Effect of Different Seasons on Cross-Bred Cow Milk Composition and Paneer Yield in Sub-Himalayan Region

Molecular, Physiological and Hematological Responses of Crossbred Dairy Cattle in a Tropical Savanna Climate

A comprehensive study was conducted to assess the effects of seasonal transition and temperature humidity index (THI) on the adaptive responses in crossbred dairy cows reared in a tropical savanna region. A total of 40 lactating dairy cattle reared by small-scale dairy farmers in Bengaluru, India, were selected for this study. The research period comprised the transitioning season of summer to monsoon, wherein all traits were recorded at two points, one representing late summer (June) and the other early monsoon (July). A set of extensive variables representing physiological responses (pulse rate, respiration rate, rectal temperature, skin surface temperature), hematological responses (hematological profile), production (test day milk yield, milk composition) and molecular patterns (PBMC mRNA relative expression of selective stress response genes) were assessed. A significant effect of seasonal transition was identified on respiration rate (RR), skin surface temperature, mean platelet volume (MPV), platelet distribution width (PDWc), test day milk yield and on milk composition variables (milk density, lactose, solids-not-fat (SNF) and salts). The THI had a significant effect on RR, skin surface temperature, platelet count (PLT), plateletcrit (PCT) and PDWc. Lastly, THI and/or seasonal transition significantly affected the relative PBMC mRNA expression of heat shock protein 70 (HSP70), interferon beta (IFNβ), IFNγ, tumor necrosis factor alpha (TNFα), growth hormone (GH) and insulin-like growth factor-1 (IGF-1) genes. The results from this study reveal environmental sensitivity of novel physiological traits and gene expressions to climatic stressors, highlighting their potential as THI-independent heat stress biomarkers.

Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese

Evaluating sensory properties of spicy foods can be challenging due to how quickly individuals experience fatigue. Analytical methods, such as HPLC quantification of capsaicin, are accurate. However, they may not always be interchangeable with perception of spiciness by consumers. The electronic tongue (e-tongue) offers a unique opportunity to simulate human perception of capsaicin pungency with an analytical method. This study evaluated consumer's and the e-tongue ability to discriminate among paneer cheese samples containing different levels of capsaicin (1.875, 3.75, 7.5, 15, and 30 ppm). Over 2 days, using a blocked design to minimize fatigue, consumers (n = 110) evaluated samples using a difference from control sensory test. Consumers distinguished the spicy paneer sample from the control (0 ppm) at 3.75, 7.5, 15, and 30 ppm (P < 0.05). Differences were found among sample 3.75, 7.5, and 15 ppm (P < 0.05). However, no significant differences were found between control and 1.875 ppm or between samples 15 and 30 ppm. Although these high and low concentrations were challenging for consumers, the e-tongue resulted in a high degree of discrimination of 93% among all samples. On the principal component analysis plot created by the e-tongue, PC1 explained 85.6% of the variability and was associated with spicy, sweet, salty, sour, and umami sensors. PC2 explained 7.96% and was associated with the bitter and metallic sensors. The 3.75 and 15 ppm samples were defined by PC1, while PC2 defined samples 1.875 and 30 ppm. These results conclude that the e-tongue may be useful in qualitative discrimination among spicy paneer along with sensory evaluation. PRACTICAL APPLICATION: As the market for spicy foods continues to grow, methods for rapid, accurate analysis of the sensory qualities of the food products is needed. As the electronic tongue discriminated effectively among spicy paneer cheese samples, the method could be used alongside sensory testing to evaluate spicy food samples without encountering the typical issues of fatigue common with evaluating spicy foods.

Paneer production: A review

Paneer represents a South Asian variety of soft cheese prepared by acid and heat coagulation of milk. It is popular throughout South Asia and used in the preparation of a number of several culinary preparations and snacks. It is a rich source of high quality animal protein, fat, minerals and vitamins. Due to availability of different types of milk and variation in milk composition, various techniques have been developed for the production of paneer as per the requirements of the consumers with appreciable improvement in the yield and other quality characteristics. Some of the modifications recommended in the preparation of paneer are discussed in this review. Examples of some 'value-added' paneer have been dealt.

Effect of beta-lactoglobulin polymorphism and seasonality on bovine milk composition

The objective was to evaluate the effect of β-lactoglobulin (β-lg) polymorphism and seasonality on milk composition (fat, lactose, total solids, milk urea nitrogen, total protein, true protein, casein and somatic cell counts) of Holstein and Girolando cows. Milk and blood samples from 278 Holsteins cows and 156 Girolando cows were taken during two dry seasons and two rainy seasons, for milk composition analysis and to determine β-lg genotypes, respectively. BB genotype was the most frequent for both breeds, followed by AA genotype for Holstein (BB>AA>AB) and by AB for Girolando cows (BB>AB>AA). No differences were found in milk compositional characteristics among genetic variants of β-lg (AA, AB and BB) either between Holstein or Girolando cows. No association between milk composition and β-lg genetic polymorphism was observed. During the dry season, independently of the breed considered, higher contents of lactose, true protein, casein and casein:true protein ratio were found.