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7 articles for “Milk preservation”
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Evaluation of Raw Cow Milk Preservation Using Extracted Mango Seed Kernels and Rosemary Leaves Powder, Ethiopia
Abstract: The study aimed to evaluate the raw cow milk preservation using extracted mango seed kernels and rosemary leaves powder. Fresh cow milk samples collected aseptically from Debre Birhan University farm. The fresh cow milk treated at different concentrations (0.5, 1.0 and 1.5%) of ethanol extract of mango seed kernel, rosemary leaves and equal mix of both extracts with 100 ml of milk then store at room temperature. Mango seed kernels …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 14, Issue 2, 2025 · pp. 20–28 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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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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Optimizing Silage Quality: Best Practices for Maximum Nutrient Retention and Sustainable Dairy Development
Abstract: Silage is a critical component in dairy production systems, offering a consistent and high-quality feed source throughout the year. Optimizing silage quality begins in the field, requiring strategic practices to maximize nutrient retention and support sustainable dairy development. This study reviews best practices across silage production stages, including crop selection, timely harvesting, precise chopping, controlled fermentation, and efficient storage techniques. Emphasis is placed on achieving the ideal moisture content, reducing …
Published in International Journal of Nutritions · Vol. 2, Issue 2, 2025 Read article
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Development and Evaluation of a Coconut-Based Jam
Abstract: Background: Conventional coconut jam formulations rely heavily on refined sucrose to achieve sweetness, texture, and preservation, limiting their suitability for individuals seeking reduced-sugar dietary options. The growing demand for nutritionally improved food products has encouraged the development of alternative formulations using natural sweet ingredients and polyol-based humectants. Objective: The present study aimed to develop and standardize a coconut-based reduced-sugar jam using coconut milk, dates, raisins, sorbitol, glycerine, citric acid, sodium …
Published in Research & Reviews: A Journal of Pharmacognosy · Vol. 13, Issue 1, 2026 · pp. 13–18 Read article
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A Review on Nutritional Benefits of the Black Tea
Abstract: Black tea, a cornerstone of global beverage culture, boasts a fascinating history and captivating journey from plant to cup. Derived from the Camellia sinensis plant, black tea distinguishes itself from its green tea cousin through a unique processing method. Unlike green tea, which undergoes minimal processing to preserve its fresh character, black tea undergoes full fermentation. This controlled oxidation process unlocks a deeper layer of flavor and aroma, resulting in …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 1, 2024 · pp. 21–27 Read article
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Livestock and Rural Livelihoods: Nutritional, Economic, and Environmental Pathways to Sustainable Development
Abstract: Livestock play a pivotal role in sustaining rural livelihoods by contributing to economic stability, social empowerment, and environmental resilience. This study explores the diverse functions of livestock in rural communities, focusing on their contributions to income generation, food security, nutrient cycling, and cultural practices. Livestock provide essential goods such as milk, meat, eggs, and fiber, which not only enhance household nutrition but also generate revenue for millions of rural families. …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 2, 2025 · pp. 40–56 Read article