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32 articles for “Cheese”
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Vegetables as Functional Ingredients in Cheese and Cheese-like Products
Abstract: Cheese is an excellent dietary source of high-quality protein, vitamins and minerals such as absorbable dietary calcium. However, it lacks in certain phytonutrients like antioxidants and polyphenols. The enrichment of cheese products with vegetables is an effective way to promote functionality by improving rheological and physicochemical properties of the final product.Vegetables with higher dietary fibres could be used to improve the fiber content of cheese and cheese like products. In …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 3, 2022 · pp. 6–14 Read article
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Assessing the Baking Characteristics of Mozzarella and Pizza Cheeses
Abstract: Mozzarella/Pizza cheese is considered an important specialty cheese since it can be consumed directly or as an ingredient in other food products. It exhibits functional properties inclusive of baking properties such as Shred ability, meltability, fat leakage, stretchability, browning, etc. during their end use application in food. Assessing such properties of cheese is of significance since the cheese users at the restaurants and even the varied connoisseurs of cheese have …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 1, 2021 · pp. 22–43 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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A Review on Plant-Based Cheese and Its Evaluation
Abstract: Cheese is one of the most consumed dairy products in the world. The process involves various techniques, and people across the world have made different variations in these techniques, for obtaining various types of cheese for health reasons, research paper and many more. The present article discussed about the health benefits of a plant-based diet, the production of plant-based cheese, and its physiochemical results obtained through production. This article also …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 3, 2021 · pp. 35–47 Read article
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Detection and Killing of Food Poisoning Salmonella Typhimurium in Cheese by Using Monoclonal Antibody and Nanoparticles Complex
Abstract: Present studies were conducted to test the ability of gold nanoparticles (GNPs) to detect and kill the bacterial contaminated food samples like cheese. The GNPs were prepared in two methods, sample A was purple 72 to 78.3 nm, while sample B was wine-red and the size was 51.5 to 58 nm. The results obtained suggest that the GNPs were synthesized with different particle size. UV-VIS spectroscopy and zeta potential tests …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 1, 2016 · pp. 1–10 Read article
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Exploring Lactic Acid Bacteria in Nasiriyah’s Locally Manufactured Cheese
Abstract: This investigation aimed to identify and diagnose lactic acid bacteria in locally produced cheese. Forty-eight isolates were obtained by categorizing them according to their phenotypic and microscopic features. After conducting biochemical tests, we acquired ten bacterial isolates from the Lactobacillus species. The VITEK 2 instrument was utilized to distinguish the samples to the species level with a threshold for the Lactobacillus genus. In the city of Nasiriyah, visiting the various …
Published in International Journal of Pathogens · Vol. 1, Issue 2, 2024 · pp. 15–23 Read article
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Comparative Insights into Bovine and Non-Bovine Milk: Composition, Technology, and Nutritional Perspectives
Abstract: Milk has long been regarded as a universal food, providing essential nutrients to humans across cultures and generations. While bovine milk, particularly from cows and buffaloes, dominates global dairy production and consumption, non-bovine milks, such as those from goats, sheep, camels, donkeys, and yaks, also play a significant role in human nutrition, especially in regions where they are traditionally consumed. The comparative study of bovine and non-bovine milk is increasingly …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 14, Issue 3, 2025 · pp. 1–10 Read article
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Flavour of Dairy Products: A Review
Abstract: Milk and milk products are an important part of daily nutrition in many regions of the world. The flavour of milk and milk products is the key parameter for consumer acceptance and marketing along with the nutritional benefits. Depending upon the Flavour, a trained person can easily identify whether the milk is fresh or not. Even if until recently, studies have been going on flavour chemistry of milk and milk …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 2-3, 2020 · pp. 7–14 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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Dairy Processing and Quality Assurance in Pradeshik Co-operative Dairy Federation (PCDF)
Abstract: Milk is synthesized in specialized cells of the mammary gland and is virtually sterile when secreted into the alveoli of the udder. In general, indicate some level of mastitis in the herd as well as the potential for quality defects in raw milk and processed dairy products. Quality defects are generally the result of enzymes associated with infection and somatic cells that breakdown proteins, milk fats, and other components resulting …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 1, 2022 · pp. 21–26 Read article
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Modeling and Optimization of Extrusion Process for Black Gram–Carrot Pomace Incorporated Rice-based Extruded Product
Abstract: The purpose of this study was to optimize ready-to-eat extruded snack with incorporation of byproducts like broken rice, carrot pomace along with black gram to design a product which is rich in fibre and protein content. For optimization of extrusion process for the development of black gram–carrot pomace incorporated rice-based expanded product, experiments were planned in central composite design using response surface methodology. The independent process variables for extrusion were …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 1, 2015 · pp. 5–20 Read article
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Immune Boosting Functional Foods for Strengthening Host Defense Mechanism to Combat in Opposition to Covid-19 and Unani Guidelines of Ayush for Its Prevention
Abstract: The Immune systems protect the host in opposition to infectious and poisonous diseases and guard from contagious agents present in the environment, such as viruses, fungi, bacteria, and parasites. Blood performs an essential position in enhancing immunity because of the arrival of white blood cells or tissues that combat in opposition to infectious diseases. Sometimes they are not able to understand those organisms. Due to this reason, we want to …
Published in Research & Reviews : A Journal of Unani, Siddha and Homeopathy · pp. 13–21 Read article
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Assessing Vitamin D Levels in Fortified Foods and Supplements for Infants and Its Impact: A Review
Abstract: In this study, the vitamin D levels in fortified foods (including follow-on formula, baby porridge, and curd cheese dessert) and dietary supplements designed for infants were examined. Analytical assessments uncovered variations in vitamin D concentrations compared to the labeled values, fortified foods contain anywhere from 50% to 153% for supplements 8% to 177%. Instant follow-on formula and oil-based supplements typically aligned with or surpassed the labeled values, whereas ready-to-eat baby …
Published in International Journal of Nutritions · Vol. 1, Issue 1, 2024 · pp. 19–24 Read article
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Psychosomatic and Psychodynamic Nature of Migraine and its Emerging Homeopathic Remedies.
