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Theses (PG)

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2005 - 2009222010 - 201733
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Subject: Dairy Technology × Thesis Type: M.Sc ×
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Now showing 1 - 9 of 55
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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
    DEVELOPMENT OF ENRICHED YOGHURT USING DATE SYRUP AND WHEY PROTEIN CONCENTRATE (WPC)
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2016) YASHASWINI, N.N.B.Tech (D.Tech)
    As per the estimation of National Dairy Development Board (2015), the annual milk production in India is 146.3 million tones
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    ThesisItemOpen Access
    DEVELOPMENT OF LASSI BY UTILIZING PANEER WHEY
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2015) YAMUNA, M.B. Tech (D. Tech)
    The annual milk production of India is 144.46 MT (FAO, 2014). About 55% of the milk produced in the country is being utilized for preparation of various indigenous dairy products
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    ThesisItemOpen Access
    DEVELOPMENT OF LOW FAT PROBIOTIC PANEER
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2016) VELLORE SRI TEJA B. Tech (D. Tech)
    Milk has occupied an exalted position in India since early times. Itâ s roots go back some 6000 years when milch animals were domesticated.
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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
    DEVELOPMENT OF LOW CALORIE ICE CREAM WITH FIBERS INCORPORATION
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2016) SUPRIYA, K
    Dairy industry in India has recorded a remarkable growth, as dairy products have traditionally been a major part of Indian diet. India today is the worldâ s largest milk producer and consumer of dairy products.
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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 MISTI DAHI
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2016) SOUMYASHREE, T.C
    India is the largest milk producer in the world. The annual milk production in India is estimated at about 140 million tonnes
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    ThesisItemOpen Access
    DEVELOPMENT OF LOW CALORIE PROBIOTIC SHRIKHAND
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2015) SINDHU, G.B.Tech (D.Tech)
    India is the largest milk producer in the world. The annual milk production in India is estimated to about 140 MT in 2014