Pub Date : 2022-02-20DOI: 10.33785/ijds.2022.v75i01.003
R. Rahate, YN Patil, S. Jagadale, VB Kadav, V. Dandekar
Colostrum is a traditional food having its health benefits to the human. The limited availability of natural colostrum, designed colostrum cake was prepared by blending egg-white, whey protein powder, Alphonso mango pulp, and other ingredients. In phase-I, six different mixes were prepared to optimize the level of egg-white and whey protein powder to be used for the preparation of the designed colostrum cake based on sensory evaluation. The treatment T3 having the combination of cow milk, egg-white, whey protein powder, and skim milk powder 50%, 15%, 10%, and 25% respectively were found to have the highest sensory score. In phase-II, Mango pulp was used @ 05, 10, 15, and 20 per cent of the colostral mix. It was found that among all the treatments addition of 15% alphonso mango pulp (T3) used with the most acceptable treatment T3 found in phase-I was recorded highest overall acceptability score of 8.07. This is followed by treatment T2 (7.84) while the lowest score was recorded of treatment T4 (7.50). The addition of Mango pulp in the designed colostrum cake improved sensory quality and overall acceptability. The most acceptable designed colostrum of 15% mango pulp recorded on an average total solid, fat, protein, ash, and acidity as 40.62, 2.55, 14.22, 2.31, and 0.38 per cent respectively. The cost of production of designed colostrum cake at T1, T2, T3, and T4 was 42.80, 43.10, 42.66, and 43.66 per 100 gm. The designed colostrum cake was successfully prepared with a high protein and low-fat content which further provides the scope to the food industries.
{"title":"Designed colostrum cake: Innovative process to prepare traditional indigenousmilk product","authors":"R. Rahate, YN Patil, S. Jagadale, VB Kadav, V. Dandekar","doi":"10.33785/ijds.2022.v75i01.003","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i01.003","url":null,"abstract":"Colostrum is a traditional food having its health benefits to the human. The limited availability of natural colostrum, designed colostrum cake was prepared by blending egg-white, whey protein powder, Alphonso mango pulp, and other ingredients. In phase-I, six different mixes were prepared to optimize the level of egg-white and whey protein powder to be used for the preparation of the designed colostrum cake based on sensory evaluation. The treatment T3 having the combination of cow milk, egg-white, whey protein powder, and skim milk powder 50%, 15%, 10%, and 25% respectively were found to have the highest sensory score. In phase-II, Mango pulp was used @ 05, 10, 15, and 20 per cent of the colostral mix. It was found that among all the treatments addition of 15% alphonso mango pulp (T3) used with the most acceptable treatment T3 found in phase-I was recorded highest overall acceptability score of 8.07. This is followed by treatment T2 (7.84) while the lowest score was recorded of treatment T4 (7.50). The addition of Mango pulp in the designed colostrum cake improved sensory quality and overall acceptability. The most acceptable designed colostrum of 15% mango pulp recorded on an average total solid, fat, protein, ash, and acidity as 40.62, 2.55, 14.22, 2.31, and 0.38 per cent respectively. The cost of production of designed colostrum cake at T1, T2, T3, and T4 was 42.80, 43.10, 42.66, and 43.66 per 100 gm. The designed colostrum cake was successfully prepared with a high protein and low-fat content which further provides the scope to the food industries.","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":"43142107","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.v75i01.013
Vini Kasturi Swarup, Amrita Poonia
Black rice (Oryza sativa L.) contain bioactive compounds i.e. anthocyanins and flavonoids which have potential to fortify ice cream as a functional food.  The main objective of this study was to develop sugar free and antioxidant rich ice cream by addition of black rice flour. Based on the preliminary trials, black rice flour (BRF) was incorporated at 8, 10, 12 and 14 per cent during homogenization. Addition of more than 14 per cent black rice flour in ice-cream imparts increased hardness and viscosity.  Based on sensory evaluation, ice cream prepared with 12 per cent black rice flour was accepted as optimized with highest values of acceptance for colour, flavor, texture and overall acceptability. The physico- chemical composition of optimized ice cream observed were 10.52 ± 0.02 % fat, 3.90 ± 0.12 % protein, 36.70 ± 0.02 % total solids, 72.56 ± 0.49 % overrun, 68.43 ± 4.21 (mg/GAE) total phenolic content and 40.21 ± 2.23 % DPPH
