VCI) Regulations 1994. The department is
committed to the service of mankind through innovative teaching, research and extension.

The preceding faculty and existing staff of the Department:

Sr. No. Name Designation

1 Dr. B. R. Kadam
2 Dr. D. T. Sakunde
3 Dr. D. G. Gandhale
4 Mr. Katneshwarkar
Assistant Professor, Deputed as T. O. to Hon’ble Vice-
Chancellor, MAFSU Nagpur
Assistant Professor & In-Charge
Ex Lab. Technician
Senior Lab. Technician

2. Photo gallery (5-10 recent colour photographs (4” x 6”) with title)

Achievements The faculty of the department is known for their innovative teaching and
develops teaching materials viz. practical manuals, power points, scientific displays, question
bank, course wise e-study material etc for undergraduate teaching. Department has completed
one RKVY project. Faculty showed active participation in organizing technical seminars,
workshop and conferences at college level viz. ISSGPU Conference, IAWV conference, world
rabies, zoonoses day, University foundation day etc. Department is actively associated with
extension activities through imparting hands-on training programme on “Value addition to
milk” for farmers and unemployed youth, delivering radio talk, pashu-salla, popular articles,
participation in exhibitions, farmer visits to department’s demonstration milk plant etc.
Research Projects:
Completed Extension based project:
Sr. Title Name of PI Amount Funding Duration Achievements
No (Rs) Agency
1. “Socio- Dr. B. R. Kadam 60.00 Govt. of 02 Years 1. Establishment of
economic Lakhs Maharashtra Milk Processing
Upliftment of through Demo. Unit
Farming RKVY 2. Establishment of
Community Farmers Training
through Center
Technology of 3. Farmers Training
Value Added (Trained 490 farmers
Milk Products” successfully)
 Submitted for funding:
Sr. Title of the Scheme Name of Principal Amount Funding Agency
No Investigator (Rs)
1. “Development of shelf stable cost Dr. D. T. Sakunde 32.065 lakhs MOFPI
effective chicken snacks”

Facilities available
1. Good laboratory facility for teaching and research is available.
2. Milk Processing Demonstration Unit: facilitated with 200 lits/hr capacity of
pasteurization plant and different milk processing equipments.
3. Farmers training Center: facilitated with audio visual aids and different furniture.
Services offered
Sr. Nature of service Sample required Duration of
No test
1. Milk Analysis: Fat, SNF, Protein, Milk Sample Depends on the
Acidity etc. test of interest

Future Plans
 Establishment of Mini slaughter house for small animals & poultry

 Strengthening of Research facility in LPT

 Establishment of Meat products processing unit.

 Establishment of sale counter of livestock products.

 Starting post graduate programme in LPT.

Faculty…

1. Name of faculty member: Dr. D. T. Sakunde

Designation: Assistant Professor
Qualification: M. V. Sc
Email : deepalivet2012@gmail.com
Mobile : 09960853709

Research area of Interest: Meat and meat products Technology

Achievements:
 Worked as Co Principal Investigator for RKVY Project titled on “Socio-economic
Upliftment of Farming Community through Technology of Value Added Milk Products”
 Life member of IMSA, IAWV

Publications:

1. Research paper : 04,

2. Popular articles : 02
3. Books : 01 (Marathi) Book chapters- 00;
4. Radio Talks : 10
5. TV Shows : 00

No. of student Guided (MVSc/PhD): 00

Contact Information
Office: Department of Livestock Products Technology, KNP College of Veterinary Science,
Shirwal Dist-Satara, Maharashtra, 412801. Ph: 09960853709 email:
deepalivet2012@gmail.com
COURSES OFFERED
A. FOR B. V. Sc. & A.H. DEGREE

Sr. Course Number Year and Semester Title Credits

No.
1. LPT-311 3rdYear “Milk and Milk products 1+1 = 2
Semester V Technology”
2. LPT-312 3rd Year “Abattoir Practice and 1+1 = 2
Semester V Animal Products
technology”
3. LPT-321 3rd Year “Meat Science” 1+1 = 2
Semester VI
4. Entrepreneurial 3rd Year “Milk Products” Non Credit
Training

