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95 articles for “Dairy science”
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Exploring the Role of Microbiota in Dairy Science: Understanding the Gut Microbiome of Dairy Animals for Enhanced Milk Production
Abstract: This article delves into the intriguing realm of dairy science, focusing specifically on the role ofmicrobiota in the context of milk production. Microbiota, particularly the gut microbiome, plays a crucial role in the overall health and productivity of dairy animals. Understanding the complex interactions between the gut microbiota and the host organism has the potential to revolutionize dairy industry practices and improve milk quality. Article highlights recent advancements in the …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 1, 2023 · pp. 18–24 Read article
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X-Ray Crystallography and Its Applications in Dairy Science: A Review
Abstract: X-ray crystallography (XRC) is the study of crystals using X-rays. XRC is the primary method in which detailed structure of molecules especially molecules that pertain to living systems have been visualized and discovered by exposing a well-ordered crystal of a substance to X-rays and finally generating the structural information from the spots produced on a film due to this impact. X-ray crystallography has been used for analysis of liquid milk, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 1, 2013 · pp. 21–33 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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Studies on Physiochemical Attributes and Sensory Evaluation of Steamed Sweetened Dairy Products and there will be an Innovative Study in Food Science
Abstract: Chhana is one of the popular traditional Indian dairy products. It is high in nutritive value, consumed by people of different age group almost in every house. Chhana is mainly used as base ingredients for manufacturing of sweetmeats, especially in eastern region of India. To increase the palatability of chhana, an attempt was taken to develop a product-steamed sweetened chhana by adding sugar into chhana and steaming the mixture. On …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 1, 2022 · pp. 36–45 Read article
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Dairy Products and their Adulteration
Abstract: Food is related to health and well being. Good food is well balanced that gives our body all that it needs. It is directly linked with growth but adulteration and malnutrition affects youngster’s growth. Food adulteration is a common issue whereas the developing countries are at high risk because of lack of supervision and neglecting policies. Unfortunately, milk adulterants can cause serious health problems such as allergy, renal calculi, and …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 2, 2018 · pp. 11–14 Read article
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Gene Editing in Dairy Cows: Advancing Milk Yield, Health, and Resilience for Sustainable Dairy Development
Abstract: Gene editing has emerged as a transformative tool in dairy science, offering unprecedented opportunities to enhance productivity, improve animal health, and bolster resilience against environmental challenges. This study explores the potential of gene editing technologies, including CRISPR-Cas9, in advancing milk yield, optimizing milk composition, and addressing genetic disorders in dairy cows. Specific applications include targeting genes associated with mastitis resistance, improving feed efficiency, and introducing heat tolerance traits to adapt …
Published in International Journal of Genetic Modifications and Recombinations · Vol. 3, Issue 2, 2025 Read article
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Basics of HACCP—Dairy and Food Industry
Abstract: This paper is deals with basics of Hazard Analysis and Critical Control Points (HACCP) principles and its application in dairy– food sector. HACCP rules are widely accepted and implemented, protocol for improving the quality and safety of food products. The implementation of HACCP procedures helps the dairy/food industries for providing best quality products via handling the total quality management (TQM) of whole industry. Keywords: HACCP, total quality management, prerequisite programmesCite …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 3, 2017 · pp. 30–37 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
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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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Detection of Different Adulterant in Different Milk Samples
Abstract: The study is carried out keeping in view the recently emerging concern of adulteration of natural milk with various illegal substances to increase its marketability. This study explains in detail the hygienic status of milk supplied to various cafes, small hotels and other public and educational institutions. A total of 50 samples were collected from different localities in Delhi/NCR, India and tested for determination and extent of adulteration. Qualitative analyses …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 3, 2017 · pp. 17–29 Read article
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Commercial Pig Farming: A Profitable Business
