Pub Date : 2021-09-14DOI: 10.37591/RRJODST.V10I2.3163
R. Mehra, Karnam Sangwan, Renu Garhwal
Goats are categorized under the small ruminants which required less fodder and a small area for shelter. Both goat milk (GM) and colostrum (GC) are secreted from the mammary glands of goats. The level of nutritional and bioactive components found to be at an elevated level in colostrum within 72 hours, which reach a normal level as the time increases from parturition. Recently an increased interest in goat milk and colostrum has been seen throughout the world due to the natural exitance of vital components including immunoglobins, growth factors, hormones, lactoferrin, and lysozyme. The compositional parameter of both GM and GC is significantly altered by genetic and environmental factors. The sialic acid is a prime component of goat colostrum which assists in brain development. The small size fat globules of goat milk make it more tolerable and digestible as compared to other milk sources. GM is composed of low level of lactose which can be consumed easily by lactose-intolerant individuals. Different GM and GC-based products viz yogurt, ice cream, infants’ formulas are prepared and commercialized globally. The nutritional components of GM and GC improve overall body growth and development. Where the bioactive components are clinically proven in the prevention and pre-treatment of numerous chronic diseases.
{"title":"Composition and Therapeutic Applications of Goat Milk and Colostrum","authors":"R. Mehra, Karnam Sangwan, Renu Garhwal","doi":"10.37591/RRJODST.V10I2.3163","DOIUrl":"https://doi.org/10.37591/RRJODST.V10I2.3163","url":null,"abstract":"Goats are categorized under the small ruminants which required less fodder and a small area for shelter. Both goat milk (GM) and colostrum (GC) are secreted from the mammary glands of goats. The level of nutritional and bioactive components found to be at an elevated level in colostrum within 72 hours, which reach a normal level as the time increases from parturition. Recently an increased interest in goat milk and colostrum has been seen throughout the world due to the natural exitance of vital components including immunoglobins, growth factors, hormones, lactoferrin, and lysozyme. The compositional parameter of both GM and GC is significantly altered by genetic and environmental factors. The sialic acid is a prime component of goat colostrum which assists in brain development. The small size fat globules of goat milk make it more tolerable and digestible as compared to other milk sources. GM is composed of low level of lactose which can be consumed easily by lactose-intolerant individuals. Different GM and GC-based products viz yogurt, ice cream, infants’ formulas are prepared and commercialized globally. The nutritional components of GM and GC improve overall body growth and development. Where the bioactive components are clinically proven in the prevention and pre-treatment of numerous chronic diseases.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79861437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-05-30DOI: 10.37591/rrjodst.v9i1.2710
N. Virani, P. Chavda
Abstract Milk is an important sources of all basic nutrients such as protein, fat, carbohydrates, vitamin and minerals. Although milk is readily digested and absorbed food because it contains nutrients which are needed for proper growth and maintenance of body. The present study was carried out keeping in view the recently emerging concern of different adulteration of natural milk with various illegal substances such as Ammonium sulphate, Benzoic acid, Cane sugar, Carbonates, Detergent, Formalin, Glucose, Salicylic acid, Skimmed milk powder and Starch to increases its marketability. This study is organized to be an adulterant based study instead of technique based one, where qualitative detection for most of the common adulterants is enlisted. In recent years, this study was aimed to analyze the hygienic status of milk adulteration sold at various cafes, small hotels and educational institutions in Rajkot. A total of ten samples were collected from different localities in Rajkot, India and tested for detection and extent of different adulteration in milk samples. Out of ten milk samples analyzed for adulteration and milk samples found to be adulterated with benzoic acid, detergent, skimmed milk powder, carbonates, formalin, cane sugar, ammonium sulphate and starch while other adulterants were absent. Following are the significant observations of the study: The extent of adulteration varied significantly with least percentage for Benzoic acid (20%) in Pasteurized milk samples while Ammonium sulphate and Formalin (20%) were present in local milk samples. In addition to this, the extent of adulteration varied significantly with highest percentages for Carbonates, detergents and skimmed milk powder (60%). Formalin and cane sugar (40%) were present in Pasteurized milk samples and local milk sample contain 60% cane sugar, carbonates, detergent, skimmed milk powder and Starch respectively. There are many chemical preservatives like pencillin, streptopenicillin and formaldehyde are added in milk due to increase shelf life of adulterated milk. This addition decreases the nutritive value of milk and these types of adulterants, preservatives and drugs in milk cause very serious health related problems. This paper deals with the analysis of milk samples from Rajkot region in Gujarat and its suburban areas to discover these adulterants. Keywords: Adulterant, Qualitative analysis, pasteurized milk, Fresh milk. Cite this Article Nandkishor Virani, Pooja Chavda. Study and Analysis of Different Milk Samples of Rajkot Region to Identify Adulterants. Research & Reviews: Journal of Dairy Science & Technology . 2020; 9(1): 1–9p.
