Search
226 articles for “Dairying”
-
Formulation of Balanced Ration of Buffaloes
Abstract: Research work in animal nutrition has resulted in a better understanding of a balance of nutrients for optimum utilization of feeds in animal production. This knowledge if transferred to farm practice will show positive result in both livestock production and conservation of feed supplies. A balanced ration consists of carbohydrates, proteins, minerals and vitamins. Out of these factors, considering only one or two in feed formulation will alter the health …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 2, 2018 · pp. 5–10 Read article
-
Reproductive Traits Evaluation of Lime Buffalo (Bubalus bubalis) in Western Hills of Nepal
Abstract: The data pertaining to variable reproduction traits of Lime buffaloes were collected from Baglung and Gulmi during January, 2017 and March, 2018 for evaluation. Total 182 buffalo samples from Baglung and Gulmi were selected and data were collected using semistructured questionnaire and farmers record. Data entry and data analysis was done by using MS-Excel and R-statistical package, respectively. The least square mean comparison was done using Duncan’s multiple range test. …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 3, 2018 · pp. 31–36 Read article
-
Skipping Breakfast Everyday Keeps Well-Being Away
Abstract: Breakfast, the principal meal of the day, is viewed as the most vital dinner for the duration of the day. As nutritionist Adelle Davis broadly returned it during the 1960s: "Have breakfast like a lord, lunch like a ruler and supper like a homeless person". Breakfast is most normally skipped feast more than lunch and supper explicitly in the youthful grown-up in the college think about period and the individuals …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 3, 2018 · pp. 20–30 Read article
-
Lactoferrin Nanoparticles as Therapeutic Agent for Infectious Diseases
Abstract: Lactoferrin (Lf) is a mammalian cationic iron-binding glycoprotein, present in many mammalian excretions and supporting newborn growth to food and pharmaceutical applications. It possesses antibacterial, antimicrobial, antiviral and antiparasitic activity thus, making it an important part of the host defense system. This review focusses on recent therapeutic advances of the natural bioactive protein Lf and its use as a potential treatment agent. Nanoparticles have been tremendously used for several clinical …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 3, 2018 · pp. 37–40 Read article
-
Environmental Impact on Agriculture and Food Supply
Abstract: Global environment change is a change in the long-term weather that shows the regions of the world. The term "weather" refers to the short-term changes in temperature, wind, and/or precipitation of a region. In the broad term, the environment change could affect agriculture in several ways such as quantity and quality of crops in terms of productivity, growth rates, photosynthesis and transpiration rates, moisture availability etc. Climate change can worsen …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 1, 2019 · pp. 1–5 Read article
-
Lactoferrin for the Treatment of Rheumatoid Arthritis
Abstract: Rheumatoid arthritis (RA) is a chronic systemic autoimmune disorder characterized by synovial hyperplasia that can lead to cartilage and bone erosion and is associated with decreased life expectancy and quality of life. In the last decade, various RA management strategies has been revolutionized which has led to discovery of specific treatments targeted against cytokines. Despite all available therapeutic approaches, only 20% of patients have reached remission and still many questions …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 1, 2019 · pp. 6–9 Read article
-
Food Waste Management Around the World
Abstract: Around world´s food is wasted at various steps of the supply chain. In India, the largest and increasing share is wasted at the consumer level. The issue has gained considerable public attention in the past years, with a large number of initiatives developed by different stakeholders such as policy makers, retailers (e.g., France, Intermarché, 2014) and NGOs, and research projects that have and are exploring the issue. Furthermore, the European …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 1, 2019 · pp. 22–29 Read article
-
Production and Processing Methodology of Mozzarella Cheese
Abstract: Cheese is a highly nutritious, diversified and convenient food that offers a variety of flavours and textures. Manufacturing of cheese is the best way of conserving milk solids. Cheese can be used as a snack food, in baked goods or as pre-packaged convenience food. Mozzarella cheese is very popular soft, unripened Pasta Filata cheese and the most often used variety in the food service sector. It has an excellent stretching …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 1, 2019 · pp. 30–34 Read article
-
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
-
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
-
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
-
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
-
Comparative Study on Chemical Composition and Mineral Contents of Milk at Different stages of Lactation in Murrah Buffalo
Abstract: AbstractThe study was carried out to evaluate the chemical composition and mineral content of buffalo milk collected at different stages of lactation. The samples were collected from three different groups like early lactating animals, mid lactating animals and late lactating animals, these samples were analyzed for chemical composition and mineral contents. The obtained results showed that the main milk constituents were found to be at higher levels in the individual …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 1, 2020 · pp. 1–4 Read article
-
Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice
Abstract: AbstractRecently, consumers have tended to functional foods with more natural antioxidants, dietary fibers, minerals, vitamins, natural colorants and free of synthetic additives, etc. and tomato juice ice-cream will greatly contribute to this feature. This study determines the effect of tomato juice concentrations on the physico-chemical, functional and sensory properties of tomato juice ice cream. pH, texture, viscosity, melting rate and overrun were used to analyze the physico-chemical and functional properties …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 1, 2020 · pp. 1–9 Read article
-
Human Nutrition: Bovine Milk in Andean Peru
Abstract: AbstractBovine Milk is a Nutrient-rich produce which is commonly consumed in developed countries as part of a healthy diet (213.7 kg/year) not being the case for developing countries (55.2 kg/year). The economic desition of selling the milk by the small-size farmer (no more than 10 cows at a given time) and the lack of diversity for packed presentations stand as the major phenomenological interpretation for low values of Milk consumption …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 1, 2020 · pp. 1–5 Read article
-
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
-
Biochemistry of Milk: A Comprehensive Review
Abstract: Milk is an important material for all dairy items it is a highly complex physicochemical system, containing colloidal proteins and the nature of such items are vigorously affected by the attributes of the milk. The properties of milk, and the items made or isolated from milk, are a lot controlled by the properties of its constituents. These properties are especially pertinent when milk is prepared. In this review, the primary …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 1, 2021 · pp. 1–4 Read article
-
Heat induced changes in casein
Abstract: In current times, dairy sectors involve milk being always subjected to heat treatment; main examples are: high temperature-short time (72 ˚C × 15 sec) pasteurization, low temperature-long time pasteurization (65 ˚C × 30 min), ultra-high temperature sterilization (140 ˚C × 5 sec), thermization (65 ˚C × 15 sec), in-container sterilization (112 ˚C × 15 min). Calcium chelators are, however, capable of increasing the heat stability of milk. Milk is considered …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 3, 2022 · pp. 1–5 Read article
-
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
-
Nondairy desserts: Potential ingredients for the development of innovative formulations
Abstract: With a growing demand for lactose-free foods, the food industry faces a challenge in identifying new food ingredients to replace equivalent chemical constituents of milk, achieve similar rheological properties, and preserve texture stability and sensory properties in milk-free food preparations. This study aimed to systematize data on potential innovative ingredients for the production of nondairy desserts, with a focus on different types of texturizing agents. Cactus mucilages, cereal and legume …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 1–9 Read article