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4 articles for “curd”
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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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Physico-Chemical and Antioxidative Properties of Whey Protein Beverages
Abstract: Whey, the liquid left after milk casein precipitation, was utilized, and its physicochemical properties were assessed. The aim of the research was to analyze the availability of nutrients in whey by preparing a modified whey protein beverage. Natural and artificial whey protein beverages were prepared. We studied the shelf life of these beverages over a period of 0 to 11 days and compared them based on their acidity, viscosity, pH, …
Published in Emerging Trends in Metabolites · Vol. 1, Issue 1, 2024 · pp. 1–6 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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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