Buttermilk Research Articles

Development of Arthrospira platensis fortified spiced buttermilk

An incredible surge in demand for fermented dairy products has been experienced recently due to its nutraceutical benefits and lifestyle preferences. As a traditional fermented dairy beverage, cultured buttermilk is an ideal product choice in this context. This study introduces a novel cultured buttermilk fortified with the high protein microalgae Arthrospira platensis, making it beneficial and appealing due to its preferable mouthfeel and antioxidant characteristics. The goal of this study was to extensively evaluate and determine the optimum amount of Spirulina powder to be mixed into buttermilk, while also analyzing the alterations in the physicochemical and sensory properties of the resulting product. The pH, titratable acidity, DPPH inhibition activity, Phenolic content, and sensory properties of newly developed cultured buttermilk with varying concentrations of Spirulina 0.25, 0.45, 0.65, 0.85 and 1.5% were compared with that of the control buttermilk sample with no added Spirulina. Based on the findings derived from the conducted study, it has been concluded that the incorporation of 0.25% Spirulina, can potentially enhance the nutritional composition and functional health attributes of cultured buttermilk without affecting sensory score Keywords: Butter milk, fortification, Arthospira platensis, antioxidant activity, total phenolic content, sensory evaluation

Eco-friendly Management of Powdery Mildew of Pea (Pisum sativum L.)

Pea (Pisum sativum L) is an important crop grown all over the world, in India commonly known as "Matar". India is ranked second in both area and production of pea globally. Erysiphe polygoni DC causes powdery mildew in pea, it is a one of most devastating disease. An experiment was conducted at the SKNCOA farm in Jobner during the Rabi season of 2021. Six natural products, including Panchgavya (10%), Butter milk (10%), Neem seed kernel extract (NSKE 10%), Duranta (10%), Parthenium (10%), and Mehandi (10%), were used as two foliar sprays. During the assessment, all treatments were shown to be effective against powdery mildew of pea, although Neem Seed Kernel Extract (NSKE 10%) and Panchgavya (10%) were determined to be the best treatments for controlling powdery mildew disease in pea.

An innovative method for fractionating the milk fat globule membrane and the major buttermilk proteins

Buttermilk (BM) is a by-product of butter manufacturing that shares a similar composition to skim milk but contains a higher concentration of phospholipids due to milk fat globule membrane (MFGM) fragments released during cream churning. Despite its high added-value components, MFGM is underutilized mainly due to the challenge in separating its components from the other constituents of buttermilk. Our work has focused on the use of calcium phosphate particles, called hydroxyapatite (HA), to extract and separate the different components from buttermilk. This study investigated the impact of various physicochemical parameters (temperature, ionic strength, and pH) on the adsorption of a mixture of micellar casein (CM), whey proteins, and MFGM from BM onto HA surfaces. A box-Behnken design was utilized to predict optimal physicochemical conditions for selectively separating components in buttermilk. Ionic strength (IS) played a crucial role, with low IS having a minimal positive influence and high IS negatively influencing adsorption. pH influenced adsorption by altering protein and HA surface charges. The optimal conditions for adsorption were an IS of 100 mM for a pH of 7, for 90 % of CM, 37 % of β-lactoglobulin, 11 % of α-lactalbumin and 7 % of MFGM. Desorption experiments using citrate and alkaline pH showed promising results for CM recovery, with citrate efficiently releasing the adsorbed CM. Additionally, MFGM were separated from whey proteins through selective precipitation at a pH of 4.0, allowing sedimentation of MFGM (100 %) while keeping whey proteins soluble. The presence of β-lactoglobulin in the protein fraction of MFGM (31 %) and CM (37 %) was attributed to pasteurization, which denatured a portion of β-lactoglobulin and led to its attachment to MFGM surfaces and interaction with CM. This protocol produces a nearly pure fraction of MFGM with a simple method which is suitable for industrial production, representing significant valorization for the dairy sector.

Camembert-Type Cheese with Sweet Buttermilk: The Determination of Quality Properties and Microstructure.

