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9 articles for “milk substitutes”
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Nondairy desserts: Potential ingredients for the development of innovative formulations
Abstract: With a growing demand for lactose-free foods, the food industry faces a challenge in identifying new food ingredients to replace equivalent chemical constituents of milk, achieve similar rheological properties, and preserve texture stability and sensory properties in milk-free food preparations. This study aimed to systematize data on potential innovative ingredients for the production of nondairy desserts, with a focus on different types of texturizing agents. Cactus mucilages, cereal and legume …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 1–9 Read article
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Milk Allergy: Significance, Detection and Management
Abstract: Milk allergy is a significant public health issue, particularly among infants and young children, with prevalence rates between 2 and 6% in early childhood, declining to 0.1–0.5% in adulthood. It is an immune-mediated adverse reaction to milk proteins, primarily involving immunoglobulin E (IgE)-mediated responses. Symptoms range from gastrointestinal distress and respiratory complications to severe anaphylaxis. The etiology of milk allergy involves genetic predisposition, environmental factors, an immature immune system, and …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 14, Issue 1, 2025 · pp. 15–19 Read article
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Production and Analysis of Alternative of Dairy Milk and its By-product
Abstract: Plant-based or non-dairy milk alternative is the fast-growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, concern about calorie, and hypercholesterolemia inclination towards vegan diets has influenced a segment of consumers towards choosing dairy milk alternatives. Plant-based milk alternative can serve as an inexpensive alternative to consumers especially in the developing countries and in places where dairy …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 2, 2021 · pp. 27–41 Read article
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Factors Influencing the Desire to Have a Baby Among Mothers on ARV Drugs Attending the ART Clinic in Mekelle Hospital
Abstract: Background፡ With the introduction of HAART there has been dramatic reduction in mortality and morbidity, quality of life has been changed and new infections have dropped markedly. Most recently fertility issue in HIV positive men and women are becoming increasingly important. Advance in treatment such as zidovudine and other drugs together with cesarean section and breast milk substitution has decreased vertical transmission to about 2%. This makes parenting a viable …
Published in Research and Reviews : A Journal of Immunology · Vol. 7, Issue 1, 2017 · pp. 9–17 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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Nutritive Value and Health Benefit of Fermented Milks
Abstract: Fermented milk plays a very vital role in human civilization from ancient time. Fermented milk product is not only nutritionally superior but it has plenty of health benefits, though all the health benefit mechanisms of fermented milk is not known but in future fermented milk would be one of the substitute of medicine.Keywords: Lactic acid, β-galactosidase, biological value, anticholesterolemic
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 3, 2013 · pp. 25–28 Read article
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Factors Affecting Adoption of Clean and Safe Milk Production Practices in Kerala
Abstract: The pattern of adoption of clean and safe milk production practices among 210 farmers selected from three districts Kollam, Thiruvananthapuram, and Palakkad was analyzed. An attempt was made for the development of the Clean and Safe Milk Production Index (CSMPI) based on the responses received from the farmers. The CSMPI associated with the risk of contamination hazard had thehighest mean score, whereas among all the indices, storage-related CSMPI values showed …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 3, 2022 · pp. 15–22 Read article
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Modified Milk Fat and Its Applications in Food Products
Abstract: Natural fats have complex composition as they are composed of several fatty acids present primarily as triacylglycerols, which give fat highly diverse functional and nutritional properties. This complexity of fat provides opportunities for modifying themselves for different applications. The negative nutritional and physical image of the fat, especially certain saturated long chain fatty acids, trans-fats, cholesterol as well as poor spreadability and oxidative susceptibility has driven the development of technologies …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 3, 2013 · pp. 16–24 Read article
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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