Pub Date : 2021-10-31DOI: 10.33785/ijds.2021.v74i05.016
Akash agrawal, S. Jain, KK Sandey, C. Sahu, S. Kartikyen
: Paneer is one of the popular heat-acid coagulated indigenous milk product in Indian cuisine. Traditionally, it is prepared by removing whey from acidified milk by pressing method. The present investigation was performed to study the effect of independent parameters like initial thickness of curd (1.5, 3.0 and 4.5 cm), speed of rotation of centrifuge (500, 1000 and 1500 rpm) and time of rotation (5, 10 and 15 min.) on centrifugal pressing of curd for paneer making. The effect of initial thickness, speed of rotation and pressing time of curd on moisture, solid loss and hardness ratio of centrifugal pressing were determined. A dimensionless number called as ‘centrifugal pressing number’ was formed to assess the changes occurred during pressing. It was found that pressing time had the maximum effect on solid loss and hardness ratios but the rotational speed had maximum effect on moisture ratio. The thickness of curd had the least effect on moisture and solid loss ratio of pressing.
{"title":"A study of centrifugal pressing of curd for paneer production","authors":"Akash agrawal, S. Jain, KK Sandey, C. Sahu, S. Kartikyen","doi":"10.33785/ijds.2021.v74i05.016","DOIUrl":"https://doi.org/10.33785/ijds.2021.v74i05.016","url":null,"abstract":": Paneer is one of the popular heat-acid coagulated indigenous milk product in Indian cuisine. Traditionally, it is prepared by removing whey from acidified milk by pressing method. The present investigation was performed to study the effect of independent parameters like initial thickness of curd (1.5, 3.0 and 4.5 cm), speed of rotation of centrifuge (500, 1000 and 1500 rpm) and time of rotation (5, 10 and 15 min.) on centrifugal pressing of curd for paneer making. The effect of initial thickness, speed of rotation and pressing time of curd on moisture, solid loss and hardness ratio of centrifugal pressing were determined. A dimensionless number called as ‘centrifugal pressing number’ was formed to assess the changes occurred during pressing. It was found that pressing time had the maximum effect on solid loss and hardness ratios but the rotational speed had maximum effect on moisture ratio. The thickness of curd had the least effect on moisture and solid loss ratio of pressing.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43256171","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 : 2021-10-31DOI: 10.33785/ijds.2021.v74i05.002
V. Bansal, S. Kanawjia, Yogesh Khetra, .. A. Debnath
: This study aimed to evaluate the storage stability of novel cheese dip (CD) and cheese dip with spices (SCD) stored in PET bottles at refrigeration temperature (4±1°C). The change in quality attributes in terms of sensory, chemico-physical (pH, acidity, thiobarbituric acid (TBA), acid degree value (ADV) and color (L*, a*, b*) textural and microbiological (total plate count, coliform and yeast and mold) were studied at an interval of 10 days. Also, linear regression models were developed to correlate the changes in attributes with storage time. Keeping quality of both CD and SCD decreased over the period of time. An increase in firmness, SPC, YM, TBA, and ADV was observed for both the samples, whereas pH, adhesiveness, and sensory scores decreased. On day 30, SCD exhibited significantly lower acidity, ADV, TBA, tyrosine, and microbial count than the CD. Also, the sensory scores of SCD were significantly higher compared to CD. Linear regression equations between days and quality attributes showed a determination coefficient (R 2 ) >0.85. This study clearly shows that keeping the quality of cheese dip depends on the composition and ingredients used for its manufacturing. In conclusion, the spoilage of CD is mainly accompanied by an increase in acidity due to the growth of microorganisms responsible for decreased sensory scores and changes in textural properties of the product. Accordingly, the heating time-temperature combination can be altered to further improve the keeping quality of the product at refrigeration temperature.