{"title":"Study and Analysis of Different Milk Samples of Rajkot Region to Identify Adulterants","authors":"N. Virani, P. Chavda","doi":"10.37591/rrjodst.v9i1.2710","DOIUrl":"https://doi.org/10.37591/rrjodst.v9i1.2710","url":null,"abstract":"Abstract Milk is an important sources of all basic nutrients such as protein, fat, carbohydrates, vitamin and minerals. Although milk is readily digested and absorbed food because it contains nutrients which are needed for proper growth and maintenance of body. The present study was carried out keeping in view the recently emerging concern of different adulteration of natural milk with various illegal substances such as Ammonium sulphate, Benzoic acid, Cane sugar, Carbonates, Detergent, Formalin, Glucose, Salicylic acid, Skimmed milk powder and Starch to increases its marketability. This study is organized to be an adulterant based study instead of technique based one, where qualitative detection for most of the common adulterants is enlisted. In recent years, this study was aimed to analyze the hygienic status of milk adulteration sold at various cafes, small hotels and educational institutions in Rajkot. A total of ten samples were collected from different localities in Rajkot, India and tested for detection and extent of different adulteration in milk samples. Out of ten milk samples analyzed for adulteration and milk samples found to be adulterated with benzoic acid, detergent, skimmed milk powder, carbonates, formalin, cane sugar, ammonium sulphate and starch while other adulterants were absent. Following are the significant observations of the study: The extent of adulteration varied significantly with least percentage for Benzoic acid (20%) in Pasteurized milk samples while Ammonium sulphate and Formalin (20%) were present in local milk samples. In addition to this, the extent of adulteration varied significantly with highest percentages for Carbonates, detergents and skimmed milk powder (60%). Formalin and cane sugar (40%) were present in Pasteurized milk samples and local milk sample contain 60% cane sugar, carbonates, detergent, skimmed milk powder and Starch respectively. There are many chemical preservatives like pencillin, streptopenicillin and formaldehyde are added in milk due to increase shelf life of adulterated milk. This addition decreases the nutritive value of milk and these types of adulterants, preservatives and drugs in milk cause very serious health related problems. This paper deals with the analysis of milk samples from Rajkot region in Gujarat and its suburban areas to discover these adulterants. Keywords: Adulterant, Qualitative analysis, pasteurized milk, Fresh milk. Cite this Article Nandkishor Virani, Pooja Chavda. Study and Analysis of Different Milk Samples of Rajkot Region to Identify Adulterants. Research & Reviews: Journal of Dairy Science & Technology . 2020; 9(1): 1–9p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79548420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-05-30DOI: 10.37591/rrjodst.v9i1.2654
N. Virani, P. Chavda
Abstract Milk is one of the best sources for protein, fat, carbohydrates, vitamin and minerals. Although milk is the normal mammary secretion which derived from complete milking of healthy milk animal without either addition or extraction from. However, there are many illegal substance like hydrogen peroxide, formalin, cane sugar, starch, neutralizers, detergents, pulverized soap, salt, glucose, urea, ammonium sulphate, skim milk powder, benzoic acid, salicylic acid, borax and boric acid added in natural milk to increase its marketability and decrease the nutritive value of milk but among them water, urea, and, detergents are common components to added in milk. Qualitative analysis method is organized to be an adulterant based study instead of technique based one, where it is used to identify adulterants. In recent year, this study explains in detail the hygienic status of milk supplied to various canteens of educational institutes, public place, various cafes, and small hotels. This paper presents a detailed review of detection of different adulteration in milk by chemical test. Milk adulteration was a global concern and social problem in both backward and advanced countries. Many illegal substances added in milk due to increased demand, growth in competition in dairy industry and financial gain makes the some producers to adulterate the milk because of lack of monitoring and policies. Consumption of various adulterated milk causes serious health hazards which leads to diseases such as vomiting, diarrhea, abdominal pain, gastric ulcer, colon ulcer and nausea and a great concern to the food. There are many chemical preservatives like formalin, hydrogen peroxide, benzoic acid, salicylic acid, bicarbonates, carbonates, caustic soda and antibiotics are added to increase shelf life of adulterated milk. Starch, cane sugar, fat ammonium sulphate and arrowroot added to the diluted milk to maintain viscosity and specific gravity. Keywords: Adulterant, qualitative analysis, Fresh milk, packed milk, health hazards. Cite this Article Nandkishor Virani, Pooja Chavda. Study and Detection of Different Adulteration in Milk: A Comprehensive Review. Research & Reviews: Journal of Dairy Science & Technology . 2020; 9(1): 1–9p.
