Pub Date : 2022-08-20DOI: 10.33785/ijds.2022.v75i04.002
M. Chaudhary, K. Jayaraj Rao, A. Ashok
Moisture sorption characteristics of Mohanthal, a traditional dairy product from Gujarat were investigated at temperature of 5–45 °C and water activities (aw) of 0.11–0.97. The sorption isotherms obtained were sigmoid in nature. Nine different mathematical models were found to effectively describe the moisture sorption data on the basis of regression analyses and goodness of fit. Each model was statistically evaluated by means of percent root mean square and coefficient of determination. The GAB model gave the best fit in the entire range of aw. Temperature dependence of the GAB constants and good fit were determined. Using Caurie’s model, the properties of sorbed water such as monolayer moisture content, number of adsorbed monolayers, density of sorbed water, bound water content and surface area of adsorption which decreased with an increase in temperature, were calculated. The monolayer moisture content ranged from 1.82 to 6.25 g/100 g solids in Mohanthal.
{"title":"Moisture sorption characteristics of Mohanthal, a chickpea flour (besan) basedtraditional dairy product","authors":"M. Chaudhary, K. Jayaraj Rao, A. Ashok","doi":"10.33785/ijds.2022.v75i04.002","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i04.002","url":null,"abstract":"Moisture sorption characteristics of Mohanthal, a traditional dairy product from Gujarat were investigated at temperature of 5–45 °C and water activities (aw) of 0.11–0.97. The sorption isotherms obtained were sigmoid in nature. Nine different mathematical models were found to effectively describe the moisture sorption data on the basis of regression analyses and goodness of fit. Each model was statistically evaluated by means of percent root mean square and coefficient of determination. The GAB model gave the best fit in the entire range of aw. Temperature dependence of the GAB constants and good fit were determined. Using Caurie’s model, the properties of sorbed water such as monolayer moisture content, number of adsorbed monolayers, density of sorbed water, bound water content and surface area of adsorption which decreased with an increase in temperature, were calculated. The monolayer moisture content ranged from 1.82 to 6.25 g/100 g solids in Mohanthal.","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":"42627093","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.v75i04.014
Sapna Jain, S. Kartikeyan, A. Bhadania
The awareness among consumers for healthier and functional food has led to increase in the market size for valued added products. The present study was undertaken to manufacture valued added Indian indigenous dairy product, bottle gourd halwa in a multipurpose batch type SSHE. The performance of the developed SSHE was evaluated at three different steam pressures (1, 1.5 and 2 kg/cm2), scraper speeds (10, 20 and 30 rpm) by keeping batch size constant (5kg) during manufacturing of bottle gourd halwa. The products were evaluated for sensory characteristics with a 9-point Hedonic scale. The overall acceptability of the product was considered on the basis of sensory attributes. The bottle gourd halwa prepared in SSHE at 1kg/cm2 steam pressure and 30 rpm scraper speed (P1S3) had the score of 7.9 for flavour, 7.85 for body and texture and 7.4 for colour & appearance and the highest overall acceptability score (7.72)  as compared to the products prepared at other operating conditions. However, it was not equivalent to control for these attributes.