LECTURE SCHEDULE: LPT-311, SEMESTER -V

MILK AND MILK PRODUCTS TECHNOLOGY

Lecture Particulars
No.
1 Milk Industry in India.
2 Layout of milk processing plant and its management.
3 Composition and factors affecting composition of milk and nutritive value of
milk.
4 Physico-chemical properties of milk.
5 Microbiological deterioration of milk and milk products.
6 Collection, chilling, standardization, pasteurization of milk
7 Homogenization and bactofugation of milk.
8 Principles of dehydration.
9 Preparation of butter, ice-cream, Cheddar cheese and dairy byproducts.
10 Preparation of paneer/channa, ghee, khoa, lassi, dahi,
11 Good Manufacturing Practices.
12 Implementation of HACCP.
13 Toxic/pesticides residues in milk and milk products
14 Packaging, transportation, storage and distribution of milk and milk products.
15 Organic milk food products. Legal and BIS standards of milk and milk
products.
16 Sanitation in milk plant.

PRACTICAL SCHEDULE: LPT-311, SEMESTER -V

Practical Particulars
No.
1 Sampling of milk
2 Platform tests.
3 Estimation of fat.
4 Estimation of solid not fat (S.N.F.) and total solids.
5 Detection of adulteration of milk.
6 Cream separation.
7 Determination of efficiency of pasteurization.
8 Microbiological quality evaluation of milk and milk products.
9 Preparation of curd
 10 Preparation of Shrikhand
11 Preparation of ghee
12 Preparation of paneer/channa
13 Preparation of khoa
14 Preparation of ice-cream
15 Preparation of curd milk beverages
16 Visit to Modem milk processing and milk manufacturing plants

LECTURE SCHEDULE: LPT-312, SEMESTER -V

ABATTOIR PRACTICE AND ANIMAL PRODUCTS

TECHNOLOGY
Lecture Particulars
No.
1 Layout and management of rural, urban and modem abattoirs.
2 BIS standards on organization and layout of abattoirs
3 Pre-slaughter care, handling and transport of meat animals including poultry
4 Ante-mortem and post-mortem examination
5 Slaughtering and dressing of carcasses
6 Evaluation, grading and fabrication of dressed carcasses including poultry
7 Abattoir by products: meat, bone, fish meal and by products of pharmaceutical
value
8 Skin and hides: methods of flaying, defects and preservation
9 Management of organic wastes emanating from animal industries, fallen
animals and abattoir effluent.
10 HACCP concepts in abattoir management
11 Introduction to wool, fur, pelt and specialty fibres with respect to processing
industry
12 Glossary of terms of wool processing
13 Basic structure and development of wool follicle
14 Post shearing operations of wool, classification and grading of wool, physical
and chemical properties of wool
15 Impurity of wool, factors influencing the quality of wool
16 Brief outline of processing of wool, tests for Identification of wool

PRACTICAL SCHEDULE: LPT-312, SEMESTER -V

Practical Particulars
No.
1 To Study the Meat Plant Construction, Equipment and Operations
2 Slaughter of Food Animals- Humane Methods of Slaughter.
3 Slaughter of Food Animals- Ritual Methods of Slaughter.
4 Slaughter and Dressing of Cattle.
5 Slaughter and Dressing of Pig.
6 Slaughter and Dressing of Sheep\Goat.
7 Slaughter and Dressing of Poultry Birds.
8 Evaluation of Dressed Carcass for Grading.
9 Cut up parts of carcasses of different species.
10 Estimation of Dressing percentage & By-Product yield.
11 Utilization of Slaughter house By-Products.
12 Preservation and Processing of Hide and Skin by Products.
 13 Techniques of wool sampling, Determination of fleece density and scouring /
clean fleece yield.
14 Determination of fiber diameter, staple length, crimp & medulation
percentage of wool fiber.
15 Visit to Slaughter house.
16 Visit to wool production/ processing centre.

LECTURE SCHEDULE: LPT-321, SEMESTER -VI

MEAT SCIENCE
Lecture Particulars
No.
1 Retrospect and prospect of meat Industry in India,
2 Structure and composition of muscle (Including poultry muscle),
3 Conversion of muscle to meat
4 Nutritive value of meat.
5 Fraudulent substitution of meat
6 Preservation of meat and aquatic foods - drying, salting, curing, smoking.
7 Preservation of meat and aquatic foods - chilling, freezing, canning,
Irradiation, antibiotic and chemicals.
8 Ageing of meat Modem processing technologies of meat and meat products.
9 Packaging of meat and meat products.
10 Formulation and development of meat and sea foods -kabab, sausages, meat
balls/patties, tandoori chicken, soup, pickles, surimi, smoked fish.
11 Physico-chemical and microbiological quality of meat and aquatic food and
food products.
12 Basics of sensory evaluation of meat products.
13 Nutritive value, preservation, packaging of egg and egg products.
14 Laws governing national international trade of meat and meat products.
15 Organic meat food products.
16 Food products of genetically modified animal and marine origin.

