Indian Dairy Products Research Articles

Characterisation of pure goat and admixed goat-buffalo milk khoa: Physico-chemical, texture, microstructure and storage stability

Khoa is a traditional Indian dairy product having semi-solid consistency, obtained by evaporating milk to 55–60 % total solids in an open pan. In present study, effect of admixing goat and buffalo milk in different proportions (100 G, 75G25B, 50G50B and 25G75B; B-Buffalo milk, G- Goat milk percentage (v/v)) on physico-chemical, textural, color and microstructural characteristics of Khoa was evaluated. Compositional parameters of goat and buffalo milk as well as all Khoa variants differed significantly (P < 0.05). L* values decreased and b* values increased with increasing goat milk proportion in Khoa, highlighting their yellowness. Goat milk Khoa (100 G) had the lowest yield (12.76 %) while goat and buffalo milk admixed in the 25:75 ratio had the highest yield (20.87 %). All samples had significantly different (p < 0.05) textural attributes during storage at 5 and 25 °C. An increase in browning (hydroxymethyl furfural value) and oxidation (peroxide and free fatty acids value) was observed for all samples during storage. Microstructure images were supported by textural and total solid content findings. This study will help dairy industries in utilization of goat milk in dairy products and would enhance the income of goat milk-based dairy farms by increasing the returns on goat milk.

Analysis of the Operating Energy Variables Involved in Mechanized Khoa Production

Significant portion of the total milk production of India has been utilized for the manufacture of the Traditional Indian Dairy Products (TIDP). Khoa based products were traditionally produced in the Indian sub-continent since ancient times. Khoa produced by the mechanized methods can overcome the demerits of traditional manufacturing methods like insufficient use of energy, poor hygiene and sanitation, non-uniform product quality, etc. In the present study, steam jacketed open type hemispherical kettle equipped with spring loaded Teflon edged scraper blade assembly was utilized for the mechanized production of khoa. A standardized mixed milk having (6.0±0.1%) fat and (9.0±0.2%) SNF, was evaporated to the different level of concentration using a batch type vacuum pan. The performance of the mechanized manufacture of khoa was evaluated at different steam pressures (P1= 98.06 kPa, P2=147.1 kPa, P3=171.61 kPa), scraper speed (R1=0.67rps), and different level of milk concentration (C1=35 %TS, C2=40 %TS, C3=45 %TS) for first stage. During the second stage, effect of operating variables on process mechanization were evaluated at different steam pressures (S1= 49.03 kPa and S2= 78.45 kPa) and scraper speed (R2=0.33rps). The primary objective of present study is to carry out thermal and electrical energy analysis associated with mechanized khoa production, which has a significant role in process optimization, scale-up of the operation and to design and fabricate the mechanized system. The overall heat transfer coefficients (U-values) of the mechanized system obtained at various processing parameters ranged from 156.87 to 234.16 W/m2K during khoa manufacturing. The treatment C1 P1 S2 gave the highest U-values for sensible and latent heating. The mean U-values of sensible heating and latent heating were increased with an increase in steam pressure during khoa making in the mechanized system. The mean value of specific steam consumption (kg steam/kg water evaporated) for the optimized operating conditions was 1.950 (kg steam/kg water evaporated) for manufacture of khoa in mechanized system. The total heat losses of mechanized system during manufacture of khoa was 17.15 to 28.02 % at different operating conditions studied. The mean values of electrical power consumption ranged from 141 to 203 Wh under different operating conditions. Considering the energy consumption data, we can narrate that existing system is energy efficient with lower electrical energy consumption and can reduce the labour cost due to mechanization.

