Indian Journal of Dairy Science
type: channel
description: 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.
publisher: Indian Dairy Association, New Delhi, India
language: en
publication name: Indian Journal of Dairy Science
issn: 0019-5146
items: 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
items: Whey Forward: Reducing Total Solids for Cleaner Effluents and Value-Added Products using Reverse Centrifugal Expulsion
items: Evaluation of two sorghum (Sorghum bicolor (L.)Moench) stover varieties as sole roughage source for dairy cattle
items: Effect of roof modifications on micro-climate in loose housing system of lactating Murrah buffaloes
items: Analysis of β-casein variants in Gir and crossbreed cows from Mumbai farms by Reverse phase high pressure liquid chromatography.
items: Adaptation strategies to climate change followed by the Murrah Buffalo Farmers of Haryana
items: Paneer whey-apricot drink: Effect of pectinase treatment, dilution ratio, and yeast co-culture
items: Efficacy of Microencapsulated Galgal Essential Oil as a Natural Preservative in Anhydrous milk fat (Ghee)
items: Formulation and Optimization of a high protein bar using Response Surface Methodology
items: Quality assessment and storage stability of developed lactose hydrolyzed yoghurt using β-galactosidase
items: Effect of Oat Milk Added on The Quality of Probiotic Yogurt
items: Biofunctional properties and production of peptides from Fermented cheddar cheese whey fractions using Limosilactobacillus fermentum
items: Flavour profile of desi cow’s milk ghee prepared with bael pulp extract
items: Growth, Acidification Profile and Proteolytic Activity of Thermophilic Lactobacillus spp. Isolated from Traditional Sweet Curd of West Bengal,
items: Effects of varying levels of aflatoxin B1 and its ameliorant on feed intake and nutrient digestibility in crossbred lactating cows
items: Analyzing determinants of mobile phone usage among dairy farmers in rural Uttar Pradesh
items: https://epubs.icar.org.in/index.php/IJDS/article/view/169552
items: 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
items: Comparative Evaluation of Sensory Properties and Viscosity in Fruit, Cereal and Millet Based Probiotic Lassi
items: Prevalence and Haematobiochemical Profile of Resistant Mastitis in Dairy Cows in and around Salem District, Tamil Nadu
items: Precision Sire Evaluation in Murrah Buffaloes via BLUP Model Optimization
items: Exploring yogurt awareness and purchase behaviour among Indian consumers
items: Dielectric Properties investigation of Commercial Milk Powder at 2.45 GHz
items: Assessing deoiled plants biomass of lemongrass and palmarosa as novel feed resources under in vitro conditions
items: Awareness, perception and consumption pattern of probiotic dairy products in urban Bengaluru of Karnataka
items: Effects of trisodium citrate and reduced levels of nanominerals supplementation on subclinical mastitis affected dairy cows
items: Deep Learning-Based approach for Detection and Measurement of Challenging Linear Traits in Sahiwal Cows
items: Dairy farmers' knowledge and practices in silage-making Vis-a-Vis assessment of silage quality and silo structures at field level in Punjab (India)
items: Antibacterial effect of postbiotics derived from Lactobacillus acidophilus against mastitis causing pathogens
items: Evaluation the performance of co-encapsulated beads formed with a probiotic culture and L-ascorbic acid against pathogens and simulated gastric conditions

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
type: item
description: 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.
subject: ANIMAL PRODUCTION & REPRODUCTION
  topic: section
subject: cumin
  topic: keywords
subject: Fatty acid profile
  topic: keywords
subject: milk yield
  topic: keywords
subject: murrah buffalo
  topic: keywords
creator: Gaurav Kumar
creator: Sohan Vir Singh
creator: Nikita Bhalakiya
creator: Apeksha Ukey
creator: Rajkumar Kumar
rights: Copyright (c) 2026
date: 2026-05-10
publication date: 2026-05-10
doi: 10.33785/IJDS.2026.v79i02.008

