Items where Subject is "600 Technology > 08 Food technology > 27 Dairy products"

Article

Akshay, H. Dasalkar and Raj Kumar, Maguluri and Salony Raghunath, Vaishnav and Sridevi Annapurna, Singh and Sudheer, K. Yannam (2024) Impact of UV-C treatment on the inactivation of microbes and amino acid composition in cow milk and buffalo milk: A comparative study. International Dairy Journal, 156. p. 105979.

Amrutha Kala, A. L. (2012) A survey of lipid composition of Khoa samples in relation to possible adulteration. International Journal of Dairy Technology, 65 (3). pp. 444-450.

Anand Paul, D. and Chhanwal, N. and Anandharamakrishnan, C. (2011) An Investigation on Thermization of Milk in Can Using Computational Fluid Dynamics. Journal of Food Science and Engineering, 1. pp. 35-44.

Anand Paul, D. and Anishaparvin, A. and Anandharamakrishnan, C. (2011) Computational fluid dynamics studies on pasteurisation of canned milk. International Journal of Dairy Technology, 64 (2 ). pp. 305-313.

Anandharamakrishnan, C. and Chris, D. Rielly and Andrew, G. F. Stapley (2010) Spray-freeze-drying of whey proteins at sub-atmospheric pressures. Dairy Science and Technology, 90 (2-3). pp. 321-334.

Anandharamakrishnan, C. and Raghavendra, S. N. and Barhate, R. S. and Hanumesh, U. and Raghavarao, K. S. M. S. (2005) Aqueous two-phase extraction for recovery of proteins from cheese whey. Food and Bioproducts Processing, 83 (C3). 191-197 ; 19 ref..

Anandharamakrishnan, C. and Reilly, C. D. (2008) Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins. LWT - Food Science and Technology, 41 (2). pp. 270-277.

Anjana, Thampy and Meena Kumari, P. K. and Muthukumar, S. P. and Madhavi, Reddy (2022) The effectiveness of whey proteins in prevention and treatment of cancer: a review. Critical Reviews in Food Science and Nutrition.

Ann Catherine, Archer and Prakash, M. Halami (2015) Probiotic attributes of Lactobacillus fermentum isolated from human feces and dairy products. Applied Microbiology and Biotechnology, 99 (19). pp. 8113-8123.

Anupama, Kamath and Ravi, R. and Rajalakshmi, D. (1999) Sensory profiling and positioning of commercial samples of milk powder. Journal of Sensory Studies, 14 (3). 303-319, 10 ref..

Anuradha, S. N. and Prakash, V. (2009) Altering functional attributes of proteins through cross linking by transglutaminase – A case study with whey and seed proteins. Food Research International, 42. pp. 1259-1265.

Anuradha, S. N. and Prakash, V. (2008) Structural stabilization of bovine ß-Lactoglobulin in presence of polyhydric alcohols. Indian Journal of Biotechnology, 7. pp. 437-447.

Aparna, H. S. and Salimath, P. V. (1999) Acidic glycoproteins of buffalo colostrum and their influence on the growth of Bifidobacterium bifidus. Nutrition Research, 19 (2). 295-303, 29 ref..

Aparna, H. S. and Salimath, P. V. (1995) Disialyl lactose from buffalo colostrum: isolation and characterization. Carbohydrate research, 268 (2). pp. 313-8. ISSN 0008-6215

Ashok Kumar, Maurya and Anoop, Kumar and Joseph, P. E. (2013) Trends in ambient loads of DDT and HCH residues in animal’s and mother’s milk of PaliaKalanKheeri, Uttar Pradesh-India. International Journal of Scientific and Research Publications, 3 (5). pp. 1-6.

Badarinath, V. and Prakash, M. Halami (2009) Evaluation of bacteriocinogenic lactic acid bacteria isolated from fermented milk and idli batter for probiotic applications. International Journal of Probiotics and Prebiotics, 4 (1). pp. 33-40.

