Asian Journal of Dairy and Food Research最新文献_第4页

ELISA based Monitoring and Quantification of Tetracycline Residues in Fresh and Powdered Cow Milk Commercialized in Constantine Region (Northeast Algeria) 基于酶联免疫吸附法监测和量化君士坦丁地区（阿尔及利亚东北部）商业化鲜牛奶和奶粉中的四环素残留量

Asian Journal of Dairy and Food Research Pub Date : 2024-05-03 DOI: 10.18805/ajdfr.drf-343

L. Boultif, N. Zeghilet, M. Abdeldjelil, A. Boudebza, B. Chebira

引用次数: 0

Unveiling the Quality Traits and Longevity of Biscuits Formulated with Black Rice Flour [Oryza sativa (L.) indica] 揭示用黑米粉配制的饼干的质量特性和使用寿命

Asian Journal of Dairy and Food Research Pub Date : 2024-04-20 DOI: 10.18805/ajdfr.dr-2195

Hymie Cherik R. Sangma, S. Parameshwari

引用次数: 0

Mineral and Vitamin Profiles of Chuck and Sirloin Cuts of Cattle in Ethiopia 埃塞俄比亚牛夹心肉和西冷肉的矿物质和维生素概况

Asian Journal of Dairy and Food Research Pub Date : 2024-04-19 DOI: 10.18805/ajdfr.drf-372

Tariku Erena, A. Belay, Anurag Singh, T. Deme, Demelash Hailu, Mulatu Geleta

{"title":"Mineral and Vitamin Profiles of Chuck and Sirloin Cuts of Cattle in Ethiopia","authors":"Tariku Erena, A. Belay, Anurag Singh, T. Deme, Demelash Hailu, Mulatu Geleta","doi":"10.18805/ajdfr.drf-372","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-372","url":null,"abstract":"Background: Meat plays a crucial role in the human diet as it is a rich source of micronutrients and helps combat malnutrition. The objective of this research was to examine the mineral and vitamin compositions of three different cattle. Methods: Two methods, Atomic Emission Spectroscopy (AES) and Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES), were employed to evaluate the mineral concentrations present in the meat samples. Result: The ranges of concentrations of the minerals were Cu (0.001±0.00-0.002±0.00), Fe (0.107±0.00-0.127±0.01), Na (0.469±0.06-0.620±0.06), K (0.054±0.01-0.149±0.02), Zn (0.047±0.01-0.085±0.01), Se (0.040±0.01-0.120±0.03), Mg (0.228±0.02-0.269±0.02) and Ca (0.1108±0.03-0.254±0.01) mg per 100 kilograms. Certain cuts of Ethiopian Boran beef have been shown to contain an abundance of essential minerals, nutrients and fat-soluble vitamins. The ranges for vitamin A, vitamin D and vitamin E are 10.34±0.86 to 17.14±2.39), 0.45±0.06 to 0.89±0.13) and 9.55±1.92 to 15.46±1.86), respectively. The results of the study showed that the sheko cattle variety had higher levels of vitamin D and E than other types of cattle and meat cuts.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":" 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140683865","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: 0

Molecular Detection of Some Most Important Pathogenic Bacteria by Multiplex PCR for Diagnosis of Subclinical Mastitis in Bovine 利用多重 PCR 对一些最重要的致病菌进行分子检测，以诊断牛的亚临床乳腺炎

Asian Journal of Dairy and Food Research Pub Date : 2024-04-12 DOI: 10.18805/ajdfr.dr-2141