{"title":"Development of technology for manufacture of functional black rice (Oryzasativa L.) ice cream","authors":"Vini Kasturi Swarup, Amrita Poonia","doi":"10.33785/ijds.2022.v75i01.013","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i01.013","url":null,"abstract":"Black rice (Oryza sativa L.) contain bioactive compounds i.e. anthocyanins and flavonoids which have potential to fortify ice cream as a functional food.  The main objective of this study was to develop sugar free and antioxidant rich ice cream by addition of black rice flour. Based on the preliminary trials, black rice flour (BRF) was incorporated at 8, 10, 12 and 14 per cent during homogenization. Addition of more than 14 per cent black rice flour in ice-cream imparts increased hardness and viscosity.  Based on sensory evaluation, ice cream prepared with 12 per cent black rice flour was accepted as optimized with highest values of acceptance for colour, flavor, texture and overall acceptability. The physico- chemical composition of optimized ice cream observed were 10.52 ± 0.02 % fat, 3.90 ± 0.12 % protein, 36.70 ± 0.02 % total solids, 72.56 ± 0.49 % overrun, 68.43 ± 4.21 (mg/GAE) total phenolic content and 40.21 ± 2.23 % DPPH","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":"45660394","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.v75i01.012
U. Chaudhary, R. Malhotra
Primary data collected for 2019-‘20 from 416 members and non-members of dairy farmer collectives (where farmers come together to market their milk collectively – this study considers a co-operative union and a milk producer company – both prominent forms of farmer collectives) in Saurashtra region of Gujarat are used to work-out the cost and returns in milk production from local cow and buffalo, and across dairy farmer categories. The analyses reveal that farmer collective organizations like co-operatives and producer companies are profitable in case of both local cow and buffalo milk production, and also for the small (1-3) and medium (3-6) herd-size category (in Standard Animal Units or SAU) of farmers. Both the overall average feed cost and Total Variable cost (TVC) per animal per day incurred by members is 12 per cent and 11 per cent less than that of non-members, respectively. Members of the co-operative receive annual bonus and members of the producer company receive annual dividends and cash incentives; with this additional benefit received by the members, their total return per litre is 25 per cent more than that of non-members. The overall average annual net returns from dairy per household for members are higher at Rs. 11,641/- compared to the returns of non-members at Rs. 3955/-. Expanding the reach of farmer collective organizations would benefit more dairy farmers by making dairy a more profitable enterprise for them.
{"title":"Economic analyses of milk production among members and non-members offarmer collectives in Saurashtra","authors":"U. Chaudhary, R. Malhotra","doi":"10.33785/ijds.2022.v75i01.012","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i01.012","url":null,"abstract":"Primary data collected for 2019-‘20 from 416 members and non-members of dairy farmer collectives (where farmers come together to market their milk collectively – this study considers a co-operative union and a milk producer company – both prominent forms of farmer collectives) in Saurashtra region of Gujarat are used to work-out the cost and returns in milk production from local cow and buffalo, and across dairy farmer categories. The analyses reveal that farmer collective organizations like co-operatives and producer companies are profitable in case of both local cow and buffalo milk production, and also for the small (1-3) and medium (3-6) herd-size category (in Standard Animal Units or SAU) of farmers. Both the overall average feed cost and Total Variable cost (TVC) per animal per day incurred by members is 12 per cent and 11 per cent less than that of non-members, respectively. Members of the co-operative receive annual bonus and members of the producer company receive annual dividends and cash incentives; with this additional benefit received by the members, their total return per litre is 25 per cent more than that of non-members. The overall average annual net returns from dairy per household for members are higher at Rs. 11,641/- compared to the returns of non-members at Rs. 3955/-. Expanding the reach of farmer collective organizations would benefit more dairy farmers by making dairy a more profitable enterprise for them.","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":"47877732","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.v75i01.002
