Akshaykumar, R. Devaraju, Adarsh M. Kalla, Basavabharati, N. M. Madhusudan, K. Priyatam Reddy, C. S. Shashi Kumar & H. Manjunatha·Microbiology Research Journal International·2026
Background: India's dairy sector is a major contributor to the national economy and the livelihoods of millions of people. Improving milk quality through good dairy farming practices and proper milking hygiene is essential for sustainable dairy production. These measures help pre...
Open access
Research Article10.9734/mrji/2026/v36i61755
Aims: In addition to attempting to evaluate the performance of SSF cultures in heated milk, the current study aimed to investigate the impact of refrigeration temperature storage on the fluid bed dried powder of Solid State Fermented (SSF) lactic cultures, such as dahi, yoghurt,...
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Research Article10.9734/ejnfs/2024/v16i71451
The sustainable management of the dairy cold chain is crucial for maintaining freshness while reducing energy use, emissions, and waste during milk handling. This article introduces a framework for sustainable dairy chain management, focusing on technological, operational, and po...
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Research Article10.9734/jsrr/2026/v32i44139
Aims: To characterize the probiotic attributes of yeasts obtained from fruit and bread samples. Study Design: Isolation, characterization amd performance evaluation for probiotic attributes. Place and Duration of Study: Department of Dairy Microbiology, Dairy Science College, Heb...
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Research Article10.9734/ejnfs/2024/v16i81499
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...
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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...
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Research Article10.9734/jsrr/2024/v30i52000
Background: Ultraviolet-C (UV-C) radiation is an emerging non-thermal food preservation technology that effectively inactivates a wide range of microorganisms while causing minimal changes to the sensory and nutritional quality of foods. In khoa-based sweets such as Peda, which a...
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Research Article10.9734/ejnfs/2026/v18i62073
Aim: Application of UV-C light to reduce the post-processing surface contamination and to extend the shelf-life of paneer Study Design: The study was aimed for 3×4 factorial design and the paneer samples were exposed to UV-C light for 60, 120 and 180 seconds and studied for its s...
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Research Article10.9734/jsrr/2024/v30i11830