Chandrakanta Sen

• PhD Student at National Dairy Research Institute

Fourier transform infrared (FTIR) spectroscopy is called a "fingerprint" technique because no two different samples are known to give the same spectrum. It can be used for solid, liquid, or gaseous samples, which give spectra based on the vibrational transitions happening in the molecule. This chapter focuses on how FTIR spectroscopy can be used to...

Milk-borne pathogens have always been a serious concern that affects the quality of milk and milk products. In spite of recent advances in dairy production and processing methods, there are still outbreaks of milk- and milk products-related diseases. Improper sanitization of the milk processing environment and inadequate hygienic conditions during...

75 Misti Dahi samples from different districts of West Bengal were collected randomly and analyzed for physicochemical, microbiological quality and antioxidant activity. Significant variations in the composition of the Dahi samples were observed. The average fat, protein, lactose, ash, total solids, pH, and titratable acidity content of Dahi sample...

Cheddar cheese is one of the most popular varieties of cheese. The origin of this cheese is the town of Cheddar in Somerset, southeast England. It is available in a ripened form to develop flavor in cheese. Cheddar cheese exhibits various bio-functional properties. These bio-functional properties are attributed due to bioactive peptides. During che...

Boosting immunity is the most important preventive measure to fight against different externally acquired infection like SARS-COV2 outbreak presently prevailing all over the world. Food plays a major role in enhancing immunity of the body. Fermented foods especially fermented milk foods are a great source of bioactive peptides that help in boosting...

Metabolomics deals with the identification and quantification of the small molecules involved in metabolic reactions. It has recently been used to understand the nutritional quality and authenticity of milk and milk products. Various analytical techniques such as nuclear magnetic resonance spectroscopy, liquid chromatography–mass spectrometry, gas...

The dairy products are highly perishable due to high nutritional content, high moisture content and acidic in nature. These foods require proper preservation to maintain quality and safety. Failing which leads to human illnesses and disease outbreaks. These food borne illnesses are serious and costly public health concern worldwide. So to maintain...