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226 articles for “Dairying”
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Interventions and Package of Practices needed to Enhance Farmer’s Income through Livestock
Abstract: Livestock plays a vital role in Indian economy. In India, large number of population is dependent on livestock for their livelihood. India has vast store of livestock breeds but milk productivity is still low in the country as compared to many countries. Various livestock species contributes differently to the income of poor and marginal farmers but among different livestock species, cattle and buffalo are largely maintained by farmers to earn …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 2, 2017 · pp. 20–25 Read article
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A Bull Breeding Soundness Evaluation System with Greater Emphasis on Molecular Genetics
Abstract: Bull is known to be half of the herd. As bull contribute large number of progenies to the next generation as compared to females so determining the potential fertility of the bull is much more important than determining the fertility of any individual cow. It becomes critical to study and analyse the breeding potential of a bull before breeding season for getting best out of progeny. Breeding soundness evaluation (BSE) …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 2, 2018 · pp. 15–20 Read article
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The Milklipidometric Model: A Mathematical Equation-based on Electric Conductivity to Predict Butterfat Concentrations in Bovine Milk
Abstract: The milklipidometric model is a mathematical equation to predict butterfat in raw milk and it is based on electric conductivity principle. The model differs from the existing equations in that it uses variables (electric conductivity, and volume fraction of whole milk ) which can be easily measured and it predicts fat at wide temperature, range of 5–60°C. Accurate results can be obtained even using commercial electrical conductivity meters, hence making …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 1, 2019 · pp. 10–21 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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Comparative Dietary Assessment of Geriatric Male Residing in Old Age Home and in Families of Udaipur City
Abstract: AbstractA man's life is normally divided into four main stages namely infancy, childhood, adulthood and old age. The present study was conducted to assess the dietary intake of old age people residing in old age home and in families of Udaipur city, India. The total sample of the present study was selected randomly andconsisted of 100 elderly male person out of that 50 respondents were from old age homes and …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 3, 2019 · pp. 17–23 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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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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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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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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Development of Moringa oleifera Incorporated Fortified Probiotic Curd
Abstract: Dahi is one of the most popular options of all ours global liked by all age groups. It has resoled health problem and also provides enough nutrition at a low cost to a large population. An experimentation planned to monitor the durability of certain dairy products was store temperatures (-4°C) within their shelf life and nutritive value. The culture added into MPP dahi sample and incubated to 38°C temperature. The …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 2, 2020 · pp. 18–26 Read article
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Influence of Environmental Factors on Performance Traits in Murrah Buffaloes: A Review
Abstract: Abstract Murrah buffaloes are the most important milch buffalo breed in India with superior genetic potential and has been used quite extensively for upgrading local stock to improve performance of nondescript buffaloes throughout the country. The success of Indian dairy industry is much dependent on production, reproduction and functional traits of Murrah buffaloes. Performance of these traits in Murrah buffaloes are generally affected by environmental or non-genetic factors such as …
Published in Research and Reviews : Journal of Veterinary Science and Technology · Vol. 6, Issue 1, 2017 · pp. 6–16 Read article
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Bovine Mastitis and its Treatment Strategies
Abstract: Mastitis remains a major challenge to the dairy industry in terms of economic losses occurring throughout the world. Bovine mastitis is the endemic, persistent and inflammatory reaction of the mammary gland and/or udder tissue of milch animals particularly medium to high yielding dairy cattle, usually in and around peri-parturient period caused by various infectious or non-infectious etiological agents. It is a global problem as it affects animal health, milk production …
Published in Research and Reviews : Journal of Veterinary Science and Technology · Vol. 7, Issue 3, 2018 · pp. 11–16 Read article
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Meta-analysis: An Innovative Tool for Estimating Prevalence of Livestock Diseases
Abstract: AbstractLivestock diseases causes economic loss to the dairy farmers and also affects the productivity of dairy animals. There were no data on prevalence of particular diseases of livestock at state or country level. The prevalence of livestock diseases was required for prioritizing the livestock diseases for taking preventive and control measures with available scarce resources. Meta-analysis is a statistical tool used to combine various studies and estimate the prevalence of …
Published in Research and Reviews : Journal of Veterinary Science and Technology · Vol. 9, Issue 1, 2020 · pp. 4–7 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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Aspergillus Oryzae: Multifunctional Powerhouse Revolutionizing Food Industries and Gut Health
Abstract: Aspergillus oryzae, commonly known as “Koji mold,” is a filamentous fungus extensively utilized in various food industries due to its robust enzymatic activity and generally recognized as safe (GRAS) status. This review explores its diverse applications, focusing on its role in fermented food production, enzyme generation, and contributions to gut health. In the production of fermented foods, such as soy sauce, miso, and sake, A. oryzae serves as a crucial …
Published in International Journal of Fungi · Vol. 2, Issue 1, 2025 · pp. 1–17 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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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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FERMENTED FOODS: FUNCTIONAL AND REGULATORY INSIGHTS
Abstract: Traditional fermented edible products have been in the food industry since ancient times. Today, the fermentation process has become most common in the health food industry. Due to the microorganisms present in fermented food products, the health benefits have been helpful in many ways. Fermentation helps in enhancing gut health, blood sugar, blood pressure, and brain health. These food products also play a major role in lowering cancer risk and …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 15, Issue 3, 2025 · pp. 1–10 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