Balasubramanyam, B. V. and Varadaraj, M. C. (1998) Cultural conditions for the production of bacteriocin by a native isolate of Lactobacillus delbruecki ssp. bulgaricus CFR 2028 in milk medium. Journal of Applied Microbiology, 84 (1). pp. 97-102. ISSN 1364-5072

Balasubramanyam, B. V. and Varadaraj, M. C. (1994) Dahi as a Potential Source of Lactic Acid Bacteria Active against Foodborne Pathogenic and Spoilage Bacteria. Journal of Food Science and Technology, 31 (3). pp. 241-243.

Bhatia, I. S. (1953) Vitamin A content of cow's butter fat. Bulletin of Central Food Technological Research Institute, 2. pp. 178-179.

Chandrasekhara, M. R. (1968) Extension of milk resources with vegetable proteins. Indian Food Packer, 22 (3). pp. 26-29.

Chandrasekhara, M. R. and Ramanna, B. R. and Jagannath, K. S. and Ramanathan, P. K. (1971) Miltone vegetable toned milk. Food Technology, 25 (6). 596-598, 13 ref..

Chandrashekhara, M. R. and Bhagavan, R. K. and Swaminathan, M. and Subrahmanyan, V. (1957) The use of mammalian milk and processed milk foods in the feeding of infants. Indian Journal of Child Health. pp. 701-710.

Chandrashekhara, M. R. and Doraiswamy, T. R. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1960) Infant food from buffalo milk. 8. Infant feeding trails with roller dried food. Food Science, 9 (1). pp. 6-7.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Parpia, H. A. B. and Subramanyan, V. (1958) Spray dried infant food from buffalo milk--project costs. Research and Industry, 3. pp. 289-291.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1960) Infant food from buffalo milk. VI. Large-scale production of roller dried infant food. Food Science, 9. pp. 1-3.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1960) Infant food from buffalo milk. VII. Shelf-life of roller dried infant food. Food Science, 9. pp. 3-5.

Chandrashekhara, M. R. and Narayana Rao, M. and Swaminathan, M. and Bhatia, D. S. and Subrahmanyan, V. (1959) Utilisation of buffaloes' milk for the production of infant food. Proceedings of the 15th International Dairy Congress,. pp. 1147-1154.

Chandrashekhara, M. R. and Sreenivasamurthy, V. and Swaminathan, M. and Bhatia, D. S. and Subramanyan, V. (1957) Infant food from Buffalo milk. II. Standardisation of conditions for the preparation. Food Science Bulletin, 6. pp. 228-232.

Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1956) Infant nutrition and infant foods. 1. The use of mammalian milk in the feeding of infants. Indian Dairyman, 8. pp. 351-358.

Chandrashekhara, M. R. and Swaminathan, M. and Subrahmanyan, V. (1957) Infant nutrition and infant foods. 2. Processed milk foods. Indian Dairyman, 9. 38-44,48.

Chetana, R. and Bhavana, K. P. and Baby Latha, R. and Geetha, V. and Suresh Kumar, G. (2019) Studies on eggless mayonnaise from rice bran and sesame oils. Journal of Food Science and Technology, 56 (6). pp. 3117-3125. ISSN 0022-1155

Chetana, R. and Srinivasa, P. C. and Yella Reddy, S. (2004) Moisture sorption characteristics of milk burfi, an traditional Indian sweet, using sugar substitutes. European Food Research and Technology, 220. pp. 136-141.

Chinmayeea, Cirium V. and Vidya, Cheral and Rani, Amsaraj and Sridevi Annapurna, Singh (2019) Production of highly active fungal milk-clotting enzyme by solid-state fermentation. Preparative Biochemistry and Biotechnology, 49 (9). pp. 858-867. ISSN 1082-6068

Date, W. B. and Bhatia, D. S. (1955) Preservation of Indian milk sweets some preliminary studies on Shrikhand wadi and milk burfee. Indian Journal of Dairy Science, 8. pp. 61-66.

Deepesh, Panwar and Shubhashini, A. and Mukesh, Kapoor (2019) Enhanced survival of Lactobacillus sp. in β‐manno‐oligosaccharides‐enriched low‐fat ice cream under simulated gastrointestinal stress. Journal of Food Processing and Preservation, 43. p. 14097.