Sudeep Solanki, Durga Devi

{"title":"Molecular Detection of Some Most Important Pathogenic Bacteria by Multiplex PCR for Diagnosis of Subclinical Mastitis in Bovine","authors":"Sudeep Solanki, Durga Devi","doi":"10.18805/ajdfr.dr-2141","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2141","url":null,"abstract":"Background: The dairy sector faces formidable obstacles in the early detection of the bacteria causing subclinical mastitis and in the proactive treatment of those cases. The objective of the study was to access multiplex PCR assays (MPCR) and conventional methods for the concurrent identification of significant bacteria that cause sub-clinical mastitis and to compare these methods. 200 samples of pooled milk from cows and buffaloes in Rajasthan were gathered between 2020 and 2021. Methods: The primary bacterial pathogens in milk samples were identified using conventional methods such multiplex PCR, biochemical testing and culture. Result: From 200 combined samples of cow and buffalo milk, the traditional approach was able to extract 97 different strains. Staphylococcus aureus 54 (27%), Streptococcus spp. 30 (15%) and E. coli 13 (6.5%) were shown to be prevalent as single or mixed infections, respectively. Staphylococcus was the main pathogen that was discovered. concurrently, S. aureus, Streptococcus and E. coli. Direct detection of Staphylococcus 65 (32.5%), Streptococcus 37 (18.5%), E. coli and 16 (8%) by multiplex PCR was found in milk samples. The analysis revealed that because multiplex PCR assays have higher specificity and sensitivity than conventional procedures, they are more reliable. The multiplex PCR method employed in the current study was a simple and quick technique to identify the major pathogens and it has the potential to be a very helpful tool for determining the pathogens that cause environmental mastitis and evaluating the health of the herd.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"7 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140711958","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: 0

Exploring the Impact of Varying Fat Content on Milk Properties During Ohmic Heating: A PCA Study of Viscosity Changes Alongside pH Fluctuations 探索欧姆加热过程中不同脂肪含量对牛奶特性的影响：粘度变化与 pH 值波动的 PCA 研究

Asian Journal of Dairy and Food Research Pub Date : 2024-04-12 DOI: 10.18805/ajdfr.dr-2201

Mukul Sain, P.S. Minz, Arijit Ray, Shaikh Adil

{"title":"Exploring the Impact of Varying Fat Content on Milk Properties During Ohmic Heating: A PCA Study of Viscosity Changes Alongside pH Fluctuations","authors":"Mukul Sain, P.S. Minz, Arijit Ray, Shaikh Adil","doi":"10.18805/ajdfr.dr-2201","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2201","url":null,"abstract":"Background: Some of the factors that contribute to the quality of milk include fat content, pH, viscosity and other rheological aspects. This research extensively investigated the effects of ohmic heating (OH) on milk viscosity, along with other rheological attributes and pH. Methods: Milk samples with varied fat constituents were subjected to OH at a constant voltage of 140V until they reached a temperature of 90°C. The pH of raw milk and heated milk was determined using an auto-pH meter, whereas the viscosity of the same was measured using a Brookfield viscometer that includes a wide range of characteristics, such as viscosity, temperature, shear stress and torque at various spindle rotation speeds. The current investigation used Principal Component Analysis (PCA) as a key statistical approach. Result: The pH values exhibited little fluctuations during OH across several milk kinds, indicating mild acidification throughout the process, but the observed alterations did not reach statistical significance (p greater than 0.05), suggesting that OH does not significantly affect milk pH. Viscosity measurements showed that the application of OH resulted in a decrease in the average viscosity of milk, suggesting changes in its ability to withstand shear forces. The correlation study revealed robust positive associations between viscosity and fat content (PC2 - 26.77%), as well as between rotational speed, shear rate and torque (PC1 - 53.72%) and a negative correlation with temperature, offering valuable insights into the dynamic properties of milk when subjected to thermal heat treatment.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140710174","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: 0

Fortification of Cookies with Pomegranate Peel and Grape Must Powder 用石榴皮和葡萄汁粉强化饼干

Asian Journal of Dairy and Food Research Pub Date : 2024-04-04 DOI: 10.18805/ajdfr.dr-2081

C. Kavitha, B. Moganapathi, K. Anchana, K. N. Kumar, K. A. Shanmugasundaram, I. Muthuvel

引用次数: 0

Consumer Behavioural Patterns Towards Milk and Dairy Products: An Analytical Investigation of an Indian Dairy Supply Chain 消费者对牛奶和乳制品的行为模式：印度乳制品供应链分析调查

