2 publications

• Published Subscription Review Article 1 Apr 2026

  Detection and Control of Adulterants in Milk

  By Nupur Raj

  Abstract: Milk is one of the most essential and widely consumed staple foods, valued for its rich nutritional composition, including proteins, fats, vitamins, and minerals necessary for human growth and health. However, the increasing demand for milk, coupled with economic incentives, has led to the widespread issue of milk adulteration, posing serious concerns for food safety and public health. Adulteration involves the addition of harmful or inferior substances to milk, either …

  Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 1, 2026 · pp. 1–6 Read article →

• Published Subscription Review Article 7 Nov 2024

  Nutritional Comparison of Plant-Based Dairy Alternatives vs. Cow's Milk

  By Nupur Raj

  Abstract: The increasing popularity of plant-based dairy alternatives has sparked a closer look at how they compare to traditional cow’s milk, especially in terms of nutrition and health. Cow’s milk is usually regarded as a good source of high-quality protein, calcium, vitamins B12 and D, and other critical elements. Its complete protein and easily absorbed calcium make it particularly important for bone health. However, more people are turning to plant-based options …

  Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 3, 2024 · pp. 7–11 Read article →