2 publications

• Published Subscription 24 May 2022

  Dairy Based Novel Ingredients Using by Membrane Technology

  By Priyank Dudhrejiya, Suneeta Pinto2, Sunil Patel, Satish Parmar

  Abstract: Rapid developments in the range and capabilities of membranes available have a potential to hugely affect the dairy industry as a whole. Membrane processing is an excellent tool for the fractionation of milk proteins. A wide range of products, having unique nutritional and functional characteristics have been developed by employing membrane processing. Membrane technology has potential benefits of separation of intact form of ingredients from milk or whey at a …

  Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 1, 2022 · pp. 7–20 Read article →

• Published Subscription 29 Feb 2020

  Frozen Yoghurt: A Review

  By Priyank Dudhrejiya, Suneeta Pinto, Satish Parmar

  Abstract: AbstractFrozen yogurt is a unique dairy product with physical properties related to ice cream, and nutritional and sensory characteristics related to fermented milk products. In the recent past, various research workers have investigated the feasibility of manufacture of various types of frozen yoghurt viz. probiotic frozen yoghurt, frozen bifidobacterium yoghurt, low fat and high protein frozen yoghurt, frozen yoghurt from camel milk, frozen yoghurt from condensed cottage cheese whey, frozen …

  Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 3, 2019 · pp. 1–12 Read article →