Camembert is a type of surface-mold-ripened soft cheese traditionally produced from cow's milk. Buttermilk, a by-product of butter production with beneficial nutritional and technological properties, is increasingly being used in various applications, including cheesemaking. Therefore, this study aimed to use sweet buttermilk (BM) in combination with milk at concentrations of 10% (w/w) (BM10) and 20% (w/w) (BM20) for the production of Camembert-type cheese. A control cheese made entirely from milk was also produced. The cheese samples underwent a 28-day ripening process during which their composition, acidity, water activity, color, and sensory properties were examined at 1-week intervals. The microstructure of the matured Camembert-type cheese samples was analyzed using scanning electron microscopy (SEM), and their texture was evaluated. The production yield of BM20 cheese (18.03 ± 0.29 kg/100 kg) was lower (p < 0.05) than that of the control (19.92 ± 0.23 kg/100 kg), with BM10 showing the distinctly lowest yield (14.74 ± 0.35 kg/100 kg). The total solid and fat content of BM Camembert-type cheese samples was lower than the control. However, the total protein content in cheese BM20 at the end of the ripening period was the same as that of the control. The changes in acidity in all samples were typical for Camembert cheese, and water activity was high (above 0.92). The sensory properties of all samples were characteristic of the cheese type, while the color of BM cheese samples differed from the control. The microstructure of BM10 and BM20 cheese variants was similar, namely homogenous and less porous compared to the control. In terms of texture, the BM samples had significantly lower hardness, adhesiveness, and gumminess. This study indicates that sweet BM, particularly at a concentration of 20%, may be effectively used in the production of Camembert-type cheese.

Vibrational spectroscopy data fusion for enhanced classification of different milk types

The aim of this study is to classify seven types of Irish milk (butter, fresh, heart active, lactose free, light, protein, and slimline), supplied by a specific company, using vibrational spectroscopy methods: Near infrared (NIR), mid infrared (MIR), and Raman spectroscopy. In this regard, chemometric methods were used, and the impact of spectral data fusion on prediction accuracy was evaluated. A total of 105 samples were tested, with 21 used in the test set. The study assessed principal component analysis (PCA), partial least square discriminant analysis (PLS-DA), and sequential and orthogonalized partial least squares linear discriminant analysis (SO-PLS-LDA) for classifying different milk types. The prediction accuracy, when applying PLS-DA on individual blocks of data and low-level fused data, did not exceed 85.71 %. However, implementing the SO-PLS-LDA strategy significantly improved the accuracy to 95 %, suggesting a promising method for the development of classification models for milk using data fusion strategies.

Assessment of protein and phospholipid bioaccessibility in ultrafiltered buttermilk cheese using TIM-1 in vitro gastrointestinal methods

To meet the high consumer demand, butter production has increased over the last few years. As a result, the buttermilk (BM) co-produced volumes require new ways of adding value, such as in cheese manufacturing. However, BM use in cheese milk negatively influences the cheesemaking process (e.g., altered coagulation properties) and the product’s final quality (e.g., high moisture content). The concentration of BM by ultrafiltration (UF) could potentially facilitate its use in cheese manufacturing through an increased protein content while maintaining the milk salt balance. Simultaneously, little is known about the digestion of UF BM cheese. Therefore, this study aimed to characterize the impact of UF BM on cheese manufacture, its structure, and its behavior during in vitro digestion. A 2-fold UF concentrated BM was used for cheese manufacture (skim milk [SM] – control). Compositional, textural, and microstructural analyses of cheeses were first conducted. In a second step, the cheeses were fed into an in vitro TNO gastrointestinal digestion model (TIM-1) of the stomach and small intestine and protein and phospholipid (PL) bioaccessibility was studied. The results showed that UF BM cheese significantly differed from SM cheese regarding its composition, hardness (p < 0.05) and microstructure. However, in TIM-1, UF BM and SM cheeses showed similar digestion behavior as a percentage of protein and PL intake. Despite relatively more non-digested and non-absorbed PL in the ileum efflux of UF BM cheese, the initially higher PL concentration contributes to an enhanced nutritional value compared to SM cheese. To our knowledge, this study is the first to compare the bioaccessibility of proteins and PL from UF BM and SM cheeses.

