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Subject: Dairy Technology × End date: 2013 × Start date: 2013 × Type: Thesis ×
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Now showing 1 - 7 of 7
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    ThesisItemOpen Access
    FORMULATION OF ICE CREAM MIX UTILIZING WHEY CONCENTRATE PRESERVED BY HURDLE TECHNIQUE
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2013) KRISHNA MURTHY, G
    Whey solids are well known for their nutritional and functional properties and the same has been well documented (Muvihill, 1991; Mann, 1998; Jayaprakasha et al., 1999).
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    ThesisItemOpen Access
    DEVELOPMENT OF LACTOSE FERMENTED PANEER WHEY BEVERAGE
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2013) SHAIK MASTAN SHAREEF B.Tech (D.Tech)
    Whey is one of the major dairy by-products of dairy industry in the world. It can be obtained by coagulating the milk by using various coagulating agents for the preparation of cheese, paneer, chhana, casein and chakka etc
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    ThesisItemOpen Access
    DEVELOPMENT OF READY-TO-RECONSTITUTE MILK BEVERAGE
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2013) REBAKA
    India ranks first in the world's milk production, with an annual production of 127.9 MT and the per capita milk availability is around 291 g per day (FAO, 2012).
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    ThesisItemOpen Access
    TECHNOLOGICAL STUDIES ON THE DEVELOPMENT OF PANEER EMPANADA
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2013) MALLIKARJUNA, B .M.B.Tech (D.Tech)
    The new economic policies of the government and concomitant opening up of the industrial sector leads to newer technologies are coming up in all sectors including food processing.
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    ThesisItemOpen Access
    DEVELOPMENT OF ENRICHED PROBIOTIC DAHI
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2013) SUJATHA, C. M.B. Tech (D. Tech)
    India is the largest milk producer in the world producing about 121 million tonnes in 2011.
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    ThesisItemOpen Access
    DEVELOPMENT OF ICE CREAM BASED YOGHURT DRINK
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2013) MADHU M V B. Tech (D. Tech)
    The annual milk production in India is estimated at about 127.9 million tonnes (NDDB).
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    ThesisItemOpen Access
    FORMULATION OF ICE CREAM MIX UTILIZING WHEY CONCENTRATE PRESERVED BY HURDLE TECHNIQUE
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2013) KRISHNA MURTHY, G
    Whey solids are well known for their nutritional and functional properties and the same has been well documented (Muvihill, 1991; Mann, 1998; Jayaprakasha et at, 1999). Owing to their excellent nutritional and functional properties of whey solids find numerous applications in food and dairy industry (Jayaprakasha et al., 1995; Ilufmann, 1996; Mann, 1998). The discharge of whey without treatment leads to environmental pollution in terms of public health hazard. Strict and stringent regulations imposed by pollution control board and also by the environmental agencies mode scientists to look for the better ways of utilizing whey in human chain.