Research and Reviews : Journal of Dairy Science and Technology
Volume 8, Issue 3 (2019)
Published
Table of contents
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Frozen Yoghurt: A Review
Abstract: AbstractFrozen yogurt is a unique dairy product with physical properties related to ice cream, and nutritional and sensory characteristics related to fermented milk products. In the recent past, various research workers have investigated the feasibility of manufacture of various types of frozen yoghurt viz. probiotic frozen yoghurt, frozen bifidobacterium yoghurt, low fat and high protein frozen yoghurt, frozen yoghurt from camel milk, frozen yoghurt from condensed cottage cheese whey, frozen …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 3, 2019 · pp. 1–12 Read article
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Artificial Intelligence in Dairy Farming: A Way Forward for Improving the Health of Dairy-Cows
Abstract: AbstractArtificial Intelligence is advancing popularity in dairy farming and growing at a phenomenal pace. It can predominantly change the scenario of dairy farmers by maintaining the health, physiological and physical conditions of dairy-cows. This knowledge-based technology has a huge potential and could confront the loopholes in dairy farming and thus indirectly can strengthen the dairy industry. In dairy farming AI has multiple applications like monitoring the activities of the dairy-cows, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 3, 2019 · pp. 13–16 Read article
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Comparative Dietary Assessment of Geriatric Male Residing in Old Age Home and in Families of Udaipur City
Abstract: AbstractA man's life is normally divided into four main stages namely infancy, childhood, adulthood and old age. The present study was conducted to assess the dietary intake of old age people residing in old age home and in families of Udaipur city, India. The total sample of the present study was selected randomly andconsisted of 100 elderly male person out of that 50 respondents were from old age homes and …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 3, 2019 · pp. 17–23 Read article
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Yogurt: A Review towards its Benefits and Production
Abstract: AbstractIn the present article benefits, types and production of yogurt is discussed in brief. Lactic Acid Bacteria which are used in production of various dairy and food products are inoculated in modified milk. LAB change the milk texture after reacting with the lactic acid of milk, It also change the flavor of milk and increase its shelf life. Thus, the milk is converted into the yogurt. Yogurt is a good …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 3, 2019 · pp. 24–26 Read article
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Natural Health Benefits of Medicinal Herbs
Abstract: AbstractThe term “medicinal plant” include various types of plant life used in herbal medicine. It is the use of plants for medicinal purposes, and the study of such uses. The Tamil system of drugs has incorporated Ayurveda, Unani and Siddha system to treat variety of everyday problems with natural herbs and minimal side effects. One such herb is mudakathan keerai.Keywords: leaf, natural herbs, Cardiospermum halicacabum, mudakathan keerai, dosaisCite this ArticleG. …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 3, 2019 · pp. 27–30 Read article