Divya, N. and Vijay, K. R. and Somashekar, R. and Lokesh, B. R. (2016) Anhydrous milk fat as a substitute for partially hydrogenated fat: A comparative physico-chemical characterization. Indian Journal of Dairy Science, 69 (1). pp. 50-59.

Doraiswamy, T. R. and Indira, K. and Joseph, K. and Srinivasan, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Use of calcium caseinate in the treatment of protein malnutrition in children. Indian Journal of Pediatrics, 29. pp. 226-231.

Gayathri, Balakrishnan and Renu, Agrawal (2015) Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus. Journal of Food Science and Technology, 51 (12). pp. 4138-4142. ISSN 0022-1155

Gnanesh Kumar, B. S. and Apoorva, Rawal (2020) Sequence characterization and N-glycoproteomics of secretory immunoglobulin A from donkey milk. International Journal of Biological Macromolecules (155). pp. 605-613. ISSN 0141-8130

Gnanesh Kumar, B. S. and Prasad Mohan, Reddy and Sanjay, K. (2018) Comparative Site-Specific N‑Glycosylation Analysis of Lactoperoxidase from Buffalo and Goat Milk Using RP-UHPLC−MS/ MS Reveals a Distinct Glycan Pattern. Journal of Agricultural and Food Chemistry, 66. pp. 11492-11499. ISSN 0021-8561

Gnanesh Kumar, B. S. and Simran, Mattad (2021) Comprehensive analysis of lactoferrin N-glycans with site-specificity from bovine colostrum using specific proteases and RP-UHPLC-MS/MS. International Dairy Journal, 119. p. 104999.

Gothwal, P. P. (1998) Browning in Milk and Milk Products — A Critical Review. Beverage and Food World, 25 (4). pp. 24-30.

Gothwal, P. P. and Bhavadasan, M. K. (1992) Browning and aggregation of milk proteins. Journal of Food Science and Technology, India, 29 (1). 26-29, 20 ref..

Gothwal, P. P. and Bhavadasan, M. K. (1991) Proteolytic hydrolysis of milk proteins as influenced by browning. Indian Journal of Dairy Science.

Gothwal, P. P. and Bhavadasan, M. K. (1992) The role of proteins on browning in milk. Indian Journal of Dairy Science, 45 (8). 419-423, 28 ref..

Gothwal, P. P. and Bhavadasan, M. K. . (1992) Studies on the browning characteristics in dairy products. Indian Journal of Dairy Science, 45 (3). 146-151, 22 ref..

Greeshma, M. and Sriranjini, Venkata Rao and Dr., Muralidhara and Rajini, P. S. (2017) Whey protein isolate enrichment attenuates manganese-induced oxidative stress and neurotoxicity in Drosophila melanogaster: Relevance to Parkinson’s disease. Biomedicine & Pharmacotherapy, 95. pp. 1596-1606.

Gupta, P. K. (2011) Health Benefits of Lactobacillus acidophilus Incorporated Milk Products. Journal of Recent Trends in Biosciences, 1 (2). pp. 3-12.

Gupta, P. K. and Prabhu, T.R. (2004) Hypocholesterolemic Activity of Lactobacillus acidophilus. Journal of Food Science and Technology (India), 41 (6). pp. 595-603.

Huria, V. K. (2004) Innovative Milk Products for Nutrition and Heahh. Indian Food Industry, 23 (5). pp. 59-65.

Huria, V. K. and Achaya, K. T. (1982) Dairying as a multi benefit occupation. Kurukshetra, 30 (21). pp. 9-15.

Huria, V. K. (2002) Milk: the classic food of modern civilization. Indian Food Industry, 21 (4). pp. 24-32.

Indiramma, A. R. and Vijayalakshmi, N. S. and Kumar, K. R. (2002) Extension of shelf life of peda by suitable packaging means. Popular Plastics and Packaging, 47 (5). pp. 57-62.

Indrani, D. and Prabhasankar, P. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Research International, 40 (10). pp. 1254-1260.

Jain, N. L. and Das, D. P. and Girdhari, Lal (1954) Preparation of guava cheese. Chemical Age, 9. pp. 88-92.

