Souvenir of International Conference On Sustainable Innovations in Dairying 2015

SOUVENIR
With best compliments from :

April 02-05, 2015
Focal Theme:
(POLY UNIT)
Dairying for Nutritional and Livelihood Security
Head Office
POST BOX NO. 321,
PHUENT SHOLING, BHUTAN
Tel: 00975-5 252120/252458
Fax: 00975-5-252248
E-mail: mdrsa@druknet.bt
Website: www.rsabhutan.com
Venue :
International Convention Centre
Rajgir, Nalanda, Bihar, INDIA
Kolkata Sales Office:
# 0612-2222920
ICSID 2015 April 02-05, 2015
11/D/1A, B.T.Road,
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Tel: (033)-25444384/072
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Organized by
About
D
out
Dairy Technology Society of India
airying as a component of the food processing sector is of paramount significance

in the socio-economic environment of India. Dairy products have occupied a
special position in the Indian culture since ancient times. The onus of manufacture
of these dairy products in an organized manner has been largely on the shoulders
of the Indian Dairy Technologists so that they are available to consumers in plenty,
conveniently and in safe packages. In this era of global markets, the need for
increased co-operation, co-ordination and dialogue among all facets of the dairy
industry now looms larger than ever before.
The Dairy Technology Society of India was created with the objective to
promote and develop a forum for the scientific discussion and exchange of ideas in
the field of Dairy Technology and allied fields. Such a body would encompass dairy
chemists, dairy microbiologists, dairy engineers, economists, publishers in the
dairy field, businessmen, industrialists and artisans engaged in dairy-based
enterprises.
The Dairy Technology Society of India was formally launched on August 22,
2005 at National Dairy Research Institute, Karnal. The membership has, since then
grown to above 530 with 5 benefactor Members from all over India. The society,
within a short span of six years, has already organized two National Seminars and
three National Workshops: National Seminar on Value-added Dairy Products
(December 21-22, 2005), National Workshop on Entrepreneurship Development
in Dairy and Food Industry (December 23, 2005), National Workshop on Prospects
and Challenges of Manufacturing Organic Indigenous Milk Products for Export
Market (November 26-27, 2006) National Workshop on Institute-Industry
Dialogue on Participatory Research (January 24, 2007). The society also organized
a very successful International Conference on Traditional Dairy Foods (ICTDF
2007) during November 14-17, 2007 at the National Dairy Research Institute,
Karnal. It was attended by nearly 500 delegates including international experts
from nearly 20 different countries.
The society has taken again a lead in organizing the International
Conference on Functional Dairy Foods during November 16-19, 2011 at NDRI,
Karnal. The conference provided an appropriate forum for deliberating theoretical
and practical issues related to manufacture, quality assurance and marketing of
functional dairy foods. The conference also dealt with novel technological aspects,
new developments in equipments, functional dairy ingredients,
prebiotics/probiotics, delivery systems, nanotechnological applications,
micronutrient fortification, validation aspects, regulatory and marketing issues
among many other important topics.
Sanjay Gandhi Institute of Dairy Technology
anjay Gandhi Institute of Dairy Technology (SGIDT), Patna was established under
the aegis of the Rajendra Agricultural University, Pusa, Bihar on 14th December
1980 at the university headquarters. The regular academic program was started in
1982 in the RAU, Pusa campus. The institute was subsequently shifted to ARI
campus, Patna in the year 1986. SGIDT moved to its own campus at Jagdeo Path,
Patna on 16th May 1999. SGIDT is now under the administrative control of Bihar
Agricultural University established in the year 2010. The university has its
headquarters at the campus of Bihar Agricultural College, Sabour which was
established on 17th August 1908 as Bengal Provincial Agricultural College, Sabour,
Bhagalpur as one of the earliest Agricultural colleges established in India.
The institute is mandated
To train personnel in dairy technology and dairy husbandry in order to
handle dairy development programs in the state of Bihar.
To provide short term training to dairy farmers, dairy entrepreneurs and
dairy technicians as and when required.
To impart training in dairy technology and dairy science to the students of
faculty of Dairy Technology of the University.
To conduct postgraduate program in the selected areas of dairy science as
per requirement of the state.
To carry out research in collaboration with related disciplines on various
aspects of dairy science and technology.
To disseminate the scientific knowledge in relation to milk and milk
products through extension education programs.
Presently, the institute offers four years Bachelor Degree program in Dairy
Technology. The courses are run as per the recommendations of "Deans
Committee adopted by most of the leading Dairy Education institutes in the
country. Post Graduate program is likely to start soon. Apart from teaching, the
institute undertakes various applied research on Dairy and Milk Products. It is also
involved in imparting training to various stakeholders and skill development of
farmers and entrepreneurs in the state.
SOUVENIR
April 02-05, 2015

Focal Theme:
Dairying for Nutritional and Livelihood Security
Venue
International Convention Centre
Rajgir, Nalanda, Bihar, INDIA
Organized by
International Conference on Sustainable Innovations in Dairying

April 02-05, 2015
Published by:
Dr. S. Singh
President
Dairy Technology Society of India
Karnal
Compiled & Edited by:

Dr. Kaushik Khamrui
Ms Ritika Puri
Dr. R.R.B. Singh
Dr. A. K. Jha
Dr. J. Badshah
Mr. Suryamani Kumar
Printing:
Vatayan Media & Publication Pvt. Ltd.
Ayodhya Apartment, Freser Road,
Patna
Ph. : 0612-2222920
RAJ BHAVAN
KESHARI NATH TRIPATHI
PATNA - 800 022

Ph. 0612-2217626, Fax : 2786184
GOVERNOR OF BIHAR
MESSAGE
It gives me pleasure to know that Sanjay Gandhi Institute of Dairy Technology,
Patna, a unit of Bihar Agricultural University, Sabour, Bhagalpur and Dairy Technology
Society of India are jointly organizing an international conference on sustainable
innovations in Dairying (ICSID- 2015) during April 02-05, 2015 at the historic city of Rajgir
in Nalanda, Bihar.
Livestock production, particularly dairying has been an integral component of
agrarian economy in India supporting livelihood of more than two-third of the rural
population. Today, India is the world leader in milk production only because of conceited
and coordinated efforts of our scientists, policy makers, and millions of arduous farmers.
I hope the conference will generate some very useful insights and come forward
with pertinent recommendations to help sustainable and inclusive growth in dairy sector.
I congratulate the organizers and wish a grand success to this conference.
(Keshari Nath Tripathi)

Governor of Bihar
Nitish Kumar
Bihar, Patna
Chief Minister
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1st April, 2015
MESSAGE
I am happy to learn that Sanjay Gandhi Institute of Dairy Technology, Patna of Bihar
Agricultural University, Sabour, Bhagalpur and Dairy Technology Society of India are jointly
organizing an International Conference on Sustainable Innovations in Dairying (ICSID -2015)
during April 02-05 at Rajgir (Nalanda).
In the recent years Bihar has made significant strides in agriculture and allied sectors.
With Farmer in the centre stage, we are implementing the Agriculture Road Map in the state
which represents a holistic approach of development of agricultural and allied sectors. It
attempts to achieve qualitative increase in production and productivity across all sectors. This
road map gives special emphasis on dairying and identifies it as one of the key vehicles to
increase farm income in the state. Recently, a state of the art dairy processing plant has been
commissioned at Biharsharif. The annual milk production in Bihar has reached 6.7 million tons.
Enabling factors like improved road connectivity, power, processing facilities and conducive
policies are expected to boost this growth even further.
It is a matter of satisfaction to note that the organizers have identified a pertinent issue
for organizing this international conference at Rajgir. Technologies have yielded rich dividends in
the past but to sustain growth innovations are a necessary prerequisite. It is heartening to know
that a special session has been dedicated to the farmers and entrepreneurs to sensitize them
about the innovations and opportunities in dairying. The insights and experience shared by the
scientists, planner, academicians and all the other stakeholders will go a long way in fulfilling the
objective of the conference. I hope that the organizers will come up with an informative report
containing relevant recommendations which may assist in guiding the programmes and policies
of the dairy sector.
I wish the conference all the success.
Nitish Kumar
Vijay Kumar Choudhary

Minister
Water Resources, Agriculture and
Information & Public Relation
Department, Bihar, Patna
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Ref : ....................................
Sinchai Bhawan
Harding Road, Patna 800 015
Ph.: 0612 2217696 (WRD)
0612 2231212 (Agri.)
0612 2215712 (IPRD)
0612 2217611 (Resi.)
31-03-15
Date :.................................
MESSAGE
It is a pleasure to learn that Sanjay Gandhi Institute of Dairy Technology, Patna (Bihar
Agriculture University, Sabour, Bhagalpur, Bihar) and Dairy Technology Society of India are jointly
organizing International Conference on Sustainable Innovations in Dairying (ICSID-2015) during
April 02-05, 2015 at Rajgir, Nalanda, Bihar.
Agricultural Sector in general and livestock sector in particular is playing the most
important role in ensuring food, nutritional as well as livelihood security to the poor and
downtrodden sections of the Indian Society while contributing significantly to the national
economy.
I believe that the deliberations of this Conference will come up with recommendations
that will pave the way for long term sustainable growth of the livestock sector.
I wish the International Conference a grand success.
Vijay Kumar Choudhary
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MESSAGE
It is indeed a matter of great pleasure to learn that Dairy Technology Society of India
and Sanjay Gandhi Institute of Dairy Technology, Patna are jointly organizing International
Conference on Sustainable Innovations in Dairying (ICSID 2015) during April 02-05, 2015 at
Rajgir, Nalanda, Bihar.
I find the theme of the conference "Sustainable Innovations in Dairying" very
relevant to the current demand of the Indian Dairy Industry. Consumers wish to have
products that taste great, offer health, wellness and good value for money. Sustainable
innovations are therefore the need of the day to provide solutions to the dairy industry in
terms of reducing energy and water consumption, minimizing processing, packaging and
transportation cost of dairy products.
I am sure it will bring together well acclaimed national and international scientist,
researchers, entrepreneurs, farmers and policy makers to discuss the latest developments,
trends, technologies and their applications in all spheres to find newer solution to achieve
the goals of all stake holders.
I convey greetings and best wishes to all the participants and wish the event all
success.
Baidyanath Sahni
Govt. of Bihar, Deptt. of Agriculture
VIJOY PRAKASH
I.A.S.
Agriculture Production Commissioner
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Vikas Bhawan, New Secrtariat

Patna 800015
Off. : 0612 2215720
Res: 0612 2285971
Fax: 0612 2217365
Mob : +91-9473191445
MESSAGE
It is indeed matter of great pleasure to learn that Dairy Technology Society of India and
Sanjay Gandhi Institute of Dairy Technology, Patna are jointly organizing International
Conference on Sustainable Innovations in Dairying (ICSID 2015) during April 02-05, 2015 at Rajgir,
Nalanda, Bihar.
I find the theme of the conference, Sustainable Innovations in Dairying very relevant to
the current demand of the Indian Dairy Industry. Consumers wish to have products that taste
great, offer health and wellness, offer good value for money and environment friendly
packaging. Sustainable innovations are therefore the need of the day to provide solution to the
dairy industry in terms of reducing energy and water consumption, minimizing processing,
packaging and transportation cost of dairy products.
I am sure it will bring together well acclaimed national and international scientists,
researchers, entrepreneurs, farmers and policy makers to discuss the latest developments,
trends, technologies and their applications in all sphere to find newer solutions to achieve to
goals of all stake holders.
I convey greetings and best wishes to all the participants and wish the event all success.
(Vijoy Prakash)
BIHAR AGRICULTURAL UNIVERSITY, SABOUR

BHAGALPUR -813 210 (BIHAR)
Dr. M. L. Choudhary
Phone
Vice Chancellor
Fax
Patna
Fax
Email ID
: 0641 2452605 (R)

: 0641 2452606 (O)
: 0641 2452604
: 0612 2222267 (O)
: 0612 2225364
: vcbausabour@gmail.com
MESSAGE
I am extremely happy that Sanjay Gandhi Institute of Dairy Technology of Bihar
Agricultural University and Dairy Technology Society of India are together organizing an
International Conference on Sustainable Innovations in Dairying during 2-5 April 2015 at
International Convention Centre at Rajgir, Nalanda.
Dairying is an important component of rural household's economy wherein about twothirds of farming households are engaged. It is an important means of livelihood for millions of
landless and small land holders and most of them belong to the category of Below Poverty Line. It
is pro-poor and more equitable than many of the rural livelihood activities.
Bihar has witnessed a revolution in agriculture and dairying in recent past. Livestock
sector contributes about 40 per cent to agricultural GDP in Bihar. The current growth in milk
production has been phenomenal. It is, however, concerning that productivities of milch animals
competitiveness of dairy production and social factors such as poverty, unemployment, food and
nutritional security, and sustainability. For meeting these challenges the key lies in effective
targeting of research and development efforts and investments towards improve efficiency and
Sustainability of dairy production.
Innovations are essential to harness the potentials of dairy sector and therefore I
appreciate the efforts of organizers who have meticulously chosen a very relevant topic and
invited a number of eminent scientists, academicians, policy makers, entrepreneurs and farmers
to discuss and deduce various issues that may guide and shape the pathway of dairy sector.
I wish all the success to this conference.
M.L. Choudhary
Vice-Chancellor
BIHAR STATE MILK CO-OPERATIVE FEDERATION LTD.

COMFED
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ADESH T., (IAS)

Managing Director
MESSAGE
I am extremely delighted to know that Sanjay Gandhi Institute of Dairy Technology (BAU,
Sabour) is organizing an International Seminar on Sustainable Innovations in Dairying (ICSID2015) in collaboration with one of the most prestigious professional societies 'Dairy Technology
Society of India, Karnal' during April 2-5, 2015.
Dairying, of course, is one of the strongest components of Indian agriculture that offers
viable options for ensuring food and livelihood security. Dairy Industry in India has made
phenomenal strides in recent years and the contribution of Dairy Cooperative Societies has been
noteworthy. As Managing Director, COMFED, I congratulate the organizers for selecting a very
relevant theme that is to be deliberated, discussed and documented during the seminar for the
benefit of various stake holders along the dairy value chain.
I wish this conference a grand success.
Adesh T.
MD COMFED
SANJAY GANDHI INSTITUTE OF DAIRY TECHNOLOGY

(Bihar Agricultural University, Sabour)
P.O.- B.V. College, Jagdeo Path, Patna-800 014
Ref. No. ......................

Date ...........................
Dr. R.R.B. Singh

Dean, Faculty of Dairy Technology
MESSAGE
It is a matter of great pleasure that Sanjay Gandhi Institute of Dairy Technology, Patna a
constituent unit of Bihar Agricultural University, Sabour and Dairy Technology Society of India,
Karnal are jointly organizing "International Conference on Sustainable Innovations in Dairying"
during 02-05 April, 2015 at International Convention Centre, Rajgir, Nalanda.
Dairying is an important means of livelihood for millions of landless and small land
holders and most of them fall below poverty line. Dairying is pro-poor and more equitable than
many of the rural livelihood activities. Livestock sector contributes about 40 percent to
agricultural GDP in Bihar. Innovations in processing, packaging, marketing and resource
generation with a view to make dairying more sustainable are essential to harness full potentials
of the Indian dairy sector.
I wish all the success to this conference.
R.R.B. Singh
Dean (FDT)
SGIDT, Patna-14

April 02-05, 2015
INTERNATIONAL CONFERENCE ON SUSTAINABLE INNOVATIONS IN DAIRYING
Dairy Technology Society of India (DTSI), Karnal

&
Sanjay Gandhi Institute of Dairy Technology, Patna-800014
(Bihar Agriculture University, Sabour)
Organizing Committee
Patron
Dr. M. L. Choudhary, Honble ViceChancellor, BAU, Sabour
Chairman
Dr. S. Singh, President, DTSI, NDRI, Karnal
Co Chairpersons
Dr. G. R. Patil, Vice President, DTSI & Joint Director (Academic), NDRI, Karnal
Dr. Ravi Gopal Singh, Director (Research), BAU, Sabour
Dr. B. C. Saha, Dean (PGS), BAU, Sabour
Dr. M. K. Choudhary, Principal, BVC, Patna
Secretary General
Dr. R. R. B. Singh, Dean, SGIDT, Patna
Secretaries
Dr. Jahangir Badshah, University Professor, SGIDT, Patna
Dr. Sanjeev Kumar, Programme Co-ordinator/Senior Scientist, KVK, Nalanda
Dr. A. K. Jha, Assistant Professor, SGIDT, Patna
Treasurer
Shri Suryamani Kumar, Assistant Professor, SGIDT, Patna
Joint Treasurer
Dr. Arun Kumar, Assistant Comptroller, SGIDT, Patna

April 02-05, 2015
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Core Committee
Dr. C. Prasad, Ex. Dean, SGIDT, Patna
Dr. M. K. Choudhary, BVC, Patna
Dr. M. N. Singh, SGIDT, Patna
Dr. R. K. Sohane, BAU, Sbour
Dr. S. B. Verma, BVC, Patna
Mr. Hareram Singh, Director (Dairy), Govt. of Bihar
Dr. A. K. Kulkarni, COMFED, Patna
Mr. Sudhir Kr Singh, VPMU, Patna
Mr. Vijay Kumar, TIMUL, Muzzafarpur
Mr. D. K. Srivastava, MMU, Samastipur
Mr. S. R. Mishra, DRMU, Barauni
Mr. Niranjan Kumar, SMU, Ara
Mr. P. K. Sinha,VMU, Bhagalpur
Dr. R. N. Singh, BAMETI, Patna
Dr. R. N. Singh, ARI, Patna
Dr. P. K. Singh, COH, Noorsarai
Dr. S. Samantray, BVC, Patna
Dr. S. R. P. Sinha, BVC, Patna
Dr. S. K. Choudhary, BVC, Patna
Dr. K. G. Madal, BVC, Patna
Dr. J. Badshah, SGIDT, Patna
Dr. V. B. Patel, BAC Sabour
Dr. Sanjeev Kumar, KVK, Nalanda
Dr. A. K. Jha, SGIDT, Patna
Mr. Suryamani Kumar, SGIDT, Patna
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Invitation & Seminar Secretariat Committee

Dr. K. Murari, SGIDT, Patna
Chairman
Dr. U Singh, SGIDT, Patna
Co-Chairman
Dr. Ramesh Kumar Singh, BVC, Patna
Convener
Dr. Sonia Kumari, SGIDT, Patna
Member
Mr. B. K. Bharti, SGIDT, Patna
Member
Dr. Arun Kumar, SGIDT, Patna
Member
Mr. Pankaj Kumar, SGIDT, Patna
Member
Staff/Students/RAs/SRFs
Mr. C. D. Tiwari, SGIDT, Patna
Mr. Rajesh Kumar, SGIDT, Patna
Mr. Navnit Kumar, SGIDT, Patna
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Programme Committee
Dr. Sumit Arora, NDRI, Karnal
Dr. A. K. Singh, NDRI, Karnal
Dr. V. B. Patel, BAC, Sabour
Dr. Ram Datt, BAC, Sabour
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Reception and Registration Committee

Chairman
Co-Chairman
Dr. Ravi Ranjan Kumar Sinha, BVC, Patna
Convener
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Dr. Vivek Sharma, NDRI, Karnal

Dr. Kaushik Khaumari, NDRI, Karnal
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Dr. Shaik Abdul Hussain, NDRI, Karnal

Dr. Rajesh Kumar, BVC , Patna
Mr. C.D. Tiwari, SGIDT, Patna
Mr. Raj Kumar, SGIDT, Patna
Mr. Vimlesh Kumar Sinha (2 nd year student), SGIDT,
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Mr. Bipin Kumar (2 nd year student), SGIDT, Patna

Miss. Pragya Bharti (2nd year student), SGIDT, Patna
Miss. Bhargavi (2nd year student), SGIDT, Patna
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Cultural Programme Committee

Dr. A. K. Thakur, SGIDT, Patna
Mr. Alok Kumar, SGIDT, Patna
Miss. Aparna Kumari, KVK Nalanda
Press Committee
Dr. Purusottam Kausik, BVC, Patna
Dr. N. K. Singh, KVK, Nalanda
Mr. Navnit Kumar, SGIDT, Patna
Expo Committee
Dr. Anand Kumar, BAC, Sabour
Dr. R. K. Nirala, BVC, Patna
Mr. Mukesh Kumar, SGIDT, Patna
Member
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Chairman
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Chairman
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Audio-visual Aid Committee

Dr. U. N. Umesh, KVK, Nalanda
Dr. Aditya, BAC, Sabour
Dr. Amrendra Kishor, BVC, Patna
Mr. Sudhir Nayan, ARI, Patna
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Chairman
Co-Chairman
Convener
Dr. Manoj Kumar, BVC, Patna
Member
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Co-Chairman
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Dr. A. K.Singh, NDRI, Karnal
Dr. Rajan Sharma, NDRI, Karnal
Dr. Sanjay Kumar, BVC, Patna
Students/RAs/SRFs
Mr. Pawan Choudhary (4th year student), SGIDT, Patna
Miss. Manorama Kumari (3rd Year student), SGIDT, Patna
Mr. Rahul Kumar (2 nd Year Student), SGIDT, Patna
Miss. Pragya Bharti (2nd Year Student), SGIDT, Patna
Miss Sakshi Kumari (1st Year Student), SGIDT, Patna
Scientific Session Committee
Dr. Pallav Shekhar, BVC, Patna
Dr. Rajan Sharma, NDRI, Karnal
Miss. Manorama Kumari (3rd Year student), SGIDT, Patna
Mr. Rahul Kumar (2 nd Year Student), SGIDT, Patna
Miss. Pragya Bharti (2nd Year Student), SGIDT, Patna
Miss Sakshi Kumari (1st Year Student), SGIDT, Patna
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Chairman
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Purchase Committee
Local Purchase Committee
Chairman
Dr. Awadhesh K. Jha, SGIDT, Patna
Co-Chairman
Convener
Member
Member
Mr. Mukesh Kumar, SGIDT, Patna
Outstation Purchase at Society H/Q (NDRI, Karnal)
Dr. G. R. Patil, NDRI, Karnal
Chairman
Dr. Latha Sabhki, NDRI, Karnal
Co-Chairman
Convener
Dr. S. K. Tomar, NDRI, Karnal
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Resource Generation Committee

Dr. C. Prasad, Ex. Dean, SGIDT, Patna
Dr. R.R.B. Singh, SGIDT, Patna
Dr. Krishna Murari, SGIDT, Patna
Dr U Singh, SGIDT, Patna
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Dr. Kaushik Khamurai, NDRI, Karnal
Mr. Sathish M. H., NDRI, Karnal
Dr. Shaik Abdul Hussain, NDRI, Karnal
Chairman
Co-Chairman
Convener
Member
Member
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Chairman
Co-Chairman
Convener

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Dr. R.R.B. Singh, SGIDT, Patna

Dr. A. K. Jha , SGIDT, Patna
Dr. Purushottam Kaushik, BVC, Patna
Catering Committee
Dr. U. Singh, SGIDT, Patna
Dr. Rakesh Kumar, KVK, Arwal
Dr. Kaushalendra Kumar, BVC, Patna
Dr. Ajeet Kumar, BVC, Patna
Dhir Singh, NDRI, Karnal
Dr. S. S. Lathwal, NDRI, Karnal
Mr Mukesh Kumar, SGIDT, Patna
Chairman
Co-Chairman
Convener
Member
Member
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Accommodation & Transportation Committee

Chairman
Dr. Rakesh Kumar, KVK, Arwal
Co-Chairman
Mr. B. K. Bharti, SGIDT, Patna
Convener
Dr. A. K. Tyagi, NDRI, Karnal
Member
Mr. Upendra Kr Singh, SGIDT, Patna
Member
Member
Mr. Alok Kumar, SGIDT, Patna
Member
Mr. Mukesh Kumar, KVK, Nalanda
Member
Mr. Kaushal Kumar Choudhary, KVK, Nalanda
Mr. Vikash Kumar (4 th year student), SGIDT, Patna
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Poster Presentation Committee

Dr. S. Samantray, BVC, Patna
Dr. Ajeet Kumar, BVC, Patna
Mr. Manish Kumar, SGIDT, Patna
Mr. Awanish Kumar (4 th Year student), SGIDT, Patna
Mr. Gaurav Kumar (1 st Year student), SGIDT, Patna
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Health Committee
Dr. Chandramoni, BVC, Patna
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April 02-05, 2015
CONTENTS
Theme Paper
Sustainable Innovations in Dairy Industry
i-xvi
Akanksha Wadehra, S.A. Hussain, S.P. Digambar, P.N. Raju, A.K. Singh and R.R.B. Singh
Oral Presentations (OP)

OP-1
Nutritional, Technical and Environmental Aspects on a Plant Based Milk
Alternative
Rickard ste and Elin Rs
OP-2
Feeding Strategies for Dairy Cows to Optimize Milk Production and Minimize
Environmental Impact
Martin Riis Weisbjerg and Peter Lund
OP-3
Whey Proteins for Nano- and Micro-Encapsulation
Sundaram Gunasekaran
OP-4
ICT Interventions in Livestock Production and Management
A. P. Ruhil, S.V.N. Rao, T. K. Mohanty, K. Natchimuth and S.S. Lathwal
OP-5
Antioxidant Behaviour and Hypocholesterolemic Effect of Curcumin Fortified
Ghee
Jui lodh, Kaushik Khamrui , Devaraja H C, Rahul Nigam and Anindita Debnath
OP-6
Effective Innovations for Small Milk Producers in Hilly Regions of India
Kamala Kanta Saharia and Barnam Jyoti Saharia
OP-7
Development of In -Line Processing Technology for Manufacture of Multiple
Indian Traditional Dairy Products

I. K. Sawhney, P. S. Minz and B. Kumar
OP-8
Milk Protein Based Dairy Ingredients: Their Application in Functional Foods

Bimlesh Mann, Rajesh Kumar and Rajan Sharma

April 02-05, 2015
OP-9
Salivary Fern Patterns and Direct Saliva Transcript Analysis for Estrus
10
Marker Detection in Buffaloes

Suneel Kumar Onteru, Vijay Simha Baddela, Ravinder Ravinder, Onnureddy Kaipa, Varij
Nayan, Prashant Singh, Chandra Sekhar, Rubina Kumari Baithalu and Dheer Singh
OP-10
New Generation Methods for Ascertaining Chemical Quality of Milk
11
Rajan Sharma, Y. S. Rajput and Bimlesh Mann
OP-11
Rapid & Dairy Industry Friendly Test Methodology to Ensure the Quality of
12
Butter/Ghee or Milk Fat

Vivek Sharma, Anupma Rani, Tanmay Hazra, Sumit Arora, and Darshan Lal
OP-12
FTIR Method to Understand the Interaction of Active Ingredients and
12
Excipients used for Preparation of Probiotic and Starter Culture Tablets

Sreeja V. and Prajapati J. B.
OP-13
Current Status and Prospects of Functional Foods - National and International
13
Perspective
G. R. Patil
OP-14
Innovative Cheese Processing Technologies
14
S. K. Kanawjia, Sanjeev Kumar, Apurva Giri and Yogesh Khetra
OP-15
Micronutrient Fortification of Dairy Foods
15
Sumit Arora
OP-16
Potential of Animal System in Enhancement of Conjugated Linoleic Acid
16
Amrish Kumar Tyagi
OP-17
In Situ Monitoring of Lactose Crystallization Process Using Focused Beam
16
Reflectance Measurement Technique

K. Pandalaneni and J. K. Amamcharla
OP-18
Dietary Supplementation of a Phytogenic Feed Additive i n the Diet of Pregnant

Goats Augments Colostrum Quality and Health Status of Kids
17
Ajit Kumar, A.K. Pattanaik, Shalini Baliyan, S.E. Jadhav, Avneesh Kumar
and Narayan Dutta
OP-19
Eco-friendly, Pragmatic and Sustainable Innovations in Dairying

J. Badshah, Suryamani Kumar and A. K. Jha
18

April 02-05, 2015
OP-20
Nutritional Approaches to Control Greenhouse Gas Production from Dairy
18
Operations
A.K. Verma and A.K. Pattanaik
OP-21
Reproductive Technologies for Production of Quality Dairy Animals
20
M.S. Chauhan
OP-22
Croatian Traditional Ewe` s Milk Cheeses
20
Jasmina Havranek, Natasa Mikulec and Neven Antunac

OP-23
Farmstead and Artisanal Cheeses for On-Farm Value Addition to Milk
22
Latha Sabikhi
OP-24
Effect of Mixture of Essential Oils o n Rumen F ermentation, Microbial Profile
22
and Energy Metabolism in Buffaloes

M. A. Yatoo, L.C. Chaudhary, Neeta Agarwal and D.N. Kamra
OP-25
A Practical Way to Achieve Sustainable Dairy Production
23
Liang Chou Hsia

OP-26
Importance of notch signalling in epithelialization of bovine udder
24
Naresh Kumar Singh

OP-27
Pragmatic Approach for Sustainable Production of Indigenous Cattle
25
R. S. Gandhi
OP-28
Sensor Network Application for Wildlife and Dairy Cattle
25
Prabhat Ranjan
OP-29
Strategies for the Control of Emerging Man Made Diseases of Dairy Animals
26
for Sustainable Dairy Development

Pallav Shekhar, A. K. Das and S. Samantray
OP-30
Farmer's Opinion to Minimize the Constraints in Scientific Dairy Farming

Practices of Nalanda: A Case Study
Sanjeev Kumar, Suryamani Kumar, Jitendra Kumar and Santosh Kumar
27

April 02-05, 2015
DAIRY PRODUCTION AND MANAGEMENT

Dairying in India: Challenges and Opportunities (DI)
DI-1
Credibility of Information Sources among Tribal and Non-Tribal Dairy
31
Farmers in Assam
L. Sanathoi Khuman, K. K. Saharia and Monosri Johari
DI-2
Management/Health Care Practices for Dairy Cattle by the Farmers in
31
Difficult Areas
Monosri Johari , K. K. Saharia, K. Kakoty and B. J. Saharia
DI-3
Mechanization for Value Added Traditional Indian dairy Products: A
32
Sustainable Innovation in Dairying

Sunil Patel
DI-4
Traditional Knowledge of Dairy Farmers about their Dairy Husbandry
33
Practices of Nalanda District of Bihar

Sanjeev Kumar, Anand Kumar, Suryamani Kumar and Jitendra Kumar
DI-5
Employment and Empowerment of Rural Women through Sustainable Dairy
33
Farming
Sanjay Kumar, Chandramoni, Rajni Kumari, Kaushalendra Kumar, Deepak Kumar and
S. Samantaray
DI-6
Composting of Spent Oyster Mushroom Substrate using Biogas Plant Slurry
34
Sonia Kumari, Leela Wati, B.K. Bharti, A.K Jha, Upendra Singh and Suryamani Kumar
DI-7
Contribution of Dairy Technology to Sustainable Development through Trade and
35
Investment
Shilpi Samragy
Creating Value Chain for Greater Livelihood Security (VC)

VC-1
Self Help Groups Initiatives in Dairying in Assam (SHGs)
36
M. Haque, K. K. Saharia and B. J. Saharia
VC-2
Fodder Markets in Bihar: An Empirical Study

Awadhesh K Jha, K. M. Singh and R. K. P. Singh
36

April 02-05, 2015
Reducing GHG by Better Farm Practices (GG)

GG-1
Better Practices for Reducing Green House Gases in Livestock Production
38
Bibha Kumari, Ranveer Kumar Sinha and Rakesh Kumar
GG-2
38
Operations
Climate Change and Livestock Productivity Management (CL)

CL-1
Impact of Climate Change on Livestock
40
Sudha Kumari, Savita Kumari and R. K. Sharma
CL-2
Impact of Climate Change on Animal Health
41
Raj Kishore Sharma
CL-3
Effect of Climate Change on Livestock Production
41
Rajesh Kumar, M. K. Singh, Mithilesh Kumar and Sudha Kumari

CL-4
Blow of Climate Change on Livestock Industry
42
Sanjiv Kumar and Rajesh Kumar
CL-5
Screening of Lactating Cattle in Peri -Urban areas of Ranchi in Jharkhand for
42
Subclinical Mastitis
Pankaj Kumar, S. J. Pandian, Shanker Dayal, Rashmi Rekha Kumari and A. Dey
CL-6
Impact of Livestock on Global Warming and its Mitigation Strategy
43
Kaushalendra Kumar, Sanjay Kumar, Ravi Ranjan Kumar Sinha and Chandramoni
Sustainable Production of Indigenous and Crossbred Cattles and Buffaloes (SP)

SP-1
Prediction of 305 Days Milk Yield from Part Lactation Records in Hf X Gir
Halfbred Cows
Y. B. Kandalkar, D. K. Deokar, D. R. Raut and Y. G. Fulpagare
44

April 02-05, 2015
SP-2
Studies on Phenotypic Characteristics of Ellichpuri Strain of Nagpuri Buffalo
45
in Achalpur Tahsil
A. V. Bhagat, N. M. Adagle, R. V. Karche and R. U. Talekar
SP-3
Prediction of 305 Days Milk Yield from Part Lactation Records in Phule
45
Triveni Cows
A.R. Deshmukh, D.K. Deokar, S.M. Kamble and Y.G. Fulpagare
SP-4
Genetic Evaluation of HF X Gir Halfbred Sires by Test Day Milk Yield
46
S.S. Jadhav, D.K. Deokar, S.V.Kankal and Y.G. Fulpagare
Enhancing Animal Productivity through Emerging Biotechnological and Dietary

Interventions (AP)
AP-1
Effect of Chromium Supplementation on Milk Production of Murrah Buffaloes
46
S. K. Gautam, S. K. Tomar, Veena Mani and S. S. Kundu
AP-2
Effect of Dietary Supplementation of Butyrivibrio Fibrisolvens on Fatty Acid
47
Profile of Rumen Fluid in Lactating Goats

Swati Shivani, Anima Srivastav, V. R. Kale, B. A. Malla, U. K. Shandilya, Saroj, Tran Van
Len and A. K. Tyagi
AP-3
Effect of Vegetable Oils Vary in Linoleic Acid Concentration on Reproductive
48
Performance in Murrah Buffalo Heifers

V. R. Kale, B. A. Malla, Anima Srivastava, Swati Shivani, Saroj, U. K. Shandilya, Tran Van
Len, A. K. Tyagi and A. Kumaresan
AP-4
Effect of Dietary Supplementation of Butyrivibrio Fibrisolvens alters Fatty Acid
48
Profile of Milk in Lactating Goat

Swati Shivani, Anima Srivastav, V. R. Kale, B. A. Malla, U. K. Shandilya, Saroj, Tran Van
Len and A. K.Tyagi
AP-5
Effect of Feeding Sugarcane Press Mud on Haematology and Blood

Biochemical Profile of Crossbred Calves in Early Age
C.D. Malapure and S. K. Saha
49

April 02-05, 2015
AP-6
Development of Eco -Friendly Phytoacaricides for the Control of Chemical
50
Resistant Tick, Rhipicephalus (Boophilus) Microplus Infesting Dairy Animals

Srikant Ghosh, Ajith Kumar K.G, Amol B. Tay
ad, Rajesh Kumar, Sanis Juliet,
Suman Gupta, Gaurav Naga, B.C. Saravana, Anil Kumar Sharma, Sachin Kumar,
Reghu Ravindran, Bhanu Kumar, Sharad Srivastava, A.K.S. Rawat
MILK PROCESSING AND QUALITY CONTROL

Dairy Processing Technologies for Novel Products Development (DT)
DT-1
Optimization of Levels of Ingredients for Preparation of
Chhana Based Kulfi
55
using Response Surface Methodology

Rahul Nigam, Kaushik Khamrui, Bhopal Singh, Ritika Puri and Venus Bansal
DT-2
Studies on Preparation of Whey Based Mango Herbal (Lemongrass) Beverage
55
R. J. Desale, Y. G. Fulpagare, P. S. Mahale and M. S. Bothe
DT-3
Preparation of Shrikhand by Using Guava Pulp
56
R. J. Desale, M. S. Gavane,P. S. Mahale and D.H. Hinwar
DT-4
Moisture Sorption Characteristics of Cham-Cham (an Indian Milk Product):
56
Effect of Temperature
Ritika Puri, Kaushik Khamrui and Yogesh Khetra
DT-5
Quality Evaluation of Probiotic Custard Apple ( Annona reticulata ) Dahi
57
Chavan K. D., Patil M. S. and Karche R. V.
DT-6
Development of Functional Gulabjamun Using Khoa from Soya Fortified Milk
57
Rajni Kant, Arif. A. Broadway and Ramesh Chandra
DT-7
Concentrated Defined Strain Misti Dahi Culture for DVS Application
58
Surajit Mandal, Siddivinayaka and Sankara Rao. N
DT-8
Direct Product Probiotic (DPP) Lactobacillus Culture by Spray Drying

Surajit Mandal, Pritee, Pradip V. Behare, Kaushik Khamrui and S.K. Tomar
59

April 02-05, 2015
DT-9
Process Optimization and Antioxidant Activity Determination of Fermented
59
Channa Based Whey Beverage Using YC-470 Culture

Priti Saha, Tanmay Hazra, P. R. Roy and P.K Ghatak
DT-10
Optimization of Aloe Vera Supplemented Probiotic Lassi Formulation and
60
Validation of its Immunomodulatory Activity in Mice

Shaik Abdul Hussain, G. R. Patil, Vidhu Yadav, R.R.B. Singh and Suman Kapila
DT-11
Sensory Acceptability of Calcium Fortified Soya Beverage
61
Vakkalagadda Ravikumar, Shilpa Shree B. G., A. K. Singh and Sumit Arora
DT-12
Effect of Different Condiments and Salt Concentration on Physico
-Chemical,
61
Microbiological and Sensory Properties of Dahi Spread

Trishna Borpuzari, M. Raquib, and A. K. Sharma
DT-13
Formulation of starter culture for Greek-style yogurt
62
Jyoti and Surajit Mandal
DT-14
Effect of Functional Ingredients on Physico -Chemical, Textural and Sensorial
63
Properties of Sweetened Yoghurt Cheese

Latika Bhandari and S. K. Kanawjia
DT-15
Development of Novel Probiotic Cereal based Fermented Milk Product with
63
Extended Shelf-life
Sandip Basu and S. K. Tomar
DT-16
Studies on Keeping Quality of Shrikhand Prepared from Cow Milk Blended
64
with Sapota Pulp

R. V. Karche, P. S. Mahale and R. J. Desale
DT-17
Optimization of Hydrolysis Condition to Reduce Psyllium Husk (Isabgol)
64
Swelling Capacity for Use in Food Products

Nidhi Yadav and Vivek Sharma
DT-18
Preparation of Low Fat, Mango Fortified Bajra Lassi

