• Dr. Yogesh Khetra

    Dr. Yogesh Khetra
    Scientist (Senior Scale)

    Dairy Technology Division,ICAR-NDRI, Karnal, Haryana, Ph No.: 0184-2259598

    • Current Research Area
      • Cheese Science and Technology • Milk Derived Ingredients

    Qualifications:

    • Ph.D. (Dairy Technology)

    Major Research Accomplishments:

    • Low sodium cheeses
    • Functional cheeses

    Awards/Recognitions:

    • Best Teacher Award by ICAR-National Dairy Research Institute
    • International Travel Support from Department of Science and Technology, Government of India for attending Cheese symposium 2018 at Rennes, France
    • Associate Fellowship of National Academy of Dairy Science conferred on 6th April, 2016
    • Bagged University Bronze Medal for academic excellence awarded on 14th Convocation of National Dairy Research Institute, Karnal

    Research Projects:

    Completed Research Projects  
    S.No. Title of Project Funding

    Agency

    Role Duration/Date of completion
    Ongoing Research Projects
    1. Processed cheese from milk protein ingredients ICAR-NDRI PI 2019-2022
    2. Process Development for Production of Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Peptides from Milk of Gir Cows and their Encapsulation through Double Emulsification Technique NASF, ICAR CO-PI 2018-2021
    Completed Research Projects
    1. Development of low sodium cheese varieties ICAR-NDRI PI March, 2017
    2. Technology development for the production of milk protein concentrate (MPC-60) from buffalo milk ICAR-NDRI Co-PI March, 2019
    3. Mixed fat spreads and cheese spreads from dairy and non-dairy ingredients ICAR-NDRI Co-PI March, 2014

    Training programmes:

    Training programmes conducted:

    National Training on “Recent and Emerging Applications of Membrane Processing in Dairy Industry” under the aegis of Centre of Advanced Faculty Training in Dairy Processing at NDRI, Karnal during 4-24 November, 2019

    1. Faculty training on “Innovative trends in formulation of functional dairy foods” organized under the aegis of Centre of Advance Faculty Training (CAFT) in Dairy Processing   during 10-30 October, 2012.
    2. National Training on “Technological Developments in Cheese and Fermented Dairy Foods” under the aegis of Centre of Advanced Faculty Training in Dairy Processing at NDRI, Karnal during 5-25July, 2011

    Training programmes attended:

    1. National training on “Instrumentation involved in Quality Assurance of Milk and Milk Products” organized by Dairy Chemistry division, NDRI under the aegis of Centre of Advanced Faculty Training in Dairy Processing during 3rd to 23rd October, 2015
    2. Winter School on “Chemical Analysis of Value Added Dairy Products and their Quality Assurance” organized by Dairy Chemistry Division, NDRI, Karnal during January 11-31, 2011.
    3. NAIP sponsored National Training programme on “Value added fermented synbiotic functional foods” organized by SMC College of Dairy Science, AAU, Anand, Gujarat during November 29, 2011 to December 22, 2011
    4. Training programme on Data Analysis using SAS organized at NDRI, Karnal during August 01-06, 2011.
    5. Training programme on E-content development conducted by National Academy of Agricultural Research Management, Hyderabad during October 19-29, 2010 for the teachers involved in the NAIP sub-project on “Development of e-courses for B.Tech. (Dairy Technology) degree programme”.

     Publications:

    S.No. Details
    Research articles
             1. Hossain, S., Khetra, Y., Ganguly, S., Kumar, R., and Sabikhi, L. (2020). Effect of heat treatment on plasmin activity and bio-functional attributes of Cheddar cheese. LWT, 120, 108924. (Elsevier, ISSN: 0023-6438, Impact Factor: 3.7)
             2. Sameer, B., Ganguly, S., Khetra, Y., and Sabikhi, L. (2020). Development and Characterization of Probiotic Buffalo Milk Ricotta Cheese. LWT, 121, 108944. (Elsevier, ISSN: 0023-6438, Impact Factor: 3.7)
             3. Khetra, Y., Kanawjia, S.K., Puri, R. Kumar, R. and Meena, G.S. (2019). Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on sensorial and physico-chemical attributes. International Dairy Journal, 91, 165-171. (Elsevier, ISSN: 0958-6946, Impact Factor: 2.201)
             4. Patil, A. T., Meena, G. S., Upadhyay, N., Khetra, Y., Borad, S. G., & Singh, A. K. (2019). Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate. Journal of Food Science and Technology, 1-11. https://doi.org/10.1007/s13197-019-03630-y
             5. Patil, A. T., Meena, G. S., Upadhyay, N., Khetra, Y., Borad, S., & Singh, A. K. (2018). Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk. LWT-Food Science and Technology, 91, 368-374. (Elsevier, ISSN: 0023-6438, Impact Factor: 2.711)
             6. Khetra, Y., Kanawjia, S.K. and Puri, R. (2017). Effect of sodium and its substitution with potassium on desorption and thermodynamic properties of Cheddar cheese. Journal of Food Processing and Preservation, 41(4). 1785-1790.(Wiley, ISSN: 1745-4549, Impact Factor : 1.159)
             7. Khetra, Y., Kanawjia, S.K. and Puri, R. (2016). Selection and Optimization of Salt Replacer, Flavour Enhancer and Bitter Blocker for Manufacturing Low Sodium Cheddar Cheese using Response Surface Methodology. LWT- Food Science and Technology, 72, 99-106. (Elsevier, ISSN: 0023-6438, Impact Factor: 2.711)
             8. Khetra, Y, Chavan, G., Kanawjia, S.K., and Puri, R. (2015). Storage Changes in Low Sodium Processed Mozzarella Cheese prepared using Potassium Based Emulsifying Salts. Dairy Science and Technology, 95, 639-649.(Springer, ISSN: 1958-5594, Impact Factor: 1.435)
             9. Chavan, G., Kanawjia, S.K., Khetra, Y. and Puri, R. (2015). Effect of potassium based emulsifying salts on sensory, textural and functional attributes of low sodium processed Mozzarella cheese. Dairy Science and Technology, 3, 95, 265-278.(Springer, ISSN: 1958-5594, Impact Factor: 1.435)
           10. Puri, R., Khamrui, K, Khetra, Y, Malhotra, R, Devraj, H.C. (2015) Quantitative Descriptive Analysis and Principal Component Analysis for Sensory Characterization of Indian Milk Product Cham-Cham“. Journal of Food Science and Technology.(DOI 10.1007/s13197-015-2089-4) (Springer, ISSN: 0975-8402, Impact Factor: 2.203)
           11. Singh, M. P., Kanawjia, S. K., Giri, A., &Khetra, Y. (2015). Effect of temperature and microcrystalline cellulose on moisture sorption characteristics of shredded Mozzarella cheese. Journal of Food Processing and Preservation, 39(5), 521-529. (Wiley, ISSN: 1745-4549, Impact Factor : 1.159)
           12. Chatterjee, A., Kanawjia, S. K., Khetra, Y., & Saini, P. (2015). Discordance between in silico& in vitro analyses of ACE inhibitory &antioxidative peptides from mixed milk tryptic whey protein hydrolysate. Journal of Food Science and Technology, 52(9), 5621-5630. (Springer, ISSN: 0975-8402, Impact Factor: 2.203)
           13. Singh, M. P., Kanawjia, S. K., Giri, A., &Khetra, Y. (2015). Effect of potato starch on quality characteristics of shredded Mozzarella cheese during storage. Journal of Food Science and Technology, 52(11), 7507-7512. (Springer, ISSN: 0975-8402, Impact Factor: 2.203)
           14. Chatterjee, A., Kanawjia, S. K., &Khetra, Y. (2016). Properties of sweetened Indian yogurt (mishtidohi) as affected by added tryptic whey protein hydrolysate. Journal of Food Science and Technology, 53(1), 824-831. (Springer, ISSN: 0975-8402, Impact Factor: 2.203)
