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
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
S B N Rao, N M Soren, Jenita Tellis, Hariprasana, K, CN Neeraja and RM Sundaram
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
Veeraja Loke, Chhaya Godse, Prajakta Paradkar, Shobha Iyer, Shobha Udipi, Rama Vaidya and Ashok Vaidya
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
Manjunath K V, Sanjit Maiti, Sanchita Garai, D Anilkumar Reddy, Siddesh Zade, Gautam Mondal, Mukesh Bhakat, Anjali Aggarwal
Assessing deoiled plants biomass of lemongrass and palmarosa as novel feed resources under in vitro conditions
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.
Cymbopogon flexuosus; Cymbopogon martinii; in vitro dry and organic matter degradability; Microbial biomass production
Jannat Saini, Sanjay Kumar, Rajesh Verma, Rajendra Chandra Padalia, Debabrata Chanda and Goutam Mondal
Plasma mineral and biochemical profiles and milk composition alterations with parity in dairy cattle: a study from South Kashmir
Mineral deficiency is a region-specific problem with a significant impact on livestock productivity, and can be assessed by measuring blood mineral levels that depends upon the mineral content in available feedstuffs, different abiotic factors and biological conditions including parity. This study aimed to determine the mineral profile of feedstuffs and plasma along with the metabolic parameters and milk composition in dairy cows of different parities under farmers’ field condition in district Shopian of Kashmir division. A total of 201 blood and 156 milk samples were collected randomly from dairy cattle in 6 tehsils of two veterinary blocks (Shopian and Keegam) of the district. These samples were divided into four groups based on parity of animals as: primiparous (Parity 1), multiparous (Parity 2), multiparous (Parity 3), and older multiparous (Parity 4 and above). Also, samples of feeds and fodders most commonly offered to cattle by the dairy farmers were collected separately, pooled tehsil wise and analysed. The chemical composition of the feedstuffs were within prescribed normal ranges, while available fodders were deficit in P, Cu and Zn but the concentrate feeds were adequate in all minerals. All plasma macro-minerals and Fe were above the critical levels across all parities throughout the district; however, deficiency prevalence for Ca, P and Cl (macro-) as well as Cu and Zn (micro-minerals) in plasma were higher (P<0.01) in multiparous compared to primiparous dairy cows, with deficiency rates increasing progressively with parity. Plasma biochemicals were within normal reference ranges, except for total protein, which remained below the standard range across all groups of dairy cattle. Most of the milk components varied among the parity groups with multiparous cows exhibiting higher levels of fat, SNF, and total solids, but lower protein and MUN contents compared to primiparous cows. In conclusion, plasma mineral and metabolic profiles as well as milk composition varied with parity in dairy cows, with older multiparous cows exhibited higher deficiency prevalences, reflecting the need for targeted mineral supplementation to support efficient and cost-effective milk production.
Seasonal dynamics of scrotal infrared profile and its relationship with seminal attributes of Murrah buffalo bulls
Research on relationship between infrared thermography (IRT) and semen quality, as well as the seasonal variation affecting and the documented reports on the influence of seasons on these relationships are scanty for Murrah bulls. Therefore, goal of experiment was to use Infrared thermography as a tool for evaluating seasonal influences on scrotal thermal profiles and its relationship with seminal traits in Murrah bulls (Bubalus bubalis).The study was conducted over year, encompassing five distinct seasons: hot dry, hot humid, autumn, winter and spring season, using eight healthy adult Murrah bulls. Environmental parameters were recorded to calculate Temperature Humidity Index (THI). Skin surface temperature at various anatomical sites (ear, eye, muzzle, forehead, flank and rump) along with scrotal surface temperature at distal pole, middle pole and proximal pole was recorded with the help of Infrared thermography. Semen ejaculates were collected using an Artificial Vagina (IMV Technologies, France). Skin surface temperature at different anatomical sites were significantly (p<0.05) lower during winter followed by spring, autumn, hot dry and hot humid seasons. A significantly (p<0.05) higher scrotal gradient was observed during winter compared to other season. Seminal parameters including ejaculate volume, sperm concentration, mass motility, progressive motility, viability, hypo-osmotic swelling test (HOST) and acrosomal integrity, were significantly (p<0.05) higher during autumn and spring season than other seasons. These findings highlight the importance of considering seasonal variation in scrotal gradient into account when creating breeding strategies. Optimizing these parameters can improve the semen quality and enhance reproductive efficiency of buffaloes.
