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Journal Cover   Research & Reviews : Journal of Dairy Science and Technology
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   Full-text available via subscription Subscription journal
   ISSN (Print) 2349-3704 - ISSN (Online) 2319-3409
   Published by STM Journals Homepage  [61 journals]
  • Food Borne Pathogens: A Threat to Dairy Industry
    • Authors: Vaghela Nileshkumar R., Subrota Hati, Kunal Gawai, Sreeja V.
      Abstract: Food borne diseases is the major concern along with malnutrition in developing countries and developed countries as well. Milk is rich source of nutrition with large number of pathogenic bacteria which are more susceptible to cause illness or death. Millions of people stuck with food borne outbreaks throughout the globe because of presence of pathogenic bacteria – disease causing microbiota like E. coli O157:H7, Salmonella, Shigella, Listeria, Campylobacter, S.aureus and Clostrida and their heat stable and heat labile toxins. The presence of food borne pathogens in milk and milk products is due to direct contact with contaminated sources in dairy farm environment and to excretion from infected udder of animal suffering from disease. Generally very few percentage (app. 1–2%) people of the globe consume raw milk and milk products while others use pasteurized one. But sometimes inadequate or faulty heat treatment and post processing contamination through infected supply chain may lead to major consequences related to outbreaks.Keywords: Food borne disease, milk and milk products, pathogens, contaminationCite this Article: Vaghela Nileshkumar R, Subrota Hati, Gawai K et al. Food Borne Pathogens: A Threat To Dairy Industry; Research & Reviews: Journal of Dairy Science and Technology. 2015; 4(1): 28–36p. 
      PubDate: 2015-04-19
      Issue No: Vol. 4 (2015)
  • Development and Acceptability Evaluation of Soy Milk Obtained from Soy
    • Authors: Bharti Jain
      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 the present study, soy milk was prepared from soy genotype JS 93-05 because of its high protein content. The main objective of the study was to find out the acceptability of soy milk and to compare the nutrient and cost of soy milk with cow’s milk. The processing of soybean is required to inactivate the anti-nutritional factors, to minimize the unacceptable beany flavor and improve the digestibility of the protein. About 8 L of soy milk can be obtained from 1 kg of dry soybean. To find out the acceptability of soy milk thirty young adult females of 35 to 40 years of age were selected. Acceptability of cow’s milk was 84.17%. Cow’s milk was compared with the acceptability of plain soy milk and flavored soy milk and the results reveled that acceptability of plain soy milk was 69.17% whereas acceptability of flavored soy milk was 83.33%. From these results it can be concluded that acceptability of flavored milk was equivalent to the cow’s milk. Plain soy milk was less acceptable due to its poor taste (33.33%). Results of nutrient content of soy milk revealed that there was not much difference in the protein and carbohydrate content of soy milk and milk. Major difference was observed in fat content of soy milk and this is due to the fact that higher yield of milk is obtained from 1 kg of soybean. Cost of soy milk (Rs. 8/kg) was less as compared to milk obtained from animal source (Rs. 20/kg).Keywords: Cow’s milk, soy milk, flavored soy milk, anti-nutritional factors, acceptability evaluation, soy genotypeCite this Article: Jain Bharti. Development and acceptability evaluation of soy-milk obtained from soy genotype JS 93-05. Research & Reviews: Journal of Dairy Science and Technology. 2015. 4(1): 10–14p.
      PubDate: 2015-04-10
      Issue No: Vol. 4 (2015)
  • Composition, Functional Properties and Application of Bottle Gourd in Food
    • Authors: Amit Barot, Suneeta Pinto, Smitha Balakrishnan, J.P. Prajapati
      Abstract: Bottle gourd has widespread use as a vegetable in India. It is very valuable for vegetarians since it contains several important constituents which are required for good health and wellbeing. Recently in India, interest in bottle gourd has been growing amongst consumers because consumption of bottle gourd has been associated with a number of benefits and may be regarded as a natural guard against diseases. In Ayurveda, bottle gourd is advocated for treatment of diabetes mellitus, hypertension, flatulence, cooling properties, liver diseases, weight loss and other associated benefits. The nutritive value of bottle gourd makes it a popular diet ingredient in making sweet curries, soups, jams, juices, beverages, cakes, ice creams and tea for value-addition. In this article, the literature available on functional properties, health benefits and applications of bottle gourd in various food products have been reviewed.Keywords: Bottle gourd, composition, properties, medicinal uses, application, dairy productsCite this Article: Amit Barot, Suneeta Pinto, Smitha Balakrishnan, et al. Composition, Functional Properties and Application of Bottle Gourd in Food Products. Research & Reviews: Journal of Dairy Science and Technology. 2015; 4(1): 15–27p.
      PubDate: 2015-04-10
      Issue No: Vol. 4 (2015)
  • Milk-Cereal-based Composite Complementary Foods and their Storage
           Stability: A Mini Review
    • Authors: P. Narender Raju, Manoj Kumar C.T., Manoj Kumar C.T., Ashish Kumar Singh, Ashish Kumar Singh, Sangita Ganguly, Sangita Ganguly, Manav Manharbhai Patel, Manav Manharbhai Patel
      Abstract: In developing countries, depending upon the socio-economic situation, the nutritional status of the people is enhanced by encouraging increased use of inexpensive and available protein sources in child feeding. Traditional infant-feeding practiced in countries like India, is usually cereal based. Cereals in combination with milk solids are generally used for the preparation of weaning foods to improve the overall quality. Milk-cereal based complementary food is defined as food obtained from milk and milk solids, variety of cereals, pulses, soybean, millets, nuts and edible oil seeds and may contain other food additives and nutritionally significant minerals and vitamins. The quality of these food products during storage is affected by various factors such as inherent composition and exogenous factors such as packaging materials, head space air quality, storage temperature, humidity and handling. The published information about the milk-cereal based complementary foods along with the changes in the quality during storage has been briefly reviewed.Keywords: Milk-cereal based complementary food, protein sources, child feedingCite this Article:Narender Raju P, Manoj Kumar CT, Ashish Kumar Singh, et al. Milk-Cereal-based Composite Complementary Foods and their Storage Stability–A Mini Review. Research & Reviews: Journal of Dairy Science and Technology. 2015; 4(1): 1–9p.
      PubDate: 2015-03-26
      Issue No: Vol. 4 (2015)
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