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85 articles for “dairy food”
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Organic Solvent Tolerant (OST) Lipases, Sources and Industrial Applications
Abstract: Enzymes are natural catalysts. Lipases are used widely and have property of performing reaction in aqueous as well as organic solvents. Absolutely, in the recent times, there has been continuous increase in the number of publications, regarded properties and industrial applications of lipase catalyzed reactions. Lipases form an essential part of the industries ranging from food, dairy, pharmaceuticals, agrochemical and detergents to oleo-chemicals, tea industries, cosmetics, leather and in a …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 9, Issue 1, 2019 · pp. 32–42 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
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Consumer’s Preference Towards Probiotic and Fortified Milk by Conjoint Analysis
Abstract: The functional foods contain the significant levels of biologically active components to ensure the specific health benefits besides the traditional nutrients. In the present study the consumer preferences were examined for the dairy-based functional foods by analytic conjoint analysis process. Two largely consumed variants of the dairy-based functional foods i.e. probiotic drink: Yakult original & Yakult light and the fortified milk had been considered in this study at Ranchi city …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 2, 2023 · pp. 17–23 Read article
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Microencapsulation Technology and It’s Application in Dairy Industry: A Review
Abstract: Microencapsulation of bioactive compound or nutrient is one of the important applications in dairy and food industry. Microencapsulation is an attractive technique to enhance the stability of bioactive compounds with controlled release. This article provides an overview of various encapsulation techniques such as spray drying, fluidized-bed drying, solvent evaporation, coacervation and extrusion method, and different encapsulated bioactive compounds or nutrient which have been used for the fortification of dairy products …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 3, 2021 · pp. 1–7 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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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
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Isolation, Purification, and Identification of Antibiotic-Resistant Bacterial Strain from Food Stuffs
Abstract: The widespread presence of bacteria in foodstuffs poses significant trouble to health and food safety. Pathogens in consumable products increases the transmission of resistance genes to human, potentially compromising the efficacy of conventional antibiotics. This study aims to isolate, purify, and identify antibiotic-resistant bacterial strains from food items, meals, and vegetables. The investigation employed selective culture techniques, antibiotic susceptibility assays, and molecular identification methods to detect and characterize resistant strains. …
Published in Recent Trends in Infectious Diseases · Vol. 3, Issue 2, 2026 · pp. 37–45 Read article
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REVIEW AND ANALYSIS OF AUTOMATIC WATER BOTTLE FILLING AND CAPPING MACHINE USING PLC
Abstract: Filling is an important process of the automatic machine and is used in different industry such as mineral water, beverage, chemical, food and dairy as well as pharmaceuticals. In today's manufacturing environment, with the need for higher production rates, better product quality and less manual effort, industrial automation is becoming a key requirement. The primary goal of this project is to design, develop and control an automatic bottle filling and …
Published in International Journal of Manufacturing and Production Engineering · Vol. 4, Issue 2, 2026 Read article
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Biotechnological Prospective of a Group of Beneficial Extremophiles Isolated from Different Sources
Abstract: Extremophiles thrive in terrestrial hot springs, hydrothermal vents, glacial ices, saline lakes, solar saltern and acidic and alkaline niches; moreover a group of the extremophiles may grow in household hazardous waste, solvents containing cleaning and polishing chemicals, heavy metals contaminated sites, or in several other habitats such as aphotic, anoxic, athalassohaline and thalassohaline habitats that were previously considered inhospitable for life. Beside aforementioned extreme niches, extremophiles also dwell in poultry …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 10, Issue 2, 2020 · pp. 10–13 Read article
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Emerging Pathogens in Dairy Industry
Abstract: The epidemiology of food borne disease is changing due to change in food habits of the consumers. New pathogens have emerged, and some have spread worldwide which includes Salmonella, Escherichia coli O157:H7, Campylobacter, and Yersinia enterocolitica. These pathogens have reservoirs in healthy food animals, from which they spread to an increasing variety of milk and milk products. If raw milk is consumed as such or if there is problem in …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 1, 2016 · pp. 5–12 Read article
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Fermented Foods: New Prospects and Challenges
Abstract: Fermented dairy products are considered as an important part of our nutritional diet. Formerly, lactic acid bacteria were used for the production of fermented products, but now their fermentation processes produces certain physiological components possessing higher nutritional value and regular intake of such products can provide many health benefits such as anti-obesity, anti-oxidative, anti-hypertensive, prevention of urogenital infections, improved beauty and oral health. Fermented foods also play an important role …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 1, 2016 · pp. 23–33 Read article
