Research and Reviews : Journal of Dairy Science and Technology
Volume 5, Issue 1 (2016)
Published
Table of contents
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Use of Area Specific Mineral Mixture to Ameliorate Region Specific Reproductive Problems in Ruminants
Abstract: Reproductive inefficiency in ruminant cows is one of the most important global problems affecting the profitability of the farm. Some trace minerals like Ca, P, Cu, Zn, Co and Mn have important roles to maximise reproductive performances. Even marginal deficiency of these minerals can impair reproduction showing clinical signs of deficiency. Effects of mineral deficiency and metabolic disorders in all categories of dairy animals have been observed due to lower …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 1, 2016 · pp. 1–4 Read article
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“High Melatonin Milk”- Milk with Intrinsic Health Benefit
Abstract: Melatonin C13H16N2O2 (molecular weight: 232) or N-acetyl-5-methoxytryptamine, is chemically an indoleamine and derived from the essential amino acid tryptophan. It is a hormone and due to secretion from pineal gland, it is also called as active pineal factor. Its IUPAC name is N-[2-(5-methoxy-1H-indol-3-yl)ethyl] acetamide. The indole ring acts as the chromophore showing maximum absorbance at 223 nm, and the functional groups contribute to its fluorescence property. Lerner et al. 1959 …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 1, 2016 · pp. 13–16 Read article
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Assessment of In Vitro Probiotic Potential of Lactic Acid Bacteria
Abstract: AbstractProbiotic potential of fermented milks isolates Lactobacillus rhamnosus NS6, Streptococcus thermophilus MD2 and Streptococcus thermophilus MD8 were carried out by performing various in vitro tests. MD2 and MD8 were able to survive at pH 2 and 3 in broth, while NS6 was found to be pH sensitive and could not survive at pH 2, but maintained its viability at 3 pH. All the cultures were able to survive at 0.5 …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 1, 2016 · pp. 17–30 Read article
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Significance of Growth Rate, Acceptability of Fermented Milk and Release of Peptides by Lactic Cultures
Abstract: Ten lactic cultures (S. thermophilus MD2, S. thermophilus MD8, Lc. lactis 009, L. fermentum AI2, L. fermentum AI3, L. fermentum 138, L. plantarum AD29, L. rhamnosus NS4, L. rhamnosus NS6 and E. feacalis ND3) isolated from vegetables and fermented foods were evaluated for their potential to ferment milk, produce good quality curd and ability to release peptides in fermented milk. It was found that S. thermophilus MD8, S. thermophilus MD2 …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 1, 2016 · pp. 31–40 Read article
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Potentiality of Application of Microwave Heating in Dairy Industry
Abstract: Microwave technology is an advanced technology that has been applied by the food industry in recent years. Microwave processes offer distinct advantages in conduction heating methods in food processing due to their potential for rapid and uniform product with reduced surface temperatures. Microwave radiation leads to lysis of microorganisms in foods resulting in increased shelf life of food products. When a food product is subjected to microwave heating, heat is …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 1, 2016 · pp. 41–55 Read article
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Emerging Pathogens in Dairy Industry
Abstract: The epidemiology of food borne disease is changing due to change in food habits of the consumers. New pathogens have emerged, and some have spread worldwide which includes Salmonella, Escherichia coli O157:H7, Campylobacter, and Yersinia enterocolitica. These pathogens have reservoirs in healthy food animals, from which they spread to an increasing variety of milk and milk products. If raw milk is consumed as such or if there is problem in …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 1, 2016 · pp. 5–12 Read article