Prevalence of Antibiotic Resistance in Dairy Strains of Streptococcus ...

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DPS - 35Development of Milk Solids and SorghumBased Extruded Breakfast FoodK. V. Reddy & Satish KulkarniSouthern Campus, NDRI, Bangalore - 560 030Extrusion is being increasingly used for the manufacture of a variety of snack foods. In thisprocess, the cereals are cooked at high temperature for a short time. During the process, starch isgelatinized and protein is denatured, which improves their digestibility. Anti-nutritional factors thatmay be present also get inactivated. Microorganisms are largely destroyed and the product’sshelf-life is thereby extended. The products can also be fortified easily with additives. So far, sorghumextrusion products have not yet been produced on a commercial scale. An attempt was made toproduce sorghum based extruded breakfast food. Popped sorghum and roasted sorghum floorswere blended separately with milk powders (SMP/WMP) at 20, 30 and 40%. Sugar at 8% was addedin all the trials. The mixes were fed to extruder at 9 and 13% moisture and the temperature of extrusionwas kept constant at 120°C. The extrudates were tray dried to final moisture content of 6% andthe expansion ratio was in the range of 1.80- 2.15. This breakfast food was subjected to sensoryevaluation by a panel of judges on 9 point Hedonic scale. The extruded product with the formulationof roasted Sorghum:SMP:Sugar in 10:6:1 ratio scored higher score, in comparison to otherformulations, in terms of appearance and overall acceptability scores. Proximate composition of theproduct was Protein - 16.8%, Fat - 2.8% and Carbohydrate & Sugars - 74.3%. It can be concludedthat sorghum can effectively be used with milk solids to make an acceptable extruded breakfast food.DPS - 36Use of Staphylococcus Protein-A as anImmunodiagnostic Agent for Identification ofStaphylococcus MastitisPradip Kumar Das and Y. Hari BabuDept. of Veterinary Microbiology, KVAFSU, Veterinary College, Bidar - 585 401 KarnatakaMastitis in bovines continues to be a growing problem in lactating animals. Looking at theincidence of staphylococcal mastitis, considering the fact that protein-A content of coagulase positivestaphylococci has commonest marker of pathogenicity, the present research was undertaken todevelop a more rapid method of detection or identification of staphylococcal mastitis. A total of96 mastitic milk samples colleted from cows and buffaloes which were suffering from mastitis werescreened for isolation of Staphylococcus spps. Nutrient broth and Mannitol salt agar was found to besatisfactory for the isolation of Staphylococcus spps. A total of 46 isolates of Staphylococcus sppswere obtained. Characterization of Staphylococcus aureus was done and most of the isolates werepositive for all the biochemical tests. The protein-A concentration was found to be 1.275 mg/ml.DOT-ELISA was used for immunossary for detecting antigen in milk. Brown spots were seenindicating positive or Staphylococcus aureus in milk. Large number of mastitis milk sample can bedetected within a short period of time than other conventional methods. It is also help in detectingmastitis at an early stage so that economic loss due to mastitis can be reduced and treatment couldbe given early.
DPS - 37Admixing of Buttermilk to Buffalo Milk forQuality Production of ChhanaKumar J. and Gupta, V.K.Dairy Technology Division, National Dairy Research Institute, Karnal - 132 001 (Haryana)Chhana produced from buffalo milk has been reported to be hard and greasy and not fit forrasogolla preparation. Sweet cream buttermilk (SCBM), on the other hand, is known for producingextra soft chhana. An investigation was undertaken to make optimum quality chhana byadmixing different proportion of SCBM (0, 25, 40, 60 and 75%, on total solid basis) to buffalo milk. Asproportion of SCBM in buffalo milk increased, there was significantly (p
Page 3 and 4: DPS - 5Studies on Bioactive Isoflav
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Page 13 and 14: DPS - 25 Optimization of Ingredient
Page 15 and 16: DPS - 29Studies on Suitability of S
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Page 21 and 22: DPS - 41Evaluation of Selected Tech
Page 23 and 24: DPS - 45Rate of Acidity Development
Page 25 and 26: DPS - 49Is A Probiotic Dahi Safe Fo
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Prevalence of Antibiotic Resistance in Dairy Strains of Streptococcus ...

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