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Theses (Ph.D.)

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    ThesisItemOpen Access
    “PHYSICOCHEMICAL AND FUNCTIONAL ATTRIBUTES OF GHEE FROM VARYING SOURCES OF MILK FAT”
    (KVAFSU,BIDAR, 2022) “PHYSICOCHEMICAL AND FUNCTIONAL ATTRIBUTES OF GHEE FROM VARYING SOURCES OF MILK FAT”
    Ghee, the clarified milkfat prepared chiefly from cow or buffalo milk, is the most common and popular milk fat-based product in the Indian subcontinent and now it is gaining popularity in the western world too. Ghee is well known for its unique properties and it is essential to have a detailed study of ghee from different sources and hence, physicochemical constants, rapid shelf-life analysis was done. Modification of milk fat composition by fractionation processes, resulting in fat fractions with favourable properties, appears to be the most promising option. The composition and physicochemical properties of all the ghee fractions were pertaining to the Ghee standards making it to be possible to be marketed in either way., stearin or olein, depending on the consumer’s choice. The effect of feeding ghee on the serum lipid profile of Wistar rats was studied and its welcoming to note that the Gir Ghee has tremendously reduced the cholesterol content in the serum lipid profile of rats and positively brought changes in HDL, LDL, and VLDL cholesterol. The superiority of utilizing Gir Ghee in Sweet preparations such as Mysore Pak and Unniyappam was significant. This would boost the production and usage of desi milk and would bring income to the Indian dairy industry. The low-cholesterol Mysore Pak was successfully trailed and such initiatives will help to come up with the concept of tailoring milk fat to compete with other fats and oils in meeting the needs of the food industry.
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    ThesisItemOpen Access
    Effect of Concentration of Milk on Physico-Chemical and Sensory Characteristics of Burfi
    (Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, 2007-02-10) Prabhushankara, B.R.; Ramachandra Rao, H.G.
    It is evident from the results obtained from this investigation, the pre-concentration of milk by RO and VC can be effectively used in the preparation of Burfi without affecting the sensory attributes by optimizing different levels of total solids in the pre-concentrated milk. The shelf-life of the product can be extended by using microwave heat treatment followed by vacuum packaging using PET-laminate as a packaging material. This study paves way for effective utilisation of less energy intensive processes such vacuum evaporation and reverse osmosis, without affecting the physico-chemical and sensory attributes of Burfi. Thus, significant amount energy can be saved besides reducing the cost of production of the product.