Standardization of process variables for development of traditional Indian dairy product herbal apple rabri with improved organoleptic, textural, antioxidants, functional attributes and shelf life

Rabri is a concentrated whole milk product from India that has been heat desiccated and sweetened. Herbs are reported to possess therapeutic properties. The addition of these herbs in the food enhances the functionality of the food. Herbal apple rabri was prepared by adding two herbs (brahmi and shatavari). The herbal apple rabri was optimized based on its organoleptic attributes. The sensory evaluation revealed that adding brahmi up to 2.5% and shatavari up to 1.5% is acceptable. The optimized rabri was further analyzed for its texture profile. The shelf life was evaluated based on the physicochemical, antioxidant, phenolics, and microbial content like total plate count and yeast and molds count. The DPPH inhibition activity shows that the optimized rabri has antioxidant potential (58.41 ± 0.03%) compared to control rabri (34.30 ± 0.04%) due to adding herbs. The microbial spoilage in the optimized sample was less as compared to the control sample.

Value Addition of Traditional Indian Dairy Products Using Herbs and Spices- An Overview

Natural antioxidants have positive effects on human well-being and various conditions of disease, such as cardiovascular diseases, neurodegenerative diseases, diabetes and cancer. They have been attributed to several of their biological activity to scavenge reactionary oxygen species (ROS) with oxidative stress. Herbs and spices are the rich source of natural antioxidants. They also contain many phytochemicals (tannins, flavonoids, alkaloids), essential oils, phenols, saponins, vitamins and micro and macro minerals. They play a great role in food system as flavourings, antioxidant, preservative and also possess medicinal property. Milk products are the most promising and fascinating foods due to their potential antioxidant activities. To extend the shelf life and nutrition value of dairy products specially fermented dairy products, few herbs are very helpful owing to their antifungal and antibacterial effect. Traditional Indian dairy products such as paneer, chhana, sandesh, dahi, lassi, ghee, butter and so on are the most commonly consumed food in Indian. It is well known that, milk and milk products are the most promising and compatible vehicle for delivering nutritional, functional health benefits of different herbs and spices. In this short review use of some of the important herbs and spices in traditional Indian dairy products has been dealt. Fortification of different herbs and spices in dairy products strengthens their nutritional and therapeutic values. It also enables the development of value-added dairy products.

Molecular Characterization of Methicillin-Resistant Staphylococci from the Dairy Value Chain in Two Indian States.

Bovine milk and milk products may contain pathogens, antimicrobial resistant bacteria, and antibiotic residues that could harm consumers. We analyzed 282 gram-positive isolates from milk samples from dairy farmers and vendors in Haryana and Assam, India, to assess the prevalence of methicillin-resistant staphylococci using microbiological tests, antibiotic susceptibility testing, and genotyping by PCR. The prevalence of genotypic methicillin resistance in isolates from raw milk samples was 5% [95% confidence interval, CI (3-8)], with 7% [CI (3-10)] in Haryana, in contrast to 2% [CI (0.2-6)] in Assam. The prevalence was the same in isolates from milk samples collected from farmers [5% (n = 6), CI (2-11)] and vendors [5% (n = 7), CI (2-10)]. Methicillin resistance was also observed in 15% of the isolates from pasteurized milk [(n = 3), CI (3-38)]. Two staphylococci harboring a novel mecC gene were identified for the first time in Indian dairy products. The only SCCmec type identified was Type V. The staphylococci with the mecA (n = 11) gene in raw milk were commonly resistant to oxacillin [92%, CI (59-100)] and cefoxitin [74%, CI (39-94)], while the isolates with mecC (n = 2) were resistant to oxacillin (100%) only. All the staphylococci with the mecA (n = 3) gene in pasteurized milk were resistant to both oxacillin and cefoxitin. Our results provided evidence that methicillin-resistant staphylococci occur in dairy products in India with potential public health implications. The state with more intensive dairy systems (Haryana) had higher levels of methicillin-resistant bacteria in milk.

