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25 articles for “dairy sector”
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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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Effect of Global Warming on Livestock Production and Reproduction: An Overview
Abstract: Global warming refers to the increase in the earth’s average temperature due to the accumulation of green house gases in the atmosphere. Due to global warming, there is a climate change which poses alarming challenge to the development of livestock sector in India with an anticipated rise in temperature between 2.3 and 4.8°C together with increased precipitation. This causes thermal stress to animals. Effect of thermal stress on animal health …
Published in Research and Reviews : Journal of Veterinary Science and Technology · Vol. 6, Issue 3, 2017 · pp. 12–18 Read article
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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
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Basics of HACCP—Dairy and Food Industry
Abstract: This paper is deals with basics of Hazard Analysis and Critical Control Points (HACCP) principles and its application in dairy– food sector. HACCP rules are widely accepted and implemented, protocol for improving the quality and safety of food products. The implementation of HACCP procedures helps the dairy/food industries for providing best quality products via handling the total quality management (TQM) of whole industry. Keywords: HACCP, total quality management, prerequisite programmesCite …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 3, 2017 · pp. 30–37 Read article
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A Detailed Study on Impact of Milk Marketing: Modern Constrictions and Prospects of Milk Productions Status in India
Abstract: India is the second highest milk producer in the world. Generally, milk is sold loose or in bottles or in polythene sachets. The present study was aimed to understand the relationship between consequences of milk packaging and consumer predilections. In brief, the present study deals with the recent trends in sale of milk, satisfaction of respondents toward quality, price, after-sales service and study about the customer satisfaction with regard to …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 3, 2015 · pp. 1–5 Read article