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.

The coastal region of West Bengal is prone to environmental challenges such as cyclones, water salinity, and frequent flooding, for that reason, people prefer diversifying different farming enterprises over the specialization of any farming enterprise. A sample of 200 respondents was collected through a multi-stage random sampling method to analyse the determinants of the adoption of the dairy component in dairy-based integrated farming systems (IFSs) in coastal region of West Bengal. Employing a seemingly unrelated bivariate probit model, the study utilized the profit share of dairy in IFSs and the number of cattle in households as dependent variables (which are the adoption parameters of the dairy component in IFSs), while farmers' socio-economic attributes served as explanatory variables. The finding shows the number of cattle in households had a positive marginal effect on the profit share of dairy in IFSs. In the Dairy + Crop + Goat framing system, the probability of more cattle adoption was low compared to the Dairy + Crop farming system. Regular extension contact by the farmers helped to get more profit from dairy component in IFSs. Most dairy farmers sold their raw milk to retailers. If farmers sell their raw milk to milk vendors, the profit share of dairy in IFSs reduction probability will be 20 per cent compared to a cooperative society. Hence, establishing more cooperative societies and expanding their area coverage in this region become crucial for adopting more dairy components in IFSs.

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.

This investigation aimed to check the hydrolysis of sucralose at high-temperature processing (115±1 °C for 5 min) of low-calorie basundi stored at 30±1 °C in a polypropylene (PP) container. Basundi is an Indian heat-desiccated traditional milk product. The milk was concentrated to 20% and then simmered at 90±1 °C for 17 min after adding 0.162 g sucralose. High-performance thin-layer chromatography (HPTLC) analysis showed the same concentration of sucralose (1425 µg in a 10 g product) on the 15th and 30th days. Thus, it confirmed the stability of sucralose at high-temperature processing (HTP), at 90±1 °C for 17 min, and storage at room temperature for 30 days.

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.

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.

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.

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.

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.

Mastitis an inflammatory condition of mammary glands is a multi-factorial disease of dairy animals. It is characterized by physical, chemical and bacteriological changes in the milk. In the present study prevalence of Enterococcus faecalis (E. faecalis) and Pseudomonas aeruginosa (P. aeruginosa) were studied along with their antibiotic resistance pattern. One hundred and ten milk samples were screened from mastitis cattle and buffaloes in and around Ludhiana from December 2020 till June 2021. The prevalence of E. faecalis and P. aeruginosa was 7.05% and 4.70% respectively in mastitis milk samples tested. The isolates of E. faecalis were resistant to penicillin G (100%), vancomycin, erythromycin, and tetracycline (83.33%) and sensitive to nalidixic acid (100%), streptomycin (83.33%), oxacillin, gentamicin, ciprofloxacin and ceftriaxone (66.66%) whereas isolates of P. aeruginosa were resistant to ampicillin, ciprofloxacin, ceftriaxone, penicillin G, streptomycin, amikacin, vancomycin (100%), tetracycline and teicoplanin (75%) and sensitive to cefuroxime, gentamicin, and oxacillin (100%). In E. faecalis, vanA, vanB (50%), tetL (83.33%) and mrsA/B (100%) antibiotic genes could be amplified whereas in P. aeruginosa, aadA, DHAM (100%), sulI, sulII (100%), gyrA, gyrB (100%) and tetC (50%) antibiotic genes were amplified. Thus, it is concluded that there is an evolving prevalence of environmental pathogens such as E. faecalis and P. aeruginosa in mastitis which is alarming and thus necessary action and plans should be followed for controlling the antibiotic resistance in these pathogens as these are of zoonotic significance