Jui Lodh, K. Khamrui, Writdhama G. Prasad
Attempts were made in the present investigation to standardize the ghee manufacturing method for preparation of curcumin fortified ghee. Sensory evaluation and fat recovery revealed that ghee preparation using creamery butter method was more preferable than desi and direct cream method. Fermenting cream using NCDC 352 starter @ 2% inoculation rate yielded sensorially superior ghee in least fermentation time. Sensory attributes of ghee were affected upon addition of curcumin beyond 250 ppm; however, the samples containing upto 350 ppm of curcumin were acceptable to the sensory panelists. During cooking, it was observed that increasing the heating temperature improved the sensory attributes while increasing the heating duration decreased the same. The study will be useful for dairy industries looking for functionality enhancement of ghee.Â
{"title":"Preparation of curcumin fortified buffalo ghee","authors":"Jui Lodh, K. Khamrui, Writdhama G. Prasad","doi":"10.33785/ijds.2022.v75i01.002","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i01.002","url":null,"abstract":"Attempts were made in the present investigation to standardize the ghee manufacturing method for preparation of curcumin fortified ghee. Sensory evaluation and fat recovery revealed that ghee preparation using creamery butter method was more preferable than desi and direct cream method. Fermenting cream using NCDC 352 starter @ 2% inoculation rate yielded sensorially superior ghee in least fermentation time. Sensory attributes of ghee were affected upon addition of curcumin beyond 250 ppm; however, the samples containing upto 350 ppm of curcumin were acceptable to the sensory panelists. During cooking, it was observed that increasing the heating temperature improved the sensory attributes while increasing the heating duration decreased the same. The study will be useful for dairy industries looking for functionality enhancement of ghee.Â","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":"49455932","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.v75i01.004
Smriti Chaturvedi, M. Sabharwal, Naman Kaur, A. Agarwal, P. Sabharwal
Kulfi is a traditional Indian frozen dessert with nutritional significance but, lacks therapeutic properties. Kulfi can be used as vehicle for probiotics and prebiotics, with the added advantage of being appreciated by people of all age groups. Current study involves the production of kulfi by incorporating probiotic culture of Lactobacillus acidophilus La-5 (107 – 108 CFU/g) and tomato juice (prebiotic) (25% and 37.5%) to enhance its functional value and create a synbiotic system. The effect of tomato juice concentration was evaluated for physiochemical properties, cultures survival and sensory characteristics. Data revealed a reduction in pH of kulfi variants with high tomato juice concentration. It was also found that, the probiotic tomato kulfi variants (25% and 37.5% variants) possessed high acidity (0.225% and 0.216%) and sucrose content (13.98% and 13.50%), respectively. The protein content was found to remain constant in all the kulfi variants, indicating no association between probiotic culture, tomato and kulfi. A decrease in fat content was observed with an increasing concentration of tomato juice. A reduction in viable counts was noted in 25% and 37.5% kulfi variants during one week of frozen storage. All kulfi variants received a fair score in the organoleptic evaluation, however, probiotic kulfi containing 25% tomato juice attained the highest score for all the parameters. Hence, proving that the incorporation of probiotic culture and tomato not only enhanced the nutritional properties of the kulfi, but also improved the sensory properties of the product.
