The aim of the current study was to evaluate the effect of apple peel polyphenol extract (APPE) on the physicochemical and microbiological properties of probiotic yoghurt. Five concentrations of APPE were added in probiotic yoghurt as: (1) CTL, control without APPE; (2) AE1, addition of 1% APPE; (3) AE2, addition of 2% APPE; (4) AE3, addition of 3% APPE; (5) AE4, addition of 4% APPE; and (6) AE5, addition of 5% APPE. The prepared probiotic yoghurt was stored at 4 °C for 21 days and analyzed for physicochemical and microbiological properties. The initial viable count of L. bulgaricus, S. thermophilus, B. lactis and L. acidophilus were similar in all yoghurt samples at day 1. The maximum viability loss of probiotics was observed in CTL (p < 0.05). The lowest viability loss of probiotics was observed in AE5 samples (p < 0.05). The acidity, water holding capacity and viscosity were increased with the addition of APPE. No significant effects were observed on milk fat and total solid contents of probiotic yoghurt with the addition of APPE. The total phenolic contents of probiotic yoghurt increased significantly as 0.59, 0.71, 0.97, 1.18, 1.35 in AE1, AE2, AE3, AE4 and AE5, samples respectively. It was observed that AE3 and AE4 samples had better taste, flavour and colour with good texture. The survival of probiotics and antioxidant activity of the yoghurts were enhanced with the addition of APPE. In conclusion, apple peels could be successfully used as prebiotic in yoghurt with increased viable counts of probiotics.

Ripening of cheddar cheese is a time taking process, duration of the ripening may be as long as one year. Long ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese ripening should be discovered which can significantly reduce the ripening time without compromising the quality characteristics of cheddar cheese. In accelerated ripening, cheese is usually ripened at higher temperature than traditional ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in accelerated ripening using cheddar cheese as an oxidation substrate. The ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T₂), 200 mg/kg vitamin E (T₃), 800 μg/kg selenium (T₄), 1200 μg/kg selenium (T₅), vitamin E 100 mg/kg + 800 μg/kg selenium (T₆) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T₇). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Addition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of cheddar cheese. After 6 weeks of ripening, total antioxidant capacity of T₁, T₂, T₃, T₄, T₅, T₆, T₇ and standard cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of ripening, reducing power of T₁, T₂, T₃, T₄, T₅, T₆, T₇ and SC cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T₆ and T₇ were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T₁ and standard cheese after 6 weeks of ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard cheese were not significantly influenced from each other in 0, 6 and 12 weeks old cheddar cheese. Peroxide values of T₁, T₂, T₃, T₄, T₅, T₆, T₇ and standard cheese after 6 weeks of accelerated ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO₂/kg). After 6 weeks of ripening, anisidine value of T₆ and T₇ were 6.55 and 6.14. Conjugated dienes of T₁, T₂, T₃, T₄, T₅, T₆, T₇ and standard cheese, after 6 weeks of accelerated ripening were 0.61, 0.55, 0.42, 0.77, 0.65, 0.17, 0.15 and 0.19. After 6 weeks of accelerated ripening, concentrations unsaturated fatty acids in T₁, T₂, T₃, T₄, T₅, T₆, T₇ and standard cheese decreased by18.19%, 17.45%, 16.82%, 16.19%, 12.71%, 8.48%, 6.92% and 14.71%. After 12 weeks of accelerated ripening, concentration of unsaturated fatty acids in T₁, T₂, T₃, T₄, T₅, T₆ and T₇ and standard cheese decreased by 26.2%, 21.2%, 18.7%, 14.2%, 10.4%, 4.84%, 1.03% and 6.78%. Cheddar cheese samples added with vitamin E, selenium and their combinations produced more organic acids during the ripening period of 12 weeks. After 6 and 12 weeks of ripening, flavor score of T₆ and T₇ was better than standard ripened cheddar cheese. After 6 weeks of accelerated ripening, sensory characteristics of T₆ and T₇ were similar to cheddar cheese that was ripened at 4 °C for 9 months. Ripening time of cheddar cheese may be reduced to 6 weeks by elevated temperature (18 °C) using vitamin E and selenium as antioxidants at T₆ and T₇ levels.

