Post-harvest losses of paddy in Sri Lanka are as high as 15 percent of total production. Of this, about 24 percent of losses occur during the threshing and cleaning stage with tractor treading being the most common paddy threshing method. In order to overcome these deficiencies, recently small and combined threshers have been introduced. This study attempted to determine the efficiency of different paddy threshing methods, and to estimate the profitability of small and combined thresher ownership. The level of adaptability of mechanical threshing methods (i.e., tractor treading, small and combined threshers) and the factors that influence the adoption of paddy threshers were also investigated. Multi-stage random sampling was adopted to collect primary data based on a structured questionnaire from Pollonnaruwa district, one of the major rice growing areas in the country. Financial analysis was employed to find the profitability of thresher ownership. An empirical model was estimated to evaluate the efficiency of mechanical threshing methods based on the savings of labour and material. Logit model was fitted to identify the factors affecting thresher adoption. The study revealed that on average, small and combined threshers increase the net income per ha by Rs.6, 345 and Rs.9, 071 respectively, compared to tractor treading. Combined thresher ownership was found to be more profitable than small thresher ownership. The minimum economic operational area for tractor treading, small thresher and combined thresher were 41.78 ha/yr, 3.47 ha/yr and 20.97 ha/yr, respectively. Monthly income, wealth, cultivated extent and farming experiences were significantly related to the adoption of both small and combined threshers. Since replacing tractor treading by threshing machines reduces the post-harvest losses and increases the net income it is recommended that the availability of both types of threshers to be increased depending on farmer resource endowment.

This study was conducted to assess the variations of milk coagulation properties (MCP) among two native cattle types, e.g., Thamankaduwa White (TW), Lankan cattle (LC) and two improved cattle breeds, e.g., Friesian (FR) and Jersey (JS), in relation to distinctive milk protein compositions. MCP traits, including rennet coagulation time (RCT), curd firmness, meltability and yield, were measured. The milk protein profile of each breed/type was analyzed using capillary zone electrophoresis. Significant differences (p < 0.05) were observed among two native and improved cattle breeds/types in relation to RCT. Friesian and TW milk had the longest and shortest (p < 0.05) RCT, respectively. There was no significant difference in firmness among the four breeds/types. The highest (p < 0.05) coagulum yield was recorded for TW milk, followed by LC, JS and FR. TW milk had the highest (p < 0.05) meltability values. As revealed by the protein profiles, κ-casein concentration was significantly higher in TW milk compared to the other three breeds/types. None of the other milk protein fractions showed significant differences among the four breeds/types. The overall results indicate the superior MCP of TW milk, emphasizing the value of native breeds which could be exploited in the development of niche dairy products while supporting the conservation effort of the native cattle gene pool.

This research paper assessed textural, microstructural, sensory and colour properties of set-yoghurts produced using milk from two indigenous cattle types, Thamankaduwa White (TW) and Lankan cattle (LC) compared to two generic cattle breeds, Friesian and Jersey. Instrumental texture profile (firmness, adhesiveness, cohesiveness and springiness), colour space (L* a* b*) and scanning electron micrographs of set-yoghurts during 21 d of storage (4 ± 1°C) were evaluated. Sensory quality attributes were evaluated with 40 untrained panellists using a five-point hedonic scale. Set-yoghurts prepared using indigenous cow milk showed higher (P < 0.05) firmness, cohesiveness and apparent viscosity values compared to those prepared using generic cow milk. As revealed by micrographs, set-yoghurts made from TW milk had lesser and smaller void spaces and a dense protein gel network than gels made from LC and the two generic breeds. The gel network made from Friesian milk showed a comparatively larger porous gel structure and thinner protein strands resulting in a weaker gel than other milk gels. The highest lightness (L*) and yellowness (b*) were observed from set-yoghurt produced from Friesian and LC milk, respectively. Set-yoghurts from TW milk had the highest (P < 0.05) sensory scores for all sensory attributes. The lowest sensory acceptance was recorded in set-yoghurt made from Friesian milk. Thus, milk from TW and LC is likely to be suitable in producing set-yoghurts with superior textural, microstructural and sensory properties, compared to milk from Jersey and Friesian. Our results suggest the merits of using indigenous cow milk in producing set-yoghurts and, thereby, prioritizing the preservation of the genetic pool of these indigenous breeds.

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