Research and Reviews : Journal of Dairy Science and Technology
Volume 11, Issue 1 (2022)
Published
Table of contents
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A Review on Dairy Products by Microbial Considerations in Dairy Processing
Abstract: The microbial quality of air in a dairy processing factory was assessed to determine the role of air as a source of contamination and deterioration of milk and milk products. When examining microbial activity in dairy products,not only for shelf stability but also for organoleptic considerations and the capacity for fermentation to occur, raw material assessments in plant monitoring and, in certain situations, end-product testing are critical. “Milk” is a …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 1, 2022 · pp. 1–6 Read article
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Dairy Processing and Quality Assurance in Pradeshik Co-operative Dairy Federation (PCDF)
Abstract: Milk is synthesized in specialized cells of the mammary gland and is virtually sterile when secreted into the alveoli of the udder. In general, indicate some level of mastitis in the herd as well as the potential for quality defects in raw milk and processed dairy products. Quality defects are generally the result of enzymes associated with infection and somatic cells that breakdown proteins, milk fats, and other components resulting …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 1, 2022 · pp. 21–26 Read article
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Production and Utilization Pattern of Milk and Milk Products in Rajasthan: An Empirical Study
Abstract: The study was aimed to assess the inter-regional differences existing in production and utilization pattern of milk and milk products across regions in Rajasthan. The regions identified for the study were South and South-Eastern plains (S&S-E plains), Transitional & Eastern plains (T&E plains) and North and North-Western plains (N&N-W plains). The data was collected from 120 milk producing households spread across six villages (2 villages from each region) and from …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 1, 2022 · pp. 27–35 Read article
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Studies on Physiochemical Attributes and Sensory Evaluation of Steamed Sweetened Dairy Products and there will be an Innovative Study in Food Science
Abstract: Chhana is one of the popular traditional Indian dairy products. It is high in nutritive value, consumed by people of different age group almost in every house. Chhana is mainly used as base ingredients for manufacturing of sweetmeats, especially in eastern region of India. To increase the palatability of chhana, an attempt was taken to develop a product-steamed sweetened chhana by adding sugar into chhana and steaming the mixture. On …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 1, 2022 · pp. 36–45 Read article
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Dairy Based Novel Ingredients Using by Membrane Technology
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