Vilhekar C. P, Kankhare D. H, Deasale R.J and Gavhane M. S.
65

April 02-05, 2015
DT-19
Utilization of Jackfruit ( Artocarpus Heterophyllus L.) Pulp in the Manufacture
66
of Basundi
Poonam Naik, Shalu Kumar, S. V. Joshi, and Manoj Gavhane
DT-20
Study on Efficacy of Different Strains of Starter Culture for Making Cream
66
Cheese
Anindita Debnath, S. K. Kanawjia, Yogesh Khetra Venus Bansal, Dinesh H. Marwade
and Jui Lodh
DT-21
Utilisation of Beetroot Extract as a Colouring agent in Peda and Yoghurt
67
Roshan S. Kavitkar, Swapnil Y. Jadhao, Diwakar Mishra, Harin Sutariya and Jayaraj Rao,
K.
DT-22
Replacement of Egg by Using Milk Proteins in Muffin Formulation
67
Bhopal Singh, A. K. Singh, P.N. Raju, Sumit Arora and Rekha Rani
DT-23
Development of Calcium -Fortified Thermally Processed Shelf - Stable Milk -
68
Starch Gels
A. Wadehra, A. K. Singh, , R. R. B. Singh and S. Arora
DT-24
Technology Development for Production and Storage of Cow Milk Kheer Mohan
69
Rachana Rathwa, Vijay Kumar Gupta, Ganga Sahay Meena, Yogesh Khetra and Raghu
H.V.
DT-25
Manufacturing Low-Sodium Mozzarella Cheese for Potential Pizza Market
69
Dinesh H. Marwade, S.K. Kanawjia, Yogesh Khetra, Anindita Debnath, Ritika Puri and
Venus Bansal
DT-26
Effect of Microwave Treatment on Storage of Date Burfi
70
Aishwarya N. Vyawahare and B. D. Meshram
DT-27
Development of Hybrid Alginate Nanoliposome De livery Systems for
71
Controlled Release of Pediocin in Food System

Diwas Pradhan, K. Narsaiah and R. K. Malik
DT-28
Production of Milk with Enhanced Protein Content

Hind Bihari, Vijay Kumar Gupta, Ganga Sahay Meena and Pankaj T. Parmar
71

April 02-05, 2015
DT-29
Purification and Characterization of Broad Spectrum Bacteriocin Produced By
72
a Selected Strain of Lactococcus Species

Chhaya Goyal and R. K. Malik
DT-30
Preparation of Iron Microcapsules by Modified Solvent Evaporation Method
73
Chitra Gupta, Prince Chawla, Vivek Sharma and Sumit Arora
DT-31
Influence of Added Calcium Chloride and Casein/Fat Ratio in Cheese Milk on
73
the Quality of Surati Panir, an Indian Soft Variety of Cheese

Jatin Gol and K. Jayaraj Rao
DT-32
Optimization of Process for the Manufacturing of Functional Shrikhand Using
74
Ashwagandha through Response Surface Methodology

Ashok Kumar Yadav and Dinesh Chandra Rai
DT-33
Studies on Finger Millet Lassi
74
Gavhane M. S., Desale R. J., Ghule B. K. and Mahale P. R.
DT-34
Process Development of Low Calorie Value added Chhana Kheer
75
Anuj Kumar Gautam, Tarun Verma and Dinesh Chandra Rai
DT-35
Effect of Processing Treatments on Phytic Acid Content of Pearl Millet
76
Manvesh Sihag, Vivek Sharma, Sumit Arora and Darshanlal
DT-36
Quality Changes in Fig Burfi Stored Under Vacuum Packaging System
76
Patange D. D., Sutar D. B., and Kamble D. K.
DT-37
Effect of Potassium Sorbate on Storage Stability of Fig Burfi
77
D. K. Kamble and D. D. Patange
DT-38
The Influence of Varying Proportion of Sweet Cream Buttermilk to Buffalo
77
Milk on Quality of Chhana Production

Jitendra Kumar, V. K. Gupta, Sanjeev Kumar and Suryamani Kumar
DT-39
Effect of Varying Level of Dried Milk Proportion on Sensory, Textural and

Reconstitution Quality of Phirni Mix Powder
Suryamani Kumar, S. C. Paul and Sanjeev Kumar
78

April 02-05, 2015
DT-40
Market Quality of Traditional Dairy Products of Bihar Origin
79
(Khorma/Belgrami)
Suryamani Kumar and Sanjeev Kumar
DT-41
Comparative Evaluation of Different Yoghurt Starters for Manufacturing Soft
79
Serve Frozen Yoghurt

Hriday Darji, Ashish Kumar Singh, Sudhir Kumar Tomar, Latha Sabikhi, Vivek Sharma
DT-42
Changes in Lipolysis of Raw Milk Preserved with Pseudostem Juices of Banana
80
Tree
B. K. Bharti, K. Murari, U. Singh, J. Badshah, Sonia Kumari, A. K. Jha and R. R. B. Singh
DT-43
Anthocyanin Rich Black Carrot Concentrate as Potential Substitute To
80
Synthetic Colourants for Sweetened Yoghurt

Bhavesh Baria, Ashish Kumar Singh, Sumit Arora, P.N.Raju and K Khamrui
DT-44
Storage study of Banana Chocolate at different Time - Temperature
81
Combination
Yogesh Kumar Rathore, D. C. Rai and Vishal Kumar Jain
DT-45
Role of Packaging in Improving the Quality and Longevity of Traditional
82
Dairy Products
Vishal Kumar Jain, D. C. Rai and Nitya Sharma
DT-46
Development of Technology for Manufacture of Feta Cheese from Buffalo Milk
82
Sanjeev Kumar and S. K. Kanawjia
DT-47
Comparative Studies on Quality Characteristics of Cow and Buffalo Milk Feta
83
Type Cheese during Ripening

Sanjeev Kumar, S. K. Kanawjia and Suryamani Kumar
DT-48
Development of Polyfunctional Synbiotic Food for Elderly People
84
Umesh Khawas, S. C. Paul , B. K. Singh and P. Maiti
DT-49
Preparation of Cow Milk Yoghurt Blended with Soymilk

R. U. Talekar, R. R. Shelke, R. V. Karche and A. V. Bhagat
84

April 02-05, 2015
DT-50
Influence of feeding synbiotic product
to healthy and colibacillosis induced
85
albino rat
Rakesh Kumar, Binita Rani and T. K. Maity
DT-51
Evaluation of antimicrobial properties of synbiotic products
86
Rakesh Kumar, Binita Rani and T. K. Maity

DT-52
Development of Curd by Fotification of Soymilk and Peanut Milk
86
Amit Kumar Barman, Chaitali Chakraborty
Unlocking New Functionalities of Milk Molecules (FM)

FM-1
Development and Physico-Chemical Characterization of Microencapsulated
87
Flaxseed Oil Powder: A Functional Ingredient for -3 Fortification

Ankit Goyal, Vivek Sharma, Sumit Arora and A. K. Singh
FM-2
Protective Effect of Whey Protein Hydrolysate against Paracetamol-Induced
88
Hepato-Nephrotoxicity in Mice
Athira S., Bimlesh Mann, Rajesh Bajaj, Rajan Sharma, Prabin Sarkar and Minaxi
FM-3
Production of Antioxidant Peptides Following Enzymatic Hydrolysis o f Buffalo
88
S-Casein
Arvind Jaiswal, Rajesh Bajaj and Bimlesh Mann
FM-4
Enhancement of Antioxidant and Sensory Properties of Buffalo Casein
89
Hydrolysates using Sequential Enzymatic Hydrolysis

Alka Parmar, Rajesh Kumar Bajaj, Bimlesh Mann and Rajeev Kapila
FM-5
Effect of Lactose -Iron Complex on Inhibition of Lipid Oxidation in an
89
Emulsion
Apurva Sharma, Shilpa Shree B. G., Prince Chawla and Sumit Arora
FM-6
Effect of Whey Protein Concentrate - Iron Complex on Inhibition of Lipid
90
Oxidation in Linoleic Acid Emulsion

Shilpa Shree B. G., Prince Chawla, Apurva Sharma and Sumit Arora
FM-7
Whey and Soymilk Derived Antimicrobial Bioactive Peptides by Lactobacillus

Rhamnosus C6 Fermentation
Priyanka Kumari , Shilpa Vij , Brij Pal Singh, Meenakshi Dhanday and Deependra Singh
91

April 02-05, 2015
Engineering Texture and Flavour for Greater Product Acceptability (ET)
ET-1
Effect of Ingredients on Rheological and Textural Properties of Cheese Dip
91
Venus Bansal, Suresh Kumar Kanawjia, Yogesh Khetra, Anindita Debnath Dinesh H.
Marwade and Rahul Nigam
ET-2
Effect of Developed Acidity and Neutralization on Microstructure of Khoa
92
Sonika Choudhary, Anuradha Kumari, Sumit Arora and Sudhir Kumar Tomar
Gut Microbiota and Its Relationship with Human Health (GM)

GM-1
Isolation and Screening of Probiotic Bacteria for Their Fortification in Soya
93
Food
Ankur C. Thummar and Vimal M. Ramani
Nanotechnology Applications for Enhancing Dairy Food Functionality (NT)

NT-1
Nanostructural Characterization of Buffalo Milk - Derived Nanovesicles:
93
Physicochemical and Fourier Transform Infrared Spectroscopy Biomolecular

Perceptions
Varij Nayan, Vijay Simha Baddela, Payal Rani, Suneel Kumar Onteru and Dheer Singh
Milk for Combating Malnutrition among Children (MN)

MN-1
Combating Malnutrition in Primary School -Going Children through One Cup
94
of Milk per Child Program in Rwanda

Solange Umwali and Savino Biryomumaisho
Mothers Milk for Healthy Adolescent Life (MM)

MM-1
Mothers Milk - A Boon
95
Sanjiv Kumar
Carbon-neutral Practices in the Dairy Industry (CF)

CF-1
Carbon Footprint and Carbon Neutral Practices in Dairy Industry

Rashmi R. Chauhan, Sunita V. Pinto, Sunil Patel and A. G. Bhadania
95

April 02-05, 2015
New Development in Dairy Foods Analysis (FP)
FP-1
Development of Lateral Flow Strip for Detection of Cephalexin in Milk
96
Kiran Lata, Laxmana Naik, Rajan Sharma, Y. S. Rajput and Bimlesh Mann
FP-2
97
Validation of Rapid RP -TLC Method for the Detection of Adulteration of

Vegetable Oil in Ghee (Clarified Milk Fat)
Anupama Rani, Vivek Sharma, Sumit Arora and Darshan Lal
FP-3
Analysis of stability of Neotame and Aspartame in Ice cream using HPLC
98
Anuradha Kumari, Sumit Arora, Sonika Choudhary and A. K. Singh
FP-4
98
Qualitative Analysis of Tocopherol Isomers in Milk Fat by RP -HPLC Method

Amit Kumar, A. M. Shendurse, Ramesh V., Vivek Sharma and Darshan Lal
FP-5
99
Development of a Method for Cholesterol Estimation in Khoa Using Enzymatic
100
Standardization of Method for Determination of Maltitol in Burfi using RP

HPLC
Kashyap Joshi, Anuradha Kumari, A. K.Singh and Sumit Arora
FP-6
Diagnostic Kit
Yogesh Parmar, Vivek Sharma, Tanmay Hazra, Anupama Rani and Sumit Arora
FP-7
PCR Based Methodology for Establishing the Origin of Milk in Admixture of

Milk from Different Species
Tanmay Hazra, Vivek Sharma, Rekha Sharma and S De
100
Theme Paper
Sustainable Innovations in Dairy Industry
1
1*
Akanksha Wadehra , S.A. Hussain , S.P. Digambar , P.N. Raju , A.K. Singh and R.R.B.
Singh3
1
Dairy Technology Division, ICAR-NDRI, Karnal 132001, Haryana, India; 2Assistant Professor,
3
SDAU, Dantiwada 385506, Gujarat; Dean, SGIDT, Patna 800014, Bihar, India
*E-mail:abdulndri@gmail.com
Introduction
Processing of milk and milk products has become more refined and varied with respect to the
increasing consumer demand for quality and safety. Today's consumers are interested in processed
foods which are not only safe and nutritious, but also natural, economical to manufacture,
convenient, great tasting, environmentally-friendly, and enhance health and well-being. Even
though, traditional food processing and preservation methods extend the shelf life of given products,
some undesirable changes like browning or darkening of the food, development of ''cooked''
flavours, degradation of vitamins and loss of texture are inevitable. Sustainability of the future dairy
industry depends only on satisfying the consumer demands besides meeting stringent regulatory
standards. In the recent past, several innovative processing and preservation methods have been
explored by the dairy industry to address the need for safer food and compete for consumer
acceptance. Novel processing technologies viz. high pressure processing (HPP), ultrasound (US)
treatment, pulsed electric fields (PEF), ultraviolet (UV) light, pulsed light (PL), cold plasma (CP)
and oscillating magnetic fields (OMF) etc. have the ability to inactivate microorganisms at nearambient temperatures, avoiding thermal degradation of the food components, and consequently
preserving the sensory and nutritional quality of the food products (Pereira and Vicente, 2010).
These innovative processes also lead to environmentally friendly and sustainable food
manufacturing techniques with low energy requirements and reduced water use that overcome some
limitations given by current food processing practices. These novel processes are also suitable for
processing nutraceuticals and functional foods which renders them microbiologically safe besides
keeping their bioactive ingredients intact. Milk and milk products contain several heat labile
constituents which may be lost during traditional processing which involves extensive heat
treatment. In contrast, the previous mentioned novel processes are regarded as gentler (non-thermal)
than the traditional thermal treatments and are effectively employed to process milk and milk
products without destroying their valuable nutrients. Also, several traditional Indian dairy products
with typical sensory characteristics can be effectively processed using these non-thermal processing
technologies. Besides ensuring quality and safety, HHP, PEF and US technologies have been
reported to improve processing effectiveness, improve microstructure through component
interactions, modulate enzyme activity and produce hypoallergenic products. However, scale of
operation, cost of equipment, suitability of the technology and objectives of processing the product
must be carefully evaluated before employing these processes in order to utilize them in a profitable
way.

April 02-05, 2015
High pressure processing (HPP)
High pressure processing (HPP), or high hydrostatic pressure (HHP), or ultra high pressure (UHP)
processing is an essential non-thermal process which involves the application of pressure to a liquid
or solid foods with or without packaging, typically in the range of 40-1000MPa (1-20 min) to
inactivate microorganisms and/or brings about desirable changes to the food. HPP was first
conducted to preserve milk by using 658 MPa (6500 atm) for 10 min at Virginia University in the
USA to reduce the viable number of food borne micro-organisms by Hite (1899). The high pressure
technology is based on two principal (a) the phase transition occurs under constant pressure that is
accompanied by a decrease in volume (Le Chatelier principle) and (b) Pressure is instantaneously
and uniformly transmitted independent of size and geometry of the food cooked or processed
uniformly (Isostatic principle). In a high pressure processing, the pressure vessel is filled with a
food product and pressurized for a desired time, following which it is depressurized.
Normally the high pressure affects non-covalent bonds (hydrogen, ionic, hydrophobic bonds)
substantially as non-covalent bonds are very sensitive to pressure, which indicates that food's low
molecular weight compounds (responsible for nutritional and sensory characteristics) are not
affected, but high molecular weight components (whose tertiary structure is important for
determining its functionality) are sensitive (Carlez et al., 1994). Several workers conducted research
on effect of HPP on milk and milk products which are delineated in Table 1.
Table 1. The effect of high pressure on milk components

Pressure
>300 MPa
Changes
100-300 MPa
The Casein Micelles are disintegrated into smaller

Law et al., 1998
particles.
An increase of caseins and calcium phosphate
levels in the serum phase of milk.
Decrease in the both non-casein nitrogen and serum
nitrogen fractions.
Irreversible denaturation of whey proteins.
Irreversible denaturation of - lactoglobulin
References
Jaenicke, 1981
No effect on Maillard reaction or lactose

100400 MPa
1060 min at 25 C isomerisation
500 MPa
Denatures lactalbumin and immunoglobulins
Lpez Fandio et
al., 1996
Felipe et al., 1997
400 MPa for 30

min at 25 C
100-500MPa
Sierra et al., 2000
690 MPa at 10 30 min
Vitamins, amino acids, simple sugars and flavour

compounds remain unaffected
Aggregation and disaggregation /disintegration of
fat globules - improved the stability of milk treated
at 25 and 50 C and cream separation of butter at
40C ; No effect on FFA avoid off-flavour
Improved hardness, surface hydrophobicity, solubility,
gelation and emulsifying properties of whey protein
Applications of HPP for processing dairy products
ii
Gervilla et al.,
2001
Lee et al., 2006

April 02-05, 2015
When cheese milk was treated with HPP, there was denaturation of whey proteins and interaction
between denatured whey protein and casein, which in turn increased the retention of former within
the casein matrix, resulted in the improvement of rennet coagulation and yield properties (GarciaGonzalez et al., 2004). The HPP treated milk cheese has higher moisture, salt, total free amino acid
contents and more viscoelastic texture and less resistance to flow than raw or pasteurized milk
cheeses (Messens et al., 2000). The solute diffusion, water holding capacity and salt distribution of
Garrotxa goat cheese treated with HPP (50 MPa for 72 h) was improved during ripening due to
changes in primary proteolysis during the treatment (Saldo et al., 2001). Harte et al. (2003) was
observed the combined effect of HPP (400-500 MPa) and thermal treatment (85C for 30 min) to
skim milk. The workers reported an increase in yield stress, resistance to normal penetration, elastic
modulus and reduced syneresis of prepared yoghurt than control. It has also found that the shelf life
of HPP (400MPa) treated yoghurt has enhanced due complete inactivation Lactobacillus bulgaricus
(Reps et al., 1999).
HPP treatment of milk used for ice cream manufacture induces fat crystallization, shortens the time
required to achieve a desirable solid fat content and thereby reduces the ageing time of Ice Cream.
HPP also enhances the physical ripening of cream for making butter. Eberhard et al. (1999) observed
that pressurization treatment improves whipping ability of cream when treated for 2 minutes at 600
MPa and is possibly due to better crystallization properties of milk fat. Application of HPP in
reducing microbial load of milk samples is given in Table 2.
Table 2. Control of microorganisms in milk by high pressure application

Foods
Whole milk
Pressure (MPa)
680
Time (min)
10
Skim milk
400
30
Ewes milk
200-500
5-15
Organism (s)
Natural microflora, Listeria
monocytogens
Aerobic bacteria Psychrotrophs,
Pseudomonas, Enterobacteriaceae
Listeria innocula 910 CECT
(Source: Chawla et al., 2011)
Other major advantages of HPP over thermal process are: avoiding thermal degradation of food
components; inactivation of microorganisms and enzymes; high retention of flavour, colour and
nutritional value; uniform and instant treatment of product under pressure; reduced requirement of
chemical additives; food product retains its shape; potential for the design of new products due to the
creation of new textures, tastes and functional properties. The limitations of HPP are it changes the
structure of fragile product and incapable to inactivate the spores and some resistant enzymes.
Ultrasound
There are two kinds of broad ranges of ultrasound normally applied in food industry according to the
iii

April 02-05, 2015
intensity i.e. low intensity (2-10 MHz) or diagnostic ultrasound and high intensity or power
ultrasound (20-100 KHz). The main difference between these technologies is the physical effect
generated in the medium. When the high frequency ultrasound applied to food, it generates the nondestructive effect in medium while low frequency ultrasound generates vibration of molecules
(destructive effect) in food.
When power ultrasonic wave hits to the surface of food, they create a force. These forces move
throughout the food products either compressive wave (hit to perpendicular to surface) or shear
wave (parallel to the surface). As the both waves attenuated as moving throughout the food causes
shear disruption, cavitations, thinning of cell membranes, localised heating due to rapid changes in
temperature and pressure, free radical production and extraction of components from cells or tissues,
or speeds up or stops a chemical reaction.
Applications of ultrasound
Microorganisms such as Staphylococcus aureus, Bacillus subtilis, Salmonella typhimurium,
Escherichia coli, Listeria monocytogenes and total count plate count and coliforms were inactivated
in sonication treated milk. Thermo-sonication (heat plus ultrasound) and mano-sonication (Pressure
plus ultrasound) successfully used to reduce D-value of Listeria monocytogenes from 2.1 min to 0.3
min at 600C and from 4.3 min to 1.5 min at 200 kPa respectively in skim milk while
manothermosonification (pressure plus heat plus sonication) increased its lethality toward Listeria
cells (Earnshaw et al., 1995). In UHT milk, the combination of heat (60C) and ultrasound was used
to inactivation of Escherichia coli K12DH5 by reducing D-value from 77 s to 33 s.
Kim and Zayas (1989) were observed an increase in the yield of cheese and activity of chymosin
after sonication treatment (20 kHz and 25C for 80 min) which also reduced the processing time. No
change in coagulation time was observed when chymosin mixed milk was subjected to
manothermosonication (Villamiel and de Jong, 2000). Manothermosonication (110-1400C, 650
kPa) was also used to decrease the problems encountered due to release of enzymes from
Pseudomonas fluorescens during the storage of milk under refrigerated condition. In nutritional
point of view, the antioxidant activity of skim milk increased after the sonication due to the action of
cavitation in the disruption of the quaternary and tertiary structure of the proteins (Villamiel and de
Jong, 2000). Ultrasound also caused homogenisation like effect on milk fat which has decreased the
viscosity of milk from 1.9 cp to 1.77 cp. Walstra et al. (2006) mentioned that pH of sonicated milk
lowered due to hydrolysis of phosphoric esters and activation of some chemical reaction due to
cavitation. The lightness (L*) value and a redness (a*) value was increased in ultrasound treated
milk due to reduction of size of fat globule under cavitation and hence the agglomerate of the
globules become more homogeneous, modifying the light reflection properties that resulted in
whiter milk.
Milk beverages after sonification exhibited better colour, consistency, appearance and storage
iv

April 02-05, 2015
stability (due to inactivation of protease and lipase from Bacillus spores) as compared to heat treated
milk or conventional pasteurized products. In lactose free milk, the ultrasound enhanced 20% more
hydrolysis of lactose compared to traditional/ conventional methods. Martnez et al. (1992) reported
that when sonication was used for homogenization of human milk, it showed better homogenization
efficiency and produced lesser losses in nutrient (mainly immunoglobulin A and immunoglobulin
G) quality as compared to previously pasteurized, homogenized and frozen or lyophilized human
milk used for new born babies feeding. Ultrasound treatment enhanced the acid production in yogurt
and hence reduced the fermentation times because of the release of intracellular enzymes from
microorganisms and increase in the activity of the enzyme -galactosidase due to cavitation (Wu et
al., 2001). Manothermosonication of milk (12 s, 20 kHz, 2 kg pressure and 40C) used for
preparation of yogurt minimised whey syneresis during the transportation and/or storage. The
sonicated yoghurt was also showed better rheological properties compared to control yogurt. This
could be due to better interaction of the components (fat and serum) of the casein micelles network
(Vercet et al., 2002).
When sonication was applied to milk, the resulting curd observed to have better firmness during the
preparation of cheese. This was attributed to the speed up of the hardening of the curd because of the
activity on the chymosin, pepsin and other related enzymes. Ultrasound was also used to obtain cell
free extract of Lactcoccus lactis subsp. cremoris for their use in accelerated ripening of cheese. The
product quesofresco (a typical product of cheese from Hispanic countries) obtained better
characteristics, such as whiter colour, better texture (hardness), higher water holding capacity,
higher yield and, in general, better acceptance by consumers.
Pulsed electric field (PEF)
PEF technology consists of the application of pulses of high voltage (typically 2055 kV/cm)
delivered to the product placed between a set pair of electrodes that confine the treatment gap of the
PEF chamber for an extremely short period of time (1-100 s). The series of capacitors (capacitor
bank) is used to store large amount of energy from a direct current power supply and these large field
intensities discharge in the form of high voltage pluses of energy (Zhang et al., 1995). PEF carried
out at ambient, sub-ambient or slightly above ambient temperature. During PEF treatment, when
food is subjected to the electrical high-intensity pulses several events, such as resistance heating,
electrolysis and disruption of cell membranes, can occur contributing to the inactivation of
microorganisms (Pereira and Vicente, 2010). Among the numerous theories reported, electric break
down and electroporation were predominant. PEF technology is mainly intended for preservation of
pumpable fluid or semi-fluid foods.
Applications of PEF
Milk is considered in PEF technology as one of the most electrically conductive liquid foods (Zhang

April 02-05, 2015
et al., 1995). The electric pulse field deactivates natural microflora and allows for lower
pasteurization temperature while improving the shelf life of pasteurized liquids. According to some
researchers, the synergic effect of mild heat plus PEF could be more effective in the inactivation of
some bacteria than PEF alone (Seplveda et al., 2005). In nutritional point of view, no changes in
water-soluble vitamins (riboflavin, thiamine and ascorbic acid) and fat-soluble vitamins
(cholecalciferol and tocopherol) were observed after treatment of PEF (18.3 to 27.1 kv/cm-400 s)
(Bendicho et al., 2002). Effect of PEF on microbial inactivation in milk and dairy products was given
Table
in
Table4.4.Microbial inactivation in milk and dairy products with PEF
Target
Medium
microorganism
Saccharomyces
Yogurt
cerevisiae
Escherichia coli
Processing
Log
Conditions
reduction
1.8 V/ m, 55C, Batch
system
Milk
References
Dunn and
3.3 V/ m, 43C, 35
Pearlman, 1987
pulses, Batch system

Escherichia coli
Escherichia coli
Skim
4.0 V/ m, 15C, 3 s, 3
milk
64 pulses
SMUF*
2.5 V/ m, 25C, 20
Zhang et
3
al.,1994
pulses, batch system

Salmonella
Milk
Dublin
3.67 V/ m, 63C, 36
s, 40 pulses, batch
Dunn and
system
Lactobacillus
Yogurt
brevis
Pseudomonas
fragi
1.8 V/ m, 50C, batch
Pearlman, 1987
system
Milk
9.0 V/ m, 1 s, batch
system
4.5
Gupta and
Murray, 1989
*SMUF: Simulated Milk Ultra Filtrated

Some advantages that PEF offers to conventional treatments of pasteurization of milk are: a)
Sensorial and nutritional properties are not or minimally degraded during the process, showing
fresh-like characteristics. b) It is a safe process because no dangerous chemical reactions have been
detected. c) PEF requires minimal energy and has greater energy efficiency compared to thermal
treatments (PEF requires 90% less than HTST). d) PEF processing costs less than conventional
vi

April 02-05, 2015
treatments as well as the low maintenance (i.e. no steam required) after the initial acquisition of the
equipment. e) The shelf-life of the products can be extended considerably compared to conventional
pasteurization (Zhang, 2007).
Non-thermal plasma
Plasma is ionized gas that consists of a large number of different species such as electrons, positive
and negative ions, free radicals, atoms, molecules in the ground or excited state and quanta of
electromagnetic radiation (photons). It is considered to be the forth state of matter in the world
(Tendero et al., 2006). Plasma can be generated in the large range of temperature and pressure by
means of coupling energy to gaseous medium. Power sources of plasma generation are microwave,
RF (radio frequency), pulsed, alternating current or direct current.
Applications of Non-thermal Plasma
Plasma treatment can effectively inactivate wide range microorganisms including spores and
viruses (Terrier et al., 2009). Effect of plasma on different microorganisms can be completely
selective, meaning that it can damage pathogenic microorganisms without damaging host or it can
activate different pathways in different organisms. The reactive spices in plasma act on the double
bonds of unsaturated fatty acid of membrane cell, thereby disturbing the transport of bio-molecules
across it. Amino acids and nucleic acids of cells and spores are also vulnerable to the action of these
spices and their oxidation causes changes that lead to microbial death or injury. However,
contribution of each of the above mentioned mechanisms in inactivation microorganism depends on
plasma characteristics and to the type of microorganisms.
Unlike light (e.g. ultraviolet light decontamination), plasma flows around objects, which means
shadow effects do not occur ensuring all parts of a product are treated. Cold plasma could be used
for mild surface decontamination of cut vegetables and fresh meat. Cold plasma could also be used
to disinfect surfaces before packaging or included as part of the packaging process. Since, the energy
consumption is lower; plasma treatment of foods would be highly cost-effective.
Pulsed light (PL) treatment
Pulsed light (PL) technology involves the use of inert-gas flash lamps which convert short-duration
and high-power electric pulses, as those used in pulsed electric fields technology, into short-duration
and high-power pulses of radiation included in the spectra of ultraviolet (UV), visible (VL) and
infrared (IR) light. The large amount of power provided by the PLT can be used for a wide range of
purposes, including achieving a rapid and effective purification or sterilization of foods and foodrelated items. Different mechanisms have been proposed to explain the inactivation effect of PL on
food microorganisms. The most accepted hypothesis consists of a combination of both a
photochemical mechanism, involving lethal effects of light pulses on some constituents of microbial
cells, and a photothermal mechanism, due to a temperature increase determined by heat dissipation
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April 02-05, 2015
of light pulses penetrating the product. It was reported that samples of DNA extracted from E. coli
after exposure to PL showed a large number of random double-and single-stranded cleavages, while
a lot of thymine dimers were formed on the surviving strands. These modifications finally result in
mutations, damage to the genetic information, impairment of replication and gene transcription and
then in the death of the microorganism cells. Dunn et al. (1995) confirmed that under certain
experimental conditions more than 7 logs of Aspergillus niger spores inactivation were achieved by
a few light pulses, whereas continuous UV light was unable to obtain more than 3-5 logs of
inactivation. Several such reports have been published regarding the effectiveness of PL in
eliminating microorganisms from various food products packaged or unpackaged.
Applications of PL
Studies regarding effects of PL treatments on food enzymes and the nutritional and sensory
properties of foods are scanty. PL has been demonstrated to be effective in significantly reducing the
activity of a wide variety of enzymes (oxidoreductases, hydrolases, lipases, isomerases, proteinases,
etc.) present in some food product (fruit, vegetables, meats, fish and shellfish) surfaces within a layer
of 0.1 mm deep. Polyphenol oxidase (PPO), which causes enzymatic browning in lots of fruits and
vegetables can be effectively inactivated by PL treatment (Gmez-Lpez et al., 2007). PL treatment
(300 kJ/m2) found to have no detrimental effect on nutritional quality (protein, riboflavin,
nitrosamine, benzopyrene and vitamin C) of frankfurters (Dunn et al., 1995). The author also
reported that strong PL treatments did not influence riboflavin concentration in beef, chicken and
fish. Dunn et al. (1989) reported that sensory properties of the food products were unaffected by PL
treatment. There was no visible discoloration and no changes in taste were caused by 1-2 pulses of 20
kJ/m2 in dry cottage cheese. Shuwaish et al. (2000) found that neither Hunter colour values nor shear
force values significantly changed in HDPE packaged catfish fillets treated by 2-4 pulses of 2.5-5
2
kJ/m .
UV light
Ultraviolet light and Gamma () radiation are the most common types of energy used in food
irradiation. UV light disrupts the genetic material of living cell, destroys food borne pathogens, and
reduces the number of spoilage microorganisms. It also affects food components such as water,
carbohydrate, lipid, protein, vitamins, minerals, and other trace elements through reactive ions or
free radicals, which combine with other ions to achieve a more stable state.
Applications of UV light
Fluid milk and evaporated milk were irradiated with UV light to increase the vitamin D content in
milk. However, irradiation treatment of milk and dairy products has created flavour problems due to
sulphur compounds produced from milk protein fraction and oxidative rancidity from lipid fraction.
The off-flavour production level in milk and cheese depended on their composition and the
viii

April 02-05, 2015
conditions of UV light and storage (Wilkinson and Gould, 1996).
Oscillating magnetic fields (OMF)
The region in which a magnetic body is capable of magnetizing the particles around is called the
magnetic field. Magnetic fields may be static or oscillating. In oscillating magnetic fields (OMF),
magnetic field intensity (B) changes with time both in module and direction and the intensity of each
pulse decreases with time to about 10% of the initial intensity (Palmieri et al., 1999). Another
important quantity is magnetic field density is defined as the number of lines of force per unit area,
measured in tesla (T). The inactivation of microorganisms requires magnetic flux densities of 5 to 50
T. OMFs of this density can be generated by using superconducting coils, coils that produce DC
fields, or coils energized by the discharge of energy stored in a capacitor.
Magnetic fields, in general, influence the direction of migration and alter the growth and
reproduction of microorganisms. Magnetic fields increase DNA synthesis, change orientation of
biomolecules and biomembranes to a direction parallel or perpendicular to the applied magnetic
field, and change ionic drift across the plasma membrane resulting in an altered rate of cell
reproduction. Malignant cell population is reduced when placed in oscillating magnetic fields,
facilitating the treatment of cancer. Fermentation beyond a required extent results in the
deterioration of food products. The OMF technology will be useful in inactivating the
microorganisms after the desired fermentation. Hofmann (1985) observed the inactivation of
microorganisms exposed to OMF with a flux density greater than 2 T. A single pulse with a flux
density between 5 and 50 T and frequency of 5 to 500 kHz reduces the number of microorganisms by
at least two log cycles. The technology of inactivating microorganisms by placing the
microorganisms in magnetic fields may be used to improve the quality and increase the shelf life of
pasteurized foods.
Applications of OMF
The magnetic field intensity is a function of the electrical resistivity and thickness of the food being
magnetized, with larger magnetic field intensities used for smaller electrical resistivities and greater
thicknesses. The most important requirement of food successfully preserved with magnetic field
technology is high electrical resistivity, greater than 10 to 25 ohms-cm. Several reports were
published on preservative effect of magnetic fields which include preservation of (a) milk with
Streptococcus thermophilus, (b) yogurt with Saccharomyces, (c) orange juice with Saccharomyces,
and (d) Brown 'N Serve rolls dough with bacterial spores (Hoffman, 1985). No special preparation of
food is required before treatment of the food by OMF. However, food should be sealed in a plastic
bag; metal package cannot be used in a magnetic field. OMF treatment sterilizes the food products
without any detectable change in quality. The temperature of the food increases by 2 to 5C, and the
organoleptic properties change very little after magnetic field treatment.
OMF technology is a safer method of food preservation. The high intensity magnetic field exists
ix

April 02-05, 2015
only within the coil and the immediate vicinity. Within a very short distance from the coil, the
intensity of the magnetic field drops drastically. Thus, an operator positioned a reasonable distance
from the coil is out of danger, and the magnetic field may be operated without shielding.
Other Non-thermal techniques
Dense Phase Carbon Dioxide (DP-CO2) or supercritical and liquid CO2 is a cold pasteurization
method that affects microorganisms and enzymes through molecular effects of CO2 under pressure
and suitable for juices and dairy based beverages. The process is not only environmentally friendly
due to the non-toxic nature of carbon dioxide but also involves the application of lower CO2 pressure
as compared to those employed for HPP. The pressurized CO2 has a tendency to disassociation of
CO2 into reactive ions such as carbonates (CO32-), bicarbonates (HCO3-) and hydrogen (H+) in foods
due to high water content into it. These reactive ionic species can then have an effect on the
permeability of the cell membrane and properties of cell constituents (Damar and Balaban, 2006).
Bio-preservation
Today's health conscious consumers are interested in minimally processed foods, prepared without
chemical preservatives. Bio-preservation employs natural or controlled microflora, mainly LAB
and/or their antibacterial products such as lactic acid and bacteriocins to extend the storage life
and/or safety of food products. Lactic acid bacteria show special promise for implementation as
protective cultures through their antagonistic activity towards other microorganisms through
competitive inhibition for nutrients and/or by producing one or more antimicrobially active
metabolites such as organic (lactic and acetic) acids, hydrogen peroxide, antimicrobial enzymes,
bacteriocins and reuterin (Holzapfel et al., 1995). The effectiveness of bacteriocin-producing
cultures has been studied in meats, fish and dairy products. However, effectiveness of bacteriocinproducing strains in foods is limited due to their narrow activity spectrum, low stability, limited
diffusion in solid matrices and inactivation by food constituents.
Active packaging and intelligent/smart packaging
Packaging, an integral part of food processing, plays an important role in preservation of food during
storage, transportation and distribution. The demand for minimally processed food products with
least or no additives is placing greater demands on the performance of food packaging. Active
packaging is defined as the packaging that changes the condition of the packaged food to extend the
shelf-life or improve food safety or sensory properties, while maintaining the quality of the
packaged food. In other words, active packaging is a system which continuously interacts with the
inside environment of a packaged food and minimizes the deteriorative changes in food and thereby
extends the shelf life. Active packaging techniques for food preservation can be divided into three
categories: scavengers (absorbers), releasing agents and others. Absorbing systems remove
undesired compounds such as oxygen, carbon dioxide, ethylene, excessive water, taints and other
compounds. Releasing systems actively add or emit compounds to the packaged food or into the

April 02-05, 2015
head-space of the package such as carbon dioxide, antioxidants and preservatives. Other systems
include self-heating, self-cooling systems, etc. Milk and dairy products being perishable are
susceptible to microbial spoilage. They are also susceptible to light oxidation due to the presence of
photo-sensitizer vitamins. Use of active packaging systems having antioxidants and antimicrobial
agents may help to extend the shelf-life and safety of dairy and food products.
Smart or intelligent packaging refers to a package that can sense environmental changes and in turn
informs the changes to the users. Such packaging systems contain devices that are capable of sensing
and providing information about the functions and properties of the packaged foods and/or contain
external or internal indicator for the active product history and quality determination (Han et al.
2005). Adaptation of these packaging systems greatly ensures the safety of the consumers besides
enhancing the product shelf-life.
Bio-degradable and edible packaging
The rapid industrialization, growing income levels and changing life-styles are leading to increased
demand for processed and packaged foods. The size of semi-processed and ready-to-eat packaged
food industry is over Rs. 4000 crores and is growing at over 20%. The food industry has been largely
depending on the petroleum-based plastics for packaging materials. However, they are considered
menace to environment once they reach municipal solid waste and/or landfills or as they not
biodegradable. Food packaging is the largest user of plastics (~40%). In India, as per the Central
Pollution Control Board, approximately 15,342 tonnes of plastic waste is generated per day
(www.cpcb.nic.in). The volume of plastics discarded annually creates a substantial waste which is
causing a great threat to environment. Consequently, the approach of making materials from
biodegradable materials (polylactic acid, starch based polymers and proteins) that can be disposed
of through composting or recycling got momentum. As a result a number of biodegradable materials
such as naturally occurring polymeric materials, polymers made by polymerization of organic
molecules and biodegradable polymers from petrochemicals have been investigated for use as
alternative to plastics.
Biopolymers from agricultural food stocks, food processing waste and other resources have the
ability upon blending and/or processing to result in biopolymeric packaging material called as
biodegradable polymers or bioplastics (Davis and Song, 2006). Unfortunately, use of biodegradable
films for food packaging has been strongly limited because of the poor barrier properties, weak
mechanical properties and high cost. Recently, a new class of materials represented by bionanocomposites has proven to be promising option in improving the mechanical, barrier and thermal
properties of these biopolymer-based packaging materials.
The idea of edible films and coatings is derived from the natural protective coatings of fruits and
vegetables. The edible packaging materials offer variety of functions and the greatest benefit of
using edible packaging lies in their inherent bio-degradability. However, edible films cannot replace
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April 02-05, 2015
plastic packaging materials; they act as an adjunct for improving overall food quality, extending
shelf life and improving economic efficiency of packaging materials.
Conclusions
There is a great demand for miracle foods which offer nutrition and functionality besides retaining
their natural and/or fresh-like characteristics. Sustainability of the dairy industry depends on
satisfying consumers needs while ensuring safety. Novel processing technologies like HPP, US,
PEF, UV, PL, CP and OMF have proven their ability to inactivate microorganisms at near-ambient
temperatures, avoiding thermal degradation of the food components, and consequently preserving
the sensory and nutritional quality of the food products. These innovative processes are
environmentally friendly and require low energy requirements and reduced water usage that offers
sustainable development. These novel processes are gentler and are effectively employed to process
milk and milk products without destroying their valuable nutrients. However, each non-thermal
technology has specific applications in terms of the type of food processed. Therefore, non-thermal
technologies are not applicable in processing every variety of food. Hence, food manufacturers
should carefully choose a particular non-thermal processes which suits their needs, but in many
cases, the use of a combined method or hurdle approach is always better.
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ABSTRACTS
S. No.
Subject Area
Page No.
1.
Oral Presentations
4-27
2.
Dairy Production and Management
31-50
3.
Milk Processing and Quality Control
55-100

April 02-05, 2015

April 02-05, 2015
Oral Presentation
(OP 01- OP 30)

April 02-05, 2015
OP-1
Nutritional, Technical and Environmental Aspects on a Plant Based Milk
Alternative
1
Rickard ste and Elin Rs

1
2
2
Lund university, Department of Applied Nutrition, Box 124, 221 00 Lund, Sweden, Swedish
University of Agricultural Sciences, Department of Energy and Technology, Uppsala, Sweden

E-mail: elin.roos@slu.se
During the last 20 years, new knowledge in the areas of oats has emerged, that focus its health
effects, its molecular biology and new oat processing technologies. This has been recognized by the
society, and oats belongs to the few foods that have been merited with endorsed health claims in both
Europe (EFSA 2012) and the US (FDA 1997). In fact, consumption of oats and oat components such
as the water-soluble fiber beta-glucan, may lower LDL-cholesterol and reduce the risk of heart
disease, a major health problem in the western world and a rising problem in Asian populations.
Further, beta-glucans in suitable amounts (>4g) may reduce the rise of blood sugar after a
carbohydrate rich meal, which is an important goal for healthy nutrition aimed at combatting the
metabolic syndrome (over-weight, high blood pressure, diabetes type 2 and cardio-vascular
diseases). The human consumption of oats and oat products is rising around the world, supported
also by the introduction of the new liquid oat technology. This technology was originally developed
at Lund University in Sweden to supply the market with a lactose and milk protein free, plant based
cow's milk alternative. It was then exploited primarily in Europe by the university "spin-off"
company Oatly AB. The technology opens up the possibility to make dairy-like products from oats
(milk, cooking creams, yoghurts, ice creams, smoothies etc), that can compete with traditional dairy
products from a nutritional point of view and that exhibit attractive taste profiles (ste and Jianping,
2012). The general use of liquid oats and its potential health effects has been illustrated by the
outcome of several clinical studies on humans. In a one year intervention study in rural Beijing, an
enriched liquid oat product ("oat milk") was shown to be able to deliver essential nutrients and
support a healthy growth in young school children (to be published). The global climate impact of
food production is considered one of the most significant environmental effects caused by
civilization. Most importantly, it focus the benefits of reducing meat and dairy consumption in
favour of plant based food (Rs et al., 2014). However, the comparison of milk and oat drink from
an environmental point of view is complex. One complicating factor is the fact that milk production
inevitably provides not only milk but also meat and other functions, why the emissions from the

April 02-05, 2015
system must be split between all outputs in some way. Nevertheless, a thorough analysis of the effect
of substituting milk with liquid oats, without any compensation of the reduced meat production
coming from such a shift, shows a substantial reduction of green-house gas emissions (Rs, to be
published).
ste R, Jianping J.(eds). 2012. Research report on the development of Chinese oat industry. Chinese
Science and Technology Press, Beijing. www.cspbooks.com.cn
Rs E, Karlsson H, Witthft C, Sundberg C. 2014. Evaluating the sustainability of diets
combining environmental and nutritional aspects. Accepted for publication in Environmental
Science & Policy.
OP-2
Feeding Strategies for Dairy Cows to Optimize Milk Production and Minimize
Environmental Impact
Martin Riis Weisbjerg and Peter Lund
Department of Animal Science, AU Foulum, Aarhus University, Blichers All 20, Postbox 50, DK8830 Tjele, Denmark. Tel.: +45 8715 8046,
E-mail: martin.weisbjerg@anis.au.dk
Dairy cows milk yield increases heavily these years, and improved selection methods as genomic
selection and cessation of the European Union milk quota in April 2015 will probably further
intensify the increase. Holstein makes up 70% of Danish dairy cows, and average yearly milk
production in 2013-2014 for Holstein in Denmark was 10.225 kg with 4.02% fat and 3.39% protein.
This call for further improvements and innovations in feeding, however, public environmental
concern requires that feeding for high milk production and feed efficiency is accompanied by
strategies to reduce nutrient excretion and methane emission. Based on mainly Danish experience
and experiments, possible feeding strategies to improve production and minimise environmental
impact are discussed. Topics include milk yield response to increased energy intake, to nutrients like
protein and fat, and to increased digestibility of the forage, as well as the prospects of different
nutrient strategies in different parts of the lactation. Increased energy intake increase milk yield, but
the marginal increase is reduced as energy intake increase, and this reduction is more pronounced for
multiparous cows than for primiparous cows. Milk yield response to supplemental protein can be
substantial if ration protein level is low, and seems to be independent on forage digestibility. Fat
supplementation can increase milk yield and reduce enteric methane production. Strategies for
energy and nutrient supply over the entire lactation have the potential to both increase milk
production and reduce the environmental impact.