Supplementation of tomato pomace in lassi (a traditional Indian dairy product)and its effects on physico-chemical, functional attributes and shelf-life of lassi

Utilization of agriculture waste as food additives increased significantly due to their potential health and nutritional attributes. Tomato crop is widely grown across the globe and generates large amount of waste in the form of tomato pomace during the processing of tomato. Dried tomato pomace has a higher shelf-life and easier for food fortification. Lassi is a traditional Indian dairy product consumed as a refreshing beverage during summer. Considering the various health and nutritional benefits of tomato pomace present study was undertaken to supplement tomato pomace in lassi. Tomato pomace powder (TPP) was prepared by tray drying at 55-60 °C for 16-18hrs. Pomace had 16.70% protein, 57.53% crude fibre, and 49.80%2, 2 diphenyl-1-picryl hydroxyl (DPPH) inhibition activity, 311.7mg gallic acid equivalents (GAE)/100g total phenolic content(TPC). Supplementation of tomato pomace was done at different rates of 0.5, 1.0, 1.5, and 2.0% (w/v) of milk during the heating of milk. 1% tomato pomace added lassi had a better sensory score and physico-chemical properties with an overall acceptability score of 7.5. In, addition 1 % tomato pomace lassi had 2.53% fat,2.67% protein, 18.81% total solids, 0.66% ash, 21.81% DPPH inhibition antioxidant activity and 12.37 mg GAE/100 g. Tomato pomace powder added lassi was found stable up to 12 days of storage study while the control sample (without tomato pomace)was unacceptable after 9 days of storage. Lassi supplemented with tomato pomace rich in fibre and antioxidant activity. Utilization of tomato pomace in lassi fortification can be better alternative for tomato processor as lassi consumed very large segment of population.

Process optimization and kinetics for ultrasonication assisted extraction of phospholipids from ghee residue

AbstractGhee is a major Indian dairy product with a pleasant flavor. During its manufacture, ghee residue is obtained as the by‐product, which consists of substantial quantity of phospholipids. Phospholipids exhibit emulsifying properties and offer some health benefits. The present study aimed to optimize the process parameters for the extraction of phospholipids from ghee residue (GR) using ultrasonication. The GR was subjected to a series of pre‐treatments before ultrasonication. The hot water treatment led to reduction in nonpolar lipids and improved polar lipids (35.47% fat basis). Taguchi orthogonal array design was employed for optimization of ultrasound power, treatment temperature, time and solvent:solid (S:S) ratio with phospholipid content and antioxidant activity as the response variables. The phospholipid content ranged between 18.54% and 23.89% and antioxidant activity of the extracted samples varied from 47.01% to 50.64% expressed as radical scavenging activity by DPPH assay, while for the untreated GR, the PL and antioxidant activity were 4.98% and 32.75%, respectively. The power level of 80%, 80°C treatment temperature, S:S ratio of 15 and sonication time of 4 min. resulted in maximum extraction of phospholipids (24.12%). The yield of phospholipids was quantified as 13.1% and 8.88% by two elution techniques using solid phase extraction methods. The predicted and experimental values for the responses were in good agreement with R2 value of 0.98. Power and temperature were found to be significant (p &lt; 0.01) in influencing phospholipids yield. For antioxidant activity of the extract, S:S ratio exerted significant effect (p &lt; 0.01). The experimental data were fit in four defined empirical models for understanding the extraction kinetics. Based on the R2 values, the models explained the kinetics in the following order: Parabolic model&gt;Power law&gt;Peleg's model&gt;Elovich's model.Practical applicationsPresently, ghee residue is often discarded as waste or used as animal feed by most of the ghee manufacturing dairy plants. Few studies were conducted to incorporate ghee residue as an ingredient in different food products. However, the present study opens new avenues for utilization of this by‐product for extraction of high value bioactive components, that is, phospholipids, with the help of novel technology; namely ultrasonication. The phospholipids have techno‐functional properties as an emulsifier. One of the classes of phospholipids, that is, sphingomyelin has unique health benefits, therefore this extract will also have scope as a nutraceutical. Thus, there is great practical utility for the present findings. In addition, for the scaling up of extraction techniques, the understanding of mass transfer kinetics is very vital and the same had been studied in the present investigation. Thus, the findings of this study are helpful in determining the ideal ultrasound‐assisted extraction conditions for extraction of phospholipids from ghee residue. Kinetics of extraction will help to explore opportunities for scale‐up of the process.

Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese)

Paneer is an acid coagulated concentrated indigenous Indian dairy product. The texture of paneer manufactured from a developed automatic machine was studied with respect to the processing parameters such as coagulation temperature (70–90°C), pressure (0.3–0.6 MPa), types of coagulant (vinegar and citric acid), and milk (cow, buffalo, and full cream milk). The paneer samples were analysed for texture profile analysis of hardness, adhesiveness, springiness, gumminess, chewiness, and cohesiveness. An inscribed central composite design was used to optimize the desired textural characteristics of paneer such as minimum hardness and maximum springiness of paneer. The optimization result concluded that the full cream milk at the coagulation temperature of 88°C with citric acid at pneumatic pressure of 0.3 MPa would result on minimum hardness of 105.84 N and the springiness value of 0.6073, and the result was validated.

Phenotypic and genotypic characterization of multi-drug resistant, biofilm forming, human invasive strain of Salmonella Typhimurium SMC25 isolated from poultry meat in India

Emergence of highly virulent and multi-drug resistant (MDR) strains of Salmonella in food products significantly impacts public health and demands continuous monitoring for their presence in the food chain. The ability of Salmonella to form biofilms under harsh environmental conditions accompanied by MDR serotypes underscores an important food safety threat. This study aimed to isolate, identify and characterize MDR, biofilm-forming Salmonella from local Indian dairy and meat products (n = 60). All of the 24 isolates of Salmonella produced biofilm and were categorized as strong (16.6%), moderate (58.3%), and weak (25%) biofilm producers. Multiple antimicrobial resistance (MAR) index of all the Salmonella isolates was ≥0.2. The strongest biofilm forming poultry meat isolate, Salmonella SMC25 demonstrated intermediate to complete resistance to 14 of 22 different antibiotics tested. Epifluorescence microscopy showed that biofilm formation initiated as early as 4 h, reaching zenith within 96 h and much denser and robust biofilm is formed on rough stainless steel (SS316) surface compared to smooth glass surface. The results corroborated with increased temporal production of exopolysaccharides (EPS), high cell surface hydrophobicity and upregulation of marker genes vital to biofilm-formation in Salmonella. Significantly, SMC25 was found to adhere and invade mammalian cell lines Caco2 and HepG2, thus posing a serious food safety threat. This study is important in comprehending the prevalence of multidrug resistant, biofilm-forming, invasive strains of foodborne Salmonella in Indian food products and is important for effective risk assessment besides ensuring better food safety and public health.

Economics of Dairy Products in a Experimental Dairy Plant

In order to ensure sustainable and economic dairy-based value-added production, it is essential to analyze the costs and Break-Even points. The study was undertaken in the Experimental Dairy Plant, National Dairy Research Institute, Karnal (Haryana) with handling capacity of ten thousand liter per day, to optimize the cost of Dairy products manufactured in the dairy plant. Burfi and Ice-cream are among the most crucial Indian dairy products processed in a dairy plant and widely consumed. Primary and Secondary data were both used to conduct this study. Primary data is supplemented by actual observation and interviewing plant personnel, and Secondary data, i.e., milk inflow, its utilization pattern, and product output, was taken from different plant ledgers. Economic analysis of this dairy product in a dairy plant is necessary to optimize the cost of each component used in manufacturing Burfi and ice cream. The dairy product will keep its presence in the competitive market, and as a result, the consumer will benefit from this optimum price. Therefore, calculated the product cost was in a dairy plant, and the fixed and variable cost was 24.56 and 75.44 percent for Burfi and 34.01 and 65.99 percent for ice cream, respectively. This study shows that the dairy plant has surplus production of 3721.69 kg and 1,02,082.33 cups of 100 ml of output Burfi and Ice-cream respectively, after the break-even point. The study has suggested that the quantity of Burfi and Icecream should be manufactured above recommended Break-Even Point to avoid losses. As a seasonal product, if there is a fluctuation in market demand, products could be shifted to other profitable products.

