Indian Journal of Dairy Science is a scientific journal of Indian Dairy Association. The objective of the Association shall be the advancement of dairy science and industry, farming, animal husbandry, animal sciences and its branches including dairy farming & research on breeding, and management of dairy livestock.
Indian Dairy Association, New Delhi, India
AMR profile of methicillin-resistant s. Aureus (mrsa) and methicillin-sensitive s. Aureus (mssa) isolated from milk samples
The present study was conducted to determine the antimicrobial resistance profile of methicillin-resistant S. aureus and methicillin-sensitive S. aureus in milk samples. Quarter foremilk samples were collected from organized dairy herds and confirmed S. aureus isolates were subjected to antimicrobial sensitivity testing (AST) by disk diffusion method. Out of total 194 Staphylococci spp. isolated from milk, 103 were confirmed as S. aureus by PCR amplification of nuc gene. The overall prevalence of S. aureus was 53.1 % (103/194). 61 (59.22 %) S. aureus isolates were phenotypically identified as MRSA and 42 (40.77 %) were MSSA. In MRSA and MSSA, highest resistance was observed for penicillin and lowest was observed for co-trimoxazole, enrofloxacin, gentamicin and tetracycline. Higher level of resistance was observed in MRSA than MSSA. Among MRSA, antibiotic resistance gene of highest prevalence was blaZ (39.34 %), followed by aacA-aphD (29.51 %), tetK (22.95 %), tetM (9.83 %) and ermA (6.55%). Similar prevalence of antibiotic resistance genes was found in MSSA. VanA gene was not found in our study.
DNA isolation, in silico characterization of LALBA, BLG, and LYZ genes in Halari donkey milk somatic cells
Background: The Halari donkey, an indigenous breed from Gujarat's Saurashtra region, India, is classified as endangered by the IUCN due to a sharp population decline. Donkey milk is recognized for its hypoallergenic and cosmeceutical properties, with a composition resembling human milk. Donkey milk has garnered significant attention from the scientific community. This study examined the molecular characteristics of three important milk protein genes, namely alpha-lactalbumin (LALBA), beta-lactoglobulin (BLG), and lysozyme (LYZ), using PCR from genomic DNA extracted from somatic cells present in Halari donkey milk and subsequent sequence analysis. Additionally, phylogenetic analysis and protein-protein interaction mapping were conducted to compare these proteins with their counterparts in other species. Results: PCR amplification and sequence analysis confirmed the presence of these genes in Halari donkey milk. Phylogenetic analysis revealed an evolutionary relationship between the Halari donkey milk proteins and other mammalian milk proteins, including cattle and humans. Protein-protein interaction networks demonstrated conserved network hub structures in donkey and human milk, associated with milk composition, nutritional and immune functions. Conclusions: The gene amplification and characterization of the Halari donkey milk proteins, namely alpha-lactalbumin (LALBA), beta-lactoglobulin (BLG), and lysozyme (LYZ) underscore their potential nutritional and therapeutic value. The similarities with human milk proteins suggest donkey milk's suitability as a supplement or functional food, warranting further investigation.
CFD Simulation and Experimental Validation of Thermal and Quality Dynamics in Fried Gulabjamun
Gulabjamun is a traditional Indian dairy product and is a sweet delicacy which is popular across the South Asian countries. However, its production is mostly done at small scale by unorganized dairies due to the lack of process equipment available for its production. Modelling and simulation are considered useful tool for designing and optimizing the process parameters for equipment design. Thus, present work focuses on simulation of temperature distribution across the gulabjamun ball during frying at different temperatures using ANSYS R15.0 software. Validation of the simulated results was done by conducting the frying and the results given by simulation and actual experiment were comparable. The effect of frying temperature and time on the thermal conductivity, specific heat and change in weight and volume were measured. The hardness value of fried gulabjamun varied from 2156 to 2975 g force increasing temperature from 120 °C to 140 °C as analysed using texture profile analyser. Based on the different quality parameters, temperature time combination of 130 for 20 min was selected as optimum combination for frying of gulabjamun balls.
Gulabjamun, mathematical modelling, simulation, peroxide value, free fatty acid, TPA
Assessment of milk yield, composition and fatty acid profiling of Murrah buffaloes supplemented with cumin powder during hot dry and hot humid seasons under field condition
During the course of six months and encompassing two seasons, this field study was conducted on lactating Murrah buffaloes under the Framer FIRST project to assess the impact of cumin powder supplementation on milk production performance during hot dry and hot humid seasons. Twelve lactating Murrah buffaloes were selected from Kathura village of Sonipat district of India and equally divided into two groups i.e. treatment (cumin supplemented) and control group. Throughout the study, the milk production from each animal was recorded and the composition of the milk samples was also examined. Further milk fat was analysed for fatty acid composition. The results of the study showed that supplementation of cumin during both the seasons significantly (P<0.05) improved the milk yield, its composition and fatty acid profiling. During both the seasons, lactating Murrah buffaloes in the treatment group produced significantly higher amounts of milk and had better quality milk than the control group. The cost-benefit ratio also showed a return of Rs. 2.33 on every rupee spent on cumin supplementation. Therefore, cumin which is available in every household can be supplemented to buffaloes as a galactologue for enhancing the milk yield and quality of milk and fatty acid composition of the milk fat during heat stress for health benefits to calves and human beings.
