Research and Reviews : Journal of Dairy Science and Technology
Volume 11, Issue 2 (2022)
Published
Table of contents
-
Study on Consumer Acceptance of Biofortified Yoghurt in Varanasi Region, Uttar Pradesh, India
Abstract: Yoghurt being a fermented probiotic milk beverage produced by bacteria that break down the complex compounds in milk to produce a more nutritious product. Yoghurt is popular due to its versatility, especially among youngsters, professionals and the elderly. The quality and quantity attributes can be improved by fortification. Therefore, diseases caused due to the nutritional deficiency can be prevented by fortification. The presented paper focus on determining consumer behaviour when …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 2, 2022 · pp. 1–9 Read article
-
Dairy Entrepreneurship Among Women Self Help Group
Abstract: The vast majority of farmers consider dairy farming to be a vital industry. India is the largest producer of milk and has the highest population of livestock in the world, with close to 57 percent of the world's buffaloes and 16 percent of its cattle. As is becoming more widely acknowledged, dairy firms might contribute more significantly to promoting rural welfare and reducing poverty by creating jobs at the farm …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 2, 2022 · pp. 10–14 Read article
-
Estimation of Crude Protein, Lactose Content and Ether Extract in Different Milk Samples in Nigeria
Abstract: The objective of this study was to evaluate the physicochemical properties such as ether extract, crude protein and lactose content of cow, goat, and camel milk. Three goat milk, cow milk and camel milk samples were collected for the estimation of ether extract, crude protein, and lactose content. The results showed that ether extract (4.14±0.06), crude protein (3.49±0.05) and lactose content (4.19±0.08) is highest in the goat milk, and lowest …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 2, 2022 · pp. 21–24 Read article
-
Role of Functional Foods and Bioactive Components in Building Immunity
Abstract: Milk is termed as a complete food as it is a storehouse of almost all the nutrients required by the human body for survival. Besides the traditional components, milk also contains several critical components that can successfully contribute to the strengthening of immune system of the body. In recent years, focus is given to the importance of food which provide benefits beyond basic nutrition and energy. To understand functional food, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 2, 2022 · pp. 25–31 Read article