{"title":"Effect of processing by batch type scraped surface heat exchanger (SSHE) onsensory attributes of bottle gourd (Lagenaria siceraria) halwa","authors":"Sapna Jain, S. Kartikeyan, A. Bhadania","doi":"10.33785/ijds.2022.v75i04.014","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i04.014","url":null,"abstract":"The awareness among consumers for healthier and functional food has led to increase in the market size for valued added products. The present study was undertaken to manufacture valued added Indian indigenous dairy product, bottle gourd halwa in a multipurpose batch type SSHE. The performance of the developed SSHE was evaluated at three different steam pressures (1, 1.5 and 2 kg/cm2), scraper speeds (10, 20 and 30 rpm) by keeping batch size constant (5kg) during manufacturing of bottle gourd halwa. The products were evaluated for sensory characteristics with a 9-point Hedonic scale. The overall acceptability of the product was considered on the basis of sensory attributes. The bottle gourd halwa prepared in SSHE at 1kg/cm2 steam pressure and 30 rpm scraper speed (P1S3) had the score of 7.9 for flavour, 7.85 for body and texture and 7.4 for colour & appearance and the highest overall acceptability score (7.72)  as compared to the products prepared at other operating conditions. However, it was not equivalent to control for these 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":"41319783","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 : 2022-06-22DOI: 10.33785/ijds.2022.v75i03.007
M. Jawale, A. Chappalwar, A. Devangare
Present study was aimed to detect common adulterants and physico-chemical properties of milk samples collected from different levels viz. farmer/vendors, collection centre (CC) and milk processing plants (Govt./Co-operative dairy) in Parbhani sub-division (Parbhani, Gangakhed, Jintur, Selu, Purna and Palam taluka). During the study minimum and maximum values for water, total solids (TS), fat, solid not fat (SNF), protein and lactose content 79.05%, 10.90% .3.43%, 5.36%, 2.57%, 3.47% 88.88%,12.15%, 11.18%, 9.17%, 4.01%, 5.36% were observed for in the milk samples of Parbhani sub division. Statistical analysis revealed significant difference (P<0.05) in water, fat, protein content, % acidity of milk samples collected from different levels and non significant difference in TS, SNF, lactose content, pH value of milk samples collected from different levels of Parbhani subdivision. However density of milk samples did not differed significantly among both different levels as well as taluka. Most of the compositional parameters were found below the FSSAI standards for buffalo milk. More or less amount of extraneous water was added in all the milk samples of Parbhani subdivision. Adulterants viz, detergents, skim milk powder (SMP), sucrose, nitrate and urea was detected in vendor™s milk samples. None of the adulterant was detected in dairy of Parbhani subdivision; however CC milk samples of Jintur and Purna taluka were only positive for presence of detergent. From the study, it is concluded that adulteration of milk is a generally practiced by vendors which results in the deterioration of nutritive and microbiological quality of milk.
{"title":"Quality assessment of milk in supply chain of Parbhani sub-division","authors":"M. Jawale, A. Chappalwar, A. Devangare","doi":"10.33785/ijds.2022.v75i03.007","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i03.007","url":null,"abstract":"Present study was aimed to detect common adulterants and physico-chemical properties of milk samples collected from different levels viz. farmer/vendors, collection centre (CC) and milk processing plants (Govt./Co-operative dairy) in Parbhani sub-division (Parbhani, Gangakhed, Jintur, Selu, Purna and Palam taluka). During the study minimum and maximum values for water, total solids (TS), fat, solid not fat (SNF), protein and lactose content 79.05%, 10.90% .3.43%, 5.36%, 2.57%, 3.47% 88.88%,12.15%, 11.18%, 9.17%, 4.01%, 5.36% were observed for in the milk samples of Parbhani sub division. Statistical analysis revealed significant difference (P<0.05) in water, fat, protein content, % acidity of milk samples collected from different levels and non significant difference in TS, SNF, lactose content, pH value of milk samples collected from different levels of Parbhani subdivision. However density of milk samples did not differed significantly among both different levels as well as taluka. Most of the compositional parameters were found below the FSSAI standards for buffalo milk. More or less amount of extraneous water was added in all the milk samples of Parbhani subdivision. Adulterants viz, detergents, skim milk powder (SMP), sucrose, nitrate and urea was detected in vendor™s milk samples. None of the adulterant was detected in dairy of Parbhani subdivision; however CC milk samples of Jintur and Purna taluka were only positive for presence of detergent. From the study, it is concluded that adulteration of milk is a generally practiced by vendors which results in the deterioration of nutritive and microbiological quality of milk.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48044853","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 : 2022-06-22DOI: 10.33785/ijds.2022.v75i03.006
RS Waghchaure, AS Khojare, A. Jadhav
The effect of chitosan on microbial, sensory, chemical, and textural characteristics of paneer was investigated for biopreservation and packaging alternatives. Five different concentrations of chitosan solution viz. 0.2%, 0.4%, 0.6%, 0.8%, 1% and three different temperatures viz. 3oC, 20oC and 37oC were selected for the study along with control. Paneer samples coated with 0.8% concentration of chitosan solution observed to bear the least total viable count when compared with other concentrations. Yeast, mold, and coliform count were found nil in all the samples under study. There was no significant difference in the overall acceptability of the paneer samples coated with chitosan solution of different concentrations when subjected to sensory analysis. The proximate compositional analysis viz. moisture, fat, protein, ash, and acidity of the coated pannier samples are reported. Textural analyses of 0.8% chitosan-coated paneer were carried out for the attributes viz. hardness, springiness, adhesiveness, cohesiveness, gumminess, and chewiness and compared with the market samples of paneer.