{"title":"Development of probiotic tomato kulfi","authors":"Smriti Chaturvedi, M. Sabharwal, Naman Kaur, A. Agarwal, P. Sabharwal","doi":"10.33785/ijds.2022.v75i01.004","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i01.004","url":null,"abstract":"Kulfi is a traditional Indian frozen dessert with nutritional significance but, lacks therapeutic properties. Kulfi can be used as vehicle for probiotics and prebiotics, with the added advantage of being appreciated by people of all age groups. Current study involves the production of kulfi by incorporating probiotic culture of Lactobacillus acidophilus La-5 (107 – 108 CFU/g) and tomato juice (prebiotic) (25% and 37.5%) to enhance its functional value and create a synbiotic system. The effect of tomato juice concentration was evaluated for physiochemical properties, cultures survival and sensory characteristics. Data revealed a reduction in pH of kulfi variants with high tomato juice concentration. It was also found that, the probiotic tomato kulfi variants (25% and 37.5% variants) possessed high acidity (0.225% and 0.216%) and sucrose content (13.98% and 13.50%), respectively. The protein content was found to remain constant in all the kulfi variants, indicating no association between probiotic culture, tomato and kulfi. A decrease in fat content was observed with an increasing concentration of tomato juice. A reduction in viable counts was noted in 25% and 37.5% kulfi variants during one week of frozen storage. All kulfi variants received a fair score in the organoleptic evaluation, however, probiotic kulfi containing 25% tomato juice attained the highest score for all the parameters. Hence, proving that the incorporation of probiotic culture and tomato not only enhanced the nutritional properties of the kulfi, but also improved the sensory properties of the product.","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":"45622228","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.v75i01.006
M. Patil, C. Ramachandra, Mahesh Kumar, Girisha Kb, Prasanna Kuma
The global increasing demand for refrigeration in field of cooling and storage led to usage of more electricity and release of ozone depleting gases over the world which is a contributing factor of global warming. Thermoelectric cooling is a novel technique for producing cooling and heating effect. Hence, a solid state cooling module for cooling of raw milk was designed and developed. The milk cooling chamber was designed with the dimensions of 260 mm in diameter, 140 mm in height and 2 mm in thickness. The volume of the milk and water cooling chamber was 5 and 4 L, respectively. Three numbers of TEC1-12715 Peltier module, with the dimensions of 40 mm in length, 3.6 mm in thickness and 40 mm in width, cold side fins (36 fins), hot side fins (100 fins) and exhaust fans (3 Nos.) were used in the cooling module. The 12 V, 10A DC power supply for three module and exhaust fans was drawn from SMPS in parallel connection. The thermoelectric cooling module was able to cool raw milk from 37 to 9 °C. The highest cooling load obtained was 229.74 kJ at 60 min. The minimum and maximum power consumption recorded was 0.375 kWh and 1.125 kWh, respectively. The COP of the module was ranged from 0.036 to 0.259.
{"title":"Design and development of solid state cooling module for rawmilk cooling","authors":"M. Patil, C. Ramachandra, Mahesh Kumar, Girisha Kb, Prasanna Kuma","doi":"10.33785/ijds.2022.v75i01.006","DOIUrl":"https://doi.org/10.33785/ijds.2022.v75i01.006","url":null,"abstract":"The global increasing demand for refrigeration in field of cooling and storage led to usage of more electricity and release of ozone depleting gases over the world which is a contributing factor of global warming. Thermoelectric cooling is a novel technique for producing cooling and heating effect. Hence, a solid state cooling module for cooling of raw milk was designed and developed. The milk cooling chamber was designed with the dimensions of 260 mm in diameter, 140 mm in height and 2 mm in thickness. The volume of the milk and water cooling chamber was 5 and 4 L, respectively. Three numbers of TEC1-12715 Peltier module, with the dimensions of 40 mm in length, 3.6 mm in thickness and 40 mm in width, cold side fins (36 fins), hot side fins (100 fins) and exhaust fans (3 Nos.) were used in the cooling module. The 12 V, 10A DC power supply for three module and exhaust fans was drawn from SMPS in parallel connection. The thermoelectric cooling module was able to cool raw milk from 37 to 9 °C. The highest cooling load obtained was 229.74 kJ at 60 min. The minimum and maximum power consumption recorded was 0.375 kWh and 1.125 kWh, respectively. The COP of the module was ranged from 0.036 to 0.259.","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":"44698332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-22DOI: 10.33785/ijds.2021.v74i06.009