Sensory Properties of Traditional Strained Yogurts Produced Using Different Ratios of Bacterium in Yogurt Culture
The aim of the study is to reveal the effect of different bacterium ratio in yogurt culture on the sensory properties of the product in strained yogurt samples produced in the traditional way. In the study, yogurt production was carried out by using the ratios of 20%+80%, 30%+70% and 50%+50% of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius ssp. thermophilus, respectively. Color and appearance, odor, consistency (with a spoon), consistency (in the mouth), taste, flavor and general taste characteristics of the strained yogurts obtained in production were evaluated and scored by the panelists sensorially. In addition, the panelists identified defects in color and appearance, taste and flavor, structure and texture in the strained yogurt samples presented to them as well as providing their personal comments about the products. In the study, the effect of bacterium ratio in strained yogurt samples is statistically significant in terms of all sensory characteristics evaluated. In this sense, strained yogurt samples produced at a bacterium ratio of 50%+50% received the highest scores in terms of preference. In the overall evaluation, the most preferred product by the panelists was strained yogurt samples produced from a bacterium ratio of 50%+50%.
Bacterium ratio, Sensory properties, Sensory test, Strained yogurt, Yogurt culture
Determinants and Impacts of dairy farmer collective action in India
This paper first examines the determinants of membership of a Milk Co-operative Union and a Milk Producer Company (MPC) and then subsequently analyses the impacts of membership of the two dairy farmer collective organizations taken together using primary data collected from 416 member and non-member dairy farming households in the prominent dairying state of Gujarat in India. Dairy households belonging to the Other Backward Class (OBC) category are significantly less likely to join cooperatives, and the association between cooperative membership and households from scheduled groups, although not statistically significant, is still negative. In contrast, the dairy households from either scheduled groups or the OBC category are significantly more likely to become members of an MPC. Annual household income negatively influences Co-operative membership; while it positively influences MPC membership. By applying Propensity Score Matching, we find positive income effects for the members. The annual net returns from local cow increase significantly by INR 3,714/-, while the annual net returns from buffalo increase significantly by INR 6,430/-, thereby increasing the total annual net returns from dairy by INR 10,144/- for the members. The share of dairy in total household income increases significantly by 14 percentage points and share of milk sold increases significantly by 1.4 percentage points after membership. While the potential underlying social bias in determinants of membership warrants further investigation, both milk co-operative and producer company models are efficient ways of collective action in the state.
Isolation and identification of exopolysaccharides-producing lactic acid bacteria from conventional Egyptian dairy products
Previously, lactic acid bacteria (LAB) with noteworthy functional attributes have been assessed as conceivable probiotic candidates. Isolation and identification of novel exopolysaccharides-producing LAB from conventional Egyptian dairy products (Laban Rayeb, Kareish cheese, Labneh, baramily cheese, traditional yogurt, and cheese whey) and the probiotic properties of strains were studied. Isolated five LAB strains were identified as Lacticaseibacillus paracasei (S1 and S3), Enterococcus hirae S2 and Enterococcus durans S4. Enterococcus hirae S2 and Lacticaseibacillus paracasei S3 showed the highest exopolysaccharides yield ability. Enterococcus hirae S2 and S5 and Lacticaseibacillus paracasei S3 strains appeared high tolerance to low pH, bile salt, and artificial gastric juice. Some identified strains exhibited resistance and the others were sensitive to a wide range of antibiotics except Enterococcus hirae S5 that showed sensitive to all tested antibiotics. A cold storage had a positive effect on the viable count of Enterococcus durans S4. Our findings revealed that Lacticaseibacillus paracasei S3 and Enterococcus hirae S2 strains might be suitable probiotic candidates for producing functional food products.
Exopolysaccharides, Lactic acid bacteria, Probiotic criteria, Egyptian dairy products
Assessment of 3D Printability of Sweetened Heat Desiccated Concentrated Milk-based Formulations for Preparation of Dairy Sweetmeat (Burfi)
This study was aimed to develop formulations for 3D printing of burfi, with detailed rheological characterization and printability. Milk-concentrate and sugar-based formulations possessed poor printability hence rheology modifiers viz., xanthan gum and corn flour were added. Apparent viscosity, yield stress and storage modulus were critical for 3D printing. Xanthan gum imparted superior print quality as compared corn flour added formulations due to the pronounced shear thinning behaviour. Formulation prepared using milk concentrate to 45% TS, added with 30% sugar and 0.5% xanthan gum exhibited highest dimension accuracy factor (97.01%) and found to be best suited for 3D printing.