{"title":"Study of the keeping quality of cheese dip stored in PET Bottles: Sensory, physicochemical, textural and microbiological aspects","authors":"V. Bansal, S. Kanawjia, Yogesh Khetra, .. A. Debnath","doi":"10.33785/ijds.2021.v74i05.002","DOIUrl":"https://doi.org/10.33785/ijds.2021.v74i05.002","url":null,"abstract":": This study aimed to evaluate the storage stability of novel cheese dip (CD) and cheese dip with spices (SCD) stored in PET bottles at refrigeration temperature (4±1°C). The change in quality attributes in terms of sensory, chemico-physical (pH, acidity, thiobarbituric acid (TBA), acid degree value (ADV) and color (L*, a*, b*) textural and microbiological (total plate count, coliform and yeast and mold) were studied at an interval of 10 days. Also, linear regression models were developed to correlate the changes in attributes with storage time. Keeping quality of both CD and SCD decreased over the period of time. An increase in firmness, SPC, YM, TBA, and ADV was observed for both the samples, whereas pH, adhesiveness, and sensory scores decreased. On day 30, SCD exhibited significantly lower acidity, ADV, TBA, tyrosine, and microbial count than the CD. Also, the sensory scores of SCD were significantly higher compared to CD. Linear regression equations between days and quality attributes showed a determination coefficient (R 2 ) >0.85. This study clearly shows that keeping the quality of cheese dip depends on the composition and ingredients used for its manufacturing. In conclusion, the spoilage of CD is mainly accompanied by an increase in acidity due to the growth of microorganisms responsible for decreased sensory scores and changes in textural properties of the product. Accordingly, the heating time-temperature combination can be altered to further improve the keeping quality of the product at refrigeration temperature.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46414170","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 : 2021-10-31DOI: 10.33785/ijds.2021.v74i05.006
Oorjitha Dogiparthi, D. Pushparani
Mango (Mangifera indica L.) is a climacteric, tropical drupe of the Anacardiaceae family. This study aims at determining the ideal synbiotic combination using mango as a natural prebiotic source in two different mediums, dairy, and nondairy, for two different probiotics Bifidobacterium infantis and Bifidobacterium lactis. Skimmed milk and sugarcane were observed on analysis to promote the growth of these probiotics and were the chosen dairy and non-dairy substrates used in combination with mango. The ideal synbiotic combination of Mango with dairy /non-dairy medium was optimized on the basis of sensory evaluation supported by total viable counts. Fermentation for 4 hours of the ideal synbiotic combinations with 0.1% inoculum of probiotic cultures was done. The 03:07 ratio of mango: skimmed milk and mango: sugarcane with 4 hours of incubation gave desirable results with increasing microbial counts, drop in pH and nominal increase in acidity as fermentation time progressed. This ideal combination of Probiotics with Mango in both dairy and non-dairy medium could be a promising blend in the food and beverage industry for formulating naturally functional products.
{"title":"Probiotication of Bifidobacterium Spp. in dairy and non-dairy mango juice medium – A Green approach","authors":"Oorjitha Dogiparthi, D. Pushparani","doi":"10.33785/ijds.2021.v74i05.006","DOIUrl":"https://doi.org/10.33785/ijds.2021.v74i05.006","url":null,"abstract":"Mango (Mangifera indica L.) is a climacteric, tropical drupe of the Anacardiaceae family. This study aims at determining the ideal synbiotic combination using mango as a natural prebiotic source in two different mediums, dairy, and nondairy, for two different probiotics Bifidobacterium infantis and Bifidobacterium lactis. Skimmed milk and sugarcane were observed on analysis to promote the growth of these probiotics and were the chosen dairy and non-dairy substrates used in combination with mango. The ideal synbiotic combination of Mango with dairy /non-dairy medium was optimized on the basis of sensory evaluation supported by total viable counts. Fermentation for 4 hours of the ideal synbiotic combinations with 0.1% inoculum of probiotic cultures was done. The 03:07 ratio of mango: skimmed milk and mango: sugarcane with 4 hours of incubation gave desirable results with increasing microbial counts, drop in pH and nominal increase in acidity as fermentation time progressed. This ideal combination of Probiotics with Mango in both dairy and non-dairy medium could be a promising blend in the food and beverage industry for formulating naturally functional products.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47951538","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 : 2021-10-31DOI: 10.33785/ijds.2021.v74i05.013
