ڈاکٹر راجندر پرشاد
سابق صدر جمہوریہ ہند ڈاکٹر راجندر پرشاد کی موت ہندوستان کا ایک بڑا قومی حادثہ ہے، وہ اپنے قومی و ملکی خدمات کے لحاظ سے صف اول کے لیڈروں میں تھے، ہندوستان کی جنگ آزادی میں ان کے بڑے کارنامے ہیں، چمپارن کی مشہور ستیہ گرہ کے گویا ہیرو تھے، وہ گاندھی جی کے خاص تربیت یافتہ اور ان کے معتمد علیہ تھے، ان میں ان کی بہت سی اخلاقی خوبیاں موجود تھیں، جو آخر تک قائم رہیں، ہندوستان کی آزادی کے بعد کانگریس کے بہت سے لیڈروں کے خیالات اور کردار میں تبدیلی ہوگئی ہے، ان سے ان کا دامن محفوظ تھا، وہ کانگریس کے پرانے اصولوں پر برابر قائم رہے، اور اپنے جلیل القدر عہدے کی ذمہ داریوں کو بھی بڑی خوبی کے ساتھ نباہا، طبعاً بڑے شریف اور مرنجان مرنج تھے اور قومی و ملکی معاملات میں ان کا دل بہت وسیع تھا، اس لیے کسی طبقہ کو بھی ان سے کوئی شکایت نہیں پیدا ہوئی، وہ پرانے کایستھ تھے اس لیے اردو اور فارسی تہذیب سے بہت اچھی واقفیت رکھتے تھے، اور بہت شستہ اردو بولتے اور لکھتے تھے، اور ان میں قدیم مشترک تہذیب کی بہت سی خوبیاں موجود تھیں، اس لیے ان کی موت مختلف حیثیتوں سے بڑا قومی سانحہ ہے۔ اور ان کا نام ہندوستان کی تاریخ میں ہمیشہ زندہ رہے گا۔ (شاہ معین الدین ندوی، مارچ ۱۹۶۳ء)
In CFSCS the chief achievement is to counter consumer demand in real-time, that act will cut down the cost to experience productivity at an economical scale and give a chance to customers to practice a superior experience. The organizations practicing or implementing a strong CFSCS (customer-focused supply chain strategy) are performing at their excellence in the sales sector, share in the market, productivity, and high level of customer satisfaction. The supply chain mechanism is highly customer focused in CFSCS, Chief elements of the success are highly dependent on the 4Rs model (responsiveness, resiliency, reliability, and realignment) and provide better services at low cost as compared to the traditional supply chain model. The study explores that the 4Rs model in CFSCS is a chief driver for this purpose we develop various frameworks. Our field of proving the CFSCS 4Rs model is in the apparel industry.
Pakistan is amongst the top five milk producing countries of the world but yet the introduction of value added dairy products is lacking. A three year research project (2006‐09) was planned and initiated in Dairy Technology Laboratory of National Institute of Food Science and Technology (NIFSAT), University of Agriculture, Faisalabad‐Pakistan to assess the effect of milk sources (cow and buffalo), starter cultures (indigenous and commercial) and milk fat levels (1.5% and 2.5%) and ripening period on different physico‐chemical characteristics of Mozzarella cheese. Standardized buffalo milk contained more protein (3.71%), casein (2.85) and lactose (4.88%) content as compared to the mixture of cow and buffalo milk protein (3.53), casein (2.79) and lactose (4.79%). The pH and acidity of all milk samples varied from 6.62 to 6.64 and 0.13 to 0.14%, respectively. The calcium content of buffalo milk was higher than that of mixture milk. Cheese prepared from these milk sources and was analyzed for composition, mineral contents, organic acid, functionality, sensory and proteolysis at prescribed intervals. Buffalo milk cheese contained significantly higher protein, ash, Na, Ca and P content but contained significantly lower moisture content than cheese from mixture milk. There was more firmness in buffalo milk cheese than mixture milk cheese. The milk fat level significantly affected the cheese chemical composition. The moisture, protein, Ca and P content observed higher in low fat milk cheese as compared to high fat milk cheese. Mozzarella cheese prepared from locally isolated starter cultures possessed significantly higher moisture and acidity content, as compared to commercial culture cheese. The protein and pH were lesser in cheese that is primed from indigenous culture as compared to commercial culture. The effect of culture on fat, ash, salt and mineral contents was found to be nonsignificant. All the organic acids were significantly affected by the ripening periods. The fat levels significantly effected the concentration of lactic and citric acid but the formic and pyruvic acid was found to be non‐significant due to milk fat level. The functional properties (free oil, flowability, stretchability and melt time) of Mozzarella cheese were significantly affected by the ripening period and fat level. The free oil formation and flowability increased from 20.35% to 29.99% and 17.63% to 48.10%, respectively during ripening period. The stretchability of cheese first increase up to 40 days of ripening (35.31 to 49.59 cm) and then decreased (43.75 cm) at 60 day. The low fat cheese had lower free oil 15.74% and flowability 29.81% as compared to high fat cheese. The stretchability is more in low fat cheese (47.15cm) in comparison to high fat cheese (40.41cm). The low fat milk cheese took more time to melt (135.8 sec) as compared with high fat milk cheese (119.8 sec). The expressible serum was significantly affected by the ripening period and fat levels. There was a decrease in expressible serum from 22.63g/100g to 3.85g/100g during ripening. The serum was recorded more in high fat cheese as compared to low fat cheese. Similarly low fat cheese was more firm (332.50 N) than high fat cheese (284.85 N) and commercial cultured cheese was relatively more firm (312.36N) as compared to indigenous cultured cheese (304.39N). The assessment of sensory texture of Mozzarella cheese during the ripening exhibited that all the cheese samples became significantly less firm over time as indicated by sensory measurement. All the sensory parameter such as hand firmness first bite firmness, chewdown degree of break down , and chew down smoothness 54 were significantly affected by the fat levels in milk but the other factor such as milk source and the starter culture did not affect these parameters significantly. There was a decrease in extent of blistering with the progressive ripening and increase in flavour, oiling and shred fusion was observed.