Foaming Properties and Foam Structure of Milk Determined by Its Protein Content and Protein to Fat Ratio

AbstractMilk proteins, integral to stable foam production, exhibit seasonal and type-dependent variations. Understanding the impact of protein levels with and without fat on foaming properties is essential for selecting suitable milk types and controlling the foaming process. In this study, we employed steam injection and mechanical mixing to assess foamability, foam stability, and foam structure of (1) reconstituted skim milk powder dispersions (1.5–15% solids concentration, corresponding to 0.5–5.0% protein), (2) reconstituted whole milk powder and commercial whole milk dispersions (0.5% protein), and (3) whole milk with added skim milk powder and milk protein concentrate (3.5 and 4% protein) and butter milk powder (0.5 and 1% total solid content). Results reveal that increasing solids concentration from 1.5 to 15% significantly increased lactose content, viscosity, and surface tension. However, these changes did not impact foamability or foam stability, while slightly decreasing air bubble size. At 0.5% protein, skim milk powder dispersions demonstrated higher foam volume (16 times greater) and more stable foam compared to reconstituted whole milk powder and whole milk dispersions, despite similar foam structure and appearance. These findings emphasize the substantial influence of the protein/fat ratio on milk’s foaming properties. Additionally, the addition of skim milk powder, milk protein concentrate, or butter milk powder at the investigated content did not affect the foaming properties of whole milk.

PROBLEMS FACED BY WOMEN ENTREPRENEURS IN ECO-TOURISM

The transition from homemaker to sophisticated businesswoman is not that easy. But the trend is changing. Women are coming forth to the business arena with ideas to start small and medium enterprises. The role of women entrepreneurs is especially relevant in the situation of large scale unemployment that the country faces. Mostly, the women entrepreneurs are engaged in home-made articles such as candle making, handicrafts, handloom (weaving) textiles, pickles, masala powder, agarbati, pappad, tailoring, pottery, petty shops, tiffin center, snack bars, street vending(vegetables, flowers, fruits, etc.), packaging materials, milk items such as curd, butter milk, ghee

Trend of raw milk collection, milk processing constraints and opportunities in Ethiopia

Ethiopia is awarded from nature with cattle resource that brings it to the first stage from Africa and fifth from the world. Dairy production in Ethiopia is mainly rural small farming system with low productive indigenous cattle breed and an animal having multipurpose usage. Modern dairy product processing industries still infant and mostly dominated by traditional milk and milk products processing, due to regardless attention is given for dairy processing sector in the Ethiopia. Although modern dairy processing industries emerged in different part of the country, there is no constant in number of dairy processing industries which is up and down throughout different years due to disintegrated milk supply chain, poor milk quality, informal marketing, limit milk product processing technology, limited infrastructure and sociocultural impacts etc. are some of the limitation factors. Traditional milk product produced in Ethiopia are fermented yoghurt, traditional butter and butter milk, ghee and Cottage cheese. Whereas, modern milk and milk products are pasteurized milk, different type of yogurt and different kind of cheeses. Although, there are milk collection and milk product processing development constraints in Ethiopia, unexploited livestock resources in the country will an opportunities of milk and milk products processing investment. There for, this review paper is attempt to indicate the available dairy products processing investments opportunities and technical and non- technical constraints of milk collection and milk products processing in Ethiopia.

