V
Vikram V. Mistry
Researcher at South Dakota State University
Publications - 48
Citations - 2609
Vikram V. Mistry is an academic researcher from South Dakota State University. The author has contributed to research in topics: Skimmed milk & Lactose. The author has an hindex of 28, co-authored 48 publications receiving 2441 citations.
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Journal ArticleDOI
Low fat cheese technology
TL;DR: Low-fat cheeses are usually characterized as having poor body, flavor, and functional properties because of high moisture and low salt as mentioned in this paper, and therefore they are typically characterized as undesirable.
Journal ArticleDOI
Growth and viability of Bifidobacterium bifidum in cheddar cheese.
Pradeep Dinakar,Vikram V. Mistry +1 more
TL;DR: Bifidobacteria remained viable and increased in numbers in cheese during this 24-wk study but did not affect the flavor, flavor intensity, texture, or appearance of the cheese compared with that of the control.
Journal ArticleDOI
Influence of Salt on the Quality of Reduced Fat Cheddar Cheese
Vikram V. Mistry,K.M. Kasperson +1 more
TL;DR: In the texture profile analysis, the hardness and fracturability of the cheeses increased as the salt content increased, but cheeses with 4.5% salt in the moisture phase remained the hardest, and those with the most salt had the least desirable body characteristics, but there were no differences in flavor.
Journal ArticleDOI
Manufacture of nonfat yogurt from a high milk protein powder.
Vikram V. Mistry,H.N. Hassan +1 more
TL;DR: Good quality nonfat yogurts can be produced by supplementing skim milk with a high milk protein powder up to 5.6% protein, which assists in providing a firm body and minimal whey separation without the use of stabilizers.