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2 publications

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    Nutritive Value and Health Benefit of Fermented Milks

    By Tanmay Hazra, Kamal Gandhi, Anamika Das

    Abstract: Fermented milk plays a very vital role in human civilization from ancient time. Fermented milk product is not only nutritionally superior but it has plenty of health benefits, though all the health benefit mechanisms of fermented milk is not known but in future fermented milk would be one of the substitute of medicine.Keywords: Lactic acid, β-galactosidase, biological value, anticholesterolemic

    Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 3, 2013 · pp. 25–28 Read article

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    Modified Milk Fat and Its Applications in Food Products

    By Kamal Gandhi, Prabin Sarkar, Ashok Aghav, Tanmay Hazra, Darshan Lal

    Abstract: Natural fats have complex composition as they are composed of several fatty acids present primarily as triacylglycerols, which give fat highly diverse functional and nutritional properties. This complexity of fat provides opportunities for modifying themselves for different applications. The negative nutritional and physical image of the fat, especially certain saturated long chain fatty acids, trans-fats, cholesterol as well as poor spreadability and oxidative susceptibility has driven the development of technologies …

    Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 3, 2013 · pp. 16–24 Read article

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