Asian Journal of Dairy and Food Research Pub Date : 2024-04-04 DOI: 10.18805/ajdfr.dr-2175

Anand Kr. Chaturvedi, Rachna Singh, Chandra Kr. Tiwari

{"title":"Consumer Behavioural Patterns Towards Milk and Dairy Products: An Analytical Investigation of an Indian Dairy Supply Chain","authors":"Anand Kr. Chaturvedi, Rachna Singh, Chandra Kr. Tiwari","doi":"10.18805/ajdfr.dr-2175","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2175","url":null,"abstract":"Background: India has the most significant milk production and consumption level in the world. Fluid milk consumption will rise to 90 million metric tons in FY 2024 (Annual Report 202-23, United States Department of Agriculture). Milk is an essential component of daily diet in every age segment in India. Consumers’ behaviour and consumption patterns are based on their choices and preferences about product quality, price and preferences. This article critically investigates the consumer perception towards indigenous dairy markets and their consumption and behavioural pattern. Methods: Quantitative approach and Multiple Logistic Linear Regression Analysis (MLLRA) technique was used to test the hypothesis to establish a direct and indirect relationship among endogenous and exogenous variables. The sample was drawn from rural and urban regions of India’s top ten milk-producing states. Result: The research findings suggested a significant relationship between the direct and indirect role of consumers buying behaviour characteristics towards milk and dairy products and their satisfaction level. This research is limited to milk processors, dairy companies and dairy scientists in the field of marketing and dairy research. Dairy Farmers, Processors and Producers are vigilant about the quality of food products, especially milk delivered to their end users and their value-addition in the Milk Supply Chain (MSC) and logistics. In the past three years, during the unprecedented COVID-19, consumers’ consciousness level about health and well-being has been argued.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"14 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140745901","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: 0

Identification of Indigenous Lactobacillus fermentum by 16S rRNA Gene Sequencing Isolated from Two Different Ecosystems: Newborn Infants and Bee’s Intestine 通过 16S rRNA 基因测序鉴定从两个不同生态系统分离的本土发酵乳杆菌：新生婴儿和蜜蜂的肠道

Asian Journal of Dairy and Food Research Pub Date : 2024-04-04 DOI: 10.18805/ajdfr.drf-346

H. A. Bahloul, N. Bekenniche, I.F. Zeriouh, M. Hadadji, M. Kihal

{"title":"Identification of Indigenous Lactobacillus fermentum by 16S rRNA Gene Sequencing Isolated from Two Different Ecosystems: Newborn Infants and Bee’s Intestine","authors":"H. A. Bahloul, N. Bekenniche, I.F. Zeriouh, M. Hadadji, M. Kihal","doi":"10.18805/ajdfr.drf-346","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-346","url":null,"abstract":"Background: The consumption of functional ferments that have functional characteristic sand contributes enormously to the safety and quality of food by offering several nutritional, technological and health properties. Lactobacillus fermentum (Lb. fermentum) is a Gram-positive bacterium belonging to the genus Lactobacillus and many are said to have the effect of preventing gastro-intestinal infections and improving immunological response. Additionally, Lb. fermentum produces diverse and potent antimicrobial peptides which can be applied as alternatives to antibiotics. Methods: In this study, samples were isolated from two different ecological niches, the first was feces of newborn infants (0-3 months) and the second from bee’s intestine, from south of Algeria : Ghardaïa 32°29'00\" North, 3°41'00\" East. Two indigenous lactic acid bacteria were isolated and evaluated for their probiotic properties. The isolate identification by sequencing 16S r DNA was performed using the universal primers 27F and 1492R. The NCBI Gen Bank database was used to have similarity of species. Result: The cultures showed good survival in simulated transit fluids as well as high acid and bile tolerance. The isolates also demonstrated antibacterial activity against Escherichia coli and Staphylococcus aureus, the inhibition zone was measured between 10 mm and 20 mm of diameter respectively. Comparing the sequences of the isolates with the Gen Bank database (NCBI), a high percentage with species of Lactobacillus fermentum was shown.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"9 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140741108","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: 0

