Indigenous Indian dairy fermented foods, including dahi, lassi, chhach, shrikhand, mishti doi and a range of Himalayan milk products, constitute a longstanding reservoir of lactic acid bacteria with demonstrable probiotic and, increasingly, synbiotic potential. These foods are pr...
Open access
Research Article10.9734/jabb/2026/v29i74156
Ruminant milk from cattle, goats and sheep remains a cornerstone of global food security and infant, clinical and everyday nutrition, yet the three species differ markedly in macronutrient density, protein and lipid architecture, mineral load and downstream processing behaviour o...
Open access
Research Article10.9734/jsrr/2026/v32i74352
Lactic acid bacteria (LAB) are crucial for food fermentation and offer nutritional and health benefits, particularly as probiotics. However, maintaining their viability and functionality during processing and storage remains a significant challenge. This comprehensive review exam...
Open access
Research Article10.9734/jabb/2025/v28i72649
Fermented dairy products contain probiotic lactic acid bacteria (LAB), which are well known for their positive health effects such as enhancing host immunity and modifying the gut microbiota. Freeze-drying (lyophilization) is the favored technique for conserving these microorgani...
Open access
Research Article10.9734/jsrr/2025/v31i73311
Donkey milk has emerged as a potential alternative to cow milk for alleviating cow milk protein allergy (CMPA), a common food allergy affecting children worldwide. This systematic review explored the efficacy, nutritional benefits, and safety considerations of donkey milk in prev...
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Research Article10.9734/ejnfs/2025/v17i61763
Indian dairy products represent a vital component of the country's culinary heritage and nutritional practices. However, the growing prevalence of lifestyle disorders and increasing consumer demand for functional, clean-label foods have encouraged the integration of nutrient-dens...
Open access
Research Article10.9734/ejnfs/2025/v17i71782
Goat milk, known for its superior digestibility, bioactive composition and low allergenicity, is a promising source for the development of functional dairy sweets. However, its distinct flavor and textural limitations often reduce consumer acceptance. Integrating fruit pulps, suc...
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Research Article10.9734/ejnfs/2025/v17i71780
The worldwide functional food industry has grown at an unprecedented rate, with functional dairy products emerging as a prominent category due to its intrinsic nutritional value and consumer appeal. The incorporation of herbal extracts into dairy matrices is a ground-breaking str...
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Research Article10.9734/ejnfs/2025/v17i71781
Sunil Kumar Jakhar, Girdhari Lal Meena, Hari Singh, Heera Lal Bairwa, Kamalesh Kumar Meena, Narayan Lal Meena, Deepak Kumar Jain & Deepak Meena·Journal of Scientific Research and Reports·2026
Cereal crops are staple foods and play an important role in ensuring food and nutritional security. The present study was undertaken to examine growth and instability in the area, production and productivity of major cereal crops, namely sorghum, pearl millet, maize, wheat and ba...
Open access
Research Article10.9734/jsrr/2026/v32i94479