Pub Date : 2022-08-20DOI: 10.33785/ijds.2022.v75i04.006
M. Vasundhara, Amrita Poonia
Quinoa has high nutritional value and rich source of lipids, proteins, vitamins, fibre, minerals and magnificent balance of amino acids. The major objective of this study was to develop high protein and sugar free ice cream incorporated with malted quinoa flour. The standard method of ice cream preparation was followed with incorporation of 10, 15 and 20 per cent malted quinoa flour during homogenization. Addition of more than 20 per cent quinoa flour in ice-cream imparts increased raw flavour, hardness and viscosity. Based on organoleptic evaluation, ice cream prepared with 15 per cent malted quinoa flour was accepted as optimized with higher values of acceptance for colour, flavor, texture and overall acceptability. Â The physico- chemical composition of optimized ice cream observed were 10.50 ± 0.08 % fat, 4.21 ± 0.08 % protein, 14.01 ± 0.05 % carbohydrates, 37.92 ± 0.39 % total solids, 1.84 ± 0.25 % crude fibre, 16.91 ± 0.02(mg/ml) total phenolic content and 66.25 ± 2.53 (mg/ml) antioxidants. During storage period some of the sensory attributes, physico-chemical, bio-active compounds and microbiological count of the quinoa ice-cream and the control sample was analysed after every 5th day for 35 days. At the end of the storage period, anti-oxidant, over run, melting resistance and pH decreased but acidity increased slightly.
{"title":"Process optimization for the development of quinoa based sugar free ice-cream","authors":"M. Vasundhara, Amrita Poonia","doi":"10.33785/ijds.2022.v75i04.006","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i04.006","url":null,"abstract":"Quinoa has high nutritional value and rich source of lipids, proteins, vitamins, fibre, minerals and magnificent balance of amino acids. The major objective of this study was to develop high protein and sugar free ice cream incorporated with malted quinoa flour. The standard method of ice cream preparation was followed with incorporation of 10, 15 and 20 per cent malted quinoa flour during homogenization. Addition of more than 20 per cent quinoa flour in ice-cream imparts increased raw flavour, hardness and viscosity. Based on organoleptic evaluation, ice cream prepared with 15 per cent malted quinoa flour was accepted as optimized with higher values of acceptance for colour, flavor, texture and overall acceptability. Â The physico- chemical composition of optimized ice cream observed were 10.50 ± 0.08 % fat, 4.21 ± 0.08 % protein, 14.01 ± 0.05 % carbohydrates, 37.92 ± 0.39 % total solids, 1.84 ± 0.25 % crude fibre, 16.91 ± 0.02(mg/ml) total phenolic content and 66.25 ± 2.53 (mg/ml) antioxidants. During storage period some of the sensory attributes, physico-chemical, bio-active compounds and microbiological count of the quinoa ice-cream and the control sample was analysed after every 5th day for 35 days. At the end of the storage period, anti-oxidant, over run, melting resistance and pH decreased but acidity increased slightly.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41334145","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 : 2022-08-20DOI: 10.33785/ijds.2022.v75i04.013
D. Thakur, Krishnender Dinesh, M. Sharma, RK Ravikumar, R. Masand, D. Sharma
Tick infestation is a major problem affecting farm animal welfare and productivity. The study was conducted to assess the nature of tick infestation, awareness and methods of tick control among eight purposively selected village panchayats of district Kangra, Himachal Pradesh. Further out of these 8 panchayats, 200 dairy farmers were randomly selected during 2018-2019.The study indicated that tick infestation is acute in hilly regions of Himachal, India and farmers rely mainly on animal husbandry institutions for seeking scientific inputs/information. Synthetic acaricides were widely in practice (100.0%), though 40 percent of farmers relied on both synthetic and indigenous herbal medications. The high use of acaricides was due to the presence of veterinary institutions in every village panchayat in the region. The majority of dairy farmers (79.5%) reported that these synthetic acaricides were effective up to 30 days only and recurrent infestation on animals was noticed. Suitable extension interventions for improved housing management and proper tick disposal must be applied to overcome the problem in the region.
