Pratishtha Verma

Pratishtha Verma is a research and development scientist at Idaho Milk Products (IMP). In her current position, she is working on various milk ingredient applications aimed at increasing the protein load as well as developing new application areas for IMP’s milk ingredients. Before joining IMP, Verma graduated from South Dakota State University, where she completed her master’s in Dairy Manufacturing with a concentration in dairy microbiology and food technology.

Many yogurts meet consumer demand for clean labels and provide natural, wholesome nutrition.

Ingredient and product innovation in the dairy industry

Milk’s bioactive peptides can boost mood, reduce anxiety and stimulate the immune system.

Sonali Raghunath

Pratishtha Verma

August 16, 2024

Both Sonali Raghunath and Pratishtha Verma are active committee members of IFT’s Dairy Foods Division, with Verma leading the resource library and dairy food magazine teams and Raghunath managing its social media presence.

Examining the benefits of whey protein in functional health

Whey proteins provide protection against infection, boost muscle health

Pratishtha Verma

Kumar Tammineedi M.S.

March 13, 2023

Whey proteins provide protection against infection, boost muscle health. Constituting 20% of total milk protein, whey proteins boast a high nutritional value, are easily digestible, and readily absorbed.

An introduction to probiotics

Probiotics are friendly microbes that safely enhance nutritional value in dairy products.

Pratishtha Verma

October 14, 2022

Probiotics are friendly microbes that safely enhance nutritional value in dairy products.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.

Pratishtha Verma

ARTICLES

Ingredient and product innovation in the dairy industry

Examining the benefits of whey protein in functional health

An introduction to probiotics

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