{"title":"Study and Detection of Different Adulteration in Milk: A Comprehensive Review","authors":"N. Virani, P. Chavda","doi":"10.37591/rrjodst.v9i1.2654","DOIUrl":"https://doi.org/10.37591/rrjodst.v9i1.2654","url":null,"abstract":"Abstract Milk is one of the best sources for protein, fat, carbohydrates, vitamin and minerals. Although milk is the normal mammary secretion which derived from complete milking of healthy milk animal without either addition or extraction from. However, there are many illegal substance like hydrogen peroxide, formalin, cane sugar, starch, neutralizers, detergents, pulverized soap, salt, glucose, urea, ammonium sulphate, skim milk powder, benzoic acid, salicylic acid, borax and boric acid added in natural milk to increase its marketability and decrease the nutritive value of milk but among them water, urea, and, detergents are common components to added in milk. Qualitative analysis method is organized to be an adulterant based study instead of technique based one, where it is used to identify adulterants. In recent year, this study explains in detail the hygienic status of milk supplied to various canteens of educational institutes, public place, various cafes, and small hotels. This paper presents a detailed review of detection of different adulteration in milk by chemical test. Milk adulteration was a global concern and social problem in both backward and advanced countries. Many illegal substances added in milk due to increased demand, growth in competition in dairy industry and financial gain makes the some producers to adulterate the milk because of lack of monitoring and policies. Consumption of various adulterated milk causes serious health hazards which leads to diseases such as vomiting, diarrhea, abdominal pain, gastric ulcer, colon ulcer and nausea and a great concern to the food. There are many chemical preservatives like formalin, hydrogen peroxide, benzoic acid, salicylic acid, bicarbonates, carbonates, caustic soda and antibiotics are added to increase shelf life of adulterated milk. Starch, cane sugar, fat ammonium sulphate and arrowroot added to the diluted milk to maintain viscosity and specific gravity. Keywords: Adulterant, qualitative analysis, Fresh milk, packed milk, health hazards. Cite this Article Nandkishor Virani, Pooja Chavda. Study and Detection of Different Adulteration in Milk: A Comprehensive Review. Research & Reviews: Journal of Dairy Science & Technology . 2020; 9(1): 1–9p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88858876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-05-30DOI: 10.37591/rrjodst.v9i1.2702
Md. Anowar Kabir, Md. Bodrul Islam Talukder, Laizu Islam, S. Yasmin, M. Mahomud, J. Roy
Abstract Recently, consumers have tended to functional foods with more natural antioxidants, dietary fibers, minerals, vitamins, natural colorants and free of synthetic additives, etc. and tomato juice ice-cream will greatly contribute to this feature. This study determines the effect of tomato juice concentrations on the physico-chemical, functional and sensory properties of tomato juice ice cream. pH, texture, viscosity, melting rate and overrun were used to analyze the physico-chemical and functional properties of ice cream. The sensory parameters were colour, flavor, hardness, taste, mouthfeel, iciness and overall acceptability. Ice cream with 2.17 % (S2), 6.25 % (S3), 10 % (S4) tomato juice were incorporated to prepare tomato juice ice cream and the properties were evaluated along with the control ice cream (S1= 0 % tomato juice). The pH and overrun of ice cream samples was decreasing with the increasing percentage of tomato juice. But, the firmness and viscosity was increasing with the increasing amount of tomato juice. pH value of the tomato juice ice creams was lower indicating the higher acidity. The highest firmness (3.63±0.02) and viscosity (355±3.00) was exhibited by S4 sample. It was observed that 10 % tomato juice ice cream showed higher melting rate and lowest was found for S1. The sensory analysis showed that the samples were not significantly different at 5 % level of significance except S3 for colour and overall acceptability. It indicated that the consumer acceptance for S3 was slightly more than the S1, S2 and S4 sample. At last, it can be recommended that tomato can be incorporated into ice cream for large scale production of ice-cream. Keywords: ice cream, Lycopersicon esculentum Mill., physico-chemical properties, sensory evaluation, texturometer Cite this Article Md. Anowar Kabir , Md. Bodrul Islam Talukder , Laizu Islam, Sabina Yasmin, Md. Sultan Mahomud, Joysree Roy. Evaluation of physiochemical, functional and sensory properties of ice-cream incorporated with tomato juice. Research & Reviews: Journal of Dairy Science & Technology . 2020; 9(1): 1–9p.
{"title":"Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice","authors":"Md. Anowar Kabir, Md. Bodrul Islam Talukder, Laizu Islam, S. Yasmin, M. Mahomud, J. Roy","doi":"10.37591/rrjodst.v9i1.2702","DOIUrl":"https://doi.org/10.37591/rrjodst.v9i1.2702","url":null,"abstract":"Abstract Recently, consumers have tended to functional foods with more natural antioxidants, dietary fibers, minerals, vitamins, natural colorants and free of synthetic additives, etc. and tomato juice ice-cream will greatly contribute to this feature. This study determines the effect of tomato juice concentrations on the physico-chemical, functional and sensory properties of tomato juice ice cream. pH, texture, viscosity, melting rate and overrun were used to analyze the physico-chemical and functional properties of ice cream. The sensory parameters were colour, flavor, hardness, taste, mouthfeel, iciness and overall acceptability. Ice cream with 2.17 % (S2), 6.25 % (S3), 10 % (S4) tomato juice were incorporated to prepare tomato juice ice cream and the properties were evaluated along with the control ice cream (S1= 0 % tomato juice). The pH and overrun of ice cream samples was decreasing with the increasing percentage of tomato juice. But, the firmness and viscosity was increasing with the increasing amount of tomato juice. pH value of the tomato juice ice creams was lower indicating the higher acidity. The highest firmness (3.63±0.02) and viscosity (355±3.00) was exhibited by S4 sample. It was observed that 10 % tomato juice ice cream showed higher melting rate and lowest was found for S1. The sensory analysis showed that the samples were not significantly different at 5 % level of significance except S3 for colour and overall acceptability. It indicated that the consumer acceptance for S3 was slightly more than the S1, S2 and S4 sample. At last, it can be recommended that tomato can be incorporated into ice cream for large scale production of ice-cream. Keywords: ice cream, Lycopersicon esculentum Mill., physico-chemical properties, sensory evaluation, texturometer Cite this Article Md. Anowar Kabir , Md. Bodrul Islam Talukder , Laizu Islam, Sabina Yasmin, Md. Sultan Mahomud, Joysree Roy. Evaluation of physiochemical, functional and sensory properties of ice-cream incorporated with tomato juice. Research & Reviews: Journal of Dairy Science & Technology . 2020; 9(1): 1–9p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90208049","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-05-30DOI: 10.37591/rrjodst.v9i1.2647
Hency Rose, E. Niyas, S. Lukose, S. Simon, Reni John, J. John
Abstract The study was carried out to evaluate the chemical composition and mineral content of buffalo milk collected at different stages of lactation. The samples were collected from three different groups like early lactating animals, mid lactating animals and late lactating animals, these samples were analyzed for chemical composition and mineral contents. The obtained results showed that the main milk constituents were found to be at higher levels in the individual samples of mid lactating animals. The values of Fat, Solids Not Fat and Total Solids ranged between 3.8±0.37%, 11.47±0.51% and 14.35±0.76% respectively for early lactating animals, 6.03±0.75%, 10.36±0.49% and 16.39±.0.90% for mid lactating animals, 4.35±0.69%, 10.92±0.5% and 15.2±0.67% for late lactating animals. Keywords : late lactating animals, FAO , Bubalus bubalis, casienates Cite this Article Hency Rose, Niyas E, Smitha J Lukose, Shibu Simon, Reni John, Jith John. Comparative Study on Chemical Composition and Mineral Contents of Milk at Different stages of Lactation in Murrah Buffalo. Research & Reviews: Journal of Dairy Science & Technology . 2020; 9(1): 1–9p.
