R. Kaushik

Publications51
h-index11
Citations347
Highly Influential Citations6
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Efficiency of Different Selection Indices for Desired Gain in Reproduction and Production Traits in Hariana Cattle
An investigation was conducted on 729 Hariana cows maintained at Government Livestock Farm, Hisar, from 1973 to 1999, with an objective to compare the efficiency of various selection indices for… Expand
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Development of an analytical protocol for the estimation of vitamin D(2) in fortified toned milk.
A simple and rapid method has been developed for the isolation and determination of vitamin D2 in fortified milk samples by HPLC. The advantage of the proposed method is that sample preparation time… Expand
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Bioavailability of vitamin D₂ and calcium from fortified milk.
The objective of the present investigation was to determine bioavailability of calcium and vitamin D₂ from milk fortified with either calcium or vitamin D₂ alone or when both were used for… Expand
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Vitamin D2 stability in milk during processing, packaging and storage
Abstract Stability of vitamin D2 in milk was determined in vitamin D2 fortified milk. Reverse phase high pressure liquid chromatography was used to determine the vitamin D 2 loss during processing,… Expand
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High Pressure Processing and Its Impact on Milk Proteins: A Review
High pressure processing (HPP) is a non-thermal or cold pasteurization technique to preserve various food products. High pressure in range of 100–1000 MPa affects size, shape and conformation of… Expand
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Impact of fortification with iron salts and vitamin A on the physicochemical properties of laboratory-pasteurised toned milk and bioaccessibility of the added nutrients
The sensory and physicochemical attributes of pasteurised milk fortified with soluble ferric pyrophosphate (FPP) (25 mg/L iron) and vitamin A (2500 IU) were comparable to unfortified control samples.… Expand
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Evaluation of iron fortified Gouda cheese for sensory and physicochemical attributes
Iron fortified Gouda cheese manufactured using ferrous sulphate and whey protein chelated iron was evaluated for sensory and physicochemical attributes to understand the impact of iron fortification.… Expand
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Heat stability and thermal properties of calcium fortified milk
The objective of the present study was to investigate the effect of calcium fortification on heat stability and thermal properties of toned milk (cow:buffalo 1:1). Four calcium salts – calcium… Expand
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Bioavailability of iron in multiple fortified milk
The objectives of the study were to evaluate the bioavailability of iron in milk fortified with ferric pyrophosphate (FPP) soluble and vitamin A acetate and to establish the role of vitamin A in… Expand
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Effect of fat content on sensory and physico‐chemical properties of laboratory‐pasteurised calcium‐ and vitamin D‐fortified mixture of cow and buffalo milk
The influence of milk fat on physico-chemical properties of calcium and vitamin D-fortified milk was investigated. Sensory scores, curd tension, viscosity, rennet coagulation time and TBA value… Expand
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