https://sciencejournals.stmjournals.in/index.php/RRJoDST/issue/feedResearch & Reviews: Journal of Dairy Science and Technology2024-03-29T07:29:55+00:00Anshita Yadavanshita.editor@celnet.inOpen Journal Systems<p><strong>Research & Reviews: Journal of Dairy Science and Technology (RRJoDST)</strong> is an online Journal focused towards the publication of current research work carried out under Dairy Science and Technology. This journal covers all major fields of applications in Dairy Science and Technology.<span>It's a triannual journal, started in 2011.</span></p><p><strong>eISSN: 2319–3409</strong></p><p><strong>Abbreviation: RRJoDST</strong></p><p><strong>Journal DOI No.: 10.37591/RRJoDST </strong></p><p><strong>SJIF : 6.45</strong></p><p><strong><br /></strong></p><p><strong><strong>Indexed in: </strong>DRJI, Citefactor, Journal TOC, Google Scholar</strong></p><p><strong>Focus and Scope Covers</strong></p><ul><li>Dairy Science and Technology</li><li>Biotechnology of milk</li><li>Biochemistry of milk</li><li>Transformation procedures and nutritional qualities of milk and dairy products</li><li>Milk from Bovine or Non-Bovine species and human milk</li><li>New products from milk using new technologies</li><li>Breeding of high yielding cattle</li></ul><div><span style="color: #111111; font-size: 11.2px; background-color: #fbfbf3;"><span>All contributions to the journal are rigorously refereed and are selected on the basis of quality and originality of the work. The journal publishes the most significant new research papers or any other original contribution in the form of reviews and reports on new concepts in all areas pertaining to its scope and research being done in the world, thus ensuring its scientific priority and significance.</span></span></div><div><span style="color: #111111; font-size: 11.2px; background-color: #fbfbf3;"><span><br /></span></span></div><div><a href="/index.php/RRJoDST/about/editorialTeam" target="_self"><span style="color: #111111; font-size: 11.2px; background-color: #fbfbf3;">EDITORIAL BOARD</span></a></div>https://sciencejournals.stmjournals.in/index.php/RRJoDST/article/view/3818Consumer’s Preference Towards Probiotic and Fortified Milk by Conjoint Analysis2024-03-22T06:08:13+00:00Annie Kerkettaverma.dwr@gmail.comBiswajit Senverma.dwr@gmail.comUdita Chaudharyverma.dwr@gmail.comAjay Vermaverma.dwr@gmail.com<p>The functional foods contain the significant levels of biologically active components to ensure the specific health benefits besides the traditional nutrients. In the present study the consumer preferences were examined for the dairy-based functional foods by analytic conjoint analysis process. Two largely consumed variants of the dairy-based functional foods i.e. probiotic drink: Yakult original & Yakult light and the fortified milk had been considered in this study at Ranchi city for the consumer’s preferences. The most important attribute for Yakult Original was the source of availability (26%), while for Yakult Light, it was health claims (38%); for fortified milk, the most important attribute was price (32%). The least important attribute for Yakult Original was packaging (12%), and for Yakult Light, it was packaging as well (2%). For fortified milk, the least important attribute was the source of availability (14%). Among the different combinations, the consumers preferred combination for the Yakult Original was a single bottle of 65ml for the price of Rs.16; available in a local shop; and helped in improving digestion. For Yakult Light, consumers preferred combination consisted a pack of 5 bottles of 325ml each, with less sugar, available in a local shop for Rs.19. In the case of fortified milk, consumers preferred combination was one litre of Medha Shakti for Rs.27, with health claims of improving calcium absorption, available in a local shop.