{"title":"Comparative Study on Chemical Composition and Mineral Contents of Milk at Different stages of Lactation in Murrah Buffalo","authors":"Hency Rose, E. Niyas, S. Lukose, S. Simon, Reni John, J. John","doi":"10.37591/rrjodst.v9i1.2647","DOIUrl":"https://doi.org/10.37591/rrjodst.v9i1.2647","url":null,"abstract":"Abstract The study was carried out to evaluate the chemical composition and mineral content of buffalo milk collected at different stages of lactation. The samples were collected from three different groups like early lactating animals, mid lactating animals and late lactating animals, these samples were analyzed for chemical composition and mineral contents. The obtained results showed that the main milk constituents were found to be at higher levels in the individual samples of mid lactating animals. The values of Fat, Solids Not Fat and Total Solids ranged between 3.8±0.37%, 11.47±0.51% and 14.35±0.76% respectively for early lactating animals, 6.03±0.75%, 10.36±0.49% and 16.39±.0.90% for mid lactating animals, 4.35±0.69%, 10.92±0.5% and 15.2±0.67% for late lactating animals. Keywords : late lactating animals, FAO , Bubalus bubalis, casienates Cite this Article Hency Rose, Niyas E, Smitha J Lukose, Shibu Simon, Reni John, Jith John. Comparative Study on Chemical Composition and Mineral Contents of Milk at Different stages of Lactation in Murrah Buffalo. Research & Reviews: Journal of Dairy Science & Technology . 2020; 9(1): 1–9p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74708547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-02-29DOI: 10.37591/RRJODST.V8I3.2558
K. Pawar, I. Panchal
Abstract Artificial Intelligence is advancing popularity in dairy farming and growing at a phenomenal pace. It can predominantly change the scenario of dairy farmers by maintaining the health, physiological and physical conditions of dairy-cows. This knowledge-based technology has a huge potential and could confront the loopholes in dairy farming and thus indirectly can strengthen the dairy industry. In dairy farming AI has multiple applications like monitoring the activities of the dairy-cows, boosting the milk production and farm productivity, detection of mastitis in dairy-cows, detecting the dairy farm odours and developing the smart cow houses powered by image analysis. Eventually, it provides new hope and open prospects for the overall quality and progress in the dairy industry through a profitable business approach in dairy farming. Keywords: artificial intelligence, dairy farming, cows, health, technology Cite this Article Kanika P awar, Indu Panchal . Artificial Intelligence in Dairy Farming: A Way Forward for Improving the Health of Dairy Cows . Research & Reviews: Journal of Dairy Science and Technology . 2019; 8(3): 1 3 1 6 p.