3D printing, Rheology, Dairy Technology, Burfi.
Deepak Vats, Kaushik Khamrui, Writhdhama Prasad, Jatindra K Sahu and Satheeshkanth SSM
Optimization of Prunus napaulensis fruit yoghurt process parameters using Response Surface Methodology with enhanced nutritional and sensory attributes
This study aimed to optimize the process parameters for developing yoghurt enriched with Prunus napaulensis, a nutrient-rich indigenous fruit, using Response Surface Methodology (RSM) to enhance its nutritional and sensory attributes. The yoghurt was formulated with varying levels of fruit pulp (6-8%), inoculum (1-2%), incubation time (4-8 hours), and incubation temperature (37- 42°C). The optimization targeted pH and titratable acidity as key responses. A Central Composite Rotatable Design (CCRD) was employed, and the statistical analysis revealed significant models with R2 values of 0.9493 and 0.9663 for pH and titratable acidity respectively. The formulation -7% fruit pulp, 1.5% inoculum, incubation at 39°C for 6 hours- yielded a product with desirable pH and acidity. Sensory evaluation indicated that the fruit yoghurt exhibited improved colour and texture due to natural pigments and fibre content, though overall acceptability remained comparable to traditional yoghurt. Physicochemical analysis confirmed enhanced nutritional value, notably increased protein, carbohydrates, vitamins, minerals and anthocyanin content, making it a superior alternative to standard yoghurt. However, the fruit yoghurt demonstrated lower water holding capacity and higher syneresis, impacting texture. Microbial analysis confirmed product stability and safety throughout a 21- day storage period. In conclusion, Prunus napaulensis offers significant potential for developing value-added dairy products, providing year-round availability of the fruit. The study supports its commercial viability and underscores its role in diversifying yoghurt products while aligning with consumer preferences for health-conscious foods. Further investigations should explore the long-term health benefits and market acceptance of the developed fruit yoghurt.
Inulin and Polydextrose as Fat Replacers in Non-Fat Dahi: Physicochemical, Textural and Sensory Properties
The potential of inulin and polydextrose as a fat replacer in fat-free dahi was evaluated in this study. The effects of adding combination of different type of inulin with polydextrose (1:1) on the physicochemical, texture and sensory properties of non-fat dahi were investigated during storage. Compared with control non-fat dahi (CND), the addition of combination of inulin and polydextrose increased the solid content, pH, viscosity, firmness value and water holding capacity of non-fat dahi, however, no such difference was observed between control full-fat dahi (CFA) and dahi added with fat replacers. Sensory scores of dahi added with fat replacers were similar to that of CFD while lowest acceptability scores were observed for CND. The sensory attributes and physicochemical properties such as firmness, water holding capacity and pH value decreased significantly after 6 days of storage in both control dahi and dahi added with fat replacers. The results indicated that combination of inulin and polydextrose may be used as alternative sources of fat replacer to enhance the quality attributes of non-fat dahi.
Development of a lightweight deep learning model for the identification and classification of Indigenous cattle breeds
This study aimed to develop a lightweight deep learning model for the identification and classification of Tharparkar and Hariana cattle breeds as they are phenotypically similar-looking and have subtle differences in visual appearance. Images were collected from 115 cows of each breed under natural conditions. A CNN-based semantic segmentation model was developed to accurately identify the cow as a Region of Interest in the given image. The IoU value of 84.15% and F1-Score of 87 % of the segmentation model for the cow region suggested that the model was capable in segmenting the cow pixels. The masked image as output from the segmentation model was used as input for the final breed classifier model. The recall value of 86 % and precision value of 88 % of the segmentation model for the cow region indicated that the model effectively identified cow regions with high accuracy, minimizing false positives. The model requires approximately 618 ms and 3.27 million parameters to perform segmentation for one image. The accuracy of the classification model for the Tharparkar and Hariana class was found to be 72.5%. Precision, recall value, and F1-Score for the Hariana breed were 73.7%, 70.0%, and 71.8% respectively. Whereas precision was 71.4%, recall value was 75.0%, and F1-Score was 73.2% for Tharparkar. This study attempted to differentiate white-coloured breeds using a deep learning method without the help of manual help and experts. Further research on robust datasets and fine-tuning of the model parameters may lead to better accuracy in breed classification.
