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ThesisItem Open Access DEVELOPMENT OF MILK PROTEIN FORTIFIED FIBRE ENRICHED NOODLES(TANUVAS, Chennai, 2017) Ramathilagam, T.; Gopi, H.; TANUVAS; Dhanalakshmi, B.; Thamilvaman, Thanga.; Rao, V. AppaA research study was carried out to develop milk protein fortified fibre enriched noodles and also to determine the optimum level of inclusion of milk protein and fibre in the noodles. Noodles were prepared with three different milk protein sources such as casein, chhana, and whey protein concentrates (WPC) at three different levels viz. 5, 10 and 15 per cent and were evaluated for physico- chemical properties, cooking qualities, sensory attributes, colour assessment and textural parameters. Highly significant (P≤0.01) difference was noted in physico- chemical properties, cooking qualities, sensory attributes, colour assessment and textural parameters between the control and treatments.ThesisItem Open Access ASSESSMENT OF PHYSICO CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY OF BRANDED PEDA (khoa) AND ICE CREAM(TANUVAS, Chennai, 2017) Rajaraman, S.; Palanidorai, R.; TANUVAS; Veerapandian, V.; Srithar, A.; Parthiban, M.The present study was conducted to assess the chemical and microbiological quality of peda (khoa) and ice cream sourced from different areas in and around Chennai. On conducting organoleptic evaluation using 9- point hedonic scale the peda samples were described as being “neither liked nor disliked” to “like moderately". In the case of ice cream the brands were described between the attributes “liked slightly” to “like very much".ThesisItem Open Access Development of Synbiotic Ice Cream(TANUVAS, Chennai, 2008) Prabu, K.; TANUVAS; Kumaresan, G.; Chandrasekaran, D.; Murugan, B.An investigation was carried out to find the acceptable level of prebiotics like honey, inulin, maltodextrin and probiotic (Lactobacillus acidophilus) in ice cream, to asses the viability of probiotic microorganisms on storage of ice cream, and the effect of prebiotics on in vivo and in vitro survival of probiotic. Inulin, maltodextrin and honey were acceptable as prebiotics in ice cream at the levels of 3, 4 and 3 per cent. Ice cream mix fermented to a pH of 5.5 with prebiotics was acceptable by the sensory panel. The prebiotics in ice cream mix significantly improved the growth of probiotic bacteria. Honey and inulin significantly supported higher growth of L.acidophilus than the control and maltodextrin. The reduction in the count of L. acidophilus during freezing of the ice cream ranged from 0.47 to 0.83 log counts per gram. During storage, there was a significant reduction in the count of L. acidophilus between days 0 and 7 and there was no significant reduction between on days 7 and 15. The lactobacilli count was above the therapeutic dose during entire treatment period. About 100ml of control, probiotic and synbiotic ice creams were served to the human volunteers for 15 days and their faecal samples were analyzed for pH, L. acidophilus and coliform counts on days 0, 7 and 15. Consumption of probiotic and synbiotics in ice cream significantly reduced the faecal pH. There was no significant difference in the pH within the synbiotic treatment groups. Probiotic supplemented ice cream gave significantly higher faecal L. acidophilus counts than the control group on days 7 and 15. Honey and inulin incorporated synbiotic ice cream gave significantly higher faecal L. acidophilus count than the maltodextrin incorporated synbiotic ice cream on days both 7 and 15. Incorporation of synbiotic in ice cream significantly reduced the faecal coliform count compared to control. Inulin and honey incorporated synbiotic ice cream fed groups had significantly higher reduction in the faecal coliform count than the maltodextrin synbiotic ice cream fed group. It may be concluded that ice cream can be used as an excellent medium to deliver synbiotics especially inulin and honey incorporated synbiotic ice creams, without loss of viability and to increase activity of the probiotic bacteria.ThesisItem Open Access Study on the Impact of Different Methods of Cleaning of Pails on the Bacteriological Quality of Milk(Madras Veterinary College, Chennai, 1976) Reddy, B. Rajeswara; TANUVAS; Venkataswamy, V.ThesisItem Open Access Isolation of Common Dairy Lactic Acid Bacteria Producing Antibacterial Substance(TANUVAS, 2004) Lavanya, K.; TANUVAS; Dhanalakshmi, B.; Nareshkumar, C.; Gomathy, V.S.ThesisItem Open Access Isolation, Partial Purification and Characterization of Bacteriocin Produced by Lactobacillus Acidophilus(TANUVAS, 2003) Singh, P. Nitish Andreyya Raja; TANUVAS; Nareshkumar, C.; Dhanalakshmi, B.; Ramasamy, V.ThesisItem Open Access Studies on Microbiological Quality of Khoa, Chhana and Selected Milk Sweets(TANUVAS, 2003) Karthikeyan, N.; TANUVAS; Dhanalakshmi, B.; Nareshkumar, C.; Ramasamy, V.ThesisItem Open Access Plasmid Profile Analysis of Lactobacillus Species(TANUVAS, 2000) Parthiban, M; TANUVAS; Dhanalakshmi, B; Narasimhan, R; Saravanabava, KThesisItem Open Access Plasmid Profile Analysis of Lactobacillus Acidophilus(TANUVAS, 2002) Ilango, I; TANUVAS; Dhanalakshmi, B; Kumar, C. Naresh; Ramadass, P