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31 articles for “Dairy Innovation”
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Optimizing Green Fodder Availability: Strategic Roadmaps for Sustainable Dairy Development in the Tropics
Abstract: The growing demand for dairy products in tropical regions underscores the urgent need to optimize green fodder availability for sustainable dairy farming.The growing demand for dairy products in tropical regions underscores the urgent need to optimize green fodder availability for sustainable dairy farming. Green fodder serves as a vital source of nutrition for dairy cows, directly influencing milk yield, animal health, and overall farm profitability. However, challenges such as limited …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 14, Issue 3, 2025 · pp. 11–30 Read article
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Utilization of Whey in Functional Dairy Beverages: Nutritional, Technological, and Industrial Perspectives
Abstract: The dairy industry plays a vital role in global nutrition and the economy, producing a wide range of products that contribute significantly to human health. Among its by-products, whey is generated in large quantities during cheese and paneer production and has traditionally been considered a waste material, posing environmental challenges due to its high biochemical oxygen demand. However, in recent years, whey has gained considerable attention as a valuable resource …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 1, 2026 · pp. 18–23 Read article
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Low-cost Feed Resources for Sustainable Dairying: Exploring Conventional, Agro-Industrial, and Non-Conventional Feeds to Optimize Nutritional Adequacy
Abstract: This study explores the potential of cost-effective feed resources to enhance the sustainability of dairy farming by focusing on conventional, agro-industrial, and non-conventional feed alternatives. Rising feed costs remain a significant challenge =124ed5y7u-8 n dairy production, and optimizing feed efficiency is crucial for maintaining profitability and sustainability. Conventional feed resources, including roughages and pastures, provide the foundation for dairy cow diets, yet their nutritional content varies seasonally and geographically. Agro-industrial …
Published in Research & Reviews : Journal of Ecology · Vol. 14, Issue 2, 2025 · pp. 11–27 Read article
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Whey Valorization in the Dairy Industry: Emerging Technologies and Value-Added Applications
Abstract: Whey is a major by-product of the dairy industry generated during the manufacture of cheese, casein, and other dairy products. Despite being traditionally considered a waste stream, whey contains valuable nutrients, particularly high-quality proteins, lactose, minerals, vitamins, and bioactive compounds, making it an important resource for sustainable food production. Improper disposal of untreated whey can create significant environmental concerns because of its high organic load. Whey valorization, therefore, provides an …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 2, 2026 · pp. 42–49 Read article
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Practical Strategies to Mitigate Acidosis in Dairy Cattle: Implications of Nutritional, Genetic, and Management Practices
Abstract: Acidosis in dairy cattle remains a critical concern, adversely affecting rumen health, milk production, and overall animal welfare. This study investigates practical strategies to mitigate acidosis through integrated nutritional, genetic, and management approaches. Nutritional strategies emphasize balancing forage-to-concentrate ratios, providing adequate fiber, and utilizing feed additives such as buffers, probiotics, and yeast cultures to stabilize rumen pH. The importance of gradual dietary transitions and monitoring total mixed ration (TMR) composition …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 15, Issue 2, 2025 · pp. 27–44 Read article
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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
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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
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Semiconductor Devices for Assessing Freshness of Food Products
Abstract: Freshness of food is one of the major deterministic factors that govern human health and wellbeing. Consumption of stale food can have minor to serious health implications. In general assessment of the quality of food relies upon human sensory evaluations. However, the perceived intensity of sensory attributes can vary significantly. To replace this confusion, scientists develop portable and inexpensive sensors with notable accuracy. In particular, dairy products, seafood and meat …
Published in Journal of Semiconductor Devices and Circuits · Vol. 7, Issue 3, 2020 · pp. 5–10 Read article
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The Emerging Role of Nutraceuticals in Functional Beverages
Abstract: Nutraceuticals, derived from food sources, are gaining prominence for their potential health benefits beyond basic nutrition, often serving as remedies for chronic diseases. This includes functional beverages, such as energy drinks, sports drinks, nutraceutical drinks, and functional waters, which are formulated to provide specific health benefits, from energy enhancement to immune support. Nutraceutical beverages often contain bioactive compounds, vitamins, minerals, probiotics, herbal extracts, and adaptogens, offering a convenient way to …
Published in Research and Reviews: A Journal of Medicine · Vol. 15, Issue 1, 2025 · pp. 16–24 Read article
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Jackfruit – A Protentional Fruit for Producing Functional Yogurt
Abstract: Jackfruit (Artocarpus heterophyllus), the largest tree-borne fruit, is a rich source of nutrition and medicinal properties. Native to the rainforests of the Western Ghats in India, its diverse varieties are celebrated across Asia for their unique texture, flavor, and nutritional value. The jackfruit is high in protein, carbohydrates, vitamins, and minerals, with its flesh and seeds offering various health benefits, including improved digestion, enhanced bone health, and cardiovascular support. Rich …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 14, Issue 1, 2025 · pp. 20–27 Read article
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A Review on Microbial Enzymes in the Food Industry: Current Innovations and Future Prospects
Abstract: Over the past few decades, microbial enzymes have become indispensable biocatalysts in food production, fundamentally revolutionizing how we approach manufacturing processes while simultaneously enhancing the quality of what we produce. Today, approximately 200 of the 4,000 known enzymes are deployed commercially with proteases, amylases, lipases, and lactases leading the charge in industrial food applications. This review brings together the latest innovations in how we use microbial enzymes for food processing, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 1, 2026 · pp. 43–53 Read article