Journal of Dairy Science and Technology最新文献_第3页

Nutritive Value and Health Benefit of Fermented Milks 发酵乳的营养价值和健康益处

Journal of Dairy Science and Technology Pub Date : 2018-05-21 DOI: 10.37591/RRJODST.V2I3.859

Tanmay Hazra, Kamal Gandhi, Anamika Das

引用次数: 2

Maillard Browning: Pros and Cons in Dairy and Food Industries 美拉德·布朗宁:乳制品和食品工业的利弊

Journal of Dairy Science and Technology Pub Date : 2018-05-21 DOI: 10.37591/RRJODST.V2I2.853

H. Kumar, N. Choudhary, Varsha Garg, N. Swami, H. Kumar, R. Seth

引用次数: 4

Effect of Vidarikand (Extracts) on Oxidative Stability of Ghee: A Comparative Study 维他兰(提取物)对酥油氧化稳定性影响的比较研究

Journal of Dairy Science and Technology Pub Date : 2018-05-21 DOI: 10.37591/RRJODST.V2I1.847

Kamal Gandhi, S. Arora, Nilkanth Pawar, Anil Kumar

引用次数: 21

Isolation and Characterization of Lactobacillus spp. of Human Origin for Studying their Prevalence 人源乳杆菌的分离鉴定及其流行病学研究

Journal of Dairy Science and Technology Pub Date : 2018-05-21 DOI: 10.37591/RRJODST.V2I3.857

M. Puniya, K. Sangu, A. Bhardwaj, Sanjay Kumar, T. Dhewa

引用次数: 1

Effect of Prebiotics on Growth of the Selected Lactobacilli Culture Isolated from Dairy Products 益生元对乳制品乳酸菌生长的影响

Journal of Dairy Science and Technology Pub Date : 2018-05-21 DOI: 10.37591/RRJODST.V2I2.852

A. Bhardwaj, M. Puniya, K. Sangu, Sanjay Kumar, T. Dhewa

{"title":"Effect of Prebiotics on Growth of the Selected Lactobacilli Culture Isolated from Dairy Products","authors":"A. Bhardwaj, M. Puniya, K. Sangu, Sanjay Kumar, T. Dhewa","doi":"10.37591/RRJODST.V2I2.852","DOIUrl":"https://doi.org/10.37591/RRJODST.V2I2.852","url":null,"abstract":"Prebiotics beneficially affects the host by selectively stimulating the growth or activity of one or limited number of bacteria such as bifidobacteria, lactobacilli in the colon that can improve the host health. Inulin and gum acacia are the most commonly available prebiotics. The ability of lactobacilli cultures (i.e. Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei) to utilize inulin, gum acacia, honey and fructo-oligosaccharide @ 2% for different time intervals (6, 12 and 24 h) were tested. The growth rate of Lactobacillus acidophilus was found be higher in 2% honey than other isolates as well as prebiotics taken. Potential probiotic Lactobacillus acidophilus isolated from curd were allowed to grow in selected prebiotics, i.e., honey at different concentrations (2.0, 3.0 and 4.0%) for a time period of 0–24 h. Lactobacillus acidophilus, could utilize all the concentrations of honey (2.0, 3.0, and 4.0%) with control (glucose, 1%) and exhibited maximum growth 4.5 x 107 at 6 h interval, 5.4 x 108 at 12 h time period and 6.3x109 after 24 h of incubation. At 2% honey concentration the growth rate is nearly similar to that of 3% honey. Whereas, at 4% honey the growth of probiotic bacteria decrease in comparison to that of 2 and 3%. When combining both lactobacilli cultures (potential probiotics) and a prebiotic in a single food product, the expected benefits are an improved survival during the passage of probiotic bacteria through the upper intestinal tract. Keywords: prebiotics, lactobacilli, host health","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"40 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2018-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73966211","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}

引用次数: 2

Assessment of In Vitro Probiotic Potential of Lactic Acid Bacteria 乳酸菌体外益生菌潜力的评价

Journal of Dairy Science and Technology Pub Date : 2018-04-21 DOI: 10.37591/RRJODST.V5I1.487