{"title":"Tick control management practices of dairy farmers in Kangra district ofHimachal Pradesh, India","authors":"D. Thakur, Krishnender Dinesh, M. Sharma, RK Ravikumar, R. Masand, D. Sharma","doi":"10.33785/ijds.2022.v75i04.013","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i04.013","url":null,"abstract":"Tick infestation is a major problem affecting farm animal welfare and productivity. The study was conducted to assess the nature of tick infestation, awareness and methods of tick control among eight purposively selected village panchayats of district Kangra, Himachal Pradesh. Further out of these 8 panchayats, 200 dairy farmers were randomly selected during 2018-2019.The study indicated that tick infestation is acute in hilly regions of Himachal, India and farmers rely mainly on animal husbandry institutions for seeking scientific inputs/information. Synthetic acaricides were widely in practice (100.0%), though 40 percent of farmers relied on both synthetic and indigenous herbal medications. The high use of acaricides was due to the presence of veterinary institutions in every village panchayat in the region. The majority of dairy farmers (79.5%) reported that these synthetic acaricides were effective up to 30 days only and recurrent infestation on animals was noticed. Suitable extension interventions for improved housing management and proper tick disposal must be applied to overcome the problem in the region.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42922803","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 : 2022-08-20DOI: 10.33785/ijds.2022.v75i04.011
Rohit Sharma, J. Chaudhary, Sanjeev Kumar, Ranjit Rewar, Surinder Kumar
The objective of this study was to forecast the milk production in crossbred dairy cattle. In this study secondary data was used, collected from Livestock Farm of CVSc. & A.H., CAU, Aizawl, Mizoram, from year 2010 to 2019. The main focus of our study was based on forecasting through ARIMA model. To perform exploratory information examination, box-plot was used while stationarity of data was checked with Augmented Dicker-fuller test, Autocorrelation Function (ACF) and Partial autocorrelation function (PACF). Model fit checking and forecasting of milk was done through software package R. The results indicated that ARIMA (1, 0, 0) was the most suitable model for forecasting of milk for our dataset. Milk production is expected to be 1910.20 litres by 2022 with 95% confidence interval.
{"title":"Forecasting of milk productionof crossbred dairy cattle by AutoregressiveIntegrated Moving Average (ARIMA) model","authors":"Rohit Sharma, J. Chaudhary, Sanjeev Kumar, Ranjit Rewar, Surinder Kumar","doi":"10.33785/ijds.2022.v75i04.011","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i04.011","url":null,"abstract":"The objective of this study was to forecast the milk production in crossbred dairy cattle. In this study secondary data was used, collected from Livestock Farm of CVSc. & A.H., CAU, Aizawl, Mizoram, from year 2010 to 2019. The main focus of our study was based on forecasting through ARIMA model. To perform exploratory information examination, box-plot was used while stationarity of data was checked with Augmented Dicker-fuller test, Autocorrelation Function (ACF) and Partial autocorrelation function (PACF). Model fit checking and forecasting of milk was done through software package R. The results indicated that ARIMA (1, 0, 0) was the most suitable model for forecasting of milk for our dataset. Milk production is expected to be 1910.20 litres by 2022 with 95% confidence interval.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49126744","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 : 2022-08-20DOI: 10.33785/ijds.2022.v75i04.001
S. Paul, S. Kulkarni, RN Chauhan
Whey is a vast repository of valuable nutrients and serves as a key ingredient in the bakery sector. Whey being a significant by product of the dairy industry is necessary to be utilized to reduce the burden of its disposal on the environment, which is attributed to the high BOD of whey. Whey based ingredients find an ocean of application in foods. Whey based ingredients have superior functional properties attributable to whey proteins which results in enhancement of textural and chemical properties of products they are applied in. Whey proteins are used as fat replacers, emulsifiers, flavour and appearance enhancers etc in a wide category of bakery products. Whey based ingredients can negate the use of dough conditioners due to high water binding capacity which aids in developing improved texture and fine even crumb. Whey ingredients can boost levels of protein, calcium, potassium and other minerals in bakery products. With increasing demand for clean label products and low fat products with the same textural attributes as full fat ones the demand for whey ingredients is surging. In this article we review the applications of whey based ingredients in bakery products.
