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145 articles for “Milk products”
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Cis-9, Trans-11 Conjugated Linoleic Acid in Milk: Natural Sources, Nutritional Advantages, and Potential Health Benefits
Abstract: Cis-9, trans-11 conjugated linoleic acid (CLA) is the most common type of CLA found in milk. It has gained a lot of attention because it may have several health benefits. This bioactive lipid is primarily derived from ruminal biohydrogenation of dietary linoleic acid and endogenous synthesis in the mammary gland via Δ9-desaturase activity. Various dietary and management strategies influence CLA concentrations in milk, including forage composition, lipid supplementation, and grazing …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 15, Issue 2, 2025 Read article
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Study of Retailer’s Perception Regarding Amul Ice Cream
Abstract: AbstractThe basic strength of the Indian economy is agriculture on which seventy percent of the population depends for their livelihood. And a part of it is the Indian diary industry. It is the company which has secured 21stposition in the world in the dairy industry and is the only company who has gained 27% growth in this recession period. It is the company who believe in producing the quality product …
Published in E-Commerce for Future & Trends · Vol. 4, Issue 1, 2017 · pp. 9–14 Read article
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Studying the Channel Relationship of Amul Ice Cream vis-à-vis its Competitors
Abstract: AbstractThe basic strength of the Indian economy is agriculture on which seventy percent of the population depends for their livelihood. And a part of it is the Indian diary industry. It is the company which has secured 21st position in the world in the dairy industry and is the only company who has gained 27% growth in this recession period. It is the company who believe in producing the quality …
Published in E-Commerce for Future & Trends · Vol. 4, Issue 1, 2017 · pp. 21–31 Read article
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Production, Characterization and Toxicological Evaluation of Eco-Friendly Flavolipid Biosurfactant
Abstract: At present majority of surfactants are chemically synthesized. Nevertheless, in recent years, much attention has been directed towards biosurfactants due to their broad range of functional properties, there are cheaper as they can be produced from alternative sources. They have applications in the fields, such as: oil recovery process, as an additive in food processing industry, pharmaceuticals preparations, energy saving technologies etc. As they are being microbial derivatives, it is …
Published in Research and Reviews: A Journal of Toxicology · Vol. 4, Issue 1, 2014 · pp. 16–21 Read article
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Scope of Edible Packaging for Micronutrient Fortification of Dairy Products
Abstract: Edible films and coatings have long been used for food protection and shelf life improvement. Essential components for producing edible films and coatings are biopolymers, plasticizers and certain optional ingredients. Edible films and coatings have been used as vehicles for delivery of minerals such as calcium, zinc, iron and magnesium and also for delivery of vitamins such as niacin, riboflavin, vitamin A, vitamin E and vitamin C in food products …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 3, 2015 · pp. 22–31 Read article
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Long-Term Effects of Feeding High-Lignin Forage to Ruminants: Implications for Productivity, Health, and Sustainability
Abstract: The long-term feeding of high-lignin forage to ruminants can significantly impact various aspects of animal performance, health, and environmental sustainability. Lignin, a complex phenolic compound present in plant cell walls, is indigestible by rumen microbes, leading to reduced fiber digestibility and decreased nutrient utilization. Over time, feeding ruminants with forages high in lignin results in a decline in voluntary dry matter intake (DMI), inefficient energy and protein absorption, and suboptimal …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 15, Issue 3, 2025 · pp. 30–45 Read article
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Milk Pasteurization Process by using Vortex Tube
Abstract: Milk has been a part of our life for many years it’s very essential to pasteurize the raw milk to destroy the unwanted microorganisms from the raw milk. Pasteurization is the process in which milk is boiled up to a certain temperature and cool it down at a certain temperature due to the sudden rise in temperature the Bacteria is removed from the milk. A plate heat exchanger is used …
Published in Trends in Mechanical Engineering & Technology · Vol. 10, Issue 3, 2020 · pp. 44–49 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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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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Maillard Browning: Pros and Cons in Dairy and Food Industries
Abstract: The Maillard reaction, also known as non-enzymatic browning reaction between reducing sugars and amino groups. This reaction is responsible for the formation of several compounds, called MRP (Maillard Reaction Products) for food products. The Maillard reaction produces undesirable effects during the processing and storage of different liquid foods such as milk or fruit juices whereas for other solid foods the changes are favorable (in the case of bread, breakfast cereals, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 2, 2013 · pp. 9–18 Read article
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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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Composition and Therapeutic Applications of Goat Milk and Colostrum
Abstract: Goats are categorized under the small ruminants which required less fodder and a small area for shelter. Both goat milk (GM) and colostrum (GC) are secreted from the mammary glands of goats. The level of nutritional and bioactive components found to be at an elevated level in colostrum within 72 hours, which reach a normal level as the time increases from parturition. Recently an increased interest in goat milk and …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 2, 2021 · pp. 1–7 Read article