Jayanth, H. S. and Varadaraj, M. C. (2017) Survival of a native toxigenic isolate of Listeria monocytogenes CFR 1302 during storage of milk-based foods can be a potential cause of health risk. Food Science and Technology International. pp. 1-11. ISSN 1082-0132

Jinesh, P. and Lijina, P. and Gnanesh Kumar, B. S. (2021) Sequence and N‑glycan diversity analysis of immunoglobulin G from buffalo milk using RP‑UHPLC MS/MS. Amino Acids.

Joshi, M. S. and Gowda, L. R. and Bhat, S. G. (1987) Permeabilization of yeast cells (Kluyveromyces fragilis) to lactose by cetyltrimethylammonium bromide. Biotechnology Letters, 9 (8). pp. 549-554. ISSN 0141-5492

Jyotsna, R. and Prabhasankar, P. and Indrani, D. and Venkateswara Rao, G. (2004) Improvement of rheological and baking properties of cake batters with emulsifier gels. Journal of Food Science, 69 (1). SNQ16-SNQ19.

Kannan, K. and Rao, D. R. (1978) Studies on the kappa -casein from Bubalus bubalis. Milchwissenschaft, 33. pp. 500-502.

Kantha, Joseph. and Indira, K. and Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Rajagopalan, R. and Sreenivasan, A. and Subrahmanyan, V. (1962) Chemical composition and shelf-life of fortified groundnut flour and blends of groundnut flour with skim milk powder. Food Science, 11. pp. 171-173.

Kantha, Joseph. and Narayana Rao, M. and Sankaran, A. N. and Swaminathan, M. and Subrahmanyan, V. (1957) The relative value of the proteins of Indian multipurpose food, Bengal gram (Cicer arietinum) and skimed milk powder in meeting the protein requirements of protein-depleted animals. Annals of Biochemistry and Experimental Medicine, 17. pp. 103-106.

Kattathara, H. Divya and Varadaraj, M. C. (2012) Response Surface Plots for the Behavioral Pattern of Yersinia enterocolitica in Chocolate Milk as Affected by Trans-Cinnamaldehyde, a Spice Essential Oil Constituent. Food and Bioprocess Technology, 5. pp. 498-507.

Krishnan, S. and Prapulla, S. G. and Rajalakshmi, D. and Misra, M. C. and Karanth, N. G. (1998) Screening and selection of media components for lactic acid production using Plackett-Burman design. Bioprocess and Biosystems Engineering, 19 (1). pp. 61-65. ISSN 1615-7591

Krishnaswamy, M. A. and Johar, D. S. (1960) Preparation of cheddar and processed cheese using the milk clotting enzyme from Ficus carica L. Proceedings of the symposium on Proteins, Mysore, August. pp. 302-306.

Krishnaswamy, M. A. and Johar, D. S. (1959) Some aspects of cheddar cheese. Food Science, 8. pp. 86-91.

Krishnaswamy, M. A. and Johar, D. S. and Subrahmanyan, V. (1961) Vegetable rennet for cheddar and processed cheese. Research and Industry, 6 (2). pp. 43-44.

Krishnaswamy, M. A. and Johar, D. S. and Subramanyan, V. and Thomas, S. P. (1961) Manufacture of cheddar cheese with the milk clotting enzyme from Ficus carica (Vegetable rennet). Food Technology, 15 (11). pp. 482-485.

Krishnaswamy, M. A. and Nagaraja Rao, K. S. and Sreekantiah, K. R. and Mannar, M. C. (1976) Production of fungal rennet substitute for cheese making. Journal of Food Science and Technology, India, 13 (4). pp. 187-191.

Kumar, K. R. (1997) Packaging Materials Evaluation and Research Observations of Dairy Products. Packaging Technology. pp. 22-24.

Kumar, K. R. and Indiramma, A. R. (2000) Packaging aspects of Dairy Products. Intelpack. pp. 6-10.

Kumar, K. R. and Venugopal, J. S. (1991) Moisture sorption behaviour of infant milk food formulations. Indian Journal of Dairy Science, 44 (10). 632-638, 16 ref..

