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Revista Internacional de Psicologia
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 1818-1023
Published by Instituto de la Familia Guatemala Homepage  [1 journal]
  • Study on Consumer Acceptance of Biofortified Yoghurt in Varanasi Region,
           Uttar Pradesh, India

    • Authors: Jude Felix, Durga Shankar Bunkar, Hency Rose
      Pages: 1 - 9
      Abstract: Yoghurt being a fermented probiotic milk beverage produced by bacteria that break down the complex compounds in milk to produce a more nutritious product. Yoghurt is popular due to its versatility, especially among youngsters, professionals and the elderly. The quality and quantity attributes can be improved by fortification. Therefore, diseases caused due to the nutritional deficiency can be prevented by fortification. The presented paper focus on determining consumer behaviour when purchasing yoghurt. As research methods, the survey and structured questionnaire methods were used (total number of respondents were 250 from age group above 18). Many people are aware about the probiotic yoghurt in the market, but a small percentage is unaware of it. Yoghurt is mostly consumed by the younger generations. However, many of the consumers are unaware of the cultures used in yoghurt, as well as the distinction between dahi and yoghurt. Different age groups prefer different types of yoghurt, among which spoonable yoghurt being the most acceptable one. Most of them prefer yoghurt for health benefits, and sweet yoghurt is the most popular one. Consumers do prefer to have more biofortified yoghurts in the market.
      PubDate: 2022-08-05
      Issue No: Vol. 11, No. 2 (2022)
       
  • A Review on Dairy Products by Microbial Considerations in Dairy Processing

    • Authors: Naveen Pandey, Prince Pandey
      Pages: 1 - 6
      Abstract: The microbial quality of air in a dairy processing factory was assessed to determine the role of air as a source of contamination and deterioration of milk and milk products. When examining microbial activity in dairy products,not only for shelf stability but also for organoleptic considerations and the capacity for fermentation to occur, raw material assessments in plant monitoring and, in certain situations, end-product testing are critical. “Milk” is a colloquial phrase for “cow’s milk”. It is a colloidal suspension of hydrophobic fat molecules in a hydrophilic carrier including water, carbohydrates, protein, and minerals. Many factors impact milk quality, such as animal husbandry, breeding procedures, feed material quality, and medical care provided to the herd, and these influences are susceptible to examination by testing methods. The purpose of this study is to offer some literature data on histochemical mechanisms of milk synthesis, its composition in human usable active principles, and its quality assurance  throughout its processing in a concise manner.
      PubDate: 2022-05-23
      Issue No: Vol. 11, No. 2 (2022)
       
  • Dairy Based Novel Ingredients Using by Membrane Technology

    • Authors: Priyank Dudhrejiya, Suneeta Pinto2, Sunil Patel, Satish Parmar
      Pages: 7 - 20
      Abstract: Rapid developments in the range and capabilities of membranes available have a potential to hugely affect the dairy industry as a whole. Membrane processing is an excellent tool for the fractionation of milk proteins. A wide range of products, having unique nutritional and functional characteristics have been developed by employing membrane processing. Membrane technology has potential benefits of separation of intact form of ingredients from milk or whey at a lower temperature without affecting their biological and functional properties. These products can be used as functional ingredients for the manufacture of value added food products, healthy foods and pharmaceuticals products. Several ingredients like Milk Protein Isolates, Milk Protein Concentrates, α-lactalbumin, β-lactoglobulin, Natural Milk Calcium, Soluble Casein Isolates, β-casein, Micellar Casein Concentrate, Immunoglobulins, Milk Fat Globule Membrane Isolate, Caseinomacropeptides etc. can be separated from the milk or whey using membrane technology. Microfiltration is mainly used for the fractionation of caseins and whey proteins. Ultrafiltration is used for the separation of individual milk proteins e.g. α-lactalbumin. Nanofiltration is used for the demineralization and Reverse osmosis is used for the concentration of the milk products. This review covers information on manufacture of valuable dairy based novel ingredients using membrane technology.
      PubDate: 2022-05-24
      Issue No: Vol. 11, No. 2 (2022)
       
  • Dairy Processing and Quality Assurance in Pradeshik Co-operative Dairy
           Federation (PCDF)

