Vol. 79 No. 1 (2026): Jan-Feb 2026

DAIRY PROCESSING

Enhancing Antioxidant Potential of Lassi (A Traditional Indian Yoghurt based fermented milk drink) through fortification with Paneer (Indian Cottage Cheese) Whey partially fermented with Streptococcus thermophilus

Trisha Roy, Pinaki Ranjan Ray, Ankita Pandit, Surajit Mandal, Anindita Debnath and Subhadip Manik

153 / 95
https://doi.org/10.33785/IJDS.2026.v79i01.008
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Biofunctional properties and production of peptides from Fermented cheddar cheese whey fractions using Limosilactobacillus fermentum

Bhagyashree Das, Kunal Gawai, Kaushik Das, Hiral Kumari Patel and Subrota Hati

102 / 57
https://doi.org/10.33785/IJDS.2026.v79i01.007
- PDF
Comparative Evaluation of Sensory Properties and Viscosity in Fruit, Cereal and Millet Based Probiotic Lassi

H A Sojitra, A. M. Patel, Smitha Balakrishnan, J M Mallik

121 / 62
https://doi.org/10.33785/10.33785/IJDS.2026.v79i01.002
- PDF
Technology of protein fortified functional frozen yoghurt

Jarita Mahadeb Mallik, Ajay J. Gokhale

99 / 61
https://doi.org/10.33785/IJDS.2026.v79i01.005
- PDF
Casein-based Edible Antimicrobial Film Containing Cinnamaldehyde: Physical, Mechanical and Antimicrobial Properties

Snehadri Mahanta, Vaishali Singh, Pranav Vashisht, Gaurav, Shikhadri Mahanta, Narender Raju Panjagari, Diwas Pradhan

122 / 59
https://doi.org/10.33785/IJDS.2026.v79i01.006
- PDF
Process Formulation and Evaluation of Jamun Flavored Functional Yoghurt Drink Prepared from Kodo Millet

Meenakshi Bhatt, ankita hooda, Abhishek Dutt Tripathi, Himanshu Kumar Rai, Munmun Sen, sulaxana singh

106 / 68
https://doi.org/10.33785/IJDS.2026.v79i01.003
- PDF
Whey Forward: Reducing Total Solids for Cleaner Effluents and Value-Added Products using Reverse Centrifugal Expulsion

Dr. Ankit Deep, Dr. Kamlesh Prasad, Dr. Navdeep Jindal

128 / 63
https://doi.org/10.33785/IJDS.2026.v79i01.001
- PDF
Flavour profile of desi cow’s milk ghee prepared with bael pulp extract

Rashmi Rekha Saikia, Trishna Borpuzari , Rajendra Nath Borpuzari , Masuk Raquib, Rita Nath

145 / 80
https://doi.org/10.33785/IJDS.2026.v79i01.004
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ANIMAL PRODUCTION & REPRODUCTION

Impact of LAB Consortia Supplementation and Teat Dipping on Haematological Parameters, Antioxidant Activity, and Total Immunoglobulin in subclinical mastitis Sahiwal Cows

Sachin Kumar, Nutan Chauhan, Sravani Balaga, Ojal Singh, Sumit Kundgir, Ashis Kumar Samanta

105 / 67
https://doi.org/10.33785/IJDS.2026.v79i01.009
- PDF
Effect of roof modifications on micro-climate in loose housing system of lactating Murrah buffaloes

Pulkit Chugh, Sandeep Dhillod, Rakesh Nehra, Narender Singh, Man Singh, Devender Singh Bidhan, Vishal Sharma, Dipin Chander Yadav and Anil Kumar

107 / 48
https://doi.org/10.33785/IJDS.2026.v79i01.011
- PDF
Deep Learning-Based approach for Detection and Measurement of Challenging Linear Traits in Sahiwal Cows

Naresh Kumar Dahiya, Shalini Bhaskar Bajaj, Dr Surjeet Dalal, Dr Sunil Kumar, Hammad Safi ; Mali Sujan

110 / 54
https://doi.org/10.33785/10.33785/IJDS.2026.v79i01.010
- PDF

DAIRY ECONOMICS & EXTENSION

Exploring yogurt awareness and purchase behaviour among Indian consumers

Ramandeep Singh, Rajesh Sharma, Jagadish Aditya Dinakar

175 / 87
https://doi.org/10.33785/IJDS.2026.v79i01.002
- PDF
Determinants of the Adoption of the Dairy Component in Dairy-Based Integrated Farming Systems in the Coastal Region of West Bengal

Subrata Barman, Ravinder Malhotra, Udita Chaudhary, Biswajit Sen, Sanjit Maity and Ritu Chakraborty

179 / 107
https://doi.org/10.33785/IJDS.2026.v79i01.013
- PDF

DAIRY PROCESSING

Enhancing Antioxidant Potential of Lassi (A Traditional Indian Yoghurt based fermented milk drink) through fortification with Paneer (Indian Cottage Cheese) Whey partially fermented with Streptococcus thermophilus

Biofunctional properties and production of peptides from Fermented cheddar cheese whey fractions using Limosilactobacillus fermentum

Comparative Evaluation of Sensory Properties and Viscosity in Fruit, Cereal and Millet Based Probiotic Lassi

Technology of protein fortified functional frozen yoghurt

Casein-based Edible Antimicrobial Film Containing Cinnamaldehyde: Physical, Mechanical and Antimicrobial Properties

Process Formulation and Evaluation of Jamun Flavored Functional Yoghurt Drink Prepared from Kodo Millet

Whey Forward: Reducing Total Solids for Cleaner Effluents and Value-Added Products using Reverse Centrifugal Expulsion

Flavour profile of desi cow’s milk ghee prepared with bael pulp extract

ANIMAL PRODUCTION & REPRODUCTION

Impact of LAB Consortia Supplementation and Teat Dipping on Haematological Parameters, Antioxidant Activity, and Total Immunoglobulin in subclinical mastitis Sahiwal Cows

Effect of roof modifications on micro-climate in loose housing system of lactating Murrah buffaloes

Deep Learning-Based approach for Detection and Measurement of Challenging Linear Traits in Sahiwal Cows

DAIRY ECONOMICS & EXTENSION

Exploring yogurt awareness and purchase behaviour among Indian consumers

Determinants of the Adoption of the Dairy Component in Dairy-Based Integrated Farming Systems in the Coastal Region of West Bengal

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