Water buffaloes wallow in water to combat heat stress during summer. With the decreasing reservoirs for wallowing, the farmers use sprinklers to cool the buffaloes in Pakistan. These sprinklers use a large quantity of groundwater, which is becoming scarce. The objective of the current study was to determine the effect of different sprinkler flow rates on the physiological, behavioral, and production responses of Nili Ravi buffaloes during summer. Eighteen buffaloes were randomly subjected to three sprinkler flow rate treatments in a double replicated 3 × 3 Latin square design. The flow rates were 0.8, 1.25, and 2.0 L/min. During the study, the average afternoon temperature humidity index was 84.6. The 1.25 and 2.0 L/min groups had significantly lower rectal temperature and respiratory rates than the 0.8 L/min group. Water intake was significantly higher in the 0.8 L/min group. Daily milk yield was higher in the 1.25 and 2.0 L/min groups than in the 0.8 L/min group. These results suggested that the sprinkler flow rates > 0.8 L/min effectively cooled the buffaloes. The sprinkler flow rate of 1.25 L/min appeared to be more efficient, as it used 37.5% less water compared to the 2.0 L/min.

Sprinkler cooling is a common heat abatement method in dairy cows and uses huge quantities of groundwater. Sprinkler flow rate and timing affect cow cooling and water use efficiency, but little is known about how these strategies may influence dairy cow performance under heat stress conditions in Pakistan. The objective of this study was to evaluate the cooling efficiency of different sprinkler cycles and flow rates in Holstein Friesian cows under semi-arid summer conditions in Pakistan. Thirty (30) lactating cows were subjected to 2 sprinkler flow rates and 3 sprinkler cycle strategies in a crossover design. Flow rates were 1.25 and 2 L/min, and the sprinkler cycles (water on|off) were: 3 min on|3 min off, 3 on|6 off, and 3 on|9 off. Results showed that the 1.25 L/min flow rate had a similar performance to the 2.0 L/min group in terms of milk yield and behavior, despite using 37.2% less water. The respiration rate was lowest in the 3|3 sprinkler cycle (SC) group, followed by the 3|6 and the 3|9 SC groups, respectively. Milk yield in the 3|3 group was 2 kg/d higher than the 3|9 group. In conclusion, these findings suggest that the 3|3 sprinkler cycle and 1.25 L/min flow rate may be a more efficient option in terms of water use while maintaining cow performance in semi-arid heat stress conditions.

The objective of this study was to assess the role of production systems and management strategies on groundwater use at dairy farms in Punjab, Pakistan. In a prospective cohort observational study, 14 dairy farms were enrolled from the districts Okara and Kasur, Punjab. The farms were divided into two production systems: 1) peri urban dairy farms, PU (n = 7; herd size 35 ± 10); and 2) rural market oriented dairy farms, RM (n = 6; herd size 32 ± 6; Mean ± SD). One commercial dairy farm with Holstein cows (herd size = 60) was enrolled as a case study. Water flow meters were installed at the groundwater sources and the readings were taken fortnightly for 12 months. Results showed that the amount of daily on-farm groundwater use was higher in the PU dairy farm (117 ± 7 L/buffalo; Means ± SE) compared to the RM farm (80 ± 8). The farms having dirt floor used less water (78 ± 7) than the farms with brick floor (119 ± 9 L/buffalo). Furthermore, the farm having access to surface water used significantly less water (77 ± 10) than the farms having no such facility (120 ± 5 L/buffalo). Groundwater use was highest in July (145 ± 9) and lowest in February (58 ± 15 L/buffalo). The descriptive data from a commercial dairy farm revealed that the average water use during summer months was 844 ± 81 L/cow (Mean ± SD). The current findings conclude that production system, management practices and season greatly influenced on-farm groundwater use at dairy farms.