Whey Forward: Reducing Total Solids for Cleaner Effluents and Value-Added Products using Reverse Centrifugal Expulsion
type: item
description: 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.
subject: DAIRY PROCESSING
  topic: section
subject: Reverse centrifugal expulsion
  topic: keywords
subject: Whey management
  topic: keywords
subject: Process optimization
  topic: keywords
subject: Nutrient retention
  topic: keywords
creator: Ankit Deep
creator: Kamlesh Prasad
creator: Navdeep Jindal
rights: Copyright (c) 2026
date: 2026-04-26
publication date: 2026-04-26
doi: 10.33785/IJDS.2026.v79i01.001

Evaluation of two sorghum (Sorghum bicolor (L.)Moench) stover varieties as sole roughage source for dairy cattle
type: item
description: 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.
subject: SHORT COMMUNICATIONS
  topic: section
subject: Sorghum stover, Chemical composition, In vitro evaluation
  topic: keywords
creator: S B N Rao et al. and RM Sundaram
rights: Copyright (c) 2025
date: 2025-09-05
publication date: 2025-09-05
doi: 10.33785/IJDS.2025.v78i04.013

Effect of roof modifications on micro-climate in loose housing system of lactating Murrah buffaloes
type: item
description: 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.
subject: ANIMAL PRODUCTION & REPRODUCTION
  topic: section
subject: Buffalo, Insulation, Roofing, Microclimate, Heatstress
  topic: keywords
creator: Pulkit Chugh, Sandeep Dhillod, Rakesh Nehra, Narender Singh, Man Singh, Devender Singh Bidhan, Vishal Sharma, Dipin Chander Yadav and Anil Kumar
rights: Copyright (c) 2026
date: 2026-04-26
publication date: 2026-04-26
doi: 10.33785/IJDS.2026.v79i01.011

Analysis of β-casein variants in Gir and crossbreed cows from Mumbai farms by Reverse phase high pressure liquid chromatography.
type: item
description: 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.
subject: SHORT COMMUNICATIONS
  topic: section
subject: β-casein, Polymorphism, HPLC, cow milk, A1 milk, A2 milk
  topic: keywords
creator: Veeraja Loken et al.
rights: Copyright (c) 2025
date: 2025-09-05
publication date: 2025-09-05
doi: 10.33785/IJDS.2025.v78i04.014

Adaptation strategies to climate change followed by the Murrah Buffalo Farmers of Haryana
type: item
description: 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.
subject: DAIRY ECONOMICS & EXTENSION
  topic: section
subject: Climate Change, Adaptation, Crop, Murrah, Haryana
  topic: keywords
creator: Manjunath K V et al.
rights: Copyright (c) 2025
date: 2025-09-05
publication date: 2025-09-05
doi: 10.33785/IJDS.2025.v78i04.010

Paneer whey-apricot drink: Effect of pectinase treatment, dilution ratio, and yeast co-culture
type: item
description: 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.
subject: DAIRY PROCESSING
  topic: section
subject: Whey
  topic: keywords
subject: Apricot
  topic: keywords
subject: Wine
  topic: keywords
subject: Pectinase
  topic: keywords
subject: Saccharomyces cerevisiae
  topic: keywords
subject: Kluyveromyces marxianus
  topic: keywords
creator: Harsh Jindal
creator: Narender Raju Panjagari
creator: Sangita Ganguly
creator: Shilpa Vij
rights: Copyright (c) 2025
date: 2025-11-28
publication date: 2025-11-28
doi: 10.33785/IJDS.2025.v78i05.002

Efficacy of Microencapsulated Galgal Essential Oil as a Natural Preservative in Anhydrous milk fat (Ghee)
type: item
description: 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.
subject: DAIRY PROCESSING
  topic: section
subject: Galgal
  topic: keywords
subject: essential oil
  topic: keywords
subject: microencapsulation
  topic: keywords
subject: antioxidant
  topic: keywords
subject: ghee
  topic: keywords
subject: oxidative stability
  topic: keywords
creator: Sumit Grover
creator: Poonam Aggarwal
creator: Gagan Deep
creator: Rahul Yadav
creator: Anil Kumar
rights: Copyright (c) 2026
date: 2026-02-01
publication date: 2026-02-01
doi: 10.33785/IJDS.2025.v78i06.005

