Pub Date : 2019-06-24DOI: 10.33785/IJDS.2019.V72I03.011
S. Choudhary, M. Kamboj, Nitin Raheja, C. KotreshPrasad, Pawan Singh, Nishanth Kumar, Deepandita Barman, M. Bhakat
The present study was conducted to study the influence of the presence of a bull on the behavioural signs of estrus expressed by Sahiwal heifers. For this experiment, a total of 24 Sahiwal heifers were allotted to 3 groups (T 0 , T 1 and T 2 ) of 8 animals each, based on the age and body weight. In T 0 , the heifers were isolated from the bull; in T 1 group, the heifers were in contact with the bull through a fenceline exposure and in T2 group, the heifers were exposed through a fenceline contact (24 hours) with bull along with direct contact (for 6 hours) through another bull in the heifer shed. Estrus detection was done by bulls in T 1 and T 2 heifers group whereas in T 0 group, heifers heat expectancy chart and visual observation of behavioural signs of estrus was used for estrus detection. Overall mean intensity of sniffing/licking, tail raising, micturition, chin resting and allowing mounting attempts during silent estrus in T 0 was largely weak (88.64%) and in T 1 heifers group, intensity was weak to moderate (60.05 and 34.58 %) whereas, in T 2 group, percentage of weak, moderate and intense was 38.5 %, 27.0 % and 34.4 % respectively. The per cent mean intensity of estrus behaviour in second estrus was weak to moderate (71.875 and 28.12) in T 0 , whereas in T 1 group, intensity was largely weak to moderate (42.9 % and 41.3%) and intensity of cardinal signs of estrus in T 2 was mostly moderate to intense in nature (31.9 % and 57.7%). It can be concluded that bull biostimulation of Sahiwal heifers through direct contact plus fenceline contact was more effective in increasing estrus behaviour intensity as compared to the only fenceline contact. Most prominent cardinal symptoms of estrus in biostimulated as well as non-biostimulated Sahiwal heifers were sniffing and licking, micturition, tail raising, allowing mounting attempts and chin resting.
{"title":"Influence of bull exposure on the behavioural intensity of estrus in Sahiwal heifers (Bos Indicus)","authors":"S. Choudhary, M. Kamboj, Nitin Raheja, C. KotreshPrasad, Pawan Singh, Nishanth Kumar, Deepandita Barman, M. Bhakat","doi":"10.33785/IJDS.2019.V72I03.011","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I03.011","url":null,"abstract":"The present study was conducted to study the influence of the presence of a bull on the behavioural signs of estrus expressed by Sahiwal heifers. For this experiment, a total of 24 Sahiwal heifers were allotted to 3 groups (T 0 , T 1 and T 2 ) of 8 animals each, based on the age and body weight. In T 0 , the heifers were isolated from the bull; in T 1 group, the heifers were in contact with the bull through a fenceline exposure and in T2 group, the heifers were exposed through a fenceline contact (24 hours) with bull along with direct contact (for 6 hours) through another bull in the heifer shed. Estrus detection was done by bulls in T 1 and T 2 heifers group whereas in T 0 group, heifers heat expectancy chart and visual observation of behavioural signs of estrus was used for estrus detection. Overall mean intensity of sniffing/licking, tail raising, micturition, chin resting and allowing mounting attempts during silent estrus in T 0 was largely weak (88.64%) and in T 1 heifers group, intensity was weak to moderate (60.05 and 34.58 %) whereas, in T 2 group, percentage of weak, moderate and intense was 38.5 %, 27.0 % and 34.4 % respectively. The per cent mean intensity of estrus behaviour in second estrus was weak to moderate (71.875 and 28.12) in T 0 , whereas in T 1 group, intensity was largely weak to moderate (42.9 % and 41.3%) and intensity of cardinal signs of estrus in T 2 was mostly moderate to intense in nature (31.9 % and 57.7%). It can be concluded that bull biostimulation of Sahiwal