Journal of Dairy Science and Technology最新文献

{"title":"Potential of Herbal Nutraceuticals in Ghee: A Review","authors":"Kamal Gandhi, D. Lal","doi":"10.37591/RRJODST.V4I2.412","DOIUrl":"https://doi.org/10.37591/RRJODST.V4I2.412","url":null,"abstract":"Food industries have rather high demand for the products that meet the consumer’s demand for a healthy life style. In this context functional food fortified with the plant ingredients plays an important role. Ghee is widely used as carrier for herbs for efficient absorption of their functional components in ayurvedic medicines. Herbs like Vidarikand, Shatavari, Ashwagandha, Arjuna etc had been incorporated in ghee and were observed to have enhanced absorption of the active components present in them in the body increasing their therapeutic and functional benefits. Ayurvedic medicines being natural are devoid of any side effects and therefore capturing the attention of the researchers all over the world. The purpose of this review is to summarize the studies conducted so far on the ghee incorporated with herbs as the source of functional, therapeutic and antioxidant benefits. Keywords: Ghee (Butter oil), Vidarikand (Pueraria tuberosa), Shatavari (Asparagus racemosus, Ashwagandha (Withania somnifera),Tulsi (Ocimum sanctum L.), Arjuna(Terminalia arjuna), antioxidant activity Cite this Article Kamal Gandhi, Darshan Lal. Potential of Herbal Nutraceuticals in Ghee: A Review. Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(2): 1–5p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"5 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2018-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78092504","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}

{"title":"Carbon Footprints of Dairy Animals: Causes and Its Mitigation","authors":"P. Ratwan, A. Mandal, Manoj Kumar, M. Karunakaran, T. K. Dutta","doi":"10.37591/RRJODST.V4I3.432","DOIUrl":"https://doi.org/10.37591/RRJODST.V4I3.432","url":null,"abstract":"Greenhouse gases are building up in the atmosphere to a larger degree leading to “global warming”. The total quantity of gaseous emissions of greenhouse gases emitted by an individual in one year; directly or indirectly is measured in terms of 'carbon footprint'. Livestock play an important role for emission of greenhouse gases through various ways like rumen fermentation, manure and fodder production, milk, beef production etc. The demand for livestock products is increasing regularly and livestock products carry a high carbon footprint as compared to other products. Thus, in order to balance environmental concerns with the emergent global demand for dairy products along with economic feasibility to individual dairy producers there is need of emissions mitigation strategies. Proper management practices can lead to reduction in carbon footprints of livestock which in turn will help to minimize the negative effects of emissions on climate change. Keywords: Carbon footprints, greenhouse, livestock, milk Cite this Article Poonam Ratwan, Ajoy Mandal, Manoj Kumar et al. Carbon Footprints of Dairy Animals: Causes and its Mitigation. Research & Reviews: Journal of Dairy Science and Technology. 2015; 4(3):    6–11p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"18 1","pages":"6-11"},"PeriodicalIF":0.0,"publicationDate":"2018-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76356070","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}

{"title":"Development of a New Kisspeptin Based Method of Ovulation Synchronization for Crossbred Dairy Heifers","authors":"M. Mondal, K. K. Baruah, M. Karunakaran, M. Ghosh, T. K. Dutta","doi":"10.37591/rrjodst.v4i3.435","DOIUrl":"https://doi.org/10.37591/rrjodst.v4i3.435","url":null,"abstract":"The aim of the present study was to develop a new method of synchronization of estrus/ovulation for crossbred cows based on kisspeptin, a potent secretagogue of GnRH. For the purpose, a total of 108 estrous cycles were studied in cyclic heifers. The animals divided equally in to two groups were treated either with ovsynch protocol of estrus synchronization (group-I; GnRH: day 0; PGF2α: day 7 and GnRH: day 9) or with a new method of synchronization based on kisspeptin (group-II; kisspeptin: day 0; PGF2α: day 7 and kisspeptin: day 9). Heifers were monitored regularly with transrectal ultrasonography for follicular dynamics and occurrence of ovulation. It was found that the kisspeptin based protocol induced better growth of follicles than ovsynch one. Ovulation rate was significantly higher (P<0.05) in the animals of group-II than group-I. As revealed through ultrasonography as well as plasma progesterone profiles, the process of luteolysis starts early even before PGF2α injection in kisspeptin based protocol than ovsynch. In conclusion, we developed a new method of synchronization of estrus/ovulation based on kisspeptin in bovine species for the first time. The newly developed method is found to be better than the conventional ovsynch method in terms of percent ovulation in the treated animals. Keywords: Estrus, ovulation, synchronization, kisspeptin, metastin, bovine Cite this Article Mondal M,Baruah KK, Karunakaran M et al. Development of a New Kisspeptin Based Method of Ovulation Synchronization for Crossbred Dairy Heifers. Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(3):12–16p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"39 1","pages":"12-16"},"PeriodicalIF":0.0,"publicationDate":"2018-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79990063","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}