Formulation and Optimization of a high protein bar using Response Surface Methodology
type: item
description: 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.
subject: DAIRY PROCESSING
  topic: section
subject: High-Protein
  topic: keywords
subject: optimization
  topic: keywords
subject: sensory scores
  topic: keywords
creator: Manvi Rajoria
creator: Rekha Chawla
creator: Sunil Kumar Khatkar
creator: Gopika Talwar
rights: Copyright (c) 2025
date: 2025-11-28
publication date: 2025-11-28
doi: 10.33785/IJDS.2025.v78i05.005

Quality assessment and storage stability of developed lactose hydrolyzed yoghurt using β-galactosidase
type: item
description: 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.
subject: DAIRY PROCESSING
  topic: section
subject: Lactase enzyme, lactose hydrolysis, lactose hydrolyzed yoghurt.
  topic: keywords
creator: Hardwari Lal
creator: Sharanagouda B
creator: Sumit Mahajan
creator: Shiv
creator: Indu Panchal
rights: Copyright (c) 2026
date: 2026-05-10
publication date: 2026-05-10
doi: 10.33785/IJDS.2026.v79i02.002

Effect of Oat Milk Added on The Quality of Probiotic Yogurt
type: item
description: 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.
subject: DAIRY PROCESSING
  topic: section
creator: Büşra PALABIÇAK
rights: Copyright (c) 2026
date: 2026-02-01
publication date: 2026-02-01
doi: 10.33785/IJDS.2025.v78i06.004

Biofunctional properties and production of peptides from Fermented cheddar cheese whey fractions using Limosilactobacillus fermentum
type: item
description: 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.
subject: DAIRY PROCESSING
  topic: section
creator: Bhagyashree Das, Kunal Gawai, Kaushik Das, Hiral Kumari Patel and Subrota Hati
rights: Copyright (c) 2026
date: 2026-04-26
publication date: 2026-04-26
doi: 10.33785/IJDS.2026.v79i01.007

Flavour profile of desi cow’s milk ghee prepared with bael pulp extract
type: item
description: 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.
subject: DAIRY PROCESSING
  topic: section
creator: Rashmi Rekha Saikia
creator: Trishna Borpuzari
creator: Rajendra Nath Borpuzari
creator: Masuk Raquib
creator: Rita Nath
rights: Copyright (c) 2026
date: 2026-04-26
publication date: 2026-04-26
doi: 10.33785/IJDS.2026.v79i01.004

Growth, Acidification Profile and Proteolytic Activity of Thermophilic Lactobacillus spp. Isolated from Traditional Sweet Curd of West Bengal,
type: item
description: 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.
subject: DAIRY PROCESSING
  topic: section
subject: Fermentation, Proteolysis, Bioactive peptides, Lactobacillus spp., Traditional Indian sweet curd.
  topic: keywords
creator: Pinaki Ranjan Ray
creator: Ankita Pandit
rights: Copyright (c) 2026
date: 2026-02-01
publication date: 2026-02-01
doi: 10.33785/IJDS.2025.v78i06.008

Effects of varying levels of aflatoxin B1 and its ameliorant on feed intake and nutrient digestibility in crossbred lactating cows
type: item
description: 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
subject: ANIMAL PRODUCTION & REPRODUCTION
  topic: section
subject: Aflatoxin B1
  topic: keywords
subject: Ameliorant
  topic: keywords
subject: Dairy cattle
  topic: keywords
subject: Feed intake
  topic: keywords
subject: Nutrient utilisation
  topic: keywords
creator: Kuldeep Dudi
creator: Chander Datt
creator: Indu Devi
creator: Harendra Singh Rajoriya
creator: Leander Toijam
creator: Raman Malik
rights: Copyright (c) 2026
date: 2026-02-01
publication date: 2026-02-01
doi: 10.33785/IJDS.2025.v78i06.012