Understanding the association between milk yield with major milk constituents and somatic cell count in Jersey crossbreds
In the dairy industry, understanding the correlation between somatic cell count (SCC), milk constituents and milk production is essential for optimizing milk production, ensuring milk quality, and maintaining cow health. Studying relationships among them can guide dairy farmers to enhance the productivity of their animals by making informed decisions thus improving food and nutritional security. The study found correlations between test day milk yield with SCC, total solids, Solid Not Fat (SNF), lactose, protein, and fat as -0.233, -0.092, -0.056, -0.131, and 0.092 respectively. Protein and lactose content showed a significant, inverse relationship with milk yield, with correlation coefficients below zero (P<0.01). However, total solids, fat content, and SNF displayed a weaker, non-significant negative correlation with milk yield. Moreover, test-day milk yield and SCC also exhibited a significant negative (P<0.05) correlation. These results indicate that lower protein and lactose levels, along with higher SCC, are associated with reduced milk yield, indicating the importance of managing these factors to optimize dairy production and enhance the overall quality of the milk.
Seasonal variation in composition, physicochemical properties and microbial load of raw milk: A comparative study between organized and unorganized dairy farms
Raw milk is a highly perishable agricultural product that plays an important role in the dairy industry and human nutrition. Its composition and quality are influenced by various factors, including the type of dairy farm, seasonal changes, and storage conditions. The present study investigates the seasonal variation in the composition physicochemical properties and microbial load of cow raw milk in Guwahati, Assam. A total of 24 raw milk samples were collected from organized and unorganized cattle farms in different seasons for the study. In comparison to unorganized farms, organized farms had significantly higher (P < 0.01) levels of fat, SNF, protein, lactose, and ash. In comparison to summer milk, winter milk had higher (P < 0.05) levels of fat, SNF, protein, and ash except for the lactose content which was lower (P < 0.05) in winter. The pH of raw milk was also higher (P < 0.01) in the winter. Furthermore, organized farms had a higher (P < 0.01) raw milk specific gravity than unorganized farms. Both room and refrigeration storage temperatures caused significantly higher (P < 0.01) total viable count (TVC) and coliform count in milk during the summer. In conclusion, the findings of this study illustrated the dynamic nature of raw milk quality in various seasons and farm types. These variations have implications for raw milk quality and safety, emphasizing the need to implement appropriate management practices in dairy farms to maintain high-quality and safe milk throughout the year.
Bacteriocin production by lactic acid bacteria and their antioxidant property
Lactic acid bacteria (LAB) are well known for their health benefits and hence they have wide application in food industries. These lactic acid bacteria produce bacteriocin, low molecular weight protein, which inhibit the growth of several closely related bacteria. In present study, out of 25 lactic acid bacteria 9 isolates produce higher lactic acid were evaluated for their ability to produce bacteriocin. Their growth pattern suggested that L10 showed highest growth compared to other. These LAB were examined for their antimicrobial activity against pathogens and their results revealed that all the isolates inhibit the growth of Staphyoloccus, Enterococcus, Serratia, Micrococcus, however, unable to inhibit growth of E. coli, Salmonella, Proteus, and Yersinia. Isolates L1 to L4 shows inhibition of Listeria monocytogens while rest of bacteria were unable to show antimicrobial activity against it. Antioxidant activity measured using FRAP assay suggested that isolated L6 (0.236 mM/g) showed highest antioxidant followed L3 and L11 which showed similar antioxidant activity (0.207 mM/g). Bacteriocin was partially purified using ammonium precipitation. Quantification of partially purified bacteriocin revealed that highest production was by isolate L3 (32.2 IU) followed by L6 (30.45 IU) and L1 (30.38 IU). Among all the isolates L3 showed higher antioxidant and higher bacteriocin production and hence it was identified as Enterococcus faecium. Thus, potential culture can be used for inhibition of pathogenic microbes by its antimicrobial bacteriocin production.