{"title":"Utilization of whey in bakery products-A review","authors":"S. Paul, S. Kulkarni, RN Chauhan","doi":"10.33785/ijds.2022.v75i04.001","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i04.001","url":null,"abstract":"Whey is a vast repository of valuable nutrients and serves as a key ingredient in the bakery sector. Whey being a significant by product of the dairy industry is necessary to be utilized to reduce the burden of its disposal on the environment, which is attributed to the high BOD of whey. Whey based ingredients find an ocean of application in foods. Whey based ingredients have superior functional properties attributable to whey proteins which results in enhancement of textural and chemical properties of products they are applied in. Whey proteins are used as fat replacers, emulsifiers, flavour and appearance enhancers etc in a wide category of bakery products. Whey based ingredients can negate the use of dough conditioners due to high water binding capacity which aids in developing improved texture and fine even crumb. Whey ingredients can boost levels of protein, calcium, potassium and other minerals in bakery products. With increasing demand for clean label products and low fat products with the same textural attributes as full fat ones the demand for whey ingredients is surging. In this article we review the applications of whey based ingredients in bakery products.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45204684","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 : 2022-08-20DOI: 10.33785/ijds.2022.v75i04.007
Mary Oshin, S. M. Deb, Sagar Kadyan, P. Nandhini, Sushil Kumar
The present study was planned to find out the magnitude of environmental factors affecting udder type traits in Sahiwal cattle. Fourteen type of udder traits were measured for each of randomly selected 100 lactating cattle maintained at Livestock Research farm, NDRI, Karnal, India. The data were analysed by least squares methods using the general linear model procedures including parity, stage of lactation and season of calving at classification as fixed effects. Traits viz. Udder balance, Rear Udder Height, Teat Diameter, Teat Length, Central Ligament, Udder Circumference, Udder Width and Teat Circumference were significantly (p<0.05) affected by parity. Stage of lactation was significant (P<0.05) source of variation for Shortest distance from teat ends to floor, Rear Udder Height, Central ligament and Udder Circumference while season of calving significantly (p<0.05) affected Rear Udder Height, Teat Length and Rear Udder Width. It is, therefore, suggested that in breeding value estimation for udder conformation, these environmental factors should be considered which would justify focusing genetic improvement in Sahiwal cattle.
{"title":"Non genetic factors affecting udder type traits in Sahiwal cattle","authors":"Mary Oshin, S. M. Deb, Sagar Kadyan, P. Nandhini, Sushil Kumar","doi":"10.33785/ijds.2022.v75i04.007","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i04.007","url":null,"abstract":"The present study was planned to find out the magnitude of environmental factors affecting udder type traits in Sahiwal cattle. Fourteen type of udder traits were measured for each of randomly selected 100 lactating cattle maintained at Livestock Research farm, NDRI, Karnal, India. The data were analysed by least squares methods using the general linear model procedures including parity, stage of lactation and season of calving at classification as fixed effects. Traits viz. Udder balance, Rear Udder Height, Teat Diameter, Teat Length, Central Ligament, Udder Circumference, Udder Width and Teat Circumference were significantly (p<0.05) affected by parity. Stage of lactation was significant (P<0.05) source of variation for Shortest distance from teat ends to floor, Rear Udder Height, Central ligament and Udder Circumference while season of calving significantly (p<0.05) affected Rear Udder Height, Teat Length and Rear Udder Width. It is, therefore, suggested that in breeding value estimation for udder conformation, these environmental factors should be considered which would justify focusing genetic improvement in Sahiwal cattle.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46485253","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 : 2022-08-20DOI: 10.33785/ijds.2022.v75i04.008
Nitasha Sharma, R. D, Sushil Kumar, Beena Sinha, R. Kumari, Rebeka Sinha, I. Gupta, A. Verma
The study was carried out to determine the effect of season of calving, stage of lactation and parity on 207 cattle compromising of Sahiwal (107) and Karan Fries cattle (100) of different parities and lactation stages.In Karan Fries cows, Season had significant effect on all milk composition traits viz., average test day milk yield (ATDMY), average test day fat yield (ATDFY), average test day solid not fat yield (ATDSNFY), average test day protein percentage (ATDP%) and average test day lactose yield (ATDLY). In Sahiwal cows, parity had non-significant effect on all milk composition traits whereas, in Karan Fries cows, parity had significant effect on milk composition traits viz., ATDMY, ATDFY, ATDSNFY, ATDP%, ATDLY and average test day protein yield (ATDPY). In Sahiwal cows, Season had non-significant effect on all milk composition traits whereas, in Karan Fries cows (KF) had significant effect on milk composition traits viz., ATDMY, ATDFY, ATDSNFY, ATDP% and ATDLY in Karan Fries cows. In Sahiwal cows, parity had non-significant effect on all milk composition traits whereas in Karan Fries cows, parity had significant effect on milk composition traits viz., ATDMY, ATDFY, ATDSNFY, ATDP%, ATDLY and ATDPY. The phenotypic correlation between udder and teat type traits and composition were low in magnitude. It can be concluded that changing patterns of milk composition with different seasons and parities provide scientific evidence to improve the nutrition management.
