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24 articles for “Dairy processing”
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Low-Fat and Lactose-Free Dairy Products: Trends and Challenges
Abstract: Dairy products play a vital role in human nutrition, providing essential nutrients such as proteins, calcium, vitamins, and fats. However, increasing health concerns related to obesity, cardiovascular diseases, and lactose intolerance have significantly influenced consumer preferences worldwide. As a result, the demand for low-fat and lactose-free dairy products has grown rapidly in recent years, driven by the need for healthier and more digestible alternatives. Low-fat dairy products are developed by …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 1, 2026 · pp. 24–29 Read article
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Artificial Intelligence in Smart Dairy Farming (SDF)
Abstract: Due to increasing demand for quality of milk in dairy farming also for the sustainability, productivity and maintenance of good health of animals. various challenges are faced by dairy farmers and can be addressed using Artificial Intelligence technologies ,By using AI here the individual health ,behavior ,feed management robotic milking and stress free milking system will be implemented .AI technologic implementation will frame the Smart dairy farming in properly and …
Published in Trends in Machine design · Vol. 11, Issue 2, 2024 · pp. 16–20 Read article
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Food Processing and Membrane Technologies: Food Industry and Microfiltration
Abstract: Membrane technologies are being used extensively in food processing because they improve the process efficiency as well quality of end product. Microfiltration is one of these most important process in food and beverage industry for separation and purification. Along with a unique pressure driven separation process, microfiltration membranes provide the removal of suspended solids, bacteria and colloids from your product while preserving valuable nutrients and flavors. Microfiltration is extensively used …
Published in International Journal of Membranes · Vol. 1, Issue 2, 2024 · pp. 23–27 Read article
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Lesser-Known Metabolites Influencing Ovarian Function, Follicular Development, and Embryo Viability in Dairy Cows
Abstract: The intricate processes of ovarian function, follicular development, and embryo viability in dairy cows are tightly regulated by a complex network of metabolites. While conventional biomarkers, such as steroid hormones, amino acids, and glucose metabolites, have been extensively studied, a growing body of evidence suggests that lesser-known metabolites play pivotal roles in bovine reproductive physiology. Dairy cattle fertility is critical for maintaining optimal milk production and herd sustainability, necessitating deeper …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 15, Issue 3, 2025 · pp. 18–29 Read article
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Practical Strategies to Mitigate Acidosis in Dairy Cattle: Implications of Nutritional, Genetic, and Management Practices
Abstract: Acidosis in dairy cattle remains a critical concern, adversely affecting rumen health, milk production, and overall animal welfare. This study investigates practical strategies to mitigate acidosis through integrated nutritional, genetic, and management approaches. Nutritional strategies emphasize balancing forage-to-concentrate ratios, providing adequate fiber, and utilizing feed additives such as buffers, probiotics, and yeast cultures to stabilize rumen pH. The importance of gradual dietary transitions and monitoring total mixed ration (TMR) composition …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 15, Issue 2, 2025 · pp. 27–44 Read article
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A Review on Microbial Enzymes in the Food Industry: Current Innovations and Future Prospects
Abstract: Over the past few decades, microbial enzymes have become indispensable biocatalysts in food production, fundamentally revolutionizing how we approach manufacturing processes while simultaneously enhancing the quality of what we produce. Today, approximately 200 of the 4,000 known enzymes are deployed commercially with proteases, amylases, lipases, and lactases leading the charge in industrial food applications. This review brings together the latest innovations in how we use microbial enzymes for food processing, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 1, 2026 · pp. 43–53 Read article
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MAP: The Invisible Shield Protecting Our Product's Journey
Abstract: Modified Atmosphere Packaging (MAP) has established itself as one of the most reliable and widely adopted preservation technologies in the modern food industry, offering a practical means of extending shelf life while maintaining the sensory and nutritional integrity of food products throughout storage and distribution. The fundamental working principle revolves around deliberately altering the gaseous composition within sealed packages, primarily through the strategic use of carbon dioxide, nitrogen and oxygen …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 52–58 Read article
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Review JoEDT N58 Open CPU-Based Milk Collection System
Abstract: The N58 Open CPU-based milk collection system is designed to enhance the efficiency and transparency of milk collection processes in rural and urban dairy operations. By integrating a computerized platform with open-source technology (Open CPU), the system enables real-time monitoring, automatic data logging, and streamlined milk collection from multiple sources. The system allows farmers to register and track their milk deliveries, monitor milk parameters such as fat content and volume, …
