{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T04:54:12Z","timestamp":1791262452091,"version":"4.1.0"},"reference-count":35,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T00:00:00Z","timestamp":1791158400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T00:00:00Z","timestamp":1791158400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"Abstract<\/jats:title>\n \n BACKGROUND<\/jats:title>\n Calcium deficiency is a widespread concern affecting individuals across all age groups and countries. Curd offers a promising way to fortify nutrients.<\/jats:p>\n <\/jats:sec>\n \n METHODOLOGY<\/jats:title>\n \n In order to make calcium\u2010enriched curd as a simple cost\u2010effective dietary intervention to increase calcium intake, this study developed a novel calcium curd strip (CCS). A polyvinylidene fluoride (PVDF) membrane with immobilized curd bacteria and different calcium carbonate concentrations was used in the CCS. Additionally, Wistar rats were used in\n in vivo<\/jats:italic>\n animal investigations to assess calcium bioavailability.\n <\/jats:p>\n <\/jats:sec>\n \n RESULTS<\/jats:title>\n \n The CCS served as both a starting culture and a way to deliver calcium when submerged in warm milk. Calcium levels in the prepared curd were ranging from 117\u2009mg 100\u2009mL\n \u22121<\/jats:sup>\n to 519\u2009mg 100\u2009mL\n \u22121<\/jats:sup>\n , depending on the amount of calcium incorporated into the strip. The physicochemical characteristics of curd, such as pH, lactic acid concentration, and syneresis, were similar to those of curd made traditionally, suggesting comparable quality. Microbiological analysis, verified the absence of moulds, yeast, and coliforms. When compared with different conditions of calcium consumption such as traditional curd, curd strip, or regular diet, rats fed CCS\u2010based curd showed noticeably higher blood calcium levels (10.56\u2009\u00b1\u20090.49\u2009mg dL\n \u22121<\/jats:sup>\n in comparison to control having 8.56\u2009\u00b1\u20090.23\u2009mg dL\n \u22121<\/jats:sup>\n ) and more calcium deposition in bone (58.86\u2009\u00b1\u20091.53\u2009mg\u2009g\n \u22121<\/jats:sup>\n in comparison to control having 25.93\u2009\u00b1\u20095\u2009mg\u2009g\n \u22121<\/jats:sup>\n ) in 4\u2009weeks.\n <\/jats:p>\n <\/jats:sec>\n \n CONCLUSION<\/jats:title>\n The developed CCS is a useful and efficient method for creating calcium\u2010enriched curd with increased bioavailability. The technique provides a practical way to maintain bone health and increase dietary calcium consumption, which improves nutritional security. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n <\/jats:sec>","DOI":"10.1002\/jsfa.71125","type":"journal-article","created":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T04:24:14Z","timestamp":1791260654000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Elevating dairy delights and nutritional security with calcium enrichment using an innovative calcium curd strip (\n CCS<\/scp>\n ) validated through animal studies"],"prefix":"10.1002","author":[{"given":"Maheshawari J","family":"Behere","sequence":"first","affiliation":[{"name":"Halophyte Biology, Biotechnology and Marine Environment Division CSIR \u2013 Central Salt and Marine Chemicals Research Institute Bhavnagar India"},{"name":"Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruchita","family":"Bhomia","sequence":"additional","affiliation":[{"name":"Institute of Science, Nirma University Ahmedabad India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shruti","family":"Chatterjee","sequence":"additional","affiliation":[{"name":"Institute of Science, Nirma University Ahmedabad India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jigna","family":"Shah","sequence":"additional","affiliation":[{"name":"Institute of Pharmacy, Nirma University Ahmedabad India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dhruvi","family":"Vejpara","sequence":"additional","affiliation":[{"name":"Institute of Pharmacy, Nirma University Ahmedabad India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9989-8137","authenticated-orcid":false,"given":"Soumya","family":"Haldar","sequence":"additional","affiliation":[{"name":"Halophyte Biology, Biotechnology and Marine Environment Division CSIR \u2013 Central Salt and Marine Chemicals Research Institute Bhavnagar India"},{"name":"Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,5]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"crossref","first-page":"2443","DOI":"10.2147\/CIA.S157523","article-title":"The good, the bad, and the ugly of calcium supplementation: a review of calcium intake on human health","volume":"28","author":"Li K","year":"2018","journal-title":"Clin Interv Aging"},{"key":"e_1_2_11_3_1","doi-asserted-by":"crossref","first-page":"e13093","DOI":"10.1016\/j.heliyon.2023.e13093","article-title":"Modified eggshell powder using thermal treatment and its application in Ca\u2010fortified dog biscuits","volume":"9","author":"Therdthai N","year":"2023","journal-title":"Heliyon"},{"key":"e_1_2_11_4_1","unstructured":"ShliskyJ MandlikR AskariS AbramsS BelizanJM BourassaMWet al. 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