heifers through direct contact plus fenceline contact was more effective in increasing estrus behaviour intensity as compared to the only fenceline contact. Most prominent cardinal symptoms of estrus in biostimulated as well as non-biostimulated Sahiwal heifers were sniffing and licking, micturition, tail raising, allowing mounting attempts and chin resting.","PeriodicalId":23489,"journal":{"name":"Vol 72, No 3 (2019)","volume":"84 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85850324","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 : 2019-06-24DOI: 10.33785/IJDS.2019.V72I03.008
Hk Malodia, Bs Beniwal
Paneer was prepared and cut into cubes of three sizes i.e. 1.5, 2.5 and 3.5 cm. Their surfaces were treated with two concentrations (0.8 and 1.2 % w/w basis) of dry common salt. They were packed in LDPE (50-55 micron) packages and stored at 3 different temperatures i.e. 20±2C, 5±2C and -15±2C. The paneer cubes of 2.5 cm size served as control. It was revealed that the paneer cube of 1.5 cm cube size with 1.2 % salt application had the longest shelf life as evidenced by the sensory scores; supported by lower TBA, FFA and NPN values. Paneer cubes of 1.5 cm size had a score above “like slightly” even on the tenth day of storage at 5C. All the samples stored at -15C were acceptable on 60 day; however, paneer cubes of 1.5 cm size and 1.2% salt scored high on the sensory scale.
{"title":"Enhancement of shelf life of paneer by surface salt treatment","authors":"Hk Malodia, Bs Beniwal","doi":"10.33785/IJDS.2019.V72I03.008","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I03.008","url":null,"abstract":"Paneer was prepared and cut into cubes of three sizes i.e. 1.5, 2.5 and 3.5 cm. Their surfaces were treated with two concentrations (0.8 and 1.2 % w/w basis) of dry common salt. They were packed in LDPE (50-55 micron) packages and stored at 3 different temperatures i.e. 20±2C, 5±2C and -15±2C. The paneer cubes of 2.5 cm size served as control. It was revealed that the paneer cube of 1.5 cm cube size with 1.2 % salt application had the longest shelf life as evidenced by the sensory scores; supported by lower TBA, FFA and NPN values. Paneer cubes of 1.5 cm size had a score above “like slightly” even on the tenth day of storage at 5C. All the samples stored at -15C were acceptable on 60 day; however, paneer cubes of 1.5 cm size and 1.2% salt scored high on the sensory scale.","PeriodicalId":23489,"journal":{"name":"Vol 72, No 3 (2019)","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72646846","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 : 2019-06-24DOI: 10.33785/IJDS.2019.V72I03.007
H. Gupta, S. Mandal, S. Tomar
The aim of the present study was to screen and select diacetyl producing Lactococcuslactis culture(s) based on techno-functional properties for ripening of cream to formulate defined strain starter for preparation of ripened cream. Diacetyl production (determined by Creatine test) of 13 Lactococcus cultures from National Collection of Dairy Cultures, ICAR-NDRI, Karnal was studied in skim milk at 30°C for 0, 6, 8 and 10 h. Four potent diacetyl producing cultures, namely L. lactis NCDC 97, 127, 128, 193 were selected on this basis for further study alongwith diacetyl negative L. lactis NCDC 314. Growth, acidification and diacetyl production profiles of selected cultures were evaluated in skim milk and cream (40% fat) at 30°C for 0, 6, 8 and 10 h. L. lactis NCDC 128 and 193 started diacetyl production at 6 h of fermentation in skim milk as well as in cream, which was further increased upto 8 h of fermentation. Diacetyl production in cow cream (40% fat) at 8 and 10 h of fermentation were comparable. The pH of cream and skim milk dropped from 6.2 to 4.5. Viable counts were observed to be increased by 2 log from initial count of 7 log cfu/ml. Growth, acidification and diacetyl production were higher in skim milk as compared to cream.
