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14 articles for “sustainable dairy industry”
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Low-cost Feed Resources for Sustainable Dairying: Exploring Conventional, Agro-Industrial, and Non-Conventional Feeds to Optimize Nutritional Adequacy
Abstract: This study explores the potential of cost-effective feed resources to enhance the sustainability of dairy farming by focusing on conventional, agro-industrial, and non-conventional feed alternatives. Rising feed costs remain a significant challenge =124ed5y7u-8 n dairy production, and optimizing feed efficiency is crucial for maintaining profitability and sustainability. Conventional feed resources, including roughages and pastures, provide the foundation for dairy cow diets, yet their nutritional content varies seasonally and geographically. Agro-industrial …
Published in Research & Reviews : Journal of Ecology · Vol. 14, Issue 2, 2025 · pp. 11–27 Read article
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Whey Valorization in the Dairy Industry: Emerging Technologies and Value-Added Applications
Abstract: Whey is a major by-product of the dairy industry generated during the manufacture of cheese, casein, and other dairy products. Despite being traditionally considered a waste stream, whey contains valuable nutrients, particularly high-quality proteins, lactose, minerals, vitamins, and bioactive compounds, making it an important resource for sustainable food production. Improper disposal of untreated whey can create significant environmental concerns because of its high organic load. Whey valorization, therefore, provides an …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 2, 2026 · pp. 42–49 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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Innovative Technologies for Sustainable Dairy Development: Implications for Improved Efficiency, Resource Utilization and Environmental Footprints
Abstract: This study explores innovative technologies in dairy farming aimed at enhancing sustainability through improved efficiency, optimized resource utilization, and reduced environmental footprints. As global demand for dairy products increases, the need for sustainable practices has become paramount, particularly in regions where agricultural systems face environmental and resource constraints. The paper examines a range of cutting- edge technologies, including precision feeding systems, genomic selection, automated health monitoring, and waste management solutions. …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 15, Issue 3, 2025 Read article
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Zero-Concentrate Feeding in Dairy Cows: A Sustainable Approach to Milk Quality, Animal Health, and Welfare
Abstract: The study explores the benefits of eliminating concentrate feeds in dairy cow nutrition. As sustainability becomes a central concern in agriculture, zero-concentrate feeding offers a promising solution to reduce the environmental footprint of dairy farming while promoting optimal animal health and welfare. This approach primarily focuses on maximizing the use of high-quality forages, such as grasses and legumes, to meet the nutritional needs of dairy cows. By minimizing the use …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 1, 2026 · pp. 30–47 Read article
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Utilization of Whey in Functional Dairy Beverages: Nutritional, Technological, and Industrial Perspectives
Abstract: The dairy industry plays a vital role in global nutrition and the economy, producing a wide range of products that contribute significantly to human health. Among its by-products, whey is generated in large quantities during cheese and paneer production and has traditionally been considered a waste material, posing environmental challenges due to its high biochemical oxygen demand. However, in recent years, whey has gained considerable attention as a valuable resource …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 1, 2026 · pp. 18–23 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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Regulations and Standards in the Dairy Industry
Abstract: The dairy industry is a vital component of the global food system, providing essential nutrients to millions of people worldwide. This article offers a comprehensive overview of the regulatory landscape governing dairy products, focusing on quality standards, labeling requirements, and international trade regulations. Quality standards, established by key organizations such as Codex Alimentarius and the International Dairy Federation, ensure that dairy products meet specific criteria for fat and protein content, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 2, 2024 · pp. 13–17 Read article
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Neglected Tropical Dairy Feeds: Alternative Cost-effective Feed Resources for Sustainable Dairy Development
Abstract: The tropics are home to diverse and underutilized feed resources that hold significant potential to enhance dairy productivity and sustainability. However, many of these alternative feeds remain neglected in conventional dairy farming systems. This study explores the untapped potential of neglected tropical dairy feeds, emphasizing their nutritional value, availability, and implications for sustainable dairy development. By focusing on unconventional feedstuffs such as agro-industrial by-products, wild forages, aquatic plants, and leguminous …
Published in Research & Reviews : Journal of Botany · Vol. 15, Issue 2, 2026 · pp. 12–31 Read article
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Cis-9, Trans-11 Conjugated Linoleic Acid in Milk: Natural Sources, Nutritional Advantages, and Potential Health Benefits
Abstract: Cis-9, trans-11 conjugated linoleic acid (CLA) is the most common type of CLA found in milk. It has gained a lot of attention because it may have several health benefits. This bioactive lipid is primarily derived from ruminal biohydrogenation of dietary linoleic acid and endogenous synthesis in the mammary gland via Δ9-desaturase activity. Various dietary and management strategies influence CLA concentrations in milk, including forage composition, lipid supplementation, and grazing …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 15, Issue 2, 2025 Read article
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Food Processing and Membrane Technologies: Food Industry and Microfiltration
Abstract: Membrane technologies are being used extensively in food processing because they improve the process efficiency as well quality of end product. Microfiltration is one of these most important process in food and beverage industry for separation and purification. Along with a unique pressure driven separation process, microfiltration membranes provide the removal of suspended solids, bacteria and colloids from your product while preserving valuable nutrients and flavors. Microfiltration is extensively used …
Published in International Journal of Membranes · Vol. 1, Issue 2, 2024 · pp. 23–27 Read article
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A Review on Microbial Enzymes in the Food Industry: Current Innovations and Future Prospects
Abstract: Over the past few decades, microbial enzymes have become indispensable biocatalysts in food production, fundamentally revolutionizing how we approach manufacturing processes while simultaneously enhancing the quality of what we produce. Today, approximately 200 of the 4,000 known enzymes are deployed commercially with proteases, amylases, lipases, and lactases leading the charge in industrial food applications. This review brings together the latest innovations in how we use microbial enzymes for food processing, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 1, 2026 · pp. 43–53 Read article
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Sustainable Production of Halal Butter from Mango Kernel Oil: Extraction, Characterization and Functional Evaluation
Abstract: Mango kernel oil (MKO) is a mango processing by-product and is increasingly of interest in food use because of its appropriate fat content. The growing demand of the halal and plant-based alternatives of butter points to the necessity of the sustainable non-dairy sources of fat. Mango kernel oil butter has good physicochemical properties such as a good balance of fatty acids, good oxidative stability, and the right level of moisture, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 12–21 Read article
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MAP: The Invisible Shield Protecting Our Product's Journey
Abstract: Modified Atmosphere Packaging (MAP) has established itself as one of the most reliable and widely adopted preservation technologies in the modern food industry, offering a practical means of extending shelf life while maintaining the sensory and nutritional integrity of food products throughout storage and distribution. The fundamental working principle revolves around deliberately altering the gaseous composition within sealed packages, primarily through the strategic use of carbon dioxide, nitrogen and oxygen …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 52–58 Read article