Thumbnail Image

Theses (PG)

Browse

2006 - 200921
Reset filters
Subject: Dairy Technology × End date: 2009 × Start date: 2006 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 9 of 21
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT OF LONG SHELF LIFE ENRICHED PROBIOTIC LASSI
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2008-07) MANUKA KRISHNA; B.V. Venkateshaiah); H.G. Ramachandra Rao); R. Krishna; R. Prabha; M. Venkatesh
    The annual milk production in India was estimated about 101.7 million tonnes in 2007 and it may expect to reach 104.8 million tonnes in the year of 2008 (Chindanandaiah et al., 2007). About 55% of the milk produced in the country is being utilized for preparation of various indigenous dairy products like khoa and khoa based sweets, chhana and chhana based sweets and fermented milk products etc. Among which dahi, lassi, shrikhand and butter milk are of great significance. Dahi occupies an important place in the diet of average Indian who is mainly a vegetarian as it serves as an important source of protein. Fermented foods are those which have been subjected to the action of desirable/ beneficial microorganisms so that desirable biochemical changes cause significant modification to foods. The origin of such foods in our diet go back many thousands of years and usually predate the existence of written records of their production and consumption. Fermented foods are of great significance as they provide and preserve nutritious food in a wide diversity of flavours, aromas and textures which enrich the human diet. Dahi or yoghurt is consumed in different forms such as Lassi and Shrikhand. Lassi is a ready to serve fermented milk beverage. It is prepared by mixing required quantity of sugar or spices and cold water with Dahi or yoghurt, and is a very popular summer drink in the Indian subcontinent. It has a creamy consistency, sweetish rich aroma and mild to acidic flavour, which makes the product refreshingly palatable. It keeps well for a day or two at room temperature and about one week at refrigerated temperature. However, lassi production is highly localized especially in northern India and scattered. This is mainly because of lack of technology for the manufacture of lassi of uniform compositional quality. The limited keeping quality of lassi also poses difficulties in its transportation. If lassi could be made with longer shelf-life, it will even offer a stiff competition to the expensive soft drinks in the beverage market (Sabikhi, 2003).
  • Thumbnail Image
    ThesisItemOpen Access
    UTILIZATION OF WHEY PROTEAN AND DRUMSTICK {Moringa oleifera] KERNEL POLYSACCHARIDE GELS IN KULFI AND YOGHURT
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2007) LA VANYAVATHI, S.V
    Modern food industry is driven by consumer demand. The consumer demand safe foods with good nutritional and functional properties. Many components of food, especially protein and polysaccharides are responsible to maintain structural, mechanical and physico -chemical properties of foodstuffs under favorable environment in food systems. These components interact to form gel in order to provide optimum structural quality to design new and attractive types of food
  • Thumbnail Image
    ThesisItemOpen Access
    STUDIES ON THE DEVELOPMENT OF ENRICHED PROBIOTIC SHRIKHAND
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2008) SRINIVASA B.Tech [D.Tech]
    Fermented milks are the most popular milk based products in the world in view of their high nutritional and therapeutic value
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT OF ENRICHED YOGHURT
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) SRIDHARA,T.D
    The annual milk production in India is estimated at about 104.8 million tones (http://www.nddb.org/statistics/milk production.html).
  • Thumbnail Image
    ThesisItemOpen Access
    STUDY ON BIOPRESERVATION OF OIOA AND PANEER USING LACTOFERRIN
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) SHASHI KHMAR, C.S.
    I'he problem of food spoilage has always plagued man. Early attempts to preserve foods were based on readily available substance and process. To further extend the shelf life of perishable products without the loss of aesthetic qualities and to meet the demand of long distance transportation, storage and distribution, the process of canning and with it the adoption of chemical preservation came into existence
  • Thumbnail Image
    ThesisItemOpen Access
    STUDIES ON PRESERVATION OF PANEER BY HURDLE TECHNOLOGY
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2007) THIPPESWAMY,L
    Dairy industry in India has witnessed rapid growth in the last three decades. The milk production during the year 2006 was 96.2 million tonnes (Sadana, 2006). It is estimated that 1 to 2 per cent of the total milk produced is converted into paneer out of annual production of 150,000 tonnes (Aneja et al., 2002). Among several preservation techniques available, hurdle technology seems to be promising one for preservation of high moisture dairy products
  • Thumbnail Image
    ThesisItemOpen Access
    STUDIES ON MANUFACTURING TECHNIQUE AND MARKETING OF KHOA AND CHHANA IN UNORGANIZED SECTOR IN BANGAUORE CITY
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) PRAVEEN, A.R
    Milk is one of the most important foods for human health and nutrition, particularly in India because a large number of population are vegetarian
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT OF PROBIOTIC AND BIOACTIVE PEPTIDE BASED ICE CREAM
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2008) SANTHOSH, B
    The most delightful way to consume milk and all the goodness of it is certainly through ice cream.
  • Thumbnail Image
    ThesisItemOpen Access
    PRODUCTION OF DIETETIC KULFI
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2007) APURBA GIRI
    Ice cream is a delicious, wholesome nutritious frozen dairy product, which is widely consumed in different parts of the world. In recent years, the consumption of ice cream in India has increased considerably particularly in urban areas. Moreover the organized dairy sectors in India have begun to produce western dairy products using modem technology. After a long time it has been realized that there is a need to develop the indigenous dairy products, as they have ready market in India. Traditionally khoa, ghee, peda, rosogolla are enjoying the large scale production and many more Indian dairy products such as kulfi has to be produced on industrial scale to meet the demand