PRACTICAL SCHEDULE: LPT-321, SEMESTER -VI

Practical Particulars
No.
1 Chilling and Freezing of meat, meat products and aquatic foods
2 Ageing of meat
3 Preservation of meat, aquatic foods and their products
4 Packaging of meat, aquatic foods and their products
5 Identification of deteriorative changes in meat and meat products
1.Estimation of water holding capacity
6 2.Estimation of extract release volume (ERV)
7 3.Estimation of pH value of meat
8 4.Thiobarbituric acid test(TBA)
9 5.Estimation of Tyrosine value
10 Microbial sampling of meat, poultry, fish products and eggs
11 Estimation of microbial load in various meat and meat products
12 Preparation of certain emulsion based ready to eat meat/ poultry products
13 Preparation of ready to eat traditional meat, poultry & fish products
14 Evaluation of external and internal qualities of egg
15 Preservation techniques of shell eggs
PUBLICATIONS OF THE DEPARTMENT

Research papers:

Sakunde D. T., Ambadkar R. K., Zanjad P. N. (2008) Shelf life of chicken patties during
refrigerated storage. Journal of Vet. Public Health, 6(1), 21-26.

Sakunde D. T., Ambadkar R. K., Zanjad P. N. (2007) Effect of addition of Whey Protein
Concentrate on the quality of chicken patties. Journal of Meat Science. 4 (1), 28 -31.

Sakunde D. T., Ambadkar R. K., Zanjad P. N., B. M. Naveena (2007) Effect of addition of
Skim Milk Powder on the quality of chicken patties Journal of Bombay Vet. College. 15 (1 &
2), 74 – 77.

Sakunde D. T., Ambadkar R. K., Zanjad P. N. (2007) Effect of addition of ragi flour on the
quality of chicken patties Vol. 15 (1 & 2), 84 – 87

For farmers and investors

Sr. Name of Book Medium Year of

No. Publication
1. svayaMraojagaarasaazI Marathi 2012
dugQajanya padaqa- inaima-tI
tM~&ana

COURSES/ TRAININGS OFFERED BY THE DEPARTMENT

Short Term Trainings programmes:

Topic Duration Fees Medium Course Contents
of
instructio
n
Milk 03 days 1500/- Marathi Introduction to milk and need of clean milk
Processing & production. Manage mental practices required for
Value CMP. Indian milk products: Fermented milk
Addition products preparation (Dahi, Shrikhand, Lassi).
Heat coagulated and heat desiccated milk
products. Preparation of Paneer, Khoa and Khoa
based products (peda). Preparation of Basundi and
Flavoured milk. Preservation of milk and milk
products, Preparation of Kulfi. Economics of milk
products processing.
Hygienic 03 days 2000/- Marathi Introduction to Processing of meat and Use of
Meat different equipments for meat processing. Value
Production addition in meat and meat products. Use of
and different non-meat ingredient in meat processing.
Processing Preparation of meat emulsion. Preparation of
different meat products (meat balls, patties,
sausages, croquettes, nuggets, soup etc.) and
packaging. Enrobing-preparation of
enrobed/coated meat products. Packaging
requirements for value added meat products.
Economics of value added meat products
processing.
Utilization of 03 days 2000/- Marathi Importance of utilization of slaughterhouse by-
Slaughter products Hands on training on preparation of
House By- blood meal. Exploitation of glandular by-products
products for pharmaceutical/medicinal preparations.
Zoonotic importance of Disposal of livestock
industry waste. Practical demonstration and
hands-on training of preparation of pet food from
animal waste. Hands-on training on preparation of
natural casings. Hands-on training on preparation
of Neat’s foot oil. Economics of utilization of
slaughterhouse by-products.

Training Courses conducted:

Sr. Organized Trainings Duration No of Batches No. Candidates
No. under Trained
1 RKVY project “Processing 05 09 490 farmers & milk
of milk & producers from all
milk over Maharashtra
2 In collaboration products” 21 01 39 unemployed
with MCED, youth
Aurangabad
3 ATMA 01 01 20 Farmers
4. Department 03 02 33 farmers
5. 05 01 27 Farmers