April 02-05, 2015
OP-3
Whey Proteins for Nano- and Micro-Encapsulation
Sundaram Gunasekaran
Professor, University of Wisconsin-Madison Madison, WI, USA
E-mail: guna@wisc.edu
Nano- and micro-encapsulation are methods to contain bioactive compounds in nanoscale- or
larger-sized matrices, which can be used to release their contents at controlled rates over time. In
food applications, the nano- and micro-encapsulation help improve the physical, chemical, and
biological properties of the entrapped ingredients in a variety of ways. To be successful, however,
proper selection of the wall material as an encapsulating matrix is essential. The delivery system
should be compatible with the surrounding food constituents. This means that the wall material must
not adversely affect the appearance, flavor, texture, or stability of the end-products. Above all, the
delivery system must control the bioactivity or bioavailability of the encapsulated compounds.
Given these requirements, proteins are widely used for encapsulation of labile ingredients for their
safe and targeted delivery. Thus, in addition to being highly nutritive, their ability to form an
excellent wall matrix makes whey proteins ideal choice for nano- and micro-encapsulation
applications. For example, cold gelation of whey proteins has been utilized to make protein-based
particles of different sizes and structures, which can be exploited to encapsulate and target the
delivery of various bioactive molecules, micronutrients, and microorganisms. Herein, our recent
investigation of encapsulation of iron in whey protein isolate through iron-induced cold-set gelation
will be discussed. In vitro gastrointestinal studies reveal that iron-encapsulated whey protein
powder, obtained by freeze drying, is suitable for site-specific delivery of iron, promoting its
absorption. While a considerable amount of the iron (~70%) was retained in simulated gastric
conditions, most of it (~95%) was released in intestinal conditions. Also, compared to free iron, ironencapsulated whey protein powder enabled fortification using higher amounts of iron without
adversely affecting product quality.
OP-4
ICT Interventions in Livestock Production and Management
1
A. P. Ruhil , S.V.N. Rao , T. K. Mohanty , K. Natchimuthu and S.S. Lathwal

1
2
Principal Scientist, ASRB, New Delhi, Prof. and Head, Dept. of Veterinary & AH Extension,
3,5
4
RGCOVAS, Puducherry, Principal Scientist, LPM Section, ICAR-NDRI, Karnal,, Associat Prof.,
Dept. of Veterinary & AH Extension, RGCOVAS, Puducherry
E-mail:apruhil@gmail.com
ICT is a converging spectrum of technologies that consists primarily of telecommunications (such as
telephony, cable, satellite, and computer networks), computing (computers, Intranet, Internet,
software and mobile phones) and broadcasting (Radio and TV technologies). ICT has helped in

April 02-05, 2015
automatic data capturing, recording, processing, deriving knowledge from data and dissemination
of information to the end users. Livestock management sector is one of the prospective areas in
which ICT (Information and communication technology) can be effectively applied particularly in
livestock production, processing, marketing of livestock products and delivery of extension
services. Successful attempts have been made in the past to computerize various aspects of livestock
sector to improve productivity and efficiency of farms. Many organizations have taken lead in India
and elsewhere in putting these ICTs into use and deriving benefits. However, the use of ICT tools
need to be further exploited to improve the effectiveness and efficiency of various organizations
associated with livestock development in the country ultimately to benefit all the stakeholders
especially the livestock farmers. A few important applications where interventions of ICTs have
been beneficial in livestock sector have been discussed in the paper such as RFID technology for
identification of animals; behavior monitoring; voice recognition; disease prevention, diagnosis and
treatment; automatic milk collection units; robots in milking and processing; dairy information
kiosks; online marketing information systems; etc. However, the use of ICTs are fraught with several
constraints which include lack of appropriate policies, poor infrastructure both at the levels of
service provider and service receiver in terms of electricity, equipments in addition to inadequate
skilled man power.
OP-5
Antioxidant Behaviour and Hypocholesterolemic Effect of Curcumin Fortified
Ghee
Jui Lodh1, Kaushik Khamrui2*, Devaraja H. C.3, Rahul Nigam1 and Anindita Debnath1
1
Research Scholar, Senior Scientist, Scientist, Dairy Technology Division, ICAR-National Dairy Research
Institute, Karna 132001, Haryana,
E-mail:kkhamrui@gmail.com
Curcumin, the fat soluble bioactive, yellow pigment present in Indian spice turmeric (Curcuma
longa L.), is known for its functional attributes. A study was undertaken to incorporate curcumin into
buffalo ghee. Fortification with 350 ppm curcumin and clarification at 115C for 19.71 (20) min
were found to be optimum based on maximum sensory scores and in vitro antioxidative activity by
DPPH method with minimum conjugated diene value. Radical scavenging activity of curcumin
fortified buffalo ghee (CFG) was compared with control buffalo ghee (CG) as well as ghee added
with BHA (@ 200ppm) at 301C. It was observed that radical scavenging potential, peroxide value,
free fatty acid content of BHA containing ghee was higher than CG but lower than CFG. Induction
period for oxidative rancidity was longest for CFG. Observations revealed that curcumin
fortification @ 350 ppm was able to resist the oxidative degradation of buffalo ghee during storage at
301C. Male Sprague-Dawley rats fed with diet containing CFG showed a significant (P<0.05)

April 02-05, 2015
decrease in serum triglyceride (TG) level in comparison with control group at the end of three
months. Hepatic TG level was also reduced by 38% in comparison with control group. Observations
also revealed that curcumin may act as a natural hypocholesterolemic agent if delivered through
ghee.
OP-6
Effective Innovations for Small Milk Producers in Hilly Regions of India
Kamala Kanta Saharia1* and Barnam Jyoti Saharia2
1
Professor, Department of Extension Education, College of Veterinary Science, Assam Agricultural
University, Khanapara, Guwahati-781022, Assam, India, 2Guest Lecturer, Electrical Engineering

Department, Assam Engineering College, Jalukbari, Guwahati-781013, Assam, India
E-mail:saharia.kk@gmail.com
Continuous up-dating of innovations to the farmers in order to meet the heavy demand for food of
animal origin especially milk has become a necessity today. Demand on land has increased many
folds and with every single effort of modernization, industrialization or civilization, there is
shrinkage of land availability per farmer. So, intensive dairying has been the demand of the day
against the yardsticks of safety, security, sustainability, satisfaction and solicitation in order to
pursue welfare and well-being of the global community. Extension all over the world is need based
and ever progressive phenomenon not only to provide proper means of livelihood and carry forward
all those good works humanity has done but also to improve the standard of life of the global
community. The sub-Himalayan region of the country has enough potential for improvement of
dairying and the Government of India is kind enough to pay special attention in terms of various
agricultural packages including dairying from time to time in the region. One of the major reasons
for programmes relating to dairy development is not making much headway is the mental makeup of
people in these areas. There is a general consensus that the application of new technologies and
practices is largely based on the desire of farmers to maximize economic returns. Over the years the
traditional extension system became unable to deliver quality services and thoughts started
surfacing about privatizing extension service. Again, the extension approaches in hilly regions of the
country have to be a basket of affordable, applicable and advantageous technologies founded on the
spirits of being fractional, additive, integrative, installment oriented, at small groups and if possible
at personal levels, provisioning linkages and encouraging their development in their own places. But
till the time such innovations are discovered and brought to application, it would be too late and
therefore, some affordable low cost managerial changes could be initiated which will bring a sea
change in economy and practices of dairying in the country and would help all communities in all
places. They are (1) To keep the cow standing after milking, (2) To provide succulent grass or

April 02-05, 2015
concentrate after milking, (3) Milking high yielding cows three times a day, (4) Making the floor
more gradient with balance footing provisions, (5) Disinfection of bedding materials with provision
of frequent change or use of disposable bedding materials, (6) Bringing aerodynamics into better use
of farm complex, (7) Milk trade at farm and change of containers to be avoided, (8) Bringing the
grassland management to owner's control, (9) Bringing computation of feed to the owners' control,
(10) Introducing constant monitoring devices, especially when the farm operations are done by
others, (11) Value addition to raw milk, (12) Use of ITK for treatment of diseases, (13) Central
chilling plants for satellite collection of milk, (14) Outsourcing reliable and coordinated milk
product agencies, (15) Professional groups for milk products, and (16) Cheap, safe, secured and
solid timely packaging & marketing.
OP-7
Development of In-Line Processing Technology for Manufacture of Multiple
Indian Traditional Dairy Products
1*
I.K. Sawhney , P.S. Minz and B. Kumar

1
Head, 2Scientist, 3Principal Scientist, Dairy Engineering Division, ICAR - National Dairy Research
Institute (NDRI), Karnal-132001, Haryana, India
E-mail: ishsawhney@yahoo.co.in
An in-line processing technology for manufacture multiple traditional milk products has been
conceptualized to overcome the problems associated with processing of these products by providing
a better control over the processing parameters. Unit operations based approach for mechanized
manufacture of Indian dairy products is required for proper development of texture and flavour in
the products. For design and development of in-line processing technology, a number of equipments
were identified, selected and integrated on the basis of unit operation and processing parameters
required for production of Indian dairy products. The developed in-line technology consists of milk
feed tank, milk pump, scraped surface heat exchanger (SSHE), intermediate concentrated milk tank,
product conveying mechanism, conical process vat (CPV) and continuous product cooling
mechanism. Variable parameters considered for in-line production system were steam pressures and
speed of the scrapping mechanisms in different processing equipments. The process parameters of
various equipments for the in-line processing technology were optimized for different traditional
dairy products, viz., khoa, burfi, basundi, rabri and ghee, on the basis of product quality and the
sensory scores. The product obtained by the optimized parameter were comparable (p<0.05) with
that of product prepared conventionally and it could thus be concluded that in-line system can be
successfully employed for manufacture of multiple Indian traditional dairy products. In-line
processing technology meets the requirement of small and medium entrepreneurs handling 500 to
2000 litres of milk per day for manufacture of various Indian dairy products with the same set of
equipments.

April 02-05, 2015
OP-8
Milk Protein Based Dairy Ingredients: Their Application in Functional Foods
Bimlesh Mann*, Rajesh Kumar and Rajan Sharma
Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal 132001, India
E-mail: bimleshmann@gmail.com
Growing interest has been focused on physiologically active peptides derived from milk proteins.
These peptides are inactive within the sequence of the parent protein molecule and can be liberated
by gastrointestinal digestion of milk, fermentation of milk with proteolytic starter cultures or
hydrolysis by proteolytic enzymes. Hydrolysis of protein from milk, casein or whey concentrates,
by food grade enzymes, followed by membrane separation procedures are the most common
methods for the industrial production of these bioactive peptides. Upon oral administration,
bioactive peptides may affect the major body systems namely, the cardiovascular, digestive,
endocrine, immune and nervous systems. For this reason, the potential of distinct dietary peptide
sequences to promote human health by reducing the risk of chronic diseases or boosting natural
immune protection has aroused increasing scientific and commercial interest over the past decade.
The emergence of bioactive food compounds (nutraceutical compounds) with health benefits
provides an excellent opportunity for improving public health. The incorporation of these bioactive
compounds into food systems is therefore of great interest to researchers in their efforts to develop
innovative functional foods that may have physiological benefits or reduce the risk of disease
beyond basic nutritional functions. However, the effectiveness of these products in preventing
diseases relies on preserving the bioavailability of their active ingredients. This represents
undoubtedly a great challenge since these molecules are generally sensitive to environmental
conditions encountered in food processes (i.e. temperature, oxygen, and light) or in the
gastrointestinal tract (i.e. pH, enzymes. presence of other nutrients), which limit their activity and
potential health benefits. However, micro/nanoencapsulation can be used to overcome these
limitations. Despite the successful elaboration of many synthetic polymers microencapsulating
media, such polymers cannot be used in food applications that necessitate compounds recognized as
safe (GRAS). However, among the systems investigated, milk proteins have recently received
considerable attention because of their excellent techno functional properties such as solubility,
foaming, whipping, emulsification, gelation and flavour entrapment ability and hence having a
potential to be used for encapsulation and controlled delivery of biologically active compounds. So
it can suggests that milk proteins can be effectively used for formulation of nanoencapsulation
system for delivering poorly soluble bioactive compounds and also as a potential source for
bioactive peptides after hydrolysis. Both of these can be effectively used in health promoting foods
as a biofunctional ingredient.
10

April 02-05, 2015
OP-9
Salivary Fern Patterns and Direct Saliva Transcript Analysis for Estrus Marker
Detection in Buffaloes
1
Suneel Kumar Onteru , Vijay Simha Baddela , Ravinder Ravinder , Onnureddy Kaipa , Varij
1
1
2
3
1*
Nayan , Prashant Singh , Chandra Sekhar , Rubina Kumari Baithalu and Dheer Singh
1
Molecular Endocrinology, Functional Genomics and Systems Biology Lab, Animal Biochemistry
2
3
Division, Dairy Cattle Physiology Division, Division of Livestock Production and Management,
National Dairy Research Institute, Karnal, India-132001
E-mail: drdheer.singh@gmail.com
Estrus determination efficiency in buffaloes, premier dairy animals in India, is only 40% with the
current aids such as behavioral signs, teaser bulls, pedometers etc. This situation results in 50%
undetected estrus, inseminations at improper times and an economic loss of at least Rs
373/animal/day. Therefore, a simple and easy to collect non-invasive fluid, saliva was tried to
identify estrus in buffaloes. Saliva samples were collected daily for 3 months before feeding in the
morning from six healthy multiparous Murrah female buffaloes (Bubalus bubalis). The saliva was
centrifuged at 3000 rpm for 5 minutes to remove any debris. A drop of the supernatant was smeared
on a glass slide and air dried. The slides were observed under a microscope with 200 magnifications.
Different salivary crystallization pattern including typical fern-like, branch-like, fir-like,
combinations of fir-fern-branch, dotted and none were found at different stages of estrus cycle.
Estrus determination of the buffaloes was also monitored using ultrasonography and visual
observations. Around 71.42% cases showed preovulatory follicle in the presence of typical salivary
fern pattern when the animals were at estrus. Additionally, a 15 l of the heated supernatant was
directly used for two steps RT-PCR for HSP70, TLR4, CYP19, beta-actin and GAPDH genes. The
TLR4 and HSP70 transcripts showed significantly (p<0.05) higher levels at estrus than diestrus. In
conclusion, salivary crystallization or fern pattern and transcript levels of the TLR4 and HSP70
genes could be useful for estrus determination in buffaloes along with the currently available
methods to improve the estrus determination efficiency.
OP-10
New Generation Methods for Ascertaining Chemical Quality of Milk
Rajan Sharma, Y.S. Rajput and Bimlesh Mann
Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal-132001, India
E-mail: rajansharma21@gmail.com
Chemical quality of milk suffers both due to adulteration as well because of the entry of
contaminants in milk supply. As milk is perishable commodity, demand for rapid analytical methods
for ascertaining the quality of milk has been increasing. Although considerable progress has been
made in the instrument based methods, field type methods are more in demand. Dry reagent based
11

April 02-05, 2015
strip tests are an attractive alternative to conventional wet chemical methods having the advantage of
long stability and chemicals are less likely to be wasted. In the dry chemistry strip based methods,
paper strips are impregnated with dry reagents to which the milk sample is added. Recently, five
different strips have been developed at NDRI for the detection of neutralizers, urea, glucose,
hydrogen peroxide and maltodextrin in milk. For the rapid detection of antibiotic residues in milk,
lateral flow assays (LFA) are gaining popularity. LFA assays are basically immunobased methods
and thus require the generation of antibodies against the target analyte in milk. LFA for rapid
detection of various types of cephalosporins and tetracyclines have been developed. Recently,
molecular imprinting polymer has aroused extensive attention and is an emerging technology with
the potential to use as solid phase extraction in detection of analytes thus reducing the sample
preparation steps. A new class of sensitive detection methods based on interaction of aptamer with
analyte is being developed. Aptamers are considered to be nucleic acid version of antibodies, and
many detection methods developed for antibodies have been successfully adapted to aptamer based
detection.
OP-11
Rapid & Dairy Industry Friendly Test Methodology to Ensure the Quality of
Butter/Ghee or Milk Fat
Vivek Sharma, Anupma Rani, Tanmay Hazra, Sumit Arora, and Darshan Lal
Division of Dairy Chemistry, ICAR-National Dairy Research Institute, Karnal, Haryana, India
E-mail: vishk12000@yahoo.com
Milk fat is the most premium and preferred fat in many of the Asian countries & consumed in the
form of ghee. A very complex situation arises especially during lean season to meet the demand supply gap. During such times, it attracts the attention of unscrupulous traders to adulterate it with
low- priced fats/oils such as vegetable oils, animal body fat, concoction of these fats, inedible
mineral oils and most recently some designer fats/ oils. Adulterators have been adulterating milk fat
in such a way that it complies with the standards of genuine milk fat. Physico- chemical parameters
(Butyro- Refractometer reading, Reichert- Meissl Value, Polenske Value and Baudouin Test) based
methodologies, which are routinely used in Dairy Industry to check the quality of milk fat in cream/
butter or ghee, have lost their relevance in the present era of rampant adulteration. Other
sophisticated techniques recommended in the literature are either cumbersome or require costly
equipment. Therefore, recently developed test methods like (i) Modified Bieber's Test (ii) ReversedPhase Thin layer (RP-TLC) chromatographic method are handy & easy to adopt by the Indian Dairy
Industry. Modified Bieber's Test has 5% detection limit, whereas RP-TLC method has about 2%
limit of detection. RP-TLC method has been validated in a variety of genuine ghee samples
including cotton tract area ghee and no false positive results were observed.
12

April 02-05, 2015
OP-12
FTIR Method to Understand the Interaction of Active Ingredients and
Excipients used for Preparation of Probiotic and Starter Culture Tablets
Sreeja V and Prajapati J. B.
Department of Dairy Microbiology, Sheth M. C. College of Dairy Science, Anand Agricultural
University, Anand-388 110, Gujarat, India
E-mail: prajapatijashbhai@yahoo.com, sreeja_p70@rediffmail.com
Fourier Transform Infrared (FTIR) Spectroscopy lays a foundation in careful selection of most
appropriate excipients and helps in designing a stable and effective dosage form. In this study, the
physico-chemical compatibilities of the active ingredients of probiotic and starter cultures and the
excipients selected for probiotic tablets were tested by FTIR. Three different active ingredients
(AI1, AI2, AI3) comprising of probiotic cultures (Lactobacillus helveticus MTCC 5463 and
Lactobacillus rhamnosus MTCC 5462) and starter cultures (Streptococcus thermophilus MTCC
5460 and Lactobacillus bulgaricus NCIM 2358), reducing agent L-Ascorbic acid and bulking agent
spray dried lactose were used along with excipients such as super disintegrant crosspovidone, PVP
K30, starch, talc and magnesium stearate for preparation of probiotic tablets by direct compression
2
method using a compression pressure of 1-2kg/cm . Transmission spectra of AI1 (MTCC 5463+
MTCC 5460), AI2 (MTCC 5462+ MTCC 5460), AI3 (NCIM 2358+ MTCC 5460), and their
1
mixtures with excipients were measured using FTIR spectrometer at a resolution of 2 cm , over a
frequency range of 4000 to 400 cm1. Infrared (IR) spectra of the active ingredients have shown the
1
main absorption bands of probiotics as -OH stretching at 3394-3525 cm , C=O stretching at 16541
1
1
64 cm , C-O-C symmetric stretching at 1021-29 cm , CH3- stretching at 1421-38 cm and 775
1
cm for mono substituted ring. IR spectra of active ingredients with excipients depicted the same
characteristic peaks of probiotics in physical mixtures without any markable change in their position
indicating no chemical interaction between probiotics and excipients used and hence proved their
compatibility and suitability for preparation of probiotic and starter tablets.
OP-13
Current Status and Prospects of Functional Foods- National and International
Perspective
G. R. Patil
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132 001
E-mail: grpndri@gmail.com
Functional foods are those which impart a physiological benefit via existing or addition of
nutritional ingredients that enhances overall health, helps prevent or treat disease/condition, or
improves physical or mental performance and has undergone at least a basic level of processing.
They can be categorized in to three type i.e. inherently/naturally nutritious food (Whole meal bread,
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April 02-05, 2015
soya milk), fortified food (Calcium orange juice, energy drinks) and engineered food (probiotics,
cholesterol-lowering spreads). Among the various types fortified food is the largest sub- category
with 50% market share. Given tight profit margins in the broader food industry, many manufacturers
are seeking ways to create and increase value. Claiming health properties is a clear way to
differentiate products and, in most cases, hike up prices and improve profit levels. Therefore, the
functional food and beverage market has attracted a large number of standard food and drink
companies. The rise of functional foods has occurred at the convergence of several critical factors,
such as: awareness of personal health deterioration, led by busy lifestyles with poor choices of
convenience foods and insufficient exercise; increased incidence of self-medication; increased
level of information from health authorities and media on nutrition and the link between diet
and health; scientific developments in nutrition research; and a crowded and competitive food
market, characterized by pressurized margins. These factors have created a dynamic functional food
and beverage market, offering good prospects for growth for well-positioned food and drink
manufacturers. Development of functional food products will continue to grow throughout the 21st
century as consumer demand for healthful products grows. Several functional components used in
formulation of functional or formulated foods are available in the market which can be used for
development of functional foods. The consumption pattern of various functional foods varies from
country to country and consumers are more likely attracting towards the dairy based functional
foods with growing awareness about nutritious and healthy food.
The functional food industry is growing steadily worldwide. Innovative products are being launched
continuously and competition is fierce. The market for functional food is growing at an annual rate
of 8-14%, but the exact size of markets for functional foods is difficult to measure. In 2011 the
worldwide sale of functional foods mounted to US$ 199.8 billion. Strong growth is occurring in
many functional food categories, and some of the more dynamic areas include probiotic yogurts,
plant sterol spreads, energy bars, functional waters, juices, desserts, and cheeses. India could hope to
leverage the country's key resources in this area to gain a foothold in the global market. The
nutraceuticals or the functional foods are majorly plant-based products and most of them being
predominantly herbal. Hence clues to these nutraceutical products have been received from our
ancient and traditional systems of medicine like Ayurveda, Siddha and Unani. The 'Rasayan' and
'Vajikarna' therapeutics of Ayurveda are essentially nutraceuticals, and therefore, there is ample
scope for India to develop a range of nutraceutical/health food products. And to succeed, these
products have to be standardized and with scientific validation to ensure safety and efficacy so as to
instill confidence in the customers to use them not as an alternative medicine but as a well defined
system of medicine. For this to happen there has to be research carried out on these products. Thus
India's own traditional knowledge base gathered from Unani, Ayurveda and Siddha can help out in
research work on nutraceuticals. And we can take a lead on this from the western world.
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OP-14
Innovative Cheese Processing Technologies
S. K. Kanawjia, Sanjeev Kumar, Apurba Giri and Yogesh Khetra
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal-132001
E-mail: skkanawjia@rediffmail.com
Cheese is the most diverse group of dairy products and is, arguably, the most academically
interesting and challenging. While many dairy products, if properly manufactured and stored, are
biologically, biochemically and chemically very stable, cheeses are, in contrast, biologically and
biochemically dynamic, and consequently, inherently unstable. The healthful aspects of buffalo
milk, in fact, are argued to be superior to those of cow milk. Buffalo milk due to its intrinsic basic
differences in its physico-chemical make-up has posed certain problems in manufacture of hard and
semi-hard varieties of cheese. A great deal of research work has been done at National Dairy
Research Institute and elsewhere to manufacture good quality of hard, semi-hard and soft varieties
of cheese. Process has also been developed to enhance flavor development by addition of lipase and
protease enzymes, using partially lactose hydrolyzed milk, blending of buffalo milk with goat milk
and using microencapsulated enzymic preparations such as FlavorAge, Accelase, NaturAge, etc.
Technologies have been appropriately standardized for manufacture of various types of cheeses
such as Cheddar, Swiss type, Gouda, Mozzarella, Probiotic Cottage cheese, Quarg and Feta type
cheeses from buffalo milk to cater the need of national and international markets. The functionality
of various cheese have been enhanced by using certain plant derived functional ingredients having
health benefits of improving immunity & GI tract, reducing plasma cholesterol, reducing blood
pressure, inhibiting growth of some cancers, neuroporotective effect (Brain health), protecting
diabetes and also weight management. Further attempts have been made to optimize technology of
Low Sodium Processed Mozzarella Cheese and also Feta cheese using potassium salts.
OP-15
Micronutrient fortification of dairy foods
Sumit Arora
Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, India
E-mail: sumitak123@gmail.com
Micronutrients are essential vitamins and minerals required on a daily basis to ensure good health
and to enable the body to fight diseases. The key micronutrients responsible for malnutrition in
current scenario includes iron, zinc, calcium, vitamin A and D. Micronutrient deficiencies can be
prevented and even eliminated if optimal quantities of the micronutrients are consumed by
populations on a regular basis. Strategies to combat micronutrient malnutrition include dietary
diversification, nutrient supplementation and food fortification, among them food fortification is an
effective way to combat the micronutrient deficiency and thus to alleviate hidden hunger. The aim
15

April 02-05, 2015
of fortification is to increase the nutritional content of some foods by increasing the intake of one or
more nutrients, which are inadequate in the food supply. This can be achieved either by restoring the
nutrients lost during food processing by adding back depleted nutrients to their original level or by
adding nutrients to a food which would make a good vehicle for delivering micronutrients to the
general or targeted population. Food fortification is a public health initiative with a long history of
being used effectively to remedy nutritional deficiencies that were causing widespread national
public health problem.
OP-16
Potential of Animal System in Enhancement of Conjugated Linoleic Acid
Amrish Kumar Tyagi
Dairy Cattle Nutrition Division, ICAR-National Dairy Research Institute Karnal - 132001
E-mail: amrishtyagi1963@yahoo.com
Conjugated Linoleic Acid (CLA) includes 28 positional & geometrical isomers of which only cis9,trans-11 & trans-10,cis-12 have shown major biological activities. Commercial supplements or
CLA in the pills form may have some potentially serious side effects, including promoting insulin
resistance, raising glucose levels, and reducing HDL (good) cholesterol. Whereas, the main type of
CLA found in meat and dairy products (c9, t11 or "rumenic acid") has no such side effects. The
natural product has been found to be superior to its synthetic counterpart. However the potential of
animal system to produce this natural CLA in quantities effectual for a visible influence on human
health is a vital point of discussion. Incessant interest in this particular fatty acid has generated
several strategies to manipulate animal system so as to enhance CLA concentration in ruminant
derived food products. However, the level to which it has been enhanced, in most cases, leaves lot to
be desired. Considering differential CLA administration in different studies and overwhelming
evidence of its beneficial property otherwise, it seems reasonable to enhance nutritional and
therapeutic value of milk through conjugated linoleic acid (CLA) enrichment and thus a discussion
of the capacity of animal system to produce viable concentration of CLA, in response to various
enhancement strategies, is warranted.
OP-17
In Situ Monitoring of Lactose Crystallization Process Using Focused Beam
Reflectance Measurement Technique
K. Pandalaneni and J. K. Amamcharla*
Department of Animal Sciences and Industry/ Food Science Institute, Kansas State University,
Manhattan, KS 66506 USA
E-mail: jayendra@ksu.edu
Lactose accounts for about 75 and 85% of the solids in whey and deproteinized whey, respectively.
Industrial production of lactose is carried out by a process called crystallization. Several factors,
16

April 02-05, 2015
including rate of cooling and mixing speed influence, the crystal characteristics. Therefore, it is
important to monitor the crystallization process. The objective of the present work was to monitor
isothermal crystallization of lactose using an in situ focused beam reflectance measurement
(FBRM) and a refractometer. FBRM is a versatile technique to track changes to particle size
distribution, shape, and count in real time. The FBRM data were compared with Brix readings
collected using a refractometer during isothermal crystallization. Chord length distributions
obtained from FBRM in the ranges of <50 m (fine crystals) and 50300 m (coarse crystals) were
recorded and evaluated in relation to the extent of crystallization and rate constant deduced from the
refractometer measurements. The measured fine crystal (<50 m) counts increased with
supersaturated concentration and temperature during isothermal crystallization. On the other hand,
coarse counts (50300 m) were observed to increase with decreasing supersaturated concentration
and temperature. Square weighted chord length distribution obtained from FBRM explained that as
concentration increased there was a decrease in chord lengths at 20C. The robustness of FBRM in
understanding isothermal lactose crystallization at various concentrations and temperatures was
successfully assessed in the study. Overall, the FBRM technique shows the potential to be a part of
process analytical technology for monitoring and controlling of the industrial lactose crystallization
process.
OP-18
Dietary supplementation of a phytogenic feed additive in the diet of pregnant

goats augments colostrum quality and health status of kids
Ajit Kumar, A.K. Pattanaik*, Shalini Baliyan, S.E. Jadhav, Avneesh Kumar and Narayan
Dutta
Clinical and Pet Nutrition Laboratory, Center of Advanced Faculty Training in Animal Nutrition,
Indian Veterinary Research Institute, Izatnagar - 243 122, India
E-mail: akpattanaik1@gmail.com
In order to assess the influence of dietary supplementation a phytogenic feed additive (PFA)
prepartum on the colostrum quality and performance of kids, 16 indigenous does were divided into
two equal groups: control (CON) and experimental (PFA). Both the groups of animals were
synchronized and bred naturally. Seven animals from each group were confirmed pregnant using
ultrasonography. All the animals had access to a standard concentrate mixture and ad libitum wheat
straw to meet their nutritional needs. Starting from 6-weeks prepartum, the PFA group of animals
was provided with a phytogenic feed additive (a patentable formulation in the laboratory under a
DBT-funded project) at 1.5% of DM intake. Results indicated that PFA group had comparatively
better kidding performance (11 kids; 3 singles and 4 twins) as compared to CON group (9 kids; 5
singles and 2 twins). The average birth weight of the kids was also improved in PFA (1.680.16 kg)
than CON (1.440.10 kg) group, although non-significantly. Prepartum supplementation of PFA
17

April 02-05, 2015
resulted in improved (P<0.05) quality of colostrum in terms of fat (10.770.28 vs. 8.490.51%),
lactose (3.300.47 vs. 3.100.44%) and ash (1.510.10 vs. 1.150.07%) as compared to the CON.
The IgG content was also found to be significantly (P<0.05) higher in PFA (54.370.60 g/dL) than
CON (48.820.57 g/dL) group. There were, however, no effects of PFA use evident on the protein,
lactose and SNF contents of the colostrum. The antioxidant indices of the kids were assessed at 15d
of age. The results indicated that serum total antioxidant capacity was higher (P<0.05) in PFA
(0.170.01 mM) than CON (0.140.01 nM) group accompanying higher levels of serum IgG
(13.070.19 vs. 11.820.24 g/dL) and vitamin A (14.801.50 vs. 9.160.43 ng/mL). However, the
serum vitamin E was non-significantly higher in PFA (136.410.2 ng/mL) than CON (111.215.4
ng/mL) group kids. It is concluded that dietary supplementation of the selected PFA starting from 6weeks prepartum induces positive metabolic changes in the dam leading to improved health of the
kids.
OP-19
Eco-friendly, Pragmatic and Sustainable Innovations in Dairying

J. Badshah*, Suryamani Kumar and A. K. Jha
Sanjay Gandhi Institute of Dairy Technology, Patna, Bihar-80014
E-mail:ejazbadshah@gmail.com
Globalization, liberalization of trades, rapidly increasing urbanization and thereby growing demand
of processed food products have increased the commissioning of new dairy and food processing
plants with growing environmental concerns in optimum and efficient utilization of resources and
technologies in dairy farming, processing, marketing and waste disposal systems. Precision dairy
farming for efficient management of feeding, animal health, disease control, breeding, reproduction
systems and automatic milk collection, testing and measurement systems have been discussed on
one hand to maintain sustainable and eco friendly production and procurement of milk. On the other
hands, the eco-friendly technologies needed to optimum use of energy resources for minimum
carbon footprint and maximum carbon credit to offset green house gas (GHG) emissions during
production, processing, packaging, storage and marketing of milk and milk products which are
really pragmatic and sustainable economically in the long run are described for improving the needs
of globalization and increasing the export of dairy products with high quality and safety . There are
promising options such as precision dairy farming, clean milk production and procurement, efficient
use of resources for utilities ( Refrigeration, steam, electricity etc.) generation and processing, use of
green technologies including solar energy technologies, anaerobic digestion by biomethanation,
membrane technologies and eco-friendly packaging along with pragmatic plant automation.
Cogeneration system for simultaneous production of steam and electricity at the plant site and
production of biogas through anaerobic digestion of dairy effluents are also feasible and sustainable
which needs adoption in industries.
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OP-20

Operations
Centre of Advanced Faculty Training in Animal Nutrition
Animal Nutrition Division, Indian Veterinary Research Institute, Izatnagar-243 122, India
E-mail: vermaak62@gmail.com
Livestock's contribution towards food security has always been a significant one, both in terms of
quality and quantity. And this is going to be much more important with the prediction that the global
demand for livestock products is forecasted to double in the coming years. While this has come as a
positive boost for livestock keepers worldwide to intensify farm animal production, equally
important has become the concurrent issues concerning its negative impacts on the natural resources
including the need for the preservation of environment. Livestock farming has been implicated for
its larger contribution to the global production of greenhouse gases (GHG), with the ruminants being
responsible for a large contributor to the pool of greenhouse gases including carbon-dioxide (CO2),
methane (CH4) and nitrous oxide (N2O), considered the three major GHG emitted by livestock
operations. Livestock contribute about 9% of total CO2emissions, but 37% of CH4, and 65% of N2O.
This, in turn, has led to rising concerns over the need to make dairy operations both environmentally
as well as socially responsive. The negative impacts of these gases notwithstanding, the very
production of GHG also leads to loss of important nutrients (organic matter, energy and nitrogen) for
the animal. Therefore, any strategy that works for reducing the GHG emission would also result in
improving the efficiency of feed (nutrient) utilization. Of the total GHG emission by livestock sector
as a whole, dairy production accounts for 20% as compared to 41% share for beef production.
Decreasing the production of CH4 from ruminant livestock is desirable both as a strategy to reduce
global GHG emissions, and concomitantly as a means of improving the efficiency feed utilization.
Over the last few decades a lot of information is being generated on a global scale to find out
strategies which would reduce the CH4 emission from ruminants, starting from immunization and
biological control (probiotics, defaunation), and use of additives (ionophores, organic acids, plant
extracts) to simpler approaches like ration balancing, fat supplementation and increased concentrate
feeding. None of the approaches could be established as a full-proof method, and there has always
conditions attached for a specific strategy to be successful under a particular condition. There is no
single approach which could be expected to work across the different feeding systems, more so from
the developing countries perspective with diverse feeding scenarios across different regions of the
same country. Another important aspect in the livestock-environment axis is the N2O emissions,
which has not been as highlighted as the CH4 emission. Dairy cows also happen to be one of the
largest livestock sources of ammonia emissions due to the high concentration of nitrogen in their
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April 02-05, 2015
urine. And ammonia and N2O emissions (both from urine as well as undigested nitrogenous
compounds in faeces) are of particular concern because of their reactive nature and negative impacts
on ecosystem function and health. The nitrogen from feed supplied in excess of required amounts is
excreted mainly through faeces and urine. Any strategy towards the reduction of N2O emissions
must, therefore, take into consideration the exogenous factors related to the quantity and quality of
feed protein, especially in relation to available energy, diet composition, and level of feeding which
are considered as important determinants of the quantum of nitrogen excreted in the faeces and
urine. Intrinsic factors related to the age and physiological stage of animal and level of productivity
are of equal importance.
However, any strategy that would result in appreciable reduction in the emission of GHG must also
take into consideration the economic, socio-cultural and ethical issues involved. Lastly, with a
significant component of livestock production coming from smallholder farmers, simpler feeding
management strategies with greater ease of adoption at on-farm levels would alone lead to the
worthwhile reduction in the emission of greenhouse gases, and contribute to arresting the envisaged
adverse impacts of the imminent climate change on a global scale.
OP-21
Reproductive Technologies for Production of Quality Dairy Animals