DISTINCT MANAGEMENT PRACTICES ASSOCIATED WITH INTENSIVE BUFFALO TABELAS OF RAJASTHAN
This study was an effort to document the distinct housing and feeding practices being followed by buffalo tabelas of Nagaur, the centrally located district of the desert state of Rajasthan. A cross-sectional survey was carried out on large buffalo farms (having >100 buffaloes), locally known as tabela. Using a pretested questionnaire and by making direct observations, data on housing, hygiene and feeding practices was collected. The results on housing management revealed a uniform adoption of conventional, well-ventilated cemented housing with open paddocks and cemented mangers and troughs. Tin and a combination of tin-plus-sandstone were the predominant roofing materials in the study area. Half-height walls with good ventilation were highly prevalent in the surveyed area. Hygiene measures were regularly practiced with routine cleaning and weekly disinfection, adequate drainage, and systematic dung disposal. Feeding was entirely stall-based and animals were group-fed. Green and dry fodders were provided to productive animals, with lucerne–crowfoot–sorghum mixes (43.3%) offered as primary green fodder and wheat–groundnut–sorghum straw mixes (45%) were the most common dry fodder. Green fodder was typically offered at 16-20 kg/animal and concentrates at 11-14 kg/animal. Mineral mixtures were supplied daily (100-120 g) and water was largely available ad libitum. Feed quality checks were universal and most feed was procured locally. The study highlights consistent, intensive management practices across tabelas in a water-scarce desert environment. This study provides practical baseline data to inform targeted interventions for nutrition, housing design and welfare improvements in large-scale intensive buffalo operations.
Effect of exogenous fibrolytic enzymes addition in Pearl millet (Pennisetum glaucum) stovers based complete pellet on intake, milk production, composition and fatty acid profile in lactating Barbari goats
Effect of fibrolytic enzyme supplementation on pearl millet stovers based complete pellet feeding was studied in lactating Barbari goats. Two type of complete pellet feed (TMR) was prepared having concentrate mixture and pearl millet stovers in 50:50 ratio. In control pellet (MS) no enzyme was added while in treatment pellet (MSE) 20 gm commercial enzymes/ quintal feed was added. Twelve lactating Barbari goats (Avg. BW 31.81 kg, in 3-5th lactation) were divided into two groups (CON and SUPP) of six each. CON group of goats was fed MS pellet while SUPP group of goats were fed with MSE pellet ad libitum to meet their nutrient requirement. The duration of experimental feeding was 90 days and body weight changes, dry matter intake, milk yield and composition was studied. There was no statistically significant difference in body weight at different fortnight in both the groups. Dry matter intake (kg/d) was better in first two fortnights in SUPP group but later on the intake was similar. The average milk yield (g/day) during lactation trial was 888.26 and 811.34 for Gr CON and SUPP respectively. Milk pH was slightly acidic in both the group and no significant difference was recorded in the milk composition (total solids, total protein, Solid-not fat, Ash) Milk fat was lower in enzyme supplemented group. There was no significant effect of addition of enzymes in proportions of individual fatty acids in milk fat. Per cent of t-Vaccenic acid (a precursor of conjugated linoleic acid)in total fatty acids was 1.61 and 1.83 in Gr CON and Gr SUPP respectively being higher in enzyme supplemented goats. A lower proportion of saturated fatty acids and higher proportion of Monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and Unsaturated fatty acids (UFA) were reported after addition of enzymes in the diet. Fatty acid indexes were better in milk from goat fed with MSE (enzyme supplemented complete feed). Present study concluded that adding of fibrolytic enzyme in the pearl millet based stovers had no significant effect on intake, milk production and milk constituents but tend to shift the milk fatty acid towards healthier fatty acids in lactating Barbari goats.
Fenugreek seed Supplementation as Galactagogue in Patanwadi Sheep and its effect on Milk Yield, Milk Quality and Feeding Behaviour
Phytogenic feed additives have become an important component in animal nutrition. Fenugreek seeds, known for its medicinal properties, are also classified as potential galactogogues. Therefore, the present research investigated the potential of fenugreek seeds supplementation on milk production in Patanwadi ewes. Twenty-four lactating ewes with similar milk yield were randomly allocated to 3 equal groups. Group I (Control) was maintained on basal diet without supplementation of fenugreek seeds, whereas Group II (Treatment 1) and Group III (Treatment 2) were supplemented with 2.5 and 5% fenugreek seeds of the basal diet, respectively. Feeding behavior of ewes were recorded on weekly basis for initial five weeks, which included sniff bout, paw bout, snuff bout and feed intake time. Milk yield was recorded at weekly intervals for 13 weeks, while milk composition and blood sample were analyzed during the 1st, 5th, 9th and 13th week. Fenugreek seed supplementation exhibited positive effect on milk production in lactating ewes. Milk yield was higher (p<0.05) in T2 compared to control. The milk composition was also influenced, with the mean fat percentage significantly lower and SNF significantly higher in treatment groups compared to the control. Feeding behaviors (paw bout, sniff bout, snuff bout) were comparable in treatment but were significantly different from the control. A higher economic return was also observed in treatment groups compared to control.
