Ghee, a clarified milk fat, is known for its rich and complex flavour, which arises from a diverse array of volatile compounds formed during heat clarification. This article explores the flavour profile of ghee using Gas Chromatography-Mass Spectrometry (GC-MS) and identifies key...
Open access
Research Article10.9734/acri/2025/v25i61270
Microbial fermentation; a natural process dating back over 7000 years BC, plays a pivotal role in beverage production. While Saccharomyces cerevisiae dominates the industry, recent research emphasizes the importance of co-culture with non-Saccharomyces yeasts for enhanced flavor...
Open access
Research Article10.9734/jamb/2024/v24i1789
Dairy based sweetmeats usually contain high sugar with a high calorific value which in turn is linked to various non-communicable diseases. To reduce this high calorie content, sugar can be replaced in part or wholly by non-nutritive artificial sweeteners, as well as natural swee...
Open access
Research Article10.9734/ejnfs/2024/v16i101569