Aims: To optimize and evaluate a enriched Shrikhand, by using optimal combinations of Noni juice and Jaggery for sensory evaluation. Study Design: Development of enriched Shrikhand by incorporating functional ingredients at varying levels to evaluate their effect on sensory prope...
Open access
Research Article10.9734/ejnfs/2025/v17i111893
Aims: The study aimed to develop the herbal spiced buttermilk added with functional ingredients. Study Design: Development of herbal spiced buttermilk and its analysis. Place and Duration of Study: Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, Karnata...
Open access
Research Article10.9734/jsrr/2024/v30i122655
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
Aim: To determine the probiotic characteristics for selected Bacillus spp. Study Design: The study was aimed for evaluating the in vitro probiotic properties such as acid and bile tolerance, adhesion ability and antibacterial activity of four strains of Bacillus spp. such as Baci...
Open access
Research Article10.9734/jsrr/2024/v30i62082