Fenugreek seed, Sheep Milk , Milk composition, Prolactin, Feeding behavior
Whey Forward: Reducing Total Solids for Cleaner Effluents and Value-Added Products using Reverse Centrifugal Expulsion
Paneer production in India is still dominated by manual pressing, which is labour-intensive, inconsistent, and prone to nutrient loss in whey. To address this challenge, a semi-automatic reverse centrifugal expulsion prototype was utilised, integrating a processing vessel, insulated jacket, agitator, acid dosing unit, centrifugal pressing chamber, and control panel. The system was evaluated using a response surface design with coagulation temperature (70-80 °C), rotation speed (235.3-289.6 RPM), and pressing time (3-5 min) as key variables. Results showed that coagulation temperature was the most significant factor (p < 0.01) affecting whey composition and paneer yield, while pressing time had negligible influence. Regression models demonstrated high reliability (R² > 0.88), and experimental validation confirmed good agreement with predicted values (p < 0.05). Optimal conditions were identified as 70 °C coagulation temperature, 235.3 RPM, and 3 min pressing, yielding paneer with minimal whey nutrient loss. The study confirms that reverse centrifugal expulsion is a cost-effective, energy-efficient, and scalable technology for paneer manufacturing, offering small- and medium-scale dairies a sustainable alternative to conventional pressing while simultaneously reducing whey disposal challenges.
Evaluation of two sorghum (Sorghum bicolor (L.)Moench) stover varieties as sole roughage source for dairy cattle
The present experiment was conducted to evaluate two popular sorghum stover varieties grown in parts of Karnataka and Maharashtra. The varieties are M35-1 (very old popular rabi jowar released for dry regions of Maharashtra) and PVK-1009 (Kharif Sorghum released for Maharashtra having more minerals). They have been subjected for chemical composition and in vitro studies using standard procedures. M35-1 has significantly higher CP (P<0.05) and Zn (P<0.01) than PVK-1009. ADF and cellulose were more (P<0.05) in PVK-1009 than M35-1. TA, NDF and HC were significantly higher (P<0.01) in PVK-1009. In vitro results were non-significant (P> 0.05) except ME (P<0.05) which is greater in M35-1 variety. On the basis of present findings it is concluded that Rabi jowar variety M35-1 is nutritionally superior in CP, Zn and ME. However, Fiber fractions were higher in PVK-1009 and digestibility parameters (IVDMD, IVOMD) were comparable. Metabolizable energy (ME MJ/kg) was higher in M35-1 due to higher CP content. It can be concluded that both sorghum varieties (M35-1 and PVK-1009) were suitable for feeding livestock both Kharif and Rabi seasons.
Sorghum stover, Chemical composition, In vitro evaluation
Effect of roof modifications on micro-climate in loose housing system of lactating Murrah buffaloes
The purpose of this study was to assess how well roof modifications—more especially, false ceilings composed of glass wool and expanded polyethylene (EPE) sheets painted with reflective white paint—could reduce heat stress and enhance the microclimate in the loose housing system of lactating Murrah buffaloes in subtropical climates. The experiment was conducted at the Buffalo Farm, LUVAS, Hisar, India, for ninety days. An asbestos roof without any modifications (T1, control), an asbestos roof with a glass wool false ceiling and white paint (T2), and an asbestos roof with an EPE sheet false ceiling and white paint (T3) were the three treatments that were compared. The temperature of the internal shed, relative humidity (RH), upper roof temperature (URT), false ceiling temperature (FCT), and floor temperature (FT) were recorded on a fortnightly basis for 3 consecutive days, along with macroclimatic parameters. The findings indicated that T2 had the best thermal insulation and heat reflectance, maintaining significantly (P<0.05) the lowest interior, upper roof, false ceiling, and floor temperatures with the most stable relative humidity. T1 displayed the highest temperatures and the most heat stress, whereas T3 performed in the middle. T2 considerably moderated thermal load by achieving a temperature reduction of 4–7°C in comparison to the macroclimate. According to the research, dairy buffaloes' thermal comfort is significantly increased by integrated roof insulation and reflective surfaces, which improves their welfare and productivity in hot climates.
Buffalo, Insulation, Roofing, Microclimate, Heatstress
Pulkit Chugh, Sandeep Dhillod, Rakesh Nehra, Narender Singh, Man Singh, Devender Singh Bidhan, Vishal Sharma, Dipin Chander Yadav and Anil Kumar
Analysis of β-casein variants in Gir and crossbreed cows from Mumbai farms by Reverse phase high pressure liquid chromatography.
Beta casein polymorphism and its association with health implications on human health have attained crucial attention worldwide. In India, with the increasing population of exotic and crossbred cows, which produce milk containing A1 and B β-casein types, it is essential to screen the cows and bulls for their beta casein variant to avoid the health implications attributed to A1 and B β-casein cow milk. There are no available reports of milk protein analysis by HPLC method for beta casein variants from India. We have analysed 86 milk samples from Pure Gir (n=49), crossbred Holstein Frisian (n=19), crossbred Jersey (n=14) and crossbred Gir (n=4) cows by high-pressure liquid chromatography (HPLC) using a Photodiode array detector (PDA) to analyse A1 and A2 beta-casein proteins in milk samples. HPLC peaks for A1 and A2 β-casein in HPLC chromatogram were identified using milk samples of selected cows whose β-casein variant was conformed using Polymerase Chain reaction. All milk samples from pure Gir cows were shown A2 whereas a maximum number of crossbred Holstein Frisian and crossbred Jersey milk samples showed two peaks of A1 and A2.
