Mastitis is characterized by increase of somatic cell counts (SCC) in secreted milk, local inflammation associated with swelling, heat, pain, redness of the udder, and abnormal looking milk. The problem continues to remain highly prevalent in high yielders and causes significant economic losses to the farmers. The present study was carried out for one year in small holder dairy farms in the suburban villages of Bhubaneswar city. A total of 1024 cows, each with yield record of minimum seven litres milk per day, belonging to 398 farmers, were recruited for the study. A total of 4094 quarter milk samples from 1024 lactating cows were screened for mastitis. The overall prevalence of mastitis, subclinical and clinical mastitis in current study was 41.1%, 32.8% and 8.3%, respectively.The prevalence of subclinical and clinical mastitis in Holstein Friesian cross was 38.8% and 11.9%, respectively. The highest prevalence was recorded in cows aged more than 7years. The parity number was an important risk factor as mastitis was more common in the animals with increasing parity number. The incidence of mastitis increased with higher hygiene score. A total of 422 pooled milk samples showed bacterial growth and 417 (98.63%) bacterial isolates could be identified, either as single (94.50%) or mixed (1.37%) infection. The most common bacterial cause of infectious SCM was Staphylococcus species constituting 55.4% of infections.The highest degree of antimicrobial sensitivity was recorded for marbofloxacin (98.88%). The outcome of the present study may facilitate the mastitis control by developing specific strategies to reduce cost of treatment and antibiotics overuse, and to enhance food safety and public health.
In the world alcoholic beverages, such as whiskey, rum, beer etc were taken daily by about 2 billion people (WHO report). About 12% people consumed wine in their party, occasion, festival but the more alcohol containing wine are harmful for human. Some of local and cheap alcoholic beverage contain high amount of ethanol or contaminated by methanol, arsenic and other microorganism that are harmful for human being. In this present work, the nutraceutical wine was prepared using Madhuca longifolia (mahua) flower. The results of this investigation shown that the nutraceutical wine produced from mahua flower was highly nutritious containing 41% polyphenol, 28% ascorbic acid and a high content of protein and low concentration of ethanol and carbohydrate, which signifies the potential benefit of the wine.
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