Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety.

Cheese production has emerged as science and technology in the past few years, which was considered an artisan craft in the earlier period. However, despite intensive research work from many decades, the complex changes that occur during preparation and ripening of cheese are not apparent, affecting the quality and safety of cheese. Over time, several factors are studied and reviewed that affect cheese quality.

The effect of mobile application-based technology use on medication compliance and modification of risk factors in post PTCA cohort of patients.

Mobile application-based technology was used to study medication compliance and influence on cardiovascular lifestyle in ischemic heart disease (IHD) patients who undergo percutaneous transluminal coronary angioplasty (PTCA). The Mobile-app was made available at Google play store; the app was downloaded and instructions to use were thought to patients by the research team during hospitalization in the study group. A total of two hundred patients with ischemic heart disease who underwent PTCA were enrolled into the study.

Quality attributes of dahi prepared from milk fortified with omega-3 fatty acids, phytosterols and polydetxrose.

In the present study, dahi prepared using milk fortified with omega-3 fatty acids (flaxseed oil), phytosterols and soluble fibre (polydextrose) through an oil-in-water emulsion was evaluated for the physico-chemical and sensory quality. The levels of fortificants in fortified dahi were also estimated. Fortification process did not affect the degree of fermentation in terms of pH and acidity.

Effect of Asparagus racemosus (shatavari) extract on physicochemical and functional properties of milk and its interaction with milk proteins.

The effects of interaction of Asparagus racemosus (shatavari) with milk constituents and physico-chemical and functional characteristics of milk was studied. Addition of freeze dried aqueous shatavari extract at a concentration of 1 g /100 ml of milk showed a decrease in pH, rennet coagulation time and an increase in acidity, viscosity and heat stability at maximum. The extract also imparted brown colour to milk and showed an increase in a* (redness) and b* (yellowness) values but a decrease in L* (lightness) value.

A rare case of disseminated cysticercosis: case report and literature review.

Cysticercosis is a common tropical disease. One of the uncommon manifestations of cysticercosis and a rare complication is its disseminated form. We report an immunocompetent patient with disseminated cysticercosis who had involvement of the brain, subcutaneous tissues, lungs and skeletal muscles and presented with arthritis.