{"title":"Non - genetic factors affecting milk composition traits and association of milkquality parameters with udder and teat type traits of Sahiwal and Karan Friescows","authors":"Nitasha Sharma, R. D, Sushil Kumar, Beena Sinha, R. Kumari, Rebeka Sinha, I. Gupta, A. Verma","doi":"10.33785/ijds.2022.v75i04.008","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i04.008","url":null,"abstract":"The study was carried out to determine the effect of season of calving, stage of lactation and parity on 207 cattle compromising of Sahiwal (107) and Karan Fries cattle (100) of different parities and lactation stages.In Karan Fries cows, Season had significant effect on all milk composition traits viz., average test day milk yield (ATDMY), average test day fat yield (ATDFY), average test day solid not fat yield (ATDSNFY), average test day protein percentage (ATDP%) and average test day lactose yield (ATDLY). In Sahiwal cows, parity had non-significant effect on all milk composition traits whereas, in Karan Fries cows, parity had significant effect on milk composition traits viz., ATDMY, ATDFY, ATDSNFY, ATDP%, ATDLY and average test day protein yield (ATDPY). In Sahiwal cows, Season had non-significant effect on all milk composition traits whereas, in Karan Fries cows (KF) had significant effect on milk composition traits viz., ATDMY, ATDFY, ATDSNFY, ATDP% and ATDLY in Karan Fries cows. In Sahiwal cows, parity had non-significant effect on all milk composition traits whereas in Karan Fries cows, parity had significant effect on milk composition traits viz., ATDMY, ATDFY, ATDSNFY, ATDP%, ATDLY and ATDPY. The phenotypic correlation between udder and teat type traits and composition were low in magnitude. It can be concluded that changing patterns of milk composition with different seasons and parities provide scientific evidence to improve the nutrition management.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47448267","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}
The study aims screening of coliform bacteria and evaluates chemical constituents of farm supplied raw milk at Sylhet sadar, Bangladesh. A total of 50 milk samples (5 samples from each farm) were collected from randomly selected 10 different farms. Samples were diluted (1:1000000) and bacteria cultures were done in EMB (Eosin methylene blue) agar. Further, Indole test, Methyl red test, Voges-Proskauer were done to differentiate environmental and fecal coliform (Escherichia coli). Chemical analysis of milk was done using automatic milk-analyzer. Total coliform count (TCC) was found to be ranged between 0.6 × 106 to 7.8 × 106 colony forming unit/ml (cfu/ml) and the biochemical tests showed negative results for Indole and Methyl red test and positive for Voges-Proskauer test, respectively confirming the absence of fecal coliform (Escherichia coli) and presence of environmental coliforms. Mean values of Chemical constituents were found to be fat% (4.48%), Solid-Not-Fat% (8.55%), Protein% (3.20%), Lactose% (4.66%) and Mineral% (0.68%). Adulteration with added water in milk was also found with a mean of 0.89%. This study will help to generate an idea about coliform contamination scenario and quality of farm milk found at the particular study area.
