Background and Aim: Goats play a vital role to provide nutrition as well as the development of the national economy in Bangladesh. The goats are infected by various diseases which may decline their health conditions. The present study was conducted to determine the prevalence of infectious diseases of goats in Sylhet district, Bangladesh. Materials and Methods: The current study was conducted in the District Veterinary hospital, Sylhet, Sylhet between March 2019 to February 2020. About 1230 goats were recorded throughout the study. The total diseases were analyzed based on clinical signs, patient owners complain and laboratory examinations. The prevalence was measured according to sex, age, season and breed of the goats which were studied. Statistical analysis was performed by Chi-square test. Results: In this study, 1230 goats were found to be diseased at Sylhet veterinary hospital, Sylhet. The highest prevalence was recorded with bacterial disease (34.39%) followed by mixed infection (26.1%), parasitic disease (19.84%), viral (19.68%). The highest prevalence was found with PPR (18.54%), upper respiratory infection (14.31%), pneumonia (9.37%), diarrhea (8.78%), keratoconjunctivitis (5.69%), shipping fever (5.37%) mastitis (4.63%), anaplasmosis (4.07%) and arthritis (3.9%). Prevalence of diseases in female goat (65%) was significantly higher than in male goat (35%). Infection rate of goat was significantly higher in over 24 months of age (29%) followed by 6-12 month (24%), 0-6 month (20%), 13-16 month (17%) and 19-24 month (10%) (P>0.001). The percentage of disease in goats was higher in rainy season (42%) compared to in winter season (31%) and in winter season (27%). The prevalence of diseases in goat with breed variation. The prevalence of infectious disease in goats was relatively higher in black Bengal goat (61%) followed by in local (23%) and in Jamunapari (27%). Conclusion: These results show the high rate of numerous infectious diseases in the goats of ......

The utilization of whey is not only used for food extras but can also be taken other bioactive components. Whey has several bioactive ingredients such as organic acids (lactic acid), active peptides, and proteins that act as antimicrobials, antioxidants, and immune system boosters. Another use of whey cheese is to make whey cheese into fermented products, such as Acetobacter xylinum with functional food products, namely nata de whey. This study used a two-factorial randomized block design (RBD). The first factor is the difference in the source of raw materials, namely coconut water (P0) and whey cheese (P1), and the second factor is the length of fermentation, namely 11 days and 14 days with three replications. The results of the Physical quality (yield and thickness of cellulose) in coconut water raw material (P0) was higher (P> 0.05) compared to raw material for whey cheese (P1), physical quality of fermentation time treatment and source of raw materials had no interaction, however seen from the average treatment duration of fermentation has an effect, namely P0 is higher than P1 (P <0.01). In terms of chemical qualities such as protein, fat, vitamins were better in nata de whey (P <0.01), while the crude fiber content was better in coconut water (P0) (P <0.01).