Research and Reviews : Journal of Dairy Science and Technology
Volume 6, Issue 3 (2017)
Published
Table of contents
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A Review on Proteolysis Rate in UHT Milk: Its Mechanism, Pattern, Assessment and Enzymatic Changes during Storage
Abstract: With the increasing awareness of people about food consumption, the demand of supplying aseptically packed food such as ultra-high temperature (UHT) milk is increasing. Some native and microbial proteases are relatively heat stable and cannot be inactivated during UHT treatment. The traces of these enzymes are responsible for various proteolytic changes (e.g. age-gelation and bitterness) in the stored UHT milk. There are various methods reported in the literature to measure …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 3, 2017 · pp. 1–16 Read article
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Detection of Different Adulterant in Different Milk Samples
Abstract: The study is carried out keeping in view the recently emerging concern of adulteration of natural milk with various illegal substances to increase its marketability. This study explains in detail the hygienic status of milk supplied to various cafes, small hotels and other public and educational institutions. A total of 50 samples were collected from different localities in Delhi/NCR, India and tested for determination and extent of adulteration. Qualitative analyses …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 3, 2017 · pp. 17–29 Read article
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Basics of HACCP—Dairy and Food Industry
Abstract: This paper is deals with basics of Hazard Analysis and Critical Control Points (HACCP) principles and its application in dairy– food sector. HACCP rules are widely accepted and implemented, protocol for improving the quality and safety of food products. The implementation of HACCP procedures helps the dairy/food industries for providing best quality products via handling the total quality management (TQM) of whole industry. Keywords: HACCP, total quality management, prerequisite programmesCite …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 3, 2017 · pp. 30–37 Read article
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Development Healthy Drink Use of Orange Juice, Carrot Juice, Aloe vera Juice, Holy Basil Dry Leaves Powder
Abstract: The phytochemical and physiochemical properties of orange juice enriched with carrot juice aloe Vera juice and whole besil dry leafs powder in this study the physic chemical and properties phytochemical properties of 70% orange juice 15% carrot juice 10% aloe vera juice 5% basil dry leafs extract powder were studies is healthy drink with high content of vitamin C zero fat due to which our drinks considered as healthy drink …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 3, 2017 · pp. 38–53 Read article
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A Consumer Survey on Preferences of Soft Drinks in Different Stages of Adolescence
Abstract: The era of cold drinks began in 1952 but the industrialization in India marked its beginning with launching of Limca and Goldspot by Parley group of companies. Since, the beginning of cold drinks was highly profitable and luring, many multinational companies launched their brands in India like Pepsi and Coke. Cold drinks of different brands are composed of alcohol, carbohydrates, carbon dioxide, phosphate ions, etc. These soft drinks give feeling …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 3, 2017 · pp. 54–73 Read article