β-casein, Polymorphism, HPLC, cow milk, A1 milk, A2 milk
Adaptation strategies to climate change followed by the Murrah Buffalo Farmers of Haryana
Air temperature, humidity, wind velocity and solar radiation are the main climate variables that affect buffalo production in tropical climate. Adaptation is the adjustment in natural or human systems to a new or changing environment that exploits beneficial opportunities or mitigates negative effects. The Adaptation strategies are an imperative requisite in the current sceanrio to decrease the the negative impacts of climate change in order to maintain sustainable production. Therefore, the present study was undertaken to assess the adaptation strategies followed by the Murrah buffalo farmers to cope with the changing climatic conditions. The current study was carried out in Hisar, Jind and Rohtak districts of Haryana. From each district two blocks were selected randomly and from each block 4 villages were selected randomly, thus 24 villages from the 6 blocks. From each village 15 farmers were selected randomly constituting a total sample size of 360 respondents. Primary data was collected from respondents through a well-structured interview schedule. Feeding during cooler parts of the day, use of concentrates for animal feed, providing chopped fodder, providing fresh and clean drinking water, wallowing/bathing, regular vaccination, shed hygiene, sowing improved varieties of crops and change in crop calendar were the most common followed adaptation strategies by the Murrah farmers to cope with the changing climatic conditions and minimize adverse impacts of climate change on their crop-livestock farming.
Climate Change, Adaptation, Crop, Murrah, Haryana
Paneer whey-apricot drink: Effect of pectinase treatment, dilution ratio, and yeast co-culture
This study aimed to optimize the concentration of pectinase enzyme to enhance juice extraction from apricot pulp. It also determined the optimal level of paneer whey as a water substitute in must preparation and standardized the percentage of yeast co-culture to produce high-quality paneer whey-apricot wine. Apricots from Ladakh were pulped to preserve them. The paneer whey was defatted and deproteinized to prevent any adverse effects on the finished product’s quality. Due to the high fiber content of apricots, pectinase enzyme was used to break down the pectin in the pulp and release more juice and soluble components. Pectinase was tested at different concentrations (0.2%, 0.5%, and 1%), with 0.5% proving to be optimal because it significantly increased juice yield. To prepare must, this juice was diluted with treated whey in different ratios (1:1 to 3:1). Various chemical parameters were analyzed, including ethanol, methanol, antioxidants, sugar profiles, and sensory evaluation of the different dilutions to assess the acceptability of the final product. The 2:1 dilution received better acceptance compared to the 1:1 and 3:1 dilutions. The 1:1 dilution wine had a thick, intense fruity flavor with high acidity, while the 3:1 dilution resulted in a very light flavor and color, making it less acceptable. Considering the higher ethanol production and sensory ratings, the 2:1 dilution ratio was determined to be the optimal choice for producing good-quality paneer whey-apricot wine. The study also analyzed the effect of varying yeast co-culture concentrations on the final wine. Based on the ethanol content in the final wine, 7.5% yeast co-culture was optimized. Finally, the optimized conditions of pectinase, dilution, and yeast co-culture percentages were used to prepare the final product.
Efficacy of Microencapsulated Galgal Essential Oil as a Natural Preservative in Anhydrous milk fat (Ghee)
The growing concern over health risks associated with synthetic preservatives has led to an increased demand for natural alternatives in food preservation. Ghee, a traditional dairy product, is widely used in various food formulations and requires effective preservation methods to enhance its shelf life. This study investigates the potential of galgal (Citrus pseudolimon) peel essential oil as a natural preservative for ghee. Galgal is an underutilized citrus fruit, and its peel is often considered waste. Essential oil was extracted from the peel and microencapsulated using spray drying technology with maltodextrin and gum Arabic (1:1) as wall materials, along with 1% soy lecithin. FTIR analysis confirmed the presence of key bioactive compounds, including limonene, α-pinene, β-pinene, and γ-terpinene, with characteristic peaks at 797 cm⁻¹, 887 cm⁻¹, 1375 cm⁻¹, 1643 cm⁻¹, and 2963 cm⁻¹. The microencapsulated powder was incorporated into ghee at concentrations of 0.5%, 1%, and 1.5% and compared with BHA (0.02%) over 180 days of storage. The 1.5% powder addition was the most effective, as indicated by minimal increases in acid value (0.111 ± 0.001 to 0.126 ± 0.001), peroxide value (0.221 ± 0.001 to 0.294 ± 0.001), and p-anisidine value (0.10 ± 0.01 to 0.17 ± 0.02). A slight reduction in iodine value was observed. Rancimat analysis further confirmed enhanced oxidative stability in ghee with 1.5% powder. These findings highlight the potential of microencapsulated galgal peel essential oil as a natural preservative to improve ghee’s shelf life.