B. Mili, S. Pandita
: This study was designed to investigate the risk association of hormones of the somatotropic axis with postpartum infections/ disorders in Murrah buffaloes. A total of six (n=6) healthy pregnant Murrah buffaloes and 23 symptomatic buffaloes with symptoms indicative of metritis (n=5), endometritis (n=6) mastitis (n=8), and retained placenta (RP) (n=4) were selected from the ICAR-NDRI Cattle herd. Blood samples were collected from each healthy buffalo on days -21, -14, -7, 0, +7, +14, +21 relative to calving. Blood samples were collected from unhealthy buffaloes twice on alternate days as and when the symptoms of reproductive abnormalities were noticed. The results revealed that the plasma growth hormone was significantly (P<0.05) elevated in buffaloes exhibiting symptoms of metritis (7.40±0.96 ng /mL), mastitis (9.23±1.60 ng /mL), and RP (6.63±0.80 ng/mL). Similarly, plasma insulin level was significantly higher (P<0.05) in buffaloes infected with endometritis (1.53 ±0.21 ng/ml), mastitis (1.32 ±0.26 ng/mL), and RP (1.24 ±0.15 ng/mL). But, the plasma IGF-1 was significantly lower in buffaloes exhibiting symptoms of metritis (128.43±5.38 ng/mL), endometritis (112.65 ±4.38 ng/ mL), and mastitis (123.61 ±3.99 ng/mL) except in RP (122.21±5.10 ng/mL) than normally calved buffaloes (123.80±4.96 ng/ mL). From the experiment, it could be inferred that the levels plasma growth hormone, insulin, and IGF-1 differed significantly among buffaloes with and without postpartum infections and could be used for the risk assessment of postpartum infection in buffaloes.
{"title":"Changes in hormones of the somatotropic axis associated with postpartum reproductive infections in Murrah buffaloes (Bubalus bubalis)","authors":"B. Mili, S. Pandita","doi":"10.33785/ijds.2021.v74i05.013","DOIUrl":"https://doi.org/10.33785/ijds.2021.v74i05.013","url":null,"abstract":": This study was designed to investigate the risk association of hormones of the somatotropic axis with postpartum infections/ disorders in Murrah buffaloes. A total of six (n=6) healthy pregnant Murrah buffaloes and 23 symptomatic buffaloes with symptoms indicative of metritis (n=5), endometritis (n=6) mastitis (n=8), and retained placenta (RP) (n=4) were selected from the ICAR-NDRI Cattle herd. Blood samples were collected from each healthy buffalo on days -21, -14, -7, 0, +7, +14, +21 relative to calving. Blood samples were collected from unhealthy buffaloes twice on alternate days as and when the symptoms of reproductive abnormalities were noticed. The results revealed that the plasma growth hormone was significantly (P<0.05) elevated in buffaloes exhibiting symptoms of metritis (7.40±0.96 ng /mL), mastitis (9.23±1.60 ng /mL), and RP (6.63±0.80 ng/mL). Similarly, plasma insulin level was significantly higher (P<0.05) in buffaloes infected with endometritis (1.53 ±0.21 ng/ml), mastitis (1.32 ±0.26 ng/mL), and RP (1.24 ±0.15 ng/mL). But, the plasma IGF-1 was significantly lower in buffaloes exhibiting symptoms of metritis (128.43±5.38 ng/mL), endometritis (112.65 ±4.38 ng/ mL), and mastitis (123.61 ±3.99 ng/mL) except in RP (122.21±5.10 ng/mL) than normally calved buffaloes (123.80±4.96 ng/ mL). From the experiment, it could be inferred that the levels plasma growth hormone, insulin, and IGF-1 differed significantly among buffaloes with and without postpartum infections and could be used for the risk assessment of postpartum infection in buffaloes.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48049515","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 : 2021-10-31DOI: 10.33785/ijds.2021.v74i05.005
D. Saini, C. Chopra, Sabbu Sangeeta
