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ThesisItem Open Access MICROBIOLOGICAL CHARACTERISTICS OF KUMISS PRODUCED FROM COWāS MILK(KARNATAKA VETERINARY ANIMAL FISHERIES SCIENCES UNIVERSITY., 2018-07) SHIVARAJ SHIVASHIMPAR B. Tech (D.Tech; . RAMACHANDRA, B.Kumiss is an effervescent acidic, alcoholic fermented, milky white or greyish liquid made primarily from mareās milk. Kumiss has health benefits as it contains prebiotics like inulin. It is limited to the places like central Asia, Russia, Eastern Europe etc. due to its limited technological information and unavailability of mareās milk and Kumiss as a product itself in certain parts of the world. In the present study an attempt was made to prepare Kumiss from cowās milk. The lactic isolates like lactococcus lactis ssp. lactis, Leuconostoc mesenteroides sspThesisItem Open Access MICROBIOLOGICAL CHARACTERISTICS OF KUMISS PRODUCED FROM COWāS MILK(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07) SHIVARAJ SHIVASHIMPAR; Dr. RAMACHANDRA, B.Kumiss is an effervescent acidic, alcoholic fermented, milky white or greyish liquid made primarily from mareās milk. Kumiss has health benefits as it contains prebiotics like inulin. It is limited to the places like central Asia, Russia, Eastern Europe etc. due to its limited technological information and unavailability of mareās milk and Kumiss as a product itself in certain parts of the world. In the present study an attempt was made to prepare Kumiss from cowās milk. The lactic isolates like lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp. mesenteroides, Lactobacillus delbreuckii ssp. bulgaricus, Streptococcus thermophilus and yeast Kluveromyces lactis were isolated from the domestic dahi samples. During the preparation of Kumiss parameters like types of milk, lactose content of cowās milk, heat treatments, inoculum levels and incubation periods were studied. Finally, cowās milk was made enriched with lactose to the level of 6.1% to simulate mareās milk lactose composition as lactose is a crucial component for the acid and alcohol production. The milk was heated to 900 C/5 min and inoculated with 10% LAB + 20% LFY separately for a period of 48 h. at 300C in an orbital shaking incubator for better alcohol production. A final cowās milk Kumiss was produced with 0.89% alcohol and 0.85% LA. The stored cowās milk Kumiss had 4 days shelf-life at room temperature (27Ā±10C) with the acidity of (1.35% LA), alcohol (0.70%), viable count (6.72 log10cfu/ml) and 9 days shelf life at refrigeration temperature (6Ā±10C) with the acidity (0.94%LA), alcohol (0.74%), viable count (6.1 log10cfu/ml) respectively.ThesisItem Open Access PERFORMANCE EVALUATION OF ANTIBIOTIC RESISTANCE PROBIOTIC LACTIC ACID BACTERIAL ISOLATES IN THE PREPARATION OF DAHI(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2016-09) MADHUSUDAN, N. M.; MANJUNATHA, H.; R. PRABHA; LALITH ACHOTH; KEMPANNA, C,); ARUN KUMAR, H.Dahi is an indigenous fermented milk product, prepared using lactic culture. The present study contributed to preparation of dahi by using probiotic lactic isolates with antibiotic resistant property. The dahi samples of 24 numbers were collected from the different BBMP zones of Bengaluru. The samples showed the presence of lactococci, streptococci leuconsotoc and lactobacilli ranging from 4.89 to 5.98 log10 cfu/g. Among 82 lactic isolates, 43 isolates showed better activity in milk, acidity and DMC. The maximum acid and bile tolerated isolates 14 numbers were phenol and genotypically identified as L.lactis ssp. lactis (1) and L.lactis ssp. lactis bv diacetylactis (1), among the 3 lactobacilli isolates L.plantarum (1), L.fermnetum (1) and L.helviticus (1) in case of leuconostocs isolates as L. mesentroides ssp. mesentroides (2) and all the streptococci as S.thermophilus (5). Out of the genotypically confirmed 12 isolates, only 5 isolates showed resistance to antibiotics, such as pencillin, vancomycin, tetracyclin, gentamycin and steptomycin. For commercial requirements the cultures functional properties such as diacetyl, EPS, early set time, acidity and DMC were also determined. The isolates Lactococcus lactis ssp. lactis bv diacetylactis LL10; Streptococcus thermophilus ST14; Leuconostoc mesenteroides ssp. mesenteroides LE4 and Lactobacillus plantarum LB2 fulfill all these requirements. Probiotic dahi prepared using heat treated whole milk with 0.75%, 1%, 1.5% and 2% inoculum. The dahi with 1% inoculum scored more with overall acceptability. The probiotic dahi showed 3 days of shelflife at ambient temperature (24+1Ā°C) and upto 7 days at refrigeration temperature (7+1Ā°C) with probiotic count of 6.48 and 6.50 log10cfu/g.ThesisItem Open Access CHARACTERIZATION OF BIOSURFACTANT PRODUCED BY MILK ORIGIN BACILLUS SPECIES(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2017) SANJANA M.C. B.Tech (D.Tech)Bacteria are ubiquitous in nature. Based on their role bacteria are grouped as beneficial, spoilage causing and pathogensThesisItem Open Access PERFORMANCE OF MICROFLORA OF KEFIR PREPARED FROM COW AND GOAT MILK(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2016) MANTHANI VYSHNAVIMilk is a fluid lacteal secretion obtained from the female of all mammals. Milk is a complete food, almost unique as a balanced source for most human dietary needs since it contains both energyThesisItem Open Access CHARACTERIZATION OF PIGMENTS FROM WILD STRAINS OF RHODOTORULA(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2011) SHIVALKAR YADAV, KThe development of foods with an attractive appearance is an important goal in the food industryThesisItem Open 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 opportunitiesThesisItem Open 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.ThesisItem Open Access STUDY ON CARROT ENRICHED PROBIOTIC SHRIKHAND(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2014) MAHESH S. PATIL B.Tech (D.Tech)Presently India ranks first in the milk production accounting for 132.4 MT in the world.
