Loading...
Theses (PG)
Browse
7 results
Search Results
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 SAFFLOWER MILK (Carthamus tinctorius) BLENDED PROBIOTIC SHRIKHAND(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2016) JADHAV VIJAY PRABHAKAR B.Tech (D.Tech)Indiaâ 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.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 PALLAVIFermentation 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 worldThesisItem Open Access DEVELOPMENT OF LOW-CALORIE ALMOND MILK HEALTH BEVERAGE(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2016) BHASKAR REDDY, N.B.Tech (D.Tech)India, the highest producer of milk in the world has great potentiality to top the emerging global marketing opportunitiesThesisItem Open Access DEVELOPMENT OF METHODS TO ASSESS THE PURITY OF MILKS(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2016) ANANTHA KUMARA B.L B. Tech (D. Tech)Milk in its natural form has high food value. It supplies nutrients like good quality proteins, fat, carbohydrates, vitamins and minerals in significant amount than any other single food