S. Rohith, Raju Pradeep, M. Sivaram, S. Subash.
: In India, with the increasing cattle population the number of stray cattle has also been increasing. While indigenous cattle constitute a major portion of the total cattle population their proportion has been showing a declining trend. Gaushalas can serve as an alternative for housing the increasing stray cattle and also for preserving the indigenous germplasm. However, Gaushalas are functioning with insufficient funds mostly from donations and government grant. Hence, in this study, an attempt was made to undertake economic sustainability analysis of Gaushalas by covering 14 Gaushalas in select districts of Telangana state. The data was collected from Gaushalas for the period 2014 to 2019 using a semi structured interview schedule. It was found that the major source of income to Gaushalas was from donations (82.5 per cent) followed by income from sale of milk and milk products (12.9 per cent). The expenses of the Gaushalas mainly included feed and fodder cost (82.5 per cent) followed by veterinary and miscellaneous expenditure (6.7 per cent). The overall net income for all the Gaushalas was negative. The returns over variable cost were positive for almost all the Gaushalas indicating that the Gaushalas were able to meet their immediate expenses in the short run. Economic Sustainability Index (ESI) was computed which ranges from 0 to 1 using 5 indicators viz ., net income per animal, returns over variable cost, self-sufficiency, dependency and percentage of productive animals. The values of ESI of the Gaushalas ranged from 0.302 to 0.457. Among14 Gaushalas 2 Gaushalas fell under low economic sustainability and rest 12 Gaushalas were under medium economic sustainability category. A significant positive relationship was found between income diversification and sustainability of the Gaushalas ( r =0.73, P<0.01). So, there is a need to diversify income sources such as income from sale of milk, milk products and other by-products.
{"title":"Economic sustainability analysis of Gaushalas in selected districts of Telangana state","authors":"S. Rohith, Raju Pradeep, M. Sivaram, S. Subash.","doi":"10.33785/ijds.2021.v74i06.009","DOIUrl":"https://doi.org/10.33785/ijds.2021.v74i06.009","url":null,"abstract":": In India, with the increasing cattle population the number of stray cattle has also been increasing. While indigenous cattle constitute a major portion of the total cattle population their proportion has been showing a declining trend. Gaushalas can serve as an alternative for housing the increasing stray cattle and also for preserving the indigenous germplasm. However, Gaushalas are functioning with insufficient funds mostly from donations and government grant. Hence, in this study, an attempt was made to undertake economic sustainability analysis of Gaushalas by covering 14 Gaushalas in select districts of Telangana state. The data was collected from Gaushalas for the period 2014 to 2019 using a semi structured interview schedule. It was found that the major source of income to Gaushalas was from donations (82.5 per cent) followed by income from sale of milk and milk products (12.9 per cent). The expenses of the Gaushalas mainly included feed and fodder cost (82.5 per cent) followed by veterinary and miscellaneous expenditure (6.7 per cent). The overall net income for all the Gaushalas was negative. The returns over variable cost were positive for almost all the Gaushalas indicating that the Gaushalas were able to meet their immediate expenses in the short run. Economic Sustainability Index (ESI) was computed which ranges from 0 to 1 using 5 indicators viz ., net income per animal, returns over variable cost, self-sufficiency, dependency and percentage of productive animals. The values of ESI of the Gaushalas ranged from 0.302 to 0.457. Among14 Gaushalas 2 Gaushalas fell under low economic sustainability and rest 12 Gaushalas were under medium economic sustainability category. A significant positive relationship was found between income diversification and sustainability of the Gaushalas ( r =0.73, P<0.01). So, there is a need to diversify income sources such as income from sale of milk, milk products and other by-products.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45796962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-22DOI: 10.33785/ijds.2021.v74i06.001
Sonanki Mitra, Bikash C Ghosh
Kefir is becoming increasingly popular as a result of new research into its health benefits. It is a fermented product which originated in the Caucasus Mountains of Russia. Kefir is produced by the action of bacteria and yeasts existing in symbiotic association in kefir grains. The composition of kefir varies according to the type of milk and the microbiological composition of culture types (kefir grain or commercial starter culture). Kefir’s distinctive flavour is attributed by lactic acid, ethanol, carbon dioxide and other flavouring agents, such as acetaldehyde and acetoin. The microorganisms in kefir produce vitamins, degrade protein and hydrolyse lactose making it a highly nutritious and digestible product. Kefir has a long history of health benefits in Eastern European countries. In this review, manufacturing technologies, physicochemical properties, microbiological composition, therapeutic activities (viz. antimicrobial, anticarcinogenic, immunomodulatory, probiotic properties etc.) as well as other health benefits, like reducing cholesterol and improving lactose tolerance have been summarised.