Influence of spices and herbs incorporation on popular Indian dairy products: A review

Spices and Herbs have created a lot of awareness in today's culture, leading people to turn to nature for safer herbal remedies due to their various well-proven therapeutic benefits and absence of adverse effects. Furthermore, herbs are also well-known for their capacity to serve as natural preservatives, antioxidants, and flavor enhancers. Spices and Herbs include not just herbaceous plants, but also the bark, roots, leaves, seeds, flowers, and fruit of trees, shrubs, and woody vines, and have been used for millennia as both food and medicine. Spices and Herbs have been used as an extract, juices, or in dried forms in various Indian dairy products which have resulted in the enhancement of flavor, appearance, quality and overall health benefits. This review paper summarizes the effects of numerous Spices and Herbs used in sandesh, lassi, paneer, ghee and Ice cream.

The Trade Competitiveness of Indian Processed Cheese

Background: The study focuses on India’s trade competitiveness in Cheese and Curd (HS 0406)’. It also gives a global overview of the dairy industry. Over the last two decades, the exports of Indian dairy products have increased tremendously. Milk oil products, cheese and curd, as well as milk powder exports, are the key contributions. Although India’s contribution in global dairy exports is modest, milk oil products, as well as cheese and curd, have seen significant growth in the previous two decades. This study analyses the growth in exports of Indian Processed Cheese over the last two decades and examines the competitiveness and comparative analysis of Indian trade in this product. Methods: All the data were collected during 2019-2020. This study is based on secondary data from the ITC Trade Map for the years 2001 through 2020 and the main tools used to analyze the data were the Linear Growth Model, Instability Index, Unit Price Analysis, Protection Coefficient (NPC) and Comparative Analysis (RCA and RSCA). Result: The key findings reflect on the growth, market share, instability, market competitiveness and comparative analysis of the ‘Processed Cheese’ (HS 040630)’. The findings of the studies concluded that the trade of ‘Processed Cheese’ from India has increased significantly over the last two decades, even though its share of Indian exports remains minimal. Over the last two decades, both the volume of trade and the unit price received per unit for ‘Processed Cheese’ has increased significantly. The NPC, RCA and RSCA analysis revealed that the product was neither competitive nor it is showing comparative advantage for most of the period of consideration.

Evaluation of selected physico-chemical, colour and textural characteristics of market Gulabjamun

Gulabjamun is one of the most popular traditional Indian dairy products. The various characteristics such as physico-chemical, colour and textural quality characteristics of six brands of Gulabjamun were investigated which plays important role in its marketing and consumer acceptance. The fat and unit-weight of market Gulabjamun were found statistically highly significantly different (p&lt;0.01). The moisture content, percent absorbed sugar, GMD, sphericity of market Gulabjamun were found statistically highly significant (p&lt;0.001). Apparent density was statistically significant (p≤0.05). The fat, moisture and percent absorbed sugar of market Gulabjamun were ranged between 6.47±0.37 to 12.32±1.19 %, 40.51±0.70 to 47.53±0.42 % d.b. and 12.24±0.25 to 37.65±0.52%, respectively. The geometrical mean diameter, apparent density and unit-weight varied between 3.09±0.01 to 3.60±0.06 cm, 1.40±0.05 to 1.84±0.32 g/cm 3 and 24.21±0.29 to 44.40±0.45 g, respectively. Colour characteristics i.e. L*, a*, b* and browning index (BI) market Gulabjamun were found statistically highly significant (p&lt;0.001). The variation in the values of L* , a* , b* and brownness index was observed to be between 34.70±0.41 to 46.46±0.55, 3.92±0.28 to 6.50±0.39, -2.30±0.59 to 11.48±0.48, and 2.77±1.33 to 36.98±0.56, respectively. The hardness, cohesiveness, gumminess, chewiness and resilience were found statistically highly significant (p&lt;0.001) whereas springiness was found statistically non-significant (p˃0.05). The hardness, springiness, gumminess, chewiness, cohesiveness and resilience ranged between 3.36±0.56 N to 10.71±1.66 N, 0.52±0.29 to 0.88±0.12, 0.86±0.13 N to 2.14±0.28 N, 0.44±0.24 N to 1.88±0.30 N, 0.18±0.01 to 0.25±0.01 and 0.24±0.01 to 0.35±0.02, respectively. It was observed that the size of market Gulabjamun (3.09±0.01 to 3.60±0.06 cm) may be taken as 3.0-3.6 cm for development of process equipments for Gulabjamun manufacturing.