           15. Giri, A., Kanawjia, S. K., and Khetra, Y. (2014). Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels. Food and Bioprocess Technology, 7(5), 1533-1540. (Springer, ISSN: 1935-5149, Impact factor: 2.998)
    Book chapters/Books
                1. Arora, S. and Khetra, Y. (2017). Buffalo milk cheeses. In Cheese: Chemistry, physics and microbiology, Ed. P. L. H., McSweeney, Fox, P.F., Cotter, P.D. and Everett, D. W. 4th Edition, Vol. 1, Academic Press, Elsevier, 1093-1102.
                2. Khetra, Y. and Sabikhi, L. (2018). Engineering milk based beverages. In: Emerging Trends and Developments in Beverage Science. Alex Grumezescu (Ed.) Vol. 9
                3. Sabikhi, L., Khetra, Y. and Raju, P.N. (2018). Processing and Packaging of Dairy-Based Products. In: Food Process Engineering and Quality Assurance. Mohan, C.O., Carvajal-Millan, E.,  Ravishankar, C.N. and Haghi, A.K. (ed.) CRC press.
                4. Khetra, Y.,Kanawjia S.K., Giri, A. and Puri, R. (2014). Fresh Cheeses. In: Fermented Milk and Dairy Products. CRC Press, Taylor & Francis Publication Group, pp. 329-354
    Editorials/ Popular articles
                1. Khetra, Y., Kumar, R. and Ganguly, S. (2018). Dairy Nutraceuitcals: The Future of Health Foods. Indian Dairyman, 70 (11), pp 50-54.
                2. Kanawjia S.K., RafiqMansha S., Khetra Y. and Ganguly S. (2018). Cheese: A Nutraceutical Gastronomy. Indian Dairyman, July issue, pp: 66-70.
                3. Kanawjia, S.K., Khetra, Y. and Kumar, S. (2014). Developments in buffalo milk cheeses and fermented milks. Indian Dairyman, 66(1): 119-122
                4. Khetra, Y., Hati, S., Mandal, S. and Kanawjia, S.K. (2011) Advances in Bio-functional Dairy Beverages. Beverage and Food World. 38 (8), 54-57.
                5. Khetra, Y. and Srivastava, A.K. (2014). Improving quality of milk and milk products through better technology. In compendium on Enhancing Productivity & Food Safety of Dairy Processing Industry organized by National Productivity Council, New Delhi on March 13, 2014, pp 40-51
                6. Khetra,Y., Raju, P.N., Hati, S. and Kanawjia, S.K. (2011). Health benefits of traditional fermented milk products. Indian Dairyman. 63(9), 54-57.
                7. Singh, M.P., Giri, A., Kanawjia, S.K. and Khetra, Y. (2014). Nanotechnology developments in food packaging. Indian Food Industry, 33(1):36-40.
                8. Chatterjee, A., Kanawjia, S. K. and Khetra, Y. (2014) FDI in retail market and its impact on dairy and food industry. Indian Food Industry, 33 (2), PP-50-51
                9. Khetra, Y. and Srivastava, A.K. (2014). Innovations in dairy processing in India: Post operation flood scenario. Keynote address in compendium of National Seminar on Innovations in Dairy Processing in India: Post Operation Flood Scenario organized by Faculty of Dairy Technology, West Bengal University of Animal and Fishery Sciences, West Bengal on March 14-15, 2014.
              10. Khetra, Y. and Srivastava, A.K. (2014). Integration of milk and millet. In: Global Millet Meet organized by Directorate of Sorghum Research, Hyderabad on December 18, 2013.
              11. P. N. Raju, YogeshKhetra, Dharam Pal, S.K. Kanawjia and Ashish Kumar Singh. (2012). Mistidahi variants for health conscious consumers. Indian Dairyman. 64(9).
              12. Chatterjee, A., Kanawjia, S. K. and Khetra, Y. (2010) Combination of Milk with Other Foods. Indian Dairyman, 62:58-67.

    Foreign Deputations:

    • University of Copenhagen, 12 September 2017 to 11 October 2017 under a bilateral research project
    • Cheese Symposium at Rennes, France from 4-6 April, 2018
    • Indo-Danish Collaborative Workshop on ‘Dairy, Food Ingredients and Water’ at Copenhagen, Denmark from 6-7 September, 2018