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the optimum condition of storage. The treatments difference (P<0.001), average fat (g/kg) and pH
were with various concentration of H 2O 2 starting content had a significant difference (P<0.01) and
from 0.05 %, 0.1 %, 0.2 %, 0.3 %, 0.4 %, & 0.5 %. average ash content (g/kg) had a significant
Treated milk with 0.05 % concentration of H 2O 2 difference (P<0.05) among different types (A, B, C
had storage period of 20 days compared to that of and D) of ice cream samples. Average total viable
the control one (5 days only) in refrigerated count per ml had a significant difference (P<0.001)
temperature (± 8° C). On the other hand hydrogen and average yeast and mold count per ml had a
peroxide treated milk (0.05 %) had a storage significant difference (P<0.01) among different
period of 8 hours at room temperature (± 28° C). types (A, B, C and D) of ice cream samples. It was
Results also showed that the higher concentration observed that sample C which was prepared with
of H 2O 2 had no effect on storage period than that addition of 4% vegetable oil and 5% non-fat dry
of control. Milk products like kheer and halawa milk produced the best quality ice cream.
prepared by treated milk and stored for 20 days
showed almost nil growth of total coliform and E. 639.2 : AGRICULTURE : FISHERIES
coli which means that food products prepared from
hydrogen peroxide treated milk is safe for human 512 AHMED, N.; ARA, Y.; RAHMAN, M. &
consumption. AKTER, S. (Dept. of Fisheries Management,
Bangladesh Agricultural University, Mymensingh).
511 UDDIN, M.J.; HASSAN, M.N.; WADUD, Culture practices of freshwater giant prawn in some
A.; SIDDIKI, M.S.R. & HASSAN, M.R. (Dept. selected areas of Mymensingh. Bang. J. Fish. Res.,
of Dairy Science, Bangladesh Agricultural 2005, 9 (1), 103-104.
University, Mymensingh).The Manufacture of Ice
Cream from Skim Milk with the Addition of A study was conducted to examine the culture
Vegetable Oil and Different Levels of Non-Fat Dry practices of freshwater giant prawn,
Milk. Bang. J. Anim. Sci., 2006, 35 (1 & 2), 53-58. Macrobrachium rosenbergii in some selected areas
of Mymensingh. Based on a sample of 100 farmers
The present research work was aimed to monitor from three different upazila, namely Phulpur,
the feasibility of using vegetable oil and non- fat Gouripur and Ishwargonj in Mymensingh district,
dry milk with skim milk for manufacturing ice 94% of farmers cultured prawn with fish in their
cream. Four different types of ice cream sample pond. Only 6% of farmers cultured prawn, fish and
were prepared which were designated as A dike crops for higher economic return. The culture
(SM+4%VO), B (SM+4%VO+3% NDM), C period is typically nine months; hatchery produced
(SM+4%VO+5% NDM) and D (Whole milk). The post-larvae were stocked from May to June and
quality of prepared ice cream samples were harvested from November to January. Per hectare
measured with the help of some physical, chemical production of prawn, 375 kg/yr was very low
and microbiological tests. Average physical because the farmers followed simple culture
parameters (flavor, melting quality, color, package method. Most of the farmers made a profit of Tk.
and overall) scores among A, B, C and D ice cream 68,403/ha/yr and the major costs incurred were for
samples had a significant difference (P<0.01) purchasing prawn seed and feed. The culture of
except body and texture score. Average chemical prawn in pond system is technically possible under
parameters viz. Moisture, total solids, carbohydrate different conditions though expansion of small-
and protein content (g/kg) had a significant scale prawn farming mainly depends on reduction
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