Dr. Surajit  Sarkar

Dr. Surajit Sarkar

Manager
Metro Dairy Limited, India


Highest Degree
Ph.D. in Dairy Bacteriology from Bidhan Chandra Krishi Viswavidyalaya University, India

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Biography

Biography DR. S. SARKAR Ph.D (Dairying) in Dairy Microbiology from West Bengal University of Animal and Fishery Sciences, M. Sc (Dairying) in Dairy Microbiology (1st Class First) and B. Sc (Dairy Technology) (1st Class First & Gold Medalist) from Bidhan Chandra Krishi Viswavidyalaya, Basic Food Hygiene from Chartered Institute of Environmental Health, USA, Food Safety System and Certification from SGS. Presently involved as The Head, Quality Assurance at Metro Dairy Limited Barasat, West Bengal (since May, 1998) Also associated with several educational and training programmes. Exclusive member of Emerald Literati Club, UK. Major area of Research: Cultured Milk Products, Probiotics Prebiotics, Synbiotics and Infant Nutrition with 75 publications in various National and International Journals of repute. Recipient of Jawaharlal Nehru Memorial Fund Award for academic excellence, Best Research Paper Award from Indian Dairy Association in 2006. Highly Commended Award from Emerard Literati Club, UK in the years 2004 & 2008.

Area of Interest:

Food Science Technology
100%
Nutrition
62%
Probiotics
90%
Dairy Technology
75%
Microbiology
55%

Selected Publications

  1. Sarkar, S., A. Sur, K. Sarkar, R. Majhi, S. Basu, K. Chatterjee and B. Sikder, 2016. Probiotics: A way of value addition in functional food. Int. J. Food Sci. Nutr. Diet, 5: 290-293.

  2. Sarkar, S., 2016. Potential benefits of probiotics for preterm infants: A review. J. Nutr. Ther., 5: 55-63.

  3. Sarkar, S., 2016. Microbiological safety concerns of raw milk. J. Food Nutr. Diet., 1: 1-7.

  4. Sarkar, S., 2016. Innovative approaches to upgrade functional properties of Dahi. Int. J. Microbiol. Adv. Immunol., Vol. 4. 10.19070/2329-9967-160002e.
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  5. Sarkar, S., 2016. Efficacy of dead probiotic cells. Int. J. Food Sci. Nutr. Diet., Vol. 5. 10.19070/2326-3350-160006e.
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  6. Sarkar, S., 2016. Effect of nisin on technological and microbiological characteristics of stirred yoghurt. J. Microbiol. Microb. Technol., Vol. 1. .
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  7. Sarkar, S., 2015. Microbiological considerations : Pasteurized milk. Int. J. Dairy Sci., 10: 206-218.

  8. Sarkar, S., 2013. Probiotics as functional foods: gut colonization and safety concerns. Nutr. Food. Sci., 43: 496-504.
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  9. Sarkar, S., 2013. Probiotics as functional foods: documented health benefits. Nutr. Food Sci., 43: 107-115.
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  10. Sarkar, S., 2013. Potential of probiotics as pharmaceutical agent - A Review. Br. Food J, 115: 1658 -1687.
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  11. Sarkar, S., 2013. Modified milk for infants. Nutr. Food. Sci., 44: 17-23.

  12. Sarkar, S., 2013. Microbiological considerations for probiotic supplemented foods. Int. J. Microbiol. Adv. Immunol., 1: 1-5.
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  13. Sarkar, S., 2013. Emergence of a Quality Assurance Program for Probiotic Supplemented Foods. Int. J. Food. Sci. Nutr. Diet., 2: 56-60.
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  14. Sarkar, S., A. Sur, R. Pal, K. Sarkar, R. Majhi, T. Biswas and S. Banerjee, 2011. Potential of dahi as a functional food. Indian Food. Ind., 30: 27-36.
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  15. Sarkar, S., 2010. Approaches for enhancing the viability of probiotic - A Review. Br. Food J., 112: 329-349.
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  16. Sarkar, S. and A.K. Misra, 2010. Technological and dietetic characteristics of probiotic acidophilus milk. Br. Food J., 112: 275-284.
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  17. Sarkar, S., 2009. POPs in breast milk: Women's breast cancer risk Nutr. Food. Sci., 39: 360-369.
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  18. Sarkar, S., 2009. POPs in breast milk : breast-fed infant`s health risk. Nutr. Food. Sci., 39: 350-359.
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  19. Sur, A., S. Sarkar, P. Ranjan, S. Das, R. Pal, A.K. Adhikari and K. Sarkar, 2008. Safe quality food : An emerging concept. Indian Food. Ind., 27: 63-68.

