Pub Date : 2018-04-21DOI: 10.37591/RRJODST.V5I1.486
Richa Singh, P. S. Rao
M elatonin C 13 H 16 N 2 O 2 (molecular weight: 232) or N-acetyl-5-methoxytryptamine, is chemically an indoleamine and derived from the essential amino acid tryptophan. It is a hormone and due to secretion from pineal gland, it is also called as active pineal factor. Its IUPAC name is N-[2-(5-methoxy-1H-indol-3-yl)ethyl] acetamide. The indole ring acts as the chromophore showing maximum absorbance at 223 nm, and the functional groups contribute to its fluorescence property. Lerner et al. 1959 reported that extract from beef pineal gland are able to lighten frog’s skin by reversing the darkening effect of melanocyte stimulating hormone and therefore, named this compound as “melatonin” since it caused aggregation of melanin granules. Melatonin hormone is more effective and active when compared to other hormones like adrenaline and nor-adrenaline (100 times), triiodothyronine (200 times), and serotonin (5000 times) in preventing darkening of frog skin by contracting melanophores. It is a white powder having melting point of 117°C. It is an amphiphilic molecule (having solubility in both water and lipid) which facilitates its movement across the cell membrane and various body fluids and makes melatonin a prominent molecule in almost all tissues of mammals. Keywords: Melatonin, tryptophan, hormone of darkness Cite this Article Richa Singh, Priyanka Singh Rao. “High Melatonin Milk” - Milk with Intrinsic Health Benefit. Research & Reviews: Journal of Dairy Science and Technology . 2016; 5(1): 13–16p.
M褪黑素C 13 H 16 N 2 O 2(分子量:232)或N-乙酰-5-甲氧基色胺，化学上是一种吲哚胺，衍生自必需氨基酸色氨酸。它是一种激素，由松果体分泌，也被称为活性松果体因子。它的IUPAC名称是N-[2-(5-甲氧基- 1h -吲哚-3-基)乙基]乙酰胺。吲哚环作为发色团在223 nm处显示最大吸光度，官能团有助于其荧光特性。Lerner et al. 1959报道牛肉松果体提取物能够通过逆转促黑素细胞激素的变黑作用而使青蛙的皮肤变亮，因此将这种化合物命名为“褪黑素”，因为它能引起黑色素颗粒的聚集。与肾上腺素和非肾上腺素(100倍)、三碘甲状腺原氨酸(200倍)、血清素(5000倍)等激素相比，褪黑素通过收缩黑色素细胞来防止青蛙皮肤变黑的效果更好。它是一种白色粉末，熔点为117℃。褪黑素是一种两亲性分子(在水和脂质中都有溶解度)，这有助于其穿过细胞膜和各种体液，使褪黑素成为哺乳动物几乎所有组织中的重要分子。关键词:褪黑素，色氨酸，黑暗激素“高褪黑素牛奶”-具有内在健康益处的牛奶。研究与评述:乳品科学与技术杂志。2016;5 (1): 13-16p。
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Pub Date : 2018-04-21DOI: 10.37591/RRJODST.V6I1.523
J. Amol, R. Behera, L. Singh, A. Mandal
The sexed semen technology is a breakthrough technology for sorting of X and Y bearing chromosome to produce progeny of a desired sex with 80–90% accuracy. Among several methods of sorting X and Y bearing semen, flow cytometry is the best method, as it doesn’t changes more sperm morphology. The sexed semen technology has several advantages like production of more female calves and more milk, lowered risk of dystocia, increased efficiency of progeny testing (PT), embryo transfer and in-vitro fertilization program. However, involvement of high cost and reduced conception rate with sexed semen are the major hurdles in adoption of this technology. In India, first male calf named Shreyas was born on 1st January, 2011 using sexed semen. After that predetermined sex of female as well as male calves were born. Sexed semen with proper management practices on dairy farms will help to grow herd internally with improved traits of female calves. Thus, with more organized dairy farming, the demand for sexed semen is expected to rise in near future. Keywords: Sexed semen, flow cytometry, X and Y chromosome, sperm sexing, dairy Cite this Article Talokar Amol J, Rajalaxmi Behera, Laishram Arjun Singh et al. Sexed Semen: A Boon for Indian Dairy Farming. Research & Reviews: Journal of Dairy Science and Technology . 2017; 6(1): 10–16p.