Analyzing determinants of mobile phone usage among dairy farmers in rural Uttar Pradesh
type: item
description: 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.
subject: DAIRY ECONOMICS & EXTENSION
  topic: section
subject: Animal husbandry
  topic: keywords
subject: ICT
  topic: keywords
subject: Mobile Applications
  topic: keywords
subject: Livestock-oriented
  topic: keywords
creator: Ajoy Das
creator: Umashankar Rawat
creator: Sanjeev Kumar Singh
creator: Amit Singh
creator: Vivek Khandait
creator: Harish Chandra Yadav
creator: Naresh Kumar Dahiya
rights: Copyright (c) 2025
date: 2025-11-28
publication date: 2025-11-28
doi: 10.33785/IJDS.2025.v78i05.013

https://epubs.icar.org.in/index.php/IJDS/article/view/169552
type: item
title: 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
description: 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.
subject: DAIRY PROCESSING
  topic: section
subject: Lassi, paneer, yoghurt, whey, antioxidant activity, ABTS, DPPH
  topic: keywords
creator: Trisha Roy, Pinaki Ranjan Ray, Ankita Pandit, Surajit Mandal, Anindita Debnath and Subhadip Manik
rights: Copyright (c) 2026
date: 2026-04-26
publication date: 2026-04-26
doi: 10.33785/IJDS.2026.v79i01.008

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
type: item
description: 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.
subject: ANIMAL PRODUCTION & REPRODUCTION
  topic: section
subject: α-S1-casein genotype, goat milk, cow milk, panela cheese
  topic: keywords
creator: Williams Arellano Vera
creator: Sagnitet Martínez Morales
creator: Homar Rene Gill Langarica
creator: Ana María Sifuentes Rincón
rights: Copyright (c) 2025
date: 2025-11-28
publication date: 2025-11-28
doi: 10.33785/IJDS.2025.v78i05.007

Comparative Evaluation of Sensory Properties and Viscosity in Fruit, Cereal and Millet Based Probiotic Lassi
type: item
description: 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.
subject: DAIRY PROCESSING
  topic: section
subject: Probiotic lassi
  topic: keywords
subject: Mango
  topic: keywords
subject: Kodo millet
  topic: keywords
subject: Oats
  topic: keywords
subject: Total phenolic content
  topic: keywords
subject: ABTS activity
  topic: keywords
subject: DPPH antioxidant activity
  topic: keywords
subject: ACE Inhibitory activity
  topic: keywords
creator: H A Sojitra
creator: A. M. Patel
creator: Smitha Balakrishnan
creator: J M Mallik
rights: Copyright (c) 2026
date: 2026-04-26
publication date: 2026-04-26
doi: 10.33785/10.33785/IJDS.2026.v79i01.002

Prevalence and Haematobiochemical Profile of Resistant Mastitis in Dairy Cows in and around Salem District, Tamil Nadu
type: item
description: 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.
subject: ANIMAL PRODUCTION & REPRODUCTION
  topic: section
subject: Cow
  topic: keywords
subject: Dairy
  topic: keywords
subject: Prevalence
  topic: keywords
subject: Resistant mastitis
  topic: keywords
subject: Haematobiochemistry
  topic: keywords
creator: Dr. Venkatesan Margandan
creator: Dr.K.K.Ponnuswamy
creator: Dr.E.Venkatesakumar
creator: Dr.K.Senthilkumar
creator: Dr.S.Jayachandran
creator: Dr.A.Elango
rights: Copyright (c) 2026
date: 2026-02-01
publication date: 2026-02-01
doi: 10.33785/IJDS.2025.v78i06.009

Precision Sire Evaluation in Murrah Buffaloes via BLUP Model Optimization
type: item
description: 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.
subject: ANIMAL PRODUCTION & REPRODUCTION
  topic: section
creator: Supriya Chhotaray
creator: Pankaj Chayal
creator: Akshata Patil
creator: Vikas Vohra
rights: Copyright (c) 2026
date: 2026-05-10
publication date: 2026-05-10
doi: 10.33785/IJDS.2026.v79i02.012