Formulation and Optimization of a high protein bar using Response Surface Methodology
The growing health consciousness among consumers, especially school-age children, athletes, and gym-goers has led to an increasing demand for nutrient-dense and portable food options. A combination of nuts (walnuts, almonds, cashews, and pistachios), seeds (sunflower, pumpkin, cucumber, muskmelon, and watermelon), legumes (moong), and natural sweeteners like dates, protein sources like whey protein concentrate (WPC) and defatted soy granules (DFGs) were used in this study to prepare a protein-enriched bar. Response Surface Methodology (RSM) was employed to optimize the formulation, ensuring a balance between nutritional quality and consumer acceptability. Moong bean, WPC, and DFGs were chosen as independent factors, and the optimization was carried out involving 9-point hedonic scale. Color and sweetness scores were strongly impacted by the quadratic impact of soy and moong, according to the regression analysis. The optimized formulation, consisting of 11.39% soy granules, 18.78% WPC, and 5.57% moong bean produced predicted sensory scores that closely matched the observed values, with non- significant difference. This indicates full compliance with the model and validates its accuracy (p < 0.05). The model achieved high sensory scores with a composite desirability of 0.859. The findings highlighted the effectiveness of combining natural ingredients and statistical tools for food product innovation tailored to health-conscious and younger consumers.
Quality assessment and storage stability of developed lactose hydrolyzed yoghurt using β-galactosidase
The present study aimed to develop lactose hydrolyzed yoghurt by using different concentrations of lactase enzyme in a yoghurt mix to produce acceptable quality lactose hydrolyzed yoghurt with the incorporation of stabilizer and emulsifier. Physico-chemical, rheological, microbiological, and sensory characteristics of the products were studied. It was observed that the penetration value, whey syneresis, and acidity of the lactose-hydrolyzed yoghurt (LHY) increased with the increased level of lactose hydrolysis. Whereas, setting time and sensory attributes were decreased correspondingly with the increased degree of lactose hydrolysis. The viscosity of control and all other treatments were decreased with increased temperature at a constant shear rate. Based on the sensory evaluation 0.6ml/L lactase enzyme was adjudged as very much comparable to control. Hence, 0.6 ml/L was selected for further studies. The developed products of lactose hydrolyzed yoghurt were stored at 4±1℃ and evaluated at 7 days intervals for 28 days. There was a decrease in pH and an increase in acidity throughout the storage period at refrigeration temperature. The standard plate count and starter count increased up to the 14th day but after that SPC and starter count decreased with the progression of the storage period. The yeast and mold count increased with the progression of the storage period. Coliforms were absent in all the samples.
Lactase enzyme, lactose hydrolysis, lactose hydrolyzed yoghurt.
Effect of Oat Milk Added on The Quality of Probiotic Yogurt
In this study, probiotic yoghurt was produced by adding oat milk to raw milk. For this purpose, oat milk was added to raw cow milk at the rates of 10%, 20%, 30% and 40%. After the milk was pasteurized, probiotic yoghurt was produced by inoculating it with ABT-3 culture consisting of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis (BB-12). The produced probiotic yoghurts were stored at 4˚C ± 1˚C for 20 days. Some quality characteristics were tried to be determined by performing physicochemical, textural, microbiological and sensory analyzes on the 1st, 10th and 20th days of storage. The oat milk ratio significantly affected all the examined properties of probiotic yoghurts, and the storage time significantly affected the physicochemical, microbiological and sensory properties of probiotic yoghurts (p<0.05). Among the yoghurts, yoghurts (B and C) with 10% and 20% oat milk added were the most liked in sensory terms. As a result of; It has been concluded that a symbiotic feature can be gained by adding oat milk to probiotic yoghurt, and considering the physicochemical, microbiological and sensory properties, 10% and/or 20% oat milk can be easily used in probiotic yoghurt production.
Assessment of mineral and biochemical profiles, feed and milk composition of dairy cattle in cold arid Kargil, Ladakh
Mineral imbalances in livestock impair health, productivity, and reproduction, altering blood metabolites and milk composition in dairy animals. Thus, evaluation of regional mineral status is essential which requires assessment of mineral content of available feedstuffs offered to them, and other factors such as physiological state (pregnancy and lactation), production level (milk yield) etc. This study was conducted to find out the mineral profile of some important feedstuffs and plasma of dairy cattle along with their metabolic parameters and milk composition under farmers’ field condition in district Kargil. A total of 129 blood and 102 milk samples were collected randomly from dairy cattle in 6 blocks (Zanskar, Sankoo, TSG, Kargil, Drass and Chiktan) of the district. These samples were divided into three groups based on milk yield of animals as cattle yielding milk 5-10 kg/day, upto 5 kg/day and dry pregnant. Also, samples of feeds and fodders most commonly offered to livestock by the dairy farmers were collected separately, pooled block wise and analysed. The chemical composition of the feedstuffs were within prescribed normal ranges except wild grass hay in which content of most of the minerals were below the critical levels. The concentrate feeds contained adequate levels of all the nutrients and minerals with low P and Mn contents in apricot oilcake. All plasma macro-minerals and only Fe and Co among micro-minerals were above the critical levels across all the milk yield groups of dairy cattle throughout the district. Overall deficiency of Ca, P and Na among macro- and Cu, Zn and Mn among micro-minerals exists among 45.73, 31.78, 44.96, 64.34, 86.04, 72.86%, respectively in blood plasma of dairy cattle in the district with higher (p<0.01) deficiency prevalence in dry pregnant compared to lactating animals. Plasma biochemicals were within normal reference ranges across all groups of dairy cattle except for total protein. The key milk components varied between the groups with higher (p<0.05) levels of fat and total solids but lower (p<0.05) levels of protein and MUN contents in cows yielding milk upto 5 kg/day compared to those producing 5-10 kg/day. It is concluded that milk yield varied the plasma mineral status, metabolic profiles as well as milk composition in dairy cows with dry pregnant cows exhibited higher deficiency prevalences, reflecting the need of targeted mineral supplementation for cost effective enhancement of milk productivity in the region.