    • Authors: Prince Pandey
      Pages: 21 - 26
      Abstract: Milk is synthesized in specialized cells of the mammary gland and is virtually sterile when secreted into the alveoli of the udder. In general, indicate some level of mastitis in the herd as well as the potential for quality defects in raw milk and processed dairy products. Quality defects are generally the result of enzymes associated with infection and somatic cells that breakdown proteins, milk fats, and other components resulting in reduced cheese yields and flavor defects (i.e., bitterness, rancidity) in cheese, pasteurized milk, and other dairy products. Quality concern is a new term on dairy farms to describe the process of work and how it is accomplished. The specific composition of the major milk constituents is important to dairy product manufacturers. In this article study, it will be reviewed that identification of Quality Concept for Dairy production and critical control point in dairy sector and assessment of the severity of each hazard to milk quality.
      PubDate: 2022-05-23
      Issue No: Vol. 11, No. 2 (2022)
       
  • Production and Utilization Pattern of Milk and Milk Products in Rajasthan:
           An Empirical Study

    • Authors: Ajmer Singh, Jagruti Das, Gourav Godha
      Pages: 27 - 35
      Abstract: The study was aimed to assess the inter-regional differences existing in production and utilization pattern of milk and milk products across regions in Rajasthan. The regions identified for the study were South and South-Eastern plains (S&S-E plains), Transitional & Eastern plains (T&E plains) and North and North-Western plains (N&N-W plains). The data was collected from 120 milk producing households spread across six villages (2 villages from each region) and from Halwais and Creameries, four from each. The data were subjected to tabular analysis and regression for estimating the desired results for answering the derived objectives of the study and understanding the extent of factors affecting the marketed surplus of milk. The results revealed existence of significant differences across regions in the study area. With respect to inter regional differences in production level of milk it was found that the production of milk was highest in T&E plains region with production of 29.58 litres per day per household followed by 11.85 litres per day per household in N&N-W plains and 9.35 litres per day per household in S&S-E plains regions. Though marketed surplus is directly proportional to production level, marketed surplus was highest in S&S-E plains,followed by T&E plains and lowest in N&N-W plains. This paper has tried to examine the inter-regional differences existing in Rajasthan in dairy production.
      PubDate: 2022-05-23
      Issue No: Vol. 11, No. 2 (2022)
       
  • Studies on Physiochemical Attributes and Sensory Evaluation of Steamed
           Sweetened Dairy Products and there will be an Innovative Study in Food
           Science

    • Authors: DEBASREE GHOSH
      Pages: 36 - 45
      Abstract: Chhana is one of the popular traditional Indian dairy products. It is high in nutritive value, consumed by people of different age group almost in every house. Chhana is mainly used as base ingredients for manufacturing of sweetmeats, especially in eastern region of India. To increase the palatability of chhana, an attempt was taken to develop a product-steamed sweetened chhana by adding sugar into chhana and steaming the mixture. On the basis of preliminary trial level of sugar was selected in the range of 27% to 33% of the weight of chhana and the steaming time for channa mixed with sugar was selected in the range of 40–80 min. A comparative study was carried out to evaluate the effect of different concentration of sugar (i.e. 27%, 30%, and 33%) in each steaming condition (i.e. 40 min, 60 min and 80 min) and the effect of different steaming time (i.e. 40 min, 60 min and 80 min) in each sugar concentration (i.e. 27%, 30%, and 33%) on the sensorial as well as physico chemical quality of steamed sweetened chhana. Based on sensorial scores for different attributes viz. flavour, body and texture, colour and appearance, and overall acceptability the addition of sugar at the rate of 30% ofthe weight of chhana and steaming for 60 min was selected as optimum for preparing steamed sweetened chhana of acceptable quality. The optimized product contained 36.74% moisture, 16.80% fat, 15.84% protein, 1.88% ash and 28.74% total carbohydrate. The titratable acidity of optimized protein was 0.546% lactic acid. The shelf life study was carried out by packaging the product in 3-ply laminated (polyethylene/aluminum foil/polyethylene) pouch and keeping at 8±2°C. The sensorial quality and chemical quality deteriorated with progression of storage. The shelf life of steamed sweetened chhana was estimated as 9 day at 8±2°C.
      PubDate: 2022-05-24
      Issue No: Vol. 11, No. 2 (2022)
       
 
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