{"title":"Artificial Intelligence in Dairy Farming: A Way Forward for Improving the Health of Dairy-Cows","authors":"K. Pawar, I. Panchal","doi":"10.37591/RRJODST.V8I3.2558","DOIUrl":"https://doi.org/10.37591/RRJODST.V8I3.2558","url":null,"abstract":"Abstract Artificial Intelligence is advancing popularity in dairy farming and growing at a phenomenal pace. It can predominantly change the scenario of dairy farmers by maintaining the health, physiological and physical conditions of dairy-cows. This knowledge-based technology has a huge potential and could confront the loopholes in dairy farming and thus indirectly can strengthen the dairy industry. In dairy farming AI has multiple applications like monitoring the activities of the dairy-cows, boosting the milk production and farm productivity, detection of mastitis in dairy-cows, detecting the dairy farm odours and developing the smart cow houses powered by image analysis. Eventually, it provides new hope and open prospects for the overall quality and progress in the dairy industry through a profitable business approach in dairy farming. Keywords: artificial intelligence, dairy farming, cows, health, technology Cite this Article Kanika P awar, Indu Panchal . Artificial Intelligence in Dairy Farming: A Way Forward for Improving the Health of Dairy Cows . Research & Reviews: Journal of Dairy Science and Technology . 2019; 8(3): 1 3 1 6 p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83754832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-02-01DOI: 10.37591/RRJODST.V8I3.2575
Kusum Mittal, K. Gurjar
Abstract A man's life is normally divided into four main stages namely infancy, childhood, adulthood and old age. The present study was conducted to assess the dietary intake of old age people residing in old age home and in families of Udaipur city, India. The total sample of the present study was selected randomly andconsisted of 100 elderly male person out of that 50 respondents were from old age homes and 50 respondents were those who were living with their families. Thus the total sample size was 100. Diet is considered as a critical part of individual or family. A dietary survey was conducted using 24 hour recall method to find out the daily dietary pattern and nutrient intake in the diet of old people (male) selected for the study. The food intake of the elderly institutionalized males (IM) in comparison to non-institutionalized males (NIM) was studied. It can be deduced from the findings of research by dietary survey that the diets of elderly males in comparison to the balanced diets was substantially inadequate in cereals (46.61% of NIM and 43.75% of IM), pulses (34.4% of NIM and 64.25% of IM), roots and tubers (3.08% in NIM and 3.97% of IM), green leafy vegetables (60.64% of NIM and 10.39% of IM) and fruits (26.66% of NIM and 14.76% of IM) except milk and milk products (136.54% of NIM and 77.86% of IM), sugar (81% of NIM and 65.12% of IM) and fats and oils (145.9% NIM and 99.75% of IM). Significant difference was found in between cereals, pulses, fruits, roots and tubers, green leafy vegetables, milk and milk products, sugar and fats and oil. Nutrient intake was also found significantly lower in males as compared to the recommended dietary allowances(RDA) except fat, calcium and riboflavin. Keywords: Assessment, elderly, nutrients, recommended dietary allowances (RDA) Cite this Article Kusum Mittal, Khushbu Gurjar. Comparative Dietary Assessment of Geriatric Male Residing in Old Age Home and in Families of Udaipur City. Research & Reviews: Journal of Dairy Science and Technology. 2019; 8(3): 1–7p. Kusum Mittal, Khushbu Gurjar. Comparative Dietary Assessment of Geriatric Male Residing in Old Age Home and in Families of Udaipur City. Research & Reviews: Journal of Dairy Science and Technology. 2019; 8(3): 1–7p.