{"title":"Sexed Semen: A Boon for Indian Dairy Farming","authors":"J. Amol, R. Behera, L. Singh, A. Mandal","doi":"10.37591/RRJODST.V6I1.523","DOIUrl":"https://doi.org/10.37591/RRJODST.V6I1.523","url":null,"abstract":"The sexed semen technology is a breakthrough technology for sorting of X and Y bearing chromosome to produce progeny of a desired sex with 80–90% accuracy. Among several methods of sorting X and Y bearing semen, flow cytometry is the best method, as it doesn’t changes more sperm morphology. The sexed semen technology has several advantages like production of more female calves and more milk, lowered risk of dystocia, increased efficiency of progeny testing (PT), embryo transfer and in-vitro fertilization program. However, involvement of high cost and reduced conception rate with sexed semen are the major hurdles in adoption of this technology. In India, first male calf named Shreyas was born on 1st January, 2011 using sexed semen. After that predetermined sex of female as well as male calves were born. Sexed semen with proper management practices on dairy farms will help to grow herd internally with improved traits of female calves. Thus, with more organized dairy farming, the demand for sexed semen is expected to rise in near future. Keywords: Sexed semen, flow cytometry, X and Y chromosome, sperm sexing, dairy Cite this Article Talokar Amol J, Rajalaxmi Behera, Laishram Arjun Singh et al. Sexed Semen: A Boon for Indian Dairy Farming. Research & Reviews: Journal of Dairy Science and Technology . 2017; 6(1): 10–16p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"380 1","pages":"10-16"},"PeriodicalIF":0.0,"publicationDate":"2018-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75154606","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 : 2018-04-21DOI: 10.37591/RRJODST.V6I1.527
G. Deshwal, N. R. Panjagari
Electrospinning is an electrostatic fiber fabrication technique, in which a nonwoven mat of long fibers can be assembled into a three-dimensional structure due to bending instability of the spinning jet. Owing to its versatile nature and potential for applications in diverse fields including food packaging has been gaining more interest. It is a flexible and easy tool for producing ultrathin sized by applying electrical force. In this process, altering the spinning solutions and process parameters could lead to fiber production with different properties enabling scope for different applications such as gas sensors, antimicrobial structures, water absorbing pads, etc. Keywords: Electrospun, food, fibres, packaging Cite this Article Deshwal GK, Panjagari NR. Electrospun Structures for Dairy and Food Packaging Applications. Research & Reviews: Journal of Dairy Science and Technology. 2017; 6(1): 17–23p.
{"title":"Electrospun Structures for Dairy and Food Packaging Applications","authors":"G. Deshwal, N. R. Panjagari","doi":"10.37591/RRJODST.V6I1.527","DOIUrl":"https://doi.org/10.37591/RRJODST.V6I1.527","url":null,"abstract":"Electrospinning is an electrostatic fiber fabrication technique, in which a nonwoven mat of long fibers can be assembled into a three-dimensional structure due to bending instability of the spinning jet. Owing to its versatile nature and potential for applications in diverse fields including food packaging has been gaining more interest. It is a flexible and easy tool for producing ultrathin sized by applying electrical force. In this process, altering the spinning solutions and process parameters could lead to fiber production with different properties enabling scope for different applications such as gas sensors, antimicrobial structures, water absorbing pads, etc. Keywords: Electrospun, food, fibres, packaging Cite this Article Deshwal GK, Panjagari NR. Electrospun Structures for Dairy and Food Packaging Applications. Research & Reviews: Journal of Dairy Science and Technology. 2017; 6(1): 17–23p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"110 1","pages":"17-23"},"PeriodicalIF":0.0,"publicationDate":"2018-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79609353","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 : 2018-04-21DOI: 10.37591/RRJODST.V5I3.461
I. Patel, K. Patel, Suneeta V. Pinto, Sunil M. Patel
Finger millet (Ragi, Eleusine coracana), is the principal food grain of the rural population in India, especially in South India. It is very nutritious with respect to minerals, dietary fiber and essential amino acids. Amongst cereals, Ragi provides highest level of calcium including antioxidants and phytochemicals. The total dietary fiber of finger millet grain is relatively higher than that of most of other cereal grains, which helps to control blood glucose levels in diabetic patients. It is usually converted into flour and a variety of preparations. Several methods of processing of ragi have been developed to make the final product more attractive in flavour, appearance, taste, and consistency . Keywords: Finger millet, ragi, nutrients, vitamin, bioavailability Cite this Article Patel I, Patel K, Pinto S, et al . Ragi: A Powerhouse of Nutrients. Research & Reviews: Journal of Dairy Science and Technology . 2016; 5(3): 36–47p.