Trupti K. Vyas, Avantika R Patel and K. G. Patel
Performance assessment of the dairy co-operatives in the mainland and Saurashtra-Kutch regions of the Gujarat, India
Dairy co-operatives in Gujarat (India) is a perfect case of local institution driving economic development. However, the discrepancies in its growth still exist across regions due to factors like social rigidity, bureaucratic procedures, inadequate local involvement, and management issues. The co-operative model completely failed once in the Saurashtra-Kutch region of the state and was re-established during 2007-09. Hence, the present study measures the performance of village-level dairy co-operatives societies (DCS) in the Mainland portion and Saurashtra-Kutch region of Gujarat over two periods (2011-14 & 2015-19) and proposes strategies to improve the performance. A total sample of 120 DSCs was taken from four milk unions, two from each region, and Iyengar and Sudarshan’s approach was used for calculating the composite performance index which assigns weights inversely varying with variation in the indicator. The inverse variance-based co-operative performance index analysis of 120 DCSs across two regions suggests that the Mainland region (0.269) DCSs perform better than the Saurashtra-Kutch region (0.194) and over a period, the performance has improved to 0.354 and 0.271, respectively. Further, logistic regression-based marginal effects indicated that the probability of having high financial performance is 0.278 times greater for DCS with high physical performance than the counterpart. This suggests that poor performers should diversify and intensify input and other services delivery which will raise member participation rate,
Darshnaben P Mahida, BS Chandel, Ajmer Singh, Sendhil Ramadas, R. Malhotra, K. Ponnusamy, Kaushik Khamrui
Effect of potential adjunct culture on physico-chemical and ripening parameters of goat milk white brined cheese
This study aimed at assessing the potential Lactobacillus strain which could survive conditions prevalent in goat milk white brined cheese (GM-WBC). Six single strains of Lactobacillus were screened for acidification, salt tolerance (3-9%), proteolytic activity, lipolytic activity and compatibility with starter cultures. Lactiplantibacillus plantarum was most tolerant to salt (7% NaCl) followed by Lacticaseibacillus casei. All strains exhibited good proteolytic activity with maximum being observed for L. casei. Two strains i.e. L. casei and L. plantarum were selected and added individually into GM-WBC to study their effect on physico-chemical and biochemical characteristics during ripening. Free fatty acids and water-soluble nitrogen increased significantly throughout ripening for 60 days in all samples with highest in case of GM-WBC with L. casei. SDS-PAGE of cheese extract showed unknown bands in GM-WBC with L. casei sample from 15th day of ripening depicting higher proteolytic activity of L. casei compared to L. plantarum. Thus, L. casei could be used as a potential adjunct culture for manufacture of GM-WBC.
Adjunct cultures, White brined cheese, Lactobacillus species, Ripening period, Physico-chemical properties
Impact of Dairying on Livelihood Security of Dairy Farmers in Aspirational Districts of Karnataka
This study examines the socio-economic impact of dairying on the livelihood security of farmers in the Aspirational districts of Karnataka, viz., Raichur and Yadgir districts. Dairying is a vital component of rural economies, contributing significantly to food security and poverty alleviation. Livelihood Security Index (LSI) was constructed to assess the differences between dairy and non-dairy farmers across seven dimensions; food and nutritional security, economic security, health security, educational security, social security, institutional security, and infrastructural security. Findings indicate that dairy farmers enjoy higher LSI compared to their non-dairy counterparts, attributed to consistent income generation and better integration into support systems. The study also highlights essential management practices adopted by dairy farmers, including housing, feeding, health care, breeding, and milking techniques. These practices were crucial for enhancing productivity and profitability in the dairy sector. The research underscores the importance of promoting dairying as a sustainable livelihood strategy to improve the rural livelihoods of farmers, especially in Aspirational districts of our country.
Socio-economic impact, Livelihood Security, Dairying, Aspirational District
Estimation of production cost for Indian artisanal sour buttermilk powder
The present investigation was aimed to estimate the production cost of Indian artisanal sour buttermilk powder that contains 53% protein. Additionally, it exhibits numerous techno-functional properties such as “instant” in wettability (3 s), excellent flowability (angle of repose=28.36º), water binding capacity (4.34 g/ g of protein) and excellent emulsification stability (80.70%) along with essential amino acids, fatty acids and antioxidants. Beside process standardization for the production of Indian artisanal sour buttermilk powder, this study aimed to estimate its production cost with a numerous assumption. Main assumption was production of 1260.12 tons of Indian artisanal sour buttermilk powder in 300 days. Numerous heads such as raw material, packaging material, land and building, manufacturing, utility, manpower, marketing and distribution etc. were taken as a crucial factor during estimation of total production cost of Indian artisanal sour buttermilk powder. The calculated cost for 500 g pack and 1 Kg pack of this powder was Rs. 424.14 and Rs. 212.07, respectively.
