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Open Access
STUDIES ON THE FUNCTIONAL PROPERTIES OF CASEINOPHOSPHOPEPTIDES (CPPs) ISOLATED FROM DIFFERENT SOURCES
(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2005) PANKAJ CHETTRI., B. Tech (D. Tech)
Milk proteins are known for a wide range of nutritional, functional and biological activities that make them potential ingredients of health promoting foods. These properties are partially attributed to physiologically active peptides encrypted in the protein molecules. Such peptides are inactive within the sequence of native protein molecule and can be liberated during gastrointestinal digestion of milk by proteolytic en2ymes.
Open Access
ENHANCEMENT OF SHELF LIFE OF ENRICHED GULABJAMUN BY MICROWAVE PROCESSING
(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2005) DEVARAJA, H.C., B. Tech (D. Tech)
India has emerged as the largest milk producer in the world. The annual milk production in India is estimated to be 91.1 million tons (Narang, 2004). About 45-50 % of the total milk produced is converted into varieties of traditional milk products using processes such as heat and acid coagulation, heat desiccation and fermentation. The market for Indian traditional products is estimated to be more than Rs. 6,500 crores (Patil, 2004). Since time immemorial traditional dairy products played a significant role in the economic, social, religious and nutritional well being of our people