Dynamics of productivity growth in Indian dairy products manufacturing industry

The study assesses the total factor productivity of dairy products manufacturing industry of the year 2009–13 using stochastic frontier production approach. The study concludes that the change in total value of output of industry is due to adoption of efficient and best practices by processors. The TFP growth of dairy industry is 4.3% mainly driven by technical change over time. Temporarily, the dairy industry is moving towards overcoming the constraints in TFP growth. There is more need to augment capital which is energy efficient and accordingly capacity building of emerging skill sets in the industry.

Application of raw and differently dried Pineapple ( Ananas comosus ) pulp on Rasgulla (sweetened Casein Ball) to enhance its phenolic profile, shelf life, and in‐vitro digestibility characteristics

Pineapple is well known as a potential antioxidant-rich fruit. The popular dairy product, rasgulla (sweetened casein ball) was fortified with raw pineapple pulp (PP), hot air- (PH), freeze- (PF), microwave- (PMW), and microwave-convective (PMWC)-dried pineapple pulp. The effect of fortifying rasgulla with pineapple on its nutritional quality, phytochemical profile, antioxidant activities, shelf life, in-vitro digestibility, and mineral composition were studied. Phytochemical analysis showed the fortified samples were rich in alkaloids, flavonoids, polyphenols, sterols, tannins, and quinones. Fortification enhanced total polyphenol content (TPC), total flavonoid content (TFC), ferric reducing antioxidant activity (FRAP), 2, 2′-Azinobis (3-ethylbenzothiazoline-6 sulfonic acid) radical scavenging property (ABTS), 2,2-diphenylpicrylhydrazyl (DPPH) radical-scavenging capacity, hydrogen peroxide (H2O2) radical scavenging activity, superoxide anion capture capacity (SO), and antioxidant capacity (AC). HPLC analysis showed that the fortification of rasgulla significantly increased the amount of seven polyphenols. Among all the rasgulla samples, PMWC showed the best results for most of the parameters. Novelty Impact Statement This is the first approach to quantitate the phenolic profile of traditional Indian dairy product rasgulla (sweet syrupy cheese ball) and its pineapple fortified moiety. In this study, we opt to explore the nutritional profile of this novel dairy product very pertinent to the nutritional aspects of the dairy product and also the effect of antioxidant enrichment on the shelf life and in-vitro digestibility is studied. Application of natural product to lower calorie intake during digestion may attract the end user more.

Applications of reverse osmosis in dairy processing: an Indian perspective.

The Indian dairy industry is highly diversified in terms of milk production, collection, processing and waste disposal. Membrane processing allows dairy sector to manufacture high quality nutritive dairy products at lower costs with minimum water use and product losses. Compared to prevailing traditional methods of milk concentration, reverse osmosis (RO) is still evolving, finding newer applications in dairy processing because of its potential benefits. A brief overview of RO, membranes, process variables, fouling, merits and demerits along with potential suppliers and membrane utilizing dairy plants in India are systematically presented in this review. Different applications of RO in dairy industry including concentration of liquid dairy streams, further utilization of RO retentate in formulation of ice-cream, dahi, traditional Indian dairy products, cheese and dried powders is also included. RO can play a prominent role in Indian dairy sector for simplifying the process automation, product diversification and efficient waste utilization.