Exploring yogurt awareness and purchase behaviour among Indian consumers
type: item
description: 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.
subject: DAIRY ECONOMICS & EXTENSION
  topic: section
subject: yogurt
  topic: keywords
subject: Awareness
  topic: keywords
subject: Purchase point
  topic: keywords
subject: Health Consciousness
  topic: keywords
subject: Probiotics
  topic: keywords
creator: Ramandeep Singh
creator: Rajesh Sharma
creator: Jagadish Aditya Dinakar
rights: Copyright (c) 2026
date: 2026-04-26
publication date: 2026-04-26
doi: 10.33785/IJDS.2026.v79i01.002

Dielectric Properties investigation of Commercial Milk Powder at 2.45 GHz
type: item
description: Milk powder can be contaminated by pathogens, leading to major health concerns. dielectric properties can detect and help in treatment of such contaminations. Hence, dielectric properties relevant to dielectric heating were investigated at 2.45 GHz which is a common ISM frequency. These properties (Dielectric constant and dielectric loss factor) were determined using cavity perturbation method with the help of a vector network analyzer (VNA) in moisture and temperature range 3 – 17% (w.b) and 15-65 ℃ respectively. Present studies showed that dielectric constant and loss factor increased with temperature and moisture content. Calculated penetration depth based on these properties decreased with moisture and temperature. A 2nd order regression equation was generated to know dielectric properties values at 2.45 GHz at desired moisture content and temperature, for which R2 is 0.9947.
subject: DAIRY PROCESSING
  topic: section
subject: Milk powder
  topic: keywords
subject: Dielectric properties
  topic: keywords
subject: Microwave heating;
  topic: keywords
creator: Prem Pankaj
creator: Kailash
creator: Arshiya Begum
creator: Katike Thamhina
rights: Copyright (c) 2026
date: 2026-05-10
publication date: 2026-05-10
doi: 10.33785/IJDS.2026.v79i02.005

Assessing deoiled plants biomass of lemongrass and palmarosa as novel feed resources under in vitro conditions
type: item
description: The feasibility of newer feed resources must be analyzed for sustainable livestock production addressing food security, climate change, and greenhouse gas emissions concerns. This study aimed to evaluate the nutritional value of lemongrass and palmarosa grass residues after their essential oils are extracted, which are otherwise discarded as wastes and contribute to environmental pollution. Chemical composition, in vitro gas production, in vitro dry matter degradability (IVDMD), in vitro organic matter degradability (IVOMD), and methane production parameters were analyzed for the graded levels of lemongrass and palmarosa grass residues replacing wheat straw up to 50% in the total mixed ration (TMR). In vitro total gas production, IVDMD, IVOMD, and methane production did not differ among the graded inclusion levels of lemongrass residues. In case of palmarosa grass residues, IVOMD was highest at the 20% inclusion level however no significant (p > 0.05) changes were observed. IVDMD and gas production did not differ among the treatments. Methane share was found to be lowest at the 50% inclusion level as compared to the other treatments but no discernible differences (p>0.05) were observed. These results demonstrate that after the extraction of essential oils, the leftover biomass residues or spent grass can potentially be incorporated in the cattle feed, alleviating dry fodder shortages to some extent and may help achieve sustainability in the livestock production system and reduce its environmental impacts.
subject: ANIMAL PRODUCTION & REPRODUCTION
  topic: section
subject: Cymbopogon flexuosus; Cymbopogon martinii; in vitro dry and organic matter degradability; Microbial biomass production
  topic: keywords
creator: Jannat Saini et al.
rights: Copyright (c) 2025
date: 2025-07-23
publication date: 2025-07-23
doi: 10.33785/IJDS.2025.v78i03.012