Abstract: A unilateral headache with or without aura with throbbing or pulsating pain, associated with nausea or vomiting, and light and sound sensitivity is Migraine. The most common type of migraine is without aura (75% of cases). The triggers for Migraine are Sensory: Visual, Auditory, and Olfactory; Somatosensory-Touch; Physiological: Hunger, Physical exertion, and Change in sleep pattern, Linked to the Menstrual cycle; Dietary aspects: Chocolate, Alcoholic Beverages, Cheese, Processed Meat, Food …
Published in Research & Reviews : A Journal of Unani, Siddha and Homeopathy · Vol. 11, Issue 1, 2024 · pp. 26–31 Read article
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Casein - A Unique Milk Protein
Abstract: Milk is a nutrient-rich food that contains proteins, fats, lactose, vitamins, minerals, enzymes, and other organic compounds. Essential for young mammals, milk proteins provide amino acids, nitrogen, and minerals necessary for muscle and tissue development. In human nutrition, milk is valued for its digestibility and as a source of calcium and phosphorus, crucial for infant growth. Milk proteins are classified into two primary types: caseins, which make up 75–80% of …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 3, 2024 · pp. 27–34 Read article
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Jabuticaba Skin Flour AsA Functional Food Ingredient: Phenolic Profile, Antioxidant Potential and Functional Technological Properties
Abstract: Brazilian-native fruit, jabuticaba, is a member of the Myrtaceae family that is typically consumed naturally. The jabuticaba skin flour (JSF) is rich in phenolic compounds, the most active antioxidants present in plants, being able to stop oxidative damage and reduce the risk of oxidative stress linked to different degenerative diseases, thus become interesting to the consumer. Despite all this antioxidant potential, little is known about their characterization and about the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 3, 2024 · pp. 01–08 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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Strengthening Resilient Dairy Supply Chains in the Tropics: Addressing Infrastructure, Technology, Policy Interventions, and Product Diversifications for Sustainable Development
Abstract: The resilience of dairy supply chains is critical for achieving sustainable agricultural development, particularly in tropical regions where challenges, such as climate variability, resource constraints, and market inefficiencies, persist. This review explores strategies to strengthen dairy supply chains by addressing key aspects of infrastructure, technological innovations, policy interventions, and product diversification. A comprehensive analysis highlights the need for robust milk collection systems, cold chain infrastructure, and efficient transportation networks to …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 14, Issue 3, 2025 · pp. 29–42 Read article
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Utilization of Whey in Functional Dairy Beverages: Nutritional, Technological, and Industrial Perspectives
Abstract: The dairy industry plays a vital role in global nutrition and the economy, producing a wide range of products that contribute significantly to human health. Among its by-products, whey is generated in large quantities during cheese and paneer production and has traditionally been considered a waste material, posing environmental challenges due to its high biochemical oxygen demand. However, in recent years, whey has gained considerable attention as a valuable resource …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 1, 2026 · pp. 18–23 Read article
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Buthūr-i-labaniyya (Acne vulgaris) with Special Reference to Unani Medicine: Review
Abstract: Buthūr-i-labaniyya (Acne vulgaris) is one of the commonest skin diseases treated by the dermatologists. Buthūr-i-labaniyya are small eruptions on nose and cheeks which look like condensed drops of milk, so they are named as Buthūr-i-labaniyya (milky eruptions). It is found that 70% of the population has some clinically apparent acne at various stages during adolescence. On squeezing, a cheesy material is expressed out. These eruptions are due to Mādda-i-ṣadīdiyya (suppurative …
Published in Journal of AYUSH: Ayurveda, Yoga, Unani, Siddha and Homeopathy · Vol. 4, Issue 3, 2015 · pp. 37–42 Read article