The objective of this investigation was to optimize the levels of four salt and three acid coagulants and coagulating temperature of soy milk so as to prepare quality soytofu by employing Response Surface Methodology (RSM) and to select an ideal one among the seven coagulants. To optimize the level of coagulant and temperature, Three Level Factorial Design was used. This included three levels of salt (0.2, 0.4 and 0.6%, w/v on soy milk basis) and acid (0.15, 0.25 and 0.35%, w/v on soy milk basis) coagulants with three levels of coagulating temperature (75, 82.5 and 90C). Thus 13 RSM experiments including five central and eight axial points were conducted to produce soytofu samples with each of the coagulant. Soytofu samples were evaluated organoleptically on nine point hedonic rating scale. Results revealed that the optimum concentration of coagulants (% w/v, on soymilk basis) and coagulating temperature (C) of soymilk for making quality soytofu was 0.6, 86.55, 0.57, 84.9, 0.6, 87.23, 0.46, 86.18, 0.35, 89.33, 0.3, 80.25 and 0.15%, 87.45C, respectively, for CaCl 2 , CaSO 4 , MgCl 2 , MgSO 4 , lactic acid, acetic acid and citric acid coagulants. Preparation of soytofu sample from RSM optimized level and their organoleptic evaluation indicated that among the seven coagulants calcium chloride was best for making quality soytofu and it contained 68.59, 50.3, 12, 5.9 and 15.35% moisture, protein, crude fat, ash and carbohydrates, respectively.
{"title":"Application of response surface methodology in process optimization of Soytofu and their sensory evaluation","authors":"D. Saini, C. Chopra, Sabbu Sangeeta","doi":"10.33785/ijds.2021.v74i05.005","DOIUrl":"https://doi.org/10.33785/ijds.2021.v74i05.005","url":null,"abstract":"The objective of this investigation was to optimize the levels of four salt and three acid coagulants and coagulating temperature of soy milk so as to prepare quality soytofu by employing Response Surface Methodology (RSM) and to select an ideal one among the seven coagulants. To optimize the level of coagulant and temperature, Three Level Factorial Design was used. This included three levels of salt (0.2, 0.4 and 0.6%, w/v on soy milk basis) and acid (0.15, 0.25 and 0.35%, w/v on soy milk basis) coagulants with three levels of coagulating temperature (75, 82.5 and 90C). Thus 13 RSM experiments including five central and eight axial points were conducted to produce soytofu samples with each of the coagulant. Soytofu samples were evaluated organoleptically on nine point hedonic rating scale. Results revealed that the optimum concentration of coagulants (% w/v, on soymilk basis) and coagulating temperature (C) of soymilk for making quality soytofu was 0.6, 86.55, 0.57, 84.9, 0.6, 87.23, 0.46, 86.18, 0.35, 89.33, 0.3, 80.25 and 0.15%, 87.45C, respectively, for CaCl 2 , CaSO 4 , MgCl 2 , MgSO 4 , lactic acid, acetic acid and citric acid coagulants. Preparation of soytofu sample from RSM optimized level and their organoleptic evaluation indicated that among the seven coagulants calcium chloride was best for making quality soytofu and it contained 68.59, 50.3, 12, 5.9 and 15.35% moisture, protein, crude fat, ash and carbohydrates, respectively.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43546311","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 : 2021-09-07DOI: 10.33785/ijds.2021.v74i04.004
Khojare Ajit
The sorption characteristics of rasomalai were measured at the temperatures of 20C, 30C, and 40C and found to be in the water activity range of 0.11 0.97. The isotherm exhibit sigmoid shape and correspond to type II. In rasomalai, at all water activities values of equilibrium moisture content decreased with an increase in storage temperature. However, a clear cut inversion was observed intermittently at 30C and 40C. The BET and GAB equation fitted hold good as indicated by the statistical values R, P, %RMS & chi square. The BET monolayer value in rasomalai decreased from 5.11g of water/100g of solids at 20C to 3.80 g of water/100 g of solids at 40C. The GAB monolayer value for rasomalai decreased from 5.04 g of water/ 100 g of solids at 20C to 3.86 g of water/100 g of solids at 40C. The Caurie equation was used to determine properties of sorbed water viz., density of sorbed water, number of adsorbed monolayers, bound or non freezabe water and surface area of sorption in rasomalai. The net isosteric heat of sorption in rasomalai ranged from 58.24 kJ/mol at 6.63 % moisture content to 0.44 kJ/mol at 32.75 % moisture content.
