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Theses (PG)

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2007 - 200922010 - 20113
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Subject: Dairy Microbiology Ɨ End date: 2011 Ɨ Thesis Type: M.Sc Ɨ
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Now showing 1 - 5 of 5
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    ThesisItemOpen Access
    CHARACTERIZATION OF PIGMENTS FROM WILD STRAINS OF RHODOTORULA
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2011) SHIVALKAR YADAV, K
    The development of foods with an attractive appearance is an important goal in the food industry
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    ThesisItemOpen Access
    COMPARATIVE EVALUATION OF MICROBIAL PLATFORM TESTS WITH STANDARD PLATE COUNT IN MILK
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2011) ARUNA, V.B.Tech (D.Tech)
    India, the highest producer of milk in the world has great potentiality to top the emerging global marketing opportunities
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    ThesisItemOpen Access
    PRODUCTION OF DIRECT VAT SET DAHI CULTURES
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2011) DEEPA, B.G.B.Tech (D.Tech)
    Dairying has played a prominent role in strengthening of the IndiaĆ¢ s rural economy.
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    ThesisItemOpen Access
    EFFECT OF CHICORY POWDER AND WHEAT BRAN AS NATURAL PREBIOTICS ON THE IMPLANTATION OF WILD STRAINS OF PROBIOTIC CULTURES
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) VANAPARTHI RAJESH
    India is the largest producer of milk. Milk is a perishable item and different methods of preservation help to increase the shelf life. One of the methods is fermentation of milk using lactic acid bacteria, The chance discovery by Russian biologist Fdle Metchnikoff ini907 regarding the consumption of yogurt and other fermented foods could beneficially affect the normal gut flora of early nomadic and pastoral man kind and their ability to live longer led to the initiation of scientific interest in cultured dairy products.
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    ThesisItemOpen Access
    CHARACTERIZATION OF EXOPOLYSACCHARIDES PRODUCED BY SELECTIVE LACTIC ACID BACTERIA
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2007) PRADEEP, J. A
    Microorganisms are ubiquitous in nature. Based on their use they have been classified into beneficial, saprophytes and pathogens. Some of the beneficial bacteria are used in fermentation of foods. Lactic acid bacteria (LAB) are one of the beneficial bacteria used to prepare fennented milk products like dahi, yoghurt and cheeses. Many species of LAB produce Exopolysaccharides (EPS).