Quality Evaluation of Refrigerated Salted Butter Made with Goat and Cow Milk

Butter is a dairy product that is susceptible to oxidation, which causes a rancid taste and a short shelf life. The quality of the butter depends on the quality of milk. The aim of the study is to determine the quality of butter made from goat and cow reared by small-scale farmers in Yogyakarta with the traditional manufacturing process. The milk of Saanen-Peranakan Ettawa (Sapera) goats and Fresian Holstein were taken from farmers in Sleman district, Yogyakarta, Indonesia. Butters were sampled after 0, 15, 30 days storage. This study used the Nested Design method , namely the nested quality of butter in the type of milk. The result showed that butter made from cow milk produced a higher fat content compared to goat milk butter (P&lt;0.05), namely 85.29 ± 0.04% and 80.10 ± 0.27%. The acid value increased while pH value was decreased during storage (P&lt;0.05). There was no increase in peroxide value in cow butter but there was an increase in goat butter on day 0 to day 15 (P&lt;0.05). It can be concluded that the goat and cow milk reared by small-scale farmers in Yogyakarta have good quality so it produced good quality butter which is still good for consumption until 30 days of storage in the refrigerator.

Evaluation of kefir grain microbiota, grain viability, and bioactivity from fermenting dairy processing by-products

Four dairy foods processing by-products (acid whey permeate (AWP), buttermilk (BM), sweet whey permeate (SWP), and sweet whey permeate with added milk fat globule ingredient (SWP+MFGM)) were fermented for 4 weeks and compared with traditional kefir milks for production of novel kefir-like dairy products. AU: Sweet whey permeates and SWP supplemented with 1.5% milk fat globule membrane (MFGM) showed to be the most viable by-products for kefir grain fermentation, exhibiting diverse abundance of traditional kefir microorganisms and positive indicators of bioactive properties. Grain viability was assessed with shotgun metagenomics, texture profile analysis, live cell counts, and scanning electron microscopy. Assessed bioactivities of the kefir-like products included antibacterial, antioxidant, potential anticancerogenic properties, and membrane barrier effect on human colorectal adenocarcinoma Caco-2 cells. All kefir grains were most abundant in Lactobacillus kefiranofaciens when analyzed with shotgun metagenomics. When analyzed with live cell counts on selective media, AWP kefir-like product had no countable Lactococcus spp. indicating suboptimal conditions for kefir grain microbiota survival and application for fermented dairy starter culture bacterium. Live cell counts were affirmed with kefir grain surface scanning electron microscopy images. SWP had the most adhesive kefir grain surface while SWP+MFGM had the largest exopolysaccharide (EPS) yield from grain extraction. All kefir and kefir-like products were able to achieve a 6-log reduction against Listeria innocua and Escherichia coli. Traditional milk kefirs had the highest antioxidant capacity for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. AWP had a significantly higher DPPH antioxidant activity and SWP had the lowest Trolox equivalence concentration in the ABTS assay. Sweet whey and supplemented milk fat sweet whey had upregulation of Cldn-1 and Ocln-1 gene expression, which correspond with a significant increase in transepithelial electrical resistance.

Enhancement of Nutritional Value of Fermented Buttermilk using Vitamin A and D

The demand of butter milk is increasing in the dairy industry. Traditionally, buttermilk is produced from curd or cultured milk. This study demonstrates that buttermilk has become a daily dietary drink with high nutritive value including vitamin A and D. process of buttermilk first taking pasteurized milk after boiling at 40ºC in the present paper, a study was conducted for the development and characterization of functional cultured buttermilk utilizing vitamin A and D as per the standards of Recommended Dietary Allowance. The significance of the study is to increase the shelf life of product and to enhance the nutritional value by fortification of buttermilk for the consumption of human health. During fortification process other physical properties of buttermilk were not changed.

The effect of concentrated buttermilk on cheese milk rennet-induced coagulation and rheological properties at various buttermilk to skim milk ratios