Study on Physico-chemical properties of Kulfi prepared by using betel vine leaves extract

Kulfi is 500 years old popular frozen dessert of Indian origin and it occupies a privilege position among the traditional Indian dairy products. Due to its palatability and comparatively low cost, kulfi is popular in many parts of country. The present study was carried out with incorporation of betel vine leaves extract at 10, 15, 20 per cent levels represented as T1, T2, T3 respectively and T0 is control without incorporation of betel vine leaves extract. The prepared betel vine kulfi was subjected to physicochemical analysis such as total soilds, fat, protein, total sugar, ash, titratable acidity. Kulfi prepared with 15 per cent betel vine leaves extract was found superior over rest of the treatments.

Phenotypic and genotypic characterization of biofilm forming, antimicrobial resistant, pathogenic Escherichia coli isolated from Indian dairy and meat products

Escherichia coli are commensal gastrointestinal microflora of humans, but few strains may cause food-borne diseases. Present study aimed to identify antimicrobial resistant (AMR), biofilm-forming E. coli from Indian dairy and meat products. A total of 32 E. coli isolates were identified and evaluated for biofilm-formation. EMC17, an E. coli isolate was established as a powerful biofilm-former that attained maximum biofilm-formation within 96 h on glass and stainless-steel surfaces. Presence and expression of virulence-associated genes (adhesins, invasins and polysaccharides) and ability to adhere and invade human liver carcinoma HepG2 cell lines implicates EMC17 to be pathotype belonging to Extra-intestinal Pathogenic E. coli (ExPEC). Antibiotic profiling of EMC17 identified it as multi-drug resistant (MDR) strain, possessing extended spectrum β-lactamases (ESBL's) and biofilm phenotype. Early production of quorum sensing molecules (AHLs) alongside EPS production facilitated early onset of biofilm formation by EMC17. Furthermore, the biofilm-forming genes of EMC17 were significantly upregulated 3–27 folds in the biofilm-state. This study showed prevalence of MDR, biofilm-forming, pathogenic E. coli in Indian dairy and meat products that potentially serve as reservoirs for transmission of antimicrobial-resistant (AMR) genes of bacteria from food to humans and pose serious food safety threat.

Storage studies on textural aspects of selected Indian dairy products

The present study was undertaken to study the effect of storage temperature on the textural properties of market samples of Paneer, Kaju Katli and Rajmalai. The investigation was done to know the significance of the effect of ambient (fluctuating) versus steady storage temperature conditions on the textural properties of products. Ambient storage in the glass shelves or jar is the most common and preferred method of storage by sweet vendors in India. So the market samples of products were procured and stored at designated temperature conditions, (5 ± 1 0C, 80± 5% RH) incubator at (18 ± 1 0C, 55± 5% RH) and (30 ±1 0C, 55± 5% RH), and at ambient condition (18 – 30 0C, 70 ± 5% RH) for different time periods. Such products are subjected to fluctuating environmental conditions. The result indicates that, the primary textural characteristics of Paneer and Kaju Katli were not significantly affected by the fluctuation of ambient storage temperature for the short shelf life at that temperature but the adhesiveness, cohesiveness and springiness of Rajmalai were significantly affected by the fluctuation of ambient storage temperature for the long shelf life at that temperature.

Development of Gulabjamun by incorporating the Amaranthus hypochondriacus L. (Rajgara)

The present investigation was conducted to develop a value-added traditional Indian dairy products i.e. Gulabjamun by addition of Amaranthus (Rajgara) which made product more nutritious. The experiment was conducted to study the effect of admixing Amaranthus with Maida in five proportions (viz., 25:75 (T1), 50:50 (T2), 75:25 (T3), 100:00 (T4) and 00:100 (T5) w/w) on the product quality. The rate of addition of Amaranthus: Maida was kept at 20.0 % by weight of Khoa. It was found that among the four level studied Amaranthus: Maida @ 50:50 was most acceptable with respect to their flavor and overall acceptability scores and the values for rheological properties were nearer to control sample. The TS, fat, protein, total carbohydrate and ash content of Gulabjamun significantly (P