Gaurav Kr Deshwal
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View article: Influence of Starch on the Rheological, Textural, and Microstructural Properties of Processed and Analogue Cheeses
Influence of Starch on the Rheological, Textural, and Microstructural Properties of Processed and Analogue Cheeses Open
Processed cheese (PC) is a widely consumed dairy product and has undergone significant evolution over time, leading to various formulations aimed at enhancing texture and functionality. This review addresses the role of starch addition on …
View article: Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk
Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk Open
View article: Distribution of Salts in Milk and Cheese: Critical Methodological Aspects
Distribution of Salts in Milk and Cheese: Critical Methodological Aspects Open
The salt fractions of milk consist of cations (e.g., Ca, Mg, and Na) and anions (e.g., phosphate, citrate, and chloride). These salts are present as free ions or in complexes with other ions or proteins, primarily the caseins. Furthermore,…
View article: Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts
Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts Open
View article: Characterization of lipid composition and physicochemical properties of clarified yak milk fat
Characterization of lipid composition and physicochemical properties of clarified yak milk fat Open
In the present study, the samples of clarified milk fat (CMF) of yak species (Arunachali yak and yak-cow hybrid) were collected and analysed for physicochemical parameters, colour values, fatty acid composition and triglyceride profile, an…
View article: Soluble Salts in Processed Cheese Prepared with Citrate- and Phosphate-Based Calcium Sequestering Salts
Soluble Salts in Processed Cheese Prepared with Citrate- and Phosphate-Based Calcium Sequestering Salts Open
In this study, the protein and salts distribution (Ca, P, Na and Mg) in processed cheese (PC) samples prepared with 180 or 360 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), disodium pyrophosphate (DSPP), sodium h…
View article: A Review on the Production and Characteristics of Cheese Powders
A Review on the Production and Characteristics of Cheese Powders Open
Cheese powder is a product resulting from the removal of moisture from cheese. At first, cheese emulsion is prepared by dissolving cheese(s) with water and calcium sequestering salts followed by drying. The desirable characteristics of che…
View article: Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages
Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages Open
The effect of 90, 180 and 270 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), trisodium citrate (TSC) and sodium hexametaphosphate (SHMP) on the solubilisation of proteins and minerals and the rheological and textu…
View article: Influence of citrate- and phosphate-based calcium sequestering salts on the disruption of casein micelles
Influence of citrate- and phosphate-based calcium sequestering salts on the disruption of casein micelles Open
View article: Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses
Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses Open
The aims of this proof of principle study were to compare two different chemometric approaches using a Bayesian method, Partial Least Square (PLS) and PLS-discriminant analysis (DA), for the prediction of the chemical composition and textu…
View article: Quality and functional attributes of vacuum-packed yak milk mozzarella cheeseas influenced by storage
Quality and functional attributes of vacuum-packed yak milk mozzarella cheeseas influenced by storage Open
The fresh mozzarella cheese was developed from yak milk by using direct acidification method, packaged under vacuum atmosphere and stored at 4±1°C for 35 days. The effect of storage was evaluated on proximate composition, physicochemical, …
View article: Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps
Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps Open
This study assessed the changes in processed and natural cheese during heating from 5 to 95°C, at 2°C per min, using confocal laser scanning microscopy (CLSM), Raman micro-spectroscopy and rheological analysis. The CLSM images showed that …
View article: Technological challenges in production of goat milk products and strategies to overcome them: a review
Technological challenges in production of goat milk products and strategies to overcome them: a review Open
Summary In comparison to bovine milk, compositional differences in goat milk such as lower α s1 ‐casein and higher β‐casein content, small‐sized fat globules, higher mineral content and medium‐chain fatty acids generate difficulties in man…
View article: A study on incorporation of giloy (Tinospora cordifolia) for the development of shelf-stable goat milk based functional beverage
A study on incorporation of giloy (Tinospora cordifolia) for the development of shelf-stable goat milk based functional beverage Open