{"title":"Moisture sorption characteristics of Rasomalai at different temperatures","authors":"Khojare Ajit","doi":"10.33785/ijds.2021.v74i04.004","DOIUrl":"https://doi.org/10.33785/ijds.2021.v74i04.004","url":null,"abstract":"The sorption characteristics of rasomalai were measured at the temperatures of 20C, 30C, and 40C and found to be in the water activity range of 0.11 0.97. The isotherm exhibit sigmoid shape and correspond to type II. In rasomalai, at all water activities values of equilibrium moisture content decreased with an increase in storage temperature. However, a clear cut inversion was observed intermittently at 30C and 40C. The BET and GAB equation fitted hold good as indicated by the statistical values R, P, %RMS & chi square. The BET monolayer value in rasomalai decreased from 5.11g of water/100g of solids at 20C to 3.80 g of water/100 g of solids at 40C. The GAB monolayer value for rasomalai decreased from 5.04 g of water/ 100 g of solids at 20C to 3.86 g of water/100 g of solids at 40C. The Caurie equation was used to determine properties of sorbed water viz., density of sorbed water, number of adsorbed monolayers, bound or non freezabe water and surface area of sorption in rasomalai. The net isosteric heat of sorption in rasomalai ranged from 58.24 kJ/mol at 6.63 % moisture content to 0.44 kJ/mol at 32.75 % moisture content.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2021-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48453774","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 : 2021-09-07DOI: 10.33785/ijds.2021.v74i04.001
Vishal S Pandule, Monika Sharma, Devaraja Hc, Menon Rekha Ravindra, B. Surendra Nath
Fortification of butter with omega-3 fatty acids and alpha linolenic acid results in higher level of unsaturated fatty acids. This may affect the oxidative stability of butter. Therefore, the present study was conducted to evaluate the impact of storage on the physico-chemical, textural and sensory attributes of the fortified butter samples packed in polypropylene cups and stored at 5 and -18 °C. The samples were analysed for 90 days with an interval of 15 days. During the storage, the samples were analysed for physico-chemical properties, oxidative stability, textural characteristics, sensory characteristics and microbial quality. Control sample showed higher (4.35 h) induction period than samples prepared by adding flaxseed oil (2.36 h) and flaxseed oil emulsion (2.56 h) as studied by rancimat. Peroxide value, free fatty acids and TBA value increased significantly (P<0.05) during storage however, the values were within the acceptable range. The optimized butter samples were examined for storage stability under refrigeration and frozen conditions for 90 days. Firmness, work of shear and yield stress increased slightly during the storage and samples stored at -18oC showed higher values than refrigerated storage. Even though, overall sensory acceptability decreased significantly (P<0.05) during the storage and the samples stored at -18oC showed higher score than refrigerated storage; it was still above 7.5 on 9 point hedonic scale. No microbial growth was observed throughout the storage period. Thus, it is concluded that omega-3 fatty acid fortification doesn’t adversely affect the storage stability of fortified butter and the butter has good sensorial acceptability and oxidative stability for 90 days of storage period.
