Papers by Pagthinathan Mylvaganam
Advances in technology, Apr 6, 2024
Heat stress in livestock animals is one of the promising topics discussed especially with climate... more Heat stress in livestock animals is one of the promising topics discussed especially with climate change. Even though it is complicated to accurately measure at which point the cattle may suffer from heat stress due to different external and internal factors, mitigation of heat stress is quite important because a cow can lead to hyperthermia if it couldn't maintain the thermoneutrality of its body. A great number of researches were conducted to find out the factors that lead to heat stress and the effects of heat stress on the production, reproduction, respiratory rates, heart rate, and feeding behaviors of cattle. Mitigation strategies for heat stress were also revealed under different means by mitigating heat exchange pathways which lead to accumulate the heat within the body, and management strategies including nutritional management. The present review was to elaborate on those findings to critically evaluate how dairy cattle are affected by heat stress in the livestock industry and the investigated mitigation strategies of heat stress to regulate the body heat of cattle.
Calf rennet is the main enzyme component has been widely used as a milk clotting enzyme for chees... more Calf rennet is the main enzyme component has been widely used as a milk clotting enzyme for cheese making. The high price of traditional rennets and ethical consideration associated with their use promoted the new rennet substitute. The cheeses were studied to determined difference chemical, biochemical and sensory characteristics throughout of 2 months of ripening. The cheese yield produced from commercial enzyme was (p<0.05) higher than cheese produce from kesinai enzymes. Both cheese samples were compositionally alike except for moisture, protein contents and pH. In both cheese moisture contents declined (p<0.05) with ripening period while pH was increased with ripening time. Total nitrogen (TN), non protein nitrogen (NPN) and non casein nitrogen (NCN) were (p<0.05) higher in whey of cheese made with kesinai enzyme than cheese made with commercial enzyme. The amount of NPN and NCN found in cheese made with kesinai enzyme was (p<0.001) higher than in cheese made with c...
International Journal of Advanced Research, 2019
Pagthinathan Mylvaganam 1 and Hasanah M. Ghazali 2 . 1. Faculty of Agriculture, Eastern Universit... more Pagthinathan Mylvaganam 1 and Hasanah M. Ghazali 2 . 1. Faculty of Agriculture, Eastern University, Sri Lanka, Vantharumoolai, Chenkalady, Batticaloa 30000, Sri Lanka. 2. Faculty of Food Science and Technology, University Putra Malaysia, UPM 43400, Serdang, Selangor, Malaysia. ...................................................................................................................... Manuscript Info Abstract ......................... ........................................................................ Manuscript History Received: 12 March 2019 Final Accepted: 14 April 2019 Published: May 2019
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Papers by Pagthinathan Mylvaganam