Research and Reviews : Journal of Dairy Science and Technology
Volume 9, Issue 2-3 (2020)
Published
Table of contents
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Bovine Milk in Andean Peru: The Need of an Observational Study to Assess Regional Bovine Genetics
Abstract: Andean Peru comprises 63.9% of total Peruvian agro-producers who own 73.2% of the total Bovidae taxa in Peru. Moreover, milk production in Andean Peru has been noted to be linked to poverty and thus malnourishment. An observational study is urged to assess bovine genetics and direct programs of genetic improvement to increase both the income for the farmers and availability of the produce at lower prices for the general consumer. …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 2-3, 2020 · pp. 1–6 Read article
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Isolation and Identification of Lactobacillus from Raw Buffalo Milk from the Local Region of Agra
Abstract: The term ‘Probiotic’, literally means, ‘for life’ which describes “substances secreted by one microorganism stimulating the growth of another”. These are viable microorganisms which contribute to intestinal microbial balance and help to improve the gut health in humans and other animals. Probiotics have been used in animal feed industry as a food supplements. They are also used to manufacture the fermented dairy products widely. The most common among them are …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 2-3, 2020 · pp. 15–17 Read article
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Strain Improvement of Lactobacillus casei Strain Shirota for Production of Bacteriocin and Its Utilization as a Biopreservative
Abstract: Food is a great concern for humans as well as for animals; also because as we buy vegetables and fruits from the market and after some days with or without refrigeration, they start getting spoiled. To minimize the spoilage and make them preserve for a long period, we did this research on preservation of vegetables and fruits using lactobacillus casei isolated from the Yakult and testing in vitro against spoilage …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 2-3, 2020 · pp. 18–31 Read article
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Amaranth: A Potential Health Promoting and Nutritive Pseudocereal
Abstract: Amaranth is considered nowadays as a super crop because of its high nutraceutical value and as super food as it is gluten free, rich in protein, has a balanced content of essential amino acids, and contains significant amounts of calcium, dietary fiber, omega-3, and omega-6. Amaranth grains have wide range of biological functions viz. anti-allergic, antihypertensive, antioxidant, cancer preventing properties, anti-proliferative and ACE-inhibiting activity. Amaranth seeds can be cooked, popped, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 2-3, 2020 · pp. 32–43 Read article
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Flavour of Dairy Products: A Review
Abstract: Milk and milk products are an important part of daily nutrition in many regions of the world. The flavour of milk and milk products is the key parameter for consumer acceptance and marketing along with the nutritional benefits. Depending upon the Flavour, a trained person can easily identify whether the milk is fresh or not. Even if until recently, studies have been going on flavour chemistry of milk and milk …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 2-3, 2020 · pp. 7–14 Read article