{"title":"Coliform bacteria screening and evaluating chemical composition of raw milkfrom dairy farms of Sylhet Sadar, Bangladesh","authors":"Tonmoy Chowdhury, Shamsul Alam Roky, Md. Ashik Uz-Zaman, Md. Tanvir Islam, Bikash Mohonto","doi":"10.33785/ijds.2022.v75i04.004","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i04.004","url":null,"abstract":"The study aims screening of coliform bacteria and evaluates chemical constituents of farm supplied raw milk at Sylhet sadar, Bangladesh. A total of 50 milk samples (5 samples from each farm) were collected from randomly selected 10 different farms. Samples were diluted (1:1000000) and bacteria cultures were done in EMB (Eosin methylene blue) agar. Further, Indole test, Methyl red test, Voges-Proskauer were done to differentiate environmental and fecal coliform (Escherichia coli). Chemical analysis of milk was done using automatic milk-analyzer. Total coliform count (TCC) was found to be ranged between 0.6 × 106 to 7.8 × 106 colony forming unit/ml (cfu/ml) and the biochemical tests showed negative results for Indole and Methyl red test and positive for Voges-Proskauer test, respectively confirming the absence of fecal coliform (Escherichia coli) and presence of environmental coliforms. Mean values of Chemical constituents were found to be fat% (4.48%), Solid-Not-Fat% (8.55%), Protein% (3.20%), Lactose% (4.66%) and Mineral% (0.68%). Adulteration with added water in milk was also found with a mean of 0.89%. This study will help to generate an idea about coliform contamination scenario and quality of farm milk found at the particular study area.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47894280","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 : 2022-08-20DOI: 10.33785/ijds.2022.v75i04.005
M. Pankaj, A. Tripathi, A. Agarwal
In addition to the standard healthy diet needs, balance food is taught to be a healthier diet that will promote human health. It’s also known as functional food, which is food that clearly claims to have health advantages as well as the ability to enhance the immune system. Yoghurt is a fermented dairy product that is in great demand for its nutrient content, bacterial activity and wide product range in terms of flavours and textures. In this study, physicochemical, microbiological and sensory differences of probiotic set yoghurt incorporated with different concentration of Jaggery were evaluated, as well as the changes taking place during storage at 4°C for 21 days. During the storage, the addition of jaggery improved survival of Lactobacillus delbrueckii subspecies bulgaricus (ABT-7) and Streptococcus thermophiles (YoFlex Express 1.0) from CHR HANSEN, Denmark were used as starter culture for yogurt preparation. All yogurts exhibited a decrease in pH accompanied by an increase in titratable acidity during storage. Therefore, this study revealed that jaggery could be used to produce probiotic set yoghurt with improved physicochemical, microbiological and sensorial attributes.
{"title":"Optimization of biofunctional jaggery yogurt: It’s physicochemical and antioxidantproperties","authors":"M. Pankaj, A. Tripathi, A. Agarwal","doi":"10.33785/ijds.2022.v75i04.005","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i04.005","url":null,"abstract":"In addition to the standard healthy diet needs, balance food is taught to be a healthier diet that will promote human health. It’s also known as functional food, which is food that clearly claims to have health advantages as well as the ability to enhance the immune system. Yoghurt is a fermented dairy product that is in great demand for its nutrient content, bacterial activity and wide product range in terms of flavours and textures. In this study, physicochemical, microbiological and sensory differences of probiotic set yoghurt incorporated with different concentration of Jaggery were evaluated, as well as the changes taking place during storage at 4°C for 21 days. During the storage, the addition of jaggery improved survival of Lactobacillus delbrueckii subspecies bulgaricus (ABT-7) and Streptococcus thermophiles (YoFlex Express 1.0) from CHR HANSEN, Denmark were used as starter culture for yogurt preparation. All yogurts exhibited a decrease in pH accompanied by an increase in titratable acidity during storage. Therefore, this study revealed that jaggery could be used to produce probiotic set yoghurt with improved physicochemical, microbiological and sensorial attributes.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48989529","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 : 2022-08-20DOI: 10.33785/ijds.2022.v75i04.009
Rakhshan Jeelani, Asma Khan, D. Konwar, B. Brahma
Antibiotics are becoming increasingly ineffective as drug-resistance spreads globally. This study documents the trend of usage of antibiotics in dairy animals of Jammu. Data regarding the usage pattern of veterinary antibiotics was collected from the records of government veterinary hospitals and veterinary pharmaceutical companies from 2016-2021.The data were analysed to check the widely used antibiotics and there trend of usage. The study revealed that beta-lactums were the most used antibiotics, followed by floroquinolones. The aminoglycosides were also used in noticeable amount with maximum usage. In cattle and buffalo beta-lactums and floroquinolones were the most used antibiotics, respectively. Beta-lactums were preferred in case of cattle calf while as in case of buffalo calf  tetracyclines were the drug of choice. In case of clinical mastitis beta lactum class of antibiotics was the most used drug for treatment. In case of fever, diarrhoea, metritis and other diseases such as retention of placenta, abscess, or wound, floroquinolones were most widely used antibiotics.