Buttermilk (BM) is still undervalued since its incorporation in dairy products negatively impairs physicochemical properties. Concentrating BM could mitigate these adverse outcomes. This study aimed to characterize the impact of 2-fold BM concentration by reverse osmosis (RO) and ultrafiltration (UF) on the rennet-induced gelling characteristics of milk containing varying BM to skim milk (SM) ratios. Oscillatory rheology was used to determine the gel coagulation properties (rennet coagulation time [RCT], storage modulus [G’] at 2 × RCT, maximal firming rate [MFR]), and the gelation regime by determining the fractal dimension (df). Increasing BM protein concentration enhanced rennet gel G′ and MFR. Increasing the ratio of BM to SM significantly decreased the G′ and MFR values. The df values increased from 2.69 for non-concentrated BM, to 2.76 for RO, and to 2.88 for UF, indicating that the gel density increased, whereas the casein (CN) aggregates decreased in size. CLSM and SEM observations also showed a higher CN particle's packing density in UF gels compared to non-concentrated and RO gels. Application of the gel regime model revealed that all gels were in the transition regime. This result contrasted with the microscopy and df values. We conclude that while the df values are a good representation of the gel structure, the gel regime characterization is not, and the model cannot be applied to complex milk rennet gels. This study provides a new rheological characterization of BM rennet gels. UF of BM enhanced rennet gel formation and might facilitate the use of BM in cheese making.

Preparation and Physico Chemical Analysis of Arka Lavan

Lavana kalpanas are prepared by using predominantly Lavanas and herbs with Putagni samskara. Arka lavana is a herbo mineral preparation mentioned in Rasa Tarangini, Bhaishajya Ratnavali etc. It is indicated for Yakrit Pleeha Rogas along with water or butter milk as Anupana. The ingredients of this preparation are Arka patra (leaves of Calotropis procera) and Saindhava lavana (rock salt) in equal parts. Standardization is an essential part for proving therapeutic efficacy of a preparation. In this study Arka lavana has prepared according to the traditional method mentioned in textual reference from Rasa Tarangini ie; by Puta Paka method. The analytical study of this preparation was carried out including organoleptic and physicochemical parameters. The pharmaceutical procedure as well as Analytical results can be considered as a reference for further studies.

Diet, Supplementation and Nutritional Habits of Climbers in High Mountain Conditions.

Appropriate nutritional preparation for a high-mountain expedition can contribute to the prevention of nutritional deficiencies affecting the deterioration of health and performance. The aim of the study was to analyze the dietary habits, supplementation and nutritional value of diets of high mountain climbers. The study group consisted of 28 men (average age 33.12 ± 5.96 years), taking part in summer mountaineering expeditions at an altitude above 3000 m above sea level, lasting at least 3 weeks. Food groups consumed with low frequency during the expedition include vegetables, fruits, eggs, milk and milk products, butter and cream, fish and meat. The energy demand of the study participants was 4559.5 ± 425 kcal, and the energy supply was 2776.8 ± 878 kcal. The participants provided 79.6 ± 18.5 g of protein (1.1 ± 0.3 g protein/kg bw), 374.0 ± 164.5 g of carbohydrates (5.3 ± 2.5 g/kg bw) and 110.7 ± 31.7 g of fat (1.6 ± 0.5 g/kg bw) in the diet. The climbers' diet was low in calories, the protein supply was too low, and the fat supply was too high. There is a need to develop nutritional and supplementation recommendations that would serve as guidelines for climbers, improving their well-being and exercise capacity in severe high-mountain conditions, which would take their individual taste preferences into account.

Encapsulating capacity of ultra-high-pressure homogenization (UHPH): Replacement of milk fat by vegetable oils using buttermilk as a functional ingredient in yogurt processing

This study investigated the characteristics of yogurts produced by substituting dairy fat with polyunsaturated fatty acids (PUFA)-rich oils encapsulated with buttermilk (BM) in spray-dried emulsions (SDE). Two homogenization methods, conventional (CH) and ultra-high-pressure homogenization (UHPH), were compared to obtain the emulsions for spray drying. Recombined milks (RMs) were formulated using two different concentrations (4 g/100 g and 6 g/100 g) of SDE, followed by fermentation. Yogurt characteristics were evaluated during cold storage using various parameters, including coagulation properties, texture and rheology, microstructure, physicochemical characteristics (color, pH, total acidity, and water holding capacity), oxidative stability, main fatty acid profile, microbial assessment, and sensory evaluation. During cold storage, several parameters significantly influenced the yogurt characteristics. The CH yogurts exhibited higher textural parameters (firmness and consistency) and viscoelastic parameters (G′ and G'') compared to the UHPH yogurts at the same SDE concentration. However, UHPH yogurts generally showed better water holding capacity (WHC) values. UHPH yogurts also demonstrated superior stability to oxidation and higher PUFA content. The observed differences between the CH and UHPH treatments can be attributed to the structuring of fat-protein-BM into colloidal particles based on the homogenization system employed in this study. Neither of the homogenization systems nor the SDE content impacted yogurt flavor.

