DEVELOPMENT OF LONG SHELF LIFE ENRICHED PROBIOTIC LASSI
| dc.contributor.advisor | B.V. Venkateshaiah) | |
| dc.contributor.advisor | H.G. Ramachandra Rao) | |
| dc.contributor.advisor | R. Krishna | |
| dc.contributor.advisor | R. Prabha | |
| dc.contributor.advisor | M. Venkatesh | |
| dc.contributor.author | MANUKA KRISHNA | |
| dc.date.accessioned | 2019-08-14T10:03:56Z | |
| dc.date.available | 2019-08-14T10:03:56Z | |
| dc.date.issued | 2008-07 | |
| dc.description.abstract | 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). | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810121784 | |
| dc.keywords | DAIRY TECHNOLOGY | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 100 | en_US |
| dc.publisher | KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR | en_US |
| dc.sub | Dairy Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | DAIRY TECHNOLOGY | en_US |
| dc.these.type | M.V.Sc. | en_US |
| dc.title | DEVELOPMENT OF LONG SHELF LIFE ENRICHED PROBIOTIC LASSI | en_US |
| dc.type | Thesis | en_US |