{"title":"Temporal changes in the physicochemical, textural and sensory attributes of butter fortified with vegetarian source of omega-3 fatty acid","authors":"Vishal S Pandule, Monika Sharma, Devaraja Hc, Menon Rekha Ravindra, B. Surendra Nath","doi":"10.33785/ijds.2021.v74i04.001","DOIUrl":"https://doi.org/10.33785/ijds.2021.v74i04.001","url":null,"abstract":"Fortification of butter with omega-3 fatty acids and alpha linolenic acid results in higher level of unsaturated fatty acids. This may affect the oxidative stability of butter. Therefore, the present study was conducted to evaluate the impact of storage on the physico-chemical, textural and sensory attributes of the fortified butter samples packed in polypropylene cups and stored at 5 and -18 °C. The samples were analysed for 90 days with an interval of 15 days. During the storage, the samples were analysed for physico-chemical properties, oxidative stability, textural characteristics, sensory characteristics and microbial quality. Control sample showed higher (4.35 h) induction period than samples prepared by adding flaxseed oil (2.36 h) and flaxseed oil emulsion (2.56 h) as studied by rancimat. Peroxide value, free fatty acids and TBA value increased significantly (P<0.05) during storage however, the values were within the acceptable range. The optimized butter samples were examined for storage stability under refrigeration and frozen conditions for 90 days. Firmness, work of shear and yield stress increased slightly during the storage and samples stored at -18oC showed higher values than refrigerated storage. Even though, overall sensory acceptability decreased significantly (P<0.05) during the storage and the samples stored at -18oC showed higher score than refrigerated storage; it was still above 7.5 on 9 point hedonic scale. No microbial growth was observed throughout the storage period. Thus, it is concluded that omega-3 fatty acid fortification doesn’t adversely affect the storage stability of fortified butter and the butter has good sensorial acceptability and oxidative stability for 90 days of storage period.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2021-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46473870","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 : 2021-09-07DOI: 10.33785/ijds.2021.v74i04.005
PB Purohit, Jay Prakash Gupta, J. Chaudhari, TM Bhatt, M. Pawar, A. Srivastava, Mp Patel, P. Patel, MN Prajapat
The records of 7791 Mehsana buffaloes sired by 182 sires on age at first calving (AFC) spread over a period of 24 years (1989 to 2012), collected from Dudhsagar Research and Development Association (DURDA), Dudhsagar Dairy, Mehsana. Meteorological data of the region (where field progeny testing was undergoing), were collected from the center of Indian Meteorological Department (IMD), Pune to know the association of AFC with heat stress indicators. The least squares mean and heritability of AFC were estimated. Various heat stress models were screened for optimization (Based on value of R, adjusted R, AIC and BIC) and effect of heat stress was quantified. Depending on the estimate of AFC and THI, months of the year were classified in to various heat stress zones. Sires were evaluated (both by BLUP-SM and BLUP-AM) for AFC in different HSZ, in order to identify optimum sire for each of the zone. The least squares mean estimate for AFC was 1419.61±2.18 days. The heritability estimates were obtained as 0.14±0.02 (LSML), 0.775±0.003 (BLUP-SM) and 0.13±0.023 (BLUP-AM). THI 6 model (Yousef, 1985) was found to be the best suited model and it was observed that AFC was declined by 1.26 day with per unit rise in THI. Year was classified in to NHSZ (non heat stress zone – November to March), HSZ (heat stress zoneApril to October) and CHSZ (critical heat stress zoneJune to August). The average breeding values of Mehsana buffalo bulls evaluated for AFC by BLUP-SM and BLUP-AM in NHSZ, HSZ and in CHSZ were estimated to be 1389.36, 1380.37 and 1375.04 days and 1389.33, 1382.85 and 1375.53 days, respectively. It was indicated that the bulls having superior performance in NHSZ were not as better performer in HSZ and CHSZ. This warrants that evaluation of bulls may be done separately in each heat stress zone and suitable bull for breeding under each HSZ may be identified.