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese.

Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC-MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography-mass spectrometry (GC-MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied.

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.

The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation to its sensory quality. In the marinated raw meat, an increased share of some fractions of myofibrillar and cytoskeletal proteins and calpains were found. The greatest degradation of proteins, regardless of time, was caused by marinating in YO and KE and cooking SV at 80 °C. The lowest processing losses were in samples marinated in KE and YO and cooked SV at 60 °C, with marinating time having no significant effect. The odor, flavor, tenderness and juiciness of meat marinated in BM was better than in KE and YO. Meat marinated and cooked SV at 60 °C was rated better by the panelists. Changes in proteins significantly affect the formation of meat texture, tenderness and juiciness, which confirms the correlations. This is also reflected in the sensory evaluation. During the process of marinating and cooking meat, protein degradation should be taken into account, which can be a good tool for shaping the sensory quality of cooked pork.

Sensitive detection of aflatoxin B1 in foods by aptasensing-based qPCR

In this study, a reproductive switch DNA template was designed using aptasensing principles for the accurate quantification of aflatoxins. The template transformed the aflatoxin molecule into linear DNA of 102 nt. The linear DNA was subjected to a quantitative polymerase chain reaction (qPCR) to determine its initial copy number, which was positively correlated with the aflatoxin concentration. Using aflatoxin B1 (AFB1) as a model, the established method could quantify AFB1 within the range of 10-16–10-11 Mol/mL (detection limit equals 0.03 pg/mL), with a linear correlation coefficient R2 of 0.974. Good anti-interference abilities against common food ingredients and high specificity towards other mycotoxins were demonstrated. The established method was successfully applied for the quantification of AFB1 in complex foods such as soy sauce, milk, yellow wine, and peanut butter. The design of a reproductive switch template introduces a novel approach for the sensitive detection of small-molecule toxicants in foods.

Evaluation of different management practices against yellow Sigatoka disease of banana (Musa spp.) caused by Mycosphaerella musicola Leach

Leaf spot or yellow sigatoka disease (caused by Mycosphaerella musicola) of banana causes significant yield loss as well as in quality of fruits in every year and reported up to 65% or even more under favorable epidemic conditions. In this perspective, an experiment was conducted at ZBNF project Research field, college of horticulture, Sirsi (Uttara Kannada district of Karnataka) for consecutive two seasons (2020-21 &amp; 2021-22). Experiment accompanied with RBD statistical design with five replications and four treatments. Four different management practices involving viz. Propiconazole 25EC @ 0.1% (Recommended package of practices-UHS, Bagalkot), Trichoderma harzianum 10g/lit. (Organic farming), sour butter milk 5 lit. per 200 liter of water (Natural farming) and Tebuconazole 50% + Trifloxystrobin 25% WG @0.5gm/lit. (Chemical farming) were evaluated against sigatoka leaf spot disease. Among the management practices, chemical farming comprises tebuconazole 50%+ trifloxystrobin 25%WG@1gm/lit was found effective in managing the disease (12.38% PDI) followed by recommended package of practice comprises propiconazole 25%EC @1ml/l (16.33% PDI), organic farming comprises of talk-based Trichoderma harzianum 10g/lit (17.33% PDI). Natural farming showed least effective to combat disease recorded maximum disease severity (19.66% PDI) after 210 days after planting. Although chemical farming can effectively control the disease but results in the serious risk on human health and environmental hazards. Therefore, organic and natural farming are an alternative approach that are eco-friendly and economically viable against sigatoka leaf spot disease management.