{"title":"Ragi: A Powerhouse of Nutrients","authors":"I. Patel, K. Patel, Suneeta V. Pinto, Sunil M. Patel","doi":"10.37591/RRJODST.V5I3.461","DOIUrl":"https://doi.org/10.37591/RRJODST.V5I3.461","url":null,"abstract":"Finger millet (Ragi, Eleusine coracana), is the principal food grain of the rural population in India, especially in South India. It is very nutritious with respect to minerals, dietary fiber and essential amino acids. Amongst cereals, Ragi provides highest level of calcium including antioxidants and phytochemicals. The total dietary fiber of finger millet grain is relatively higher than that of most of other cereal grains, which helps to control blood glucose levels in diabetic patients. It is usually converted into flour and a variety of preparations. Several methods of processing of ragi have been developed to make the final product more attractive in flavour, appearance, taste, and consistency . Keywords: Finger millet, ragi, nutrients, vitamin, bioavailability Cite this Article Patel I, Patel K, Pinto S, et al . Ragi: A Powerhouse of Nutrients. Research & Reviews: Journal of Dairy Science and Technology . 2016; 5(3): 36–47p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"121 1","pages":"36-47"},"PeriodicalIF":0.0,"publicationDate":"2018-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89633724","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 : 2018-04-20DOI: 10.37591/RRJODST.V4I1.400
P. Raju, C. Kumar, A. Singh, S. Ganguly, M. M. Patel
In developing countries, depending upon the socio-economic situation, the nutritional status of the people is enhanced by encouraging increased use of inexpensive and available protein sources in child feeding. Traditional infant-feeding practiced in countries like India, is usually cereal based. Cereals in combination with milk solids are generally used for the preparation of weaning foods to improve the overall quality. Milk-cereal based complementary food is defined as food obtained from milk and milk solids, variety of cereals, pulses, soybean, millets, nuts and edible oil seeds and may contain other food additives and nutritionally significant minerals and vitamins. The quality of these food products during storage is affected by various factors such as inherent composition and exogenous factors such as packaging materials, head space air quality, storage temperature, humidity and handling. The published information about the milk-cereal based complementary foods along with the changes in the quality during storage has been briefly reviewed. Keywords: Milk-cereal based complementary food, protein sources, child feeding Cite this Article: Narender Raju P, Manoj Kumar CT, Ashish Kumar Singh, et al. Milk-Cereal-based Composite Complementary Foods and their Storage Stability–A Mini Review. Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(1): 1–9p.
{"title":"Milk-Cereal-based Composite Complementary Foods and their Storage Stability: A Mini Review","authors":"P. Raju, C. Kumar, A. Singh, S. Ganguly, M. M. Patel","doi":"10.37591/RRJODST.V4I1.400","DOIUrl":"https://doi.org/10.37591/RRJODST.V4I1.400","url":null,"abstract":"In developing countries, depending upon the socio-economic situation, the nutritional status of the people is enhanced by encouraging increased use of inexpensive and available protein sources in child feeding. Traditional infant-feeding practiced in countries like India, is usually cereal based. Cereals in combination with milk solids are generally used for the preparation of weaning foods to improve the overall quality. Milk-cereal based complementary food is defined as food obtained from milk and milk solids, variety of cereals, pulses, soybean, millets, nuts and edible oil seeds and may contain other food additives and nutritionally significant minerals and vitamins. The quality of these food products during storage is affected by various factors such as inherent composition and exogenous factors such as packaging materials, head space air quality, storage temperature, humidity and handling. The published information about the milk-cereal based complementary foods along with the changes in the quality during storage has been briefly reviewed. Keywords: Milk-cereal based complementary food, protein sources, child feeding Cite this Article: Narender Raju P, Manoj Kumar CT, Ashish Kumar Singh, et al. Milk-Cereal-based Composite Complementary Foods and their Storage Stability–A Mini Review. Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(1): 1–9p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"27 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2018-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89229040","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 : 2018-04-20DOI: 10.37591/RRJODST.V4I2.426
S. Aparna, K. Patel, Sunil M. Patel, Suneeta V. Pinto
Wheat is one of the most important crop among the cereals by area planted; followed in importance by corn, barley and sorghum. It is the best of the cereal foods and provides more nourishment for humans than any other food source. Wheat is a major diet component which supplies about more than 60% of the total daily requirements of protein and calories for the world's population. It contains minerals, vitamins, fats (lipids) and is a good source of fibers making it a highly nutritious product. Cereals and milk are blended to compensate for deficiency of lysine. The proteins from wheat in combination with milk can make up the deficiency of protein quality. Incorporation of wheat as an ingredient in dairy products would help in alleviating its nutritional value. A number of products obtained from wheat with good nutritional value such as wheat germ, aleurone flour and wheat bran are available. Fortification of dairy product with these ingredients would help in the manufacture of neutraceuticals with improved nutritional and functional properties. Keywords: wheat, milk, dairy products, wheat germ, aleurone flour Cite this Article Aparna S, Patel K, Patel S, et al . Wheat and its application in dairy products – A review. Research & Reviews: Journal of Dairy Science and Technology. 2015; 4(2): 19–34p.
