Aims: To study the optimization and characterization of chitosan-based edible films for food packaging applications Study Design: This study was experimental and conducted in a lab. Place and Duration of Study: The study was conducted at the Department of Dairy Technology, Dairy...
Open access
Research Article10.9734/jabb/2025/v28i11871
Aims: The aim of the study is to find the effect of chitosan-based edible films on the sensory and microbiological characteristics of ready-to-eat paneer during storage at ambient and refrigeration temperature. Study Design: This study was experimental and conducted in a lab. Pl...
Open access
Research Article10.9734/ejnfs/2025/v17i11620
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...
Open access
Research Article10.9734/jsrr/2024/v30i52000
Aims: The aim of the current study was to optimize starter culture concentration and incubation time for the preparation of Ready-To- Eat functional Greek yoghurt. Study Design: Optimization of culture concentration and incubation time for RTE functional Greek yoghurt. Place and...
Open access
Research Article10.9734/jsrr/2024/v30i72149
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: To study the Physico-chemical properties of Noni (Morinda citrifolia) juice and Jaggery enriched Shrikhand during the storage period at both room and refrigeration temperature. Place and Duration of Study: Department of Dairy Technology, Dairy Science College, Bangalore. be...
Open access
Research Article10.9734/jabb/2025/v28i113262
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