Kamdhenu University

Fisheries management requires reliable baseline data on growth and condition parameters of exploited stocks. This study assessed the length-weight relationship (LWRs) and Fulton’s condition factor (K) of Exhippolysmata ensirostris (n = 901) and Solenocera crassicornis (n = 849) from Jafrabad, Gujarat (January 2024–December 2024). These two species were chosen for the study, as penaeid shrimps represent an important component of domestic and export fisheries, while non-penaeid shrimps form an important component of dried fish and traditional seafood markets along the Gujarat coast. Total lengths ranged from 3.37 to 10.00 cm with corresponding body weights of 0.12–5.97 g in E. ensirostris, whereas S. crassicornis exhibited total length range of 3.02–9.83 cm with weight varying between 0.12 and 7.92 g. The LWRs of E. ensirostris showed positive allometric growth (b = 3.14), with a strong model fit (r² = 0.89), and the estimated b value differed significantly from isometric growth (t = 3.90, p < 0.05). Similarly, S. crassicornis also exhibited positive allometric growth (b = 3.08), with a high coefficient of determination (r² = 0.95), and a statistically significant deviation from isometry (t = 3.17, p < 0.05). The K peaked during September–October for E. ensirostris and April–May for S. crassicornis, consistent with spawning periods. This study represents the first global report on the LWRs and K of E. ensirostris, based on field samples collected from Gujarat, India. It provides essential baseline data for the management, conservation, and future stock assessment of these commercially important species in the North-western Arabian Sea ecosystem.

An experiment was conducted to evaluate the effects of probiotic, prebiotic and synbiotic administration on blood enzyme profile, antioxidant activity and health status in neonatal Jaffarabadi buffalo calves. Twenty-four calves, randomized into four groups of six each-control (C), probiotic (T1), prebiotic (T2) and synbiotic (T3)- were selected at 8 days of age. All calves received restricted suckling plus a basal diet and pelleted concentrate as per ICAR (2013) standards. T1 calves were fed probiotics (L. sporogenes and S. cerevisiae, 5 g/day), T2 received prebiotics (mannan-oligosaccharides, 5 g/day) and T3 were given a synbiotic mix (2.5 g each of probiotic and prebiotic per day). Blood enzyme parameters and antioxidant activity were measured on days 0, 84 and 175 of the experiment. Calves were monitored daily for signs of illness. Enzyme levels-including Lactate Dehydrogenase, Alkaline Phosphatase, Aspartate Aminotransferase and antioxidant Superoxide Dismutase-were not significantly affected by feed additives. However, blood Catalase activity was significantly higher (p <= 0.05) in the treatment groups (T1, T2, T3: 54.4-57.9 ng/ml) compared to the control (51.46 ng/ml). Supplementation with probiotic (0%), synbiotic (33.33%) and prebiotic (50%) reduced the incidence of colibacillosis, pneumonia and gastroenteritis compared to control (66.67%). Pyrexia, illness rates were lowest in the probiotic (16.67%) and synbiotic (66.67%) groups, while higher in the prebiotic and control groups (83.33%). In conclusion, feed additives enhanced antioxidant activity and probiotic and synbiotic supplements helped reduce common illnesses in calves.

Kefir is a probiotic-rich beverage that is fermented with beneficial microorganisms that live together in symbiotic association within kefir. The most established health benefits of kefir include gut and digestive health, owing to its rich probiotic diversity, which enhances intestinal balance and lactose digestion. Kefir consumption is associated with certain health enhancing outcomes, including anti-atherosclerotic, anti-inflammatory, antihypertensive, antioxidant, antibacterial, anticancer, and antidiabetic effects. Strong outputs were obtained via antimicrobial, immunomodulatory, anti-inflammatory, and antioxidant effects, supported by extensive experimental evidence. Emerging studies suggest anticancer, antidiabetic, and neuroprotectiveepotentials, although further clinical validation is required. Using the Scopus database, 202 documents published between 2013 and 2022 were identified and submitted for bibliometric analysis using VOSviewer software. Regarding recent applications, 107 documents on kefir published between 2021 and June 2023 were identified. This systematic review provides updated insights into the evaluation of kefir, including its nutritional and microbiological compositions. It also highlights the biological activities of kefir microbiota and emphasizes the significance of kefiran as a functional component.

Microstructure is a fundamental determinant of the quality, functionality, and stability of dairy products, governing critical attributes such as texture, rheology, meltability, and shelf-life. Conventional compositional analyses are not sufficient to fully explain processing-induced changes and product defects, necessitating microscopic approaches. This review examines the role of microstructural analysis as a quality assessment and process optimization tool for several dairy products, including fluid milk, fermented products, cheese, ice cream, butter, traditional dairy products, and milk powders. Emphasis is placed on the application of complementary microscopy techniques, light microscopy, confocal laser scanning microscopy, scanning and transmission electron microscopy, and cryogenic imaging methods, to elucidate the spatial organization and interactions of casein networks, fat globules, aqueous phases, air cells, and crystalline components. The review discusses evidence linking microstructural features with macroscopic product properties, demonstrating influence of processing variables such as homogenization, heat treatment, fermentation, freezing, and ripening on the changes in structural organization and, consequently, product characteristics. Furthermore, it illustrate the utility of microscopy in defect and critical control point identification, and industrial troubleshooting, including syneresis in yoghurt, textural defects in cheese, recrystallization in ice cream, and poor rehydration of milk powders and establishes microscopy as an indispensable tool for dairy product design, and quality control, providing considerable potential for enhancing consistency, functionality, and processing efficiency for dairy industry.

ABSTRACT Background Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and underlying structure of frozen yoghurt matrix. Aim This study aimed to evaluate the effects of type of fruit flavor and their usage levels on the proximate composition, physico‐chemical properties, and sensory attributes of low‐fat (2.0% milk fat) frozen yoghurt with particular emphasis on the influence of fruit‐derived acids and soluble acids on the frozen yoghurt matrix. Methods Two fruit flavors viz., orange crush and pineapple crush each were incorporated at 9.0%, 10.5%, and 12.0% levels by weight in frozen yoghurt formulations to examine their effects on composition, viscosity (of mix), overrun, melting behavior, and sensory properties. Major Findings Increasing fruit crush level significantly (p≤0.05) elevated the total carbohydrates and total solids, while ash content decreased; fat and protein content remained unchanged. Pineapple‐flavored samples exhibited higher viscosity (340.60 to 388.40 cP vs 316.73 to 350.57 cP for orange flavored counterpart), acidity, and melting rate (indicating lower melting resistance) compared to orange‐flavored ones, when compared at the same usage level of fruit crush. The overrun of frozen yoghurts tended to decrease with increasing fruit crush usage levels, with pineapple samples showing lower overrun than the ones utilizing orange crush. The increase in viscosity observed in fruit‐flavored mix samples may be attributed to interactions between fruit‐derived pectin and milk proteins, which strengthened the colloidal network of the yoghurt matrix. Additionally, citric acid present in fruit crush possibly partially destabilized casein micelles, influencing gel structure and the acidity of the product. Scientific or Industrial Implications Sensory evaluation revealed that the optimized frozen yoghurt sample (O2) achieved the highest overall acceptability score of 92.10 out of 100.00. The recommended usage level of orange crush was 10.5% by weight of frozen yoghurt formulation in order to obtain orange flavoured low‐fat (2% milk fat) frozen yoghurt, balancing desirable texture, flavor, and overall acceptability.