{"title":"Mithun: A Promising Milch Animal of the Northeastern Hill Region of India","authors":"M. Mondal, RK Singh, K. Baruah, A. Kumar, V. Singh","doi":"10.37591/RRJODST.V4I3.438","DOIUrl":"https://doi.org/10.37591/RRJODST.V4I3.438","url":null,"abstract":"Mithun (Bos frontalis), a rare bovine of Southeast Asia, is the descendent of wild Indian gaur (Bos gaurus gaurus). This unique animal is found mainly in four different states of the North-Eastern Hills region of India viz., Arunachal Pradesh, Nagaland, Manipur and Mizoram, and also in some locations of Bhutan, Myanmar, Bangladesh and China. Though the mithun is mainly reared for meat, it has the potential for milk production. Mithun produces milk of high quality containing double the quantity of energy than cattle cow milk. In addition, mithun milk contains high quantity of lactoferrin; an antimicrobial element combats for pathogenic infection. Unfortunately, mithun has not yet been explored fully as a milch animal. Milk production potential of mithun can be enhanced significantly through using suitable scientific packages of practices and appropriate technological interventions. Keywords: Mithun, milk, lactation, milk yield, milk products Cite this Article Mondal M, Singh RK, Baruah KK et al. Mithun: a promising milch animal of the northeastern hill region of India. Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(3): 17–21p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"31 1","pages":"17-21"},"PeriodicalIF":0.0,"publicationDate":"2018-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81133742","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}

{"title":"Scope of Edible Packaging for Micronutrient Fortification of Dairy Products","authors":"Jotarkar Parameshwar Sarangdhar, N. R. Panjagari","doi":"10.37591/RRJODST.V4I3.441","DOIUrl":"https://doi.org/10.37591/RRJODST.V4I3.441","url":null,"abstract":"Edible films and coatings have long been used for food protection and shelf life improvement. Essential components for producing edible films and coatings are biopolymers, plasticizers and certain optional ingredients. Edible films and coatings have been used as vehicles for delivery of minerals such as calcium, zinc, iron and magnesium and also for delivery of vitamins such as niacin, riboflavin, vitamin A, vitamin E and vitamin C in food products such as vegetables, rice, etc. However, there are limited studies focused on dairy products. In the present review, the scope of such edible coatings for delivery of micronutrients is presented. Keywords: Edible films, plasticizers, Polysaccharides, Milk protein Cite this Article Jotarkar Parameshwar Sarangdhar, Narender Raju Panjagari. Scope of edible packaging for micronutrient fortification of dairy products. Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(3): 22–31p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"16 1","pages":"22-31"},"PeriodicalIF":0.0,"publicationDate":"2018-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78226087","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}

{"title":"A Consumer Survey on Preferences of Soft Drinks in Different Stages of Adolescence","authors":"S. Somavarapu, B. Mubeena","doi":"10.37591/RRJODST.V6I3.142","DOIUrl":"https://doi.org/10.37591/RRJODST.V6I3.142","url":null,"abstract":"The era of cold drinks began in 1952 but the industrialization in India marked its beginning with launching of Limca and Goldspot by Parley group of companies. Since, the beginning of cold drinks was highly profitable and luring, many multinational companies launched their brands in India like Pepsi and Coke. Cold drinks of different brands are composed of alcohol, carbohydrates, carbon dioxide, phosphate ions, etc. These soft drinks give feeling of warmth, lightness and have a tangy taste which is liked by everyone. The carbon dioxide gas is dissolved in water to form carbonic acid which is also responsible for the tangy taste. Carbohydrates are the naturally occurring organic compounds and are major source of energy to our body. Soft drinks were common preference among all the individuals, irrespective of their age groups as it had great brand value and great advertisement. The study starts with determining the major players in the soft drinks, their overall consumption pattern among the people and ends up with the conclusion as per the state of mind of the average rational human being. Version 20.0 of the SPSS Program was utilized in all the statistical analysis undertaken in this study and the Chi-square test was conducted for variables. Consumer preferences are changing towards healthier food, and thus such a trend will carry on for some time to come. In the soft drinks market of late, most recent new products launched have been focused on the health benefits of the soft drinks, like pomegranate juices, calcium-fortified bottled water and a series of reduced-sugar alternatives, with such features not previously so readily available to or heavily promoted at the target audience. Keywords: Consumer preference, soft drinks, healthy food, reduced sugar alternatives Cite this Article Silpa Somavarapu, B. Mubeena. A Consumer Survey on Preferences of Soft Drinks in Different Stages of Adolescence. Research & Reviews: Journal of Dairy Science and Technology . 2017; 6(3): 54–73p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"6 1","pages":"54-73"},"PeriodicalIF":0.0,"publicationDate":"2018-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85220574","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}

