Vol 72, No 3 (2019)最新文献

{"title":"Optimization of spray drying parameters for the preparation of Carrot milk powder","authors":"Sravani Kandula, R. Narayanan","doi":"10.33785/IJDS.2019.V72I03.004","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I03.004","url":null,"abstract":"In this study a novel carotene enriched milk powder was developed using skim milk and carrots. In recent years, contributions of spray drying in food manufacturing has gained considerable interest compared to other conventional drying methods mainly due to their cost efficiency and enhanced shelf life of the product. In the present study, inclusion of 40 per cent of carrot juice to skim milk (CS 3 ) was adjudged as the optimum level based on sensory evaluation for the preparation of standardized mix. The mix was spray dried using laboratory model spray drier at different inlet temperatures viz., 165C, 170C and 175C with feed flow rates of 0.2 kg/hr, 0.25 kg/hr and 0.3 kg/hr respectively, keeping a constant outlet temperature of 60C and compressed air pressure of 2 kg/cm. The inlet and outlet air temperatures of 170C and 60C with feed flow rate of 0.25 kg/hr and compressed air pressure of 2 kg/cm were found optimum after assessing the moisture content of the powder. The physical properties of the spray dried carrot milk powder were 0.535±0.008 g/cc for loose density, 0.606±0.003 g/cc for packed density, 2.280±0.073 ml for insoluble index and 0.378± 0.003 for water activity. The nutrient composition of carrot milk powder for protein, fat and fibre were 28.54±0.278, 3.90±0.068 and 1.73±0.027 g/100g respectively. Beta carotene content was 2.038 mg/100g, Vitamin A was 0.01 mg/100g and Total Polyphenol Compounds (as Gallic acid) were 220 mg/100g. It can be concluded that this product serves as an instant carotene enriched powder that can be consumed by all age groups.","PeriodicalId":23489,"journal":{"name":"Vol 72, No 3 (2019)","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81953323","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":"Application of qualitative tests for detection of adulterants in pasteurized milk and during its subsequent storage","authors":"K. Aparnathi, A. Agnihotri, Mp Chauhan, A. Shaikh, Si Patel","doi":"10.33785/IJDS.2019.V72I03.006","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I03.006","url":null,"abstract":"© Abstract: Effect of widely used heat treatments of milk on performance of selected qualitative tests for detection of common adulterants in the milk was carried out. Genuine and adulterated samples of milk were heated to 72°C for 16 sec for pasteurization. The samples of pasteurized milk were stored at temperature of 5±1ºC.The qualitative tests were performed for detection of adulterants at an interval of 24 h. The performance of the qualitative tests varied depending on type of heat treatment employed in processing of milk, length of storage period for which samples were stored and chemical nature of the target adulterant spiked in the","PeriodicalId":23489,"journal":{"name":"Vol 72, No 3 (2019)","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81187081","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":"Effect of habituation to milking and natural suckling on milking behaviour and milk production characteristics in primiparous Sahiwal cows","authors":"Pranay Bharti, M. L. Kamboj","doi":"10.33785/IJDS.2019.V72I03.012","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I03.012","url":null,"abstract":"© Abstract: The present study was performed to investigate the influence of habituation to milking and natural suckling on milking behaviour and milk production characteristics in primiparous Sahiwal cows. For this experiment 18 late pregnant Sahiwal heifers were selected and divided into 3 groups viz. non-habituated to milking routine and weaned, control (C), habituated to milking routine and weaned (T1) and habituated to milking routine and suckled (T2) group. The mean let-down time (C: 91.48, T1: 82.37, T2: 59.85 sec), milking temperament score (C: 2.11, T1: 1.83, T2: 1.33) and frequency of defecation (C: 0.85, T1: 0.81, T2: 0.62) were significantly (P<0.05) lower in T2 as compared to C and T1 group of cows. The overall means of daily colostrum yield (C: 3.55, T1: 3.85, T2: 4.68 kg/day), daily milk yield (C: 4.82, T1: 5.31, T2: 6.84 kg/day) and milk flow rate (C: 0.595, T1: 0.623, T2: 0.732 kg/min) were significantly (P<0.05) higher in T2 cows as compared to C and T1. The mean plasma cortisol levels after milking were also significantly (P<0.05) higher in case of C group cows followed by T1 and T2 group of cows. It was concluded that the milking behaviour, milk let-down time and milk production performance were improved while stress level reduced in primiparous Sahiwal cows which were habituated to milking routine and allowed natural calf","PeriodicalId":23489,"journal":{"name":"Vol 72, No 3 (2019)","volume":"68 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86543487","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":"Analysis of constraints in dairy farming in Kerala-multi stakeholder perspective","authors":"S. Smitha, M. Devi, G. LethaDevi, S. Subash.","doi":"10.33785/IJDS.2019.V72I03.016","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I03.016","url":null,"abstract":"© Abstract: The study was undertaken in Kerala to evaluate the challenges of dairy farming at research, extension and farmers’ level. A total number of 200 respondent farmers and stakeholders from research and extension domain in the study area were selected randomly. Garret’s ranking technique was adopted to analyze the constraints faced by the stakeholders in the study area. The major constraint faced by the dairy farmers were the high cost of cattle feed and high cost of veterinary service and medicine was the second major constraint experienced by the farmers. The important constraints faced by the officials involved in extension services included implementation of large number of schemes in Panchayat and block level followed by lack of transportation facilities to make field visit. In research system, the major constraint