Economic Effect of COVID-19 Pandemic on Member and Non-member Farmers of Dairy Cooperative Societies in West Bengal State, India COVID-19 大流行对印度西孟加拉邦奶业合作社成员和非成员农民的经济影响

Asian Journal of Dairy and Food Research Pub Date : 2024-03-30 DOI: 10.18805/ajdfr.dr-2146

Abhijit Das, G.P. Shivaswamy, Gunjan Bhandari, S. Subash, M. Devi, Anil Kumar Dixit, Muniandy Sivaram

{"title":"Economic Effect of COVID-19 Pandemic on Member and Non-member Farmers of Dairy Cooperative Societies in West Bengal State, India","authors":"Abhijit Das, G.P. Shivaswamy, Gunjan Bhandari, S. Subash, M. Devi, Anil Kumar Dixit, Muniandy Sivaram","doi":"10.18805/ajdfr.dr-2146","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2146","url":null,"abstract":"Background: The COVID-19 pandemic has brought an unprecedented threat to the dairy sector and it faced disruptions primarily due to the perishable nature of dairy products and the breakdown of the supply chain. In this study, an attempt was made to quantify the economic losses faced by the members and non-members of the Dairy cooperative societies (DCS). Methods: The study was conducted in Howrah, Nadia and N-24 Parganas districts of West Bengal, India. A multistage sampling scheme was employed to select dairy farmers from each district. A total of 90 DCS member and 90 non-member dairy farmers were studied. The data collected from the farmers covered the three periods of the first wave of the COVID-19 pandemic i.e. pre-lockdown (January 01 2020 to March 23 2020), lockdown (March 24 2020 to May 31 2020) and post-lockdown period (June 01 2020 to December 31 2020). Result: The total cost of milk production increased significantly by around 1 to 3% for DCS members and around 1 to 5% for non-members. The net returns from dairying were reduced significantly for both DCS members and non-members but it was more for non-members (lockdown: 80 to 90%, post-lockdown: 32 to 60%) than the DCS members (lockdown: 10 to 18%, post-lockdown: 7 to 15%).\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"58 27","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140362475","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: 0

Development of a Fermented Probiotic Beverage Inoculated with Kefir Grain 开发接种 Kefir 谷物的发酵益生菌饮料

Asian Journal of Dairy and Food Research Pub Date : 2024-03-27 DOI: 10.18805/ajdfr.dr-2155

Subbalakshmi, H.R. Devika, K.M. Harsha, R. Kalpana, Kavyashri G. Shet, D. Rashmi

{"title":"Development of a Fermented Probiotic Beverage Inoculated with Kefir Grain","authors":"Subbalakshmi, H.R. Devika, K.M. Harsha, R. Kalpana, Kavyashri G. Shet, D. Rashmi","doi":"10.18805/ajdfr.dr-2155","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2155","url":null,"abstract":"Background: Probiotics are live microorganisms that confer to have health benefits when consumed directly or processed. Regular administration of Probiotics would help in improving the gut microflora that has gained importance as bacteriotherapy which prevents the gastro-intestinal disease caused by pathogenic microorganisms. Vegans who are allergic or intolerant to dairy products can have the benefits of organic acids that are produced through fermentation. The present study was carried out to know the benefits of fermented products using kefir grains and fruits. Methods: The fermented product was tested for the evaluation of flavours, sensory, and shelf life which seemed to be very promising. In context to biomolecules, the product had a high concentration of absorbable protein, carbohydrate, antioxidant, and antibacterial properties. Result: The production of fermented beverages of certain fruits on a large scale, and its consumption may promote additional health benefits. The kefir beverage that is produced in this work may help to fill the gap between actual and innovative consumption of the fruits and kefir that may be recommended in the human diet with concern for their health.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"99 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140377283","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: 0