按种植面积计算，小麦是谷物中最重要的作物之一;其次是玉米、大麦和高粱。它是最好的谷类食物，为人类提供比任何其他食物来源更多的营养。小麦是一种主要的饮食成分，它提供了世界人口每日所需蛋白质和卡路里总量的60%以上。它含有矿物质、维生素、脂肪(脂质)，是纤维的良好来源，是一种营养丰富的产品。谷物和牛奶混合以弥补赖氨酸的缺乏。小麦蛋白与牛奶结合可弥补蛋白质品质的不足。在乳制品中加入小麦成分有助于降低其营养价值。从小麦中提取的许多产品具有良好的营养价值，如小麦胚芽、糊粉粉和麦麸。用这些成分强化乳制品将有助于生产营养和功能特性得到改善的中性保健品。关键词:小麦，牛奶，乳制品，小麦胚芽，糊粉粉小麦及其在乳制品中的应用综述。研究综述:Journal of Dairy Science and Technology. 2015;4 (2): 19-34p。
{"title":"Wheat and Its Application in Dairy Products: A Review","authors":"S. Aparna, K. Patel, Sunil M. Patel, Suneeta V. Pinto","doi":"10.37591/RRJODST.V4I2.426","DOIUrl":"https://doi.org/10.37591/RRJODST.V4I2.426","url":null,"abstract":"Wheat is one of the most important crop among the cereals by area planted; followed in importance by corn, barley and sorghum. It is the best of the cereal foods and provides more nourishment for humans than any other food source. Wheat is a major diet component which supplies about more than 60% of the total daily requirements of protein and calories for the world's population. It contains minerals, vitamins, fats (lipids) and is a good source of fibers making it a highly nutritious product. Cereals and milk are blended to compensate for deficiency of lysine. The proteins from wheat in combination with milk can make up the deficiency of protein quality. Incorporation of wheat as an ingredient in dairy products would help in alleviating its nutritional value. A number of products obtained from wheat with good nutritional value such as wheat germ, aleurone flour and wheat bran are available. Fortification of dairy product with these ingredients would help in the manufacture of neutraceuticals with improved nutritional and functional properties. Keywords: wheat, milk, dairy products, wheat germ, aleurone flour Cite this Article Aparna S, Patel K, Patel S, et al . Wheat and its application in dairy products – A review. Research & Reviews: Journal of Dairy Science and Technology. 2015; 4(2): 19–34p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"30 1","pages":"19-34"},"PeriodicalIF":0.0,"publicationDate":"2018-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84453983","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 : 2018-04-20DOI: 10.37591/RRJODST.V4I3.429
R. Vinola, R. Swaminathan, E. Jeevithan
India is the second highest milk producer in the world. Generally, milk is sold loose or in bottles or in polythene sachets. The present study was aimed to understand the relationship between consequences of milk packaging and consumer predilections. In brief, the present study deals with the recent trends in sale of milk, satisfaction of respondents toward quality, price, after-sales service and study about the customer satisfaction with regard to price fixing factor of local vendor . To achieve the above goal, different types of surveys were undertaken from different kinds of people. These surveys were compiled from random samples of 150 consumers in the summer 2015. A total of 100 questionnaires were analyzed from 50 household sectors. Fluid milk consumption is also related to consumer attitudes . They were very much cognizant about price and health effects of different kinds of milk and its products . In order to achieve the goal of this present study , the data were collected and further analyzed using d ifferent types of statistical tools like chi-square test, f-test, t-test, etc. The present study revealed the preference and esteem of consumer physiognomies toward the approaches of consumption of milk. Keywords: Milk, consumer predilection, marketing function, trends in sale of milk , future aspects Cite this Article Vinola R, Swaminathan R, Jeevithan E. A detailed study on impact of milk marketing: Modern constrictions and prospects of milk productions status in India. Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(3): 1–5p.
