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The contents of this book are derived from a PhD work. This book will be benefit the students and researchers who are involved in ruminant nutrition research especially in developing countries where low quality forages are a major part of ruminant diets. The first chapter of this book details factors that limit forage digestion, methods that can improve forage quality and supplements including herbs and spices that can enhance microbial activity to increase forage utilisation by ruminants. The 2nd chapter describes the laboratory methods that can be used to determine chemical composition and...

Consumer preference for food is motivated by many criteria and especially by its flavor. Plain dahi has a weak but distinctive and fragile flavor that is influenced by different factors, for example, viscosity, nonvolatile components, and aroma. Now there has been a good demand for fruits dahi. Traditionally, fruit like strawberry, jackfruit, apricot and black current are used for manufacture of fruit yoghurt. Recently very few research have been carried out on fruits dahi. When fruits juice is added in milk for the preparation of dahi, the taste, flavor and nutrient content of dahi is...