Madhu, A. N. and Amrutha, N. and Prapulla, S. G. (2012) Characterization and Antioxidant Property of Probiotic and Synbiotic Yogurts. Probiotics and Antimicrobial Proteins, 4 (2). pp. 90-97.

Meenakshi, Rani. and Verma, N. S. (1995) Compositional and biochemical changes in cheese manufactured from cow milk:soy milk blends using calf and microbial rennets. Journal of Food Science and Technology, India, 32 (3). 236-239, 23 ref..

Meenakshi, Rani. and Verma, N. S. (1994) Effect of soy milk supplementation on the coagulation time, green cheese composition and losses of milk components in whey. Journal of Food Science and Technology, India, 31 (2). 156-158, 19 ref..

Meenakshi, Singh and Verma, N. S. (1996) Effect of soy milk supplementation on the microbiological quality of cheese made with microbial rennet (Mucor miehei). Journal of Food Science and Technology, India, 33 (2). 142-144, 18 ref..

Meenakshi, Singh and Verma, N. S. (1996) Textural changes during ripening in Cheddar cheese made from cow milk: soy milk blends using microbial rennet. Journal of Food Science and Technology, India, 33 (1). 66-69, 18 ref..

Mohankumari, H. P. and Prema, Viswanath (2023) Impact of pre-enrichment broth on recovery of S. typhimurium and reformed water activity on dominance and endurance of Salmonella in Indian sweetmeat milk (doodh) peda. Journal of Agriculture and Horticulture Research, 6 (1). pp. 163-168.

Moorjani, M. N. and Subramanian, N. and Subrahmanyan, V. (1955) Nutritive value of calcium fortified milk substitute from groundnut. Journal of Scientific and Industrial Research, 14C. pp. 210-212.

Mrudula, Guggilla and Matche, R. S. (2016) Lactic Acid Based Spoilage Indicator for Milk. Indian Journal of Advances in Chemical Science (S1). pp. 68-72.

Nagaraja Rao, K. S. and Krishna, Nand. and Srikanta, S. and Krishnaswamy, M. A. and Sreenivasa Murthy, V. (1979) Changes during manufacture and ripening of Cheddar cheese prepared with fungal rennet substitute of Rhizopus oligosporus. Nahrung, 23 (6). 621-626, 16 ref..

Nagarajan, L. and Selvakumaran, R. and Kumar, V. U. and Umesh Kumar, S. (1990) Deterioration in milk quality due to a psychrotrophic Bacillus cereus during storage at low temperatures. Chemie Mikrobiologie Technologie der Lebensmittel, 12 (6). 168-170 ; 8 ref..

Nagarja, K. V. and Appaiah, K. M. and Srinivasa, M. A. and Usha Rani, M. (1999) DDT and HCH residues in dairy milk samples collected from different geographical regions of India: a multicentre study. Food Additives and Contaminants , 16 (10). pp. 411-417.

Nagendra, R. and Viswanatha, S. and Kumar, S. A. and Murthy, B. K. and Rao, S. V. (1995) Effect of feeding milk formula containing lactulose to infants on faecal bifidobacterial flora. Nutrition Research, 15 (1). pp. 15-24.

Nagendra, R. and Viswanatha, S. and Narasimhamurthy, K. and Venkat Rao, S. (1994) Effect of incorporating lactulose in infant formula on absorption and retention of nitrogen, calcium, phosphorus and iron in rats. International Dairy Journal, 4 (8). 779-788 ; 23 ref.

Nand, K. and Rao, K. S. N. (1989) Preliminary studies on rennin-like enzyme from Rhizopus oligosporus for cheese making. Chemie Mikrobiologie Technologie der Lebensmittel, 12 (4). 97-104 ; 17 ref..

Nand, K. and Srikanta, S. and Nagaraja Rao, K. S. and Sreenivasa Murthy, V. (1980) Comparison of the yield and quality of cheese made with calf rennet and treated enzyme preparations of Rhizopus oligosporus. Nahrung, 24 (9). 859-868, 25 ref..

Nandini, K. E. and Rastogi, N. K. (2010) Single step purification of lactoperoxidase from whey involving reverse micelles-assisted extraction and its comparison with reverse micellar extraction. Biotechnology Progress, 26 (3). pp. 763-771.

