Department of Animal Feed Technology, Chaudhary Charon Singh Haryana Agricultural University, Hisar -125 004, India
Online published on 5 January, 2012.
Storage characteristics of six type of UMMB developed by exothermic reaction were studied at different temperatures and relative humidity and compared with conventional candy type block in respect of nutrient losses and equllbrium moisture content (EMC). The EMC of all the UMMB’s increased with increase in relative humidity. The mean values were not significantly different among blocks. However, the values were higher for candy type block which desolidified at 50 % and above relative humidity. There was no visible fungal development in any of the experimental block. Percent loss in total sugar Total-N and % increase in alcoholic acidity during storage of various UMMB were not affected. Henderson’s equation constant did not follow a uniform sequence in chemically modified UMMB.