Awareness, perception and consumption pattern of probiotic dairy products in urban Bengaluru of Karnataka
type: item
description: Growing diversification of food basket with rising incomes and urbanization have created a market niche for probiotic dairy products as they offer potential health benefits beyond basic nutrition. The present study analysed the consumer awareness, perception, and the factors influencing consumer behaviour towards probiotic dairy products in urban Bengaluru. The study used primary data collected from 1,112 dairy foods consumers from urban Bengaluru. While, 53% of respondents were aware of probiotic dairy products, but only 23% actively consumed probiotic dairy products. Probiotic fermented milk was the most preferred probiotic product followed by probiotic yogurt and probiotic curd. Market segmentation analysis revealed that the respondents belonging to the higher age group had a significantly higher consumption of probiotic fermented milk and probiotic yogurt, whereas younger respondents had significantly higher consumption of probiotic ice-cream. Binary logistic regression revealed income as the most influencing factor for consumption of probiotic fermented milk.
subject: DAIRY ECONOMICS & EXTENSION
  topic: section
subject: Consumer behaviour, consumer preference, dairy market, logistic regression, health benefits
  topic: keywords
creator: Ravi Kumar
creator: Shivaswamy GP
creator: Muniandy Sivaram
creator: Somasekaran Subash
creator: Rashmi HM
creator: Devaraja HC
rights: Copyright (c) 2026
date: 2026-05-10
publication date: 2026-05-10
doi: 10.33785/IJDS.2026.v79i02.014

Effects of trisodium citrate and reduced levels of nanominerals supplementation on subclinical mastitis affected dairy cows
type: item
description: Trisodium citrate (TSC) and trace minerals like Zn (Zn), copper (Cu), and manganese (Mn) plays an important role in maintenance of bovine udder health and immunity. Present study evaluated the effect of co-administration of TSC and reduced levels of nanominerals (Zn, Cu, Mn) on the recovery of Subclinical Mastitis (SCM) affected Holstein Friesian (HF) crossbred cows. Nanominerals were synthesized by chemical reduction methods and characterized by Transmission Electron Microscopy (TEM), Scanning Electron Microscopy (SEM) and Energy Dispersive X-ray and Spectroscopy (EDS) methods. Cows diagnosed as SCM, based on milk Somatic Cell Count (SCC; ≥200×103 cells/ml; n=8), were additonaly co-administrated (orally) with TSC (30 mg/kg/day) and half of the recommended levels of nanominerals (Cu: 6.5 ppm, Mn: 8.75 ppm and Zn: 30 ppm/kg DMI/day) for 28 days and the effects were compared with SCM affected cows (n=6) and apparently healthy cows (SCC ≤ 200×103 cells/ml; n=8) provided with only basal diet. Data were analyzed by mixed-model procedure and McNemar test. The particle sizes of the nanominerals were < 100 nm. Co-administration of TSC and nanominerals had no significant effects on milk yield, its composition and superoxide dismutase (SOD) levels but, marginally reduced milk SCC and Californian Mastitis Test (CMT) score. Similarly, co-supplemented cows had more cure rate against Streptococcus spp.-mediated infections, but not reduced the Staphylococcus spp.- or Coliform-mediated intra mammary infections. It is concluded that co-administration of TSC with half of the recommended levels of nanominerals had no biologically convincing effects on recovery of SCM affected HF crossbred cows.
subject: ANIMAL PRODUCTION & REPRODUCTION
  topic: section
subject: Nanominerals; Trisodium citrate; Scanning Electron Microscopy; Somatic cell count; Bacteriological cure rate; Subclinical mastitis
  topic: keywords
creator: Manimaran Ayyasamy
creator: CHINMAYEE SAHU
creator: ARUMUGAM KUMARESAN
creator: DURAISAMY RAJENDRAN
creator: HEARTWIN A PUSHPADASS
creator: MUNIANDY SIVARAM
creator: PREEDIA BABU EZHUTHUPURAKKAL
creator: DEBPRIYO KUMAR DEY
creator: KALIAPPAN BHARATHI
rights: Copyright (c) 2025
date: 2025-11-28
publication date: 2025-11-28
doi: 10.33785/IJDS.2025.v78i05.008