Effect of feeding total mixed ration supplemented with sodium bicarbonate and magnesium oxide on milk yield, milk composition and manure score in early lactating dairy cattle
The study was conducted on 120 crossbred early lactating dairy cows to compare the effect of feeding Total Mixed Ration (TMR) supplemented with or without buffers i.e. sodium bicarbonate (NaHCO3) and magnesium oxide (MgO) on milk yield, milk composition (milk fat percentage, solid not fat) and manure score. Animals were selected from 8 dairy farms in the Hoshiarpur district during the July-August period of 2021 and 2022, they were divided into 3 treatment groups (T1, T2 and T3) at each farm with 5 cows in each group, and 8 replications. During the 60 days trial, each cow in the treatment group T3 was fed a diet consisting of TMR along with a buffer prepared on farm using NaHCO3 and MgO in the ratio of 3:1 and mixed in concentrate ration @ 1kg/quintal. Each cow in group T2 was fed a diet that contained only TMR. In T1group, no TMR and buffers were fed to the cows, only routinely farmers practiced was followed. The TMR was offered ad libitum indoors in T2 and T3 treatment groups at 09:00 and 18:00 h. Milk yield, milk fat percentage, Solid Not Fat (SNF) and manure score were recorded on days 0 and 60 of the 60-day trial. SPSS software was used for statistical data analysis. The results showed that feeding TMR to early lactating dairy cows with or without the addition of dietary NaHCO3 and MgO increased milk yield, milk fat percentage and SNF concentration significantly (p>0.05). However, there was no significant (p>0.05) difference in milk yield between the T2 and T3 treatment groups. Additionally, cow dung was observed using the consistency and digestion methods. Score 2 was noted in T1 treatment group, whereas Score 3 was noted in the T2 and T3 treatment groups under the consistency method. Using the digestion method, Score 2 was seen in the T1 treatment group, whereas Score 1 was seen in the T2 and T3 treatment groups. Implementing TMR in dairy cattle is efficient and effective, particularly in terms of milk production and milk composition, as well as improving manure score, which is an indicator of feed digestibility.
Dairy cattle, TMR, buffer, milk yield, milk composition, manure score
Preparation and quality assessment of Mozzarella cheese from Buffalo milk with addition of specific type of LAB
This study investigates the chemical composition, microbiological attributes, and sensory properties of Mozzarella cheese produced from buffalo milk collected from selected farms in Haripur, Jaintapur Upazila. The cheese was prepared using varying concentrations of lactic acid bacteria (LAB) starter cultures (0.0%, 0.5%, 1.0%, and 2.0%), followed by enzymatic coagulation with rennet. The physico-chemical analysis revealed that the addition of LAB significantly (P < 0.05) increased the dry matter (DM%) and ether extract (EE%) content, with the highest values observed in the T3 treatment (2.0% LAB). Conversely, nitrogen-free extract (NFE%) decreased significantly with increasing LAB concentration. The microbiological analysis demonstrated a significant increase (P < 0.05) in LAB count across treatments, while the standard plate count (SPC) showed an upward trend, though not statistically significant. Coliform bacteria were absent in all samples. Sensory evaluation indicated substantial improvements (P < 0.05) in color, taste, texture, flavor, and appearance with increasing LAB levels, particularly in T2 (1.0% LAB) and T3 (2.0% LAB). These findings suggest that the incorporation of LAB enhances both the quality and sensory attributes of Mozzarella cheese, making it a promising approach for cheese production.
