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ThesisItem Open Access UTILIZATION OF DAIRY BY-PRODUCT (PANEER WHEY) FOR DEVELOPMENT OF LOW-CALORIE WHEY LASSI(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2022) URUTURU CHANDRASEKHAR; VENKATESH M.A study was conducted to develop a low calorie fruit based whey lassi by incorporating skim milk powder, custard apple and pineapple powder and sugar replaced with stevia to increase the nutritional and sensory quality. Skim milk powder was added to paneer whey at different levels such as 5, 10 and 15 per cent to increase the total solids and to get whey dahi. To obtain dahi, 2 per cent starter culture was added. Then curd was blended with 50 per cent water and stevia was incorporated in the place of sugar at different levels such as sugar : stevia - 75:25, 50:50, 25:75 or 00:100. Among the sugar and stevia levels, 00:100 ratio got maximum overall acceptability sensory scores. The obtained product was blended with 2, 3 or 4 per cent levels of custard apple powder, 1, 2 or 3 per cent levels of pine apple powder and 2, 3 or 4 per cent combination of both 1:1 ratio. Among the all treatment the 3 per cent combination of both custard apple and pineapple powders at 1:1 ratio was highly acceptable. The final product was packed in polyethylene terephthalate, polypropylene and High-Density Polyethylene bottles and stored at room temperature (30±1 ˚C) and refrigeration temperature (5±1 ˚C). Shelf life of low calorie whey lassi packed in PET had secured highest sensory scores and had shelf life of one day at room temperature (30±1 ˚C) and 9 days at refrigeration temperature (5±1 ˚C) without affecting sensory attributes. Combination of custard and pine apple powder provide rich source nutrients vitamin c and fibre can improve nutritional quality of the product. Custard apple and pine apple having various therapeutic benefits and stevia for making low calorie whey lassi, helped to develop a nutrient and functional whey drink.ThesisItem Open Access CHARACTERIZATION OF MILK FAT OF BEETAL AND SIROHI GOAT BREEDS FOR PHYSICO – CHEMICAL AND THERAPEUTIC ATTRIBUTES(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2022) SOUMYA; SHILPASHREE B.G.Many goat breeds are meant for their high milking and meat purpose. Among that Beetal and Sirohi goat breeds are high milk yielding animals. Caprine milk is known as naturally homogenized milk known for its unique composition, and therapeutic values and exhibits wide variation in physicochemical and technological characteristics as an impact on the preparation of dairy products. Hence an attempt has been made in the present investigation to study the compositional, physico-chemical characteristics, of milk, cream and ghee of two different breeds such as Beetal goat (BG) and Sirohi goat (SG). Also, the antioxidant activity, fat digestibility by In-vitro and storage stability of ghee prepared from both goat milk was also evaluated. The BG milk (BGM) showed highest fat (3.97 %), protein (3.90 %), ash (0.82 %) and total solids (12.38 %) than SG milk (SGM). The chemical parameters were also showed highest for BGM, like Specific gravity (1.029), Viscosity (1.80 cP), Surface tension (54.00 dynes/cm) and pH (6.80). than SGM. The BGM has showed lowest fat globule size in milk as well as in cream (2.50 μm) and ghee (64.53 μm) compared to SGM and cow milk (CM). The BG cream (BGC) showed lesser moisture (19.60 %) and ash (0.2 %) content whereas higher fat (86.21 %) and protein content (5.12 %) than SG cream (SGC). The cholesterol content showed lowest for BG ghee (BGG) (208.52 mg/100g) than SG ghee (SGG) (215 mg/100g) compared to the cow ghee (CG). The BGG showed smaller granular size (142.82 μm), than SGG and CG. The BGG showed highest antioxidant activity (92.32 %) and fat digestibility (142.82 μ mol/ mL) than SGG. Also, BGG showed lower peroxide value than SGG and CG, this could be due to its highest antioxidant activity. With the increasing storage period there was slight increase in FFA content in all the samples of ghee at accelerated storage temperature (60 °C).ThesisItem Open Access DEVELOPMENT OF FUNCTIONAL CHHANA