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Theses (PG)

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2008 - 200911
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Subject: Dairy Technology × End date: 2009 × Start date: 2008 ×
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Now showing 1 - 9 of 11
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    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).
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    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
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    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).
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    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
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    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
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    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.
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    ThesisItemOpen Access
    DEVELOPMENT OF ENRICHED PROBIOTIC YOGHURT
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) NAGESH KUMAR, B.A
    The annual milk production in India is estimated about 104.8 million tonnes in 2008 (www.nddb.com).
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    ThesisItemOpen Access
    STUDIES ON THE DEVELOPMENT OF LOW-CALORIE PROBIOTIC MISTI DAHI
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) MADHUSUDHANA RAO, P
    India has emerged as the largest milk producer in the world. The annual milk production in India is estimated to about 104.8 million tonnes in 2008 and it may expect to reach 111 million tonnes in the year of 2010
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    ThesisItemOpen Access
    DEVELOPMENT OF ENRICHED FRUIT YOGHURT FROM PROTEIN MODIFIED BUFFALO MILK
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) DEEPTHI, T.B.Tech (D.Tech)
    The annual milk production in India is estimated at about 100.9 million metric tons (Anon, 2007).