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Quinoa Fortification: A Strategy for Improved Public Health
Abstract: Quinoa-fortified products have the potential to impact the human diet and nutrition, as this review shows. Quinoa, an ancient Andean grain, is rich in protein, fiber, healthy fats, vitamins, and minerals. It's a common element for fortifying nutritious products and contains several health benefits. Quinoa has more protein than most grains. Its high fiber content supports digestive health and weight loss. Quinoa additionally includes essential vitamins and minerals, which correct …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 12, Issue 3, 2024 · pp. 40–45 Read article
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Heat Stress Mitigation in Resource-Constrained Dairy Farming Systems: Practical Strategies for Sustainable Development
Abstract: Heat stress poses a critical threat to dairy production, particularly in resource-constrained systems prevalent across tropical and subtropical regions. Elevated ambient temperatures, compounded by high humidity, directly impair feed intake, milk yield, reproductive efficiency, and overall animal welfare. In low-resource settings, conventional cooling technologies such as automated fans, sprinklers, and climate-controlled housing remain economically inaccessible. Therefore, cost-effective, locally adaptable, and sustainable solutions are essential for maintaining productivity and animal health. …
Published in International Journal of Climate Conditions · Vol. 2, Issue 2, 2025 · pp. 1–12 Read article
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Milk-Cereal-based Composite Complementary Foods and their Storage Stability: A Mini Review
Abstract: In developing countries, depending upon the socio-economic situation, the nutritional status of the people is enhanced by encouraging increased use of inexpensive and available protein sources in child feeding. Traditional infant-feeding practiced in countries like India, is usually cereal based. Cereals in combination with milk solids are generally used for the preparation of weaning foods to improve the overall quality. Milk-cereal based complementary food is defined as food obtained from …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 1, 2015 · pp. 1–9 Read article
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The Role of Gut Microbiota in the Health Effects of Fermented Dairy Products
Abstract: The human gut microbiota plays a crucial role in maintaining physiological health, influencing digestion, metabolism, immune function, and even mental well-being. Among dietary interventions aimed at modulating gut microbiota, fermented dairy products have emerged as particularly promising due to their rich content of live microorganisms, bioactive compounds, and nutrients. This review explores the intricate interactions between fermented dairy products and the gut microbiota, highlighting their potential health benefits and underlying …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 14, Issue 2, 2025 · pp. 5–10 Read article
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Hyperprolactinaemia- An Ayurvedic Perspective: A Case Study
Abstract: Hyperprolactinaemia is a condition of elevated serum prolactin level. During pregnancy prolactin concentrations increase and, in conjunction with the other hormones of pregnancy stimulate the breast epithelium to produce milk. Lactotroph which are the cells that secrete prolactin represent 20 to 50% of the anterior pituitary cell production and are the most likely to give rise to pituitary tumors. The causes of hyperprolactinaemia are categorized broadly as physiological, pathological, drug …
Published in Journal of AYUSH: Ayurveda, Yoga, Unani, Siddha and Homeopathy · Vol. 9, Issue 2, 2020 · pp. 16–20 Read article
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Dystocia in Dairy Cattle: Causes, Consequences, and Preventive Measures for Improved Reproductive Health and Productivity
Abstract: Dystocia, or calving difficulty, is a significant reproductive challenge in dairy cattle, with far-reaching impacts on animal health, productivity, and farm economics. This review paper comprehensively explores the primary causes, consequences, and effective preventive measures associated with dystocia in dairy cows. Dystocia arises from a complex interplay of genetic, physiological, environmental, and management-related factors, including breed predisposition, maternal and fetal size, pelvic structure, and gestational nutrition. The consequences of dystocia …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 2, 2026 · pp. 14–33 Read article
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Benefits of Breastfeeding for Infant and Mother and Case Study of HIV Mothers/Infants
Abstract: Breastfeeding is considered as the golden miracle for infants. Breastfeeding is the best source of nutrition for nearly all neonates and infant. The benefits of breastfeeding for the infant and lactating mother have shown very good results for both. Breast milk contains hormones, growth factors, cytokines, cells, probiotics etc. which gives very good physical health as well mental growth for infant. The World Health Organization (WHO) recommends breastfeeding at least …
Published in Research and Reviews : A Journal of Immunology · Vol. 10, Issue 1, 2020 · pp. 12–17 Read article
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MALDI-TOF MS: Applications in Dairy and Related Sectors
Abstract: MALDI-TOF MS is a soft ionization technique suitable for analysis of peptides, proteins, glycoproteins, oligosaccharides and oligonucleotides etc. In dairy sector, it can be used to analyze milk proteins, to identify adulteration in milk, isolation of phospholipids, characterization of proteins and enzymes of the microorganisms used in manufacture of cheese and other fermented products. In food industry, it can be used for evaluation and determination of fructo-oligosaccharides, inulins, certain pigments …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 2, 2013 · pp. 19–27 Read article