{"title":"Biopreservation of paneer using chitosan","authors":"RS Waghchaure, AS Khojare, A. Jadhav","doi":"10.33785/ijds.2022.v75i03.006","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i03.006","url":null,"abstract":"The effect of chitosan on microbial, sensory, chemical, and textural characteristics of paneer was investigated for biopreservation and packaging alternatives. Five different concentrations of chitosan solution viz. 0.2%, 0.4%, 0.6%, 0.8%, 1% and three different temperatures viz. 3oC, 20oC and 37oC were selected for the study along with control. Paneer samples coated with 0.8% concentration of chitosan solution observed to bear the least total viable count when compared with other concentrations. Yeast, mold, and coliform count were found nil in all the samples under study. There was no significant difference in the overall acceptability of the paneer samples coated with chitosan solution of different concentrations when subjected to sensory analysis. The proximate compositional analysis viz. moisture, fat, protein, ash, and acidity of the coated pannier samples are reported. Textural analyses of 0.8% chitosan-coated paneer were carried out for the attributes viz. hardness, springiness, adhesiveness, cohesiveness, gumminess, and chewiness and compared with the market samples of paneer.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44230261","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 : 2022-06-22DOI: 10.33785/ijds.2022.v75i03.009
Anuradha Singh, M. Kamboj, B. Chandel
As soon as cows become uneconomic, they are abandoned. Since, gaushalas are considered to be best alternative to manage the ever increasing uneconomic and stray cattle population, it is important to study their sustainability levels vis-Ã -vis status of cow welfare level. The study finds that size and type of gaushala makes a difference wrt. sustainability indicators as well as welfare levels. The sustainability of Gaushalas could be increased by increasing their sources of income and catering to social needs, besides organizing professional trainings. The cow welfare level in these gaushalas was found to be traversing in harmony with their sustainability levels.
{"title":"A study on cow welfare vis-à-vis sustainability of gaushalas (cow orphanages)","authors":"Anuradha Singh, M. Kamboj, B. Chandel","doi":"10.33785/ijds.2022.v75i03.009","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i03.009","url":null,"abstract":"As soon as cows become uneconomic, they are abandoned. Since, gaushalas are considered to be best alternative to manage the ever increasing uneconomic and stray cattle population, it is important to study their sustainability levels vis-Ã -vis status of cow welfare level. The study finds that size and type of gaushala makes a difference wrt. sustainability indicators as well as welfare levels. The sustainability of Gaushalas could be increased by increasing their sources of income and catering to social needs, besides organizing professional trainings. The cow welfare level in these gaushalas was found to be traversing in harmony with their sustainability levels.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":"35 7","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41300465","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 : 2022-06-22DOI: 10.33785/ijds.2022.v75i03.003
A. Hussain, Sheikh Rafeh Ahmad, M. Kanwar
The aim of this study was to produce novel churpe-products with apricot and spinach supplementation. These products being rich in antioxidants along with good source of minerals, vitamins and other essential nutrients could have enormous potentials to guard against many human diseases. To the tribal people of Ladakh, these could overcome the deficiency of micronutrients caused due the shortage of fruits and vegetables during the winter season. The nomads of Changthang region of Ladakh could carry these products easily as nutritional supplements during their year round migration. Dried dairy products viz. churpe-balls and churpe-strips were developed with the incorporation of apricot powder into cottage cheese at different levels (05, 10, 15 and 20%) and spinach powder at levels (03, 06, 09 and 12%), respectively. Physico-chemical, antioxidant, colour, sensory and microbial attributes of the products were studied. The addition of apricot powder in balls resulted in significant (P < 0.05) increase in ash, hydrosoluble vitamins (thiamine, riboflavin and ascorbic acid), titratable acidity and antioxidant activity and decrease in protein, fat, minerals (calcium, magnesium and sodium) and pH. Incorporation of spinach powder in strips resulted in increase (P < 0.05) in ash, calcium, magnesium, hydrosoluble vitamins (thiamine, riboflavin and ascorbic acid), titratable acidity and antioxidant activity and decrease in protein, fat, sodium and pH. A non significant increase in moisture and lactose contents of both the value added products was also observed. L* and a* increased in both the products with the increase in level of supplementation (05 to 20% in case of balls and 03 to 12% in case of strips), however, b* decreased in balls and increased in strips. Rise in the supplementation levels resulted in decline in microbial load in the products whereas, with the advancement of storage period up to 120 days, there was rise in microbial population but was found within safe limits. The overall acceptability of the churpe-balls was highest at 15% level and that of churpe-strips was highest at 09% level of blending.