{"title":"A Review on Proteolysis Rate in UHT Milk: Its Mechanism, Pattern, Assessment and Enzymatic Changes during Storage","authors":"Keyursinh D. Vaghela, Bhavesh Chaudhary, B. Mehta","doi":"10.37591/rrjodst.v6i3.134","DOIUrl":"https://doi.org/10.37591/rrjodst.v6i3.134","url":null,"abstract":"With the increasing awareness of people about food consumption, the demand of supplying aseptically packed food such as ultra-high temperature (UHT) milk is increasing. Some native and microbial proteases are relatively heat stable and cannot be inactivated during UHT treatment. The traces of these enzymes are responsible for various proteolytic changes (e.g. age-gelation and bitterness) in the stored UHT milk. There are various methods reported in the literature to measure proteolysis in milk and milk products like UHT milk. All the methods have their own merits and demerits and depending upon requirement, one has to select one or more methods for the measurement of proteolysis. The comparison of these methods are carried out in this paper.  Keywords: UHT milk, proteolysis, age-gelation, proteolysis assessment  Cite this Article Keyursinh D. Vaghela, Bhavesh N. Chaudhary, Bhavbhuti M. Mehta. A Review on Proteolysis Rate in UHT Milk: Its Mechanism, Pattern, Assessment and Enzymatic Changes during Storage. Research and Reviews: Journal of Dairy Science and Technology. 2017; 6(3): 1–16p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"67 1","pages":"1-16"},"PeriodicalIF":0.0,"publicationDate":"2018-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85508804","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}

{"title":"Detection of Different Adulterant in Different Milk Samples","authors":"N. Nayak","doi":"10.37591/rrjodst.v6i3.189","DOIUrl":"https://doi.org/10.37591/rrjodst.v6i3.189","url":null,"abstract":"The study is carried out keeping in view the recently emerging concern of adulteration of natural milk with various illegal substances to increase its marketability. This study explains in detail the hygienic status of milk supplied to various cafes, small hotels and other public and educational institutions. A total of 50 samples were collected from different localities in Delhi/NCR, India and tested for determination and extent of adulteration. Qualitative analyses were carried out on 20 milk samples. Out of 20 samples, only two samples were found to be adulterated with sulphate and starch. Other adulterants were found absent. For analysis seven test comprising of sulphate test, Anionic detergent test, nitrate test, starch test, ammonium compound test, saccharine test, sucrose test were performed to check the presence of different adulterants. The two samples were confirmed to be adulterated by the appearance confirmatory results of the analysis i.e. appearance blue color confirmed the presence of starch in sample no. 6 and sample no. 18, appearance visible precipitate confirmed the presence of sulphate in sample no. 6 and sample no. 18. Only 10% samples were found to be adulterated by starch and sulphate, however other adulterants were found to be absent. Sample no. 6 is collected from Verka dairy in Delhi and Sample no. 18 is collected from Vishnu dairy in Ghaziabad. It is evident from the result that the milk served in Delhi/NCR is approximately hygienic on the parameters analysis for the detection of adulterants as only two samples out of twenty were found to be adulterated. This analysis also shows that packed milk served in Delhi/NCR is hygienic as no adulteration is observed in milk samples of packed milk. This qualitative analysis which has unfolded proved that the milk procured did not conform to the legal standards and was adulterated with toxic chemicals which are injurious to health. Keywords: Adulterant, milk, qualitative analysis Cite this Article Neeti Nayak. Detection of Different Adulterant in Different Milk Samples. Research and Reviews: Journal of Dairy Science and Technology. 2017; 6(3): 17–29p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"38 1","pages":"17-29"},"PeriodicalIF":0.0,"publicationDate":"2018-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79275123","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}

{"title":"Lactobacillus acidophilus","authors":"홍성문, 소병천, 윤승원, 김철현","doi":"10.31003/uspnf_m16355_02_01","DOIUrl":"https://doi.org/10.31003/uspnf_m16355_02_01","url":null,"abstract":"Lactobacillus acidophilus isolated from the feces of a 7-day-old breast-fed infant was characterized to examine the scope of its commercial use. Forty-three Lactobacillus strains, which could grow at pH 5.5, were isolated. From these Lactobacillus isolates, 14 Lactobacillus strains were selected, which demonstrated more than 80% viability and homofermentative lactic fermentation. Finally, 9 L. acidophilus strains (NB 201～NB 209) were identified as candidate strains based upon biochemical properties, carbohydrate utilization, and cellular fatty acid composition. L. acidophilus isolates demonstrated a survival rate of more than 80% when exposed to pH 2.5 for 2 h. In particular, L. acidophilus NB 204 showed a strong acid tolerance, with a 71% survival rate even at pH 2.0. L. acidophilus isolates also manifested high bile acid tolerance; more than 87% of the cells survived on agar containing 1% bile extract, except for L. acidophilus NB 206, which showed a 73% survival rate. All L. acidophilus isolates were confirmed to have proteolytic activity; L. acidophilus NB 204 and NB 209 yielded higher levels of TCA-soluble peptides and free amino acids. The β-galactosidase activity of the L. acidophilus isolates was in the range of 1.97～2.45 units/mL.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"70 1","pages":"45-53"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86292155","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}