M.S. Chauhan
Principal Scientist, ICAR-National Dairy Research Institute, Karnal (Haryana), India
E-mail: chauhanabtc@gmail.com
Reproductive technologies have great potential to increase the rate of genetic improvement and
quality animal production. Technologies like artificial insemination (AI), multiple ovulation and
embryo transfer (MOET), ovum pick up technology (OPU), and in vitro embryo production through
in vitro fertilization technology (IVEP) can produce substantial increases in the rate of genetic
improvement of farm animals. Recently developed technologies such as semen sexing, stem cell
technology and cloning through somatic cell nuclear transfer (SCNT) significantly increases the rate
of genetic improvement and quality animal production. In India, these technologies have been
developed and being exploited by us in buffalo, an important milch animal of our country. In buffalo,
besides IVEP, we have generated embryonic stem cell lines to be used for production of quality
animals using cloning. The developed simple hand guide cloning by us in buffalo will substantially
boost the average genetic merit of buffaloes and buffalo bulls, and can revolutionize breed structure
of buffalo. Genetic modification in combination with cloning (nuclear transfer) is a very powerful
technology with many potential biotechnological applications. The donor cells for nuclear transfer
can be harvested from a transgenic animal with the appropriate genetic change. The cultured donor
cells can be genetically modified prior to nuclear transfer. Biotechnology in animal production is
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April 02-05, 2015
widely used to increase not only the number of a species of dairy animals to meet the demand milk
but also for conservation of endangered species, to enhance the propagation and sustaining the
current levels of biodiversity and genetic diversity.
OP-22
Croatian Traditional Ewe`s Milk Cheeses
Jasmina Havranek, Natasa Mikulec and Neven Antunac
University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetoimunska cesta
25, 10000 Zagreb, Croatia
E-mail: jasmina.havranek@azvo.hr
Traditional cheeses are part of the cultural heritage, such as songs, folk dances and traditional
costumes, and an essential part of the history and material heritage of every nation, so it is the
task of each country to preserves their production and protection. In Mediterranean countries, as
well as on Croatian islands, ewe's milk is completely processed into cheese. Also, the milk used
in the production of traditional ewe's cheeses originates from indigenous ewe breeds such as Pag
ewe, Istrian ewe, Cres ewe, Krk ewe, Rab ewe, Dalmatian Pramenka ewe and others. Some
Croatian traditional ewes' milk cheeses became a popular part of the tourist gastronomic offer
cheeses from Istria, Pag, Bra, Krk, Cres, Rab, Grobnik, Tar, and ewes' milk albumin cheese.
Some of these cheeses are produced on small family farms and some in industrial conditions
(Istrian and Pag cheese). The production of traditional cheeses in industrial conditions may, with
standardized technology, keep the same specific aroma as cheeses produced on a small family
farm.
The aim of this study is to present the results of sensory evaluation of traditional cheeses carried out
from 2004 to 2013, and to promote quality and diversity of indigenous ewes' cheeses in the Republic
of Croatia. During this period, a total of 64 assessments of milk and dairy products were conducted
by the Department of Dairy Science of the Faculty of Agriculture.
During this period, the Department assessed 962 ewes' milk cheeses: soft, soft cheese in brine,
cheese ripened in the suck, semi-hard (and semi-hard cheese made from mix of cows' and ewes'
milk), semi-hard with additives, semi-hard in brine (Feta type), albumin cheese (albumin cheese
made from a mix of cows' and ewes' milk), hard cheese (and mixed milk hard cheese), hard cheese
with additives, hard cheese in oil with or without additives, semi-hard cheese in oil with and without
additives, albumin cheese with additives, albumin cheese in brine, and fresh ewes milk cheese.
Cheeses made of mixed milk were taken in processing because of their traditional production in the
hinterland regions of Split and Istria. Sensory evaluations of cheese were conducted in accordance
with the Rules for Assessing the Quality of Milk and Milk Products (Department of Dairy Science,
Faculty of Agriculture, 2004). Sensory evaluation of cheese was done by using a systematic scoring
of individual parameters with the maximum number of points: appearance (2 points), texture (2
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points), cut (2 points), colour (2 points), smell (2 points) and taste (10 points); a total of 20 points.
Members of the Committee (5) used the terminology and standards prescribed by the FIL-IDF (99C,
1997). Individual reviewers have agreed to a joint assessment of the approximate average value
rating of all reviewers.
Sensory evaluation results showed that age increased the number of high-quality cheeses with the
highest number of points, due to the organoleptic properties, which deserve the same important
position in the market as a culinary delicacy.
OP-23
Farmstead and Artisanal Cheeses for on-farm Value Addition to Milk
Latha Sabikhi
Principal Scientist, Dairy Technology Division, ICAR-NDRI, Karnal-132001
E-mail:lsabikhi@gmail.com
Indian dairy industry is experimenting with novel product profiles and diversifying its production
pattern to include specialty foods meant for specific targeted populations. Today consumers tend to
believe that food that is purchased directly from the farmer is produced in an agriculturally
responsible manner, and is, therefore, fresher and tastier than what they purchase from a
supermarket. Farm-produced, traditional cheeses are sold in niche and premium markets in the
western and Australasian dairying countries. Taking cues from the success of homemade traditional
cheeses in these regions, if cheesemaking principles can be adapted in the Indian rural environments
and applied to make artisanal farmstead cheeses, it will provide momentum to the farmer for value
addition, product diversification and increased farm income.
OP-24
Effect of Mixture of Essential Oils on Rumen Fermentation, Microbial
Profile and Energy Metabolism in Buffaloes
M. A. Yatoo, L.C. Chaudhary, Neeta Agarwal and D.N. Kamra
Rumen Microbiology Laboratory, Animal Nutrition Division, Indian Veterinary Research
Institute Izatnagar 243 122, India
E-mail: lcchaudhary1@rediffmail.com
During microbial digestion of fibrous feed in the rumen, a significant amount of dietary energy is
wasted in the form of methane thus reducing the feed efficiency of the animals. Moreover, the
methane released from the rumen into the environment, contributes to the global warming. Plant
secondary metabolites (PSM) are most preferred feed additive to modify rumen fermentation.
Among the PSMs, essential oils have shown potential to mitigate methane production and improve
feed efficiency of the animals. In the present study, a blend of essential oils (BEO), ajwain oil
(Trachyspermum ammi), garlic oil (Allium sativum) and cinnamon leaf oil (Cinnamomum
22

April 02-05, 2015
zeylanicum), mixed in equal portion, was tested as feed additive to modify rumen fermentation and
microbial eco-system to mitigate methane production and improve feed utilization in buffaloes.
In Experiment I, three adult fistulated buffaloes were fed for maintenance requirement (ICAR,
1998) in 3x3 Latin square design. The three groups were control, with no additive (T1); second with
BEO @ 0.15 ml/kg DMI (T2) and third with BEO @ 0.30 ml/kg DMI (T3). Daily dry matter intake
was similar (P>0.05) in all the groups. There was no significant (P>0.05) effect of BEO on pH and
ammonia N concentration of the rumen liquor. However, there was a significant reduction (P<0.001)
in lactate concentration in treatment groups as compared to the control. The levels of total VFA,
proportion of acetate and propionate and A:P ratio were also similar in all the groups but butyrate
was significantly higher (P=0.001) in treatment groups. Supplementation of BEO decreased
xylanase activity in T3, whereas, CMCase, avicelase and protease were similar in all the three
groups.. The gene expressions of methanogens, Fibrobacter succinogenes, Ruminococcus
flavefaciens, R. albus and fungi were not affected by BEO feeding, however, ciliate protozoa gene
expression in T3 was significantly lower (P<0.01) as compared to T1 and T2.
In experiment 2, twenty one 9-11 months old growing male buffalo calves (198.5 4.98 kg BW)
were assigned to three dietary treatments as in experiment 1. As compared to control, the gross
energy (GE) intake (Mcal/d), faecal and urinary energy loss were similar in all the groups leading to
similar apparent digestible energy. However, the per cent GE loss as methane was reduced by 7 and 9
% in T2 and T3 groups as compared to the control group. The results indicate that the BEO feeding
can minimize the loss of dietary energy, and hence can improve the feed efficiency of the animals.
OP-25
A Practical Way to Achieve Sustainable Dairy Production
Liang Chou Hsia
National Pingtung University of Science and Technology, Taiwan, ROC
E-mail: ichsia@mail.npust.edu.tw
Dairy production is one of animal production which can be easier to achieve organic farming system.
However it is necessary to do some efforts to achieve sustainable dairy production. There are three
major ways to raise dairy cattle, confinement to raise dairy cattle, grazing to raise dairy cattle and
semi grazing to raise dairy cattle. The advantage of confinement raising dairy cattle you have to have
enough land to plant grass, consequence it is not easy to cause overgrazing or desertification of land
by animals. It also can reduce erosion problem of land. If we can manage the grassland well, we may
raise some chicken in farm to balance the nutrient of land by adding chicken manure on the land.
Milk usually carries N and other nutrient to outside area of land. If we do not add more nutrients to
the land, then we will cause the poor of land. Consequently, the land cannot produce enough grass for
dairy cattle. If the local people use faeces as an energy source then the unbalance condition will be
even worse. Of course, if the farm can buy concentrate for their cattle and do not use faeces as an
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energy source, then this problem can be reduced. The disadvantage of this way to produce dairy
cattle is that we need to build dairy cattle house and it needs money. Farmers need to find way to
spray the manure on the land. The advantage of cattle grazing on the land is that the farmer needs less
investment on cattle house. Cattle can spray manure on the land evenly if management well.
However farmers need either invest money on fences or labor to control animals. Grazing is a
romantic way to keep animals but needs very careful to consider the following three things. 1.
Erosion of land, especially on a wet land or slope land. The animal body weight is so heavy which
can easily destroy land. 2. Desertification of land, especially on a dry land. If the social pressure is
great, then the farmers always overgrazing due to keep too many of animals which influence by local
culture. 3. Low milk production of cattle due to no concentrate feed supplement. It is also due to no
body manages the nutrient balance of land. Concentrate is not easy to transport and accompany with
grazing animals. Animals also spend a lot of energy on grazing.The advantage of semi grazing
system is no need to buy a big amount of land. However farmers need to have very good management
on rotation grazing and cost to build fences. If grass is not enough, then farmers need to plant grass
nearby farm area. Rotation grazing needs very careful management. It also needs to consider in
either wet or dry land. The water resource for grassland is also another important key factor to make
sure the success of semi grazing dairy farms, the same as confinement dairy cattle farms. If any
farmer wants to be a sustainable dairy farmer, then he has to consider above items and need to have
good training. Except the above issues, the farmers also need to think about their breed of cattle, the
environmental temperature during the year. The success of reproduction also needs to pay a lot of
attention.
OP-26
Importance of Notch Signalling in Epithelialization of Bovine Udder
Naresh Kumar Singh
Associate Professor, Department of Veterinary Surgery and Radiology, Faculty of Veterinary
Sciences, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005
E-mail: naresh2101@gmail.com
Transformation of epithelium and myoepithelium with in the bovine mammary gland has
tremendous effect on the productive life cycle of the animal. However, the signalling mechanism
that effects the transformation of these potential stem cells has not been discussed and investigated
primarily to enhance the production in animals. Lumen of mammary gland comprise of a single layer
epithelial cells that expresses keratin 18 and surface marker CD24. On the other hand, basal
compartment having the progenitor and Keratin 14 and CD10 positive myoepithelial cells, which
are not in contact with the lumen. However, the establishment and maintenance mechanisms of these
two compartments are poorly understood till date. Although, recent studies have shown that the
24

April 02-05, 2015
bipotent progenitor cells that comes from the mammary stem cells, are responsible for the
establishment of both the compartments. Moreover, signalling mechanism i.e. Notch signaling
pathway have been associated in the past for having role in the survival, self renewal and lineage
dependant differentiation of these epithelial progenitor cells. However, elevation in the notch
signalling have been shown to increase the restriction of bipotent fate of epithelial progenitors and
augmenting the luminal epithelial transformation in vivo, through antagonizing p63 and other basal
markers expressions, and thereby blocks the basal cell differentiation. Therefore, the effect of
mammary adipocyte interaction with epithelium to enhance myoepithelial transdifferentiaion
would be further discussed and reviewed during the session in terms of enhancing the productive
capacity of the bovine udder.
OP-27
Pragmatic Approach for Sustainable Production of Indigenous Cattle
R S Gandhi
Assistant Director General, Animal Production & Breeding, Indian Council of Agricultural
Research, Krishi Bhawan, New Delhi -110001
E-mail: ravindersinghgandhi@gmail.com
India is endowed with large cattle population and cattle rearing has been source of livelihood
security to farmers in the face of natural calamities. Smallholders have played a vital role in
contribution to national economy as majority of cattle population is reared by them. There are 190.9
million cattle in India, out of which 151.17 million are indigenous and 39.73 million
crossbred/exotic cattle. Among the indigenous cattle, only 22.21 million heads (11.64%) have been
described and categorized into 44 different populations including 39 distinct/registered breeds.The
milk productivity of indigenous cattle needs to be enhanced using breeding, feeding, management
and health improvement interventions. Further, mining of unique genes and bio-prospecting of
special utility traits, biomolecules, products etc. of indigenous cattle would enhance the net
economic worth of Indian cattle. Improving indigenous cattle and developing branded cow milk and
other products using ITKs available with pastoralists & smallholders and creation of niche markets
for these products would empower these stakeholders in general and rural women in particular to
ensure livelihood security. Food safety and quality enhancement of milk and milk products has go a
long way to narrow the gap between achieved and achievable. Conducting breed-wise livestock
census, developing a roadmap for breeding & conservation of indigenous cattle, developing
infrastructure for performance recording under field conditions, enhancing AI coverage and
providing AI services at the doorstep of farmers, making effective use of available cattle breeding
farms, guashalas for genetic improvement/conservation of indigenous breeds and allocation of more
funds for conservation of cattle genetic resources should be given priority.
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OP-28
Sensor Network Application for Wildlife and Dairy Cattle
Prabhat Ranjan
Technology Information Forecasting and Assessment Council (TIFAC), New Delhi - 110016
E-mail: ed@tifac.org.in
Due to advances in Sensors, Processors and Communication technology a new breed of networked
devices has found applications to wide areas of applications. These are broadly classified as Sensor
Network Or Wireless Sensor Network. They consist of tiny devices having sensing, processing
and communication capability and are typically optimized for power consumption, cost and size (or
mass). In this talk, we would present our work with tracking of wildlife through sensor network
technology of Swamp Deer, Hill Turtle, Tiger and Purple Frog. Each one of these has different
constraints and a new solution had to be found for all four of them. While for Swamp Deer a neck
mounted GPS based device doing peer to peer communication was used, a non-GPS based
localization was used for Hill Turtle. For Tiger tracking an Infrared Image Sensor network was
designed but for Purple frog an Acoustic Sensor Network was designed. Similar technology can be
used for monitoring movement of dairy cattle, its health and other associated parameters for more
efficient operations. We would discuss some possibility along these lines.
OP-29
Strategies for the Control of Emerging Man Made Diseases of Dairy Animals for
Sustainable Dairy Development
*
Pallav Shekhar , A. K. Das and S. Samantray

Department of Veterinary Medicine, Bihar Veterinary College, Patna-14, (BAU, Sabour)
E-mail: sheker.pallav@rediffmail.com
Post parturient or metabolic diseases of dairy animals have become an emerging problem in high
producing dairy animals and popularly known as Production or Man Made Diseases. The incidence
of the diseases is higher in the period commencing at calving and extending until the peak of
lactation is reached. The occurrence of these diseases recorded due to imbalances between rate of
input of nutrient of nutrient and output in form of production. The present growth of milk production
in India is 3.6%, by 2030 the total projected demand of milk would be 200 million tonnes. At the
existing rate, milk supply is likely to fall short of the demand in next ten years and likely to put extra
pressure on output of our dairy animals. With this increasing pressure on demand of milk any
metabolite including that of macro and micro minerals, water, electrolytes, protein and energy
imbalances in body of animals claim to be grouped in postparurient or metabolic diseases. Even the
infectious disease like mastitis logically not a metabolic disease has a great claim of postparutient
disease and is a greatest threat to sustainable milk production. In India, the economic losses due to
mastitis have increased 115 folds in last five decades and presently the loss due to mastitis is about Rs
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April 02-05, 2015
7165.51 crores per annum. Post parturient and associated periparturient diseases of dairy animals
continue to remain a challenging impediment of sustainable dairy development. These diseases can
be diagnosed early by various diagnostic test and physical examination and losses can be prevented
by adopting suitable strategies which will be discussed.
Farmer's Opinion to Minimize the Constraints in Scientific Dairy Farming

Practices of Nalanda: A Case Study
1
Sanjeev Kumar , Suryamani Kumar , Jitendra Kumar and Santosh Kumar

1
2
Senior Scientist (DT)-cum-Programme Co-ordinator, KVK, Nalanda (BAU, Sabour); Assistant
3
4
Professor, SGIDT, Patna; Dairy Field Officer, Nalanda (Govt. of Bihar); District Project Manager,
JEEVIKA, Nalanda
E-mail: sanju_kvk@yahoomail.co.in
The Study was conducted in operational area of Krishi Vigyan Kendra, Nalanda. Under this study,
rural farmer's opinions were assessed for alternative solution to the constraints perceived by them in
adoption of scientific dairy farming. It was revealed from study that repeat breeding, poor
appreciation for AI service, lack of good breedable bulls for natural service, lack of good resources to
maintain crossbreed/superior breed of milch animals, preference to cash or food crops rather than
fodder crop, unawareness about recommended feeding practices, unavailability of HYV of fodder,
high cost of compound feed, lack of knowledge about improved dairy farming practices etc by
majority of respondent. Other constraints were low price of milk, lack of loan availability by
financial institutions, poor linkage of farmers through dairy co-operatives societies. Considering
these constraints, it was suggested that appropriate strategy should be formulated by authority of
Krishi Vigyan Kendra, Nalanda with the assistance of District Animal Husbandry Department,
District Dairy Development Department and other agencies engaged in the area for transfer of
technology relevant to scientific dairying farming in the area dairy development. It was observed
that long experiences of farmers in dairy farming contribute valuable suggestion which may
minimize constraints in improved dairy farming practices in the study area. It was also observed that
farmers of Nalanda have good knowledge with innovative ideas for solving the several problems
related to dairy with their limited resources. Farmers expected intervention by government or other
dairy development agencies regarding functioning of ill /unequipped veterinary hospital with proper
facilities and technical staff, organizing training programmes through KVK on different aspect of
dairy farming/milk procurement/value addition/ marketing etc.
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28

April 02-05, 2015
Dairy Production
and
Management
29

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30

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Dairying in India: Challenges and Opportunities (DI)

DI-1
Credibility of Information Sources among Tribal and Non-Tribal Dairy Farmers
in Assam
L. Sanathoi Khuman1, K. K. Saharia 2 and Monosri Johari3
2
Assistant Professor, Professor, Ph.D Scholar, Department of Extension Education, College of Vety.
Science, Assam Agricultural University, Khanapara, Guwahati-781022, Assam, India

E-mail: sanathoi123@gmail.com
Inhibition among tribal dairy farmers relating to dairying is observable in the society because of two
basic reasons; one, dairying is a new addition to their life system as their forefathers were not milk
habituate people and second, dairying as a commercial venture is yet to make emphatic presence in
the societies of the North Eastern region in general and state of Assam in particular. Therefore, an
investigation among the tribal and non-tribal dairy farmers in four development blocks of Cachar
district of Assam was taken up. Fifty each tribal and non-tribal dairy farmers were selected randomly
for the study and a pre-tested, reliable and valid interview schedule was used as instrument of data
collection. The study revealed that attributes like, farm size, average milk production, average milk
disposal, average milk consumption, annual family income from dairying, social participation,
attitude towards dairy farming, economic motivation, source of motivation for dairy communication
and extension contact were having positive and significant relationship with the credibility of
information both in case of the tribal and non-tribal farmers in the district. Further in case of the tribal
farmers additional attributes like age and herd size had the positive significant association with
credibility of information, while in case of the non-tribal farmers additional attributes like annual
family income was found to have positive significant correlation with credibility of information.
Regression analysis revealed source of motivation for dairy communication crucially influenced
credibility of information source of farmers.
DI-2
Management/Health Care Practices for Dairy Cattle by the Farmers in Difficult
Areas
1*
Monosri Johari , K. K. Saharia , K. Kakoty and B. J. Saharia

1
PhD Scholar, Department of Extension Education, Professor, Department of Extension Education,
M.V.Sc scholar, Department of Veterinary Public Health College of Veterinary Science,
Khanapara, Guwahati-781022, Assam, India,
Guest Faculty, Department of Electrical
Engineering, Assam Engineering College, Jalukbari, Guwahati-781013, Assam, India

E-mail:drmonosri@gmail.com
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April 02-05, 2015
Dairy farming in few parts of the North Eastern India is a new enterprise and people are changing
from zero milk consumption to little dairy habits along with the advancement of modernity and
cosmopoliteness. A study on the management/health care practices on dairy cattle in Dima Hasao
district of Assam was carried out by collecting fifty farmers each from two developmental blocks
namely Diyungbra and Jatinga in Assam. It was found that that majority i.e. about 80 per cent of the
respondents in Block I, Block II and pooled sample were in medium category of adopting the
management/health care practices. Further, they showed that 100 per cent, 86 per cent and 93 per
cent of the respondents provided clean water for the purpose of drinking, 100 per cent in all
categories adopted castration or spaying of calf, 94 per cent, 100 per cent and 97 per cent practiced
weaning of calf and 0 per cent, 2 per cent and 1 per cent practiced deworming in Block I, Block II and
pooled sample respectively. They also showed that there was significant difference between the
respondents of the two block (t=7.48, P<0.01) with regard to management/health care practices of
dairy cattle. It was further observed that the mean score of Block I was more in comparison to Block
II. By and large the farmers were mostly following the traditional ways of dairy farming and there
were huge scope for intervention of scientific innovations.
DI-3
Mechanization for Value Added Traditional Indian dairy Products: A
Sustainable Innovation in Dairying
Sunil Patel
Associate Professor, Department of Dairy Engineering, SMC College of Dairy Science, AAU, Anand
E-mail: drsunilpatel.de.dsc@gmail.com
Traditional Indian Dairy Products (TIDP) are integral part of Indian heritage and have great social,
religious, cultural, medicinal and economic importance and have been developed over a long period
with the culinary skills of homemakers and halwais. The important Indian traditional dairy products
that have commercial significance are ghee, khoa, paneer, chhana, dahi, kulfi, shrikhand and several
milk confections prepared from khoa and chhana such as burfi, peda, gulabjamun, milk cake,
kalakand, rasogolla, sandesh, etc. In addition, there are many region-specific traditional products
like rabri, basundi, kunda, kheer, payasam, etc. Each of these products has its unique flavour,
texture and appearance. The age-old small-scale techniques for TIDP products cannot be adopted for
industrial large-scale production. The rising demand and health awareness needs mechanization for
economic and hygienic production of these products at commercial scale. Consequently, inefficient
use of energy, intensive labour, poor hygiene, sanitation and non-uniform product quality associated
with conventional method crept into mechanization for large-scale manufacture. SMC College of
Dairy Science has designed and developed several state-of-the-art equipment like (i) Continuous
Basundi making Machine, (ii) Batch type of Halwasan making Machine and (iii) Integrated plant for
Traditional Indian Dairy Products for mechanized production of value added Traditional Indian
32

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Dairy Products (TIDP) like Basundi, Kulfi mix, Kheer,Kkhoa, Peda, Thabdi, Burfi, Gajar halwa,
Dudhi halwa, and Halwasan with better hygienic, rheological qualities and improved shelf-life at
lower cost of processing. .These innovations in designing of equipment for the manufacture of value
added TIDP would help in commercialization and to promote small entrepreneurship through Public
Private Partnership (PPP).
DI-4
Traditional Knowledge of Dairy Farmers about their Dairy Husbandry
Practices of Nalanda District of Bihar
Sanjeev Kumar1, Anand Kumar2, Suryamani Kumar3 and Jitendra Kumar4
1
Senior Scientist (DT)-cum-Programme Co-ordinator, KVK, Nalanda (BAU, Sabour); 2Assistant
Professor, BAC, Sabour; 3Assistant Professor, SGIDT, Patna; 4Dairy Field Officer, Nalanda, Bihar
E-mail: sanju_kvk@yahoo.co.in
Documenting the Traditional Knowledge System (TKS) for technology development considers as
the first step towards a sustainable dairying. The documentation of TKS is become necessary before
the valuable information is lost forever. A study was undertaken in some villages of operational area
of Krishi Vigyan Kendra (KVK), Nalanda to investigate and documentation of the preferred TKS of
dairy farmers in the area of breeding, feeding, health care and management. The findings revealed
the materials and practices related to dairy husbandry from the study area. The majority of dairy
farmers were preferred like use of Eucalyptus leaves in controlling Haemorrhagic septicemia (Gala
ghotu), allowing animal to remain stand in mud for few hours, spread out tobacco leaf power on the
infected part of FMD disease, applying brine solution on the animal's buttock for the treatment of
mastitis, feeding banana stem juice in order to controlling diarrohea in dairy animals. Papaya fruits
fed to the cattle increases fertility in them, spraying of chhoa for controlling termites, incorporation
of tobacco leaf, betel leaf and curry leaf enhances the shelf life of ghee at least by 2 months, use of
Eucalyptus leaves in controlling Pneumonia in cattle. It may have scientific basis and its techniques
could be utilized to other similar agro-climatic situations. It may be an alternative or a complement
and easier to secure adoption than recent technology and also may generate ideas for future research.
DI-5
Employment and Empowerment of Rural Women through Sustainable Dairy
Farming
Sanjay Kumar1, Chandramoni1, Rajni Kumari2, Kaushalendra Kumar3, Deepak Kumar4 and
S. Samantaray5
1
Department of Animal Nutrition, Bihar Veterinary College, Patna-800014, Bihar Agricultural
University, Sabour, Bhagalpur, 2Scientist, DLFM, RCER-ICAR, Patna-800014, 3Assistant
Professor, Department of Pathology, BVC, Patna, 4University Professor, Department of
Parasitology, BVC, Patna
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April 02-05, 2015
E-mail: sanjayvet29@rediffmail.com
Women contribute 50-60% of labour in farm production in India. Women form the backbone of
agriculture, comprising the majority of agricultural labourers in India. Women play a significant and
crucial role in agriculture and animal husbandry development. Gender divisions in agriculture are
stark, with all activities involving manual labour assigned to women, while all operations involving
machinery and drought animals are generally performed by men. Female agricultural labourers are
among the poorest sections of Indian society. Poor women are less able to purchase technology to
adapt to climate change due to limited access to credit and agricultural services (for example,
watering technology, farm implements, climate-appropriate seed varieties and fertilisers). Damage
to infrastructure that limits clean water, hygienic care, and health services can be especially
detrimental to pregnant or nursing women (10-15% of all women, at any given point) as they have
unique nutritional and health needs. Increased time to collect water (due to drought, desertification
or increased salinity) and fuel (due to deforestation or extensive forest kill from disease infestations)
decreases the time that women are able to spend on education or other economic and political
enterprises, and increases their risk of gender-based violence. In animal husbandry, women have a
multiple role. Their activities vary widely ranging from care of animals, grazing, fodder collection,
cleaning of animals and sheds to processing milk and livestock products. In livestock management,
indoor jobs like milking, feeding, cleaning etc. are done by women in 90 percent of families while
management of male animals and fodder production are affected by men.
DI-6
Composting of Spent Oyster Mushroom Substrate using Biogas Plant Slurry
Sonia Kumari1*, LeelaWati2, B.K. Bharti1, A.K Jha1, Upendra Singh1 and Suryamani Kumar1
1
Sanjay Gandhi Institute of Dairy Technology, Patna-800014, 2Senior Scientist, Department of
Microbiology, CCSHAU, Hisar, Haryana
E-mail: soniasinharau@yahoo.co.in
Recycling of organic wastes and indigenous material through bioconversion assume major
importance. Mushrooms cultivation is gaining popularity as an employment/income generating
enterprise for rural masses, farm women and unemployed youth. Spent oyster mushroom substrate
is partially decomposed and is discarded and as waste. On the other hand effluent of biogas plant
(slurry) is a good source of plant nutrients. However, it causes problem in handling and application
due to high amount of moisture. Incorporation of SMS into slurry which is rich in lignocellulolytic
microorganisms will hasten the process of its composting and reduce the time required for drying of
slurry, stabilize the nutrient loss from the field and improve the manorial value of compost. In the
present investigation Spent oyster mushroom substrate (SMS) was incorporated into biogas plant
slurry to prepare quality manure. Among different combination of SMS and biogas plant slurry,
maximum reduction in C/N ratio was observed at 2:1 ratio of SMS and slurry after 90 days. The
34

April 02-05, 2015
process was further hastened by inoculation with Trichoderma reesei. The C/N ratio of final product
after 75 days was 20:4. Plant height, dry weight/plant and grain yield of mustard plants were studied
to evaluate the various treatments. Application of inoculated enriched slurry showed significant
enhancement in vegetative growth and yield of mustard in pot house and field condition.
DI-7
Contribution of Dairy Technology to Sustainable Development through Trade
and Investment
Shilpi Samragy
Birla Institute of Technology, Patna Campus, Patna-800014
E-mail: shilpisamragy@gmail.com
India has one of the largest livestock populations in the world and largest producer of milk. About
50% of the world's buffaloes and 25% of the cattle are found in India. Dairying provides the purest
form of nourishment for humanity. Apart from that, undoubtedly dairy has provided gainful
employment to millions, primarily women. Investments under 'Operation Flood' have resulted in
sustained growth and self-sufficiency. The huge population of milch animal provides opportunities
for diversification of income, employment and food basket. AMUL model has demonstrated the
capacity of single commodity to have multi-dimensional effect on producers, consumers as well as
the economy of the country. The annual world trade in milk products amounts to 33 million tonnes
valued at $10 billion. Barely 6-7% of world's milk production is traded internationally. The
international dairy trade is dominated by four players European Union, New Zealand, Australia
and USA. The contribution of India in world trade is less than a half percent.
India is a land of opportunity for investors looking for new and expanding market. Dairy food
processing holds immense potential for high returns. The basic infrastructural elements for
successful enterprise are i) Key elements of free market system, ii) Availability of Raw Materials
(Milk), iii) Established infrastructure of Technology, iv) Supportive Manpower and v) EcoFriendly dairy industry. To harness the potentials of dairy sector strengthening of these elements are
essential.
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April 02-05, 2015
Creating Value Chain for Greater Livelihood Security (VC)

VC-1
Self Help Groups' Initiatives in Dairying in Assam (SHGs)
1*
M. Haque , K.K. Saharia and B. J. Saharia

1
Ph D Student, Department of Extension Education, 2Professor, Department of Extension Education,
College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022,

Assam, India and 3Guest Faculty, Assam Engineering College, Jalukbari, Guwahati-781013,
Assam, India
E-mail: mafidul.haque81@gmail.com
A study was conducted in Darrang and Kamrup districts of Assam initially on 300 livestock farmers
followed by on 100 dairy farmers of SHG members, who were the parts of the initial 300
respondents. Preference of respondents on livestock farming was found to be most in dairying
followed by poultry and piggery recognized as the first, second and third choices of livestock
farming. Majority of the members in both Darrang and Kamrup districts had herd size (2.75-5.33
cattle units), experience in farming (3-6 years), annual income from dairying (Rs.6,000-17,000)
and annual family income (Rs.43,000-70,000). In both Darrang and Kamrup districts 76.00 and
80.00 per cent respectively reared dairy animals in intensive system of management and only a few
number of SHG members had the orientation of setting up the dairy farms in east-west direction. In
both Darrang and Kamrup districts, majority of respondents had kutcha house and mastitis was a
common disease of dairy animals, which they felt affected the whole sector adversely.
Dairy as an enterprise was a newly found occupation for the educated unemployed youths and
looked like to sustain and survive as they resorted to some scientific management practices. Their
settlements in farming and relative sustainability were other encouraging features, which promised
better dairy future in the state.
VC-2
Fodder Markets in Bihar: An Empirical Study
Awadhesh K Jha1, KM Singh2 and RKP Singh3
1
Sanjay Gandhi Institute of Dairy Technology, Jagdeo Path, Patna-800014 Bihar, Department of
Agricultural Economics, Rajendra Agricultural University Bihar, Pusa, Samastipur-848125

3
(Bihar), Consultant, Indian Council of Agricultural Research-Centre for Eastern Region, Patna800014 (Bihar)
E-mail: akjha.in@gmail.com
The study attempts to understand the current scenario of fodder markets, its dynamics and
36

April 02-05, 2015
constraints to suggest necessary measures for improvement in the fodder sector to improve the
livelihood of the various stake-holders along the fodder value chain by following and 'Rapid Rural
Appraisals' in fodder surplus and deficit zones in Bihar. The results indicate a considerable gap
between demand and supply of fodder and concentrates with a huge untapped market. Fodder
marketing in Bihar is absolutely unorganized and deprived of any institutional support. Three types
of fodder supply chains were identified. The shortest chain linked producers with consumers
directly and accounted for about 10% of fodder trade. The second supply chain involved producer,
small assemblers, wholesalers, retailers and consumers and comprised nearly 60% of marketed
fodder. The longest supply chain engaged commission agents as well. About 95% marketed fodders
comprised paddy and wheat straw. Price differential between deficit and surplus zones was in the
range of 17 to 150%. Low profit, unorganized market, difficult transportation, and assembling of
fodder were the major problems. In comparison to fodder market, concentrate markets were fairly
organized and competitive. Development of cost effective fodder compressing machines is
imperative to reduce transportation cost and better handling of fodder. Technologies for
manufacturing of cost effective feed concentrates with locally available raw materials are also
imperative and public sector R&D can play an effective role in this regard. This can also be done in
public-private partnership.
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Reducing GHG by Better Farm Practices (GG)

GG-1
Better Practices for Reducing Green House Gases in Livestock Production
Bibha Kumari1*, Ranveer Kumar Sinha2 and Rakesh Kumar3
1
SMS (Veterinary Science), KVK, Arwal, Assistant Professor (Veterinary Medicine), BVC, Patna,
Programme Coordinator, KVK, Arwal
E-mail: bibhababyvet@rediffmail.com
The major green house gases (GHG) associated with livestock production is methane and nitrous
oxide. Methane gas generated by a group of microbes in rumen called methanogens which is belched
out from the mouth of livestock specially pigs and cattle. Lower the quality of the diet the more
methane is produced. Nitrous Oxide gas released from urine, feaces, nitrogenous fertilizer,
especially under water logged condition. A combination of improved pastures, concentrate feeding
and running a small number of high producing cows reduce methane production without reducing
milk production. In digestion of enteric fermentation, 4-15% of feed energy is lost in the form of
methane. In a highly digestible feed, only 3-6% of energy would be converted to methane and in
decrease digestible feed the energy loss as methane increases to 9% or more. The feed additives like
coconut oil, linseed oil suppress methane production. Cattle and pig slurry is a source of ammonia
(precursor gas for nitrous oxide) and methane. Through the simple measure of covering the liquid
stored, emissions of methane and ammonia during storage could be reduced. Covering liquid storage
facilities with a rigid cover can decrease NH3 emission by 10 to 90%. The use of slurry as fertilizer
for the soil is needed to incorporate it into the soil as soon as possible. If solid manure is incorporated
four hours after spreading, an 80% reduction in NH3 emission can be observe while incorporating 12
hours after spreading, a 60% reduction in NH3 emission can be observed. The fermentation of slurry
and residues generates biogas and also provide bio-manure and mitigate pollution.
GG-2
Operations
Centre of Advanced Faculty Training in Animal Nutrition, Animal Nutrition Division, Indian
Veterinary Research Institute, Izatnagar-243 122, India
E-mail: vermaak62@gmail.com
Livestock's contribution towards food security has always been a significant one, both in terms of
quality and quantity. And this is going to be much more important with the prediction that the global
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April 02-05, 2015
demand for livestock products is forecasted to double in the coming years. While this has come as a
positive boost for livestock keepers worldwide to intensify farm animal production, equally
important has become the concurrent issues concerning its negative impacts on the natural resources
including the need for the preservation of environment. Livestock farming has been implicated for
its larger contribution to the global production of greenhouse gases (GHG), with the ruminants being
responsible for a large contributor to the pool of greenhouse gases including carbon-dioxide (CO2),
methane (CH4) and nitrous oxide (N2O), considered the three major GHG emitted by livestock
operations. Livestock contribute about 9% of total CO2emissions, but 37% of CH4, and 65% of N2O.
This, in turn, has led to rising concerns over the need to make dairy operations both environmentally
as well as socially responsive. The negative impacts of these gases notwithstanding, the very
production of GHG also leads to loss of important nutrients (organic matter, energy and nitrogen) for
the animal. Therefore, any strategy that works for reducing the GHG emission would also result in
improving the efficiency of feed (nutrient) utilization. Of the total GHG emission by livestock sector
as a whole, dairy production accounts for 20% as compared to 41% share for beef production.
Decreasing the production of CH4 from ruminant livestock is desirable both as a strategy to reduce
global GHG emissions, and concomitantly as a means of improving the efficiency feed utilization.
Over the last few decades a lot of information is being generated on a global scale to find out
strategies which would reduce the CH4 emission from ruminants, starting from immunization and
biological control (probiotics, defaunation), and use of additives (ionophores, organic acids, plant
extracts) to simpler approaches like ration balancing, fat supplementation and increased concentrate
feeding. None of the approaches could be established as a full-proof method, and there has always
conditions attached for a specific strategy to be successful under a particular condition. There is no
single approach which could be expected to work across the different feeding systems, more so from
the developing countries perspective with diverse feeding scenarios across different regions of the
same country. Another important aspect in the livestock-environment axis is the N2O emissions,
which has not been as highlighted as the CH4 emission. Dairy cows also happen to be one of the
largest livestock sources of ammonia emissions due to the high concentration of nitrogen in their
urine. And ammonia and N2O emissions (both from urine as well as undigested nitrogenous
compounds in faeces) are of particular concern because of their reactive nature and negative impacts
on ecosystem function and health. The nitrogen from feed supplied in excess of required amounts is
excreted mainly through faeces and urine. Any strategy towards the reduction of N2O emissions
must, therefore, take into consideration the exogenous factors related to the quantity and quality of
feed protein, especially in relation to available energy, diet composition, and level of feeding which
are considered as important determinants of the quantum of nitrogen excreted in the faeces and
urine. Intrinsic factors related to the age and physiological stage of animal and level of productivity
39