Mozzarella cheese, Buffalo milk, quality and Lactic acid bacteria
Optimization and quality characterization of Aloe vera enriched flavored wheybeverage
Whey is a by-product from cheese, channa and paneer industries containing valuable nutrients like lactose, proteins, minerals and vitamins etc. Aloe vera is often called “miracle” plant due to its antiseptic, antibacterial, antiviral, anti-diabetic, anti-carcinogenic, anti-inflammatory, natural healer, improves human immune system and digestive system.In the present investigation, paneer whey has been used as a base material to prepare flavoured whey beverage by incorporating Aloe vera juice. Different concentrations 0, 5, 10, 15 and 20 per cent of Aloe vera juice were optimized to prepare whey beverage. The effect of Aloe vera juice incorporation on sensory, proximate composition and physicochemical characteristics of control and whey samples were studied. The treatment samples were observed to be accepted well and comparable to control samples on sensory evaluation. The overall acceptability of experimental samples was between 7.12-7.40 which was on par with control. From organoleptic scores and colour data, it was observed that no significant difference in colour and taste were perceived in experimental products. Total solids, fat, protein and carbohydrate constituents were reduced marginally due to dilution effect. Titratable acidity and viscosity increased in treatment samples, whereas pH was decreased slightly. However, the incorporation of 15% aloe vera juice showed organoleptically most liked Aloe vera enriched flavored whey beverage in terms of sensory quality without adversely affecting the physicochemical properties.
S. Sharath Kumar, S. Kartikeyan, G. Swarnalatha and S. Swathi
Impact of Microwave Treatment on Paneer: A Study of Image Analysis and Quality
The image processing technique was employed to analyze microwave-treated paneer samples. These samples were prepared through the standard heat-coagulation process of milk to produce paneer. A microprocessor-controlled semi-automatic pressing technique was utilized for paneer pressing, and its textural parameters were assessed using image-analysis methods. Microwave heating was introduced to extend the shelf-life of the paneer. Subsequently, paneer samples were placed in a 50 mm diameter dish and scanned using a Canon scan Mark II 9000F scanner to analyze colour parameters. The structure visible in the images was evaluated both before and after microwave treatment. It was observed that longer durations of microwave heating affected the browning index, while shorter exposures did not significantly enhance shelf life. The microbial quality shelf-life of microwave-heated paneer samples was extended by up to 15 additional days compared to control samples.
Application of response surface methodology in preparation of spinach paneer
The objective of current study was to optimize the level of milk fat, rate of addition of whey protein concentrate -70 (WPC-70) and rate of addition of spinach paste to prepare spinach paneer using response surface methodology. Milk fat content, rate of addition of WPC-70 and spinach paste were used as variables while sensory attributes of paneer viz., flavour, body & texture, colour & appearance and textural attributes of paneer viz., hardness and chewiness as well as compositional parameters such as moisture content and fat content on dry matter basis are used as responses. On the basis of the results, RSM suggested the milk fat content, rate of addition of WPC-70 and spinach paste to be 3.08%, 0.96% and 10.11% respectively with desirability of 0.92. The experimental spinach paneer was prepared as per the suggestions from RSM and compared with control paneer prepared from standardized milk containing 4.5% milk fat and 8.5% MSNF. Moisture, fat and carbohydrate content of spinach paneer was significantly different from control paneer while protein and ash content were statistically similar. Textural and sensory characteristics were statistically similar. Hence, RSM can be a useful tool for optimization of spinach paneer from spinach paste.
Effect of blends of Sorghum (Great millet) and whey protein concentrate on the quality characteristics of lassi
An attempt has been made to address the iron and fiber deficiency in dairy products (lassi) by utilizing various levels of germinated sorghum flour and whey protein concentrate (WPC-80). Sorghum is one of the significant members among millets and WPC is one of major by-product of dairy industry. In this study, sorghum flour is utilized at 2, 3 or 4 per cent to optimize the product. The blended product at the 3 per cent (T2) awarded an overall acceptability score of 8.01, which was substantially higher than that of the control group (7.50). Thus, in comparison to the control group (0.00 mg of iron and fibre), T2 had 0.06 mg of fibre and 0.16 mg of iron. In contrast, WPC blended at 2 per cent level paired with 3 per cent sorghum flour awarded significantly (P ≤ 0.05) higher overall acceptability score of 8.10 compared to control (8.01) and had higher amount of protein 4.28 per cent than control 2.71 per cent.