{"title":"Kefir – a fermented milk product beneficial for gastrointestinal health","authors":"Sonanki Mitra, Bikash C Ghosh","doi":"10.33785/ijds.2021.v74i06.001","DOIUrl":"https://doi.org/10.33785/ijds.2021.v74i06.001","url":null,"abstract":"Kefir is becoming increasingly popular as a result of new research into its health benefits. It is a fermented product which originated in the Caucasus Mountains of Russia. Kefir is produced by the action of bacteria and yeasts existing in symbiotic association in kefir grains. The composition of kefir varies according to the type of milk and the microbiological composition of culture types (kefir grain or commercial starter culture). Kefir’s distinctive flavour is attributed by lactic acid, ethanol, carbon dioxide and other flavouring agents, such as acetaldehyde and acetoin. The microorganisms in kefir produce vitamins, degrade protein and hydrolyse lactose making it a highly nutritious and digestible product. Kefir has a long history of health benefits in Eastern European countries. In this review, manufacturing technologies, physicochemical properties, microbiological composition, therapeutic activities (viz. antimicrobial, anticarcinogenic, immunomodulatory, probiotic properties etc.) as well as other health benefits, like reducing cholesterol and improving lactose tolerance have been summarised.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43690982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-22DOI: 10.33785/ijds.2021.v74i06.010
S. Subash., G. V, M. Devi, M. Sivaram
: Dairy extension services delivery system providing access to services and critical inputs plays a cardinal role in adoption of technologies by the farmers for improved livestock productivity. In a pluralistic environment, multiple dairy extension service providers extend various services and inputs to the dairy farmers. In this context, the present study was undertaken to assess the role performance of various dairy extension service providers and their effectiveness in Karnataka State. A total of 400 dairy farmers who were availing the services from different extension service providers were selected as respondents for the study using multi-stage random sampling method. The Department of Animal Husbandry and Veterinary Services (DAH&VS) of the State played a predominant role in providing ‘breeding services’ (87.25% A.I & 90 P.D), ‘preventive services’ (vaccination 86%, deworming 89%, and 76% disease surveillance) and ‘curative services’ (82%). Whereas, the Dairy Co-operative Societies (DCS) played a vital role in extending assured ‘marketing services’ (94%), ‘input services’ (fodder seeds 86.50% and feed supplements 89.25%), ‘implementation of dairy development schemes’ (86%) and provision of ‘extension advisory and training services’ (84.50%). The effectiveness of service providers as perceived by the dairy farmers as per the weighted mean score indicates that DAH&VS was found more effective in extending ‘health care services’ (278.67) and ‘breeding and reproduction services’ (274.26), whereas, DCS were more effective in extending assured ‘marketing services’ (289.73), providing ‘input support services’ (278.33), ‘implementation dairy development schemes’ (274.53) and provision of ‘extension advisory and training services’ (264.35). The present study concludes that most of the dairy extension service providers played a significant role in extending different dairy extension services and inputs to the farmers. However, concerted efforts need to be made by all the stakeholders for possible convergence among them in reaching out the dairy farmers and providing emphasis on ‘dairy extension education services’ in addition to ‘providing inputs and support services’ to the dairy farmers.
