Research and Reviews : Journal of Dairy Science and Technology
Volume 11, Issue 3 (2022)
Published
Table of contents
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Heat induced changes in casein
Abstract: In current times, dairy sectors involve milk being always subjected to heat treatment; main examples are: high temperature-short time (72 ˚C × 15 sec) pasteurization, low temperature-long time pasteurization (65 ˚C × 30 min), ultra-high temperature sterilization (140 ˚C × 5 sec), thermization (65 ˚C × 15 sec), in-container sterilization (112 ˚C × 15 min). Calcium chelators are, however, capable of increasing the heat stability of milk. Milk is considered …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 3, 2022 · pp. 1–5 Read article
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Factors Affecting Adoption of Clean and Safe Milk Production Practices in Kerala
Abstract: The pattern of adoption of clean and safe milk production practices among 210 farmers selected from three districts Kollam, Thiruvananthapuram, and Palakkad was analyzed. An attempt was made for the development of the Clean and Safe Milk Production Index (CSMPI) based on the responses received from the farmers. The CSMPI associated with the risk of contamination hazard had thehighest mean score, whereas among all the indices, storage-related CSMPI values showed …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 3, 2022 · pp. 15–22 Read article
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A Review on Effects of Processing Techniques on the Nutritional Value and Safety of Dairy Products
Abstract: This article provides a comprehensive review of the impact of various processing techniques on the nutritional value and safety of dairy products. Dairy products are an important source of nutrition for people of all ages, and processing techniques are used to extend their shelf life, improve their texture, and enhance their flavor. However, processing can also have negative effects on the nutritional content and safety of these products. This review …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 3, 2022 · pp. 23–27 Read article
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On-farm Evaluation of Female Calf Production Through Assisted Reproduction in Improving Smallholder Dairying in Mirab Azerinet Woreda, South Region, Ethiopia
Abstract: In dairy industries production of a heifer for herd replacement and to increase income is a key component. This study was planned to compare artificial insemination (AI) efficiency by using sexed (sex-sorted) semen and conventional semen types and to develop ideas in the production scheme of replacement female calves. Data had been gathered from January 2018 up to December 2019 on 846 inseminations in non-pregnant indigenous cows and heifers. There …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 3, 2022 · pp. 28–33 Read article
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Vegetables as Functional Ingredients in Cheese and Cheese-like Products
Abstract: Cheese is an excellent dietary source of high-quality protein, vitamins and minerals such as absorbable dietary calcium. However, it lacks in certain phytonutrients like antioxidants and polyphenols. The enrichment of cheese products with vegetables is an effective way to promote functionality by improving rheological and physicochemical properties of the final product.Vegetables with higher dietary fibres could be used to improve the fiber content of cheese and cheese like products. In …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 3, 2022 · pp. 6–14 Read article