</p>2024-12-29T00:00:00+00:00Copyright (c) 2024 Research & Reviews: Journal of Dairy Science and Technologyhttps://sciencejournals.stmjournals.in/index.php/RRJoDST/article/view/3827Aloe Vera: A Game-Changer for Nutritional Enhancement in Dairy and Food Industry2024-03-29T07:29:55+00:00K. J. Jetavatamitmpatel@kamdhenuuni.edu.inA. M. Patelamitmpatel@kamdhenuuni.edu.inSmitha Balakrishnanamitmpatel@kamdhenuuni.edu.in<p>Aloe vera, a member of the Aloaceae family, is renowned for its medicinal properties with a lineage dating back thousands of years. Initially grouped under the Liliaceae family, it's now recognized as a distinct entity. Scientifically termed Aloe barbadensis Miller, this succulent plant contains an impressive array of over 75 active components alongside various essential nutrients. The gel extracted from its leaves can be processed into juice, concentrate, or powder forms, offering versatility in its application. Incorporating aloe vera gel into food products not only adds nutritional value but also enhances their functional properties. Its inclusion can impart desirable textures, flavors, and health benefits, making it a valuable ingredient in the food industry. Additionally, its historical use in traditional medicine adds to its appeal, as consumers seek natural remedies and functional foods. With its rich nutrient profile and diverse applications, aloe vera continues to be a sought-after ingredient for both culinary and medicinal purposes.</p>2024-03-29T07:29:55+00:00Copyright (c) 2024 Research & Reviews: Journal of Dairy Science and Technologyhttps://sciencejournals.stmjournals.in/index.php/RRJoDST/article/view/3787Technology in Intelligent Food Packaging : A review2024-03-22T05:56:26+00:00Priyanka Handabhupimander1@rediffmail.comBhupinder Singhbhupimander1@rediffmail.comFood packaging innovation efforts have gradually moved toward the creation of intelligent packaging since the turn of the millennium. With the use of a range of signals, intelligent food packaging typically keeps an eye on the condition of the food, its surroundings, and their interactions. This allows consumers to be informed about the safety and/or quality of the food they are purchasing. Without intervening directly, intelligent packaging recognizes and conveys information about the state of the product. It is capable of sensing a feature of the product and informing users about it, as well as initiating active packaging operations. They are made up of sensors and indicators, which use receptors, transducers, and electronics for signal processing to detect specific analyses and inform about specific properties related to food quality through direct visual changes. Data carriers are a third kind of intelligent packaging that are usually used to follow the flow of food through the food supply chain rather than to provide information about the quality of the food. Data carriers, such as barcodes and radiofrequency identification tags (RFID), are primarily designed to facilitate automation, traceability, theft prevention, and counterfeit protection; they are not typically used to gather data on the quality status of food. Instead, they are meant to assist in tracking the movement of food products along the food supply chain. The fundamental workings of intelligent food packaging systems and their primary uses—with a special emphasis on those related to food quality monitoring—are covered in this review paper.2024-02-08T09:55:29+00:00Copyright (c) 2024 Research & Reviews: Journal of Dairy Science and Technologyhttps://sciencejournals.stmjournals.in/index.php/RRJoDST/article/view/3644Infant Milk Formula: Harmonization of Standards2023-09-04T07:18:08+00:00Geeta Mathurprofrakeshkhandal@gmail.comPriyanka Sharmaprofrakeshkhandal@gmail.comNidhi Kaushikprofrakeshkhandal@gmail.comManjeet Aggarwalprofrakeshkhandal@gmail.comRakesh Kumar Khandalprofrakeshkhandal@gmail.com<p>Harmonization of standards is the key task for regulators across the world, mainly, for processed foods. For this, harmonized codes (Food Code System) are assigned for different processed foods. Indian regulator, FSSAI has ensured that the harmonization of standards are in sync with the trends of global food trade. Capability building projects initiated for this purpose includes coding processed foods in different categories: 1 to 17 are for products, well defined on the basis of: a) origin, b) raw food type, c) Production process and d) processed food type. Those which were not possible to be clearly categorized as per the criteria given above, they were put in category 18, also classified as category 99. In the present study attempt has been made to compare the standards of different countries for Infant milk powder. For this, regulations of FSSAI, EU and USFDA were studied. The results of the study showed that there are a lot of gap areas that must be eliminated so that the interest of consumers across the world are protected. Recent publications show that manufacturers of infant milk formula have been adopting practices that are not as per guidelines of WHO. All stakeholders of infant milk formula will be benefitted by the findings of this study. It has high significance for India, where imported infant milk formula products are common in the market.