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Theses (PG)

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2005 - 200922
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Subject: Dairy Technology × End date: 2009 × Thesis Type: M.Sc ×
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Now showing 1 - 9 of 22
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    ThesisItemOpen 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.
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    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
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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 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
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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
    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