{"title":"A Detailed Study on Impact of Milk Marketing: Modern Constrictions and Prospects of Milk Productions Status in India","authors":"R. Vinola, R. Swaminathan, E. Jeevithan","doi":"10.37591/RRJODST.V4I3.429","DOIUrl":"https://doi.org/10.37591/RRJODST.V4I3.429","url":null,"abstract":"India is the second highest milk producer in the world. Generally, milk is sold loose or in bottles or in polythene sachets. The present study was aimed to understand the relationship between consequences of milk packaging and consumer predilections. In brief, the present study deals with the recent trends in sale of milk, satisfaction of respondents toward quality, price, after-sales service and study about the customer satisfaction with regard to price fixing factor of local vendor . To achieve the above goal, different types of surveys were undertaken from different kinds of people. These surveys were compiled from random samples of 150 consumers in the summer 2015. A total of 100 questionnaires were analyzed from 50 household sectors. Fluid milk consumption is also related to consumer attitudes . They were very much cognizant about price and health effects of different kinds of milk and its products . In order to achieve the goal of this present study , the data were collected and further analyzed using d ifferent types of statistical tools like chi-square test, f-test, t-test, etc. The present study revealed the preference and esteem of consumer physiognomies toward the approaches of consumption of milk. Keywords: Milk, consumer predilection, marketing function, trends in sale of milk , future aspects Cite this Article Vinola R, Swaminathan R, Jeevithan E. A detailed study on impact of milk marketing: Modern constrictions and prospects of milk productions status in India. Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(3): 1–5p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"21 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2018-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89675547","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 : 2018-04-20DOI: 10.37591/RRJODST.V4I1.410
R. V. Nileshkumar, S. Hati, K. Gawai, V. Sreeja
Food borne diseases is the major concern along with malnutrition in developing countries and developed countries as well. Milk is rich source of nutrition with large number of pathogenic bacteria which are more susceptible to cause illness or death. Millions of people stuck with food borne outbreaks throughout the globe because of presence of pathogenic bacteria – disease causing microbiota like E. coli O157:H7, Salmonella, Shigella, Listeria, Campylobacter, S.aureus and Clostrida and their heat stable and heat labile toxins. The presence of food borne pathogens in milk and milk products is due to direct contact with contaminated sources in dairy farm environment and to excretion from infected udder of animal suffering from disease. Generally very few percentage (app. 1–2%) people of the globe consume raw milk and milk products while others use pasteurized one. But sometimes inadequate or faulty heat treatment and post processing contamination through infected supply chain may lead to major consequences related to outbreaks. Keywords: Food borne disease, milk and milk products, pathogens, contamination Cite this Article Vaghela Nileshkumar R, Subrota Hati, Gawai K et al. Food Borne Pathogens: A Threat To Dairy Industry ; Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(1): 28–36p.
{"title":"Food Borne Pathogens: A Threat to Dairy Industry","authors":"R. V. Nileshkumar, S. Hati, K. Gawai, V. Sreeja","doi":"10.37591/RRJODST.V4I1.410","DOIUrl":"https://doi.org/10.37591/RRJODST.V4I1.410","url":null,"abstract":"Food borne diseases is the major concern along with malnutrition in developing countries and developed countries as well. Milk is rich source of nutrition with large number of pathogenic bacteria which are more susceptible to cause illness or death. Millions of people stuck with food borne outbreaks throughout the globe because of presence of pathogenic bacteria – disease causing microbiota like E. coli O157:H7, Salmonella, Shigella, Listeria, Campylobacter, S.aureus and Clostrida and their heat stable and heat labile toxins. The presence of food borne pathogens in milk and milk products is due to direct contact with contaminated sources in dairy farm environment and to excretion from infected udder of animal suffering from disease. Generally very few percentage (app. 1–2%) people of the globe consume raw milk and milk products while others use pasteurized one. But sometimes inadequate or faulty heat treatment and post processing contamination through infected supply chain may lead to major consequences related to outbreaks. Keywords: Food borne disease, milk and milk products, pathogens, contamination Cite this Article Vaghela Nileshkumar R, Subrota Hati, Gawai K et al. Food Borne Pathogens: A Threat To Dairy Industry ; Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(1): 28–36p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"6 1","pages":"28-36"},"PeriodicalIF":0.0,"publicationDate":"2018-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87936448","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 : 2018-04-20DOI: 10.37591/RRJODST.V4I2.414
R. Vinola, R. Swaminathan, E. Jeevithan
