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Ganguly, Subha
- Studies on Development of Curd by Using Lemon Juice as Starter Culture
Abstract Views :252 |
PDF Views:1
Authors
Asif Ahmad Bhat
1,
Sanjay Choudhary
2,
Abrar Ahmed
3,
Parveez Ahmad Para
1,
Muneer Ahmad Dar
4,
Javid Farooq
5,
Yamini Choudhary
2,
Neha Sharma
6,
Subha Ganguly
7
Affiliations
1 Department of Livestock Products Technology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
2 M.J.F. College of Veterinary and Animal Sciences, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
3 Department of Veterinary Gynaecology and Obstetrics, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
4 Department of Veterinary Pharmacology and Toxicology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
5 Division of Animal Nutrition, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-Jammu), N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
6 Department of Veterinary Surgery and Radiology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
7 Department of Veterinary Microbiology, Arawali Veterinary College, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
1 Department of Livestock Products Technology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
2 M.J.F. College of Veterinary and Animal Sciences, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
3 Department of Veterinary Gynaecology and Obstetrics, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
4 Department of Veterinary Pharmacology and Toxicology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
5 Division of Animal Nutrition, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-Jammu), N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
6 Department of Veterinary Surgery and Radiology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
7 Department of Veterinary Microbiology, Arawali Veterinary College, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 1 (2016), Pagination: 105-110Abstract
The present study was conducted to appraise the possibility of utilisation of lemon juice as a starter culture for the development of lemon juice fermented curd and optimize its level to be incorporated as starter culture for the preparation of curd. To select a lemon juice starter culture at its optimum desirable level, three different levels viz., 2.5, 5 and 7.5% along with control of commercial starter culture were used to prepare curd. Among different treatments, 5% level of lemon juice was adjudged optimum for the preparation of lemon juice fermented curd and imparted beneficial effects on sensory, physicochemical and microbiological properties of curd.Keywords
Curd, Starter Culture, Lemon Juice, Microbiological Properties.References
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- Effect of Meat Processing and Cooking on DNA Extraction and Detection of Meat Adulteration in Mutton Rista (Kashmiri Meat Product)
Abstract Views :271 |
PDF Views:2
Authors
Affiliations
1 Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir (J&K), 190 006, IN
2 Department of Livestock Products Technology, Arawali Veterinary College, (Affiliated with Rajasthan University of Veterinary and Animal Sciences, Bikaner), Sikar-332 001, Rajasthan, IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, (Affiliated with Rajasthan University of Veterinary and Animal Sciences, Bikaner), Sikar-332 001, Rajasthan, IN
1 Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir (J&K), 190 006, IN
2 Department of Livestock Products Technology, Arawali Veterinary College, (Affiliated with Rajasthan University of Veterinary and Animal Sciences, Bikaner), Sikar-332 001, Rajasthan, IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, (Affiliated with Rajasthan University of Veterinary and Animal Sciences, Bikaner), Sikar-332 001, Rajasthan, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 4 (2016), Pagination: 459-467Abstract
The processing and cooking of meat, during meat product preparation, affects the DNA quality and its concentration during DNA isolation. In this study, the effect of processing and cooking, during Rista preparation, on meat speciation of beef and buffalo meat in mutton Rista was studied. The study material involved three types of meat i.e. unprocessed meat, Rista emulsion and the final cooked Rista product. In each type of meat, pure meat samples of mutton, beef and buffalo meat were studied along with the adulterated mutton sample having 10% beef and 10% buffalo meat adulteration level. The meat samples were subjected to mtDNA isolation and multiplex PCR analysis. The results of this study showed that processing and cooking decreases the concentration of extracted DNAs but does not affect the detection of beef and buffalo meat in adulterated mutton Rista (unprocessed, processed and cooked) at 10% level of adulteration.Keywords
Adulteration, DNA, PCR, Rista.References
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