Published in Journal of Electronic Design Technology · Vol. 16, Issue 2, 2025 · pp. 17–23 Read article
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Recent Technological Advancements for Novel and Sustainable Packaging of Dairy Food Products
Abstract: Food packaging is crucial for protecting products, ensuring safety, and facilitating consumption. Important phases comprise manufacturing, wrapping, delivery, and preservation. The primary goal of food packaging is to maintain the quality of products throughout this process. Packaging fulfills multiple functions, including storing items, shielding them, offering convenience, and conveying messages. The packaging process is crucial in preserving the quality of food products, particularly dairy items, which are susceptible to biological, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 1, 2024 · pp. 38–43 Read article
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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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Colostrum-Driven Epigenetic Programming in Dairy Cows: A Pathway to Optimal Reproductive Health
Abstract: Colostrum is a vital nutritional source for neonatal calves, providing immune support and essential growth factors. Recent research suggests that colostrum’s impact extends beyond immediate immunological protection, influencing long-term reproductive health through epigenetic modifications. In dairy heifers, early-life exposure to high-quality colostrum may program the developing reproductive system, affecting ovarian function, uterine health, and overall fertility. The components of colostrum, including hormones, growth factors, and bioactive peptides, can induce epigenetic …
Published in Emerging Trends in Metabolites · Vol. 2, Issue 1, 2025 · pp. 35–51 Read article
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Productions and Characterization of Biodiesel by Base Catalyzed Transesterification Reaction from Dairy Waste Scum of DEI Dairy, Agra
Abstract: With the increase in prices and rapid depletion of petroleum-based fuels, the investigation is being done to look over an alternative fuel source. Presently, the biodiesel is mainly produced from vegetable sources such as jatropa oil, karanja oil, rapeseed, soybean, and others that could overlap with nutritional requirement of the society if produced at large scale. Also, the production cost of biodiesel from vegetable and animal sources is very high …
Published in Research and Reviews : Journal of Dairy Science and Technology Read article
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Climate-Induced Infertility in Dairy Cows: Pathways, Challenges, and Solutions for Sustainable Dairy Development
Abstract: Climate change has emerged as a significant challenge to dairy production, with profound implications for reproductive performance in dairy cows. The interplay of rising temperatures, fluctuating rainfall patterns, and increased frequency of extreme weather events disrupts key physiological, nutritional, and behavioral processes essential for fertility. Heat stress alters hormonal balance, impairs oocyte and embryo quality, reduces estrus expression, and affects pregnancy outcomes. Concurrently, climate-induced nutritional deficits, immune suppression, and increased …
Published in International Journal of Climate Conditions · Vol. 2, Issue 2, 2025 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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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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Nutritional Enhancements in Dairy Products
Abstract: Dairy products play a crucial role in diets globally, providing key nutrients like proteins, fats, vitamins, and minerals. However, with evolving dietary needs and a growing focus on public health, the fortification of dairy products has emerged as a critical strategy to enhance their nutritional profile. This review explores the fortification of dairy products with vitamins, minerals, probiotics, and other health-promoting ingredients, examining the methods, benefits, challenges, and future prospects …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 2, 2024 · pp. 18–23 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 Read article
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Weaning Age Shaping Puberty in Heifer: Insights from Nutritional, Physiological, Hormonal and Environmental Perspectives
Abstract: The onset of puberty in dairy heifers is a critical determinant of their reproductive performance and overall productivity. This study reviews the influence of weaning age on the timing and quality of puberty, synthesizing insights from nutritional, physiological, hormonal, and environmental perspectives. Early or late weaning can significantly impact heifer development, influencing body weight, fat deposition, and metabolic health. Nutrition plays a vital role in shaping growth rates and reproductive …
Published in Research and Reviews : Journal of Veterinary Science and Technology · Vol. 14, Issue 1, 2025 · pp. 19–31 Read article
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Low-cost Feed Resources for Sustainable Dairying: Exploring Conventional, Agro-Industrial, and Non-Conventional Feeds to Optimize Nutritional Adequacy
Abstract: This study explores the potential of cost-effective feed resources to enhance the sustainability of dairy farming by focusing on conventional, agro-industrial, and non-conventional feed alternatives. Rising feed costs remain a significant challenge =124ed5y7u-8 n dairy production, and optimizing feed efficiency is crucial for maintaining profitability and sustainability. Conventional feed resources, including roughages and pastures, provide the foundation for dairy cow diets, yet their nutritional content varies seasonally and geographically. Agro-industrial …
Published in Research & Reviews : Journal of Ecology · Vol. 14, Issue 2, 2025 · pp. 11–27 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