{"title":"Characterization of Ladakhi churpe enriched with apricot and spinach","authors":"A. Hussain, Sheikh Rafeh Ahmad, M. Kanwar","doi":"10.33785/ijds.2022.v75i03.003","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i03.003","url":null,"abstract":"The aim of this study was to produce novel churpe-products with apricot and spinach supplementation. These products being rich in antioxidants along with good source of minerals, vitamins and other essential nutrients could have enormous potentials to guard against many human diseases. To the tribal people of Ladakh, these could overcome the deficiency of micronutrients caused due the shortage of fruits and vegetables during the winter season. The nomads of Changthang region of Ladakh could carry these products easily as nutritional supplements during their year round migration. Dried dairy products viz. churpe-balls and churpe-strips were developed with the incorporation of apricot powder into cottage cheese at different levels (05, 10, 15 and 20%) and spinach powder at levels (03, 06, 09 and 12%), respectively. Physico-chemical, antioxidant, colour, sensory and microbial attributes of the products were studied. The addition of apricot powder in balls resulted in significant (P < 0.05) increase in ash, hydrosoluble vitamins (thiamine, riboflavin and ascorbic acid), titratable acidity and antioxidant activity and decrease in protein, fat, minerals (calcium, magnesium and sodium) and pH. Incorporation of spinach powder in strips resulted in increase (P < 0.05) in ash, calcium, magnesium, hydrosoluble vitamins (thiamine, riboflavin and ascorbic acid), titratable acidity and antioxidant activity and decrease in protein, fat, sodium and pH. A non significant increase in moisture and lactose contents of both the value added products was also observed. L* and a* increased in both the products with the increase in level of supplementation (05 to 20% in case of balls and 03 to 12% in case of strips), however, b* decreased in balls and increased in strips. Rise in the supplementation levels resulted in decline in microbial load in the products whereas, with the advancement of storage period up to 120 days, there was rise in microbial population but was found within safe limits. The overall acceptability of the churpe-balls was highest at 15% level and that of churpe-strips was highest at 09% level of blending.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47395571","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 : 2022-06-22DOI: 10.33785/ijds.2022.v75i03.004
D. Shinde, B. Nath, Rahila Mp, P. H. Amladhas
Reducing the fat content of dairy products adversely affects their flavour, texture and mouthfeel which consequently affect the consumer acceptance of skim milk. It was observed in the present study that pasteurized toned milk (3% fat, 8.5% SNF) had better sensory properties and higher viscosities than pasteurized skim milk, showing the importance of fat in consumer acceptance of milk samples. In commercial practice, skim milk is therefore traded only upon UHT treatment as it was much better in sensory properties than pasteurized skim milk. Since carbohydrate derivatives are usually used as fat mimetics, Inulin fruitafit text and fruitafit HD and polydextrose were added at different levels (0-2.5%) to skim milk to improve its quality attributes. It is observed that incorporation of a 1% level of polydextrose in combination with either of inulins (@ 1%) had improved viscosity and sensory properties. The rheological properties of such milk were comparable to that of toned milk and better than that of UHT skim milk. The quality of the skim milk added with carbohydrate derivatives was not affected by the normal processing treatments, such as homogenisation, pasteurization, boiling and sterilization. The gross constituents such as fat, protein, lactose and ash contents did not differ much with the control skim milk sample. The pH, acidity, and color (measured as % reflectance) of the skim milk samples added with the derivative were within the normal range. The samples were heat-stable, had high MBR time and when packed in LDPE pouches and stored at 50C kept well for two days. After appropriate approvals from the Food Safety and Standards Authority of India (FSSAI) pasteurised skim milk added with GRAS carbohydrate derivatives can be commercialised with improved consumer acceptance and affordability.