Analysis of sensory, textural and compositional attributes of protein-rich dairy spread using response surface methodology
A protein-rich dairy spread was formulated using white butter, WPC-80, and Greek yoghurt. Response surface methodology (RSM) was used to optimize the levels of white butter and WPC-80. The optimization considered sensory attributes like flavour, body and texture, colour and appearance, spreadability, and overall acceptability, as well as hardness, fat, and protein content. RSM suggested the optimal levels to be 38.10 per cent white butter and 18.10 per cent WPC-80. The experimental protein-rich dairy spread, prepared based on RSM suggestions, was compared to a control spread. The experimental spread showed statistical similarity to the control in terms of compositional parameters, except had a significantly higher protein content (14.85%) and lower carbohydrate content (5.54%) compared to the control spread. The acidity (% LA) and tyrosine value were also significantly higher in the protein-rich dairy spread. The experimental sample was also superior to the control sample in sensory attributes. Microbiologically, both the experimental and control samples were free from aerobic plate count, coliform count and yeast and mould count.
Optimization of Frozen Yoghurt Based on Fat Content and Product Temperature for Superior Sensorial Attributes
A beloved dairy desert with a long history, frozen yoghurt has garnered praise for its creamy and tangy flavour profile and is marketed as a cool substitute for traditional ice cream. The interaction of fat content and freezing temperature is acknowledged as a key factor influencing the sensory characteristics of frozen yoghurt. Even though these characteristics are very important, there is a major research gap since not much has been done to explicitly examine the best fat content and freezing temperature combination for frozen yoghurt. This study intends to close this gap by optimizing frozen yoghurt depending on fat content and ultimate temperature utilizing factorial design capabilities. For every sensory property, the model demonstrated great significance and accuracy (R2≥88.96% and p<0.05). The model's forecast and the optimized frozen yoghurt were closely matched (p>0.05), also had the greater sensory qualities (more than 8.2). The optimized product was cohesive and chewy, with good springiness and mild firmness. It also confirmed microbiological safety criteria with a low total plate count (2.1 × 108 cfu/g) and non-detectable levels of mold, yeast, and coliform (ND). The research offers a comprehensive grasp of the aspects impacting product quality, such as consistent sensory qualities, textural features, and microbiological safety, which is essential information for the industry. The results open the door to improved frozen yoghurt quality, satisfying customer demands, and promoting industrial improvements.
Arijit Ray, PS Minz, Chitranayak, Hima John and HK Rohit
Feasibility assessment of sensorial accepted novel dairy based dip during storage
In recent era, the inclination of people towards convenient food products has increased due to health consciousness and growing urbanization as well as rapid change in social and cultural practices. The preparation of sauce or dip like products with some diversification and enhanced nutritional as well as functional value have become an area of research. Therefore, an attempt was made to develop a novel dairy based dip like product from heat-acid induced milk gel and whey. Based on the sensory analysis during preliminary trails, level of cream (40% milk fat), whey, common salt, glycerol monostearate, trisodium citrate and sodium hexametaphosphate were optimised. A good quality of dairy based dip could be prepared using heat-acid induced milk gel from bovine skim milk, cream (40% fat), whey, common salt, trisodium citrate, sodium hexametaphosphate and glycerol monostearate @ 52.67%, 14.70%, 31.73%, 0.42%, 0.16%, 0.16% and 0.16%, respectively. The developed product was stored at refrigeration temperature (4±1 ºC) in PET bottles. It was stable up to 11 days in in the aspect of physico-chemical, sensorial and microbiological point of view. For the first time, a novel dairy based dip was formulated in a stable form using direct application dairy byproducts (whey and skim milk).
Subhadip Manik, Anindita Debnath, Shamim Hossain, Partha Pratim Debnath, Kuntal Roy, Pinaki Ranjan Ray and Lopamudra Haldar
Effect of incorporation of dietary fibers on reduced calorie Kulfi containing whey protein concentrate
To improve the dietary value of Kulfi, 50% of the sugar was replaced by stevia (at 0.05%), 3% whey protein concentrate (WPC) was added along with - 0.5 and 1% dietary fiber [pectin and wheat bran (WB)]. As the level of pectin and WB addition increased the specific gravity increased and freezing point decreased. At 1% pectin and WB addition the melting rate decreased and at 1% pectin and 0.5 and 1% WB addition there was a significant increase in hardness. Based on sensory analysis Kulfi with 0.5% added pectin was judged to be on a par with the control.
Kulfi, Pectin, Wheat bran, Dietary fibers, Stevia, Whey protein concentrate