Mital R. Kathiriya, S. Hati, J. Prajapati, Y. Vekariya

{"title":"Assessment of In Vitro Probiotic Potential of Lactic Acid Bacteria","authors":"Mital R. Kathiriya, S. Hati, J. Prajapati, Y. Vekariya","doi":"10.37591/RRJODST.V5I1.487","DOIUrl":"https://doi.org/10.37591/RRJODST.V5I1.487","url":null,"abstract":"Abstract Probiotic potential of fermented milks isolates Lactobacillus rhamnosus NS6, Streptococcus thermophilus MD2 and Streptococcus thermophilus MD8 were carried out by performing various in vitro tests. MD2 and MD8 were able to survive at pH 2 and 3 in broth, while NS6 was found to be pH sensitive and could not survive at pH 2, but maintained its viability at 3 pH. All the cultures were able to survive at 0.5 % (w/v) oxgall (bile) concentration in broth. NS6 was most resistant to bile than rest isolates. They were susceptible to ampicilin, azithromycin, tetracycline, gentamycin and erythromycin while these strains were resistant to nalidixic acid, oxacilin, colistin and kanamycin. Cell supernatant of NS6 showed a higher antimicrobial activity i.e., 24 mm zone against E. coli and S. aureus; 16 mm zone against B. cereus and S. typhi and neutralization of cell supernatant showed significant reduction in antimicrobial activity. All the three strains were hydrophobic to both, xylene and n-hexadecan. The mean percentage hydrophobicity was higher to xylene than n-hexadecanfor all the strains. Cell-auto-aggregation was found to be rising during 5 h of incubation for cultures. They were able to co-aggregate with B. cereus, S, typhi, E. coli and S. aureus (indicators). None of the culture could hydrolyze sodium taurocholate (bile) while they deconjugated sodium taurocholate to release free cholic acid. NS6 gave maximum bile deconjugation ability (364 µg/ml). Similarly, in case of cholesterol reduction and antioxidative activity (ABTS method), NS6 was more potent than others. Keywords: Lactobacillus rhamnosus, Streptococcus thermophilus, lactic acid bacteria, probiotics, bile Cite this Article M.R. Kathiriya, S. Hati, J.B. Prajapati et al. Assessment of In Vitro Probiotic Potential of Lactic Acid Bacteria. Research & Reviews: Journal of Dairy Science and Technology. 2016: 5(1): 17–30p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"2 1","pages":"17-30"},"PeriodicalIF":0.0,"publicationDate":"2018-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85329838","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}

引用次数: 6

Influence of Genetic and Non-Genetic Factors on Lactation Traits in Dairy Cattle: A Review 遗传和非遗传因素对奶牛泌乳性状的影响

Journal of Dairy Science and Technology Pub Date : 2018-04-21 DOI: 10.37591/rrjodst.v5i3.452

P. Ratwan, Manoj Kumar, A. Mandal

{"title":"Influence of Genetic and Non-Genetic Factors on Lactation Traits in Dairy Cattle: A Review","authors":"P. Ratwan, Manoj Kumar, A. Mandal","doi":"10.37591/rrjodst.v5i3.452","DOIUrl":"https://doi.org/10.37591/rrjodst.v5i3.452","url":null,"abstract":"India has about 39.73 million crossbred cattle out of total 190.90 million (37.28%) cattle population as per the all India livestock census, 2012. The decade wise trend in livestock population (1997 to 2012) shows a distinctive swing in composition of dairy animal stock in favor of crossbred cattle, as their number increased by 20.18%, while that of indigenous cattle declined by 8.94%. Selection of dairy animals is usually based on the lactation traits. All the lactation traits are affected by various genetic and non-genetic factors like sire, season of calving, period of calving, parity of animals, age group and genetic group of animals. Accurate estimation or unbiased prediction of genetic parameters depends upon the adjustment of significant effect of environmental or non-genetic factors on lactation traits. The lactation traits reviewed were 305 days milk yield (305MY), total lactation milk yield (TMY), lactation length (LL), peak yield (PY) and milk production efficiency traits comprised of milk yield per day of lactation length (MY/LL) and milk yield per day of calving interval (MY/CI). In order to enhance the productivity, it is essential to develop an understanding of the factors affecting lactation traits in dairy cattle. Keywords: Genetic and non-genetic factors, dairy cattle, lactation traits Cite this Article Poonam Ratwan, Manoj Kumar, Ajoy Mandal. Influence of Genetic and Non-Genetic Factors on Lactation Traits in Dairy Cattle: A Review. Research & Reviews: Journal of Dairy Science and Technology . 2016; 5(3): 7–22p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"50 1","pages":"7-22"},"PeriodicalIF":0.0,"publicationDate":"2018-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75757869","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}