Deep Learning-Based approach for Detection and Measurement of Challenging Linear Traits in Sahiwal Cows
type: item
description: Accurate selection of high-yielding dairy animals is essential for improving productivity and guiding future breeding programs. Linear type traits, which refer to specific anatomical features of cattle, have long been used to estimate milk production potential and assist in breed identification. However, certain traits—such as hoof angle and hump area—are particularly challenging to measure manually, often leading to subjective errors and inconsistencies across individuals. Literature suggests that while visual estimation of linear traits may suffice for breed prediction, actual measurement is crucial for assessing breed purity and production-related characteristics. In this study, we present a deep learning-based approach using the YOLOv8 object detection model to automatically detect and accurately measure the hoof angle and hump area of Sahiwal cattle from single-animal images. A dataset of 200 annotated Sahiwal cow images was used to train the model, achieving high precision in trait localization and quantification. Hoof angle, which influences reproductive performance, and hump area, a key indicator of breed purity in Sahiwal cattle, were specifically targeted due to their difficulty in manual measurement. This work offers a reliable and automated solution to overcome the limitations of manual assessment, contributing to improved livestock evaluation through advanced computer vision techniques.
subject: ANIMAL PRODUCTION & REPRODUCTION
  topic: section
subject: Hump
  topic: keywords
subject: Hoof
  topic: keywords
subject: YOLO v8
  topic: keywords
subject: Deep Learning
  topic: keywords
subject: Sahiwal
  topic: keywords
creator: Naresh Kumar Dahiya
creator: Dr Shalini Bhaskar Bajaj
creator: Dr Surjeet Dalal
creator: Dr. Sunil Kumar
creator: Hammad Safi
creator: Mali Sujan
rights: Copyright (c) 2026
date: 2026-04-26
publication date: 2026-04-26
doi: 10.33785/10.33785/IJDS.2026.v79i01.010

Dairy farmers' knowledge and practices in silage-making Vis-a-Vis assessment of silage quality and silo structures at field level in Punjab (India)
type: item
description: This research examines the knowledge and practices of dairy farmers regarding silage production, along with the silage quality and silo structures in the Punjab (India). Data on knowledge, practices, and silo structures were collected from 385 silage-making farmers, selected through multistage sampling techniques across the state using a pre-tested and structured interview schedule. A total of 100 silage samples were examined for quality characteristics and Flieg score, and 18 samples were tested for mycotoxin levels. The results highlighted that 52.72% of farmers had a medium level of knowledge and practice score. The majority of farmers prepared silage on their own (84.42%), lined the bottom of the silo with tarpaulin, straw, or both (85.5%), covered the silo from the top immediately after compaction (74.03%), fed the silage round the year (81.56%), removed silage from the silo manually on a daily basis (84.94%), and were unaware about silage additives (79.74%). The knowledge-practice score was positively correlated (p < 0.01) with herd size (r = 0.185), milk production (r = 0.159), land owned (r = 0.125), and training attended (r = 0.626). The average dry matter, pH, crude protein, lactic acid, and ammonia nitrogen were 29.52±1.30%, 4.34±0.94, 9.36±0.88%, 4.34±0.58%, and 9.82±2.3%, respectively. The average Flieg score of silage was 90.58±36.82, indicating good quality. The mean mycotoxin level was 18.49±16.0 ppb (range 2.10 - 50). The majority of respondents (n=275) had pit silos while the rest of the 110 farmers had stacked silos. The average dimensions (length x breadth x depth) of the silo were 59.07 x 17.74 x 3.08 feet. Around 21% of participants reported challenges in silage-making, while 28% faced issues with silage feeding. The research identified the areas of silage production that require greater attention from researchers and extension service agencies to enhance the knowledge and practices of dairy farmers.
subject: DAIRY ECONOMICS & EXTENSION
  topic: section
creator: Akshita Chadda
creator: Kajalpreet Kaur
creator: Jaswinder Singh
creator: Jaspal Singh Hundal
creator: Rajesh Kasrija
creator: Paviter Kaur
rights: Copyright (c) 2026
date: 2026-05-10
publication date: 2026-05-10
doi: 10.33785/IJDS.2026.v79i02.013