  20. Sarkar, S., 2008. Special humanized milk as supplementary food for infants. Nutr. Food. Sci., 38: 430-439.

  21. Sarkar, S., 2008. Innovations in Indian Fermented Milk Products - A Review. Food.Biotechnol., 22: 78-97.
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  22. Sarkar, S., 2008. Effect of probiotics on biotechnological characteristics of yoghurt: A Review. Br. Food J., 110: 717-740.
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  23. Sarkar, S., 2008. Biotechnological innovations in kefir production - A Review. Br. Food J., 110: 283-295.
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  24. Sarkar, S., P. Das, A. Ranjan, K. Adhikari, A.Sur, R.Pal and K. Sarkar, 2007. Potential of membrane technique for indigenous milk products - A Review. Indian Food. Ind., 26: 53-58.

  25. Sarkar, S., 2007. Probiotic therapy for gastro‚Äźintestinal allergenic infants: A preliminary review. Br. Food J., 109: 481-492.
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  26. Sarkar, S., 2007. Potential of prebiotics as functional foods - A Review. Nutr. Food. Sci., 37: 168-177.
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  27. Sarkar, S., 2007. Functional foods as self-care complementary medicine. Nutr. Food. Sci., 37: 160-167.
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  28. Sarkar, S. and A.K. Misra, 2007. Potential of kefir as a dietetic beverage - A Review. Br. Food J., 109: 280-290.
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  29. Sarkar, S., 2006. Shelf-life extension of cultured milk products. Nurt. Food. Sci., 36: 24-31.
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  30. Sarkar, S., 2006. Potential of soyghurt as a dietetic food. Nurt. Food. Sci., 36: 43-49.

  31. Sarkar, S., 2006. Cultured milk products for lactose-intolerant recipients. Nutr. Food. Sci., 36: 357-364.
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  32. Sarkar, S. and A.K. Misra, 2006. Use of probiotic cultures in the manufacture of dietetic yoghurt for infants and children. Indian J. Dairy Sci., 59: 213-220.
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  33. Sarkar, S. and A.K. Misra, 2006. Probiotic acidophilus milk for infants and children. Nutr. Food. Sci., 36: 349-356.
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  34. Sarkar, S. and A.K. Misra, 2006. Potential of goat milk for yoghurt manufacture - A review. Indian J. Dairy Sci., 59: 271-280.

  35. Sarkar, S. and A.K. Misra, 2006. Micro pollutants in milk and their control. Indian Food Ind., 25: 52-55.

  36. Sarkar, S., R. Pal, S. Das, P. Jaiswal, A.K. Adhikari and A. Sur, 2005. HACCP approach for safe icecream production. Indian Food. Ind., 24: 64-66.

  37. Sarkar, S., 2004. Therapeutic aspects of breast milk. Nutr. Food. Sci. 34: 108-112.
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  38. Sarkar, S., 2004. Potential of goat milk and technologies for its products. Indian J. Dairy Biosci., 15: 1-8.

  39. Sarkar, S., 2004. Nutritional aspects of breast milk. Nutr. Food. Sci., 34: 151-155.
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  40. Sarkar, S., 2003. Recent innovations in cultured milk products for infants. Nutr. Food. Sci., 33: 268-272.
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  41. Sarkar, S., 2003. Potential of acidophilus milk to lower cholesterol. Nutr. Food. Sci., 33: 273-277.
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  42. Sarkar, S., 2002. Softy-The soft-serve frozen dessert. Indian Food Ind., 21: 45-47.

  43. Sarkar, S., 2002. Nutritional and healthful aspects of cultured milk product - A Review. Indian J. Dairy Biosci., 13: 1-9.

  44. Sarkar, S., 2002. Low calorie frozen dessert. Indian Fd Ind., 21: 44-47.

  45. Sarkar, S. and A.K. Misra, 2002. Yoghurt : Nutritional and therapeutic significance. Indian J. Microbiol., 42: 275-287.

  46. Sarkar, S. and A.K. Misra, 2002. Incorporation of Gelodan SB 253 and nisin on the quality of Shrikhand. Indian J. Dairy Biosci., 13: 18-23.

  47. Sarkar, S. and A.K. Misra, 2002. Effect of feeding dietetic yoghurt on the nutritional status and excretory pattern in rats and infants. Egypt. J. Dairy Sci., 30: 63-73.

  48. Sarkar, S., R. Srinivasan, R.K. Kuila and A.K. Misra, 2001. Efficacy of LP-System for goat milk preservation. J. Dairying Food Home Sci., 20: 46-49.
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  49. Sarkar, S. and A.K. Misra, 2001. Characteristics of dietetic yoghurt. Indian J. Dairy Biosci., 12: 76-79.

  50. Sarkar, S. and A.K. Misra, 2001. Bio-preservation of milk and milk products. Indian Fd Ind., 20: 75-78.

  51. Sur, A., S. Sarkar, K.K. Pramanik and A.K. Adhikary, 2000. A total quality management approach for raw milk. Indian Food Ind., 19: 94-96.

  52. Sarkar, S. and A.K. Misra, 2000. Assessment of nutritional and therapeutic characteristics of Propiono-Acido- Bifido (PAB) milk through rat-bioassay technique. Indian J. Dairy Biosci., 11: 27-31.
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