人的一生通常分为四个主要阶段，即婴儿期、儿童期、成年期和老年期。本研究旨在评估居住在印度乌代浦尔市养老院的老年人和家庭的膳食摄入量。本研究的总样本随机选取100名男性长者，其中50名回答者来自敬老院，50名回答者与家人同住。因此，总样本量为100。饮食被认为是个人或家庭的重要组成部分。采用24小时回忆法进行膳食调查，了解所选老年人(男性)的日常膳食模式及膳食中的营养摄入情况。研究了老年收容男性(IM)与非收容男性(NIM)的食物摄入情况。它可以推导出从饮食的研究调查的结果相比,老年男性的饮食均衡饮食是明显不足的谷物(46.61%的尼姆和43.75%的IM)、脉冲(IM) 34.4%的尼姆和64.25%,根和块茎(3.08%在尼姆和IM)的3.97%,绿叶蔬菜(60.64%的尼姆和10.39%的IM)和水果(尼姆的26.66%和14.76%的IM)除了牛奶和奶制品(136.54%的尼姆和IM)的77.86%,糖(81%的NIM和65.12%的IM)和脂肪和油(145.9%的NIM和99.75%的IM)。在谷物、豆类、水果、根和块茎、绿叶蔬菜、牛奶和奶制品、糖、脂肪和油之间发现了显著的差异。除了脂肪、钙和核黄素外，男性的营养摄入量也明显低于推荐膳食摄入量(RDA)。关键词:评估，老年人，营养素，推荐膳食允许量(RDA)乌代浦尔市老年之家与家庭老年男性膳食比较评价研究综述:Journal of Dairy Science and Technology. 2019;8 (3): 1-7p。Kusum Mittal, Khushbu Gurjar。乌代浦尔市老年之家与家庭老年男性膳食比较评价研究综述:Journal of Dairy Science and Technology. 2019;8 (3): 1-7p。
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Pub Date : 2019-10-15DOI: 10.37591/RRJODST.V8I2.2314
Kriti Gupta
Biotechnology is a scientific discipline that not only researchers but also laymen are involved in the field of occupation. Although genetic engineering is the biotechnology's most recognized component, it includes a much wider field of implementation. Biotechnology has been used for many centuries in the production of dairy products (cultivated milk goods, cheese, processed milk byproducts) using either starter crops. The food industry has already benefited greatly from biotechnology. It has provided us delicious, nutritious, wholesome, convenient, stable and secure foods of high quality. As RD 8(2): 5–9p.
{"title":"Application of Biotechnology in Dairy Industry","authors":"Kriti Gupta","doi":"10.37591/RRJODST.V8I2.2314","DOIUrl":"https://doi.org/10.37591/RRJODST.V8I2.2314","url":null,"abstract":"Biotechnology is a scientific discipline that not only researchers but also laymen are involved in the field of occupation. Although genetic engineering is the biotechnology's most recognized component, it includes a much wider field of implementation. Biotechnology has been used for many centuries in the production of dairy products (cultivated milk goods, cheese, processed milk byproducts) using either starter crops. The food industry has already benefited greatly from biotechnology. It has provided us delicious, nutritious, wholesome, convenient, stable and secure foods of high quality. As RD 8(2): 5–9p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90333056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-03-16DOI: 10.37591/RRJODST.V7I3.1824
Prashant Agarwal, Ritika Gupta
Lactoferrin (Lf) is a mammalian cationic iron-binding glycoprotein, present in many mammalian excretions and supporting newborn growth to food and pharmaceutical applications. It possesses antibacterial, antimicrobial, antiviral and antiparasitic activity thus, making it an important part of the host defense system. This review focusses on recent therapeutic advances of the natural bioactive protein Lf and its use as a potential treatment agent. Nanoparticles have been tremendously used for several clinical applications preferably as drug delivery system to improve the therapeutic efficacy. Effective conjugation of functionalized agents can improve the binding affinity of nanoparticles to specific areas of the body. Therefore, this property can ensure the protection of bioactive molecules from degradation and enabled prolonged sustainability without severe side-effects. In this study, significant advancements in Lf nanoparticle technology and their use in drug delivery arena have also been reviewed. Keywords: Lactoferrin, nanoparticles, drug delivery, therapeutic Cite this Article Prashant Agarwal, Ritika Gupta. Lactoferrin Nanoparticles as Therapeutic Agent for Infectious Diseases. Research and Reviews: Journal of Dairy Science and Technology . 2019; 7(3): 37–40p.