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Dairy Products and their Adulteration
Abstract: Food is related to health and well being. Good food is well balanced that gives our body all that it needs. It is directly linked with growth but adulteration and malnutrition affects youngster’s growth. Food adulteration is a common issue whereas the developing countries are at high risk because of lack of supervision and neglecting policies. Unfortunately, milk adulterants can cause serious health problems such as allergy, renal calculi, and …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 2, 2018 · pp. 11–14 Read article
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MAP: The Invisible Shield Protecting Our Product's Journey
Abstract: Modified Atmosphere Packaging (MAP) has established itself as one of the most reliable and widely adopted preservation technologies in the modern food industry, offering a practical means of extending shelf life while maintaining the sensory and nutritional integrity of food products throughout storage and distribution. The fundamental working principle revolves around deliberately altering the gaseous composition within sealed packages, primarily through the strategic use of carbon dioxide, nitrogen and oxygen …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 52–58 Read article
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Potentiality of Application of Microwave Heating in Dairy Industry
Abstract: Microwave technology is an advanced technology that has been applied by the food industry in recent years. Microwave processes offer distinct advantages in conduction heating methods in food processing due to their potential for rapid and uniform product with reduced surface temperatures. Microwave radiation leads to lysis of microorganisms in foods resulting in increased shelf life of food products. When a food product is subjected to microwave heating, heat is …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 1, 2016 · pp. 41–55 Read article
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Production and Analysis of Alternative of Dairy Milk and its By-product
Abstract: Plant-based or non-dairy milk alternative is the fast-growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, concern about calorie, and hypercholesterolemia inclination towards vegan diets has influenced a segment of consumers towards choosing dairy milk alternatives. Plant-based milk alternative can serve as an inexpensive alternative to consumers especially in the developing countries and in places where dairy …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 2, 2021 · pp. 27–41 Read article
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Status and Market Potential of Oats-Based Fermented Milk Products
Abstract: Fermented milk is considered best career of probiotics with its nutritive composition and natural buffering capacity. Positive health effects of fermented foods and especially of those with probiotic microorganisms are reported in many recent publications. Most common food matrices used to deliver probiotic are dairy-based products; plant-based foods, dried formulations and blended products. In connection with these health effects of probiotics ingredients such as WPC, WPI, and Na-Cn improve nutritional …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 2, 2017 · pp. 1–6 Read article
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Cronobacter sakazakii and Its Significance in Dairy Industry
Abstract: Cronobacter sakazakii is an emerging opportunistic human pathogen of immense importance to food industry. The organism is found to be responsible for life-threatening bacterial infections such as necrotizing enterocolitis, bacteremia, and meningitis in neonates and infants with a high mortality rate. It has the ability to form biofilms and can survive in desiccated environments such as milk powder, powdered infant formulae for long period of time. It possesses antibiotic resistance …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 3, 2017 · pp. 1–7 Read article
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Composition, Functional Properties and Application of Bottle Gourd in Food Products
Abstract: Bottle gourd has widespread use as a vegetable in India. It is very valuable for vegetarians since it contains several important constituents which are required for good health and wellbeing. Recently in India, interest in bottle gourd has been growing amongst consumers because consumption of bottle gourd has been associated with a number of benefits and may be regarded as a natural guard against diseases. In Ayurveda, bottle gourd is …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 1, 2015 · pp. 15–27 Read article
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Dairy Technology and Smart Technology: The Smart Dairy Industry
Abstract: The processes used in the manufacturing, processing, and distribution of milk and other dairy products have undergone a radical transformation thanks to the smart dairy industry. By leveraging sensors, data analytics, and other smart technologies, dairy farmers can improve food safety and traceability, increase productivity, improve herd management, and reduce their environmental impact. In order to effectively and sustainably satisfy the increasing appetite in dairy products across the globe, the …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 3, 2023 · pp. 12–20 Read article
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Nutritional Quality of Cow Milk: A Review
Abstract: Cow milk, a rich source of several macronutrients and micronutrients, is consumed by many children. Recently, the United States Department of Agriculture (USDA) survey showed a progressive decrease in per capita consumption of cow milk. The nutritional composition of milk is highly complex, and it contains almost every single nutrient that the human body needs. Commonly available non-dairy beverages are derived from almond, cashew, coconut, hazelnut, hemp, oat, rice, and …
Published in Research and Reviews : Journal of Veterinary Science and Technology · Vol. 8, Issue 1, 2019 · pp. 1–5 Read article