{"title":"Analysis of role performance and effectiveness of dairy extension service providers in Karnataka State","authors":"S. Subash., G. V, M. Devi, M. Sivaram","doi":"10.33785/ijds.2021.v74i06.010","DOIUrl":"https://doi.org/10.33785/ijds.2021.v74i06.010","url":null,"abstract":": Dairy extension services delivery system providing access to services and critical inputs plays a cardinal role in adoption of technologies by the farmers for improved livestock productivity. In a pluralistic environment, multiple dairy extension service providers extend various services and inputs to the dairy farmers. In this context, the present study was undertaken to assess the role performance of various dairy extension service providers and their effectiveness in Karnataka State. A total of 400 dairy farmers who were availing the services from different extension service providers were selected as respondents for the study using multi-stage random sampling method. The Department of Animal Husbandry and Veterinary Services (DAH&VS) of the State played a predominant role in providing ‘breeding services’ (87.25% A.I & 90 P.D), ‘preventive services’ (vaccination 86%, deworming 89%, and 76% disease surveillance) and ‘curative services’ (82%). Whereas, the Dairy Co-operative Societies (DCS) played a vital role in extending assured ‘marketing services’ (94%), ‘input services’ (fodder seeds 86.50% and feed supplements 89.25%), ‘implementation of dairy development schemes’ (86%) and provision of ‘extension advisory and training services’ (84.50%). The effectiveness of service providers as perceived by the dairy farmers as per the weighted mean score indicates that DAH&VS was found more effective in extending ‘health care services’ (278.67) and ‘breeding and reproduction services’ (274.26), whereas, DCS were more effective in extending assured ‘marketing services’ (289.73), providing ‘input support services’ (278.33), ‘implementation dairy development schemes’ (274.53) and provision of ‘extension advisory and training services’ (264.35). The present study concludes that most of the dairy extension service providers played a significant role in extending different dairy extension services and inputs to the farmers. However, concerted efforts need to be made by all the stakeholders for possible convergence among them in reaching out the dairy farmers and providing emphasis on ‘dairy extension education services’ in addition to ‘providing inputs and support services’ to the dairy farmers.","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":" ","pages":""},"PeriodicalIF":0.3,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43264217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-22DOI: 10.33785/ijds.2021.v74i06.003
V. Sahu, V. Pathak, M. Goswami, Arun Kumar Verma, R. V
: The present study was conducted to optimize the fat content of goat milk shrikhand using goat milk with three different fat % viz . 4.0 (F1), 5.0 (F2) and 6.0 (F3) %. The pH values decreased while titratable acidity increased significantly (P<0.05) with increased fat content. Fat content and brix values increased significantly (P<0.05) with increased fat content in goat milk. All textural parameters i.e . firmness, consistency, cohesiveness and work of cohesiveness increased significantly (P<0.05) with increased fat content. Among the sensory attributes, there was no significant difference in color and appearance, texture and mouth coating scores among the treatments; however flavor, sweetness and overall acceptability scores increased significantly (P<0.05) with increased fat content. There was no significant difference between F2 and F3 for any sensory attribute including overall acceptability. Present day health conscious consumer demand product with lower fat content without compromising with taste and flavour. Therefore, F2- goat milk shrikhand prepared with 5.0% fat was found optimum and selected as the best treatment. Textural and colour parameter,
{"title":"Optimization of fat content to develop goat milk shrikhand","authors":"V. Sahu, V. Pathak, M. Goswami, Arun Kumar Verma, R. V","doi":"10.33785/ijds.2021.v74i06.003","DOIUrl":"https://doi.org/10.33785/ijds.2021.v74i06.003","url":null,"abstract":": The present study was conducted to optimize the fat content of goat milk shrikhand using goat milk with three different fat % viz . 4.0 (F1), 5.0 (F2) and 6.0 (F3) %. The pH values decreased while titratable acidity increased significantly (P<0.05) with increased fat content. Fat content and brix values increased significantly (P<0.05) with increased fat content in goat milk. All textural parameters i.e . firmness, consistency, cohesiveness and work of cohesiveness increased significantly (P<0.05) with increased fat content. Among the sensory attributes, there was no significant difference in color and appearance, texture and mouth coating scores among the treatments; however flavor, sweetness and overall acceptability scores increased significantly (P<0.05) with increased fat content. There was no significant difference between F2 and F3 for any sensory attribute including overall acceptability. Present day health conscious consumer demand product with lower fat content without compromising with taste and flavour. Therefore, F2- goat milk shrikhand prepared with 5.0% fat was found optimum and selected as the best treatment. Textural and colour parameter,","PeriodicalId":45524,"journal":{"name":"INDIAN JOURNAL OF DAIRY SCIENCE","volume":"1 1","pages":""},"PeriodicalIF":0.3,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69687268","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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