</p>2023-08-19T11:26:48+00:00Copyright (c) 2023 Research & Reviews: Journal of Dairy Science and Technologyhttps://sciencejournals.stmjournals.in/index.php/RRJoDST/article/view/3645Studies on the Proximate Composition of Yogurt Enriched with Pink Guava Powder2023-09-04T07:18:08+00:00Mouandhe Imamou Hassanirahulmehranov@gmail.comHarish Kumarrahulmehranov@gmail.comShiv Kumarrahulmehranov@gmail.comRahul Mehrarahulmehranov@gmail.comDietary fiber and bioactive chemicals, which have been extensively investigated for their potential health advantages, have recently found new uses in the food and dairy industries. Taking into account the present surge in demand of consumers, an effort is made to increase the nutritional parameter of yogurt, notably the amount of dietary fiber, by the incorporation of freeze-dried pink guava powder (FPGP). The yogurt was made by varying its concentration of FPGP, and then it was analyzed for its physicochemical properties and storage period of 14 days. Amongst yogurts supplemented with various FPGP concentrations, only the sample incorporated with 4% powder was organoleptically accepted and therefore kept for further studies. The addition of 4 g pink guava powder fulfilled the requirement of being a source of fiber as it provided 3.88 g/100 g total dietary fiber in the enriched yogurt. The values of % inhibition (46.82%), TPC (88.06 mg GAE/100 g), and TPC (175.58 mg CE/g) in fortified pink guava yogurt (FPGY), were significantly higher when compared to control yogurt. Fourier transform infrared spectroscopy (FTIR) was executed to identify appropriate spectral regions and characterize the key chemical compounds of control and fortified yogurt. In conclusion, this study demonstrated that pink guava powder has the potential to boost the functional attributes of yogurt.2023-08-04T10:04:06+00:00Copyright (c) 2023 Research & Reviews: Journal of Dairy Science and Technologyhttps://sciencejournals.stmjournals.in/index.php/RRJoDST/article/view/3646Exploring the Role of Microbiota in Dairy Science: Understanding the Gut Microbiome of Dairy Animals for Enhanced Milk Production2023-09-04T07:18:08+00:00Anushka Pandeyanushkap0703@gmail.comSyed Faraz Nadeemanushkap0703@gmail.comMohd Ahmad Jafrianushkap0703@gmail.com<p>This article delves into the intriguing realm of dairy science, focusing specifically on the role ofmicrobiota in the context of milk production. Microbiota, particularly the gut microbiome, plays a crucial role in the overall health and productivity of dairy animals. Understanding the complex interactions between the gut microbiota and the host organism has the potential to revolutionize dairy industry practices and improve milk quality. Article highlights recent advancements in the field of dairy science, emphasizing the significance of studying the gut microbiome composition and function. It explores how variations in the gut microbiota can impact nutrient absorption, immune function, and metabolism in dairy animals. Additionally, it delves into the intricate relationship between the gut microbiome and milk production, shedding light on how microbial communities within the gut can influence milk composition, yield, and overall quality. It discusses cutting-edge research techniques and methodologies employed in studying the gut microbiome of dairy animals, such as metagenomics, metatranscriptomics, and metabolomics. It also presents key findings from recent studies that have explored the potential of modulating the gut microbiota through dietary interventions, probiotics, and prebiotics to enhance milk production efficiency and improve animal health. The article touches upon the future implications and applications of harnessing the power of microbiota in dairy science. It highlights the potential for personalized nutrition strategies, precision farming approaches, and the development of microbial-based interventions to optimize milk production and meet the increasing demand for high-quality dairy products.</p>2023-07-14T00:00:00+00:00Copyright (c) 2023 Research & Reviews: Journal of Dairy Science and Technology