Aim: Milk from Cow, Buffalo and goat was used for the study of isolation and fractionation of casein and whey proteins. Buffalo and goat milk were subjected to physicochemical attribute studies and a detailed protein profile namely total protein, casein fractions α-, β- and κ cas...
Open access
Research Article10.9734/acri/2024/v24i5711
Aim: Buffalo milk and goat milk were enzymatically hydrolyzed to have 5, 10 and 15 per cent DH to improve the techno-functional properties of milk proteins in order to utilize in production of channa based dairy products. Study Design: A significant contribution to total milk pro...
Open access
Research Article10.9734/jsrr/2024/v30i52000
Aims: The study aimed to develop and evaluate functional buttermilk fortified with foxtail millet, rock salt, and black cumin to enhance its nutritional, functional, and sensory qualities. Study Design: Development of Functional Buttermilk enriched with functional ingredients and...
Open access
Research Article10.9734/jamb/2025/v25i111014
This study focuses on the design, development, and evaluation of a hybrid ultraviolet–microfiltration (UV–MF) module for improving the microbial quality of raw milk while maintaining its overall quality. The system was developed by integrating a 3 µm microfiltration unit with two...
Open access
Research Article10.9734/jsrr/2026/v32i13927
Aims: To develop and optimize a Functional Greek Style Yoghurt Sauce by incorporating nutrient-rich ingredients and to evaluate the effect of different inclusion levels on sensory characteristics and to identify the most acceptable combination. Study Design: Formulation of Funct...
Open access
Research Article10.9734/ejnfs/2025/v17i111896