Detail:

Jasmatbhai Meghjibhai Surani, a farmer from Bhimdad village of Gadhada taluka of Bhavnagar district uses sour buttermilk. According to the farmer, fox is doing harm in crops like peanuts (Arachis hypogaea), sweet potatoes (Ipomoea batatas), maize (Zea mays) and vegetables. To solve this problem, round shaped vessel full of buttermilk are kept at different places in the field. So by doing this, foxes went away as it produces bad smell. If quantity of buttermilk gets reduced in vessel, it is again refilled.

Knowledge Provider / Innovator: Jasmatbhai Meghjibhai Surani
Agro-Ecological Zone: North Saurashtra, South Saurashtra (GJ-6,GJ-7)
Address: At Bhimdad via Taturn, Gadhada, Bhavnagar
District: Bhavnagar
State: Gujarat
PIN Code 364710

Crop: Peanuts (Arachis hypogaea), Sweet potatoes (Ipomoea batatas), Maize (Zea Mays) and Vegetables
Crop Family: Legumes, Morning-glories, Grasses
Crop Scientific Name: (Arachis hypogaea), (Ipomoea batatas), (Zea Mays), and Vegetables
Crop Vernacular Name: Magfali, Mumfali, Shakariya, Mitha Aalu, Makai, Bhutta, Makka, Chujak
Formulation: Round shaped vessel full of buttermilk are kept at different places in the field.
Ingredients: Sour Buttermilk

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PAS 1:

"Use of ultrafiltration and supercritical fluid extraction to obtain a whey buttermilk powder enriched in milk fat globule membrane phospholipids - Whey buttermilk, a by-product from whey cream processing to butter, is rich in milk fat globule membrane (MFGM) constituents, which have technological and potential health properties. The objective of this work was to produce a dairy ingredient enriched in MFGM material, especially phospholipids, from whey buttermilk. Whey buttermilk was concentrated by ultrafiltration (10×) and subsequently diafiltered (5×) (10 kDa molecular mass cutoff membrane) at 25 °C and the final retentate was spray-dried. The whey buttermilk powder was submitted to supercritical extraction (350 bar, 50 °C) using carbon dioxide. The membrane filtration removed most of the lactose and ash from the whey buttermilk, and the supercritical extraction extracted exclusively non-polar lipids. The final powder contained 73% protein and 21% lipids, of which 61% were phospholipids. This ingredient, a phospholipids-rich dairy powder, could be used as an emulsifier in different food systems."
https://www.sciencedirect.com/science/article/abs/pii/S0958694610000877