As milk is a very important component of the people’s diet, this study explores consumer preferences for milk in Perambalur , Tamil Nadu, India, and also tries to determine consumer types based on their references and socio-demographic factors. To reach these objectives, this study was designed a conjoint choice experiment survey and collected primary data in the most populated city of Perambalur. Then the data were analyzed using chi-square test, a nalysis of variance (ANOVA) and F-test to determine milk classes based on the product attributes. Thus, present study was aimed to get detailed knowledge about the packed and unpacked milk in Perambalur district, Tamil Nadu, India. In brief, the study deals with the customer satisfaction regarding both packed milk and unpacked milk ; get detailed survey on maximum usages of packed and unpacked milk among people. Further, this study extended to know about the contents which are added into milk during processing and transportation. The primary data were collected through a questionnaire to the individual persons and the secondary data were collected from various books, magazines, journals, and Internet . From the obtained data, we can get more details in terms of tendency of milk, criteria of milk standard quality and sensory properties. Accordingly, this study provides useful information to different stakeholders including cattle f armer and local vendors . In addition, the milk industry and its marketers may benefit from this information by using it to strategically market their milk to different groups. Keywords: Milk, packed, brand, nutritional composition, consumer preference Cite this Article Vinola R, Swaminathan R, Jeevithan E. Current Status and Comparative Study on the Influences of Cattle Packed and Unpacked Milk in Tamil Nadu: A Detailed Survey. Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(2): 6–11p.
{"title":"Current Status and Comparative Study on the Influences of Cattle Packed and Unpacked Milk in Tamil Nadu: A Detailed Survey","authors":"R. Vinola, R. Swaminathan, E. Jeevithan","doi":"10.37591/RRJODST.V4I2.414","DOIUrl":"https://doi.org/10.37591/RRJODST.V4I2.414","url":null,"abstract":"As milk is a very important component of the people’s diet, this study explores consumer preferences for milk in Perambalur , Tamil Nadu, India, and also tries to determine consumer types based on their references and socio-demographic factors. To reach these objectives, this study was designed a conjoint choice experiment survey and collected primary data in the most populated city of Perambalur. Then the data were analyzed using chi-square test, a nalysis of variance (ANOVA) and F-test to determine milk classes based on the product attributes. Thus, present study was aimed to get detailed knowledge about the packed and unpacked milk in Perambalur district, Tamil Nadu, India. In brief, the study deals with the customer satisfaction regarding both packed milk and unpacked milk ; get detailed survey on maximum usages of packed and unpacked milk among people. Further, this study extended to know about the contents which are added into milk during processing and transportation. The primary data were collected through a questionnaire to the individual persons and the secondary data were collected from various books, magazines, journals, and Internet . From the obtained data, we can get more details in terms of tendency of milk, criteria of milk standard quality and sensory properties. Accordingly, this study provides useful information to different stakeholders including cattle f armer and local vendors . In addition, the milk industry and its marketers may benefit from this information by using it to strategically market their milk to different groups. Keywords: Milk, packed, brand, nutritional composition, consumer preference Cite this Article Vinola R, Swaminathan R, Jeevithan E. Current Status and Comparative Study on the Influences of Cattle Packed and Unpacked Milk in Tamil Nadu: A Detailed Survey. Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(2): 6–11p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"50 1","pages":"6-11"},"PeriodicalIF":0.0,"publicationDate":"2018-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87383381","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 : 2018-04-20DOI: 10.37591/RRJODST.V4I1.407
A. Barot, Suneeta V. Pinto, S. Balakrishnan, J. Prajapati
Bottle gourd has widespread use as a vegetable in India. It is very valuable for vegetarians since it contains several important constituents which are required for good health and wellbeing. Recently in India, interest in bottle gourd has been growing amongst consumers because consumption of bottle gourd has been associated with a number of benefits and may be regarded as a natural guard against diseases. In Ayurveda, bottle gourd is advocated for treatment of diabetes mellitus, hypertension, flatulence, cooling properties, liver diseases, weight loss and other associated benefits. The nutritive value of bottle gourd makes it a popular diet ingredient in making sweet curries, soups, jams, juices, beverages, cakes, ice creams and tea for value-addition. In this article, the literature available on functional properties, health benefits and applications of bottle gourd in various food products have been reviewed. Keywords: Bottle gourd, composition, properties, medicinal uses, application, dairy products Cite this Article: Amit Barot, Suneeta Pinto, Smitha Balakrishnan,et al. Composition, Functional Properties and Application of Bottle Gourd in Food Products. Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(1): 15–27p.
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