{"title":"A study on the trends of antibiotic usage in dairy animals of Jammu division","authors":"Rakhshan Jeelani, Asma Khan, D. Konwar, B. Brahma","doi":"10.33785/ijds.2022.v75i04.009","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i04.009","url":null,"abstract":"Antibiotics are becoming increasingly ineffective as drug-resistance spreads globally. This study documents the trend of usage of antibiotics in dairy animals of Jammu. Data regarding the usage pattern of veterinary antibiotics was collected from the records of government veterinary hospitals and veterinary pharmaceutical companies from 2016-2021.The data were analysed to check the widely used antibiotics and there trend of usage. The study revealed that beta-lactums were the most used antibiotics, followed by floroquinolones. The aminoglycosides were also used in noticeable amount with maximum usage. In cattle and buffalo beta-lactums and floroquinolones were the most used antibiotics, respectively. Beta-lactums were preferred in case of cattle calf while as in case of buffalo calf  tetracyclines were the drug of choice. In case of clinical mastitis beta lactum class of antibiotics was the most used drug for treatment. In case of fever, diarrhoea, metritis and other diseases such as retention of placenta, abscess, or wound, floroquinolones were most widely used antibiotics.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46133204","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 : 2022-08-20DOI: 10.33785/IJDS.2022.v75i04.010
G. Govindaraj, Shanabhoga Mb, Swamy Hm, N. M, Shome Br, H. Rahman
The present study assessed the disruptions in the dairy food supply chain and associated stakeholders due to COVID-19 in second-highest milk-producing state Karnataka, India. A cross-sectional survey using a multistage random sampling procedure was conducted and data was collected from the dairy food supply chain associated stakeholders in Karnataka, India. The results revealed that milk providers to the co-operatives increased by 4.67 % and the quantity of milk collection increased by 25.15 % during the lockdown. On the service front, 41.3% of the dairy cooperative societies faced animal feed shortages. The average per day milk consumption increased by 42.7 % during lockdown mainly driven by the return of family members from cities to villages. However, the gross income realized through milk sales by the dairy farmers decreased during the lockdown period mainly due to reduced milk prices offered by the co-operatives. The gross income realized through the sale of milk products by the vendors declined by 5.11% due to a fall in demand for various milk products. Despite many problems faced by the cooperative sector during the lockdown, it acted as a buffer and protected the dairy food supply chain from the free market and capitalist breakdown in Karnataka.
{"title":"Impact of COVID-19 lockdown on various stakeholders associated with dairyfood supply chain in Karnataka, India- An evidence based study","authors":"G. Govindaraj, Shanabhoga Mb, Swamy Hm, N. M, Shome Br, H. Rahman","doi":"10.33785/IJDS.2022.v75i04.010","DOIUrl":"https://doi.org/10.33785/IJDS.2022.v75i04.010","url":null,"abstract":"The present study assessed the disruptions in the dairy food supply chain and associated stakeholders due to COVID-19 in second-highest milk-producing state Karnataka, India. A cross-sectional survey using a multistage random sampling procedure was conducted and data was collected from the dairy food supply chain associated stakeholders in Karnataka, India. The results revealed that milk providers to the co-operatives increased by 4.67 % and the quantity of milk collection increased by 25.15 % during the lockdown. On the service front, 41.3% of the dairy cooperative societies faced animal feed shortages. The average per day milk consumption increased by 42.7 % during lockdown mainly driven by the return of family members from cities to villages. However, the gross income realized through milk sales by the dairy farmers decreased during the lockdown period mainly due to reduced milk prices offered by the co-operatives. The gross income realized through the sale of milk products by the vendors declined by 5.11% due to a fall in demand for various milk products. Despite many problems faced by the cooperative sector during the lockdown, it acted as a buffer and protected the dairy food supply chain from the free market and capitalist breakdown in Karnataka.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45950718","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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