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ThesisItem Open Access STUDIES ON COMPOSITIONAL FEATURES AND THERAPEUTIC PROPERTIES OF MILK FROM MALNAD GIDDA (Bos Indicus) CATTLE(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2015) YUVARAJA, YMilk is nearly wholesome and complete food containing protein, fat, lactose, vitamins, and minerals, as well as enzymes, hormones and immunoglobulins.ThesisItem Open Access EFFECT OF BLENDING OF SAFFLOWER (Carthamus tinctorius) MILK WITH COW MILK ON QUALITY ATTRIBUTES OF PANEER(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2017) GHANTASALA POOJITHA B. Tech (D. Tech)Milk is a complete single food available in nature can serve as the main source of nutrients for all the age groupsThesisItem Open Access PHYSICO - CHEMICAL QUALITY OF GOAT MILK YOGHURT BLENDED WITH COW MILK(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2016) SUDEEP, M.N.B.Tech (D.Tech)Goats were among the first farm animals to be domesticated. As indicated by the archaeological evidence, they have been associated with man in a symbiotic relationship for up to 10,000 yearsThesisItem Open Access QUALITY ATTRIBUTES OF COMPLEMENTARY FOOD PREPARED USING MALTED FOXTAIL MILLET (Setaria italica) AND WHEAT FLOURS WITH MILK POWDER(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2015) BRUNDA S.MURTHY B.Tech (D.Tech)Milk is a biological fluid of exceptional complexity, containing essential nutrients for the growth and development of infantsThesisItem Open Access QUALITY ATTRIBUTES OFPROBIOTIC DAHIINCORPORATED WITH FOXTAIL MILLET (Setaria italica) FLOUR(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2014) SYAMA. M.A. B. Tech (Dsc & Tech)Increased interest of consumer in improving overall health and reducing the risk for specific diseasesThesisItem Open Access STUDIES ON BIO-AVAILABILITY OF PROTEINS, IRON AND ZINC FROM DAHI(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2014) PRIYANKA B.Tech (D.Tech.)Milk and dairy products are close to ideal food that contains nearly all nutrients required for newborns, adults and elders. Milk is rich in lipids, protein, carbohydrate and some macromineralsThesisItem Open Access COMPOSITIONAL AND PHYSICO - CHEMICAL ATTRIBUTES OF YOGHURT PREPARED BY USING CAPRINE MILKS(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2014) MANMATHA RAJA, S.R., B.Tech (D.Tech)Dairy goat and dairy sheep farming are a vital part of the national economy in many countries,ThesisItem Open Access QUALITY ATTRIBUTES OF SAFFLOWER MILK (Carthamus tinctorius) BLENDED PROBIOTIC SHRIKHAND(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2016) JADHAV VIJAY PRABHAKAR B.Tech (D.Tech)IndiaĆ¢ s market potential and current growth rate of traditional dairy products is unparalleled and all set to boom further under the technology of mass production.ThesisItem Open Access IN-VITRO BIOAVAILABILITY OF IRON FROM IRON FORTIFIED YOGHURT BLENDED WITH OAT (Avena sativa) MILK(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2016) DHAVALAGI PALLAVI B.Tech (D.Tech)Fermentation is a process used to enhance the shelf life and nutritional value of foods. Today this process is commonly used in vegetables, fruits, cereals, meat, milk and fish and the fermented products are consumed around the world.