April 02-05, 2015
are of equal importance.
However, any strategy that would result in appreciable reduction in the emission of GHG must also
take into consideration the economic, socio-cultural and ethical issues involved. Lastly, with a
significant component of livestock production coming from smallholder farmers, simpler feeding
management strategies with greater ease of adoption at on-farm levels would alone lead to the
worthwhile reduction in the emission of greenhouse gases, and contribute to arresting the envisaged
adverse impacts of the imminent climate change on a global scale.
Climate Change and Livestock Productivity Management (CL)

CL-1
Impact of Climate Change on Livestock
1
Sudha Kumari , Savita Kumari and R.K. Sharma

1
Assistant Professor, Department of Microbiology,
Assistant Professor, Department of
Microbiology, Assistant Professor, Department of Parasitology, Bihar Veterinary College, Patna800014

E-mail: sudhamicrobvc@gmail.com
Livestock systems in developing countries are changing rapidly in response to a variety of drivers.
Globally, human population is expected to increase from around 6.5 billion today to 9.2 billion by
2050. Rapid urbanization is expected to continue in developing countries, and the global demand for
livestock products will continue to increase significantly in the coming decades. The potential
impact of these drivers of change on livestock systems and the resource-poor people who depend on
them for their livelihoods is considerable. These impacts will be influenced by both supply-side
shifts in natural resource use as well as market-led demand changes. These impacts will include
changes in the productivity of rain-fed crops and forage, reduced water availability and more
widespread water shortages, and changing severity and distribution of important human, livestock
and crop diseases. Major changes can thus be anticipated in livestock systems, related to livestock
species mixes, crops grown and feed resources and feeding strategies, for example. At the same time,
the climate is changing. Significant changes in physical and biological systems have already
occurred on all continents and in most oceans, and most of these changes are in the direction
expected with warming understanding is needed of the likely impacts of climate change on the
vulnerability of the resource-poor, so that resilience to current climate variability as well as to the
risks associated with longer-term climate change can be gauged, and appropriate actions set in place
to increase or restore resilience where this is threatened. Livestock globally play a considerable role
in climate change, in terms of their contribution to greenhouse-gas emissions.
40

April 02-05, 2015
CL-2
Impact of Climate Change on Animal Health
Raj Kishore Sharma
Assistant Professor, Department of Parasitology, Bihar Veterinary College, Patna-14
E-mail: drrksharmabvc@gmail.com
Direct and indirect exposure to climate change comprises changing weather patterns, changes in
water, air, food quality and changes in ecosystems, agriculture. Existing pathogens may translate
in disease emergence in animals and at the animal-human interface. This comprises insect pests,
ecto and endo-parasites, arthropod-borne disease and pathogens carried by foods and fomites.
The role of environmental pathogen load is more obvious in the case of faecal-oral or water-borne
transmission. Indirect transmission of protozoan disease agents may be facilitated by ticks, like
transmission of African swine fever. There are also a number of midge- or mosquito-borne disease
complexes that involve a dormant pathogen stage. In the direct-indirect transmission spectrum
common flu, feacaloral, food and vector-borne transmission to more prominent free-living
parasite stage, ecto-parasites and myiasis-causing insects should also be considered. Arthropod
pests are strongly modulated by climatic conditions. To summarize, it leads to diseases like
metabolic disorders, certain parasitic diseases, sunstrokes etc. It may have significant negative
impact on animal wellbeing and farm economy. It may even leads to serious transmissible
diseases with economic impact and threat to human health. Examples are vector-borne diseases
like Bluetongue, AI, ASF, African Horse sickness, West Nile Fever, Rift valley Fever, Rabies,
Bovine tuberculosis and Brucellosis etc. Improvement in sanitation, hygiene or biosecurity may
conveniently take a whole-of-society approach. Risk factors vary with animal production
subsectors and systems. The management of animal genetic resources, feeding practices, housing
and bio-containment may mitigate the problem.
CL-3
Effect of Climate Change on Livestock Production
Rajesh Kumar1, M.K.Singh2, Mithilesh Kumar1 and Sudha Kumari3
1
Assistant professor, Department of Veterinary Surgery & Radioloy, Bihar Veterinary College,
Patna. Department of Veterinary Anatomy, Department of Veterinary Microbiology, B.V.C. Patna
E-mail. vetrajeshkumar@rediffmail.com
The affect of climate change are controversial. Although a relevant increase of drought is
expected across the world affecting forage and crop production. Hot environment impairs
production and reproductive performance, metabolic health and health status. Livestock could
encounter several risks like grain, forage availability, cost and low adaptability for animal.
Climate change affects milk production because of the sensitivity of dairy cow to excessive
temperature, humidity and cold. An effort to maintain optimum levels of production, climate
41

April 02-05, 2015
change will likely result in livestock producers selecting breeds and breed type that have genetically
adapted in that condition. However, in warmer climates, breed that are found to be more heat tolerant
are generally have lower productivity. Estimates of livestock production efficiency suggest that
negative effect of hotter weather in summer outweight positive effect of warmer winters. The largest
change occurred under a 5 degree increase in temperature, when livestock yield fell by 10%. In
general domestic livestock can cope with or adapt to gradual changes in environmental conditions,
however rapid changes in environmental condition or extended periods of exposure to extreme
conditions drastically reduce productivity and are potentially life threatening.
CL-4
Blow of Climate Change on Livestock Industry
Sanjiv Kumar1 and Rajesh Kumar2
1
Department of Pathology, 2Department of Surgery, Bihar Veterinary College, Patna-800014
E-mail: mrsanvet@rediffmail.com
The livestock industry is susceptible to ever changing adverse climate. It causes direct affect on the
livestock particularly, the cattle's by leading to heat stress as a result of increasing temperature and
humidity. This increase is measured scientifically by a scale called Temperature- Humidity Index
(THI). THI is used to measure heat stress and performance of the animals. The animals under heat
stress will prefer to spend more time under shade and thus their grazing time is reduced
predominantly true for the unorganized farms. Stress also reduces their appetite and thus weight
loss. Increase in body temperature will have adverse affect on the metabolism and thus affect their
physiology. Finally, it will be reflected in their milk yield which reduces quantity as well as quality
of milk production. Not only cattle's climate change has also great blow on pig and poultry industry.
These animals/birds show reduced feed intake and laying performance. It also decreases their
fertility rate and even causes mortality. The livestock industry is also affected indirectly by increase
in temperature as it has high impact on production of crop and pastures. The change in temperature
also gives rise to emergence of new diseases and pests. The animals become more sensitive as their
immune system are also affected. Finally it will lead to increase morbidity and mortality in animals.
Therefore, it is the time to think about this issue and frame measures which can at least mitigate the
coming problems.
CL-5
Screening of Lactating Cattle in Peri-Urban areas of Ranchi in Jharkhand for
Subclinical Mastitis
Pankaj Kumar1, S J Pandian2, Shanker Dayal3, Rashmi Rekha Kumari4 and A. Dey5
1
Scientist, Veterinary Medicine, ICAR- RCER, 2Scientist, Vet Medicine, ICAR -RCER, 3Senior
Scientist, ICAR-RCER, Patna 4Assistant Professor, BVC, Patna-800 014, 5Head, DLFM,
ICARRCER, Patna-800 014
42

April 02-05, 2015
E-mail: pankajvet@gmail.com
Mastitis is the most important disease of economic importance in dairy animals. Clinical mastitis
often is easy to identify. However, majority of farmers are unaware about the subclinical mastitis.
This form is more important in India than clinical mastitis. Study was conducted in lactating cattle of
organized farms located in peri-urban areas of Ranchi. Objective was to evaluate status of
subclinical mastitis (SCM) in cattle at the field level by CMT and collect samples for further
evaluation. These included evaluating individual SCC and bacterial isolation of CMT positive
samples using blood agar followed by specific Medias. Antibiotic sensitivity test was performed in
different isolates by disc diffusion method on Muller Hilton Agar media. Results of the study
indicated prevalence of subclinical mastitis was 39.42% in the peri-urban cattle of Ranchi. Quarter
wise prevalence of SCM was 16.83%. The pattern of incidence of SCM teat wise was maximum in
left hind followed by left fore and then right hind and right fore. Value of milk lactose was nonsignificantly lower in SCM than healthy cattle. Bacterial isolates included 51.85% Staphylococcus
sp., 11.11% Streptococcus sp. 9.26% Coliforms, 24.07% mixed isolates and 7.41% Bacilli sp. The
mean SCC was 9.551.05 for samples which had CMT score of +2. Antibiotic sensitivity test results
indicated efficacy of amoxicillin, ampicillin, gentamicin, cefoperazone, enrofloxacin. Accordingly
farmers were advised for specific therapy followed by use of Dry cow therapy in cattle nearing end
of lactation using intra-mammary preparation Spectramast D.C. in all the four teat at the last
milking.
CL-6
Impact of Livestock on Global Warming and its Mitigation Strategy
Kaushalendra Kumar1, Sanjay Kumar1, Ravi Ranjan Kumar Sinha2 and Chandramoni3
1
Assistant Professor, Department of Animal Nutrition, 2Assistant Professor, Department of Livestock
Production Management, 3University Professor & Chairman, Department of Animal Nutrition,
Bihar Veterinary College, Patna- 800 014, India
E-mail: drkaushalivri@gmail.com
Climate change represents one of the greatest environmental, social, and economic threats facing the
planet today. In developing countries, climate change will have a significant impact on the
livelihood and living conditions of the poor. Global warming is a slow and steady process and global
temperature, carbon dioxide and methane level increases in the atmosphere, all these parameters did
not change rapidly before the industrial revolution, about 260 years ago. During the last 100 years,
there has been a rise of 0.8C in temperature, which in absolute term does not appears to be very high,
but it is a continuous phenomenon and the rate of further rise in climatic temperature might be much
higher and faster than that was observed in the last century. Developing alternative strategies tending
to reduce CH4 emissions from ruminants are big concern even more if strategies improve feed
efficiency and increases profitability (Reyes et.al. 2011). The global warming potential (GWP) of
43

April 02-05, 2015
these gases in comparison to carbon dioxide is several times higher like methane and nitrous oxide
have 23 and 296 times higher potential for global warming, respectively. Improved knowledge of
quantitative nutrition provides powerful tools to develop concepts to undertake a wide range of
problem-oriented research with the goal of curtailing methane production by livestock farms.
Interpretation of rumen microbial diversity and its interrelationships is much essential for the
successful manipulation of rumen fermentation towards a significant reduction in methane emission
from ruminant. The above techniques practically might give synergistic effect on livestock
productivity and methane inhibition.
Sustainable Production of Indigenous and Crossbred Cattles

and Buffaloes (SP)
SP-1
Prediction of 305 Days Milk Yield from Part Lactation Records in Hf X Gir
Halfbred Cows
Y.B. Kandalkar, D.K. Deokar, D.R. Raut and Y.G. Fulpagare
Agriculture Technology Information Centre, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722,
Dist. Ahmednagar, Maharashtra
E-mail: ybkandalkar@gmail.com
The data on milk yield traits of HF x Gir cows maintained at R.C.D.P on Cattle M.P.K.V., Rahuri for
a period from 1977 to 2011 was collected and analyzed by least-squares technique considering the
effect of period, season and age at first calving. Correlation and regression analysis of the traits under
study were carried out. The means for weekly milk yield (WK1 to WK24) were as 53.61, 67.06, 70.61,
72.79, 72.82, 73.50, 72.50, 71.32, 71.10, 72.16, 68.34, 67.32, 66.82, 65.90, 64.83, 63.99, 63.44,
62.72, 61.47, 60.98, 61.25, 60.17, 56.62, 58.16 kg, respectively. The means for cumulative milk
yield (CWK2 to CWK24) were 123.57, 194.18, 266.96, 339.78, 413.29, 485.79, 557.11, 628.21,
700.37, 768.71, 836.03, 902.85, 968.75, 1033.58, 1097.58, 1161.02, 1223.75, 1285.75, 1285.22,
1346.20, 1407.45, 1467.62, 1526.24, 1584.40 kg, respectively. The overall means for monthly milk
yield (MMY1 to MMY6), were 264.05, 290.15, 278.92, 261.45, 248.62, 238.19 kg, respectively. The
significant effect of period of calving and age at first calving was observed while non significant
effect of season of calving was observed on weekly, cumulative weekly and
monthly milk
yields. The correlations of weekly, cumulative weekly and monthly milk yield with 305 days milk
yield ranged from 0.52 to 0.88; 0.52 to 0.93 and 0.70 to 0.88, respectively. From the result it is
concluded that record of WK15, CWK16 and M4 may be used for prediction of 305 days FLMY of HF
x Gir halfbred cows.
44

April 02-05, 2015
SP-2
Studies on Phenotypic Characteristics of Ellichpuri Strain of Nagpuri Buffalo in
Achalpur Tahsil
A. V. Bhagat, N. M. Adagle, R. V. Karche and R. U. Talekar
Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth,
Akola, (MS), India- 444104
E-mail:ranjitkarche89@gmail.com
The present study was undertaken in native tract of Achalpur tahsil of Amravati district of
Maharashtra state. The observations were recorded on 500 she buffaloes comprising 100 buffaloes
from each group for physical characteristics and lactation performance. Buffaloes were categorized
into age group of 4-5 years, 5-7 years, 7-9 years, 9-11 years and above 11 years. Ellichpuri strain of
Nagpuri buffaloes is of medium size and compact breed of buffalo. The coat colour observed mostly
black. White colour patch observed on forehead and legs were noticed with non-significant variation
in colour. Switch colour of tail was found to be mostly white, muzzle colour was black. Fifty eight
percent buffalo eye colour found to be creamy white. 85.6 % buffaloes were having typical sword
like horn circumference and distance between two horns were found to be 66.148 0.4589, 18.456
0.1100, 17.219 0.09078 cm respectively. The orientation of ear in 78.6% buffalo found to be long
and horizontal. The average ear length and width was 25.066 0.1957 and 14.165 0.1232 cm
respectively. The head is long and straight profile with average head length 52.614 0.284 cm and
head breadth 22.981 0.27 cm. The neck is comparatively long with 43.713 0.3395 width and
99.620 0.2872 cm length. About 57.8% buffalo udder shape was bowl. The daily milk yield was
4.474 0.0616 and average lactational performance was 1205.55 20.19 kg.
SP-3
Prediction of 305 Days Milk Yield from Part Lactation Records in Phule Triveni
Cows
A.R. Deshmukh, D.K. Deokar, S.M. Kamble and Y.G. Fulpagare
Research cum Development Project On Cattle, Mahatma Phule Krishi Vidyapeeth, Rahuri- 413 722,
Ahmednagar, Maharashtra
E-mail: ardeshmukh00@gmail.com
Data on milk yield traits of Phule Triveni cows maintained at RCDP on Cattle, MPKV, Rahuri were
collected (1977-2011) and analyzed by considering effect of period, season and age at first calving.
The means for weekly milk yield (Wk1 to Wk24) were as 66.171.16, 64.171.16, 64.551.25,
72.431.18, 73.631.12, 72.761.09, 66.131.10, 66.491.03, 69.880.99, 67.161.74,
67.970.98, 68.060.98, 62.650.99, 64.690.99, 65.890.98, 59.950.99, 64.731.01,
62.941.00, 56.801.15, 62.261.00, 63.630.95, 56.740.94, 60.390.95, 59.070.94 kg,
45

April 02-05, 2015
respectively. The means for cumulative weekly milk yield (Cwk2 to Cwk24) were 130.35 2.32,
194.90 3.42, 267.33 4.46, 340.96 5.40, 413.72 6.35, 479.86 7.29, 546.35 8.16, 616.23
9.01, 683.39 9.86, 751.36 10.68, 819.43 11.48, 882.08 12.27, 946.77 13.07, 1012.67
13.86, 1072.62 14.64, 1137.35 15.45, 1200.29 16.23, 1257.10 17.10, 1319.36 17.85,
1382.99 18.58, 1439.74 19.27, 1500.13 19.98, 1559.21 20.71kg, respectively. The means for
monthly milk yield (MMY1 to MMY6), were 267.334.46, 279.024.08, 273.074.01, 253.193.84,
246.743.97, 239.853.63 kg, respectively. The period had significant effect while season & AFC
had non significant effect on weekly, cumulative weekly and monthly milk yields. The correlations
of weekly, cumulative weekly and monthly milk yield with 305 days milk yield ranged from 0.53 to
0.75; 0.53 to 0.81 and 0.59 to 0.75, respectively. The record of WK15, CWK15 and M4 may be used for
prediction of 305 days FLMY of Phule Triveni cows.
SP-4
Genetic evaluation of HF x Gir halfbred sires by test day milk yield

S.S. Jadhav, D.K. Deokar, S.V.Kankal and Y.G. Fulpagare
Research cum Development Project on Cattle, Mahatma Phule Krishi Vidyapeeth, Rahuri- 413 722,
Ahmednagar, Maharashtra
E-mail: drsambhajijadhav@gmail.com
The data on first lactation milk yield traits of HF x Gir cows maintained at R.C.D.P on Cattle
M.P.K.V., Rahuri for a period of 35 years (1977 to 2011) was collected and analyzed by leastsquares technique (Harvey, 1975) to asses influence of sire group, period and season of birth. The
overall least squares means of AFC, FLMY, FCI, TDMY (T1 to T10) were 987.98 days, 2581.43 kg,
426.29 days and 10.14, 9.87, 9.80, 9.31, 8.81, 8.49, 8.15, 7.03, 6.28, 6.19kg respectively. The
differences associated with sire group and period of calving of FLMY and FCI were significant
where as on all other traits effect was non-significant. Correlation of estimated breeding value of sire
on test day milk yield and FMLY was positive and significant. Ranking of sires done according to the
estimated breeding values by using different traits. In case of HF Gir sire, the results revealed that
sire HG599, 4HG370, 4HG372, 4HG377 recorded highest breeding value
Enhancing Animal Productivity through Emerging Biotechnological

and Dietary Interventions (AP)
AP-1
Effect of Chromium Supplementation on Milk Production of Murrah Buffaloes
Gautam, S.K., Tomar, S.K., Veena Mani and Kundu, S.S.
Dairy Cattle Nutrition Division, ICAR-National Dairy Research Institute, Karnal-132 001
(Haryana)
E-mail: santoshktomar@gmail.com
46

April 02-05, 2015
Since long, trace minerals are known to maintain productivity and reproductive performance of
animals along with health status. The effect of chromium from different sources on milk production
in lactating Murrah buffaloes was investigated. For this study 15 lactating Murrah buffaloes were
selected and divided in to three groups of 5 animals in each group on the basis of milk yield, days in
lactation and parity. All animals were fed as per the ICAR-2013 feeding standards. Treatment groups
were supplemented with chromium @ 1.5 ppm in the form of chromium chloride as inorganic form
and chromium propionate as organic form, respectively. A feeding trial of 120 days was conducted
and following observations were recorded (daily dry matter intake, daily milk yield, fortnightly
body weight, fortnightly milk composition and 7 days digestion trial). The results showed that
chromium supplementation increased milk yield of buffaloes(from 7.10.23, 6.980.14, 6.60.20
to 8.390.19, 7.840.17, 7.20.22 kg in propionate, chloride and control group, respectively)
significantly in early lactation but in middle and late lactation the effect was not significant.
Chromium supplementation also increased dry matter intake during early lactation from
13.680.23, 13.970.10, 13.970.10 to 15.280.21, 14.720.14, 14.030.17 kg in propionate,
chloride and control group respectively. Digestibility of dry matter was also high in treatment group
as compared to control. Organic form of chromium was more effective over inorganic form. It might
be due to more bioavailability of organic form than inorganic form. It may be concluded that
chromium supplementation increased milk yield and dry matter intake of lactating buffaloes in early
lactation but not in middle and late lactation.
AP-2
Effect of Dietary Supplementation of Butyrivibrio Fibrisolvens on Fatty Acid
Profile of Rumen Fluid in Lactating Goats
Swati Shivani, Anima Srivastav, V.R. Kale, B.A. Malla, U.K. Shandilya, Saroj, Tran Van Len
and A.K.Tyagi
Dairy Cattle Nutrition Department ICAR-National Dairy Research Institute, Karnal, Haryana132001 India
E-mail: swatishivani2703@gmail.com
The present study was conducted to investigate the effect of administration of Butyrivibrio
fibrisolvens In-1 with or without oil supplementation on fatty acid profile of ruminal fluid in
lactating goats. An in vivo trial of 90 days was conducted in lactating goats by administration of
Butyrivibrio fibrisolvens In-1@109 CFU/head without or with oil (@400mgLA/L of rumen fluid
(T2 and T3) and only supplementation of oil @ 400mg/L of rumen fluid (T1) to lactating goats. The
total SFA content of rumen liquor of goats of T1, T2 and T3 was lowered (P<0.05) by 6.1, 4.44 and
9.55 percent on 30th day & 6.77, 2.76 and 7.29 percent on 60th day in T1, T2 and T3 respectively as
compared to control, vaccenic acid in T2 and T3 group increased (P<0.05) by 66.67% and 105.7% on
47

April 02-05, 2015
30th day & 63.11% and 84.4% on 60th day in T2 and T3 respectively as compared to control. Total
CLA content of rumen fluid increased (P<0.05) by 218.72, 182.26 and 304 percent on 30th day in
T1, T2 and T3 respectively as compared to control. Similarly at 60th day, total CLA content increased
maximum in T3 group (221.4%), followed by T1 (208.2%) and T2 (126 %) as compared to control.
Result of present study indicated that administration of B. fibrisolvens along with supplementation
of LA source can be useful strategy to alter biohydrogenation pattern subsequently increase the
CLA, unsaturated fatty acids and to reduce the SFA content in rumen fluid.
AP-3
Effect of Vegetable Oils Vary in Linoleic Acid Concentration on Reproductive
Performance in Murrah Buffalo Heifers
V.R. Kale, B.A. Malla, Anima Srivastava, Swati Shivani, Saroj, U.K. Shandilya, Tran Van Len,
A.K. Tyagi and A. Kumaresan
Dairy Cattle Nutrition Division, ICAR-National Dairy Research Institute, Karnal, India
E-mail: drvishnukale@gmail.com
Poor reproductive performance (late puberty, long inter-calving period and silent heat etc.) is a
serious problem in buffalo production. Supplementation of animal diets with vegetable oils high in
polyunsaturated fatty acids, have shown positive effects on reproduction. Therefore, the present
study was conducted to evaluate the effect of vegetable oils vary in linoleic acid concentration on
reproductive performance in twenty Murrah buffalo heifers of 15-17 months old (240-245 kg BW),
randomly divided into four groups-T0, T1, T2 and T3, with five animals in each. Heifers were given
concentrate mixture containing different vegetable oils varying in LA viz. T1-mustard oil (19.71 %),
T2-soybean oil (54.44 %) and T3-rice bran oil (35.73 %) @3.5 per cent whereas T0 was control group.
All diets were formulated to be isonitrogenous and isocaloric. The average age at puberty (months)
was reduced (P<0.05) in T1, T2 and T3 in comparison with T0 group. Age at sexual maturity (months)
was achieved earlier (P<0.05) in T2 and T3 as compared to T0 and T1. The average age at first
conception (months) was decreased (P<0.05) in T2 and T3 as compared to T1 and T0. Thus it may be
concluded that the addition of different vegetable oil @3.5% in concentrate mixture reduced the age
at puberty, sexual maturity and conception in buffalo heifers.
AP-4
Effect of Dietary Supplementation of Butyrivibrio Fibrisolvens alters Fatty Acid
Profile of Milk in Lactating Goat
Swati Shivani, Anima Srivastav, V.R. Kale, B.A. Malla, U.K. Shandilya, Saroj, Tran Van Len
and A.K.Tyagi
Dairy Cattle Nutrition Department, ICAR-National Dairy Research Institute, Karnal, Haryana132001 India
E-mail: swatishivani2703@gmail.com
48

April 02-05, 2015
Milk contains many specific fatty acids, such as conjugated linoleic acid (CLA; cis-9, trans-11
C18:2), vaccenic acid, n-3 and n-6 PUFA, which have high health amelioration potential. So it is of
great interest to increase the CLA content in dairy products. The present study was conducted to
investigate the effect of administration of Butyrivibrio fibrisolvens In-1 with or without oil
supplementation on fatty acid composition of milk in lactating goats. Butyrivibrio fibrisolvens In-1
was supplemented with sunflower oil as a source of linoleic acid (0, 100, 200, 300, 400, 500 g/ml)
and incubated for different time interval (0, 2, 4, 6, 12 and 24th h) in ATCC anaerobic media in vitro.
Early lactating goat (n=20) were randomly allocated into four group viz. control (C; basal diet); T1 (C
+ linoleic acid supplementation in terms of dietary oil), T2 (C + suspension of Butyrivibrio
fibrisolvens In-1 @ 109 CFU/head) and T3 (T1 + suspension of Butyrivibrio fibrisolvens In-1 @ 109
CFU/head). Highest CLA production (103.32g/ml) was recorded at 8 hr of incubation period with
400 g/ml LA in ATCC media. In milk, total CLA content was increased (P<0.05) on 30th and 60th day
in T3, T2 & T1 respectively, total SFA content was decreased (P<0.05) on 30th and 60thday in T1, T2 and
T3 respectively as compared to control. Total MUFA, PUFA and n-6 fatty acid content was increased
(P<0.05) in T3 group 30thday as compared to control. However n-3 fatty acids was increased (P<0.05)
in both LA supplemented group i.e., T1 and T3 at 30thday 60th day as compared to control and T2 group.
AP-5
Effect of Feeding Sugarcane Press Mud on Haematology and Blood Biochemical
Profile of Crossbred Calves in Early Age
C.D. Malapure and S.K. Saha*
Animal Nutrition Division, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122, Uttar
Pradesh
E-mail:subodhksaha@yahoo.com
Sugarcane press mud (SPM) is sugar industry by-product which is a valuable source of various
organic and inorganic nutrients. The present study was undertaken to study the effect of feeding
sugarcane press mud on haematology and blood biochemical profile of crossbred calves in early age.
Eighteen crossbred male calves (15 to 30 days of age) were divided into three groups having six
calves in each on the basis of body weight. The calves were offered calf starter and oat hay to fulfil
the nutrient requirement as per ICAR (1998). Milk was fed to calves twice a day. Sundried SPM was
incorporated in the calf starter @ 10% and 20% level in T1 and T2 groups respectively, whereas T0
group was kept as control with no addition of SPM. The feeding trial was conducted for a period of
60 days. Blood samples were collected at 0, 30 and 60 d of experimental period. Blood Hb and PCV
levels of crossbred calves in pre-ruminant stage were not affected by feeding sugarcane press mud
up to 20% level in calf starter. Mean values of serum glucose, urea, creatinine, total cholesterol, total
proteins, albumin, globulin, A:G, ALP, AST, ALT, calcium and phosphorus were comparable among
49

April 02-05, 2015
various dietary treatment groups. Results indicates that feeding of sugarcane press mud up to 20%
level in calf starter has no adverse effect on haematology and blood biochemical profile of crossbred
calves in early age.
AP-6
Development of Eco-Friendly Phytoacaricides for the Control of Chemical
Resistant Tick, Rhipicephalus (Boophilus) Microplus Infesting Dairy Animals
1*
Srikant Ghosh , Ajith Kumar K.G. , Amol B. Tayade , Rajesh Kumar , Sanis Juliet , Suman
2
1
1
1
1
Gupta , Gaurav Nagar , B.C. Saravanan , Anil Kumar Sharma , Sachin Kumar , Reghu
3
4
4
4
Ravindran , Bhanu Kumar , Sharad Srivastava , A.K.S. Rawat
1
2
Parasitology Division, ICAR-IVRI, Izatnagar 243122, U.P.; Division of Agricultural Chemistry,
3
ICAR-IARI, New Delhi 110012; Department of Veterinary Parasitology, College of Veterinary and
4
Animal Sciences, KVASU, Pookode, Wayanad- 673 576, Kerala; Division of Pharmacognosy &
Ethnopharmacology, CSIR-National Botanical Research Institute, Lucknow 226001, U.P., India
E-mail: sghoshtick@gmail.com
The cattle tick, Rhipicephalus (Boophilus) microplus, is one of the most economically important tick
species of tropical and sub-tropical countries including India. Chemical control involving different
generation of insecticides is the backbone of tick control programme. However, continuous use of
chemicals on animals resulted to development of resistance in ticks and contamination of the
environment and livestock products. To mitigate the problem, attempt has been made to develop
eco-friendly phyto-acaricides with less chances of development of resistance. Through pragmatic
approach, a plant coded as NAC-01 having anti-tick properties with LC95 value of 5.91% was
identified. Different accessions of NAC-01 were collected from fifteen states and variations in
finger printing profiles were worked out. The concentration of the marker compound was found
variable from 0.02 to 0.11% while the anti-tick activity was varied from 10 to 90%. The different
solvent guided extracts were prepared, fractionated, sub-fractionated through strategic use of
chromatographic techniques. Two fractions were identified for strong anti-tick activity and were
chemically characterized by GC-MS, mass- fragmentation and HNMR spectra. An altogether
eleven compounds were identified, however, two compounds were identified in fractions having
strong anti-tick activity. One of the compounds was synthesized and found effective against larvae
of both reference IVRI-1 (acaricide susceptible) and IVRI-4 (deltamethrin resistant) lines. Besides
direct effect on larval stage, the synthesized compound was found effective in limiting the hatching
percentage of eggs. The drug induced cellular and molecular changes were studied in treated ticks
and a number of cellular deformities in the treated ovary were noted. Amongst the seven putative
receptor genes at 0 hr, significant up-regulation of Dopamine type 1 receptor (D1) (1.830.52 fold),
Dopamine type 2 receptor (D2) (1.860.15 fold), Muscarinic Acetylcholine Receptor (mAchR)
50

April 02-05, 2015
(3.450.52 fold) and significant down-regulation of Metabotropic gamma-aminobutyric acid
(GABA) (0.5 fold), GPCR receptor were seen in NAC-01 treated group in comparison to Control
(L1). At 48 hrs, significant up-regulation was observed in mAchR (2.820.32) and down-regulation
in D2 (0.760.21), GABA (0.720.21) and AOR (0.74 0.22) was observed. The AOR and GABA
are reported to be linked with egg laying and for maintaining Na+ and K+ balance in ticks. The data
generated have filled a significant step towards development of a drug suitable for the control of
ticks.
51

April 02-05, 2015
52

April 02-05, 2015
Milk Processing
and
Quality Control
53

April 02-05, 2015
54

April 02-05, 2015
Dairy Processing Technologies for Novel Products Development (DT)

DT-1
Optimization of Levels of Ingredients for Preparation of Chhana Based Kulfi
using Response Surface Methodology
1
2*
Rahul Nigam , Kaushik Khamrui , Bhopal Singh , Ritika Puri and Venus Bansal
1
Research Scholar, 2Senior Scientist
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana
(India)
E-mail: kkhamrui@gmail.com
Kulfi is an indigenous frozen dessert popular throughout India. Traditionally kulfi is prepared by
condensing buffalo milk at low flame with sugar followed by flavouring and freezing. However, the
product could not be enjoyed by lactose intolerant people due to it's high lactose content. Effect of
ingredients viz. milk, chhana, sugar and stabilizer on sensorial and physical responses of chhana
(heat acid coagulated milk curd) based kulfi were studied and formulation was optimized using
response surface methodology in a four factor five level central composite rotatable design (CCRD).
A total 30 experiments were carried out as per the design matrix suggested by RSM in randomized
manner and the obtained data were fitted in polynomial quadratic model. In quadratic terms milk,
chhana, sugar and stabilizer significantly influenced all the responses. Optimization suggested
62.68 parts of milk, 27.15 parts of chhana, 20 parts of sugar, and 0.25 parts of stabilizer with
desirability of 0.83 as the best option.
DT-2
Studies on Preparation of Whey Based Mango Herbal (Lemongrass) Beverage
R. J. Desale*, Y. G. Fulpagare, P. S. Mahale and M. S. Bothe
Department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri,
Dist-Ahmednagar (MS), India-413722
E-mail: desalerahul@yahoo.co.in
The present investigation was undertaken to develop process for preparation of whey based mangoherbal beverage (WBMHB) and to study sensory and chemical changes in whey based mango
beverage on addition of lemongrass. The mango whey beverage was prepared contained 12%
mango pulp (Kesar variety), 8% sugar, 48% water and 32% whey. The research was conducted in
two phases. Preliminary trials were taken to assess suitability of different treatments of lemongrass
extract given to MWB. In second phase most acceptable treatments were used for further
experimental trials and evaluated for sensory and chemical quality. The fat (0.34%), lactose
55

April 02-05, 2015
(4.66%), protein (0.43%) and ash (0.35%) content showed no significant variation on addition of
lemongrass extract. The treated sample with 1% lemongrass extract proved to be the best as its
sensory score was highest than the scores of other treatments. The manufacturing cost for 100 ml of
whey based mango herbal beverage containing 1.0% lemongrass was 2.87 rupees.
DT-3
Preparation of Shrikhand by Using Guava Pulp
R. J. Desale*, M. S. Gavane, P. S. Mahale and D .H. Hinwar
Dist-Ahmednagar (MS), India-413722
E-mail: desalerahul@yahoo.co.in
The present investigation on was carried out to asses possibility of using guava pulp for improving
quality of shrikhand. The curd was prepared using LF-40 culture added @ 2%. Chakka obtained
from this curd was used to prepare shrikhand. In preliminary trials, appropriate level of sugar and
guava pulp that would suit to the product were determined accordingly in experimental trials; three
levels of guava pulp viz., 10, 20 and 30 and 35 % sugar were added by the weight of chakka. In
addition to this one control sample was also prepared by addition of 35% sugar without guava pulp.
The product prepared by using 35% sugar and 20% guava pulp secured the highest organoleptic
score (8.26). Addition of guava pulp in shrikhand had significant effect on the chemical composition
of shrikhand. Guava shrikhand recorded mean chemical composition for T0 (control) as 46.48,
10.05, 7.82, 53.52, 30.49 and 0.80; T1 (10 parts of guava pulp) as 47.92, 9.75, 7.69, 52.08, 24.06 and
0.76; T2 (20 parts of guava pulp) as 48.19, 9.51,7.63, 51.81, 23.50 and 0.72 ; and for T3 (30 parts of
guava pulp) as 49.17, 9.42, 7.17, 50.83, 23.03 and 0.68% for moisture, fat, protein, total solid, total
sugar and titratable acidity respectively.
DT-4
Moisture Sorption Characteristics of Cham-Cham: Effect of Temperature
Ritika Puri, Kaushik Khamrui* and Yogesh Khetra
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal-132001, Haryana,
India
E-mail: kkhamrui@gmail.com
Cham-cham is a traditional Indian milk product prepared by heat-and-acid coagulation of milk.
Moisture sorption characteristics of cham-cham need to be evaluated since this milk product has
shelf life of few days (5-6 days) at room temperature. The moisture sorption isotherms of chamcham were determined at 5, 25 and 40C over a water activity (aw) range of 0.110.98, using the static
gravimetric method. The isotherms obtained were of sigmoid shape, and conformed to BET type II
classification. The equilibrium moisture content at a given water activity decreased as the
temperature increased from 5C to 40C. The sorption data were analyzed using Halsey, Oswin,
56

April 02-05, 2015
Smith, Henderson, Modified Mizrahi, Caurie, BrunauerEmmettTeller (BET) and
GugghenheimAndersonde Boer (GAB) equations. The BET equation was found to be the best
model for predicting the equilibrium moisture content of cham-cham in the range of water activity
0.110.45. For the whole aw range Henderson and Modified Mizrahi would be applicable for the
three temperatures studied. From the BET equation, monolayer moisture content calculated at 5, 25
and 40C were 24.27%, 15.60% and 18.25%, respectively. The sorption data were also analyzed for
the determination of density of sorbed water, number of adsorbed monolayers, per cent bound water
and surface area of adsorbent. The porosity of cham-cham showed general increasing trend with
increase in temperature. The thermodynamic function such as isosteric heat of sorption was
evaluated by ClausiusClapeyron equations to provide an understanding of the properties of water
and energy requirements associated with the sorption behaviour.
DT-5
Quality Evaluation of Probiotic Custard Apple (Annona reticulata ) Dahi
K. D. Chavan*, M. S. Patil and R. V. Karche
Department of Animal Husbandry & Dairy Science, Mahatma Phule Krishi Vidhypeeth, Rahuri,
Ahmednagar- 413 722 (M S)
E-mail: krishnachavan158@gmail.com
Probiotic dahi was prepared by using Lactobacillus acidophilus starter culture. The total solids
content of cow milk was raised by addition of custard apple powder. On the basis of sensory
attribute total solids levels of dahi samples viz., 12, 13, 14 and 15 % levels were finalized for
experimental trials. Experimental dahi samples were evaluated for chemical, microbiological and
organoleptic qualities. Fat and protein contents of dahi samples were ranged from 3.35 to 3.51% and
3.23 to 3.31%, respectively. The lactic acidity and total solids content of dahi samples were 0.65 to
0.83 % LA and 12 to 15.03%, respectively. Total solids and lactic acidity of the dahi samples differed
significantly (P<0.05) due to addition of various levels of custard apple powder. L. Acidophilus
6
6
count of dahi samples were ranged from 22.5x10 to 26.25x10 cfu/gm. Organoleptic quality of dahi
samples observed in the study was significantly (P<0.05) improved. Good quality probiotic dahi can
be prepared by using cow milk containing 12% total solids, 2% custard apple powder and 1%
probiotic starter culture of Lactobacillus acidophilus strain.
DT-6
Development of Functional Gulabjamun Using Khoa from Soya Fortified Milk
1*
Rajni Kant , Arif. A. Broadway and Ramesh Chandra

1
2
3
Ph.D. Research Scholar, Director Research and Dean Department of Food Science &
Technology, Warner School of Food and Dairy Technology, Sam Higginbottom Institute of
Agriculture, Technology and Science, Allahabad- 211007(UP).
E-mail: rajnikant.sgidt@gmail.com
57