PODO(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR-585 401, 2022) PARWEZ ALI; VENKATESH M.A study was conducted for the development of value added chhana podo by incorporating ragi flour, honey and clove to increase the nutritional and sensory quality. Ragi flour incorporated at the different levels such as 4, 8 and 12 per cent in which 4 per cent secured highest among the different per cent of ragi flour. Honey and clove level 40:0.3, 50:0.4 and 60:0.5 per cent was used, among which 40:0.3 per cent was accepted. Finally developed ragi flour, honey and clove enriched functional chhana podo contained 4:40:0.3 secured highest among the entire sample. Study the shelf stability of functional chhana podo in chemical analysis such as fat, total solid, ash, FFA, pH and acidity. In microbiology analysis such as Standard plate count, coliform and yeast and mold count and sensory parameter packed in aluminium foil (C), polyethylene terephthalate (P1) and polystyrene (P2), metallic cardboard (P3). Functional chhana podo packed in PET had secured highest sensory scores and had shelf life of two days at room temperature (30 ˚C) and twenty one days at refrigeration temperature (5 ˚C) without affecting sensory attributes. The sensory evaluation study of the samples indicated that chhana podo produced from ragi flour, honey and clove significantly difference in control sample and P1, P2, P3 with better sensory quality attributes. Ragi flour provides rich source nutrient can improve nutritional quality of the product. Whereas honey is symbiotic in nature and clove is palatable and having various therapeutic values making chhana podo better functional food.ThesisItem Open Access PREPARATION OF AGGLOMERATED LACTASE ENZYME AND ITS APPLICATION IN FLAVOURED MILK(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2022) NAVEENA; SHILPASHREE B.G.Lactose, a disaccharide is made up of condensation of glucose and galactose linked together by β 1-4 glycosidic bond. Lactose intolerant people cannot digest lactose properly due to absence of intestinal β-D- galactosidase enzyme, which leads to difficulty in digesting milk and milk products. Lactose concentration in milk can be reduced to acceptable value (0.1 %) by using β-D- galactosidase that catalyses the breakdown of lactose into glucose and galactose. Current investigation on the applicability of agglomeration of β-D- galactosidase for the hydrolysis of lactose and to assess the feasibility of low lactose milk for the preparation of flavoured milk. Immobilized β-Dgalactosidase microencapsulated beads (2 %) were added into fresh milk for lactose hydrolysis at 37 0C / 3 hrs & selected on the basis of enzyme activity (9 μmol/min) and degree of hydrolysis (81.5 %). Optimized coating materials (2 %) were selected for the preparation of agglomerated lactase enzyme. C.A had more enzymatic activity (11.30 μmol/min), Bulk density - C.A 1.2 g/cm3, 96 % solubility when compared with other coating material. Since all the agglomerated lactase powder produced from (C.A,S.A, M.D) were used for the optimization of the reduced lactose flavoured milk and further studied for physico chemical, microbiological, and sensory attributes. The overall acceptability of M.D was more compare to S.A, C.A and microbial parameters for M.D was nil and safe for consumption. Finally, C.A has been proven for agglomerated lactase enzyme. However, M.D showed better overall acceptability in flavoured milk this could be due to three blends used for preparation of flavoured milk.ThesisItem Open Access DEVELOPMENT OF DRAGON FRUIT (Hylocereus undatus) BLENDED SHRIKHAND ENRICHED WITH DATE SYRUP (Phoenix dactylifera)(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2022) MAHAN M; PRAVEEN. A. R.)Dragon fruit pulp and date syrup are of the native herbs which possess medicinal values. Incorporation of these ingredients into milk products might improve the therapeutic benefits of the final product and benefits to the host when consumed. Enriched shrikhand was prepared by incorporating 5, 10 and 15 % dragon fruit pulp 10, 12 and 14 % date syrup, in which 10 and 12 % dragon fruit pulp and date syrup enriched shrikhand had maximum