Vol. 76 No. 5 (2023): Sept.-October 2023

INVITED REVIEW

Gas Chromatographic Analysis of Triglycerides - The Reference Method for Testing Purity of Milk Fat and Perspectives on its Use in India: A Review GC analysis of triglycerides for testing purity of milk fat

K D Aparnathi , Ajit Patel, Bhavbhuti M. Mehta, Deep Patel, J B Prajapati

871 / 71
https://doi.org/10.33785/
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DAIRY PROCESSING

Study on sensory characteristics of paneer for process standardization from buffalo milk Sensory characteristics of paneer

J. Badshah, Sanjeev Kumar, Suryamani Kumar, B. K. Bharti, A. K. Jha

432 / 17
https://doi.org/10.33785/
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Evaluation of Selected Characteristics of Market Dhap Khoa Characteristics of Market Dhap Khoa

Vinod Kumar Sharma, Pradyuman Barnwal, Ankit Deep, Pooja N Bhagat, Nagaratna

552 / 15
https://doi.org/10.33785/
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Preparation of Basundi Using Ashwagandha for value addition

Lalita Modi, Suneeta Pinto, P. S. Prajapati, A

326 / 20
https://doi.org/10.33785/
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The Development and Characterization of Herbal Kulfi (Ice Cream) Using Tulsi, Ginger, and Clove Development Kulfi (Ice Cream) using herb and spices

Khushal Solanki, Rekha Rani, Gaurav Kumar Gaur

823 / 17
https://doi.org/10.33785/
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Physicochemical, colour, textural, rheological and sensory properties of goat milk mozzarella cheeses as affected for acidulants Goat milk mozzarella cheese with acidulants..

Arun Verma, Tarun Pal Singh, Rajkumar V., Gururaj K., Manoj Kumar Singh, Tanuja Kushwah

418 / 28
https://doi.org/10.33785/
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Inhibitory Effect of Spices on Beta Lactamase Enzyme of Resistant Bacteria isolated from Milk of Healthy Cattle.

Arpita Shrivastav, Dr. Ravipati Poojitha, Dr Neeraj Shrivastava, Nitesh Kumar, Swatantra Singh, Rajeev Ranjan, Dr Amit Kumar Jha

210 / 7
https://doi.org/10.33785/
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Quality Assessment of Buffalo Milk Chakka Prepared from Different Starter Culture Quality Assessment of Buffalo Milk Chakka ...............

Varsha Vihan, Pramila Umaraw, V. P. Singh, Akhilesh K. Verma , Chirag Singh, Shardanand Verma

629 / 22
https://doi.org/10.33785/
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Energy saving through partial homogenization of milk over conventional milk homogenization Energy saving in milk homogenization

Yogeshkumar Vekariya, Atanu Jana, Mital Kathiriya

401 / 12
https://doi.org/10.33785/
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ANIMAL BREEDING AND GENETICS

The Genetic parameters of fertility traits in Murrah buffaloes Estimate Genetic parameters

Smriti Sharma, Surender Dhaka, Chandrashekhar Santosh Patil

260 / 13
https://doi.org/10.33785/
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SHORT COMMUNICATIONS

Effect of Vacuum Packaging on Hardness of Kradi cheese stored at different

Hilal Ahmad Punoo

194 / 19
https://doi.org/10.33785/
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DAIRY ECONOMICS & EXTENSION

Trend and future perspective of milk production in Karnataka

Pavan Kumar, Milind, Kencharaddi HG, Biswajit Lahiri

388 / 11 / 15
https://doi.org/10.33785/
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Future scenario of Dairy Entrepreneurial Ecosystem (DEE) of Kerala

Shyam Suraj, K S Kadian, khusboo Raj

606 / 17
https://doi.org/10.33785/
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Trends in herbal pharmaceutical patent protection for Dairy industry: Perspective from Grassroots innovations

Ravikumar R K, Dr Parul Sharma, R Rajeshwari, Praanjal Agarwal

269 / 12
https://doi.org/10.33785/
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Full Issue

INVITED REVIEW

Gas Chromatographic Analysis of Triglycerides - The Reference Method for Testing Purity of Milk Fat and Perspectives on its Use in India: A Review GC analysis of triglycerides for testing purity of milk fat

DAIRY PROCESSING

Study on sensory characteristics of paneer for process standardization from buffalo milk Sensory characteristics of paneer

Evaluation of Selected Characteristics of Market Dhap Khoa Characteristics of Market Dhap Khoa

Preparation of Basundi Using Ashwagandha for value addition

The Development and Characterization of Herbal Kulfi (Ice Cream) Using Tulsi, Ginger, and Clove Development Kulfi (Ice Cream) using herb and spices

Physicochemical, colour, textural, rheological and sensory properties of goat milk mozzarella cheeses as affected for acidulants Goat milk mozzarella cheese with acidulants..

Inhibitory Effect of Spices on Beta Lactamase Enzyme of Resistant Bacteria isolated from Milk of Healthy Cattle.

Quality Assessment of Buffalo Milk Chakka Prepared from Different Starter Culture Quality Assessment of Buffalo Milk Chakka ...............

Energy saving through partial homogenization of milk over conventional milk homogenization Energy saving in milk homogenization

ANIMAL BREEDING AND GENETICS

The Genetic parameters of fertility traits in Murrah buffaloes Estimate Genetic parameters

SHORT COMMUNICATIONS

Effect of Vacuum Packaging on Hardness of Kradi cheese stored at different

DAIRY ECONOMICS & EXTENSION

Trend and future perspective of milk production in Karnataka

Future scenario of Dairy Entrepreneurial Ecosystem (DEE) of Kerala

Trends in herbal pharmaceutical patent protection for Dairy industry: Perspective from Grassroots innovations

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