Biofunctional properties and production of peptides from Fermented cheddar cheese whey fractions using Limosilactobacillus fermentum
This investigation was conducted to analyse the antioxidant activity, proteolytic activity and ability of short-chain fatty acids (SCFAs) production from fermented cheddar cheese whey fractions inoculated with Limosilactobacillus fermentum, MF951096 (M4) @ 2.5% when incubated at 37°C for 48 h. Ultrafiltration membranes with appropriate molecular weight thresholds were used to isolate low-molecular-weight peptides from fermented whey, including the 3 kDa permeate, 10 kDa permeate, and retentate fractions. In acidity and pH profile, there was no significant difference observed. Significantly higher peptide content (7.84mg/mL) and antioxidant activity (65.81%) were observed in the 10 kDa retentate fraction; however, no significant difference in lactic count was observed among the fractions. Also we characterized the peptide fractions by analysing their chromatographic peaks using RP-HPLC. The 10 kDa retentate fraction produced the most SCFA i.e. 46.68 μg/mL acetic acid, 21.59 μg/mL propionic acid, and 5.27 μg/mL butyric acid, respectively. From this investigation, we concluded that the conversion of dairy waste into bioactive molecules presents a novel approach with conceivable applications in the dairy, food and pharmaceutical sector.
Bhagyashree Das, Kunal Gawai, Kaushik Das, Hiral Kumari Patel and Subrota Hati
Flavour profile of desi cow’s milk ghee prepared with bael pulp extract
This study investigates the enhancement of flavour in desi cow’s milk ghee through the incorporation of Aegle marmelos (bael) pulp extract and the use of selected starter cultures. Four treatment groups were formulated using two types of cultures – Lactococcus lactis ssp. lactis biovar diacetylactis and a yoghurt culture (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) - with and without bael pulp extract. Ghee was prepared traditionally, and its flavour profile was analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). A total of 34 volatile flavour compounds were identified, including fatty acids, alcohols, terpenoids, ketones, hydrocarbons, organic acids, vitamins, and other minor compounds. Samples with bael pulp extract showed presence of flavour-enhancing compounds like thymol, citronellol, and ascorbic acid, which were absent in the market reference ghee. The results suggest that the synergistic effect of starter cultures and bael pulp extract may be developed to improve flavour and oxidative stability of cow’s milk ghee. The desirable flavour compounds remained unaltered for over six months of storage.
Growth, Acidification Profile and Proteolytic Activity of Thermophilic Lactobacillus spp. Isolated from Traditional Sweet Curd of West Bengal,
Microbial fermentation of proteins by lactic acid bacteria offers a promising way to produce bioactive peptides with diverse health benefits. This study evaluated 10 Lactobacillus spp., previously isolated and characterized from traditional Indian sweet curd of West Bengal, for acidification profile, viable counts, proteolytic activity, and free amino acid content. Strains were cultured in skim milk at 42 °C for 24 h and stored at 7 ± 2 °C for 7 days. Peptide production, measured by the o-phthaldialdehyde (OPA) method, showed significant changes during storage. Lactobacillus delbrueckii subsp. indicus (JSL2P2) had the highest peptide release (2.63 ± 0.04 mg leucine/ml), while Lactobacillus acidophilus (KM4) and Lactobacillus salivarius subsp. salivarius (BM6) had the highest free amino acid concentrations (0.42 ± 0.01 mg leucine/ml) by day 7. These results show proteolysis in fermented milk is dynamic and culture-specific, making starter selection vital for desired nutritional and functional qualities.
Fermentation, Proteolysis, Bioactive peptides, Lactobacillus spp., Traditional Indian sweet curd.