was the prioritized mandate of teaching and extension followed by time constraint for technology","PeriodicalId":23489,"journal":{"name":"Vol 72, No 3 (2019)","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74520531","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":"Motion and kinematics parameters of frozen-thawed bovine spermatozoa assessed by Biovis CASA","authors":"P. Pathak, A. Dhami, D. Chaudhari, J. Patel","doi":"10.33785/IJDS.2019.V72I03.010","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I03.010","url":null,"abstract":"This study was carried out on semen of nine healthy mature breeding bulls (3 each of Gir, Surti and Murrah breed) to evaluate the motion characteristics and kinematics of their frozenthawed sperms by using computer assisted semen analyzer (CASA). A total of 24 ejaculates from each breed were frozen in Tris fructose yolk glycerol extender using biofreezer. The motion characteristics of frozen-thawed semen assessed by CASA revealed same pattern as of fresh semen. The mean values of total motile vs. immotile sperms in Gir, Surti and Murrah bulls’ frozen-thawed semen were 58.22 ±1.71 vs. 41.95±1.71, 64.44±1.58 vs. 35.56±1.58, and 67.84±1.54 vs. 31.73±1.62%, respectively. The corresponding mean values of rapid, slow and non-progressive motile sperm in Gir, Surti and Murrah bulls’ semen were 17.93±1.56, 17.13±2.49 and 21.47±2.70 %; 23.90±1.70, 30.64±2.06 and 30.47±2.25 %; and 16.23±1.24, 16.70±1.58 and 15.90±1.52 %, respectively. The overall mean velocity/ kimematics parameters based on total motile sperms of Gir, Surti and Murrah bulls were: average path velocity (VAP) 42.14±1.21, 40.15±1.58 and 42.41±1.62 μm/s; curvilinear velocity (VCL) 78.22±2.01, 76.52±2.31 and 80.25±2.25 μm/s, straight line velocity (VSL) 35.60±1.18, 33.69±1.59 and 36.19 ±1.58 μm/s; linearity 45.21±1.62, 44.38±2.05 and 44.96±1.35 %; straightness 78.53±1.17, 78.75±1.40 and 80.24±1.13 %; wobbling index 57.86±1.69, 56.78±1.88 and 56.55±1.29 %; beatcross frequency (BCF) 11.77±0.67, 12.08±0.72 and 12.64±0.86 hz; amplitude of lateral head displacement (ALH) 2.18±0.17, 2.30±0.15 and 2.35±0.15 μm; dancing frequency (DNC) 185.08 ±15.96, 183.90±14.22 and 198.44±15.64 μm/s, and dancing mean (DNM) 4.96±0.51, 5.35±0.54 and 5.32±0.51 μm/s, respectively. None of these traits differed significantly between breeds/ species or between bulls in any of the breed. The sperm velocity parameters recorded based on progressively motile sperms revealed almost similar pattern and variation to those found based on total motile sperms, but the values of all velocity parameters for progressive motile sperms were higher than those of total motile sperms in all three breeds when assessed through CASA. It was concluded that frozen-thawed sperm of cattle and buffalo breed show identical CASA traits.","PeriodicalId":23489,"journal":{"name":"Vol 72, No 3 (2019)","volume":"96 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90608726","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":"Sensory characterization of pinni - a milk cereal based sweet using quantitative\u0000descriptive analysis and principal component analysis","authors":"Ravinder Singh, W. Prasad, K. Khamrui","doi":"10.33785/IJDS.2019.V72I03.002","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I03.002","url":null,"abstract":"© Abstract: Pinni is a popular traditional milk-cereal based sweet of northern states of India viz., Punjab, Haryana and Delhi. Market samples were collected and were evaluated for various quality attributes. Quantitative Descriptive Analysis revealed significant difference (p<0.05) in sensorial, physico-chemical, textural attributes of pinni among the market samples. Principal Component Analysis identified key six components comprising of shape, crumbliness, cooked flavour, colour, firmness, oxidized flavour, gumminess, chewiness, cohesiveness, surface appearance and coating and moisture absorption, which governed 78.66% of the variation in the sensory scores of pinni . Hence, these attributes may be given prime importance while developing technology for industrial scale production of pinni","PeriodicalId":23489,"journal":{"name":"Vol 72, No 3 (2019)","volume":"70 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76386816","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":"Use of thyme essential oil as an antibacterial agent in raw milk intended for the production of farm cheese","authors":"Y. Hachana, Bessma Ghandri, Halima Amari, Ismahane Saidi","doi":"10.33785/IJDS.2019.V72I03.005","DOIUrl":"https://doi.org/10.33785/IJDS.2019.V72I03.005","url":null,"abstract":"© Abstract: This study aims to use thyme essential oil (TEO) as an antibacterial agent in raw milk intended for the production of farm cheese and to test its effect on bacteriological and sensory quality. Antibacterial activity of TEO was first tested in vitro on four strains of bacteria known for their pathogenicity such as Escherichia coli , Pseudomonas aeruginosa , Salmonella typhimurium and Staphylococcus aureus and then in situ on the total mesophilic aerobic flora (TMAF) in raw milk used to produce farm cheese. All tested bacteria were very sensitive to TEO with a higher sensitivity for Escherichia coli , followed by Pseudomonas aeruginosa , then Staphylococcus aureus and finally Salmonella tiphymirium. In situ study showed that TEO has an effective effect on TMAF of raw milk. Monitoring bacteriological quality of TEO based farm cheese during 6 days of cold storage, revealed the effectiveness of TEO on TMAF, yeasts and moulds. Despite the good bacteriological quality of TEO-based farm cheese, the strong aroma characterizing this essential oil was not well appreciated by some tasters, which had a negative impact on the final score attributed to this cheese. Thyme essential oil can be used as an alternative solution to produce healthy farm cheese without needing heat treatment, while ensuring high nutritional value food","PeriodicalId":23489,"journal":{"name":"Vol 72, No 3 (2019)","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80649850","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}