overall acceptability of 8.36. The shrikhand enriched with combined levels of both 10 and 12 % dragon fruit pulp and date syrup had better sensory characteristics of about 8.36 overall acceptability, good physico-chemical attributes like 59.75 % total solids, 8.52 % fat, 8.68 % protein, 0.39 % OA of FFA, acidity of 1.06 % LA, aw of 0.71 and ash of 1.43. Hence shrikhand with 10 and 12 % dragon fruit pulp and date syrup was optimized. The storage studies for enriched shrikhand revealed that the product can be stored up to 2 days at ambient temperature (30±1°C) and 24 days at refrigeration temperature (7±1°C) in the polypropylene cups which showed good sensory, chemical and micribiological quality within the prescribed limits of FSSA.ThesisItem Open Access PROCESS OPTIMIZATION FOR THE DEVELOPMENT OF LOW CALORIE FUNCTIONAL GULAB JAMUN FROM RECONSTITUTED SKIM MILK(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2022) KAVYA A. K.; H. ARUN KUMARFunctional foods are gaining importance in the present scenario with the rowing rate of life style diseases. Gulab jamun is a global dairy product, popular among all age groups. Functional gulab jamun was prepared from reconstituted skim milk, reconstituted with 3 parts of water and fat standardized to 3.0% using 25% cream. In the current research study, 25% of refined wheat flour was successfully replaced with 1:1:1 ratio of soy flour, little millet flour and whey protein concentrate to make functional gulab jamun from reconstituted skim milk standardized to 3% fat. 50% of the sugar was replaced with stevia and 10% corn syrup was added to compensate the loss of bulk in the syrup to make low calorie functional gulab jamun. There was a reduction in fat content in the developed samples to 11.0% in functional gulab jamun and 11.9% in low calorie functional gulab jamun, protein content was increased to 14.8% and 16.7%, sucrose content reduced to 26.7% and 15.4% and calorie content reduced to 328 kcal and 313 kcal per 100g of the respective samples. the low calorie functional gulab jamun sample showed a reduction of 40kcal/100g from the control sample. There was a significant increase in the protein content, ash content and dietary fibre content in the developed samples. also, the fat content, sucrose content and carbohydrate content showed a significant reduction from the control sample. The developed samples of functional and low calorie functional gulab jamun was at par with the control sample and had better rheological, physico-chemical and sensory properties compared to the control. The samples showed no reduction in shelf life at room temperature and refrigeration temperature when compared to the control. There was an increase in the cost of production for low calorie functional gulab jamun because of the high cost of stevia when compared to the control sample.ThesisItem Open Access EFFECT OF NATAMYCIN ON THE MICROBIOLOGICAL QUALITY OF PANEER(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR-585 401, 2022) K. SREERAMYA; RAMACHANDRA, B.The present study was aimed in increasing the shelf life of paneer by the antifungal agent natamycin. The counts in fresh paneer ranged from 1.00 to 4.20 and in stored paneer the count was from 1.00 to 2.14 log10cfu/g. All the yeast isolates (5 no.) were identified to Rhodotorula sp. and molds isolates were identified as Aspergillus (1 no.), Mucor (1 no.), Penicillium (1 no.) and Rhizopus (2 no.) at 50 ppm natamycin. Rhodotorula sp. produced inhibitory area of 668.03 sq.mm whereas, the molds Aspergillus, Mucor, Rhizopus and Penicillium produced 138.16, 452.16, 668.03 and 452.16 sq.mm. The yeast and molds counts at 20, 30, 40 and 50 ppm incorporated paneer were 4.22, 4.00, 4.10, 3.95 and 3.70 log10cfu/g. Among the dipping, swabbing and spiking the dipping method was found effective in complete inhibition of yeast and molds at 1500 ppm natamycin in both the fresh and stored paneer. The scores given by the judges found that no significant changes in the sensory parameters of the control and natamycin treated samples of both fresh and stored paneer. Then the optimized natamycin treated paneer samples at 1500 ppm by dipping were