Effects of varying levels of aflatoxin B1 and its ameliorant on feed intake and nutrient digestibility in crossbred lactating cows
Twenty-five lactating cows (Karan Fries) were selected from Livestock Research Centre of ICAR-NDRI, Karnal and divided into 5 groups (T1 to T5) of 5 animals each based on milk yield, body weight, parity and days in milk (30-50 d). Feeding trial was conducted for 150 days and all the animals were fed as per nutrient requirements (ICAR, 2013). Group T1 (Control group) was fed basal diet consisting of concentrate, wheat straw and green fodder. Group T2 (Control + AFL B1@ 20 ppb in diet above control level), T3 (Control + AFL B1 @ 40 ppb in diet above control level), Group T4 (T2 + MOS as ameliorant @ 0.20% of feed) and Group T5 (T3 + MOS as ameliorant @ 0.20% of feed). Seven days metabolic trial was conducted towards the end of the feeding trial to study nutrient utilization. Intake of DM, OM, CP, EE and water were found to be similar among all groups. However, DM digestibility (%) was found to be lower (P<0.05) in group T3 (60.59±1.44) as compared to other groups, the digestibility values being 63.69±1.59, 63.04±1.56, 63.47±0.89 and 61.65±1.31 in groups T1, T2, T4 and T5%, respectively. Also, OM digestibility (%) was lower (P<0.05) in group T3 (63.82±1.74) as compared to groups T1 (66.78±1.33), T2 (66.49±1.59), T4 (67.14±0.93) and T5 (66.61±1.27). The nitrogen utilisation patterns in terms of N intake, faecal, urinary and milk excretion patterns were similar in all 5 groups. Therefore, supplementing the diets of lactating crossbred cows with mannan-oligiosaccharides at 0.20% of the feed appeared to mitigate the adverse effects of dietary AFB1 in terms of enhancing DM and OM digestibility
Analyzing determinants of mobile phone usage among dairy farmers in rural Uttar Pradesh
Farmers can obtain the required information with information and communication technologies (ICTs). Urban and rural communities are exposed to a vast spectrum of ICT tools. However, as people often utilize ICTs more for amusement and leisure, farmers’ effective use of them to get agricultural information is the primary concern. Keeping this in view, the study was designed to examine the factors influencing the usage of livestock-oriented mobile applications among livestock owners of the Mathura district of Uttar Pradesh. The survey comprised a total of 150 respondents after information was gathered from 15 randomly chosen respondents from each village. Data was collected through a pre-designed structured interview schedule. Out of the 18 factors studied, which were further divided into three subcategories. The study revealed that security and privacy among respondents are major concerns before using mobile applications, followed by the application's popularity. The relative advantage of mobile applications over the available sources for livestock information is that the trialability and credibility of information provided by mobile applications were significant factors influencing livestock-oriented mobile application usage among farmers.
Effect of inclusion of edible spineless cactus (Opuntia ficus-indica) in goat diet on haematology, blood biochemical and physiological responses
A study was conducted to investigate the effect of inclusion of spineless cactus (Opuntia ficus-indica) cladodes in the rations of male goat haematology, blood biochmical and physiological parameters. For this, 18 Alpine × Beetal male kids were selected from Livestock Research Centre of ICAR-National Dairy Research Institute, Karnal and distributed randomly into 3 groups of 6 animals each based on their body weight and age. In the control group (T1), maize green fodder and concentrate mixture were supplied in the ratio of 60: 40 (on DM basis) to meet the requirements (ICAR, 2013). In group T2 and T3, the maize fooder was replaced by edible spineless cactus accessions No. 1270 and 1280, respectively. Two accessions of spineless cactus (Opuntia ficus-indica) i.e., 1270 and 1280 used for animal feeding were provided by ICAR- Centrall Soil Salinity Research Institute, Karnal. Replacement of maize fodder with spineless cactus did not affect haematological parameters like Hb, RBC, WBC and haematocrit concentration in male goats. There was no significant effect on biochemical parameters like glucose, total protein, albumin, globulin and BUN due to inclusion of spineless cactus in place of maize fodder. The activity of plasma aspartate amino transferase, alanine amino transferase and glutathione peroxidase was similar in all the groups, however, SOD activity was higher (P<0.05) in cactus fed groups. The concentration of growth hormone and insulin was similar in all 3 groups. The response of inclusion of both accession No. 1270 and 1280 was similar and comparable to maize fodder in male goat kids in terms of blood biochemical and physiological parameters.
Enhancing Antioxidant Potential of Lassi (A Traditional Indian Yoghurt based fermented milk drink) through fortification with Paneer (Indian Cottage Cheese) Whey partially fermented with Streptococcus thermophilus
Lassi, a traditional Indian yoghurt-based fermented milk beverage, is known for its functional attributes, including antioxidant activity. The present study aimed to enhance the antioxidant potential of lassi by fortifying it with partially fermented paneer (Indian cottage cheese) whey. Paneer whey was fermented using Streptococcus thermophilus at 1.5% inoculum for 24 hours at 42 °C before being incorporated into the yoghurt base. Antioxidant activity of the fortified and control lassi samples was evaluated using ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays. The partially fermented whey fortified lassi exhibited significantly higher antioxidant activity (77.22 ± 0.50 µM TEAC in ABTS assay and 15.90 ± 0.08% DPPH inhibition) compared to the control (70.05 ± 0.67 µM TEAC and 12.41 ± 0.02%, respectively). These results demonstrate that fortifying lassi with partially fermented whey enhances its functional properties while also promoting sustainable utilization of whey, thereby reducing environmental burden and nutrient loss associated with paneer production.