{"title":"Effect of incorporation of Generally Regarded as Safe (GRAS) carbohydratederivatives on quality attributes of skim milk","authors":"D. Shinde, B. Nath, Rahila Mp, P. H. Amladhas","doi":"10.33785/ijds.2022.v75i03.004","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i03.004","url":null,"abstract":"Reducing the fat content of dairy products adversely affects their flavour, texture and mouthfeel which consequently affect the consumer acceptance of skim milk. It was observed in the present study that pasteurized toned milk (3% fat, 8.5% SNF) had better sensory properties and higher viscosities than pasteurized skim milk, showing the importance of fat in consumer acceptance of milk samples. In commercial practice, skim milk is therefore traded only upon UHT treatment as it was much better in sensory properties than pasteurized skim milk. Since carbohydrate derivatives are usually used as fat mimetics, Inulin fruitafit text and fruitafit HD and polydextrose were added at different levels (0-2.5%) to skim milk to improve its quality attributes. It is observed that incorporation of a 1% level of polydextrose in combination with either of inulins (@ 1%) had improved viscosity and sensory properties. The rheological properties of such milk were comparable to that of toned milk and better than that of UHT skim milk. The quality of the skim milk added with carbohydrate derivatives was not affected by the normal processing treatments, such as homogenisation, pasteurization, boiling and sterilization. The gross constituents such as fat, protein, lactose and ash contents did not differ much with the control skim milk sample. The pH, acidity, and color (measured as % reflectance) of the skim milk samples added with the derivative were within the normal range. The samples were heat-stable, had high MBR time and when packed in LDPE pouches and stored at 50C kept well for two days. After appropriate approvals from the Food Safety and Standards Authority of India (FSSAI) pasteurised skim milk added with GRAS carbohydrate derivatives can be commercialised with improved consumer acceptance and affordability.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44712662","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 : 2022-06-22DOI: 10.33785/ijds.2022.v75i03.008
V. Mehra, D. Malakar, Satish Kumar
The full open reading frame (ORF) of the buffalo beta-lactoglobulin (Bu_LALBA) gene was characterized. Results showed that Bu_LALBA ORF consisted of 429 bp long (142 aa residues) with three nucleotide variations at 111bp, 147 bp, and 291 bp but no change in amino acid sequence. The MSA showed that the Bu_LALBA was more different from the pig and human LALBA sequences. The phylogenetic tree showed that the cow, yak, and buffalo formed one cluster, while the buffalo was more closer (94%) to domestic yak (Bos grunniens). Results of ExPASy analysis showed that the Bu_LALBA protein was acidic (pI, 4.81), thermo-tolerant, and hydrophilic. However, the presence of random coil (33.80%) and α-helix (41.5%) in Bu_LALBA protein suggest that the protein was flexible and thermostable. Thirty liner motifs were identified, indicating that the Bu_LALBA act as regulatory protein. The tertiary structure of Bu_LALBA predicted by I-TASSER showed a more stabilized nature of LALBA protein. Further, the Ramachandran plot validated the 3-D structure of Bu_LALBA, which was of decent quality. The presence of four ligand-binding sites in Bu_LALBA (calcium ion, glycine, N-acetyl-L-glutamate, and N-acetylglucosamine) proposed that the LALBA binds to several fatty acids and ions. The presence of four serine, four threonine, two tyrosine residues, and six methylated lysine and five acetyl-lysine sites in Bu_LALBA indicated that the protein was involved in post-translational modification processes. IEDB analysis showed the presence of five and one epitope sites in Bu_LALBA protein for B-cell and T-cell, respectively, which suggest that this protein has certain immunological roles.
{"title":"Molecular characterization of α-lactalbumin (LALBA) protein in Indian buffalo(Bubalus bubalis)","authors":"V. Mehra, D. Malakar, Satish Kumar","doi":"10.33785/ijds.2022.v75i03.008","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i03.008","url":null,"abstract":"The full open reading frame (ORF) of the buffalo beta-lactoglobulin (Bu_LALBA) gene was characterized. Results showed that Bu_LALBA ORF consisted of 429 bp long (142 aa residues) with three nucleotide variations at 111bp, 147 bp, and 291 bp but no change in amino acid sequence. The MSA showed that the Bu_LALBA was more different from the pig and human LALBA sequences. The phylogenetic tree showed that the cow, yak, and buffalo formed one cluster, while the buffalo was more closer (94%) to domestic yak (Bos grunniens). Results of ExPASy analysis showed that the Bu_LALBA protein was acidic (pI, 4.81), thermo-tolerant, and hydrophilic. However, the presence of random coil (33.80%) and α-helix (41.5%) in Bu_LALBA protein suggest that the protein was flexible and thermostable. Thirty liner motifs were identified, indicating that the Bu_LALBA act as regulatory protein. The tertiary structure of Bu_LALBA predicted by I-TASSER showed a more stabilized nature of LALBA protein. Further, the Ramachandran plot validated the 3-D structure of Bu_LALBA, which was of decent quality. The presence of four ligand-binding sites in Bu_LALBA (calcium ion, glycine, N-acetyl-L-glutamate, and N-acetylglucosamine) proposed that the LALBA binds to several fatty acids and ions. The presence of four serine, four threonine, two tyrosine residues, and six methylated lysine and five acetyl-lysine sites in Bu_LALBA indicated that the protein was involved in post-translational modification processes. IEDB analysis showed the presence of five and one epitope sites in Bu_LALBA protein for B-cell and T-cell, respectively, which suggest that this protein has certain immunological roles.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44574821","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 : 2022-06-22DOI: 10.33785/ijds.2022.v75i03.014
A. Paul, C. Bhakat, S. Mondal, A. Mandal
The present experiment was carried out to know the effect of parities on body score, back fat thickness and milk yield of Jersey crossbred cows. A total of 43 crossbred jersey cattle were examined for 120 days postpartum and divided into four groups, based on their parity number. Correlation and relationship study has revealed significant effect of parity on various parameters. The overall correlation coefficient between BCS and BFT were found to be 54%, 92%, 94% and 90% for P1, P2, P3 and P4 respectively. However, positive to negative significant correlation between BFT and milk yield by parity 1,2,3,4 were 46%, 26%, -10% and -12% respectively. Increased BCS at calving was associated with greater MY in first and second parity cows, and reduced MY in cows of third parity or greater. Furthermore, the correlation coefficient between BFT and BW were found to be low in P1 (r=0.58) and high in P4 (r=0.78). The changes in body fat thickness (BFT) and body weight (BW) by parity difference were most distinct in younger cows i.e. -47.92 percent and -12.05 percent respectively. Relationship (R²) between BFT and BCS in different parity group were 0.29, 0.87, 0.85 and 0.83 respectively (p<0.001). Finally, in case of primiparous cow BFT is valid for estimation of subcutaneous fat and second parity onwards BCS can be adopted to predict the body fat reserve of crossbred animals.
{"title":"Effect of parity on back fat thickness, body condition score and milk yield in Jerseycrossbred cows of lower Gangetic region","authors":"A. Paul, C. Bhakat, S. Mondal, A. Mandal","doi":"10.33785/ijds.2022.v75i03.014","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i03.014","url":null,"abstract":"The present experiment was carried out to know the effect of parities on body score, back fat thickness and milk yield of Jersey crossbred cows. A total of 43 crossbred jersey cattle were examined for 120 days postpartum and divided into four groups, based on their parity number. Correlation and relationship study has revealed significant effect of parity on various parameters. The overall correlation coefficient between BCS and BFT were found to be 54%, 92%, 94% and 90% for P1, P2, P3 and P4 respectively. However, positive to negative significant correlation between BFT and milk yield by parity 1,2,3,4 were 46%, 26%, -10% and -12% respectively. Increased BCS at calving was associated with greater MY in first and second parity cows, and reduced MY in cows of third parity or greater. Furthermore, the correlation coefficient between BFT and BW were found to be low in P1 (r=0.58) and high in P4 (r=0.78). The changes in body fat thickness (BFT) and body weight (BW) by parity difference were most distinct in younger cows i.e. -47.92 percent and -12.05 percent respectively. Relationship (R²) between BFT and BCS in different parity group were 0.29, 0.87, 0.85 and 0.83 respectively (p<0.001). Finally, in case of primiparous cow BFT is valid for estimation of subcutaneous fat and second parity onwards BCS can be adopted to predict the body fat reserve of crossbred animals.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43159912","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 : 2022-06-22DOI: 10.33785/ijds.2022.v75i03.012
Manjusree Rv, S. Maiti, S. Garai, Manjunath Kv, M. Bhakat, A. Dixit, S. Jha, K. Kadian
Climate factors has an impact on numerous aspects of productivity, reproduction, health, and adaptation in dairy animals. Therefore, the present study was undertaken to assess the impact of the agromet advisory services on farmers' decision making for different farm operations related to dairy farming. The study was conducted in Thiruvananthapuram District of Kerala state. Two blocks were selected randomly from the district and from each block two experimental and two control villages selected after verifying that villages were not receiving any kind of agromet advisory services from Agromet Field Unit (AMFU) in Thiruvananthapuram. From each experimental village 15 beneficiary farmers were selected and provided with treatment i.e. Agromet Advisory Bulletins were disseminated twice a week (Tuesday and Friday) regularly for 6 months through Whatsapp group and from each control village 15 non-beneficiary farmers were selected. To assess the impact Difference in difference design and regression models were used. The findings revealed that most of the agromet advices were only relevant for crop farmers and the advices relevant for dairy farmers were included less frequently. Hence advisory services pertinent to dairy farmers must be appropriately included in the agromet advisory services disseminated from AMFUs.
{"title":"Impact of agromet advisory services on farmers’ operational decisions related todairy farming in Thiruvananthapuram","authors":"Manjusree Rv, S. Maiti, S. Garai, Manjunath Kv, M. Bhakat, A. Dixit, S. Jha, K. Kadian","doi":"10.33785/ijds.2022.v75i03.012","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i03.012","url":null,"abstract":"Climate factors has an impact on numerous aspects of productivity, reproduction, health, and adaptation in dairy animals. Therefore, the present study was undertaken to assess the impact of the agromet advisory services on farmers' decision making for different farm operations related to dairy farming. The study was conducted in Thiruvananthapuram District of Kerala state. Two blocks were selected randomly from the district and from each block two experimental and two control villages selected after verifying that villages were not receiving any kind of agromet advisory services from Agromet Field Unit (AMFU) in Thiruvananthapuram. From each experimental village 15 beneficiary farmers were selected and provided with treatment i.e. Agromet Advisory Bulletins were disseminated twice a week (Tuesday and Friday) regularly for 6 months through Whatsapp group and from each control village 15 non-beneficiary farmers were selected. To assess the impact Difference in difference design and regression models were used. The findings revealed that most of the agromet advices were only relevant for crop farmers and the advices relevant for dairy farmers were included less frequently. Hence advisory services pertinent to dairy farmers must be appropriately included in the agromet advisory services disseminated from AMFUs.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44881534","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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