Aims: The purpose of this study was to develop fermented probiotic millet dried mix by incorporating a probiotic Lactobacillus acidophilus and to ascertain how different processes used in the product's development affected its chemical components. Study Design: Fermented probioti...
Open access
Research Article10.9734/mrji/2024/v34i61451
Aims: The current research study aimed to investigate the impact of varying starter concentration, incubation temperature and temperature individually on sensory characteristics of yoghurt and water holding capacity of Greek yoghurt. Study Design: The study was experimental and...
Open access
Research Article10.9734/jsrr/2024/v30i112621
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,...
Open access
Research Article10.9734/ejnfs/2024/v16i71451
Aims: The study aimed to develop functional dairy spread that is spreadable at refrigeration temperature and low in fat content. Study Design: Development of functional dairy spread and its analysis. Place and Duration of Study: Department of Dairy Technology, Dairy Science Colle...
Open access
Research Article10.9734/jsrr/2024/v30i62087
Aims: The current investigation was to ascertain the most efficient sporicidal treatment for germinated finger millet in order to inactivate the spores that could interfere with the fermentation process by acting as a competing microflora for starter culture during the manufactur...
Open access
Research Article10.9734/jsrr/2024/v30i62076
The present study focused on the isolation and biochemical characterization of yeast strains from fruits to evaluate their metabolic and functional diversity. Yeasts were isolated from fresh fruit samples such as grape, orange, pineapple, lychee, sugarcane juice, using Yeast Glu...
Open access
Research Article10.9734/mrji/2026/v36i21709
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