View article: Influence of pH, temperature and concentration of calcium sequestering salts on the solubilisation of individual caseins and minerals from rennet casein
Influence of pH, temperature and concentration of calcium sequestering salts on the solubilisation of individual caseins and minerals from rennet casein Open
The effect of the calcium sequestering salts (CSS) disodium phosphate (DSP), trisodium citrate (TSC) and sodium hexametaphosphate (SHMP), pH (5.8 or 6.7), and heat treatment (90 °C for 5 min) on the solubilisation of individual caseins and…
View article: Determination of Minerals in Soft and Hard Cheese Varieties by ICP-OES: A Comparison of Digestion Methods
Determination of Minerals in Soft and Hard Cheese Varieties by ICP-OES: A Comparison of Digestion Methods Open
For sample preparation prior to mineral analysis, microwave digestion (~2 h) is quicker and requires lower acid volume as compared to dry (6–8 h) and wet digestion (4–5 h). However, microwave digestion had not yet been compared systematica…
View article: A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese
A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese Open
Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the manufacture of processed cheese, either singly or in mixtures. Caseins are the main structure forming elements in processed cheese. Calcium sequestering…
View article: Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review
Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review Open
View article: Electrospun Smart Oxygen Indicating Tag for Modified Atmosphere Packaging Applications: Fabrication, Characterization and Storage Stability
Electrospun Smart Oxygen Indicating Tag for Modified Atmosphere Packaging Applications: Fabrication, Characterization and Storage Stability Open
Pack integrity is essential for the success of modified atmosphere packaging of food products. Colorimetric oxygen leak indicators or tags are simple and smart tools that can depict the presence or absence of oxygen within a package. Howev…
View article: In vitro assessment of antioxidative potential of goat milk, casein and its hydrolysates: Comparison of goat milk with bovine and buffalo milk
In vitro assessment of antioxidative potential of goat milk, casein and its hydrolysates: Comparison of goat milk with bovine and buffalo milk Open
View article: In Vitro Assessment of Antioxidative Potential of Goat Milk, Casein and its Hydrolysates: Comparison of Goat Milk with Bovine and Buffalo milk
In Vitro Assessment of Antioxidative Potential of Goat Milk, Casein and its Hydrolysates: Comparison of Goat Milk with Bovine and Buffalo milk Open
The present study was executed with an aim to explore the antioxidative potential of goat, cow, and buffalo milk. Buffalo milk has showed highest antioxidative potential than goat and cow milk as measured by ABTS, ORAC, and DPPH assays, wh…
View article: Active and Intelligent Packaging of Cheese: Developments and Future Scope
Active and Intelligent Packaging of Cheese: Developments and Future Scope Open
Technological advances and changes in consumer preferences for safer food with better shelf life have led to packaging innovations like smart packaging. Smart packaging systems involve the blend of active and intelligent packaging properti…
View article: Applications of reverse osmosis in dairy processing: an Indian perspective
Applications of reverse osmosis in dairy processing: an Indian perspective Open
View article: A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species
A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species Open
View article: Effect of encapsulating agents on antioxidative properties of spray dried jamun juice powder
Effect of encapsulating agents on antioxidative properties of spray dried jamun juice powder Open
The aim of the present work is to investigate the functional properties of Jamun fruit juice powder produced using three different carrier agents. Spray drying of the jamun juice powder was performed using a pilot scale spray dryer. Maltod…
View article: Review on metal packaging: materials, forms, food applications, safety and recyclability
Review on metal packaging: materials, forms, food applications, safety and recyclability Open
View article: Electrophoretic behaviour of casein hydrolysis of modified atmosphere packaged mozzarella cheese
Electrophoretic behaviour of casein hydrolysis of modified atmosphere packaged mozzarella cheese Open
An attempt was undertaken to investigate the electrophoretic behaviour of Mozzarella cheese (MC) packed under modified atmospheric packaging (MAP) conditions in two different packaging materials (Cryovac (70 microns) (P1) and LLD/BA*/Nylon…
View article: An overview of paper and paper based food packaging materials: health safety and environmental concerns
An overview of paper and paper based food packaging materials: health safety and environmental concerns Open