subjected for sensory, chemical and microbiological analysis during storage at refrigeration temperature (5 ℃). Based on the analysis of moisture, water activity, acidity, FFA, TBC, coliforms, proteolytic, lipolytic and yeast and molds counts the shelf life of fresh and stored paneer were declared. Based on the appearance of yeast and molds the shelf life of fresh and stored natamycin treated paneer at refrigeration temperature were 20 days and 30 days respectively.ThesisItem Open Access CHARACTERIZATION OF DAIRY ORIGIN PROBIOTIC BACILLUS SPECIES(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR-585 401, 2022) K. SIREESHA; PRABHA. RIn the present study, dung sample obtained from KVAFSU dairy farm showed high bacterial, aerobic spore, acid tolerant spore counts of 8.42, 5.42 and 3.4 log10cfu/g, respectively. Fodder of the dairy farm had high bile tolerant spore count of 4.71 log10 cfu/g while Soil, feed, fodder, dung, silage, udder swab, hand swab, pail rinse, can rinse, water, aseptic milk, pail milk, can milk, pasteurized milk and air samples revealed lower counts of aerobic spore, acid and bile tolerant sores. According to specific tests, among 19 Bacillus isolates, 16 isolates were identified as Bacillus licheniformis and one each as B. coagulans, B. subtilis and B. tropicus. Among 19 isolates, B7 and B12 exhibited higher per cents of survivability with respect to acid accounting for 96.20, 99.52 and bile of 99.32 and 98.57, respectively. The hydrophobic nature in xylene of B7 and B12 were 37.7 and 38.7%, respectively. B7 and B12 were genotypically identified as B. subtilis and B. tropicus. B7 and B12 Bacillus strains gave promising growth in urad dhal medium compared to cheese whey. B7 and B12 gave promising growth on urad dhal B7 and B12 were inoculated into sterile urad dhal medium (1 part dhal + 0.7part water + 0.2part tomato juice + 0.1part skim milk powder), fermented at 37°C for 48 h, dried at 35 °C for 20 h, powdered and packed in pouches and kept for shelf-life study at 25°C and 5°C temperatures. At the end of 49th day of storage at 25°C, the count of B7 and B12 were 6.16 and 6.24 log 10 cfu/g from initial counts of 9.73 and 9.82 log 10 cfu/g on 0 day. B7 and B12 at 75th day of storage at 5°C maintained viable count 6.53 log10cfu/g with initial counts of 9.73 and 9.82 log 10 cfu/g, indicating direct use of powder to increase probiotics in gut of human beings.ThesisItem Open Access β-SITOSTEROL TEST AS A TOOL TO DETECT ADULTERATION OF GHEE WITH PALM OIL(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR-585 401, 2022) HEENA KAUSER; SHILPASHREE B. G.Ghee is a very expensive product that is three times the price of edible vegetable oil. It is common for ghee to be adulterated with low-cost vegetable oil (Palm oil). β- sitosterol estimation in ghee to check the purity is mandatory and it should be absent as per FSSR, (2021). Physico-chemical characterization of ghee sample added with palm oil could be detectable using in Reichert-Meissl value (RM) at 20 per cent palm oil. Whereas fractionation technique detects adulteration using RM value (solid fraction), Butyro refractometer Reading (liquid fraction), and Iodine value (liquid and solid fraction) at the same concentration of adulteration. In the present investigation, β-sitosterol was estimated qualitatively using the Reverse phase-thin layer chromatography method (RPTLC) and found better spots in liquid fraction than control ghee even at a 5 per cent level. Therefore, it could be confirmed that β-sitosterol is rich in a liquid fraction which was also correlated with the result of antioxidant activity using the DPPH (1,1, Diphenyl–2, picrylhydroxyl) method in the liquid fraction. Ghee at 30 and 60 °C were investigated for the peroxide value and it was observed that with the increase in the storage days the peroxide value also increases at 30 and 60 °C. Free fatty acid (FFA) content during storage days is prolonged due to the advancement of storage days at both 30 and 60 °C so that FFA value increase. Finally, β-sitosterol could be used as a tool to detect adulteration by adopting the fractionation technique to prevent adulteration.