April 02-05, 2015
The present study was undertaken with the objectives to develop suitable technology for preparation
of functional khoa using soya fortified milk, to assess the feasibility of using functional khoa for the
preparation of functional gulabjamun, to evaluate the organoleptic, chemical, microbiological,
rheological, energy value of functional gulabjamun. Five different ratios of buffalo milk and soya
milk i.e. 1 : 0, 1 : 1, 1 : 2, 1 : 3 and 1 : 4 indicated as T0, T1, T2, T3 and T4 respectively and three different
levels of maida i.e. 30 per cent, 33 per cent and 35 per cent indicated as M1, M2 and M3 respectively
were used in the present study. Fifteen treatment combinations used in the study i.e. T0M1, T0M2, T0M
3, T1M1, T1M2, T1M3, T2M1, T2M2, T2M3, T3M1, T3M2, T3M3, T4M1, T4M2 and T4M3 were replicated six
times. Sensory evaluation of the 179 prepared functional gulabjamun was carried out by using nine
point hedonic scales. Highest overall acceptability of functional gulabjamun was found in T0M1
(8.49) and T1M1 (8.49). Amongst the different treatment combinations the highest flavour and taste
score of 8.40 was found in T0M1 followed by T1M1 (8.37). The treatment combination T1M1 was most
acceptable in terms of body and texture as it has the highest score of 8.47. For colour and appearance
the treatment combination T0M2 (8.67) was found to be most acceptable followed by T0M1 (8.64) and
T1M1 (8.64).Treatment combination T3M3 contained the highest percentage of total carbohydrate
(45.15), ash (1.99), total solids (69.82), yield (54.16) and the production cost of this treatment
combination was also less as compared to others. The treatment combination T2M1 contained highest
percentage of fat (13.99). The treatment combination T4M2 contained highest percentage of protein
(9.14). The energy value of gulabjamun (T4M3) was highest (340.82 kcal/100 gm).
DT-7
Concentrated Defined Strain Misti Dahi Culture for DVS Application
Surajit Mandal*, Siddivinayaka and Sankara Rao. N
Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal-132001, Haryana,
India
E-mail: mandalndri@rediffmail.com
Misti dahi is one of the most popular indigenous fermented milk products in India. Due to increasing
demand, the organized sector including co-operatives and private dairies are taking keen interest in
its large-scale production. Availability of high quality defined strain concentrated starter cultures
will be helpful for production of good quality product at commercial scale. An attempt was made to
produce concentrated freeze dried starter culture using cost effective whey based medium (WBM).
Growth performances of Misti dahi culture were comparable in WBM (K=1.06) and M17 (K=1.14)
broth. Increase in growth rate was observed (K=1.23) when cultured in fermenter and it was further
enhanced (K=1.43) upon controlling of pH of medium. Culture biomass produced was harvested by
centrifugation, re-suspended in freeze-drying medium followed by freeze drying. Viable counts of
freeze dried cultures were 11-12 log cfu/g. Dry culture was packed and stored at -201C. Viable
58

April 02-05, 2015
counts were remained in the range of 11-12 log cfu/g till 60 days. Textural, physiochemical,
microbiological and sensory qualities of Misti dahi prepared using DVS and fresh culture were
comparable for 30 days under refrigeration conditions.
DT-8
Direct Product Probiotic (DPP) Lactobacillus Culture by Spray Drying
Surajit Mandal*, Pritee, Pradip V. Behare, Kaushik Khamrui and S.K. Tomar
Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
An attempt was made to produce concentrated Direct Product Probiotic (DPP) preparation of a
probiotic potential strain of Lactobacillus casei NCDC 298 by producing cell biomass in formulated
cost effective whey based medium (WBM) and preserving the cell biomass by spray drying. Growth
performances of culture were comparable in WBM (K=0.616) and MRS broth (K=0.624) broth.
Increase in growth rate was observed (K=0.658) when cultured in fermenter and it was further
enhanced (K=0.673) upon optimization of fermentation conditions. Cell biomass was produced in a
laboratory scale Fermenter (14 lit capacity) with 5 lit working volume (inoculation 6.0-7.0 log cfu/
ml). Early stationary phase culture (9.0-10.0 log cfu/ ml) culture was obtained after 10 h at 37C
under optimized conditions and cell biomass was concentrated from the culture medium by
microfiltration followed by centrifugation. The cell biomass was preserved by spray drying using a
laboratory scale spray dryer and upto 25% cell survival was obtained in optimized drying medium
under optimized conditions of drying. Viable counts were in the range of 10-11 log cfu/ g of powder
and the viable counts were stable during storage at -20C till 60 days. The concentrate Lactobacillus
culture biomass can be used for direct application in value addition to various dairy and food
products.
DT-9
Process Optimization and Antioxidant Activity Determination of Fermented
Channa Based Whey Beverage Using YC-470 Culture
1*
Priti Saha , Tanmay Hazra , P. R. Roy and P. K Ghatak

1
2
Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, India, Department of
Dairy Chemistry, Faculty of Dairy Technology, Nadia, West Bengal
E-mail: pritisaha90@gmail.com
Whey, a major by-product of dairy industry is obtained during the preparation of a number of dairy
products such as chhana, paneer, cheese, casein, shrikhand, chakka etc and it has a very potent
antioxidant activity. In India specially northern and eastern part of country a large quantities of
chhana whey is produced and is disposed without any processing that create a major environmental
pollution. In this study a chhana based fermented whey drink was prepared using yoghurt culture
59

April 02-05, 2015
(YC-470) at various level (@ 1.5%, 2% and 2.5%) and various physico-chemical parameters like
acidity, fat, pH, protein, lactose was checked. The antioxidant activity by DPPH and FRAP assay
revealed that antioxidant activity were highest for whey drink using @ 2% level of YC-470 culture.
Polyphenol content was also highest for whey drink using @ 2% level of YC-470 culture. Other
physico chemical parameters and flavour score suggested that chhana based fermented whey drink
using YC-470 culture @ 2% was best among all three whey drinks. Chhana whey which create a
major environment pollution, could be a major antioxidant source in our diet and chhana whey based
fermented drink using YC-470 culture has a wide scope in commercial market.
DT-10
Optimization of Aloe Vera Supplemented Probiotic Lassi Formulation and
Validation of its Immunomodulatory Activity in Mice
Shaik Abdul Hussain1*, G. R. Patil2, Vidhu Yadav3, R.R.B. Singh4 and Suman Kapila5
1
Scientist, Dairy Technology Division, ICAR-NDRI, Karnal 132001, 2Former Joint Director (A),
ICAR-NDRI, Karnal, 3Assistant Professor, Institute of Home Economics, DU, New Delhi 110016,
4
Dean, Faculty of Dairy Technology, SGIDT, BAU, Patna 800014, Bihar, 5Principal Scientist,
Animal Biochemistry Division, ICAR-National Dairy Research Institute, Karnal, India
E-mail: abdulndri@gmail.com
Today's consumers are interested in health foods to strengthen their immune system against life style
diseases. Probiotics and Aloe vera are regarded as excellent functional ingredients to modulate
immune system. Lassi, a readily digestible fermented milk beverage has got wide popularity in India
as well as in overseas markets and can serve as an excellent vehicle to carry probiotics and Aloe vera.
The present study was designed to develop Aloe vera supplemented probiotic lassi (APL) to serve
the needs of majority of the health conscious consumers. Ingredients viz. milk fat, milk solids-not-fat
(MSNF) and Aloe vera juice were optimized to formulate most acceptable APL using Central
Composite Rotatable Design of Response Surface Methodology. A culture combination containing
NCDC 60 and Lactobacillus paracasei ssp. paracasei (a potent probiotic isolate) at a ratio of 1:1 and
at an inoculum rate of 1 percent followed by an incubation period of 12 hr were employed for APL
preparation. Based on the analysis of the sensory, physico-chemical and probiotic count optimal
levels of the three ingredients viz. milk fat, MSNF and Aloe vera juice were worked out to be 4
percent, 10 percent and 16 percent, respectively. Challenge studies with Shigella dysenteriae
revealed that mice fed with APL obtained higher IgA concentration in their intestinal fluid, and
lowest S. dysenteriae count in their organs viz. spleen, liver, large and small intestine after 7 days of
post challenge when compared with the groups fed with control diet, milk, lassi and probiotic lassi.
APL fed mice also obtained higher levels of hemoglobin, RBC and WBC as compared to the other
groups. The present study revealed that APL with acceptable consumer quality and better
immunoprotective effects can be manufactured at reasonable cost.
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April 02-05, 2015
DT-11
Sensory Acceptability of Calcium Fortified Soya Beverage
Vakkalagadda Ravikumar, Shilpa Shree B. G., A. K. Singh and Sumit Arora*
Soy beverage was prepared using 7% fine soy flour which approximately provided 3.6% of protein
in the final product (to resemble milk). Three different flavours (strawberry, vanilla and chocolate)
and sugar (6-10%) were also tried to mask its beany flavour. The overall acceptance was evaluated
by 25 sensory panelists using a 9-point hedonic scale. Among these, chocolate flavoured soy
beverage with 7.5% of sugar was found more acceptable followed by vanilla and strawberry
flavoured soy beverage on the basis of sensory evaluation. The present work was intended to fortify
upto 1000ppm calcium (to match the calcium content of cow milk) in soya beverage using preferred
calcium salt. Calcium lactate (organic salt) was selected as a calcium fortificant because of its better
regulatory acceptability (it can be used as an emulsifying agent and acidity regulator according to
FSSR (2011), meets specifications of CAS (1981) and has got GRAS status by FDA (2014).
However, the addition of this amount (1000 ppm) of calcium in soya beverage resulted in
coagulation. To overcome this problem, two levels (0.5 to 1%) of chelating agent (such as tri-sodium
citrate) were tried along with calcium salt. Most acceptable combination of calcium salt and
chelating agent was selected on the basis of sensory evaluation. The combination of calcium lactate
+ tri-sodium citrate (1%) chelator was found more acceptable (86.1% overall acceptability) and
calcium fortification up to 1000 ppm of soy beverage can be achieved with better sensory
acceptability.
DT-12
Effect of Different Condiments and Salt Concentration on Physico-Chemical,
Microbiological and Sensory Properties of Dahi Spread
1
2*
Trishna Borpuzari , M. Raquib , and A. K. Sharma

1,2
3
Department of Livestock Products Technology, Department of Livestock Production &
Management, College of Veterinary Science, Assam Agricultural University, Khanapara Campus,
Guwahati-781 022
E-mail: masuk1@rediffmail.com
An investigation was carried out to develop dahi spread flavoured with different condiments (mint,
curry leaves and chilly @ 2.5% w/w) at different salt concentration level, i.e., 1%, 1.25%, 1.50% and
2% respectively. The average values for percent TS, moisture, protein, fat and ash varied in the range
of 25.440.43, 74.560.43, 9.100.21, 9.680.32 and 1.990.07, respectively. The proximate
composition found significant (P<0.05) differences between condiments with respect to total solids,
moisture, protein and fat content. Similarly salt concentration at different levels had a significant
61

April 02-05, 2015
difference on percent ash (P<0.001). However, despite insignificant interaction of condiments and
salt concentrations with respect to total solid it indicated significant impact of interaction by Tucky's
HSD test. The chemical analysis revealed that TS and protein was highest for mint at 3% and 2% salt
concentration, fat and ash was highest for chilly at 2% and 4% salt application and moisture was
highest for curry leaves at 2% salt application level. The average pH and titratable acidity of dahi
spread were 4.80 and 0.411%, respectively. The results of organoleptic evaluations found significant
differences between condiments with respect to appearance, body & texture and flavour. It also
established substantial impact of salt concentrations on taste. The average score for overall
acceptability varied in the range of 6.830.05. The total viable count for all the samples ranged from
0.50280x106 cfu/ml. The study puts forward that this application may increase dahi consumption
pattern through satisfaction and subsequent improvement in people's nutrition.
DT-13
Formulation of Starter Culture for Greek-style Yogurt
Jyoti and Surajit Mandal*
Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal-132001, Haryana,
India
Greek yogurt, a fermented semi-solid product, is derived from yogurt by draining away part of its
water and water-soluble components or added with milk solids to make up the total solids in final
product before fermentation having much thicker body and heavier in mouth-feel as compared to
stirred counter parts. It has almost double the protein content, three times calcium, half sodium and
lower content of carbohydrate than regular yogurt. In modern commercial setting, selection of
starter cultures can be highly proprietary and result in unique flavour, texture or nutritional profiles.
In present study, Streptococcus thermophilus (09) and Lactobacillus delbrueckii ssp. bulgaricus
(09) cultures were evaluated for growth and acidification profile in skim milk. Co-culturing was
carried out to formulate culture blend on the basis of curd setting time, pH, culture ratio, body,
texture and flavour in milk (15% & 25% total solid & 3% fat) at 42C.Three S. thermophilus cultures
curdled the skim milk in 4.5-5.5 h, 5 cultures in 5.5-6.5 h and 1 culture in 9 h whereas all L.
bulgaricus cultures curdled the skim milk in 12-15 h. Among 81 co-cultures, 30 were able to curdle
the milk (3% fat & 15% TS) in 4-5 h. Eight culture combinations were further evaluated in milk with
3% fat & 25% TS. Four culture combinations curdle the milk in 5-6 h with good culture ratio and
better sensory characteristics. Thus, the culture blends can be used for the production of good quality
yoghurt and Greek-style yogurt.
DT-14
Effect of Functional Ingredients on Physico-Chemical, Textural and Sensorial
Properties of Sweetened Yoghurt Cheese
Latika Bhandari1 and S.K. Kanawjia2*
62

April 02-05, 2015
1
Ph.D Scholar, 2Principal Scientist, Dairy Technology Division, ICAR-National Dairy Research
Institute, Karnal - 132001 (Haryana)
E-mail: skkanawjia@rediffmail.com
Yoghurt cheese is a fermented milk product made by concentrating yoghurt to a definite level of total
solids so as to have an extended shelf life with enhanced nutritional value. The approach behind the
present study was to investigate the effect of addition of functional ingredients on the physicochemical, textural and sensorial properties of sweetened functional yoghurt cheese. The process for
the preparation of sweetened functional yoghurt cheese involved the concentration of yoghurt by
removing whey followed by mixing with the functional ingredients. Amongst the three methods of
dewatering that is straining overnight using muslin cloth, basket centrifugation and centrifugation
followed by application of mild pressure, basket centrifugation method was found to give best
results in terms of sensory scores, rheology and retention of nutrients for the preparation of yoghurt
cheese. On the basis of sensory scores, it was observed that mango pulp had better sensorial
acceptance than kiwi fruit pulp when incorporated in wheatgrass fortified sweetened yoghurt
cheese. The yoghurt cheese was enriched with wheatgrass powder, fruit pulp and sugar and the effect
of these ingredients on the physico-chemical (pH, acidity, aw, L*, b*, a*, protein, total solids and
ash), textural (firmness, work of adhesion, work of shear and stickiness), rheological and sensorial
(flavour, body and texture, acidity, color and appearance) properties were studied. Based on the
results of preliminary trials, the ranges for the level of ingredients to be incorporated into the yoghurt
cheese were selected as wheatgrass powder (1-4%), Mango pulp (15-30%), Sugar (30-40%).
DT-15
Development of Novel Probiotic Cereal based Fermented Milk Product with
Extended Shelf-life
Sandip Basu* and S.K. Tomar
Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132 001
E-mail: sansum_1974@yahoo.co.in
Lactobacillus rhamnosus RSI3, a native strain was isolated from indigenous cereal based fermented
milk product 'raabad' and screened on the basis of phytase activity (0.011187 enzyme unit min-1 ml1
). It also exhibited appreciable broad spectrum antimicrobial activity against pathogens and
spoilage fungi and hence selected as a strain for starter formulation. It was paired with a prolific acid
producing compatible S. thermophilus ST20, a native strain isolated from dahi. With these strains as
starter cultures, method of development of cereal based fermented milk product was standardized
using skim milk and ungerminated pearl millet (Pennisetum glaucum) flour (@10% of milk) as raw
material and cumin (Cuminum cyminum) , black pepper (Piper nigrum), curry patta (Murraya
koenigii) and salt as flavoring agents. The final composition of developed product is as follows: fat0.7%, crude protein-5.0%, ash-0.8%, total solid-17.8%, Ca-651.73 mg/100 gm, Fe-8350 g/100
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April 02-05, 2015
gm, Zn-3830 g/100 gm, Mn-990 g/100 gm, Cu-190 g/100 gm, folate-80 g/100 gm, Vitamin
B12-0.945 g/100 gm. The shelf life study showed that product was acceptable upto 21 days at
refrigeration temperature in terms of LAB count, coliform count, yeast and mould count, developed
acidity, pH and sensory evaluation. The technology so developed has the potential to be employed
for commercial preparation of a wholesome pearl millet based functional fermented milk product.
DT-16
Studies on Keeping Quality of Shrikhand Prepared from Cow Milk Blended with
Sapota Pulp
R. V. Karche*, P. S. Mahale and R. J. Desale
Dist-Ahemdnagar (MS), India- 413722
E-mail: ranjitkarche89@gmail.com
The present investigation was carried out to study the changes in sensory properties and chemical
composition of shrikhand during storage at room and refrigeration temperatures. Shrikhand
prepared from 90% cow milk chakka blended with 10% sapota pulp was used to study the keeping
quality of shrikhand. The mean percentage of fat, protein, total solids, moisture and acidity of fresh
shrikhand was 7.25%, 8.50%, 54.67%, 45.23% and 1.07%, respectively. From zero day to 10th day of
storage, fat, protein, total solids and titratable acidity of shrikhand was increased to 8.75% and
8.51%, 9.38% and 8.98%, 61.96% and 57.36%, 1.94% and 1.51% respectively, at both room
temperature and refrigeration temperature. The mean moisture percentage of fresh shrikhand was
45.23%, which decreased to 38.04% and 42.64% on 10th day at both room temperature and
refrigeration temperature respectively with increasing storage days. The flavour, body and texture,
colour and appearance and overall acceptability of fresh shrikhand was 42.40, 32.63, 18.60 and
93.63 respectively. From zero day to 10th day of storage, the flavour, body and texture, colour and
appearance and overall acceptability of shrikhand was decreased to 34.90 and 38.33, 23.88 and
28.08, 13.30 and 15.98, 72.72 and 89.10 respectively, at both room temperature and refrigeration
storage with increasing storage days. It is concluded that cow milk shrikhand blended with sapota
pulp spoiled within 4 days when stored at room temperature while it was acceptable up to 8 days
when stored at refrigeration temperature (41C).
DT-17
Optimization of Hydrolysis Condition to Reduce Psyllium Husk (Isabgol)
Swelling Capacity for Use in Food Products
Nidhi Yadav* and Vivek Sharma
Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana
E-mail: nidhi.ndri@gmail.com
Psyllium husk (Isabgol), a seed husk, is a known in Ayurveda for its laxative effect. Apart from it,
64

April 02-05, 2015
various other therapeutic effects of Psyllium husk viz. reducing LDL cholesterol level, reducing
hyperglycemia, reducing risk of colon cancer, weight management and prebiotic effect have been
reported. The seed husk contains about 78% soluble fibres and 13% insoluble fibres. US-FDA
(Food and Drug administration) and FOSHU (Foods for specific health use) also approved foods
containing psyllium husk to claim health benefits for lowering cholesterol (Total cholesterol and
low density lipoprotein) without affecting high density lipoprotein (good cholesterol). But
supplementation of psyllium husk in food product at recommended level (1.7 gm of soluble
fibre/serving) is a challenge due to its very high swelling capacity. In the Present study, hydrolysis
conditions for psyllium husk by two methods (Enzymatic and chemical) were optimized using
response surface methodology (RSM) to reduce its swelling capacity without affecting its
therapeutic effect. It was found that swelling capacity was reduced from 80 ml to 29.57 ml and 28.65
ml by respective hydrolysis methods. Cholesterol lowering effect was also studied by measuring
cholic acid binding capacity and found that there was no significant effect of hydrolysis on cholic
acid binding capacity. It was also found that prebiotic effect was enhanced due to its hydrolysis when
studied in-vitro on proven human probiotic Lb. reuteri strain. The study showed that swelling
capacity of psyllium husk can be reduced effectively by enzymatic as well as chemical hydrolysis
without changing its therapeutic effect in fact prebiotic effect was increased.
DT-18
Preparation of Low Fat, Mango Fortified Bajra Lassi
Vilhekar C. P1, Kankhare D. H2, Deasale R. J3 and Gavhane. M. S4*
Dist-Ahemdnagar (MS), India- 413722
E-mail: gavhanems@gmail.com
Present investigation was carried out to assess the chemical composition, sensory evaluation, and
cost of product and process technique for low fat mango fortified bajra lassi. Mango fortified bajra
lassi was prepared from cow skim milk with constant level of sugar, water (10 per cent), different
levels of mango pulp (Keshar variety) i.e. 4%, 8%, 12% and bajra flour (Dhanshakti variety) i.e,.
4% and 6%. The product prepared using 4% bajra flour and 12% mango pulp was found most
acceptable on the basis of sensory evolution. It was observed that the overall acceptability score of
treatment T0, T1, T2, T3 and T4 was 7.28, 7.65, 8.55, 7.68 and 6.78, respectively. The treatment T2
i.e., (4% bajra flour and 12% mango pulp) was observed to be the best as compared to other
treatments. It is concluded that, the bajra flour and mango pulp could be used to improve the sensory
quality of lassi and provide a novelty product. The optimum level for fortification of lassi was found
to be 4% bajra flour and 12% mango pulp.
65

April 02-05, 2015
DT-19
Utilization of Jackfruit (Artocarpus Heterophyllus L.) Pulp in the Manufacture of
Basundi
1*,
Poonam Naik Shalu Kumar , S.V. Joshi and Manoj Gavhane

1
2
Ph.D Scholar and Assistance Professor Department of Animal Husbandry and Dairy Science, Dr.
B.S.K.K.V., Dapoli, Maharashtra-415712
E-mail: poonam.naik288@gmail.com
The experiment was conducted to utilize Jackfruit (Artocarpus heterophyllus L.) pulp in the
manufacture of basundi. The Basundi is one of the heat desiccated indigenous products popular in
western part of India, mostly Maharashtra and Gujarat. Basundi is an important indigenous
desiccated whole milk product prepared by partial dehydration of the milk with sugar. People who
do not like to consume it as such, they like to consume, if it is flavoured with some appealing natural
fruit flavour. Jackfruit (Artocarpus heterophyllus L.) is commonly grown fruit crop in Konkan
region of Maharashtra. It is a good source of vitamin A and C and also the minerals. In present study,
basundi was prepared from buffalo milk. Jackfruit pulp was added in basundi at different levels.
Sugar was added at the rate 5% of milk, while jackfruit pulp was added at different levels viz., of 5,
10, 15 and 20% of plain basundi. Barka (soft flesh) type jackfruit pulp was used. From the results of
present investigation, it was therefore concluded that jackfruit pulp could be successfully utilized for
preparation of basundi. Addition of jackfruit pulp in basundi improved sensory quality and
acceptability of the product. The most acceptable quality basundi could be prepared by using sugar
@ 5% of the milk and jackfruit pulp at the rate 15% of the plain basundi and it contained total solids,
fat, protein, total sugar and ash as 45.94, 12.45, 8.94, 23.71 and 1.25%, respectively.
DT-20
Study on Efficacy of Different Strains of Starter Culture for Making Cream
Cheese
1*
Anindita Debnath , S. K. Kanawjia , Yogesh Khetra Venus Bansal , Dinesh H. Marwade and
1
Jui Lodh
1
2
3
4
Ph.D Scholar, Principal Scientist, Scientist, M.Tech Scholar, Dairy Technology Division, ICARNational Dairy Research Institute, Karnal 132001, Haryana
E -mail: aninditadebnath2009@gmail.com
Cream cheese is one of the fresh acid coagulated cheeses that have attracted enormous attention of
consumers for possessing epicurean attributes. It is rich and mild in flavour and slightly acidic in
taste, prepared by quiescent acidification of cheese milk to pH 4.64.8 by starter culture mainly
mesophilic starters at temperatures of 2035C. The addition of starter cultures in cheese milk
results in production of lactic acid in addition to flavour compounds like acetic acid, acetaldehyde
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April 02-05, 2015
and diacetyl. Acidification of milk has known to cause physico-chemical changes like promoting
hydration/dispersion or dehydration/aggregation of casein micelle, with decrease in the pH. Flavour
and texture are the most pronounced factors, influencing the quality and acceptance of cream cheese.
Type of starter culture is one of the key parameters that affect these sensorial attributes of cream
cheese as their salt tolerance, ability to grow and produce lactic acid in milk, resistance towards
attack by bacteriophage and ability to utilize citrate determine the quality of cheese. In view of this,
an attempt was made to select starter culture among NCDC-167, NCDC-352 and NCDC-275.
Owing to the contribution of the most appealing sensorial qualities in terms of flavour and body &
texture, NCDC-275 was selected. Flavour as well as body and texture contributed by the starter
cultures differed highly significantly (p<0.01). In addition to these NCDC-275 exhibited a higher
rate of pH reduction required for lower incubation period as compared to other cultures.
DT-21
Utilisation of Beetroot Extract as a Colouring agent in Peda and Yoghurt
Roshan S. Kavitkar*, Swapnil Y. Jadhao, Diwakar Mishra, Harin Sutariya and Jayaraj Rao,
K.
Dairy Technology Section, ICAR- National Dairy Research Institute (SRS), Adugodi, Bengaluru560 030
E-mail: roshan9990@gmail.com
The colour is a very important physical characteristic of food products and has considerable impact
on selling of product in the market. Now-a-days, several food products are coloured by artificial
colors; consumption of artificial colours are not advisable as they are reported to cause harmful
effects when consumed in higher doses, whereas natural colors not only give attractive color to the
product but also provide health benefits like antioxidants to the consumer. In this project, pigment
(Betanin) from beetroots (Beta vulgaris) was extracted with water and the stability of its colour to
various pH and heat treatments was studied. It was observed that the extraction of color from
o
beetroots increased as the temperature of extraction increased, and reached maximum at 60 C, but at
temperature higher than 60oC the color faded due to degradation of pigment. It was also observed
that pigment extraction was higher using acidified water (0.1% ascorbic acid and 0.2% citric acid)
o
and reached maximum at 50 C; thereafter the colour faded. Efforts were made to enhance the heat
stability of beetroot extract by using several additives, however these remained unsuccessful. The
beetroot extract concentrate was then used as a coloring agent at various levels during preparation of
Peda and Yoghurt. The extract @1-2 ml per 100 g on khoa basis imparted a pleasant pink colour to
peda and about 4 ml/500 ml on milk basis imparted the same colour to yoghurt. Trials indicated that
the colour was stable during storage of these products.
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April 02-05, 2015
DT-22
Replacement of Egg by Using Milk Proteins in Muffin Formulation
1*
Bhopal Singh , A. K. Singh , P.N. Raju , Sumit Arora and Rekha Rani
1
2
3
Research scholar, Senior Scientist, Scientist, ICAR-National Dairy Research Institute, Karnal
132001, Haryana
E-mail:bhopalbtech@gmail.com
Muffins are sweet, high-calorie baked products which are appreciated by consumers due to their
good taste and soft spongy texture. In muffin formulation, besides wheat flour, egg and sugar also
play important role. Egg is a multi-functional ingredient as it performs thickening, gelling,
emulsifying, foaming, colouring, and flavouring properties and contributes to the texture and
sensory characteristics of cake, muffins and related products. Although egg possesses excellent
functional properties, there is need for its omission from muffin formulations because of its high
cholesterol content, allergy from egg protein (avidin) and religious taboos associated with its
consumption. Therefore, there is a need for substitutes of egg. Eggless muffins were prepared by
sugar batter method at 180C for 18 minutes where egg is replaced by combination of milk proteins
(6% WPC-70 and 2% SMP). The proximate composition of optimized eggless muffins was 17.43,
6.06, 1.62 and 50.58% fat, protein, ash and carbohydrate respectively. The calorific value of eggless
muffin was 383.45 kcal/100g which is reduced to 26.72% compared to control muffins having
calorific value 439.79 kcal/100g.
DT-23
Development of Calcium-Fortified Thermally Processed Shelf-Stable MilkStarch Gels
1*
A. Wadehra , A. K. Singh , R. R. B.Singh and S Arora

1
Ph.D. Scholar, 2Senior Scientist, Dairy Technology Division, ICAR-NDRI, Karnal, 3Dean, Faculty of Dairy
Technology, SGIDT, Patna, 4Principal Scientist, Dairy Chemistry Division, ICAR-National Dairy
Research Institute, Karnal 132001, Haryana

E-mail: smartakanksha@gmail.com
Milk desserts are one of the most popular products consumed worldwide. They are usually
formulated with milk, sugar, hydrocolloids, flavorings and colorants. Starches and gums are
hydrocolloids frequently used in dairy systems to provide proper texture to the dairy products.
Starches are low cost, versatile and highly functional raw materials which when used along with
milk can help to produce nutritious products, thus ensuring a promising future for this cheap raw
material. It has been estimated that over 1 billion people worldwide suffer from vitamin D
deficiency. It is a well-established fact that calcium and Vitamin D act as synergist to each other. But,
many food applications of starch are limited due to viscosity loss during heating and the tendency to
retrograde during cooling and freezing. Considering this, a study was conducted to evaluate four
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April 02-05, 2015
types of starches i.e. two native starches (potato and corn) and two modified starches for their
suitability to be incorporated in thermally processed dairy desserts. Also, product optimization was
carried out which consisted of selecting the starch, optimizing the level of starch (1-4%) as well as
the type and level of hydrocolloids (xanthan gum, locust bean gum). Dry mix of ingredients was
blended in milk and was sterilized at 121C for 20 min in retort containers (In-pack sterilization). To
study the problem of retrogradation, accelerated retrogradation was carried out at 5C and
rheological as well as sensory evaluation tests were conducted and the results were compared with
those obtained when the dairy desserts (gels) were stored at ambient temperatures (30C). Potato
starch was selected at 3% level in combination with xanthan and locust bean gum at 0.5% level each.
These gels were then fortified with different calcium salts to meet 50% of the Recommended Daily
Allowance (RDA) per serving. The product was analyzed for textural as well as sensory attributes.
DT-24
Technology Development for Production and Storage of Cow Milk Kheer Mohan
Rachana Rathwa1, Vijay Kumar Gupta2, Ganga Sahay Meena3*, Yogesh Khetra4 and Raghu
H.V.5
1
3,4
M. Tech. Scholar, Principal Scientist, Scientists, Dairy Technology Division, Scientist, Dairy
Microbiology Division, ICAR- National Dairy Research Institute Karnal-132001

E-mail: gsmndri@gmail.com
Kheer Mohan is a chhana based, nutrient dense traditional sweetmeat. It has a highly caramelized
flavour, brown color, moderate sweetness and juiciness with granular texture. It is mainly popular in
eastern parts of Rajasthan. Process optimization for production of cow milk Kheer Mohan was
carried out using Central Composite Rotatable design (CCRD) of Response Surface Methodology.
It was observed that increasing sugar syrup concentration and cooking time had highly significant
(p<0.01) increasing effect on flavour, body and texture, color and appearance and overall
acceptability of the product in linear terms. Optimized values of independent variables i.e. sugar
syrup concentration (Brix), semolina level (% by weight of chhana) and cooking time (min) were
selected. Process optimization results in 50 % reduction in cooking time compared to time taken in
its traditional method of production. For shelf life studies of Kheer Mohan, it was packed in
laminated stand up pouch with and without sugar syrup and stored at 41C and, 301C
temperature. At 301C, 5 folds enhancement in product shelf life was achieved, but, the
enhancement in shelf life was 10 times at 41C. E.coli, Coliform and B.cereus counts were absent
in all samples, but total plate count and yeast & mold counts increased highly significantly (p<0.01)
throughout the storage period. Packing without sugar syrup and storing Kheer Mohan at 301C
resulted into highly significantly (p<0.01) decreasing in all sensory attributes compared to when the
product was packed with sugar syrup and stored at 41C.
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April 02-05, 2015
DT-25
Manufacturing Low-Sodium Mozzarella Cheese for Potential Pizza Market
Dinesh H. Marwade1*, S.K. Kanawjia2, Yogesh Khetra3, Anindita Debnath4, Ritika Puri4 and
Venus Bansal1
1
M.Tech.Scholar, 2Principal Scientist, 3 Scientist, 4Ph.D Scholar, Dairy Technology Division, ICARNational Dairy Research Institute, Karnal-132001(Haryana)
E-mail: dineshdtc91@gmail.com
Salt is the most ancient additive and present in significant quantity in many cheeses including
Mozzarella cheese. The main source of sodium in diet is sodium chloride (NaCl). However, excess
dietary sodium has been linked to hypertension, cardiovascular diseases (CVD), stroke and other
diseases such as gastric cancer, osteoporosis, and obesity. Thus there is an active interest in lowering
sodium intake in dairy foods. Mozzarella cheese is one of the essential ingredients of pizza. The
organized pizza market of India is growing fast with estimated CAGR of 27% during 2012- 2015.
Odour Induced Saltiness Enhancement (OISE) is one of the potential strategies which can be used
for sodium reduction. In the present study, OISE principle was used in combination with salt
replacer and bitter blocker primarily to mask inherent bitterness and metallic flavor of salt replacer.
Mozzarella cheese was prepared by starter culture method and brined at different concentration of
salt replacer, bitter blocker and flavor enhancer. The optimization of level of these ingredients was
determined by using Response Surface Methodology (RSM). The level of salt replacer, flavor
enhancer and bitter blocker was kept 25-75 %, 0.1-0.3% and 100-300 ppm, respectively in brining
solution. Samples were evaluated for chemical composition, sensory attributes, meltability, and
textural properties. RSM returned the optimized combination of salt replacer, flavour enhancer and
bitter blocker as 75%, 0.3% and 300ppm, respectively. There was no significant difference observed
in chemical composition of samples except for sodium and potassium. Meltability of low sodium
mozzarella cheese increased with higher levels of salt replacer.
DT-26
Effect of Microwave Treatment on Storage of Date Burfi
Aishwarya N. Vyawahare* and B. D. Meshram
College of Dairy Technology, Warud, Pusad 445 204, Maharashtra
E-mail: aishwarya16.av@gmail.com
Burfi with dates (Phoenix dactylifera) was prepared by adding date paste @10(T1), 20(T2), 30 (T3)
& 40(T4) % by keeping sugar level constant i.e. @30% on the basis of Khoa. Date Burfi with 30%
date paste (T3) which scored highest sensory score next to control Burfi (without dates) was selected
for microwave (MW) treatment. Burfi samples (T3) packed into LDPE bags previously treated with
0.5% H2O2 were subjected to MW treatments at 180 Watt for 100 sec (M1), 360W/50s (M2),
540W/40s (M3), 720W/30s (M4) & 900W/20s (M5). MW treated and control samples (without
MW treatment) were stored at 301C and compared for sensory & microbial attributes on 1st, 3rd &
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April 02-05, 2015
7th day of storage. The results revealed that all MW treatments retarded growth of microbes up to
significant level. The lowest SPC and Y & M counts were observed for M5 throughout the storage
study. Treatment M3 was preferred over other treatments by sensory panel due to retention of desired
rd
moisture & sensory qualities. Control and MW treated samples were found to be acceptable up to 3
th
& 7 day of storage respectively. Therefore, it was concluded that shelf life of date Burfi can be
enhanced using MW treatment by 4 days more than non MW treated date Burfi at 301C.
DT-27
Development of Hybrid AlginateNanoliposome Delivery Systems for
Controlled Release of Pediocin in Food System
Diwas Pradhan1*, K. Narsaiah2 and R. K. Malik1
1
Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana-132001
2
Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab-141001
E-mail: diwas.pradhan@icar.gov.in
Antimicrobial efficacy of bacteriocins in food applications may be hindered by factors such as the
complexity of the food matrix and its interaction with food ingredients. Alternatively, these
bacteriocins can be encapsulated in a combination of wall materials which may not only protect but
also control its release rate in food system. The present study was carried out to develop and test the
efficacy of liposome-alginate-guar gum encapsulated pediocin, a class-II heat stable bacteriocin,
against L. innocua in milk system. Ultra-turrax homogenizer at 12,000 rpm/15 min was effective in
preparing a coarse emulsion of phospholipid in pediocin solution. High pressure homogenization at
15000psi/2 cycles was done for production of stable liposomes of optimum size (151.4 nm) and
distribution (PdI 0.275). Liposomal pediocin was encapsulated in 2% sodium alginate solution
containing guar gum (0.4%) as filler material by conventional dripping method in CaCl2 solution.
Decrease in encapsulation efficiency was observed with increase in bead hardening time in CaCl2
solution. Conversely lower bead hardening time produced weaker capsules with high release rate. In
milk system, free pediocin performed better than the hybrid microcapsules in controlling the growth
of L. innocua both at 4C and 37C. The anticipated effect of hybrid capsules could not be achieved in
milk, which may be due to the effect of milk composition on the microcapsules. Hence prior to
testing the pediocin encapsulated alginate capsules in milk the matrix needs to be extensively
studied for its release mechanics in the milk system.
DT-28
Production of Milk with Enhanced Protein Content
Hind Bihari1, Vijay Kumar Gupta2, Ganga Sahay Meena3* and Pankaj T. Parmar4
1,4
M. Tech. & Ph.D., Scholars, 2Principal Scientist, 3Scientist, Dairy Technology Division, ICARNational Dairy Research Institute, Karnal-132001
E-mail: gsmndri@gmail.com
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April 02-05, 2015
Demand of protein enriched food products is increasing with increasing consumer health awareness.
Protein enriched cow and buffalo milk were developed using whey protein concentrate (WPC) and
ultrafiltration retentate (UFR). Protein content of milk was enhanced up to 5%, 6% and 7% at two fat
levels viz. 1.5% and 3% and analyzed for various physico-chemical, sensory and microbial
attributes. Among the two protein sources, UFR enriched milk had significantly (p<0.01) higher
sensory scores for flavour, mouthfeel, colour and appearance than WPC enriched milk. It was fairly
stable (27 min) as compared to WPC enriched milk at 140C and also contained significantly
(p<0.01) greater calcium than WPC enriched milk. Whitening index of UFR enriched cow milk was
decreased with increasing fat content, while UFR enriched buffalo milk containing higher fat and
protein content was found to be whiter. WPC enhanced protein content milk had significantly
(p<0.01) higher sensory scores for flavour, mouthfeel and colour/appearance were observed at 5%
protein level, irrespective of type of milk. For UFR enriched cow milk, maximum sensory scores
were obtained at 7% protein level, whereas in buffalo milk, sensory scores were found maximum at
6% protein level. Sensory scores of these milks increased with increase in fat level of milk.
Sedimentation was absent in all milks at studied four protein levels. Shelf life of UFR enriched cow
milk was increased with protein content enhancement at 41C in low density polyethylene
pouches. Addition of UF retentate to milk for the enrichment of proteins was found to be economical
both in cow and buffalo milk.
DT-29
Purification and Characterization of Broad Spectrum Bacteriocin Produced By
a Selected Strain of Lactococcus Species
Chhaya Goyal1* and R. K. Malik2
1
Research Scholar, 2Principal Scientist, ICAR-National Dairy Research Institute, Karnal, India
E-mail: goyal.chhaya154@gmail.com
Bacteriocins, produced by different groups of bacteria, are ribosomally-synthesized proteins with
antimicrobial activity. Lactic acid bacteria (LAB) producing bacteriocins with broad spectra of
inhibition offer potential applications in food preservation by reducing the addition of chemical
preservatives as well as the severity of heat treatments, resulting in foods which are richer in
organoleptic and nutritional properties. In the present study, bacteriocin produced by Lactococcus
lactis subspecies lactis C63 has been purified and characterized. The bacteriocin C63 has a broad
spectrum of inhibition against several Gram positive as well as Gram negative bacteria viz., E.coli,
Yersinia, Citrobacter, Proteus, Enterobacter, Klebsiella, Serratia. The bacteriocin C63 has been
purified by performing a cascade of procedures including ammonium sulfate precipitation, dialysis
through benzoylated cellulose membrane (MWCO 1kDa), concentration, ion exchange
chromatography. The bacteriocin C63 is able to survive 90C/10 min which makes it suitable for its
use as a food preservative. The bacteriocin C63 is active over a wide range of pH (pH 3 to 9). The
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April 02-05, 2015
bacteriocin is resistant to urea and SDS while Tween 80, Tween 20 & TritonX100 enhanced the
activity of the bacteriocin. Proteolytic & amylolytic enzymes affect the activity of bacteriocin C63
which shows that the bacteriocin is a glycoprotein. Tentative molecular weight of the bacteriocin
C63 was found to be between 4-5 kDa by SDS-PAGE. The isolated bacteriocin C63 can be an
alternative to satisfy the increasing consumers demands for safe, minimally-processed foods, freshtasting, and also to develop novel food products (e.g. less acidic, or with a lower salt content).
DT-30
Preparation of Iron Microcapsules by Modified Solvent Evaporation Method
Chitra Gupta1*, Prince Chawla2, Vivek Sharmaand Sumit Arora3
1
M.Tech Scholar, 2Senior Research Fellow, 3Principal Scientist, Dairy Chemistry Division ICARNational Dairy Research Institute, Karnal 132001 Haryana
E-mail: chitragupta97@gmail.com
Iron is an essential trace element in animal and human diets. Lacks of this trace element is the most
common nutritional deficiency around the world. Fortification of iron in milk and milk products is
not an easy task because it may result in metallic taste, unacceptable flavour as a result of the
oxidation or rancidity of fats. Therefore, microencapsulation of iron is needed for fortification in
milk and milk products. In this study iron microcapsules were prepared with blend of gum arabic,
maltodextrin and modified starch using modified solvent evaporation method. Process parameters
were optimized for obtaining maximum encapsulation efficiency and stability of microcapsules.
Effect of different concentration of alcohol, different ratio of mixture to absolute alcohol, different
composition of wall material and different amount of iron salt on the encapsulation efficiency (EE)
of iron microcapsules were evaluated. Microcapsules prepared with gum arabic, maltodextrin and
modified starch in the ratio of 4:1:1 and mixture to absolute alcohol ratio 1:10 showed maximum
encapsulation efficiency (91.58%) and stability. External morphology of iron microcapsules
revealed slightly circular structure with minimum cracks and dents on the surface. Particle size as
analyzed by inverted light microscope was in the range of 6.84-33.42 m.
DT-31
Influence of Added Calcium Chloride and Casein/Fat Ratio in Cheese Milk on
the Quality of Surati Panir, an Indian Soft Variety of Cheese
Jatin Gol1* and K. Jayaraj Rao2
1
Ph.D. Scholar, Dairy Technology Section, ICAR-NDRI (SRS), Bengaluru, 2 Principal Scientist,
Dairy Technology Section, ICAR-NDRI (SRS), Adugodi, Bengaluru.
E-mail: jatin_gol@yahoo.com
Surati Panir is a soft cheese, prepared by rennet coagulation of milk, salting and steeping the
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April 02-05, 2015
coagulum in acid whey. Its name is derived from the Surat town in Gujarat. It has a soft body and
texture suitable for use in salads, but it depends on the casein/fat ratio and concentration of calcium
in milk during the manufacture. Hence, objective of this study was to optimize the level of casein/fat
ratio and calcium chloride in milk used for preparation of surati panir. Casein/fat ratio in cheese milk
was adjusted at four levels 0.5, 0.6, 0.7, 0.8 for the preparation of surati panir. Sensory scores given
by panel of judges on 9-point hedonic scale suggested that the product prepared using milk having
casein/fat ratio 0.7 was the most acceptable one. In order to optimise concentration of calcium
cheese milk added with calcium chloride @ 0.00, 0.02 and 0.05% was used for preparation of surati
panir. It was observed that calcium chloride @ 0.02% was helpful for getting suitable body and
texture. Sensory evaluation results were correlated with rheological properties which were
measured using Texture Analyser. Influence of casein/fat ratio and calcium concentration on solids
losses in whey and yield of the cheese was also studied. It was concluded that casein/fat ratio of 0.7
and addition of calcium chloride @ 0.02% of milk produced a good quality Surati Panir which had a
fairly firm body and smooth texture with no internal cracks or loose moisture droplets. It also had a
slightly salted, mild acid curd flavour.
DT-32
Optimization of Process for the Manufacturing of Functional Shrikhand Using
Ashwagandha through Response Surface Methodology
Ashok Kumar Yadav1* and Dinesh Chandra Rai2
1
Ph.D. Scholar, Centre of Food Science and Technology, Banaras Hindu University, 2 Professor and
Head, Department of Animal Husbandry and Dairying Institute of Agricultural Sciences, Banaras
Hindu University, Varanasi, Uttar Pradesh
E-mail: ashokbhu99@gmail.com
Half of the milk produced in India is normally consumed as liquid, while the remaining half is used
for converting into various milk products. It is estimated that about 9.1% of the total milk produced
in India is converted in various fermented milk products. Shrikhand is semi solid, sweetish-sour
fermented dairy product consumed as dessert, prepared from lactic acid fermented curd. The effects
of different levels of chakka, powdered sugar and Ashwagandha (Withania somnifera) root extract
on Ashwagandha enriched functional shrikhand were studied using Central Composite Rotatable
Design (CCRD). The derived models of different responses were optimized by numerical method
and found to be 7.74 for color, 7.38 for flavor, 8.15 for sweetness and 7.97 for overall acceptability
score. The optimum input variables were 1.39% of Ashwagandha root extract, 29.16% of powdered
sugar and 69.48% of chakka. In addition, flavonoids, phenolic compounds, some of the
alkaloids, saponins and triterpenoids possess antioxidant activity which are present in
Ashwagandha. The product thus developed by adding root extract of Ashwagandha may have antitumour, adaptogenic, anti-stress, anti-convulsant, immuno-modulatory and neurological eects.
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DT-33
Studies on Finger Millet Lassi
1*
Gavhane M. S , Desale R. J , Ghule B. K and Mahale P. R

