The Achievement Gap Of Education - 905 Words

â€Å"Achievement Gap.† These are two of the most powerful and controversial words in the educational field today. Professionals use the term achievement gap to refer to the differences in performance, whether it be test scores, attendance, drop-out rates, graduation rates, etc., amongst the various student populations in education. There have been many educational policies and reforms in an attempt to narrow the achievement gap amongst the various ethnic groups namely, â€Å"No Child Left Behind† (NCLB), whose goal is the acquisition of English for all students (Spring, 2013). While this may indeed be important, one cannot simply dismiss the cultures represented by the plethora of students enrolled in public schools. Only through teacher education of different cultures and the adoption of other forms of language education can steps be taken to reduce the achievement gap in American Education. Cultural Barriers in American Education Yellow, Black and White. These colors along with countless others are what make up the student population of America’s schools in the 21st century. Each and every color is a student filled with boundless potential to succeed and flourish in the world beyond school. Yet, why is it that some students seem stand out above the rest despite having the seemingly same education? This is the problem of the achievement gap in America in our education system today. There has been an influx of various ethnic groups into the education system resultingShow MoreRelatedEducation And Academic Achievement Gap1304 Words   |  6 Pagesclasses are not commonly offered due to cost or the perception that art education is unimportant. Although seen as less important than core subjects, art education should be a part of basic curriculum because of its academic and social benefits for students. Many people believe that schools should focus on excelling on standardized testing, such as state tests and college entrance exams, and lowering the academic achievement gap. After all, these examinations are major factors in students’ futureRead MoreGraduation Speech : Education And Academic Achievement Gap2101 Words   |  9 PagesThe achievement gap, I could have swear I heard that word every parent teacher conference. I just never payed attention until lately when I notice I fall under that criteria. What is the achievement gap in education refers to the many different levels of academic performance of students from , ethnic and economic backgrounds. The lack of access to high-quality education in a child s early years has a deep and enduring impact on development and academic achievement. This mostly happens in the publicRead MoreThe Role Of Funding Pre K Education And Why It Will Help Close Educational Achievement Gap1241 Words   |  5 PagesThis White Paper is to di scuss the importance of passing the bill H.R.1041, which gives more funding to Pre-K education. It will discuss the importance of funding Pre-K education and why it will help close the educational achievement gap. Throughout studying children in various settings significant research shows that young children’s early learning experiences have long term effects on them. research it has shown that young children’s earliest learning experiences can have powerful long-term effectsRead MoreDifferences Between Socioeconomic Classes And The Achievement Gap Between Students1234 Words   |  5 Pagesclasses influence the achievement gap between students in America? Describe the achievement gap between students in America Background information of the achievement gap. The Glossary of Education Reform defines the achievement gap as â€Å"any significant and persistent disparity in academic performance or educational attainment between different groups of students† (â€Å"Achievement Gap Definition†). Although there are many indicators of the achievement gap, The Glossary of Education Reform says that theRead MoreCausality of the Racial Educational Achievement Gap1350 Words   |  6 PagesCausality of the Racial Educational Achievement Gap Noe Gonzalez WRC 1023 Ellen Walroth 18 February 2010 Causality of the Racial Educational Achievement Gap Research shows that on average, there is an educational gap between different ethnicities. This gap is called the racial educational achievement gap and is often looked at as the difference in education between black, hispanic, and white students. Even though this gap is not true in all situations, it is a big enough problem that severalRead MoreThe Hidden Truths Behind The Education System1300 Words   |  6 PagesIn America, individuals tend to not speak about the hidden truths behind the education system. Everyday minorities are deprived of education because of low income to afford school and other various reason. These reasons extend to that lack family support, demographics and being from foreign countries and not speaking the native language. Achievement gap goes all the way back to slavery. It shows how minorities were never on top and were never seen as equal their superiors. In today’s society’s minority’sRead MoreEvidence Of The Problem From The Pro fessional Literature Essay1550 Words   |  7 PagesHistorical achievement gap. Historically, the achievement gap was an unobserved problem back in the 1800s during the Reconstruction Era when unequal education existed. Butchart (2010) reported that racism and segregation between European American and African American students attributed to unequal education. Before and after the Emancipation, many African Americans attempted to set up schools for students, but violent assaults occurred that hindered African Americans from obtaining an education (ButchartRead MoreAchievement Gaps1012 Words   |  5 PagesAchievement Gaps Reading, writing and the ability to solve simple mathematical problems are a part of the necessary tools needed to survive in America. Consequently, such learning tools are used numerous times throughout the day without recognition. However, reading, writing and basic knowledge of mathematical problems are not equally achieved by all social groups. It is clear that education plays a major role in the future of an individual, yet there are achievement gaps between Black, WhiteRead MoreAchievement Gap with Minorities753 Words   |  3 Pagesabout achievement gap is broached, it is often offensive towards minorities. Mainly because it implies that you’re acknowledging the fact that there is and achievement difference among their race and Whites. Personally I have no problem with the term because it is factual. It’s what school officials are not doing to close this gap that i have a problem with The achievement gap is sustained by poor school management and teachingâ€⠀not other social or cultural factors. In order to close this gap amongRead MoreGraduation Speech : The Achievement Gap1182 Words   |  5 Pages REVIEW OF LITERATURE Introduction The achievement gap is a term that has evolved over the past decades to describe the academic achievement primarily between racially, culturally, and linguistically marginalized and poor families and other students (Nieto, 2010). Barton (2004) asserted that the basic rights to equal school access eventually became a reality, but that equal access had not led to equal achievement. Imagine an elementary school where all teachers are able to differentiate their

