Research and Reviews : Journal of Dairy Science and Technology
Volume 12, Issue 1 (2023)
Published
Table of contents
-
Studies on the Proximate Composition of Yogurt Enriched with Pink Guava Powder
Abstract: Dietary fiber and bioactive chemicals, which have been extensively investigated for their potential health advantages, have recently found new uses in the food and dairy industries. Taking into account the present surge in demand of consumers, an effort is made to increase the nutritional parameter of yogurt, notably the amount of dietary fiber, by the incorporation of freeze-dried pink guava powder (FPGP). The yogurt was made by varying its concentration …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 1, 2023 · pp. 1–12 Read article
-
Role of Probiotics in Dairy Products: Explore the use of Probiotics in Dairy Products
Abstract: Probiotics, live microorganisms that confer health benefits to the host when consumed in adequate amounts, have gained significant attention for their potential role in promoting gut health and overall well-being. Dairy products, such as yogurt, cheese, and fermented milk, have emerged as popular vehicles for delivering probiotics to consumers. This review article explores the use of probiotics in dairy products and their impact on human health. An overview of probiotics …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 1, 2023 · pp. 13–17 Read article
-
Exploring the Role of Microbiota in Dairy Science: Understanding the Gut Microbiome of Dairy Animals for Enhanced Milk Production
Abstract: This article delves into the intriguing realm of dairy science, focusing specifically on the role ofmicrobiota in the context of milk production. Microbiota, particularly the gut microbiome, plays a crucial role in the overall health and productivity of dairy animals. Understanding the complex interactions between the gut microbiota and the host organism has the potential to revolutionize dairy industry practices and improve milk quality. Article highlights recent advancements in the …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 1, 2023 · pp. 18–24 Read article
-
Buttermilk (Takra) for Gut Health: A Review from the Standpoint of Ayurveda
Abstract: Takra, like Ahara, is advantageous for both healthy people and those who are ill (food). Ahara is similar to Prana (basis of life). The best medication, according to Acharya Kashyap, is Ahara. One of the Aharadravyas identified in Ayurveda as having many therapeutic virtues is Takra (buttermilk). Takra is recommended for a variety of illnesses, including Grahani (sprue), piles, diarrhoea, etc. as a single medication, Anupan (vehicle), or Pathya (wholesome). …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 1, 2023 · pp. 25–32 Read article
-
Infant Milk Formula: Harmonization of Standards
Abstract: Harmonization of standards is the key task for regulators across the world, mainly, for processed foods. For this, harmonized codes (Food Code System) are assigned for different processed foods. Indian regulator, FSSAI has ensured that the harmonization of standards are in sync with the trends of global food trade. Capability building projects initiated for this purpose includes coding processed foods in different categories: 1 to 17 are for products, well …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 1, 2023 · pp. 33–49 Read article