Dist-Ahemdnagar (MS), India-413722
E-mail: gavhanems@gmail.com
Present investigation was carried out to study the chemical composition, sensory and microbial
quality of finger millet lassi. Lassi was prepared from cow milk with constant level of sugar (10%)
and water (20%) and different levels of finger millet flour i.e., (T0)0%, (T1) 2%, (T2) 3% and (T3) 4%.
The product prepared using 3% finger millet flour was found most acceptable on the basis of overall
acceptability. Addition of finger millet flour in lassi decreased fat content and acidity significantly in
finished product as compared to control. Per cent protein, total sugar, total solid and ash content
increased significantly in treated product as compared to control. It was observed that the overall
acceptability score of treatment T0, T1, T2 and T3 was 7.39, 7.41, 7.54 and 7.37, respectively. It was
observed that the SPC, E. Coli and YMC count was lower in treatment T2 as compared with other
treatment. It can be concluded that finger millet flour can be very well utilized for preparation of
nutritious, palatable and low cost lassi by blending 3 per cent finger millet flour.
DT-34
Process Development of Low Calorie Value added Chhana Kheer
Anuj Kumar Gautam, Tarun Verma and Dinesh Chandra Rai*
Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, BHU, Varanasi221005
E-mail: dcrai.bhu@gmail.com
Most of the traditional Indian dairy products contain high fat and high sugar. Being aware of the
impact of sugar on health, today's health conscious consumer is looking for the low or reduced
calorie products. As the result dietetic chhana kheer is the best option. Low-calorie sweeteners are
effective in weight maintenance, weight reduction and management of diabetes, reduction of dental
cavities and reduction in the risks associated with obesity. Low-calorie sweeteners such as
acesulfame-K, aspartame and sucralose have been allowed in sweets like Halwa, Khoya burfi,
Rasogolla, Gulabjamun and other milk products. Dietetic chhana kheer is a good diabetic friendly
traditional sweets and good example of value addition of dairy product. Optimization with 2% milk
fat, 15 mg aspartame, 15 mg acesulfame-K and 5 mg sucralose was considered to be the most
appropriate for manufacturing of this value added product. The product with above formulation was
prepared in the laboratory and it scored 7.5 for sweetness, 8.00 for colour & appearance, 7.00 for
texture, 7.7 for flavour, 7.00 for overall acceptability and 4803 g.sec for cohesiveness. From the
results it could be concluded that dietetic chhana kheer, a dairy dessert can be developed by using
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April 02-05, 2015
artificial sweeteners replacing the conventional sugar which will lead to manufacture of dietetic
foods based on traditional dairy products.
DT-35
Effect of Processing Treatments on Phytic Acid Content of Pearl Millet
Manvesh Sihag, Vivek Sharma*, Sumit Arora and Darshanlal
Division of Dairy Chemistry, ICAR-National Dairy Research Institute, Karnal, Haryana, India
Pearl millet also popularly known as bajra in India is a multipurpose crop, which is grown for food,
feed and forage. Besides supplying calories and proteins in the diet, it is also a good source of
essential minerals. But the pearl millet contains high content of phytic acid which acts as an antinutrient. Phytic acid has a strong ability to chelate multivalent metal ions especially zinc, calcium,
iron which results in vary insoluble salts with poor bioavailability of minerals. Therefore a study was
conducted to determine the effect of soaking (for 3, 6, 9 and 12h), pressure cooking (for 2, 5, 7 and 10
min), steaming (for 5, 10, 15 and 20 min) and germination (for 12, 18, 24, 36, 40, 46 and 52 h) on
phytic acid content of pearl millet (variety Pro Agro's 9444). Megazyme kit method was used to
determine the phytate content. The unprocessed (control) sample of pearl millet flour showed
683.07 mg/100g of phytic acid. The phytic acid content was reduced to 616.72 mg (9.7%), 603.87
mg (11.59%), 611.35 mg (10.50%) and 421.90 mg/100g (38.23%) as a result of 12h soaking, 10 min
pressure cooking, 20 min steaming and 52h germination, respectively. The maximum reduction was
seen through 52h germination. Thus study founds application in preparation of pearl millet based
foods for vulnerable age group using appropriate combination of these processing treatments so that
the mineral, protein and starch bioavailability remains high and product appears appealing to the
consumers.
DT-36
Quality Changes in Fig Burfi Stored Under Vacuum Packaging System
D. D. Patange*, D. B. Sutar, and D. K. Kamble
Division of Animal Husbandry and Dairy Science, College of Agriculture, Kolhapur (MS)
E-mail: patange1@rediffmail.com
In order to enhance the shelf life of fig burfi, the product was vacuum packed in two high barried
sterilzed packages viz., low-density polyethylene (LDPE) and polypropelene (PP) foil laminates and
at the product was also packed in both the packages without vacuum and stored at 3010C. The
stored samples were evaluated at 7 days of interval for changes in sensory, physical and chemical
characteristics. The analysis of variance of the data revealed that the vacuum condition of packages
had significant influence on the above said parameters. During storage of burfi, it was observed that
all the sensory score were decreased. A decreasing trend in physico-chemical attributes i.e. moisture,
pH, water activity and increasing in peroxide value, acidity, free fatty acid and browning intensity
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April 02-05, 2015
was observed in stored fig burfi. The rate of decreasing in moisture, pH, water activity and rate of
increasing in peroxide value, acidity, free fatty acid and browning intensity was lower in vacuum
packed fig burfi as compared to without vacuum packed burfi in LDPE and PP foil laminate. Based
on the results of the study, it was concluded that fig burfi could be preserved up to 42 days at room
temperature without preservative under vacuum packaging in LDPE foil laminates.
DT-37
Effect of Potassium Sorbate on Storage Stability of Fig Burfi
D. K. Kamble and D. D. Patange*
Division of Animal Husbandry and Dairy Science, College of Agriculture, Kolhapur-416004 (MS)
E-mail: patange1@rediffmail.com
Potassium sorbate was used as preservative and added at the last stage of burfi preparation @ 0.1 (T1)
and 0.2 (T2) per cent of khoa. The polypropylene tubs with lids presoaked in 0.5 per cent hydrogen
peroxide for few minutes before use were taken for packaging. The packaged product was stored at
71C and 301C temperature and evaluated for sensorial and microbial changes periodically till
the product was acceptable from sensory point of view. Control (T0) samples of the product without
preservative were also studied. All the samples of fig burfi were subjected to microbial analysis at 10
days interval. Microbial analysis included determination of standard plate count (SPC), yeast and
mould count (YMC). The effect of temperature and storage period on SPC and YMC was also
significant. In case of product containing 0.2 per cent potassium sorbate, SPC and YMC were 4.43
and 2.11 log 10/g, respectively, which were lower than those for T0 and T1 samples at 30C and use of
potassium sorbate had an inhibitory effect on the SPC and YMC at 71C.The sensory scores of fig
burfi were decreased significantly (P<0.05) during storage.
DT-38
The Influence of Varying Proportion of Sweet Cream Buttermilk to Buffalo Milk
on Quality of Chhana Production
Jitendra Kumar1, V. K. Gupta2, Sanjeev Kumar3 and Suryamani Kumar4
1
Dairy Development Officer, Nalanda, Bihar; 2Principal Scientist, Dairy Technology Division,
ICAR-NDRI; 3Senior Scientist (DT)-cum-Programme Co-ordinator (Dairy), Krishi Vigyan Kendra,
Nalanda; 4Assistant Professor, SGIDT, Patna-800014 (Bihar)
E-mail: jitendragopalganj@gmail.com
Chhana is a heat and acid-coagulated India's indigenous milk product. Cow milk chhana is preferred
because of its fine texture with velvety body. Buffalo milk as such, because of many inherent
differences in physico-chemical makeup, as compared to cow milk, poses many technological
problems in preparation of good quality chhana for sweets. Chhana of buffalo milk being hard and
greasy; cannot be suitable for rasogolla making. Since buffalo milk constitutes more than 57% of
total milk production of India and also contains high total solids (TS). Sweet Cream Butter Milk
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April 02-05, 2015
(SCBM) is a by-product of butter industry. SCBM on the other hand, is known for producing extra
soft chhana of very delicious and nutritious nature. Therefore, an investigation was undertaken to
make optimum quality of chhana suitable for sweet preparation by admixing varying proportion
(0:100, 25:100, 40:100, 60:100 and 75:100, on TS basis) of SCBM to buffalo milk. Increasing
proportion of SCBM to buffalo milk significantly (p<0.05) increased the moisture content in chhana
resulting in significant (p<0.05) increase in yield. The body and texture score of chhana prepared
from blend of SCBM and buffalo milk (60:100), on TS basis improved significantly without
affecting the flavour, colour & appearance. However, the flavour and body & texture of chhana were
adversely affected obtained from blend of SCBM and buffalo milk (75:100), on TS basis. The
sensory score obtained from blend (60:100) was closer to cow milk chhana and the textural
characteristics of chhana like hardness, gumminess, and chewiness were reduced. Thus, a good
quality chhana could be obtained from blend of SCBM and buffalo milk, in the proportion of 60:100,
on TS basis.
DT-39
Effect of Varying Level of Dried Milk Proportion on Sensory, Textural and
Reconstitution Quality of Phirni Mix Powder
Suryamani Kumar1, S. C. Paul2 and Sanjeev Kumar3
1
Assistant Professor (DT), Sanjay Gandhi Institute of Dairy Technology, Patna-800014; 2Professor,
F/O Dairy Technology, Mohanpur (WB); 3Senior Scientist (DT)-cum-Programme Co-ordinator,
KVK, Nalanda (BAU, Sabour)
E-mail: suryamanikr@gmail.com
Phirni is heat desiccated cereal based sweetened indigenous dairy product, which is popular within
the certain region but gaining popularity in all parts of India as well as in Middle-East countries. It is
served as dessert. It is conventionally prepared by cooking of rice in the form of paste/flour/suji with
buffalo milk along with cane sugar and other additives like cardamom powder, kaju powder, rose
water, colour etc. Its production is limited to unorganized sector. The main constraints to
commercialize this product are its poor shelf life, lack of proper packaging and inefficient
distribution system. Therefore, an investigation was undertaken to develop Phirni mix powder
(PMP) by dry blending of ingredients. The formulation consisting different proportion of dried milk
(WMP:SMP:: 25:75, 50:50 and 75:25), pre-gelatinized rice powder, ground sugar and green
cardamom powder @ 50%, 18%, 31% and 1%, respectively. The sensory quality of experimental
Phirni increased consistently with the increase in the levels of WMP upto 50:50, thereafter,
decreased significantly (p<0.01). The maximum sensory scores were obtained with a proportion of
50:50 for all sensory attributes. The textural characteristics were found significant (p<0.01) with the
increase in the proportion of WMP. Further, the formulation was reconstitute by dispersing the PMP
with varying levels of water (50 : 30, 50 : 40 and 50 : 50) and followed by cooked at 855C for
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April 02-05, 2015
different cooking time (5,10 and 15 minutes). The results obtained among the reconstituted water on
the sensory and textural attributes were found significant (p<0.01). The maximum sensory scores
were observed at 10 minutes cooking time with 50: 40 proportion of PMP to water.
DT-40
Market Quality of Traditional Dairy Products of Bihar Origin
(Khorma/Belgrami)
1
Suryamani Kumar and Sanjeev Kumar

1
2
Assistant Professor, Sanjay Gandhi Institute of Dairy Technology, Patna-800014; Senior Scientist
(DT)-cum-Programme Co-ordinator, KVK, Nalanda (BAU, Sabour)
E-mail: suryamanikr@gmail.com
The traditional dairy products of different region of Indian origin get popularity throughout the
world. The market and operating margins of these products far exceed than the western products.
The increasing demand of these products opens the door for Indian manufacture to export to
overseas and Middle-East country. In Bihar, a channa based traditional sweets called Belgrami /
Khorma is very popular in certain parts due to their great taste. Their demand is increasing day by
day not only in Bihar but also in adjacent area. A survey work has been done to analyze the quality of
product. The samples were collected from different places like Patna, Ara, Buxar, Maner,
Udwantnagar and analyzed with respect to sensory, proximate composition, textural and
microbiological quality. It was observed from the study that significant variation (p<0.01) among
the market samples with all parameters. The highest overall acceptability score (7.41.5) was found
with the market sample of Udwantnagar and minimum overall acceptability (6.01.1) were found
Maner samples. The compositional quality of market samples of Khorma was determined in terms of
total solids, fat, protein, ash and total carbohydrate and found in the range of 72.48-75.25%, 13.7918.64%, 13.23-16.88%, 1.39-1.74% and 38.48-46.19%, respectively. The textural characteristics
of market samples of Khorma were measured in terms of hardness, cohesiveness, springiness,
gumminess and chewiness and found in the range of 96.53 45.77 - 246.98 34.43 N, 0.292 0.02 0.343 0.04, 0.499 0.24 - 0.6893 0.053 mm, 31.712 11.13 - 72.848 16.18 N.mm and 21.462
8.50 - 37.894 11.79, respectively. The microbiological quality was very poor and found
significant variation (p<0.01) among samples.
DT-41
Comparative Evaluation of Different Yoghurt Starters for Manufacturing Soft
Serve Frozen Yoghurt
1
Hriday Darji , Ashish Kumar Singh , Sudhir Kumar Tomar , Latha Sabikhi , Vivek Sharma
1
2
3
Dairy Technology Division, Dairy Microbiology Division, Dairy Chemistry Division, ICARNational Dairy Research Institute, Karnal
E-mail: hridaydarji@gmail.com
Frozen yoghurt has always been a healthy alternative to standard ice cream for health conscious
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April 02-05, 2015
consumers. Unique health benefits and rapidly growing market (20-25% CAGR comprising of
packed yoghurt and frozen yoghurt) further desired innovations in new dairy product developments.
Health benefits from fermented dairy products, is based on live population of lactic acid bacteria and
majority of food processing and preservation interventions are known to affect their viability. The
present investigation was carried out to investigate the different yoghurt starter cultures, including
NCDC-144, 260, 263 and 264 for their viability before and after freezing of yoghurt. Frozen yoghurt
was prepared by direct fermentation of mix having 5% fat, 12% SNF, 15% sugar, 0.5% stabilizer and
emulsifier blend. Starter culture was added at the rate of 2% and fermentation was carried out at 420C
up to pH 5.0 (decided based on the sensory evaluation). Out of the cultures studied, NCDC 263 was
found to have higher viability during freezing with Lactobacillus delbrueckii subsp. bulgaricus and
Streptococcus thermophilus having 1.28 log and 1.02 log reduction respectively. Moreover, NCDC
263 was also found to have maximum viability after freezing as 9.81 log of Streptococcus
thermophilus and 7.93 log of Lactobacillus delbrueckii subsp. bulgaricus. Loss in viability during
freezing was found to be higher in case of Lactobacillus delbrueckii subsp. bulgaricus for all the
cultures, indicating Streptococcus thermophiles to be more resistant to freezing. Ratio of
Streptococcus thermophilus to Lactobacillus delbrueckii subsp. bulgaricus was found to be 1.23 for
NCDC 263. Streptococcus thermophilus predominates as fermentation was of the mix was
terminated to pH 5.0.
DT-42
Changes in Lipolysis of Raw Milk Preserved with Pseudostem Juices of Banana
Tree
B. K. Bharti, K. Murari, U. Singh, J. Badshah, Sonia Kumari, A. K. Jha and R. R. B. Singh
Sanjay Gandhi Institute of Dairy Technology, Patna-800014 (Bihar)
E-mail: bkbharti30@yahoo.com
Milk is one of the most nutritious and perishable food. Milk is also an excellent medium for
microbiological growth due to its high nutritional value. Raw milk contains relatively sufficient
amount of lipase activity, but it is seldom sufficient to acquire an off-flavour. Development of rancid
flavour as a result to lipolysis of milk fat is an important problem in dairy products. Lipolysis in
pseudostem juices of banana tree- treated and untreated samples of cow and buffalo milk at ambient
temperature (301C) for 6 hrs were studied. Initial value of lipolysis in cow and buffalo milk was
observed 0.90 ( eqv.FFA/ml) and 1.01 (qv.FFA/ml) respectively. It changed after storage of 2 hrs,
4 hrs and 6 hrs in different concentration (0.1%, 0.2% and 0.3%) of cow and buffalo milk preserved
samples at ambient temperature (301C). The maximum decreased in lipolysis of cow and buffalo
milk observed in 0.3% concentration of pseudostem juices of banana tree. Similar results were
observed in the case of buffalo milk samples preserved with different concentration of samples
(0.1%, 0.2% and 0.3%).
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April 02-05, 2015
DT-43
Anthocyanin Rich Black Carrot Concentrate as Potential Substitute To
Synthetic Colourants for Sweetened Yoghurt
1
Bhavesh Baria , Ashish Kumar Singh , Sumit Arora , P.N.Raju , K Khamrui

1
2
Dairy Technology Division, Dairy Chemistry Division, ICAR-NDRI, Karnal
E-mail:bariabhavesh2@gmail.com
Consumers are looking for synthetic additive free food products as demand of natural food products
and colourants are increasing by modern consumers. Among the natural colourants, anthocyanins
are gaining prominence because of wide range of colour it may impart and also due to their
antioxidative potential. Black carrot is rich source of anthocyanin (1750 mg/kg) and dominance of
acylated form offer better/higher stability during processing and storage. The present study was
carried out to evaluate the colouring properties of anthocyanin rich Black Carrot Concentrate (BCC)
in sweetened yoghurt. Level of anthocyanin from BCC was optimized in sweetened yoghurt on the
basis of sensory evaluation and colour values and antioxidant activity of anthocyanin rich BCC in
sweetened yoghurt were compared with synthetic colour (50 ppm) i.e. strawberry colour. The colour
values of sweetened yoghurt added with optimum level of BCC were L*= 66.81, a*= 8.32, b*= -0.64
as compared to synthetic colour L*= 77.79, a*= 7.97, b*=5.88. Moreover importantly the
antioxidant activity of sweetened yoghurt added with BCC was found to be 9.55 % inhibition of
DPPH activity was higher as compared to synthetic coloured yoghurt having only 7.14%. Addition
of anthocyanin rich BCC in sweetened yoghurt as natural colourants in sweetened yoghurt resulted
an attractive and marketable substitute to artificial colour.
DT-44
Storage study of Banana Chocolate at different Time-Temperature Combination
2
Yogesh Kumar Rathore, D. C. Rai and Vishal Kumar Jain

1
Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras
Hindu
2
University, Varanasi (UP). Department of Animal Husbandry & Dairying, Institute of Agricultural
Sciences, Banaras Hindu University, Varanasi (UP)
E-mail: dcrai.bhu@gmail.com
Banana is the major fruit crops grown in India. It is the most consumed fruit in tropical and subtropical regions. The typical flavor of banana is mostly due to isoamyl acetate. Chocolate produced
from the seed of tropical theobroma cocoa tree is used in a number of raw and processed foods.
Chocolate quality is manifested by an appropriate melting behavior so that products are solid at
ambient temperature and on ingestion melt to undergo dissolution in oral saliva after phase
inversion. Banana chocolate were manufactured with different variables (Banana, Cocoa powder
and milk powder) using response surface methodology. Optimization of final product was done on
the basis of sensory and textural properties as responses. Optimized banana chocolate samples were
81

April 02-05, 2015
stored at three different temperatures viz; 2oC, 10oC and 25oC for 7, 15 and 30 days. It was observed
that chocolate samples stored at 2oC remains stable for up to 30 days but texture was not acceptable,
o
while sample stored at 25 C start deteriorating even after 2 days of storage. Finally, the sample stored
o
at 10 C was found to best in all accepts for almost one month. TPC were also increased linearly
1.390.04 to 1.920.31 from 0 days to 30 days respectively. In the same manner Yeast and moulds
counts were also increased from 3.470.05 to 4.27 0.36 from 0 days to 30 days respectively.
DT-45
Role of Packaging in Improving the Quality and Lon0gevity of Traditional Dairy
Products
1
Vishal Kumar Jain , D. C. Rai and Nitya Sharma

1
Department of Animal Husbandry & Dairying, Institute of Agricultural Sciences, Banaras Hindu
University, Varanasi (UP), 2Department of Farm Engineering, Institute of Agricultural Sciences,
Banaras Hindu University, Varanasi (UP)
E-mail: vjbhu2011@gmail.com
In recent years, the major driving force for innovation in packaging has been increased in consumer's
demand for minimally processed dairy products. Varieties of shelf life-extending packaging
technologies have been identified like Modified-Atmosphere Packaging (MAP), Active Packaging
(AP) technologies etc. MAP and AP are innovative packaging concept in which the package, the
product and the environment interact to prolong the shelf- life and safety while maintaining the
quality attributes of the product. Several R & D efforts have been made for mechanization and
upgradation of these methods of manufacturing traditional dairy products. The shelf life of
traditional dairy products viz; paneer, khoa, burfi and peda etc. are generally low, because of
inadequate packaging. It can be extend by using adequate packaging techniques. No deterioration
was observed up to 30 days at 610C in vacuum packaged paneer samples. The HT adopted paneer
with MAP had extended the shelf-life from 1 to 12 days at room temperature (30 1C) and 6 to
20 days at refrigeration (7 1C) temperatures. The shelf life of khoa could be extended up to 60
0
days at 11 C by packaging under nitrogen / vacuum in a flexible pouch of poster paper/ aluminium
foil / LDPE. Samples of burfi with MAP showed shelf life of 15 days at 37C and 30 days at 20C.
The appropriate packaging of dairy products has importance not only to preserve nutritive value and
saving of wastage, but also to improve the marketability to achieve better returns. However, little
attention has been paid for designing and developing innovative packaging systems for these
products.
DT-46
Development of technology for manufacture of feta cheese from buffalo milk
Sanjeev Kumar1 and S. K. Kanawjia2
1
Senior Scientist (DT)-cum-Programme Co-ordinator, KVK, Nalanda (BAU, Sabour); 2Principal
Scientist, ICAR-NDRI, Karnal
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April 02-05, 2015
Feta cheese is a soft white-brined cheese which is traditionally made from Sheep milk or mixture of
Sheep and Goat milk. Cow milk has been used successfully for its production to meet the ever
increasing demand. But, cow milk Feta cheese has to be bleached to get its desired white colour.
Bleaching destroys the valuable -carotene. As such, buffalo milk contributes more than 57 percent
to the total milk production in India, which could be a potent candidate for the manufacture of such
cheeses. There is also a great scope for export of Feta Cheese to Middle -East countries due to higher
demand. Mild acidic flavour of this cheese may also be liked by Indian consumers. No study has
been reported for the manufacture of Feta Cheese from buffalo milk using microbial rennet.
Therefore, study was designed with the aim of developing a good quality Feta cheese from buffalo
milk. In order to obtain an acceptable quality Feta cheese, various processing parameter such as C/F
ratios, heat- treatments, type and level of Starter culture, level of rennet, level of rennet and brine
concentration were studied. On the basis of sensory and textural characteristics, it was found that
C/F ratio, 0.70; heat treatment, 65C/30 min; starter culture (NCDC-149), 1.5 percent level;
microbial rennet level, 1.25g/100 kg milk and brine concentration 14 percent gave the acceptable
product with advantages of higher yield and without adding additives. The quality of Feta-type
cheese was further improved by supplementation of starter adjunct, Lactobacillus helveticus
(NCDC-5) and Lactobacillus casei (NCDC-299) @ 0.5%. Thus, an appropriate technology has
been developed to manufacture good quality Feta cheese from buffalo milk.
DT-47
Comparative Studies on Quality Characteristics of Cow and Buffalo Milk Feta
Type Cheese during Ripening
Sanjeev Kumar1, S. K. Kanawjia2 and Suryamani Kumar3
1
Senior Scientist (DT)-cum-Programme Co-ordinator, KVK, Nalanda (BAU, Sabour); 2Principal
Scientist, ICAR-NDRI, Karnal; 3Assistant Professor (DT), SGIDT, Patna
Feta cheese manufactured from buffalo milk by the modified technology was quite comparable to
that made from cow milk by conventional method. The yield of buffalo milk Feta cheese was
comparatively higher than that of cow milk Feta cheese. Cow milk Feta cheese contained higher
level of moisture, fat, FDM, salt and salt in moisture whereas, buffalo milk Feta cheese had higher
protein and ash. In addition to that cow milk Feta cheese had comparatively lower pH and higher
Titratable Acidity than the buffalo milk Feta cheese. The extent of proteolysis in cow milk Feta
cheese was relatively higher than the buffalo milk Feta cheese. The lipolysis of cow milk Feta cheese
was relatively faster and higher than the buffalo milk Feta cheese throughout the ripening days. The
textural characteristics changes of both types of cheeses were quantitatively measured in terms of
hardness, cohesiveness, springiness, gumminess and chewiness using stable micro system textural
83

April 02-05, 2015
profile analyzer (Model TA.XT2i, double cycle compression, fitted with 25 kg load cell, combined
with texture expert exceed software) during ripening. The hardness, springiness, gumminess and
chewiness value of buffalo milk Feta cheese were found significantly higher than the cow milk Feta
cheese throughout the ripening period. However, the cohesiveness of cow milk Feta cheese was
significantly higher than the buffalo milk Feta cheese during ripening.
DT-48
Development of Polyfunctional Synbiotic Food for Elderly People
Umesh Khawas, S. C. Paul , B. K. Singh* and P. Maiti
Faculty Of Dairy Technology,WBUAFS, Mohanpur (WB)
E-mail: bipinsgidt@gmail.com
Ageing in human is a sign of maturity. During ageing nitrogen and amino acids requirements per unit
body weight do not seem to decline, whereas the daily energy requirements are usually reduced by
25 percent. Skim Milk and Oat based Polyfunctional Synbiotic Food (PSF) contains not only
nutrients and minerals but also prebiotic substrates such as -glucan, glucooligosaccharides,
amylodextrin, and amylases as well as probiotics such as L. acidophilus and L.delbrueckii spp.
bulgaricus whereby elderly people can make an immense nutraceautical benefits from the
developed product. Polyfunctional Synbiotic Food prepared by adding the skim milk, vitamin-A
1000IU, oat malt 6.5 g germinated at 15C for 72hrs, probiotic cultures such as L. acidophilus and
L.delbrueckii spp. Bulgaricus in 1:1 ratio at 3% level .The prepared P.S.F. exhibited proximate
composition showing 57.720.72kcal, 3.430.01g protein, 0.580.02g fat and total carbohydrate
amounting 8.260.02 g including glucan 0.290.06 g per 100g.The oat wort and oat bran were
3.430.01g and 4.33 g respectively. The lactic acid and total acidity were 0.500.01g and pH
4.880.19 respectively where total cells were 132.0044cfu/ml.The data obtained were statistically
analysed where variation among trials were insignificant. The PSF is a fermented product which is in
digested form. Two glass of PSF, one in morning and the other after supper are recommended for
elderly people to protect them from invaded by old age diseases.
DT-49
Preparation of Cow Milk Yoghurt Blended with Soymilk
R. U. Talekar, R. R. Shelke, R. V. Karche and A. V. Bhagat
Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth,
Akola, (MS), India- 444104
E-mail:ranjitkarche89@gmail.com
The present investigation entitled Preparation of cow milk yoghurt blended with soymilk was
carried out in the laboratories of Department of Animal Husbandry and Dairy science, Dr. PDKV,
Akola (MS). Yoghurt was prepared with different combinations of cow milk and soymilk as
100:00(T1), 75:25(T2), 50:50(T3), 25:75(T4) and 00:100(T5). In reference to chemical analysis, fat
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April 02-05, 2015
content of T1, T2, T3, T4 and T5 was 3.98, 3.35, 2.68, 2.04 and 1.40 respectively. Protein content of T1,
T2, T3, T4 and T5 was 3.46, 3.65, 3.84, 4.03 and 4.21 respectively. SNF content of T1, T2, T3, T4 and T5
was 9.22, 8.16, 7.16, 6.08 and 5.69. Titrable acidity content of T1, T2, T3, T4 and T5 was 0.88, 0.87,
0.84, 0.82 and 0.78 respectively. TS content was 13.20, 11.51, 9.83, 8.12 and 7.08 for the treatment
T1, T2, T3, T4 and T5 respectively. In short fat, SNF, acidity and TS were normally decreased while
protein and moisture were increase with increase in levels of soymilk. For sensory evaluation the
results revealed that overall acceptability scores obtained were 96.03, 91.34, 87.58, 83.33 and 80.33
for the treatment T1, T2, T3, T4 and T5 respectively. The yoghurt prepared from various combinations
upto 50% cow milk and 50% soymilk was found acceptable. The per kilogram production cost of
yoghurt was decreased with increase in soymilk percentage i.e. Rs. 37.63 for (100% cow milk
yoghurt), Rs. 21.38 (50:50 cow milk and soymilk) and Rs. 15.25 for 100% soymilk.
DT-50
Influence of feeding synbiotic product to healthy and colibacillosis induced

albino rat
Rakesh Kumar1, Binita Rani2 and T. K. Maity 3
1
Senior Scientist (Dairy Microbiology) , Krishi Vigyan Kendra, Lodipur Farm, Arwal, Bihar, Senior
Scientist (Foods and Nutrition), Krishi Vigyan Kendra, Agwanpur, Barh, Patna, Bihar.
Dean,
Faculty of Dairy Technology, Mohanpur Campus, Nadia, West Bengal, India.