Do You Know The Legend Of Ci Wara - 850 Words

Do you know the legend of Ci Wara? Ci Wara is a mythical creature that has the feature of half-human and half-antelope, who first introduced humanity how to cultivate the earth. The education of agriculture from Ci Wara brought great influence to a Mande people living in West African of Mali who were called Bamana people during 17th Century. Bamana people are well known as the best of agricultural society who still practice their traditional ritual. One of the significant creation of art works from Bamana people, is headdresses those were also called Ci Wara. Bamana people used headdresses for ceremony during the harvesting period in order to praise completion of agriculture. The headdresses and the ceremonial performance symbolize the spiritual belief of Bamana people who think all objects including animals, plants and non-imagery objects lived among sprits. In this research paper, the significant roles of the headdresses, Ci Wara, and impact of the creature, Ci Wara, to Ba mana people will be explained through their the traditional and cultural value of art works. So here is the legend and the story of Ci Wara. Before, Ci Wara, the creature, introduced agriculture to Bamana people, humanity traveled and hunted for foods to place to place to find without having permanent residence. The mythical creature, Ci Wara, meaning farming wild beast, felt deep sympathy from humanity for struggling to hunt for foods. Ci Wara thought Bamana people the proper way of

Agile Manufacturing free essay sample

While agility means di erent things to di erent enterprises under di erent contexts, the following elements capture its essential concept: agility is characterized by cooperativeness and synergism (possibly resulting in virtual corporations), by a strategic vision that enables thriving in face of continuous and unpredictable change, by the responsive creation and delivery of customer-valued, high quality and mass customized goods/services, by nimble organization structures of a knowledgeable and empowered workforce, and facilitated by an information infrastructure that links constituent partners in a uni ®ed electronic network. During this period, a signi ®cant amount of attention from both the academic and industrial communities has produced a large body of results in research and development related to this topic. Each contribution has tackled a di erent aspect of this large  ®eld. In this paper, we review a wide range of recent literature on agile manufacturing. About 73 papers from premier scienti ®c journals and conferences have been reviewed, and a classi ®cation scheme to organize these is proposed. We will write a custom essay sample on Agile Manufacturing or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page We critique these bodies of work and suggest directions for additional research and identify topics where fruitful opportunities exist. Introduction World-class performance is a moving target that requires constant attention and e ort; the process is a neverending journey. In the past, economies of scale ruled the manufacturing world and everybody knew that mass production and full utilization of plant capacity was the way to make money. This style of manufacturing, resulted in in? exible plants that could not be easily recon ®gured, and were associated with swollen raw materials, work-in-process and  ®nished goods inventories. Since the early 1980s, in pursuit of greater ?  exibility, elimination of excess in inventory, shortened lead-times, and advanced levels of quality in both products and customer service, industry analysts have popularized the terms `world-class manufacturing’ and `lean production’ (Sheridan 1993). In the 1990s, industry leaders were trying to formulate a new paradigm for successful manufacturing enterprises in the 21st century; even though many manufacturing  ®rms were st ill struggling to implement lean production concepts. In 1991, a group of more than 150 industry executives participated in a study. This paper presents a new information model that describes the systems, process capabilities, and performance of a manufacturing  ®rm. They implemented the model and used it as part of a decision support system for design evaluation and partner selection in agile manufacturing . Candadai et al (1995) and Herrmann and Minis (1996) describe a variant approach to evaluate, early in the product life cycle, a proposed design with respect to the capabilities of the potential partners. The result of this work is an integrated system for design evaluation and partner selection for ? at electro-mechanical products. Using this system, a designer can de ®ne a feature-based product model, generate concise product descriptors, search for and sort similar products, generate alternative plant-speci ®c process plans, evaluate those plans, and compare them to  ®nd the most suitable combination of processes and manufacturing partners. The main strength of this variant approach is the integration of the following issues related to variant design critiquing: hybrid feature-based product modelling, automated generation of Group Technology codes, concise but detailed product description, and the accurate and rapid retrieval of designs and process plans of similar products. Additional research is needed for non-? at parts and non-mechanical parts. Minis et al. (1999) describe a generative approach for concurrent manufacturability evaluation and partner selection. The approach evaluates the manufacturability of a proposed design with respect to the capabilities of candidate partners and allows the product development team to select a partner based on its ability to manufacture quickly and inexpensively. The generative approach developed consists of three procedures: feasibility assessment, manufacturabilit y assessment, and plan synthesis. Feasibility assessment generates feasible process and partner combinations. Manufacturabilit y assessment evaluates these combinations. Plan synthesis combines this information and presents

Manufacture and storage of khoa Essay Example

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 We will write a custom essay sample on Manufacture and storage of khoa specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on Manufacture and storage of khoa specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on Manufacture and storage of khoa specifically for you FOR ONLY $16.38 $13.9/page Hire Writer 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.