{"title":"Screening and selection of cultures based on techno-functional properties for ripening of cream","authors":"H. Gupta, S. Mandal, S. Tomar","doi":"10.33785/IJDS.2019.V72I03.007","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I03.007","url":null,"abstract":"The aim of the present study was to screen and select diacetyl producing Lactococcuslactis culture(s) based on techno-functional properties for ripening of cream to formulate defined strain starter for preparation of ripened cream. Diacetyl production (determined by Creatine test) of 13 Lactococcus cultures from National Collection of Dairy Cultures, ICAR-NDRI, Karnal was studied in skim milk at 30°C for 0, 6, 8 and 10 h. Four potent diacetyl producing cultures, namely L. lactis NCDC 97, 127, 128, 193 were selected on this basis for further study alongwith diacetyl negative L. lactis NCDC 314. Growth, acidification and diacetyl production profiles of selected cultures were evaluated in skim milk and cream (40% fat) at 30°C for 0, 6, 8 and 10 h. L. lactis NCDC 128 and 193 started diacetyl production at 6 h of fermentation in skim milk as well as in cream, which was further increased upto 8 h of fermentation. Diacetyl production in cow cream (40% fat) at 8 and 10 h of fermentation were comparable. The pH of cream and skim milk dropped from 6.2 to 4.5. Viable counts were observed to be increased by 2 log from initial count of 7 log cfu/ml. Growth, acidification and diacetyl production were higher in skim milk as compared to cream.","PeriodicalId":23489,"journal":{"name":"Vol 72, No 3 (2019)","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73450586","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 : 2019-06-24DOI: 10.33785/IJDS.2019.V72I03.001
P. Gautam, R. Sharma, Suvartan Ranvir, Kamal Gandhi, B. Mann
Milk being considered as a complete food can also be easily adulterated by a large number of adulterants. Such type of adulteration deteriorates its quality and can affect the health of the consumers. Processing such type of adulterated milk can affect certain processing parameters in the dairy industry thus affecting the quality of final products. A large number of adulterants in milk have been used worldwide and have been reported like water, urea, carbohydrates, foreign proteins, vegetable or animal fats, melamine and so on. Unscrupulous producers even add hazardous substances to gain profits. This review focuses on the detection of soy proteins by different methods like RP-HPLC, UHPLC, SDS-CE, SDS-PAGE, SDS-PAGE/ MS, FPLC, NIR spectroscopy, FTIR, lateral flow assay, biosensors, LC/MS-MS that have been developed and used since last 25 years. From long and time-consuming electrophoretic to biosensor-based methods, this review will provide a clear understanding of the various assays.
{"title":"Soymilk protein detection in milk- A review","authors":"P. Gautam, R. Sharma, Suvartan Ranvir, Kamal Gandhi, B. Mann","doi":"10.33785/IJDS.2019.V72I03.001","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I03.001","url":null,"abstract":"Milk being considered as a complete food can also be easily adulterated by a large number of adulterants. Such type of adulteration deteriorates its quality and can affect the health of the consumers. Processing such type of adulterated milk can affect certain processing parameters in the dairy industry thus affecting the quality of final products. A large number of adulterants in milk have been used worldwide and have been reported like water, urea, carbohydrates, foreign proteins, vegetable or animal fats, melamine and so on. Unscrupulous producers even add hazardous substances to gain profits. This review focuses on the detection of soy proteins by different methods like RP-HPLC, UHPLC, SDS-CE, SDS-PAGE, SDS-PAGE/ MS, FPLC, NIR spectroscopy, FTIR, lateral flow assay, biosensors, LC/MS-MS that have been developed and used since last 25 years. From long and time-consuming electrophoretic to biosensor-based methods, this review will provide a clear understanding of the various assays.","PeriodicalId":23489,"journal":{"name":"Vol 72, No 3 (2019)","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73524102","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：