Research and Reviews : Journal of Dairy Science and Technology
Volume 10, Issue 1 (2021)
Published
Table of contents
-
Biochemistry of Milk: A Comprehensive Review
Abstract: Milk is an important material for all dairy items it is a highly complex physicochemical system, containing colloidal proteins and the nature of such items are vigorously affected by the attributes of the milk. The properties of milk, and the items made or isolated from milk, are a lot controlled by the properties of its constituents. These properties are especially pertinent when milk is prepared. In this review, the primary …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 1, 2021 · pp. 1–4 Read article
-
Assessing the Baking Characteristics of Mozzarella and Pizza Cheeses
Abstract: Mozzarella/Pizza cheese is considered an important specialty cheese since it can be consumed directly or as an ingredient in other food products. It exhibits functional properties inclusive of baking properties such as Shred ability, meltability, fat leakage, stretchability, browning, etc. during their end use application in food. Assessing such properties of cheese is of significance since the cheese users at the restaurants and even the varied connoisseurs of cheese have …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 1, 2021 · pp. 22–43 Read article
-
Effect of Sodium Caseinate Hydrolysate-Zinc Complex on the Quality Characteristics of Cupcake
Abstract: Casein hydrolysates (CNH)-mineral complexes are a promising strategy for enhancement of mineral absorption and reduction of mineral deficiency. In the present research, an attempt was made to develop CNH-Zn complex incorporated cupcake and in-vitro bioavailability of the zinc from the cupcake was explored. Among the various enzyme substrates used for the hydrolysis, the highest degree of hydrolysis was obtained for 1:25 enzyme substrate ratio for 120 min and 700 mg …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 1, 2021 · pp. 44–54 Read article
-
A Conceptual Study of Breast Feeding with special reference to its Promotion
Abstract: According to National Health Service, exclusive breastfeeding (giving your baby breast milk only) is advised for first 6 months, that is, about 26 weeks of baby’s life. After about 6 months, other nourishing liquid and semisolid diet should be given to baby along with breast milk, which will help him continue to grow and develop. Any amount of breastfeeding has a positive effect. The longer you breastfeed, the longer the …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 1, 2021 · pp. 55–62 Read article