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85 articles for “dairy food”
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The Influence of Dietary Habits on the Nutritional Status of Athletes
Abstract: The influence of dietary habits on the nutritional status of athletes, a sample of 100 athletes, consisting of 50 vegetarians (25 males and 25 females) and 50 non-vegetarians (25 males and 25 females), aged 17–26 years, was selected from Punjabi University Patiala and NIS Patiala. Information was gathered about the athletes’ overall characteristics, anthropometric measures, food consumption, level of physical activity, and physical performance. The information showed that consumption of …
Published in OmniScience: A Multi-disciplinary Journal · Vol. 15, Issue 1, 2025 · pp. 24–30 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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Eggshell: An Alternative, Cheap, Bioavailable Source of Calcium in Human Diet
Abstract: Eggshell is a waste product of the food industry. It is an excellent source of bioavailable calcium. Animal studies suggested that eggshell is a natural source of bioavailable calcium. Microbiological studies indicated that the pathogenic microorganisms present in eggshell can be eliminated by proper processing, making it safe for human consumption. Human studies revealed that eggshell powder (ESP) has the potential to improve the bone mineral density and to favour …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 2, 2019 · pp. 25–33 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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Sustainable Production of Halal Butter from Mango Kernel Oil: Extraction, Characterization and Functional Evaluation
Abstract: Mango kernel oil (MKO) is a mango processing by-product and is increasingly of interest in food use because of its appropriate fat content. The growing demand of the halal and plant-based alternatives of butter points to the necessity of the sustainable non-dairy sources of fat. Mango kernel oil butter has good physicochemical properties such as a good balance of fatty acids, good oxidative stability, and the right level of moisture, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 12–21 Read article
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A Consumer Survey on Preferences of Soft Drinks in Different Stages of Adolescence
Abstract: The era of cold drinks began in 1952 but the industrialization in India marked its beginning with launching of Limca and Goldspot by Parley group of companies. Since, the beginning of cold drinks was highly profitable and luring, many multinational companies launched their brands in India like Pepsi and Coke. Cold drinks of different brands are composed of alcohol, carbohydrates, carbon dioxide, phosphate ions, etc. These soft drinks give feeling …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 3, 2017 · pp. 54–73 Read article
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Milk Fat and its Role in Human Health
Abstract: Milk fat, a variable component influenced by dairy cattle diets, plays crucial roles in the body as an insulator, energy source, and transporter of fat-soluble vitamins. Understanding its composition and impact on health is essential, given its complexity and interaction with dietary fats. Lipids, including essential fatty acids, contribute to bodily functions and influence eicosanoid production. The introduction of supplemental fats can alter fatty acid synthesis, affecting health outcomes. Conjugated …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 3, 2023 · pp. 1–6 Read article
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Study and Detection of Different Adulteration in Milk: A Comprehensive Review
Abstract: Abstract Milk is one of the best sources for protein, fat, carbohydrates, vitamin and minerals. Although milk is the normal mammary secretion which derived from complete milking of healthy milk animal without either addition or extraction from. However, there are many illegal substance like hydrogen peroxide, formalin, cane sugar, starch, neutralizers, detergents, pulverized soap, salt, glucose, urea, ammonium sulphate, skim milk powder, benzoic acid, salicylic acid, borax and boric acid …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 1, 2020 · pp. 1–9 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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Dairy Based Novel Ingredients Using by Membrane Technology
Abstract: Rapid developments in the range and capabilities of membranes available have a potential to hugely affect the dairy industry as a whole. Membrane processing is an excellent tool for the fractionation of milk proteins. A wide range of products, having unique nutritional and functional characteristics have been developed by employing membrane processing. Membrane technology has potential benefits of separation of intact form of ingredients from milk or whey at a …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 1, 2022 · pp. 7–20 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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Tagatose: A Low Calorie Multifunctional Sweetener
Abstract: A sugar called tagatose is one of the next things that will be appearing on the horizon for products labelled under the pseudo-hygienic appellations of “light”, “lite”, “low calorie”, “sugar free”, “sugarless”, “low fat”, “low sodium”, etc. The only true hygienic starting point, in this day and age of universal deceit, if we want good foods that are optimum for our health, is: “Start with fruit, grains, nuts, and vegetables …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 3, 2016 · pp. 29–35 Read article
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Ghee: Traditional and Industrial Production, Nutritional Value, and Health Effects
Abstract: Ghee is a highly clarified form of butterfat that has been widely used as an important culinary ingredient in South Asian households and traditional practices. This study provides a comprehensive overview of ghee, focusing on its production, characteristics, nutritional composition, major commercial brands, and potential effects on human health. Ghee is produced through the concentration of milk fat, followed by heat clarification and the removal of moisture and milk solids. …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 2, 2026 · pp. 34–41 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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Nutritional Significance of Milk Minerals
Abstract: Mineral constituents occurs in milk and dairy products in form of organic ions and salts; however several minerals are also found associated with major milk constituents like fat, protein, carbohydrate and nucleic acid. Milk contributes significantly to the human dietary requirements of several minerals including calcium, magnesium, potassium, zinc, and phosphorus. Milk also contains some other minerals like chloride, selenium, etc in relatively less but significant amount. Numerous factors, including …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 1, 2024 · pp. 7–19 Read article
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Effect of Prebiotics on Growth of the Selected Lactobacilli Culture Isolated from Dairy Products
Abstract: Prebiotics beneficially affects the host by selectively stimulating the growth or activity of one or limited number of bacteria such as bifidobacteria, lactobacilli in the colon that can improve the host health. Inulin and gum acacia are the most commonly available prebiotics. The ability of lactobacilli cultures (i.e. Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei) to utilize inulin, gum acacia, honey and fructo-oligosaccharide @ 2% for different time intervals (6, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 2, 2013 · pp. 1–8 Read article
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Ragi: A Powerhouse of Nutrients
Abstract: Finger millet (Ragi, Eleusine coracana), is the principal food grain of the rural population in India, especially in South India. It is very nutritious with respect to minerals, dietary fiber and essential amino acids. Amongst cereals, Ragi provides highest level of calcium including antioxidants and phytochemicals. The total dietary fiber of finger millet grain is relatively higher than that of most of other cereal grains, which helps to control blood …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 3, 2016 · pp. 36–47 Read article
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Preparation of Vitamin B12-Enriched Curds: A Novel Approach to Address Nutritional Deficiency in Vegetarian Populations
Abstract: Addressing the significant public health challenge of Vitamin B12 deficiency, particularly within India’s substantial vegetarian population (estimated at 35%), this study explored biofortification of the widely consumed dairy product curd (dahi) as a culturally acceptable solution, overcoming barriers of cost, access, and compliance associated with traditional supplements. Researchers isolated bacterial strains from Swiss cheese, presumptively identified as Propionibacterium shermanii based on phenotypic characteristics, and used them to ferment curd under …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 16, Issue 1, 2026 · pp. 1–15 Read article
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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
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A Review on Proteolysis Rate in UHT Milk: Its Mechanism, Pattern, Assessment and Enzymatic Changes during Storage
Abstract: With the increasing awareness of people about food consumption, the demand of supplying aseptically packed food such as ultra-high temperature (UHT) milk is increasing. Some native and microbial proteases are relatively heat stable and cannot be inactivated during UHT treatment. The traces of these enzymes are responsible for various proteolytic changes (e.g. age-gelation and bitterness) in the stored UHT milk. There are various methods reported in the literature to measure …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 3, 2017 · pp. 1–16 Read article