Lassi, paneer, yoghurt, whey, antioxidant activity, ABTS, DPPH
Trisha Roy, Pinaki Ranjan Ray, Ankita Pandit, Surajit Mandal, Anindita Debnath and Subhadip Manik
Sensory and bromatological characterization of artisanal fresh panela cheese made from goat’s milk with a specific α-S1-casein genotype and cow’s milk
The influence of AA and FF genotypes of α-S1-casein in goat milk was evaluated in relation to the bromatological and sensory characteristics of traditionally produced regional panela cheese made from a blend of goat and cow milk. A total of 68 Saanen and Creole goats were genotyped using the PCR-RFLP. Cheese was made with milk from goats with AA and FF genotypes and in 1:1 mixtures of goat milk (GM) and cow milk (CM), the mixed-milk cheeses were as follows: GMAA+CM, GMFF+CM, GMAF+CM, and a control made from non-genotyped goat milk and cow milk (GM+CM). Cheese yield, protein, fat, and moisture contents were determined. Sensory analysis was conducted on 15 attributes using a descriptive test with an unstructured linear scale. In the Saanen breed, six goats carried the A allele and four carried the F allele. In contrast, among the Creole goats, only the F allele was detected in the three individuals analyzed, with no occurrence of the A allele. GMAA+CM exhibited the highest protein content (22.91%) and the lowest goat flavor score (3.42), while GMFF+CM presented higher fat (21.06%) and moisture content (53.81%) along with a more intense goat flavor (4.67) (p < 0.05). No significant differences were found in cheese yield or goat odor intensity (p > 0.05). CSN1S1 genotyping enabled the production of goat and cow milk cheeses with a milder goat flavor, facilitating the development of products with enhanced bromatological properties and distinctive sensory profiles.
α-S1-casein genotype, goat milk, cow milk, panela cheese
Comparative Evaluation of Sensory Properties and Viscosity in Fruit, Cereal and Millet Based Probiotic Lassi
A probiotic lassi was developed by incorporating dahi and Fruit, Cereal and Millet blend (FCM). To determine the optimal formulation levels of dahi and FCM blend, response surface methodology (RSM) was employed. The optimization process was based on sensory characteristics such as colour and appearance, flavour, mouthfeel/consistency, sweetness and overall acceptability—as well as viscosity of the product. RSM optimization yielded ideal proportions of 71.07% dahi and 9.07% FCM blend. The formulation prepared using these optimized values was compared to a control probiotic lassi. Both samples exhibited statistically significant difference in composition in most aspects. Additionally, the experimental probiotic lassi had notably higher titratable acidity (% LA), viscosity, tyrosine values, degree of hydrolysis, ACE inhibitory activity, DPPH activity and ABTS activity. Sensory evaluations revealed that the FCM based probiotic lassi outperformed the control in overall acceptability. Experimental product also showed higher mineral enrichment than control. From a microbiological perspective, both variants remained free from coliforms and yeast and moulds, indicating good microbial quality, while fulfilling the criteria for probiotic count.
Prevalence and Haematobiochemical Profile of Resistant Mastitis in Dairy Cows in and around Salem District, Tamil Nadu
This study investigated the prevalence and characteristics of clinical mastitis in dairy cows, revealing a 13.17% prevalence rate. Jersey crossbred cows were found to be most susceptible, accounting for 85.23% of resistance mastitis cases, particularly those with parity 4-5 (51.70%). The incidence of mastitis showed seasonal variation, peaking during the rainy season with 35.23% of cases. The Left Front quarter was the most frequently affected (36.93%), and most cases occurred during the first 3 months of lactation (62.50%). Mastitis-affected cows showed significant haematological changes, with improvements observed after treatment. Notably, various haematological and biochemical parameters returned to near-normal levels post-treatment, indicating effective management of the condition. These findings highlight the importance of targeted management strategies to prevent and control mastitis in dairy cows.
Precision Sire Evaluation in Murrah Buffaloes via BLUP Model Optimization
Evaluation of buffalo bulls under progeny testing program to estimate their breeding value is a cornerstone of genetic improvement programs. For Murrah buffalo such an effort was initiated in 1993 under the Network Project for Buffalo Improvement (NPBI). The objective of this study was to outline the best suited model to evaluate the test Murrah bulls under associated herd progeny testing program. Breeding value was estimated based on the daughter’s 1st lactation milk yield. Four different Best Linear Unbiased Prediction – Sire Model (BLUP-SM) with varying fixed effects were evaluated via the software Wombat using AIREML approach. The Sire families and the data from 14th set of Progeny Testing (PT) Bulls generated under ICAR-NPBI was used for precision breeding of Murrah buffaloes. The primary objective was to optimize the BLUP-SM model to be used for future sire evaluation within India's progeny testing programs.
Exploring yogurt awareness and purchase behaviour among Indian consumers
India's probiotic industry shows promising growth, understanding consumer dynamics becomes imperative for stakeholders. This study investigated yogurt consumption among Indian consumers unveils critical insights into awareness and purchasing pattern in this dynamic market. This comprehensive analysis, conducted with 409 respondents from pan India. Chi -square test revealed the association between various socio demographic variables and factors like yogurt awareness, sources of information, places of purchase, and reason and purpose to buy yogurt. Urban females display the highest yogurt awareness, reflecting a key market segment. The Indian yogurt market operates on a push marketing model with dominance of relatives/friends as the primary information source. Supermarkets and hypermarkets serve as primary yogurt purchase points in India. This research aims to fill important gaps in knowledge by providing practical insights. These insights can help make strategic decisions easier for those looking to enter India's dynamic yogurt market and contribute to the ongoing growth of its dairy industry.