Beruflich Dokumente
Kultur Dokumente
KARNAL
Duration: 2007-2009
Objectives
Duration: 2007-2010
Objectives
1
Project Leader: Bikash Chandra Ghosh
Duration: 2007-2009
Objectives
• Develop a whey based drink with reduced lactose content and lower molecular weight
peptides as functional ingredients.
• Incorporate functional whey as diluent in production of fruit based drinks.
• Evaluate physico-chemical characteristics, sensory quality and shelf life of the
products.
4 Project Title: Effect of milk fat on mammary and colon carcinogenesis (Lead
Division: Animal Biochemistry)
Duration: 2006-2008
Objectives
5 Project Title: Development of probiotic Direct Vat Set (DVS) ferment (s) for
short set dahi (Lead Station: SRS-Bangalore)
Duration: 2007-2009
Objectives
2
• Development of probiotic direct vat set ferment (s) for short set dahi.
• Performance evaluation of DVS ferment (s) during storage for dahi preparation.
• Efficacy of packaging material on viability and activity of DVS starter (s).
Duration: 2008-2009
Objectives
Project Associates: Suman Kapila, Darshan Lal, Vivek Sharma and Y. S. Rajput
Duration: 2008-2010
Objectives
• To standardize the conditions for the manufacture of protein rich powder from
buffalo colostrum.
• To study the immuno-modulatory properties (in-vitro) of the isolated protein rich
powder.
3
8 Project Title: Development of fermented butter milks drinks (Lead Station:
SRS, Bangalore)
Duration: 2008-2010
Objective
• To develop varieties of fermented butter milk drinks incorporated with
spices/herbs, vegetable/fruit extracts to enhance their health benefits.
Duration: 2008-2010
Objectives
• Selection of prebiotic (s) for production of symbiotic Misti Dahi and yoghurt.
• Optimization of process parameters for production of symbiotic products with
enhanced shelf-life and foods safety.
• Elucidation of behaviour (chemical, sensory and microbial) in symbiotic Misti
Dahi and yoghurt during storage for its acceptability.
• To assess super oxide dismutase activity (SOD), glutamine (Q) and arginine (R)
levels in symbiotic products.
4
10 Project Title: Studies on the manufacture of dairy whitener employing
ultrafiltration technology (Lead Division: Dairy Technology)
Objectives
• To study the use of cow milk, buffalo milk and buttermilk UF retentate in the
formulation of dairy whitener.
• Optimisation of process for the manufacture of dairy whiteners.
• To study different physico-chemical, reconstitutional and sensory qualities of
dairy whiteners.
• To study physical and sensory qualities of tea/coffee preparation using dairy
whiteners.
• Shelf life studies on dairy whiteners.
Objectives
• To select optimum levels of cereals and milk solids for development of raabri-like
fermented products.
• To optimize processing conditions such as heating, fermentation and drying for
preparation of these products.
• To enhance shelf life.
• To estimate the cost.
5
12 Project Title: Development of Quarg type fresh cheese with enhanced health
attributes and shelf life (Lead Division: Dairy Technology)
Objectives
13 Project Title: Active packaging of Kunda and Chhana Podo for enhanced shelf-
life (Lead Station: SRS, Bangalore)
Duration: 2006-2008(completed)
Objectives
Objectives
Duration: 2008-2009
Objectives
Duration: 2008-2009(completed)
Objectives
7
17. Project Title: Characterization and process standardization for production of
Khoa-Jalebi (Lead Division: SRS, Bangalore)
Duration: 2009-2011
Objectives
• Characterization of Khoa-jalebi.
• Standardization of a method for preparation of the most acceptable product.
• Shelf life evaluation of the product.
Duration: 2009-2011
Objectives
Duration: 2010-2012
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Objectives:
Duration: 2010-2012
Objectives:
Objectives: