Pub Date : 2022-04-20DOI: 10.33785/ijds.2022.v75i02.008
Femi Francis, M. Ashutosh, T. Parkunan
Lack of availability of good quality and quantity of water affects the physiology of goats. Goats may adapt to thrive well in water deficit areas by making alterations in the expressions of aquaporin (AQP) genes for their efficient water use. The present study was carried out in skin fibroblast cells of Barbari and Sirohi goats. Under in vitro conditions, during different temperatures and osmotic treatments, variations in relative expression of AQP3 genes were observed. At higher temperatures the relative expression of AQP3 genes in Sirohi breed was found to be significantly higher (p<0.01) than Barbari breed. However, during hyperosmotic concentrations at normal temperatures the relative expression of AQP3 mRNA was significantly ((p<0.05) increased in both the breeds. During a high temperature combination with hyperosmotic concentration in cell culture of skin fibroblast cell the relative expression of AQP3 mRNA was increased in Sirohi breed (p<0.01) whereas it decreased in Barbari goat’s breed. The variations in AQP3 gene expression during water stress condition and during hyperosmotic concentrations of skin fibroblasts cell culture suggests the positive involvement of AQP3 gene in maintaining the water balance in the body.
{"title":"Comparative study on the expression profile of Aquaporin5 (AQP5) gene in skinfibroblast cells of native goats enabling their water utilization efficiency","authors":"Femi Francis, M. Ashutosh, T. Parkunan","doi":"10.33785/ijds.2022.v75i02.008","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i02.008","url":null,"abstract":"Lack of availability of good quality and quantity of water affects the physiology of goats. Goats may adapt to thrive well in water deficit areas by making alterations in the expressions of aquaporin (AQP) genes for their efficient water use. The present study was carried out in skin fibroblast cells of Barbari and Sirohi goats. Under in vitro conditions, during different temperatures and osmotic treatments, variations in relative expression of AQP3 genes were observed. At higher temperatures the relative expression of AQP3 genes in Sirohi breed was found to be significantly higher (p<0.01) than Barbari breed. However, during hyperosmotic concentrations at normal temperatures the relative expression of AQP3 mRNA was significantly ((p<0.05) increased in both the breeds. During a high temperature combination with hyperosmotic concentration in cell culture of skin fibroblast cell the relative expression of AQP3 mRNA was increased in Sirohi breed (p<0.01) whereas it decreased in Barbari goat’s breed. The variations in AQP3 gene expression during water stress condition and during hyperosmotic concentrations of skin fibroblasts cell culture suggests the positive involvement of AQP3 gene in maintaining the water balance in the body.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42481118","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 : 2022-02-20DOI: 10.33785/ijds.2022.v75i01.014
S. J, K. Putty, Narasimha Reddy Y, D. K., Hannan Umair, A. Shende, V. Muley
Veterinary clinicians and academicians of India have limited locally generated data on the efficacy of the antimicrobial Ceftiofur hydrochloride in dairy cattle. The present study was undertaken to study the efficacy of Ceftiofur in dry cow therapy of cross bred Indian dairy cattle. Animals in the treatment group (N=254) received 500 mg of ceftiofur into all quarters on the day of drying while the animals in the control group (N=127) were left untreated. It was found that 98.03%, and 96.06% of treatment, and control group animals, respectively were exhibiting intramammary infections on the day of drying. Efficacy of Ceftiofur in terms of cure rates was 70.6% by day 28 postpartum with control group showing a spontaneous cure rate of 16.39%. The proportions of new intramammary infections by day 28 postpartum were higher in control group (73.77%) in contrast to treatment group (9.23%). Our study suggests an important role of ceftiofur as an effective antimicrobial agent in dry cow therapy.
{"title":"Dry cow therapy with ceftiofur to prevent postpartum mastitis in Indian cattle","authors":"S. J, K. Putty, Narasimha Reddy Y, D. K., Hannan Umair, A. Shende, V. Muley","doi":"10.33785/ijds.2022.v75i01.014","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i01.014","url":null,"abstract":"Veterinary clinicians and academicians of India have limited locally generated data on the efficacy of the antimicrobial Ceftiofur hydrochloride in dairy cattle. The present study was undertaken to study the efficacy of Ceftiofur in dry cow therapy of cross bred Indian dairy cattle. Animals in the treatment group (N=254) received 500 mg of ceftiofur into all quarters on the day of drying while the animals in the control group (N=127) were left untreated. It was found that 98.03%, and 96.06% of treatment, and control group animals, respectively were exhibiting intramammary infections on the day of drying. Efficacy of Ceftiofur in terms of cure rates was 70.6% by day 28 postpartum with control group showing a spontaneous cure rate of 16.39%. The proportions of new intramammary infections by day 28 postpartum were higher in control group (73.77%) in contrast to treatment group (9.23%). Our study suggests an important role of ceftiofur as an effective antimicrobial agent in dry cow therapy.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45662472","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 : 2022-02-20DOI: 10.33785/ijds.2022.v75i01.015
M. Sharma, D. Thakur, A. Thakur
An attempt has been made to analyse the trends in livestock population in Himachal Pradesh in last two decades. Minor livestock species like Yak, Pig, Horse, Mule, Donkey and Camel population was excluded from the study as their all combined population accounted for only 1% of the total livestock population in the state in the 20th livestock census. The percent growth rates were calculated for all inter census period from 1997 to 2019. The study concluded that total livestock population in Himachal Pradesh has shown negative trend over the years 1997-2019. Except for the 190.2 % growth of crossbred/ exotic cattle population in the state, all other including Indigenous cattle, Buffalo, sheep and goat population has shown negative growth in the mentioned period i.e. 1997-2019. The recent census has recorded negative growth rate for all livestock species excluding crossbred cattle.
{"title":"Dynamics of livestock population in Himachal Pradesh","authors":"M. Sharma, D. Thakur, A. Thakur","doi":"10.33785/ijds.2022.v75i01.015","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i01.015","url":null,"abstract":"An attempt has been made to analyse the trends in livestock population in Himachal Pradesh in last two decades. Minor livestock species like Yak, Pig, Horse, Mule, Donkey and Camel population was excluded from the study as their all combined population accounted for only 1% of the total livestock population in the state in the 20th livestock census. The percent growth rates were calculated for all inter census period from 1997 to 2019. The study concluded that total livestock population in Himachal Pradesh has shown negative trend over the years 1997-2019. Except for the 190.2 % growth of crossbred/ exotic cattle population in the state, all other including Indigenous cattle, Buffalo, sheep and goat population has shown negative growth in the mentioned period i.e. 1997-2019. The recent census has recorded negative growth rate for all livestock species excluding crossbred cattle.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49227905","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 : 2022-02-20DOI: 10.33785/ijds.2022.v75i01.009
E. Özer, M. Yildirim
The aim of this study was to determine the changes in some physicochemical and microbiological properties of Kuru Kaymak (KK) (Dry Clotted Cream) during 30 days of storage at 4°C. Kuru Kaymak samples were produced in a local family business on a small scale using the traditional method. The dry matter, fat, protein, lactose and ash content, and the water activity value of KK samples on the 30th day were 97.4%, 64.2%, 23.5%, 4.40%, 1.69% and 0.59, respectively. Unlike other high-fat dairy products, Kuru Kaymak samples were found to contain a fairly high amount of protein (23.5%). The free fatty acid value showed an enormous increase of 266.7% from 0 to 30 days. Yeast and mould counts of KK samples were below the countable level (<2 log cfu/g) throughout storage. The presence of coliform bacteria in KK samples showed that there was contamination due to non-compliance with hygienic rules in production. Considering the properties examined, it was concluded that KK could be stored for more than 30 days at 4°C without any noteworthy deterioration.
{"title":"Physico-chemical and microbiological changes occurring in Kuru Kaymak (atraditional dairy product in Turkey) during storage","authors":"E. Özer, M. Yildirim","doi":"10.33785/ijds.2022.v75i01.009","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i01.009","url":null,"abstract":"The aim of this study was to determine the changes in some physicochemical and microbiological properties of Kuru Kaymak (KK) (Dry Clotted Cream) during 30 days of storage at 4°C. Kuru Kaymak samples were produced in a local family business on a small scale using the traditional method. The dry matter, fat, protein, lactose and ash content, and the water activity value of KK samples on the 30th day were 97.4%, 64.2%, 23.5%, 4.40%, 1.69% and 0.59, respectively. Unlike other high-fat dairy products, Kuru Kaymak samples were found to contain a fairly high amount of protein (23.5%). The free fatty acid value showed an enormous increase of 266.7% from 0 to 30 days. Yeast and mould counts of KK samples were below the countable level (<2 log cfu/g) throughout storage. The presence of coliform bacteria in KK samples showed that there was contamination due to non-compliance with hygienic rules in production. Considering the properties examined, it was concluded that KK could be stored for more than 30 days at 4°C without any noteworthy deterioration.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45843350","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 : 2022-02-20DOI: 10.33785/ijds.2022.v75i01.007
M. Djeziri, Sabrina Hamza, Meriem Sebih
Milk and its derivatives are major sources of micronutrients an overdose of these can be harmful. This study aimed to measure heavy metals concentration and its derivatives from the Factory LFB (Boudouaou Cheese Dairy) in Boumerdes, Algeria. The concentration were measured using a graphite furnace spectrophotometer, the all data processing was carried with XL-STAT 2014 software. The mean values (Cu, Zn, Fe, Mg, Cd, Cr and Pb) lie respectively between: (0.019-0.45), (0.29-7.24), (0.21- 0.56), (1.09-120.77), (0.012-0.41), (0.006-0.027), (0.086-0.72mg/L) Higher levels of Cd, Fe, Cr and Pb were observed in pasteurized milk and cheese, and higher levels of Zn and Cu in cheese than in other sampales, all exceeding World Health Organization (WHO) limits. The highest non-carcinogenic risk quotient (NCR) values were attributed to Pb and Cd in raw milk, pasteurized milk and cheese, which were above the values recommended by the Health Protection Agency United States Environment (USEPA) as for the carcinogenic risk factor (CR), desipite the low value found, consumption of milk and cheese over a long period of time does not exclude the risk of developing cancer.
{"title":"Heavy metal contamination of milk and milk Products produced in Boumerdes(Algeria)","authors":"M. Djeziri, Sabrina Hamza, Meriem Sebih","doi":"10.33785/ijds.2022.v75i01.007","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i01.007","url":null,"abstract":"Milk and its derivatives are major sources of micronutrients an overdose of these can be harmful. This study aimed to measure heavy metals concentration and its derivatives from the Factory LFB (Boudouaou Cheese Dairy) in Boumerdes, Algeria. The concentration were measured using a graphite furnace spectrophotometer, the all data processing was carried with XL-STAT 2014 software. The mean values (Cu, Zn, Fe, Mg, Cd, Cr and Pb) lie respectively between: (0.019-0.45), (0.29-7.24), (0.21- 0.56), (1.09-120.77), (0.012-0.41), (0.006-0.027), (0.086-0.72mg/L) Higher levels of Cd, Fe, Cr and Pb were observed in pasteurized milk and cheese, and higher levels of Zn and Cu in cheese than in other sampales, all exceeding World Health Organization (WHO) limits. The highest non-carcinogenic risk quotient (NCR) values were attributed to Pb and Cd in raw milk, pasteurized milk and cheese, which were above the values recommended by the Health Protection Agency United States Environment (USEPA) as for the carcinogenic risk factor (CR), desipite the low value found, consumption of milk and cheese over a long period of time does not exclude the risk of developing cancer.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41358558","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 : 2022-02-20DOI: 10.33785/ijds.2022.v75i01.010
P. Ramajayan, S. Sivaselvam, S. Karthickeyan, R. Venkataramanan, A. Gopinathan
The present study aims to determine the effect of non-genetic factors on semen production traits of Murrah buffalo bulls maintained in an organized semen station. The data collected from 75 Murrah bulls maintained during the period 1997 to 2017 were used to analyse the non-genetic effects using least-squares analyses under General Linear Model (GLM). The overall least-squares means for age at first semen collection (AFSC), age at first semen freezing (AFSF), age at last semen collection (ALSC), age at last semen freezing (ALSF), semen production period (SPP), frozen semen production period (FSPP), age at disposal (AD), number of ejaculates per bull per year, lifetime ejaculates per bull, frozen semen doses per bull per year and lifetime production of frozen semen doses per bull were 1149.71 days, 1160.67 days, 2745.32 days, 2728.73 days, 1313.97 days, 1292.23 days, 2819.09 days, 63.57, 637.88, 5738.60 doses and 69778.32 doses, respectively. Poor semen quality, old age, and poor libido were the predominant causes of disposal of bulls with 42.11%, 22.81%, and 12.28%, respectively. The period of birth of the bulls had a highly significant (P<0.01) effect on AFSC and AFSF and a significant (P<0.05) impact on AD. While the season of birth was non-significant for any of the parameters studied. Period I recorded higher values for AFSC, AFSF, and AD, whereas bulls born in period V exhibited lower AFSC and AFSF. Early selection and training of bulls under preferable managemental conditions will increase the semen production period and frozen semen doses.
{"title":"Role of non-genetic factors on semen production performance in Murrahbuffalo bulls","authors":"P. Ramajayan, S. Sivaselvam, S. Karthickeyan, R. Venkataramanan, A. Gopinathan","doi":"10.33785/ijds.2022.v75i01.010","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i01.010","url":null,"abstract":"The present study aims to determine the effect of non-genetic factors on semen production traits of Murrah buffalo bulls maintained in an organized semen station. The data collected from 75 Murrah bulls maintained during the period 1997 to 2017 were used to analyse the non-genetic effects using least-squares analyses under General Linear Model (GLM). The overall least-squares means for age at first semen collection (AFSC), age at first semen freezing (AFSF), age at last semen collection (ALSC), age at last semen freezing (ALSF), semen production period (SPP), frozen semen production period (FSPP), age at disposal (AD), number of ejaculates per bull per year, lifetime ejaculates per bull, frozen semen doses per bull per year and lifetime production of frozen semen doses per bull were 1149.71 days, 1160.67 days, 2745.32 days, 2728.73 days, 1313.97 days, 1292.23 days, 2819.09 days, 63.57, 637.88, 5738.60 doses and 69778.32 doses, respectively. Poor semen quality, old age, and poor libido were the predominant causes of disposal of bulls with 42.11%, 22.81%, and 12.28%, respectively. The period of birth of the bulls had a highly significant (P<0.01) effect on AFSC and AFSF and a significant (P<0.05) impact on AD. While the season of birth was non-significant for any of the parameters studied. Period I recorded higher values for AFSC, AFSF, and AD, whereas bulls born in period V exhibited lower AFSC and AFSF. Early selection and training of bulls under preferable managemental conditions will increase the semen production period and frozen semen doses.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49578723","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 : 2022-02-20DOI: 10.33785/ijds.2022.v75i01.008
Kuldeep Mishra, Suneeta V. Pinto, CN Dharaiya, JP Prajapati
This study was carried out to select a suitable level of WPC in milk and coagulation temperature for manufacture of chhana prepared from Surati goat milk. WPC was evaluated at three levels of addition, viz. 0.25, 0.50 and 0.75 % w/w of milk and three coagulation temperatures were evaluated viz. 75, 80 ºC and 85 ºC. A significant reduction in moisture content as well as increase in fat and protein content of chhana was observed with increase in the level of WPC and coagulation temperature. Their interaction also showed similar effect. Chhana prepared using a coagulation temperature of 85ºC had the highest pH (i.e. 5.69) and acidity (0.51% lactic acid) which was significantly higher compared to chhana samples prepared using lower coagulation temperatures viz. 75 and 80ºC. Chhana prepared from milk incorporated with 0.5% WPC and coagulated at 80ºC was preferred the most with respect to sensory attributes.
{"title":"Influence of WPC and coagulation temperature on the physico-chemical andsensory quality of goat milk chhana","authors":"Kuldeep Mishra, Suneeta V. Pinto, CN Dharaiya, JP Prajapati","doi":"10.33785/ijds.2022.v75i01.008","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i01.008","url":null,"abstract":"This study was carried out to select a suitable level of WPC in milk and coagulation temperature for manufacture of chhana prepared from Surati goat milk. WPC was evaluated at three levels of addition, viz. 0.25, 0.50 and 0.75 % w/w of milk and three coagulation temperatures were evaluated viz. 75, 80 ºC and 85 ºC. A significant reduction in moisture content as well as increase in fat and protein content of chhana was observed with increase in the level of WPC and coagulation temperature. Their interaction also showed similar effect. Chhana prepared using a coagulation temperature of 85ºC had the highest pH (i.e. 5.69) and acidity (0.51% lactic acid) which was significantly higher compared to chhana samples prepared using lower coagulation temperatures viz. 75 and 80ºC. Chhana prepared from milk incorporated with 0.5% WPC and coagulated at 80ºC was preferred the most with respect to sensory attributes.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49001136","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 : 2022-02-20DOI: 10.33785/ijds.2022.v75i01.011
Darshnaben P Mahidaand, A. Cariappa
Infrastructure development is critical to sustain and attain optimum output from the rapidly growing Indian dairy sector. The existing studies indicate the need to improve the dairy infrastructure; however, the need varies across regions. This study analyses the disparity in the dairy infrastructure development of one of the highly dairy progressive State – Gujarat - using a Principal Component Approach (PCA). The results indicate that there exists nearly a 54% disparity in the dairy infrastructure facility among the districts of Gujarat. The index value varies from 0.04 for Dang to 0.66 for Banaskantha districts of Gujarat. The findings pointed towards a higher association of existence of farmer collectives and infrastructure development in the state. Development indicators to be prioritized for improving the level of dairy infrastructure in the low performing districts are also highlighted. The study suggests that the existing inequalities can be reduced by supporting and strengthening the already existing institutions like milk cooperatives and farmer producer companies or by incentivizing farmer groups to create one.
{"title":"Dairy infrastructure development index: measuring regional inequalities acrossdistricts of Gujarat","authors":"Darshnaben P Mahidaand, A. Cariappa","doi":"10.33785/ijds.2022.v75i01.011","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i01.011","url":null,"abstract":"Infrastructure development is critical to sustain and attain optimum output from the rapidly growing Indian dairy sector. The existing studies indicate the need to improve the dairy infrastructure; however, the need varies across regions. This study analyses the disparity in the dairy infrastructure development of one of the highly dairy progressive State – Gujarat - using a Principal Component Approach (PCA). The results indicate that there exists nearly a 54% disparity in the dairy infrastructure facility among the districts of Gujarat. The index value varies from 0.04 for Dang to 0.66 for Banaskantha districts of Gujarat. The findings pointed towards a higher association of existence of farmer collectives and infrastructure development in the state. Development indicators to be prioritized for improving the level of dairy infrastructure in the low performing districts are also highlighted. The study suggests that the existing inequalities can be reduced by supporting and strengthening the already existing institutions like milk cooperatives and farmer producer companies or by incentivizing farmer groups to create one.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42948527","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 : 2022-02-20DOI: 10.33785/ijds.2022.v75i01.005
Akshay Kumar, Mankani Malashree, M. Ramachandra, Mahesh Kumar
The present investigation was intended to study theeffect of storage at ambient temperature on the fluid beddried powder of Solid State Fermented (SSF) lactic cultures such as dahi, yoghurt and probiotic cultures and also made an attempt to check the performance in milk. The SSF cultures were prepared from various dhals and screened for the survival of bacterial aerobic spore, the raw black gram dhal showed lowest spore count of 1.52 log10cfu/g. Combination of hot air oven exposure of black gram dhal at 1000C/1 h and sterilization at 1210C/30 min completely destroyed the spores. On fermentation the maximum viable counts of dahi (8.41log10cfu/g), yoghurt (8.98log10cfu/g) andprobiotic (9.47log10cfu/g) cultures were obtainedon black gram dhal containing 1:0.8 ratio of moisture was supplemented with 1% level of skim milk powder, ash gourd, carrot and tomato juices as they provided growth promoting agents. The fermented SSF cultures were subjected for fluid bed drying for 1.5 h at ambient temperature (250C).The SSF culture viability upon fluid drying decreased from 8.65 to 8.33, 9.01 to 8.85 and 9.65 to 9.34log10cfu/g in case of dahi, yoghurt and probiotic cultures, with the moisture content of 9.4%. When these dried powders of SSF cultures of dahi, yoghurt and probiotic cultures were inoculated at 1,0.5 and 3% to heated milk, the cultures took 5:00, 3:30 h and 9:30 h to set the heat treated milk with acidity of 0.68, 0.71 and 0.59% lactic acid respectively. The dried SSF lactic cultures possessed viability of 6 log10cfu/g till 24th days of storage at ambient temperature (28±10C) and these cultures showed absence for the contaminants like coliforms, aerobic spores and yeast and molds. With respect to performance, the curdling time increased with theincreased storage days at ambient temperatures due to the reduction in viable lactic counts.
{"title":"Storage stability of fluid bed dried solid state fermented (SSF) lactic cultures inmilk","authors":"Akshay Kumar, Mankani Malashree, M. Ramachandra, Mahesh Kumar","doi":"10.33785/ijds.2022.v75i01.005","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i01.005","url":null,"abstract":"The present investigation was intended to study theeffect of storage at ambient temperature on the fluid beddried powder of Solid State Fermented (SSF) lactic cultures such as dahi, yoghurt and probiotic cultures and also made an attempt to check the performance in milk. The SSF cultures were prepared from various dhals and screened for the survival of bacterial aerobic spore, the raw black gram dhal showed lowest spore count of 1.52 log10cfu/g. Combination of hot air oven exposure of black gram dhal at 1000C/1 h and sterilization at 1210C/30 min completely destroyed the spores. On fermentation the maximum viable counts of dahi (8.41log10cfu/g), yoghurt (8.98log10cfu/g) andprobiotic (9.47log10cfu/g) cultures were obtainedon black gram dhal containing 1:0.8 ratio of moisture was supplemented with 1% level of skim milk powder, ash gourd, carrot and tomato juices as they provided growth promoting agents. The fermented SSF cultures were subjected for fluid bed drying for 1.5 h at ambient temperature (250C).The SSF culture viability upon fluid drying decreased from 8.65 to 8.33, 9.01 to 8.85 and 9.65 to 9.34log10cfu/g in case of dahi, yoghurt and probiotic cultures, with the moisture content of 9.4%. When these dried powders of SSF cultures of dahi, yoghurt and probiotic cultures were inoculated at 1,0.5 and 3% to heated milk, the cultures took 5:00, 3:30 h and 9:30 h to set the heat treated milk with acidity of 0.68, 0.71 and 0.59% lactic acid respectively. The dried SSF lactic cultures possessed viability of 6 log10cfu/g till 24th days of storage at ambient temperature (28±10C) and these cultures showed absence for the contaminants like coliforms, aerobic spores and yeast and molds. With respect to performance, the curdling time increased with theincreased storage days at ambient temperatures due to the reduction in viable lactic counts.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2022-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47725662","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 : 2022-02-20DOI: 10.33785/ijds.2022.v75i01.001
D. Rai, Aman Rathaur, A. Yadav, M. Shraddha
Milk are considered as the best source of nutrients in well balanced ratio, and it also performs a number of beneficial biological activities in the human body that improves digestive system, metabolic activities to ingested nutrients, organ’s growth maintenance, development and resistance against diseases. Goats are considered to be the oldest domestic animals, domesticated for meat and milk and are known as the poor man's animal. Goat milk is nature's closest thing to perfect food. The constituent and composition of goat milk is totally different from cow or buffalo milk. Goat milk is nutritionally more or less matches to human milk which is not very much similar to cow's milk. It also possesses lots of medicinal properties. Lactose intolerance patients will be benefited from goat milk because it has less lactose than human and cow milk. It contains proteins, vitamins, minerals, fatty acids, trace elements and enzymes that can be easily assimilated in our body. Smaller and uniform fat globules of goat milk make them easily digestible in the body. It contains higher selenium concentration which acts on regeneration of blood platelet suffering from dengue fever. Protein content in goat milk is lower than cow milk and is easily digestible when compared to cow or buffalo milk. Taurine is present in goat milk which has inhibitory effect on hypertension, cardiovascular disease and synthesizes essential amino acids in human body. Asthma, anemia, stomach ulcers, constipation, sleeplessness, and neurotic indigestion have all been shown to be treated with goat milk. The goal of this review is to look at the differences in goat milk composition from cow and human milk, as well as the nutraceutical benefits on human health.
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