Antibacterial effect of postbiotics derived from Lactobacillus acidophilus against mastitis causing pathogens
type: item
description: The current study evaluated the antibacterial efficacy of postbiotics derived from probiotic Lactobacillus acidophilus (strain UBLA-34) against two major mastitis-causing pathogens, S. aureus and S. agalactiae. The postbiotic was prepared by culturing L. acidophilus in MRS broth followed by heat inactivation, ultrasonication, centrifugation, filtration and lyophilization. Antibacterial activity was assessed using disc diffusion method. Preliminary trials were conducted to select the concentration of postbiotics. Based on the results, 600,700 and 800 mg/mL of postbiotics were selected for studying the antibacterial effect. The results demonstrated a concentration-dependent antibacterial effect against both pathogens. For S. aureus, zones of inhibition (ZOI) measured were 13.58 ± 0.30, 17.16 ± 0.33 and 19.25 ± 0.11 mm at postbiotic concentrations of 600, 700 and 800 mg/mL respectively. The minimum inhibitory concentration (MIC) was identified as 450 mg/mL (ZOI: 10.17 ± 0.25 mm). Similarly, S. agalactiae exhibited ZOIs of 14.83 ± 0.33, 17.92 ± 0.24 and 19.25 ± 0.11 mm for the respective concentrations. The MIC was found to be 450 mg/mL (ZOI: 11.00 ± 0.26 mm). Comparative analysis indicated that S. agalactiae displayed slightly higher susceptibility at lower concentrations of postbiotics than S. aureus. The findings underscore the potential of L. acidophilus-derived postbiotics as natural antibacterial agents against mastitis causing pathogens. Thus postbiotics offer a promising alternative strategy for mastitis management amidst rising concerns of antibiotic resistance.
subject: ANIMAL PRODUCTION & REPRODUCTION
  topic: section
subject: L. acidophilus, Postbiotics, Antibacterial activity, Zone of inhibition, Minimum inhibitory concentration.
  topic: keywords
creator: radha kannan
creator: K. Radha Kannan
creator: Liviya Davis
creator: Binsy Mathew
creator: Gleeja V.L.
rights: Copyright (c) 2026
date: 2026-05-10
publication date: 2026-05-10
doi: 10.33785/IJDS.2026.v79i02.011

Evaluation the performance of co-encapsulated beads formed with a probiotic culture and L-ascorbic acid against pathogens and simulated gastric conditions
type: item
description: The present investigation was conducted on beads formed from extrusion and emulsion methods having a co-encapsulated probiotic culture and L-ascorbic. These were tested against pathogens and simulated gastric conditions. gastric juice tolerance of encapsulated probiotic culture has been shown. Comparing treatment means, there was a significant difference (p<0.05) and mean cell viability was significantly higher for emulsion method compared to extrusion method. The results of study for survival of probiotic viability in simulated gastro-intestinal conditions showed that treatment wise there was a significant difference (p<0.05) and mean cell viability was significantly higher for emulsion method compared to extrusion method. Similarly, the results of study for changes in ascorbic acid concentration in simulated gastro-intestinal conditions showed that treatment wise there was a significant difference (p<0.05) and mean concentration was significantly higher for emulsion method compared to extrusion method. For antimicrobial activity, four samples were prepared - control sample (C), encapsulated culture by emulsion method (Em), extrusion method (Ex), heat treated free cells (H). Em sample showed highest inhibition zone (16.33±2.08 mm) against Enterococcus faecalis ATCC 29212 and lowest inhibition zone (12.7± 0.58 mm) was observed against E. coli MTCC 1687 and Staphylococcus aureus MTCC 7373. For Ex sample, highest inhibition zone (14.00±1.0 mm) was seen against Enterococcus faecalis ATCC 29212 and lowest inhibition zone (9.07± 1.15 mm) was observed against Staphylococcus aureus MTCC 7373. The beads from emulsion method survived better (p<0.05) in simulated gastro intestinal conditions than beads from extrusion method in terms of cell viability and AA concentration. Additionally, the beads from emulsion method survived better (p<0.05) in acidic solution than beads from extrusion method in terms of cell viability and AA concentration. Hence, emulsion method could be the …
subject: DAIRY PROCESSING
  topic: section
creator: Koushik Das, Kunal M Gawai, Mitesh Hingu, Ashish Shendurse and Subrota Hati
rights: Copyright (c) 2025
date: 2025-11-28
publication date: 2025-11-28
doi: 10.33785/IJDS.2025.v78i05.006