Research and Reviews : Journal of Dairy Science and Technology
Volume 8, Issue 2 (2019)
Published
Table of contents
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Whey Proteins—A Potential Nutraceutical
Abstract: Whey protein is considered as a potential nutraceutical as it provides numerous health benefits. Different biological component of whey protein includes β-lactoglobulin, α-lactalbumin and lactoferrin, etc. with proven health benefits. The underlying mechanism by which whey shows its effect is probably by intracellular translation of the Cysteine to Glutathione (GSH) amino acid (AA) which is an effective intracellular antioxidant. Different medical experiments have also demonstrated that whey protein possess excellent …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 2, 2019 · pp. 1–4 Read article
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Potential Applications of Selected Ayurvedic Herbs of Medicinal Value in Dairy Products
Abstract: Ayurveda traces its origin to the Vedas, meaning of Ayurveda is the “Science of life”. Herbs have a wide range of functional components that can perform a wide range of biological functions. Various herbs are documented for their medicinal value viz., antioxidative, anti-inflammatory, antimicrobial, antihypertensive, antidiabetic, etc. Some of the important herbs in this review include Tulsi, Ashwagandha, Arjuna, Aloe vera, Brahmi, Shankhpushpi and Shatavari. Tulsi contain essential oil eugenol …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 2, 2019 · pp. 10–18 Read article
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Colostrum: The Nectar for Vitality
Abstract: After parturition, the initial secretion form mammary gland of females is termed as colostrum. Its composition varies from species to species. It is very essential that newborn receives good quality colostrum at an earliest age in required amount so as to have at least 10 mg/ml of IgG level in serum to ensure proper immunity. As the loss in absorptive sites of intestine and digestive enzymes is more with advancing …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 2, 2019 · pp. 19–24 Read article
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Eggshell: An Alternative, Cheap, Bioavailable Source of Calcium in Human Diet
Abstract: Eggshell is a waste product of the food industry. It is an excellent source of bioavailable calcium. Animal studies suggested that eggshell is a natural source of bioavailable calcium. Microbiological studies indicated that the pathogenic microorganisms present in eggshell can be eliminated by proper processing, making it safe for human consumption. Human studies revealed that eggshell powder (ESP) has the potential to improve the bone mineral density and to favour …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 2, 2019 · pp. 25–33 Read article
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Application of Biotechnology in Dairy Industry
Abstract: Biotechnology is a scientific discipline that not only researchers but also laymen are involved in the field of occupation. Although genetic engineering is the biotechnology's most recognized component, it includes a much wider field of implementation. Biotechnology has been used for many centuries in the production of dairy products (cultivated milk goods, cheese, processed milk byproducts) using either starter crops. The food industry has already benefited greatly from biotechnology. It …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 2, 2019 · pp. 5–9 Read article