引用次数: 6

Significance of Butyrophilin Gene in Relation to Milk Constituents in Dairy Animals 亲丁酸基因对乳动物乳成分的影响

Journal of Dairy Science and Technology Pub Date : 2018-04-21 DOI: 10.37591/rrjodst.v6i1.531

P. Ratwan, Manoj Kumar, V. Vohra

{"title":"Significance of Butyrophilin Gene in Relation to Milk Constituents in Dairy Animals","authors":"P. Ratwan, Manoj Kumar, V. Vohra","doi":"10.37591/rrjodst.v6i1.531","DOIUrl":"https://doi.org/10.37591/rrjodst.v6i1.531","url":null,"abstract":"Butyrophilin (BTN1A1) has been categorized as member of transmembrane proteins of immunoglobulin family. BTN1A1 is a QTL candidate gene having role in milk production and composition (fat) in dairy animals. The gene product BTN1A1 has function during secretion of milk fat and its expression is tissue specific in lactating mammary tissue. BTN1A1 constitutes more than 40% by weight of total protein associated with fat globule membrane of bovine milk. BTN1A1 is synthesized as a peptide of 526 amino acids with an amino-terminal hydrophobic signal sequence of 26 amino acids which is cleaved before secretion in association with milk fat globule membrane (MFGM). Cholesterolemia-lowering factor, inhibitors of cancer cell growth, vitamin binders and inhibitor of various bacterial diseases are different health favorable components of MFGM. The gene frequency of polymorphism in BTN1A1 gene has been found to vary among dairy animals. In dairy animals, several studies revealed association of BTN1A1 gene with high milk yield, fat content and protein yield. These associations suggest gene polymorphisms that can be further utilized for selecting superior dairy animals. Keywords: bovine , butyrophilin, milk fat globule membrane (MFGM), milk fat secretion Cite this Article Ratwan P, Kumar M, Vohra V. Significance of Butyrophilin Gene in Relation to Milk Constituents in Dairy Animals. Research & Reviews: Journal of Dairy Science and Technology . 2017; 6(1): 24–30p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"148 1","pages":"24-30"},"PeriodicalIF":0.0,"publicationDate":"2018-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75959456","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}

引用次数: 2

Heterosis–Genetic Basis and Utilization for Improvement of Dairy Cattle: A Review 奶牛杂种优势遗传基础及其改良利用综述

Journal of Dairy Science and Technology Pub Date : 2018-04-21 DOI: 10.37591/RRJODST.V5I2.479

Manoj Kumar, P. Ratwan, Anil Kumar

{"title":"Heterosis–Genetic Basis and Utilization for Improvement of Dairy Cattle: A Review","authors":"Manoj Kumar, P. Ratwan, Anil Kumar","doi":"10.37591/RRJODST.V5I2.479","DOIUrl":"https://doi.org/10.37591/RRJODST.V5I2.479","url":null,"abstract":"The phenomenon in which progeny of crosses between inbred lines or purebred populations are better than the expected average of the two populations or lines for a particular trait is known as heterosis. Utilization of heterosis is the main goal of crossbreeding. The amount of heterosis maintained in a herd depends on the type of crossbreeding system selected for breeding. Heterosis includes greater viability, faster growth rate and greater milk production in dairy cattle. The genetic basis of heterosis is nonadditive gene action (dominance, overdominance, pseudo-overdominance, and epistasis). The main requirements for heterosis are there must be genetic diversity between the breeds crossed and there must be some nonadditive gene effects present for the particular trait involved. No heterosis was observed for traits governed by additive gene action. However, it tends to be greatest for traits with low heritability and least for traits with high heritability in nature. Traits of low heritability (reproductive traits) are generally most benefited from heterosis as compare to high heritability (growth rate). They can be improved through the adequate use of crossbreeding systems. Keywords: Crossbreeding, heterosis, cattle Cite this Article Kumar M, Ratwan P, Kumar A. Heterosis–Genetic Basis and Utilization for Improvement of Dairy Cattle: A Review. Research & Reviews: Journal of Dairy Science and Technology . 2016; 5(2): 40–50p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"58 1","pages":"40-50"},"PeriodicalIF":0.0,"publicationDate":"2018-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76923827","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}

引用次数: 2

Status and Market Potential of Oats-Based Fermented Milk Products 燕麦发酵乳制品的现状与市场潜力

Journal of Dairy Science and Technology Pub Date : 2018-04-21 DOI: 10.37591/RRJODST.V6I2.498

K. Gawai, S. Balakrishanan

引用次数: 0