2 publications

• Published Subscription 15 Oct 2019

  Whey Proteins—A Potential Nutraceutical

  By Shalini Arora, Tejinder Pal Singh, Rekha ., Ritu Sindhu

  Abstract: Whey protein is considered as a potential nutraceutical as it provides numerous health benefits. Different biological component of whey protein includes β-lactoglobulin, α-lactalbumin and lactoferrin, etc. with proven health benefits. The underlying mechanism by which whey shows its effect is probably by intracellular translation of the Cysteine to Glutathione (GSH) amino acid (AA) which is an effective intracellular antioxidant. Different medical experiments have also demonstrated that whey protein possess excellent …

  Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 2, 2019 · pp. 1–4 Read article →

• Published Subscription 29 Jun 2019

  Production and Processing Methodology of Mozzarella Cheese

  By Shalini Arora, Ritu Sindhu, Rekha .

  Abstract: Cheese is a highly nutritious, diversified and convenient food that offers a variety of flavours and textures. Manufacturing of cheese is the best way of conserving milk solids. Cheese can be used as a snack food, in baked goods or as pre-packaged convenience food. Mozzarella cheese is very popular soft, unripened Pasta Filata cheese and the most often used variety in the food service sector. It has an excellent stretching …

  Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 1, 2019 · pp. 30–34 Read article →