Abstract: Pig farming is one of the worthwhile livestock businesses and most of the people find fruitful results in commercial pig raising business. Commercial pig farming is advantageous because pigs are prolific breeders and litter size is 10–14. In our country most of the pig farmers are raising low productive small-sized pigs. As a result they are not getting desired production. For commercial pig farming, highly productive pig breeds should be …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 2, 2018 · pp. 1–4 Read article
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Development Healthy Drink Use of Orange Juice, Carrot Juice, Aloe vera Juice, Holy Basil Dry Leaves Powder
Abstract: The phytochemical and physiochemical properties of orange juice enriched with carrot juice aloe Vera juice and whole besil dry leafs powder in this study the physic chemical and properties phytochemical properties of 70% orange juice 15% carrot juice 10% aloe vera juice 5% basil dry leafs extract powder were studies is healthy drink with high content of vitamin C zero fat due to which our drinks considered as healthy drink …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 3, 2017 · pp. 38–53 Read article
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Productive Performance of Pure Friesian Cows Raised under Conditions of River Nile State, North Sudan
Abstract: Data utilized in this study were obtained from the farm records of Al-Fayet project. The dairy farm is located in Gandatow, Shendi, River Nile State, as the first farm kept pure Friesian cattle. The main objectives of this study were to evaluate the productive performance of Friesian dairy cows and investigate the factors affecting those productive traits. A total of 138 performance records of Friesian cattle were used; covering the …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 1, 2018 · pp. 26–32 Read article
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History and Development of Indian dairy sector
Abstract: This paper is briefing about the past and development of Indian dairy sector through reviewing relevant research findings. This article gives an idea about operation flood and growth of dairy cooperative societies headed by farmers unions. Keywords: Operation flood, cooperative societiesCite this ArticleUjwal Dev M. History and Development of Indian Dairy Sector. Research & Reviews: Journal of Dairy Science and Technology. 2018; 7(1): 22–25p.
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 1, 2018 · pp. 22–25 Read article
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Constrains Perceived by the Dairy Farmers in Irrigated Ecosystem: A Case Study from Damodar Command Area, West Bengal
Abstract: Dairy farming in India is important not only in view of fulfilling the demand of milk in the country, but it has become necessary in the perspective of the reintroduction of organic farming. Despite West Bengal being one of the leading milk producing states in India, the associated bottlenecks need to be identified and solved in time so that further progress in dairy farming is not hindered. The present study …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 1, 2018 · pp. 1–5 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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Development and Acceptability Evaluation of Soy Milk Obtained from Soy
Abstract: Whole soybean is processed to make a rich, creamy milk-like liquid called soy milk. It has a unique delicious flavor. Soy milk makes a great substitute for milk, especially for individuals who cannot tolerate lactose (milk sugar). Soy milk is a good source of high-quality proteins, B-vitamins and iron. Soy milk is also a base for the preparation of many dairy analogs such as soy curd, soy tofu, etc. In …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 1, 2015 · pp. 10–14 Read article
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Composition, Functional Properties and Application of Bottle Gourd in Food Products
Abstract: Bottle gourd has widespread use as a vegetable in India. It is very valuable for vegetarians since it contains several important constituents which are required for good health and wellbeing. Recently in India, interest in bottle gourd has been growing amongst consumers because consumption of bottle gourd has been associated with a number of benefits and may be regarded as a natural guard against diseases. In Ayurveda, bottle gourd is …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 1, 2015 · pp. 15–27 Read article
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Food Borne Pathogens: A Threat to Dairy Industry
Abstract: Food borne diseases is the major concern along with malnutrition in developing countries and developed countries as well. Milk is rich source of nutrition with large number of pathogenic bacteria which are more susceptible to cause illness or death. Millions of people stuck with food borne outbreaks throughout the globe because of presence of pathogenic bacteria – disease causing microbiota like E. coli O157:H7, Salmonella, Shigella, Listeria, Campylobacter, S.aureus and …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 1, 2015 · pp. 28–36 Read article
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Potential of Herbal Nutraceuticals in Ghee: A Review
Abstract: Food industries have rather high demand for the products that meet the consumer’s demand for a healthy life style. In this context functional food fortified with the plant ingredients plays an important role. Ghee is widely used as carrier for herbs for efficient absorption of their functional components in ayurvedic medicines. Herbs like Vidarikand, Shatavari, Ashwagandha, Arjuna etc had been incorporated in ghee and were observed to have enhanced absorption …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 2, 2015 · pp. 1–5 Read article