E-mail: rakesh.dt27@gmail.com
Synbiotic food formulations prepared from Lactobacillus acidophilus-015, Lactobacillus casei-297
and Bifidobacterium bifidum-229 strains (1:1:1) with natural prebiotic substances viz. banana
powder, malto-dextrin and honey. The albino rat in three groups fed with laboratory stock feed
(Group 'A'), the best synbiotic combination i.e. S16 product (Group 'B') and another group (Group
9
'C'), which were orally fed with coliform (E. coli serotype-136 nutrient broth with 25 10 cfu/ml) to
induce colibacillosis were assessed for the efficacy of feeding the best selected synbiotic
formulation (S16) against diarrhoea. The analysis of faeces of albino rat was conducted on 0, 4th, 8th
th
and 12 day. The decline in total viable count was observed due to feeding of synbiotic formulation
because of its antagonism effect against intestinal microflora. The decrease in viable count in the
faeces of rat of group 'C' indicate that intestinal microflora marshal the host defence. Increased
coliform counts were observed in sample of faeces of rats on 4th day of Group 'C' induced with
colibacillosis and in Group 'A' fed with laboratory stock feed, but their number declined in group 'B'.
The observation indicates that there was diminution of coliform log count in both 'B' and 'C' group.
th
There was significant decrease (P<0.01) in coliform count in both 'B' and 'C' on 12 day and
significant increase (P<0.05) in the population of lactobacilli and bifidobacterium. The destruction
of pathogen was attributed to the probiotic organism combined with prebiotic substances.
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DT-51
Evaluation of antimicrobial properties of synbiotic products
1
2
3
Binita Rani , Rakesh Kumar and T. K. Maity
1
Senior Scientist (Foods and Nutrition), Krishi Vigyan Kendra, Agwanpur, Barh, Patna, Bihar.
2
3
Senior Scientist (Dairy Microbiology), Krishi Vigyan Kendra, Lodipur Farm, Arwal, Bihar, Dean,
Faculty of Dairy Technology, Mohanpur Campus, Nadia, West Bengal, India.
E-mail: rakesh.dt27@gmail.com
The antimicrobial properties were evaluated to see the antagonistic effect of selected food
formulations containing honey, banana powder and maltodextrin. The observation on in vitro
inhibitory effect of cell free filtrate of the synbiotic food formulations based on the selected
proportion of natural prebiotic substance incubated with a culture combinations (C1+C2+C3, 1:1:1) at
371C against various food poisoning and spoilage type of organisms viz. Escherichia coli-136,
Bacillus cereus-240, Salmonella typhi-113, Shigella dysenteriae-107 and Staphylococcus aureus110 were investigated. All synbiotic products showed varying degree of inhibition against the test
cultures. The antagonistic capacity of these synbiotic products were evaluated against test pathogens
by their inhibition zone (mm) formed around the well (well size was 7.0 mm). S2 exhibited maximum
inhibition of E. coli-136 (16.10.14mm) followed by Shigella dysenteriae-107 (15.40.08mm),
Salmonella typhi-113 (14.90.11mm), Bacillus cereus-240 (14.90.11mm) and Staphylococcus
aureus-110 (14.70.08mm) in the ascending order. S5 showed maximum inhibition against both E.
coli-136 (15.60.14mm) and Shigella dysenteriae-107 (15.60.08mm) followed by Salmonella
typhi-113 (15.20.11mm), Bacillus cereus-240 (14.30.08mm) and Staphylococcus aureus-110
(14.30.06mm). S16 showed maximum inhibition against Shigella dysenteriae-107 and lowest
against Bacillus cereus-240. It was clear from the findings that all the selected synbiotic food
formulations showed higher antagonism than the control sample. The enhanced inhibitory influence
observed with cell free extracts with the three strains compared to control adjusted to same acidity
level indicates involvement of some other factor in the inhibition of test cultures.
DT-52
Development of Curd by Fotification of Soymilk and Peanut Milk

Amit Kumar Barman, Chaitali Chakraborty
Department of Food Technology, Gurunanak Institute of Technology, Sodepur, Kolkata
E-mail:amitkbarman@gmail.com
Peanut is the most nourishing food available in the world while soy milk is anti-aging food is
important to people who are hypo-allergic. Acidification of milk by lactic acid bacteria enhances the
aggregation of milk proteins to form yoghurt gels with enhanced texture, colour and viscosity. A
three-component constrained mixture design was employed to develop 10 soy-peanut-cow milk
(SPCM) formulations which were fermented with Lactobacillus bulgaricus and Streptococcus
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April 02-05, 2015
thermophilus (1:1) into soy-peanut-cow milk yoghurt (SPCY). The effect of ingredient variations on
microbial acidification, colour, water holding capacity and viscosity were determined. Titratable
acidity increased with increasing cow milk content and trends in pH were contrary to titratable
acidity. SPCY formulations were yellowish-white in colour. Yellowness and lightness increased
with increasing soymilk content. Rheologically all products investigated were non-Newtonian and
had better consistencies as cow milk (CM) content increased in samples and peanut milk content
decreased. The water holding capacities of yoghurt samples increased with increasing soy milk
content. The developed curd samples had moisture 84.8 0.28%, protein 3.2 0.12%, fat 3.5
0.10%, ash 0.5 0.05%, carbohydrate 8.0% (weight basis), peak viscosity 291.4 3.52 cP, firmness
1
1.3 0.15 N, synersis 32.1 0.2 mL 100 g and acidity (%L.A) 0.58 0.02.Based on compromise
optimisation, the conditions recommended were: incubation period as 18 h, CM 10% for making
peanut milkbased fermented curd with 83.4% desirability.
Unlocking New Functionalities of Milk Molecules (FM)

FM-1
Development and Physico-Chemical Characterization of Microencapsulated
Flaxseed Oil Powder: A Functional Ingredient for -3 Fortification
Ankit Goyal, Vivek Sharma*, Sumit Arora and A.K Singh
Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karna - 132001, Haryana
The objective of the study was to develop and characterize highly polyunsaturated flaxseed oil
powder which could serve as a potential delivery system of omega-3 fatty acids in vegan diet. Three
formulations of oil-in-water emulsions containing flaxseed oil, whey proteins concentrate (WPC)/
sodium caseinate (NaCas) and lactose were prepared, homogenized and spray dried for further
physico-chemical analysis. Developed flaxseed oil powder was characterized for moisture content,
water activity, particle size distribution, flow haracteristics, dissolution behavior, electron
micrograph, oxidative stability and oil release behavior under simulated gastro-intestinal
conditions. The results revealed that moisture content and water activity were as per the required
specifications for long term storage of powders. Particle size distribution profile showed polydispersed nature with average particle size in the range of 414.57 to 880.30 nm. Scanning electron
micrograph of microcapsules showed spherical shapes with different size range without any
apparent fissures on surface. Peroxide value (PV) indicated high oxidative stability of
microencapsulated oil at the end of six months storage at room temperature (351C). Prepared
flaxseed oil powder was fortified (at 1% level) in market milk, which showed sensory characteristics
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April 02-05, 2015
comparable to control (p<0.05) up to 5 days of storage. It can be concluded that flaxseed oil could be
better stabilized using milk proteins; which can be used as a fortifying agent for omega-3 fatty acids
in commercial food and supplementary products.
FM-2
Protective Effect of Whey Protein Hydrolysate against Paracetamol-Induced
Hepato-Nephrotoxicity in Mice
1*
Athira S ., Bimlesh Mann , Rajesh Bajaj , Rajan Sharma , Prabin Sarkar and Minaxi
1
Ph. D Scholar, 1Principal Scientist, Dairy Chemistry Division, ICAR-National Dairy Research
Institute, Karnal-132001, Haryana
E-mail: athira05dairy@gmail.com
Whey is a major co-product of cheese industries. Historically, whey has primarily been considered
as a waste stream and nuisance by dairy industry. But it is a rich by-product in nutritional terms:
possessing high biological value components, excellent functional properties, and an inert flavour
profile. In particular, biological activities of whey proteins and their hydrolysates have received
more attention in recent years. Peptides generated from whey protein hydrolysis have antioxidant
properties and is inherent to the protease specificity as well as hydrolysis conditions. The aim of the
present study was to evaluate the antioxidant effect of whey protein hydrolysate (WPH) using a
small animal model. The WPH was prepared by hydrolyzing ultrafiltered retentate of mozzarella
cheese whey with commercial food-grade alcalase; the resulting WPH had substantial in vitro
antioxidant activity. Male albino mice were initially treated with paracetamol through orally to
induce the oxidative stress and after that WPH was administrated through intraperitoneal injection.
The results showed that WPH mitigated the toxicity of paracetamol by different pathways such as
decreasing the concentrations of oxidative biomarkers like creatinine, alkaline phosphatase,
glutathione pyruvate transaminase, lipid peroxide levels and increasing the total antioxidant
potential of hepatocytes by restoring the levels of blood urea nitrogen and activities of antioxidant
enzymes like catalase, superoxide dismutase, glutathione peroxidase. So it can be conclude that
WPH had a considerable protective effect on hepatic damage induced by paracetamol. This study
suggests that WPH with good nutritional and biological properties can be effectively used in health
promoting foods as a biofunctional ingredient.
FM-3
Production of Antioxidant Peptides Following Enzymatic Hydrolysis of Buffalo
S-Casein
Arvind Jaiswal*, Rajesh Bajaj and Bimlesh Mann
E-mail: jaiswal.arvind@live.com
Milk proteins are the most extensively explored food proteins for their bio-functional potential. The
variations in amino acid sequence of S-casein from buffalo milk, as compared to that from bovine
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April 02-05, 2015
milk may affect the bioactivities of peptides from these sequences. Hence buffalo S-casein enriched
fraction was hydrolyzed by commercially available food grade proteolytic enzymes-corolase PP,
pepsin, alcalase and flavourzyme alone or in combination. Enzyme-substrate ratio and hydrolysis
time varied over 1-4% and 2-12 h respectively at optimum conditions of pH and temperature.
Highest TEAC antioxidant activity was observed in pepsin hydrolyzed samples (2.450.04 mole
TE/mg) followed by alcalase (2.400.05 mole TE/mg), flavourzyme (2.240.04 mole TE/mg)
and corolase PP (1.060.03 mole TE/mg); whereas, for combined use highest AO activity was
observed in combination of alcalase with flavourzyme (3.680.02 mole TE/mg) as compared to
that of pepsin with corolase PP (1.750.03 mole TE/mg). TEAC values of the hydrolysates were
comparable to the previously reported values for bovine S-casein derived peptides.
FM-4
Enhancement of Antioxidant and Sensory Properties of Buffalo Casein
Hydrolysates using Sequential Enzymatic Hydrolysis
Alka Parmar1*, Rajesh Kumar Bajaj1, Bimlesh Mann1 and Rajeev Kapila2
1
2
Dairy chemistry Division, Animal Biochemistry Division, ICAR-National Dairy Research
Institute, Karnal, India
E-mail: alkaparmar14@gmail.com
Buffalo casein is an effective source of important bioactive peptides with antioxidative activity.
Enzymatic hydrolysis is a valuable tool for modifying the biofunctional properties of native protein.
Buffalo casein was hydrolyzed using enzyme preparations (Flavourzyme 1000 L and Alcalase 2.4 L)
(Novozymes). Response surface methodology was used for optimization of the process conditions
to obtain antioxidative peptides from buffalo sodium caseinate with sequential treatment of alcalase
and flavourzyme. Antioxidant activity was evaluated by in vitro non cellular assay (ABTS). Under
the range of conditions studied, maximum activity showed under enzyme concentrations as alcalase
concentration 3.0unit/mg protein, flavourzyme concentration 2.5unit/mg protein and alcalase
digestion time 4.5h, flavourzyme digestion time 6.0h, having ABTS activity 1915M tolox
equivalant/mg protein and for 3kDa fraction activity increased to 2051.67 M tolox equivalant/mg
protein .Hydrolysates obtained at optimized conditions were evaluated for their bitterness
.Sequential treatment of alcalase and flavourzyme resulted in caffeine isointensity of bitterness
<3mM Showing that treatment of endo-exoproteases resulted in decrease in bitterness together with
improvement in antioxidant activity.
FM-5
Effect of Lactose-Iron Complex on Inhibition of Lipid Oxidation in an Emulsion
Apurva Sharma, Shilpa Shree B.G., Prince Chawla and Sumit Arora*
Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
Many technological problems occur when food products are fortified with iron, mainly due to the
reactions of iron with other food components. Iron ion forms very stable and soluble complexes with
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April 02-05, 2015
sugars and polyols. In the present study, catalytic activity of iron as both free iron and lactose-iron
complex (Lac-Fe) in a model linoleic acid (LA) emulsion system was evaluated. Lipid oxidation of
LA emulsion containing 1mM iron was measured as a function of time by two methods:
thiobarbituric acid (TBA) test and accelerated stability test at 801C using Rancimat. Emulsions
were prepared by mixing appropriate amount of LA and Tween-20 in phosphate buffer with a
magnetic stirrer. The mixture was then emulsified using a probe sonicator. A known volume of
freshly prepared catalyst (free iron/Lac-Fe) was added to the prepared emulsion to obtain a final iron
concentration of 1mM. These mixtures were then kept undisturbed at 30C for different time
intervals up to 72 h. Emulsion not containing any catalyst was designated as control. The TBA value
of Fe and Lac-Fe were significantly different (P<0.05) from the control LA emulsion. Lac-Fe
incorporated emulsion showed much lower TBA value than the emulsion containing free iron up to
72 hrs storage. It was evident from the results that LA extracted from free iron containing emulsions
showed significantly lower (P<0.05) stability than that of Lac-Fe emulsion. This clearly suggested
that protective action is imparted by the complex formation against the oxidation of linoleic acid
emulsion by iron.
FM-6
Effect of Whey Protein Concentrate-Iron Complex on Inhibition of Lipid
Oxidation in Linoleic Acid Emulsion
Shilpa Shree B.G., Prince Chawla, Apurva Sharma and Sumit Arora
Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India132001
The catalytic activity of iron can be reduced by the complex formation with proteins. Whey protein
concentrate (WPC) can form very stable and soluble complex with iron. Therefore, the catalytic
activity of iron as WPC-iron complex in comparison to iron salt (FeSO4) was evaluated in a model
linoleic acid (LA) emulsion as a function of time (at 30C) using thiobarbituric acid test (TBA
value). The absorbance of the TBA reaction products from the oxidation of LA containing
WPCiron complex and iron salt significantly increased (P<0.05) from the control emulsion during
storage. However, emulsion containing WPCiron complex resulted in significant reduction
(P<0.05) in TBA value as compared to emulsion containing iron salt. This variation in TBA value
remained constant and increased linearly with the storage time upto 48 h. After 72 h, the absorbance
reading for the oxidation of LA catalysed by WPCiron complex was 4.7 times lower than the TBA
value of emulsion containing iron salt. It was also observed that the TBA value of emulsions
containing WPCiron complex significantly reduced (P<0.05) than the control after 72 h. This
indicated that the iron salt catalysed oxidation of linoleic acid much more rapidly than iron bound
protein. It can be inferred that the ability of iron to catalyse lipid oxidation was reduced significantly
(P<0.05) upon complex formation with protein. This suggests that the formation of milk protein-iron
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April 02-05, 2015
complexes could be a novel way of incorporating iron into food products with better lipid oxidation
stability.
FM-7
Whey and Soymilk Derived Antimicrobial Bioactive Peptides by Lactobacillus
Rhamnosus C6 Fermentation
Priyanka Kumari, Shilpa Vij, Brij Pal Singh, Meenakshi Dhanday and Deependra Singh
Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal-132001, India
E-mail: shilpavijn@yahoo.co.in
Lactobacillus rhamnosus is common gastro intestinal tract bacteria and may play important roles in
food fermentation processes. L. rhamnosus has the capacity to generate peptides during dairy
fermentation driven by its proteolytic system. Whey is a by-product, obtained during
transformation into paneer and cheese, contain 20% of milk proteins and it retains about 55% of the
milk nutrients. Soybean is the largest potential source of protein and bioactive peptides. In this study,
our aim was to evaluate antimicrobial activity of whey and soymilk derived peptides. L. rhamnosus
C6 is a proteolytic bacteria with proteolytic activity 509.12 g serine/ml grown in whey and soymilk
at 37C for 48 h results protein hydrolysis and produce bioactive peptides. Fermentates were filtered
through 3, 5 and 10 KDa of cut-off diameter ultra filters and evaluated for antimicrobial property by
agar well assay method against enteric pathogens S. typhi NCTC 6017, S. aureus MTCC 1144,
S.dysenteriae NCDC 107, L. monocytogenes ATCC 15303, B. cereus ATCC 13061 and E. coli
0157:H7 ATCC 35150. The zones of inhibition of different fractions of whey and soy milk ranged
between 12.3 to 18.7 mm and 17.76 to 23.77 mm in diameter. Soymilk derived peptide fractions
(10KDa) showed the MIC of 5.02g/ml for L. monocytogenes, E. coli and B. cereus. The results
revealed that fermented whey and soymilk possess good antimicrobial activity against enteric
pathogens and can gain acceptance as functional food ingredient.
Engineering Texture and Flavour for Greater Product Acceptability (ET)

ET-1
Effect of Ingredients on Rheological and Textural Properties of Cheese Dip
1*
Venus Bansal , Suresh Kumar Kanawjia , Yogesh Khetra , Anindita Debnath Dinesh H.
1
1
Marwade and Rahul Nigam
1
2
3
4
M.Tech Scholar, Principal Scientist, Scientist, Ph.D Scholar, Dairy Technology Division, ICARNational Dairy Research Institute, Karnal-132001 (Haryana)
E-mail: venus9b9@yahoo.com
Cheese dip, characterized by its milder taste and semi-solid like consistency is categorized under
processed cheese. It is oil in water type emulsion which can be prepared from any kind of cheese with
the aid of ingredients like stabilizers and emulsifiers to obtain the desired characteristics of the
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April 02-05, 2015
product. It can be consumed as such or can be used as an ingredient in various culinary to improve
their flavour and sensory attributes. Although considerable research has been conducted on
processed cheese foods, there is a very scanty data available on the properties of cheese dip. Textural
and rheological properties have a great influence on the desirability of the product as they define the
consistency and structure of the foodstuffs. Hence, efforts were made to assess the rheological and
textural properties by varying the level of ingredients used in the preparation of cheese dip. The level
of cheese, fat from cream and protein blend (WPC-70 and sodium caseinate) was varied to assess
their effect on rheological and textural attributes of cheese dip. Significant difference (p<0.05) was
observed on the work of adhesion (attraction between formulation and substrate), work of shear and
loss tangent (ratio of loss modulus to storage modulus). All the independent factors were found to
have a negative correlation with work of adhesion and loss tangent while positive correlation was
observed with work of shear.
ET-2
Effect of Developed Acidity and Neutralization on Microstructure of Khoa
1
Sonika Choudhary , Anuradha Kumari , Sumit Arora and Sudhir Kumar Tomar
1
Dairy Chemistry Division, Dairy Microbiology Division, ICAR-National Dairy Research Institute
Karnal 132001 (Haryana)

E-mail: sonikachoudhary15@gmail.com
Khoa is heat desiccated traditional milk product prepared in an open pan with continuous stirring.
Intense heat and constant boiling of milk during khoa manufacture lead to the formation of caseinwhey protein complexes, which coalesced gradually on the progress of boiling, forming fuzzyagglomerated mass. Present study was carried out to investigate the effect of acidity and
neutralization of milk on microstructure of khoa prepared from these milks. Samples were analyzed
under scanning electron microscope. Khoa was prepared from fresh milk: acidity 0.13-0.14% lactic
acid (LA), acidic milk (0.18% LA) and neutralized milk (0.18% LA, neutralized up to 0.13-0.14%
LA using NaHCO3). Buffalo milk khoa (BMK) possessed uniform rounded protein complexes with
slightly granular and smooth surface due to higher fat content, however in acidic BMK native
protein aggregates changed to compact agglomerated irregular protein complex. In neutralized
BMK very elastic and loose rounded protein agglomerates were observed. Cow milk khoa (CMK)
possessed rough and dry native surface with irregular surface pattern and smaller protein aggregates
whereas acidic CMK had very compact and relatively uniform pattern of agglomerated protein
mass. Neutralized CMK had large rounded granules with inner microvilli, frequently found spread
over the whole surface. Moisture retention of neutralized sample was higher than fresh and acidic
samples which might be responsible for the loose and elongated microstructure. Acidic milk has
tendency to form granular khoa and moisture retention of acidic milk khoa was less than fresh and
neutralized samples which could explain for shrinkage in microstructure.
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Gut Microbiota and Its Relationship with Human Health (GM)

GM-1
Isolation and Screening of Probiotic Bacteria for Fortification in Soya Food

1
2*
Ankur C. Thummar and Vimal M. Ramani

1
2
Junior Research fellow, Associate Professor and Head, Dairy Microbiology Department,, College
of Dairy Science, Kamdhenu University, Amreli, Gujarat, India
E-mail: vimalmramani@gmail.com
Soy foods are more and more accepted as healthy food due to its wide variety of the health benefits.
However, the one of the unfavorable property of soy food is its incomplete digestion, is due to the
presence of soy indigestible oligosaccharides, which resulting in undesirable symptoms, such as
flatulence, cramping and bloating. One of the solutions of above problem is use of probiotic
microorganism and use of such probiotic to soy food would help on solution of digestion and may
confer additional health benefits too to consumers of soy food. In the present study milk samples
collected from different taluka of Amreli district, Gujarat. Total 284 organisms isolated using de
Man, Rogosa and Sharpe (MRS), M17 and Elliker medium. Among 284 microorganisms, 112 were
selected on the basis of preliminary tests which included Gram positive, Catalase negative and non
motile. Among 112 isolates all were catalase negative and non motile while 71 rod shaped Gram
positive and 41 were cocci shaped. The carbohydrates fermentation was determined on modified
MRS broth containing bromocresol purple as a pH indicator and supplemented with 1% of raffinose
instead of dextrose. Among 112 isolates 42 give yellow colour means acid production include 24
high acid producers, 7 low acid producer and 11 moderate acid producer. These organisms were
characterized for their bile salt and pH tolerance too. All 112 organisms were found bile salt and Acid
tolerance. Further these isolates will be characterization for their possible fortification in soy food.
Nanotechnology Applications for Enhancing Dairy Food Functionality (NT)

NT-1
Nanostructural Characterization of Buffalo Milk-Derived Nanovesicles:
Physicochemical and Fourier Transform Infrared Spectroscopy Biomolecular
Perceptions
Varij Nayan*, Vijay Simha Baddela, Payal Rani, Suneel Kumar Onteru and Dheer Singh
Molecular Endocrinology, Functional Genomics & System Biology Laboratory; Animal
Biochemistry Division, ICAR-National Dairy Research Institute (Deemed University), Karnal132001, Haryana, India
E-mail: varij.biochem@gmail.com
Milk is regarded as a complete food and an important nutraceutical. It has most of the essential
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April 02-05, 2015
nutrients, bio-peptides, bioactive components and immunoregulatory factors, such as nanovesicles
or exosomes, which are instrumental in body maintenance and providing anti-microbial actions.
Exosomes are naturally occurring nanoparticles (~30-150 nm membrane vesicles of endocytic
origin) with unique structure, surface biochemistry, and mechanical characteristics and important in
intracellular communication, and immune function. Here, we report the isolation and
characterization of buffalo milk-derived nanovesicles by Fourier transform infrared (FTIR)
spectroscopy for the first time, dynamic light scattering (DLS), nanoparticle tracking analysis
(NTA), scanning electron microscopy (SEM) and Western probing with cd81 antibody. Through
FTIR we could show that vesicular suspensions have some prominent absorption bands, possibly
attributed to the proteins, lipids, polysaccharides and nucleic acids. DLS measurements suggested a
bimodal size distribution (one near 50 nm and the other near 200 nm). Through NTA also, the
nanovesicles were found in their size range. The immune miRNA signatures of miR-15b, miR-21,
miR-27b, miR-125b, miR-155 and miR-500 were present in milk-derived vesicles. No significant
loss of miR-21 and miR-500 was observed upon heating milk at 100C for 10 min as compared to
fresh milk. In long and harsh storage conditions such as refrigeration at 4C for 1 day and five
repeated freeze thawing cycles, the miRNA-21 and miR-500 were still detected in the milk samples.
This provides clues about the milk's sturdiness to retain miRNAs and make them available to milk
consumers under different household conditions.
Milk for Combating Malnutrition among Children (MN)

MN-1
Combating Malnutrition in Primary School-Going Children through One Cup
of Milk per Child Program in Rwanda
Solange Umwali* and Savino Biryomumaisho
Rwanda Agriculture Board, P.O. Box 5016, Kigali, Rwanda
E-mail: umwalik@yahoo.fr
The one cup of milk per child program in Rwanda was introduced in May 2010 with the aim of
reducing malnutrition among Rwandan school-age children and enhancing school retention. The
program targeted pupils aged three to nine years and was initially piloted in six out of 30 districts and
enrolled 21,300 children in 30 schools. The pilot districts were selected on the basis of the 2009
Ministry of Health malnutrition and stunting study that was estimated at 44% among children under
the age of five. The children are given one litre of UHT milk per week with each receiving half a litre
twice a week. There are 36 weeks in each school year and the cost of providing milk is 28,800 fRW
(USD 41) per child. Each serving per week provides 330 kilocalories of energy, 16 grams of protein,
19.5 grams of fat, and 0.6 grams of calcium. In 2011 the program was upscaled to include 15 districts
and currently has enrolled 85,028 pupils in 112 schools. Data from Bugesera district in December
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2014 shows that primary school enrollment improved from 4,332 pupils in 2012 to 5,670 in 2014, an
increase of 24%; similar trends have been recorded in other beneficiary districts. Implementation of
one cup of milk per child has resulted in improved school enrollment and nutritional status of pupils.
In order to upscale the program to include all schoolgoing children in Rwanda, there is need to
reduce the cost to half by distributing non UHT milk.
Mother's Milk for Healthy Adolescent Life (MM)

MM-1
Mothers Milk - A Boon
Sanjiv Kumar
Department of Pathology, Bihar Veterinary College, Patna
E-mail: mrsanvet@rediffmail.com
Mother's milk has a number of health benefits to child right from birth affecting also later stage of
life. The fact is that a number of diseases and mental problems faced by children's can either be
reduced or even prevented. Researchers have proved that mothers first milk called colostrum has
preformed antibodies which when fed to the infants protect them from infections. No other source is
as effective as the immunoglobulin's of colostrums. Studies have also shown that frequently
occurring respiratory problems, diarrhea, ear and other infections and allergies in children fed on
mother's milk is quite less than those fed on formulated milk. Younger child's which grows on
mother milk shows less dental problems, obesity, juvenile insulin-dependent diabetes, cancer and
blood pressure like diseases. These children are likely to have fewer behavioral, psychosomatic and
wisdom problems as they grow older. Researchers have also established that breast-fed children
were more grown-up, self-confident and safe and sound with themselves. It also has beneficial effect
to the health of mother. Studies have shown that such breast feeding mothers' health as
comparatively better as she get benefit of emotional relationship. Such woman loses weight, as for
lactation energy is required. Oxytocin level increases due to suckling which leads to quick recovery
of the uterus after birth of child. It also serves as a physiological barrier in conceiving as amenorrhea
occurs after lactation, leading to birth control.
Carbon-neutral Practices in the Dairy Industry (CF)

CF-1
Carbon Footprint and Carbon Neutral Practices in Dairy Industry
Rashmi R. Chauhan1*, Sunita V. Pinto2, Sunil Patel3 and A. G. Bhadania4
1
M. Tech. Scholar (DE), SMC College of Dairy Science, AAU, Anand, 2Associate Professor, Dairy
Technology, 3Associate Professor, Dairy Engineering, 4Professor and Head, Dairy Engineering,
SMC College of Dairy Science, AAU, Anand
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April 02-05, 2015
E-mail: chauhan.rashmi126@gmail.com
The term carbon footprint (CF) is commonly used to describe the total amount of CO2 and other
green house gases (GHG) emissions through the life cycle of the product. The most important
GHGs generated by dairy industry are methane, nitrous oxide, carbon dioxide and some refrigerants
such as HFCs and CFCs. The major source of CH4 emission is due to enteric fermentation of animals.
Nitrous oxide (N2O) emission is due to production and use of fertilizer, manure storage. Carbon
dioxide (CO2) emission occurs due to use of energy at farm level as well as processing level. Use of
alternative energy sources like solar energy, biogas from effluent treatment plant, biomass energy,
biomass gassifier can reduce CF. Reduction in transportation energy, optimum use of packaging
material and selection of fuel have great potential to reduce the CF. The Carbon Zero programme
was developed by Landcare Research to measure, manage and mitigate GHGs and direct energy use
for businesses, households and individuals. Carbon neutral refers to achieving net zero carbon
emission by balancing a measured amount of carbon released with an equivalent amount offset, or
buying enough carbon credits to make up the difference. The programme has led to many carbonneutral dairy and food products. The dairy sector now has a methodology that will allow the
calculation of carbon footprint of dairy products. The International Dairy Federation wanted to build
a tool to help the dairy sector to identify, quantify and evaluate emissions. The main objective of CF
calculation is to build an action plan to reduce GHGs emissions. In order to reduce GHGs emission
from dairy sector, it will be crucial to transfer the knowledge to dairy farmers, optimize farming
system, reduces the energy consumption and proper management of wast
New Development in Dairy Foods Analysis (FP)

FP-1
Development of Lateral Flow Strip for Detection of Cephalexin in Milk
1
Kiran Lata , Laxmana Naik , Rajan Sharma , Y.S. Rajput and Bimlesh Mann
1
Dairy Chemistry Division, Animal Biochemistry Division, ICAR-National Dairy Research
Institute, Karnal-132001, India

E-mail: kiranlatahisar@gmail.com
Antibiotics are used in livestock management for preventing and curing disease. Indiscriminate use
of antibiotics in livestock causes substantial excretion of these residues into milk which are unsafe
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April 02-05, 2015
for human health. Presence of these antibiotics residues in milk also poses technological difficulties
in milk processing industry. A competitive lateral flow assay (LFA) has been developed for the rapid
detection of cephalexin (CFX)a cephalosporin antibiotic under -lactam group, in milk. Polyclonal
antibodies were raised in rabbits after immunization with CFX-keyhole limpet hemocyanin (KLH)
as immunogen. The specificity of affinity purified antibodies was determined by direct enzymelinked immunosorbent assay (ELISA). Gold nanoparticles (GNPs) were prepared by citrate
reduction. A single plasmon resonance peak (519 nm) of prepared GNPs in visible spectra indicated
ideal labelling material for LFA. GNPs were coupled to anti-CFX antibodies which competed for
free CFX in the sample and CFX-bovine serum albumin (BSA) conjugate on the test line of lateral
flow strip. The control line of lateral flow strip consisted of species specific (secondary) antibody.
The assay was validated with spiked milk samples and involved application of skim milk sample to
the adsorbent pad of the lateral flow strip followed by visualization of appearance of one or two red
lines within 8 minute on the nitrocellulose membrane. The lower detection limit of the CFX was 30
ppb and 10 ppb in milk and borate buffer, respectively which is less than the prescribed maximum
residue limit (100 ppb) by Codex and European Union.
FP-2
Validation of Rapid RP-TLC Method for the Detection of Adulteration of
Vegetable Oil in Ghee (Clarified Milk Fat)
1
Anupama Rani , Vivek Sharma , Sumit Arora and Darshan Lal

1
Research Scholar, Principal Scientist, ICAR-National Dairy Research Institute, Karnal, India
E-mail: anu.dtc@gmail.com
Ghee or clarified milk fat is one of the valuable fats that continue to be a target of unscrupulous
traders for the maximization of profits. Methods presently adopted by food law enforcing agencies
to ensure the quality of ghee are mainly based on the physico-chemical constants like Butyrorefractometer reading, Reichert-Meissl value, Polenske Value and Baudouin-test. However, all
these fail when ghee is adulterated with a mixture of body fats and vegetable oils. Researchers have
tried some innovative ideas to counter this menace of adulteration. In this study we developed a very
simple RP-TLC based method to detect vegetable oil in ghee. This method is based on the detection
of tracer component i.e. - sitosterol, which is the major phytosterol present in all vegetable oils. The
presence of - sitosterol band in addition to cholesterol band on chromatographic plate indicates the
presence of vegetable oils in ghee. To validate the standardized RP-TLC protocol and to rule out the
false positive results expected due to variation in management of the animals under different
conditions, genuine ghee samples from cotton tract area as well as samples prepared from milk of
local dairy farms were also used in the study. The unsaponifiable matter from these samples was
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April 02-05, 2015
subjected to RP-TLC analysis to obtain the profile of sterols. None of the genuine ghee samples
showed any band corresponding to the band of -sitosterol which indicated that standardized
protocol was very specific for the detection of the added refined vegetable oils in ghee.
FP-3
Analysis of stability of Neotame and Aspartame in Ice cream using HPLC
1
Anuradha Kumari , Sumit Arora , Sonika Choudhary and A. K. Singh
Dairy Chemistry Division, 2Dairy Technology Division, ICAR-National Dairy Research Institute,
Karnal, India
E-mail: anu.ndri@gmail.com
Neotame is composed of two amino acids L-aspartic acid and L-phenylalanine, similar to aspartame
and an additional 3, 3-dimethylbutyl group. It is approximately 7,000 to 13,000 times and aspartame
is 200-300 times sweeter than sugar. In the present study HPLC combined with solid phase
extraction (SPE) was used for the estimation of neotame and aspartame in Ice cream. Ice cream was
prepared using an optimized level of neotame and aspartame and was stored for 90days at 18C.
Neotame was extracted from Ice cream by ultrasonication followed by carrez clarification which
precipitated proteins and eliminated turbidity. The extract was cleaned up by passing through SPE
cartridge and analyzed by HPLC equipped with a UV-detector at 210nm and 200nm for neotame and
aspartame. Linearity of neotame and aspartame in solution were obtained over a concentration range
of 5-100ppm with correlation coefficient of 0.99. Recovery of the method was 98% for neotame and
aspartame from Ice cream. The level of detection for neotame and aspartame were 0.25ppm and
1.5ppm, respectively. Pasteurization (68C/30min) of the mix was carried out during ice cream
preparation and the recovery of neotame and aspartame was found to be 99.42% and 74.55%,
respectively. On storage, the recovery of neotame and aspartame reduced from 99.42 to 89.93% and
74.55 to 62.97%, respectively. On the basis of recovery it was evident that neotame is more stable
than aspartame in Ice cream. Moreover, the developed HPLC method can also be successfully be
used for the determination of neotame and aspartame in different dairy based products.
FP-4
Qualitative Analysis of Tocopherol Isomers in Milk Fat by RP-HPLC Method
1
Amit Kumar , A.M. Shendurse , Ramesh V. , Vivek Sharma and Darshan Lal
1
Associate Professor, Assistant Professor, Dairy & Food Chemistry, Dairy Science & Food
Technology College, SDAU, Dantiwada, Gujarat,
Principal Scientist, Dairy Chemistry
Department, ICAR-National Dairy Research Institute, Karnal, Haryana.

E-mail: amitnalanda77@gmail.com
Antioxidant activity of milk fat is reported to be due to presence of alpha tocopherol and no reports
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April 02-05, 2015
are available for presence of other tocopherol isomers in milk fat. In the present study a RP-HPLC
technique was developed for separation of tocopherols in ghee (milk fat). Milk fat was essentially
saponified using BIS method for 'colorimetric estimation of tocopherol'. The saponified samples
were dissolved in acetonitrile and supernatant layer after centrifugation was injected into C18
column. The standard (mixture of alpha, gamma & delta tocopherol) and samples were eluted with
mixture of Acetonitrile/Methanol/Isopropanol @ 1 ml/min for 15 min. The compounds eluted were
detected using UV detector at 295 nm. It was observed that the retention time for standard alpha,
gamma & delta tocopherol was 13.085, 11.538 & 10.195 min respectively. When cow and buffalo
ghee samples of different months were subjected to RP-HPLC, it was observed that all the samples
contain all the three tocopherols studied in appreciable proportion. Earlier, it was reported that
mammals absorb and deposit alpha tocopherol selectively but, on the contrary, in the present
investigation, all three tocopherol isomers were found to be present in milk fat. Therefore, it can be
concluded that the antioxidant activity in milk fat (ghee) is not only due to alpha tocopherol but
gamma and delta tocopherols also contribute appreciably.
FP-5
Standardization of Method for Determination of Maltitol in Burfi using RPHPLC
Kashyap Joshi, Anuradha Kumari, A.K.Singh and Sumit Arora
Maltitol (4-O--D-Glucopyranosyl-D-glucitol) is a disaccharide alcohol produced by
hydrogenation of maltose. It is available as maltitol syrup and white crystalline powder form.
Maltitol exhibits the closest characteristics of sucrose in most applications as compared to other
sugar alcohols. It provides a scope for application as a novel sweetener in dairy products. Its
sweetness is approximately 70-90% that of sucrose and calorific value of 2.4 kcal/g. Burfi was
prepared using an optimized level of maltitol. Maltitol was extracted from the diluted sample of burfi
by vortexing and ultrasonication. Lactase enzyme at optimized level of 250l/583 NLU in sample
aliquot was used to eliminate the hindrance due to lactose (as it has the same retention time as that of
maltitol). This was followed by carrez clarification which precipitated proteins and eliminated
turbidity and filtration with 0.22m syringe filters. The extracted samples were analysed by RPHPLC on amino column and RI detector. Acetonitrile:water (75:25) was used as mobile phase with
flow rate of 1ml/min. Calibration curve was plotted using 1-20 mg/ml of standard maltitol solution
2
with linearity (R =0.998). The Limit of Detection for the developed method was 10 mg/kg.
Recovery of sweetener from burfi was 92-96%. Maltitol was stable at desiccation temperature, as
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April 02-05, 2015
there was no observed breakdown of the sweetener. The standardized HPLC method can also be
successfully used for the determination of maltitol in different dairy products.
FP-6
Development of a Method for Cholesterol Estimation in Khoa Using Enzymatic
Diagnostic Kit
Yogesh Parmar, Vivek Sharma, Tanmay Hazra, Anupama Rani and Sumit Arora
Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal-132001
E-mail: yogesh201992@gmail.com
According to a recent ICMR report it was said that in every 5 death in India two deaths would be for
heart attack and Heart diseases would be an epidemic within next 10 years. Cholesterol is one of the
key components in foods including milk and milk products that is one of the risk factors in CVD.
Khoa or Mawa, is the base material for widely consumed sweet dishes all over India, which provides
ample amount of cholesterol in our diet. Majority of the cholesterol estimation methods for dairy
products are time consuming, labour intensive and require expensive instrumentation as well as
special analytical skills because of most of the methods needs fat extraction before cholesterol
estimation. Therefore, in the present study an attempt has been made to develop a kit based simple
cholesterol estimation method for Khoa without fat extraction. In this method Khoa was saponified
0
directly by using 5% methanolic KOH solution followed by heating at 85-90 C for 20 min and
thereafter water was added. Finally unsaponifiable matter was extracted in hexane and an aliquot of
0
unsaponifiable fraction was evaporated at 50 -65 C and cholesterol estimation was done using
Enzymatic Diagnostic kit. The recovery in the developed method varied between 105% - 110%. This
present developed method is convenient, easy and cost effective for routine estimation of cholesterol
in Khoa.
FP-7
PCR Based Methodology for Establishing the Origin of Milk in Admixture of
Milk from Different Species
Tanmay Hazra1, Vivek Sharma1, Rekha Sharma2 and S De1
1
ICAR-National Dairy Research Institute, Karnal, Haryana-132001, NBAGR, Karnal, Haryana-
132001
E-mail:vishk12000@yahoo.com
Adulteration of milk and dairy products with different types of milk, other than declared, presents a
big problem for quality monitoring agencies, government regulators as well as diary industry. Most
frequent adulteration is of cow milk with buffalo milk or otherwise depending upon the demand of a
specific type of milk in a particular region. Similarly, the most sought ewe or goat milk is adulterated
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April 02-05, 2015
with more plentiful bovine milk. Different methods are currently used for species identification in
milk and dairy products, which include immunological, electrophoretic, and chromatographic
techniques. However, immunological and electrophoretic methods cannot always distinguish milk
from closely related species and also not suitable for detection of heat-treated milk & milk products.
In recent years, molecular techniques have been proved to be reliable, sensitive and fast for species
differentiation. Among these, Polymerase chain reaction (PCR) is the most widely used molecular
technique for establishing the species of origin in unprocessed as well as processed food. However,
application of PCR-based approach for the authentication of dairy products is still in its infancy as
compared to meat or fish. Ruminant milk can be a good source of DNA, since it has a large amount of
somatic cells, mostly leucocytes but also epithelial cells from the milking mother. PCR
amplification of various regions of mitochondrial genome (mt DNA) and growth hormone (GH)
gene have been reported which proved the sensitivity of DNA based methods and their reliability for
species identification in a wide range of dairy products.
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SOUVENIR

With best compliments from :

Dairying for Nutritional and Livelihood Security

Kolkata Sales Office:

ICSID 2015 April 02-05, 2015

Dairy Technology Society of India

airying as a component of the food processing sector is of paramount significance

Sanjay Gandhi Institute of Dairy Technology

April 02-05, 2015

International Conference on Sustainable Innovations in Dairying

Compiled & Edited by:

KESHARI NATH TRIPATHI

PATNA - 800 022

(Keshari Nath Tripathi)

Vijay Kumar Choudhary

Vijay Kumar Choudhary

Govt. of Bihar, Deptt. of Agriculture

Vikas Bhawan, New Secrtariat

BIHAR AGRICULTURAL UNIVERSITY, SABOUR

: 0641 2452605 (R)

BIHAR STATE MILK CO-OPERATIVE FEDERATION LTD.

fcgkj LVsV feYd dks&vkWijsfVo isQMjs'ku fy

ADESH T., (IAS)

SANJAY GANDHI INSTITUTE OF DAIRY TECHNOLOGY

Ref. No. ......................

Dr. R.R.B. Singh

International Conference on Sustainable Innovations in Dairying

Dairy Technology Society of India (DTSI), Karnal

International Conference on Sustainable Innovations in Dairying

Invitation & Seminar Secretariat Committee

Reception and Registration Committee

Dr. Vivek Sharma, NDRI, Karnal

International Conference on Sustainable Innovations in Dairying

Dr. Shaik Abdul Hussain, NDRI, Karnal

Mr. Bipin Kumar (2 nd year student), SGIDT, Patna

Cultural Programme Committee

Audio-visual Aid Committee

International Conference on Sustainable Innovations in Dairying

Dr. Sumit Arora, NDRI, Karnal

Resource Generation Committee

International Conference on Sustainable Innovations in Dairying

Dr. R.R.B. Singh, SGIDT, Patna

Accommodation & Transportation Committee

Poster Presentation Committee

International Conference on Sustainable Innovations in Dairying

Oral Presentations (OP)

Nutritional, Technical and Environmental Aspects on a Plant Based Milk

Whey Proteins for Nano- and Micro-Encapsulation

ICT Interventions in Livestock Production and Management

A. P. Ruhil, S.V.N. Rao, T. K. Mohanty, K. Natchimuth and S.S. Lathwal

Antioxidant Behaviour and Hypocholesterolemic Effect of Curcumin Fortified

Effective Innovations for Small Milk Producers in Hilly Regions of India

Kamala Kanta Saharia and Barnam Jyoti Saharia

Development of In -Line Processing Technology for Manufacture of Multiple

Indian Traditional Dairy Products

Milk Protein Based Dairy Ingredients: Their Application in Functional Foods

International Conference on Sustainable Innovations in Dairying

Marker Detection in Buffaloes

New Generation Methods for Ascertaining Chemical Quality of Milk

Rajan Sharma, Y. S. Rajput and Bimlesh Mann

Butter/Ghee or Milk Fat

FTIR Method to Understand the Interaction of Active Ingredients and

Excipients used for Preparation of Probiotic and Starter Culture Tablets