{"title":"Lactoferrin Nanoparticles as Therapeutic Agent for Infectious Diseases","authors":"Prashant Agarwal, Ritika Gupta","doi":"10.37591/RRJODST.V7I3.1824","DOIUrl":"https://doi.org/10.37591/RRJODST.V7I3.1824","url":null,"abstract":"Lactoferrin (Lf) is a mammalian cationic iron-binding glycoprotein, present in many mammalian excretions and supporting newborn growth to food and pharmaceutical applications. It possesses antibacterial, antimicrobial, antiviral and antiparasitic activity thus, making it an important part of the host defense system. This review focusses on recent therapeutic advances of the natural bioactive protein Lf and its use as a potential treatment agent. Nanoparticles have been tremendously used for several clinical applications preferably as drug delivery system to improve the therapeutic efficacy. Effective conjugation of functionalized agents can improve the binding affinity of nanoparticles to specific areas of the body. Therefore, this property can ensure the protection of bioactive molecules from degradation and enabled prolonged sustainability without severe side-effects. In this study, significant advancements in Lf nanoparticle technology and their use in drug delivery arena have also been reviewed. Keywords: Lactoferrin, nanoparticles, drug delivery, therapeutic Cite this Article Prashant Agarwal, Ritika Gupta. Lactoferrin Nanoparticles as Therapeutic Agent for Infectious Diseases. Research and Reviews: Journal of Dairy Science and Technology . 2019; 7(3): 37–40p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86114446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-03-11DOI: 10.37591/RRJODST.V7I3.1375
Mukund Sharma, S. Bhatta
The data pertaining to variable reproduction traits of Lime buffaloes were collected from Baglung and Gulmi during January, 2017 and March, 2018 for evaluation. Total 182 buffalo samples from Baglung and Gulmi were selected and data were collected using semistructured questionnaire and farmers record. Data entry and data analysis was done by using MS-Excel and R-statistical package, respectively. The least square mean comparison was done using Duncan’s multiple range test. The overall least-square means of age at first service, age at first calving, calving interval (CI), gestation length, postpartum estrus (PPE), and number of service were obtained as 1164.62±34.25 days, 1494.34±33.41 days, 448.47±21.02 days, 316.35±1.70 days, 107.47±17.14 days and 1.51±0.12, respectively. Location and parity had significant effect on PPE (p<0.01) and CI (p<0.01). The first postpartum heat in buffaloes varies greatly with parity and location. However, coat color had no significant effect on reproductive traits. The influence of nongenetic factors on the phenotypic expression of reproductive traits of buffaloes is important to determine the breeding competence in farm animals. Keywords: Breed, Bubalus bubalis, nongenetic, parity, postpartum estrus (PPE) Cite this Article Sharma M, Bhatta SP. Reproductive Traits Evaluation of Lime Buffalo (Bubalus bubalis) in Western Hills of Nepal. Research and Reviews: Journal of Dairy Science and Technology . 2018; 7(3): 31–36p.
{"title":"Reproductive Traits Evaluation of Lime Buffalo (Bubalus bubalis) in Western Hills of Nepal","authors":"Mukund Sharma, S. Bhatta","doi":"10.37591/RRJODST.V7I3.1375","DOIUrl":"https://doi.org/10.37591/RRJODST.V7I3.1375","url":null,"abstract":"The data pertaining to variable reproduction traits of Lime buffaloes were collected from Baglung and Gulmi during January, 2017 and March, 2018 for evaluation. Total 182 buffalo samples from Baglung and Gulmi were selected and data were collected using semistructured questionnaire and farmers record. Data entry and data analysis was done by using MS-Excel and R-statistical package, respectively. The least square mean comparison was done using Duncan’s multiple range test. The overall least-square means of age at first service, age at first calving, calving interval (CI), gestation length, postpartum estrus (PPE), and number of service were obtained as 1164.62±34.25 days, 1494.34±33.41 days, 448.47±21.02 days, 316.35±1.70 days, 107.47±17.14 days and 1.51±0.12, respectively. Location and parity had significant effect on PPE (p<0.01) and CI (p<0.01). The first postpartum heat in buffaloes varies greatly with parity and location. However, coat color had no significant effect on reproductive traits. The influence of nongenetic factors on the phenotypic expression of reproductive traits of buffaloes is important to determine the breeding competence in farm animals. Keywords: Breed, Bubalus bubalis, nongenetic, parity, postpartum estrus (PPE) Cite this Article Sharma M, Bhatta SP. Reproductive Traits Evaluation of Lime Buffalo (Bubalus bubalis) in Western Hills of Nepal. Research and Reviews: Journal of Dairy Science and Technology . 2018; 7(3): 31–36p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73072618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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