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13 articles for “dairy consumption”
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Rethinking Functional Dairy Foods: A Deeper Dive into Nutrition, Resilience, Cognitive Skill, and Healthy Ageing Across the Lifespan
Abstract: Dairy products have long been recognized as fundamental components of a balanced diet, providing essential nutrients that support overall health, well-being, and longevity. This study explores the role of dairy consumption in promoting sustainable nutrition, enhancing life expectancy, and maintaining a healthy lifestyle. Dairy foods – such as milk, yogurt, and cheese – are rich sources of high-quality protein, calcium, vitamins, and bioactive compounds that contribute to bone health, cardiovascular …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 2, 2026 · pp. 50–68 Read article
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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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The Role of Gut Microbiota in the Health Effects of Fermented Dairy Products
Abstract: The human gut microbiota plays a crucial role in maintaining physiological health, influencing digestion, metabolism, immune function, and even mental well-being. Among dietary interventions aimed at modulating gut microbiota, fermented dairy products have emerged as particularly promising due to their rich content of live microorganisms, bioactive compounds, and nutrients. This review explores the intricate interactions between fermented dairy products and the gut microbiota, highlighting their potential health benefits and underlying …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 14, Issue 2, 2025 · pp. 5–10 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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Biomass Resource Assessment & Management of Amritsar District of Punjab: A Case Study
Abstract: The biomass resource assessment and management of Amritsar district in Punjab highlights the intricate balance between biomass generation and consumption, with significant implications for various sectors including dairy farming. Through meticulous evaluation of agricultural residue, animal waste, and forestry biomass, the study unveils the potential for bioenergy production within the region. Key findings indicate a substantial surplus of biomass, primarily derived from agricultural activities, alongside seasonal variations in availability. For …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 1, 2024 · pp. 28–38 Read article
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Ghee: Traditional and Industrial Production, Nutritional Value, and Health Effects
Abstract: Ghee is a highly clarified form of butterfat that has been widely used as an important culinary ingredient in South Asian households and traditional practices. This study provides a comprehensive overview of ghee, focusing on its production, characteristics, nutritional composition, major commercial brands, and potential effects on human health. Ghee is produced through the concentration of milk fat, followed by heat clarification and the removal of moisture and milk solids. …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 2, 2026 · pp. 34–41 Read article
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The Influence of Dietary Habits on the Nutritional Status of Athletes
Abstract: The influence of dietary habits on the nutritional status of athletes, a sample of 100 athletes, consisting of 50 vegetarians (25 males and 25 females) and 50 non-vegetarians (25 males and 25 females), aged 17–26 years, was selected from Punjabi University Patiala and NIS Patiala. Information was gathered about the athletes’ overall characteristics, anthropometric measures, food consumption, level of physical activity, and physical performance. The information showed that consumption of …
Published in OmniScience: A Multi-disciplinary Journal · Vol. 15, Issue 1, 2025 · pp. 24–30 Read article
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Enhancing Combustion Efficiency and Emission Reduction in Single Cylinder CI Engines: A Study on Waste Dairy Scum Methyl Ester Biodiesel Blends with Aluminium Oxide Nanoparticles
Abstract: In response to the urgent need for sustainable energy solutions and environmental considerations, this study explored the utilization of waste dairy scum methyl ester biodiesel blended with diesel and enhanced with Al2O3 nanoparticles as an additive. The biodiesel was prepared by blending waste dairy scum methyl ester with diesel and incorporating 100 ppm Al2O3 nanoparticles. Experimental tests were conducted on a single-cylinder diesel engine, comparing neat diesel, B30 biodiesel blends …
Published in Trends in Mechanical Engineering & Technology · Vol. 14, Issue 1, 2024 · pp. 15–28 Read article
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Semiconductor Devices for Assessing Freshness of Food Products
Abstract: Freshness of food is one of the major deterministic factors that govern human health and wellbeing. Consumption of stale food can have minor to serious health implications. In general assessment of the quality of food relies upon human sensory evaluations. However, the perceived intensity of sensory attributes can vary significantly. To replace this confusion, scientists develop portable and inexpensive sensors with notable accuracy. In particular, dairy products, seafood and meat …
Published in Journal of Semiconductor Devices and Circuits · Vol. 7, Issue 3, 2020 · pp. 5–10 Read article
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Enhancing Combustion Efficiency and Emission Reduction in Single Cylinder CI Engines: A Study on Waste Dairy Scum Methyl Ester Biodiesel Blends with Aluminium Oxide Nanoparticles
Abstract: In response to the urgent need for sustainable energy solutions and environmental considerations, this study explored the utilization of waste dairy scum methyl ester biodiesel blended with diesel and enhanced with Al2O3 nanoparticles as an additive. The biodiesel was prepared by blending waste dairy scum methyl ester with diesel and incorporating 100 ppm Al2O3 nanoparticles. Experimental tests were conducted on a single-cylinder diesel engine, comparing neat diesel, B30 biodiesel blends …
Published in Trends in Mechanical Engineering & Technology · Vol. 14, Issue 1, 2024 · pp. 15–28 Read article
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REVIEW AND ANALYSIS OF AUTOMATIC WATER BOTTLE FILLING AND CAPPING MACHINE USING PLC
Abstract: Filling is an important process of the automatic machine and is used in different industry such as mineral water, beverage, chemical, food and dairy as well as pharmaceuticals. In today's manufacturing environment, with the need for higher production rates, better product quality and less manual effort, industrial automation is becoming a key requirement. The primary goal of this project is to design, develop and control an automatic bottle filling and …
Published in International Journal of Manufacturing and Production Engineering · Vol. 4, Issue 2, 2026 Read article
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Nutritional Significance of Milk Minerals
Abstract: Mineral constituents occurs in milk and dairy products in form of organic ions and salts; however several minerals are also found associated with major milk constituents like fat, protein, carbohydrate and nucleic acid. Milk contributes significantly to the human dietary requirements of several minerals including calcium, magnesium, potassium, zinc, and phosphorus. Milk also contains some other minerals like chloride, selenium, etc in relatively less but significant amount. Numerous factors, including …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 1, 2024 · pp. 7–19 Read article