{"title":"Effect of heat stress on age at first calving in Mehsana buffaloes under field progeny testing programme","authors":"PB Purohit, Jay Prakash Gupta, J. Chaudhari, TM Bhatt, M. Pawar, A. Srivastava, Mp Patel, P. Patel, MN Prajapat","doi":"10.33785/ijds.2021.v74i04.005","DOIUrl":"https://doi.org/10.33785/ijds.2021.v74i04.005","url":null,"abstract":"The records of 7791 Mehsana buffaloes sired by 182 sires on age at first calving (AFC) spread over a period of 24 years (1989 to 2012), collected from Dudhsagar Research and Development Association (DURDA), Dudhsagar Dairy, Mehsana. Meteorological data of the region (where field progeny testing was undergoing), were collected from the center of Indian Meteorological Department (IMD), Pune to know the association of AFC with heat stress indicators. The least squares mean and heritability of AFC were estimated. Various heat stress models were screened for optimization (Based on value of R, adjusted R, AIC and BIC) and effect of heat stress was quantified. Depending on the estimate of AFC and THI, months of the year were classified in to various heat stress zones. Sires were evaluated (both by BLUP-SM and BLUP-AM) for AFC in different HSZ, in order to identify optimum sire for each of the zone. The least squares mean estimate for AFC was 1419.61±2.18 days. The heritability estimates were obtained as 0.14±0.02 (LSML), 0.775±0.003 (BLUP-SM) and 0.13±0.023 (BLUP-AM). THI 6 model (Yousef, 1985) was found to be the best suited model and it was observed that AFC was declined by 1.26 day with per unit rise in THI. Year was classified in to NHSZ (non heat stress zone – November to March), HSZ (heat stress zoneApril to October) and CHSZ (critical heat stress zoneJune to August). The average breeding values of Mehsana buffalo bulls evaluated for AFC by BLUP-SM and BLUP-AM in NHSZ, HSZ and in CHSZ were estimated to be 1389.36, 1380.37 and 1375.04 days and 1389.33, 1382.85 and 1375.53 days, respectively. It was indicated that the bulls having superior performance in NHSZ were not as better performer in HSZ and CHSZ. This warrants that evaluation of bulls may be done separately in each heat stress zone and suitable bull for breeding under each HSZ may be identified.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2021-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44410031","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 : 2021-09-07DOI: 10.33785/ijds.2021.v74i04.003
C. Dharaiya, A. Jana, Amit L. Patel, Dhinal Patel
Attempts were made in the present investigation to prepare a mozzarella cheese analogue using acid casein as protein source and partially hydrogenated palm kernel oil as fat source. Though the analogue was formulated to match with natural Mozzarella cheese for proximate composition, it significantly differed from natural cheese for ash, salt, calcium and pH. There was significant difference in textural, functional and sensory properties between natural Mozzarella cheese and its analogue. Natural cheese had higher hardness, cohesiveness, springiness, gumminess and chewiness while had lower adhesiveness. Analogue possessed better shredability but required more time for melting in oven at 230°C compared to natural cheese. The natural cheese had higher meltability, stretchability and fat leakage. Natural cheese outplayed analogue in terms of sensory characteristics particularly for appearance, flavor, melting and stringiness while analogue was less chewy than natural cheese. Both the samples were at par in terms of microbiological analysis. Overall, natural Mozzarella cheese was much better than analogue in all aspects studied.
{"title":"Comparison of natural Mozzarella cheese with acid casein based Mozzarella cheese analogue","authors":"C. Dharaiya, A. Jana, Amit L. Patel, Dhinal Patel","doi":"10.33785/ijds.2021.v74i04.003","DOIUrl":"https://doi.org/10.33785/ijds.2021.v74i04.003","url":null,"abstract":"Attempts were made in the present investigation to prepare a mozzarella cheese analogue using acid casein as protein source and partially hydrogenated palm kernel oil as fat source. Though the analogue was formulated to match with natural Mozzarella cheese for proximate composition, it significantly differed from natural cheese for ash, salt, calcium and pH. There was significant difference in textural, functional and sensory properties between natural Mozzarella cheese and its analogue. Natural cheese had higher hardness, cohesiveness, springiness, gumminess and chewiness while had lower adhesiveness. Analogue possessed better shredability but required more time for melting in oven at 230°C compared to natural cheese. The natural cheese had higher meltability, stretchability and fat leakage. Natural cheese outplayed analogue in terms of sensory characteristics particularly for appearance, flavor, melting and stringiness while analogue was less chewy than natural cheese. Both the samples were at par in terms of microbiological analysis. Overall, natural Mozzarella cheese was much better than analogue in all aspects studied.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2021-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42757954","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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