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
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...
Open access
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...
Open access
Research Article10.9734/ejnfs/2025/v17i71780