Nandini, K. E. and Navin, K. Rastogi (2011) Integrated Downstream Processing of Lactoperoxidase from Milk Whey Involving Aqueous Two-Phase Extraction and Ultrasound-Assisted Ultrafiltration. Applied Biochemistry and Biotechnology, 163. pp. 173-185.

Nanditha, B. and Prabhasankar, P. (2009) Antioxidants in Bakery Products:A Review. Critical Reviews in Food Science and Nutrition, 49. pp. 1-27.

Nasir, Nusrath and Narayanaswamy, M. and Sandhu, J. S. and Nagaraja, K. V. (1987) Lactose content - a factor to distinguish channa [chhana] and khoa based sweets. Journal of Food Science and Technology, 24 (3). pp. 145-146.

Nidhina, N. and Bhavya, M. L. and Bhaskar, N. and Muthukumar, S. P. and Pushpa, S. Murthy (2017) Aflatoxin production by Aspergillus flavus in rumen liquor and its implications. Food Control, 71. pp. 26-31.

Nithya, V. and Maya, Prakash and Prakash, M. Halami (2018) Utilization of Industrial Waste for the Production of Bio-Preservative from Bacillus licheniformis Me1 and Its Application in Milk and Milk-Based Food Products. Probiotics and Antimicrobial Proteins, 10. pp. 228-235.

Nithya, V. and Muthukumar, S. P. and Prakash, M. Halami (2012) Safety Assessment of Bacillus licheniformis Me1 Isolated from Milk for Probiotic Application. International Journal of Toxicology, 31 (3). pp. 228-237.

Pavan Kumar, P. and Sachin, M. Eligar and Prakruthi, M. and Jyothi Lakshmi, A. (2022) Comparative assessment of antioxidant and immunomodulatory properties of skimmed milk protein hydrolysates and their incorporation in beverage mix. Journal of the Science of Food and Agriculture, 102. pp. 6414-6422. ISSN 0022-5142

Pooja, J. Rao and Hafeeza, Khanum and Pushpa, S. Murthy and Shreelakshmi, S. V. and Maria Sheeba, Nazareth (2023) Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof. Journal of Food Science and Technology, 60 (4). pp. 1376-1388. ISSN 0022-1155

Pooja, J. Rao and Hafeeza, Khanum and Pushpa, S. Murthy and Sreelakshmi, S. V. and Maria Sheeba, Nazareth (2023) Infuence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof. Journal of Food Science and Technology, 60 (4). pp. 1376-1388. ISSN 0022-1155

Prakash, V. (1995) Quality: The hallmark of progress in dairy industry. Indian Dairyman, 47 (5). pp. 9-11.

Prateek, D. and Chhanwal, N. and Anandharamakrishnan, C. (2013) Heat Transfer Analysis of Sterilization of Canned Milk Using Computational Fluid Dynamics Simulations. Journal of Food Science and Engineering, 3. pp. 571-583.

Pravin, Patel and Hitesh, J. and Radha, C. and Vijayendra, S. V. N. and Sandeep, N. Mudliar and Sarada, R. and Chauhan, V. S. (2019) Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization. Journal of Food Science and Technology, 56 (8). pp. 3721-3731. ISSN 0022-1155

Priyanka, B. S. and Rastogi, N. K. (2018) Downstream processing of lactoperoxidase from milk whey by involving liquid emulsion membrane. Preparative Biochemistry and Biotechnology, 48 (3). pp. 270-278. ISSN 1082-6068

Ramamurti, K. and Sreenivasamurthy, V. and Johar, D. S. (1964) Preparation of cheese-like products from peanut and the biochemical changes that take place during their ripening. Food Technology, 18 (6). pp. 98-100.

Ramana, S. V. and Ramanathan, G. (1992) Effect of processing and storage on rheological properties of fortified milk and curd systems. International Journal of Food Science and Technology, 27 (3). 305-312, 18 ref..

Ramanna, B. R. and Bhat, K. K. and Mahadevaiah, B. and Dwarakanath, C. T. and Dhanaraj, S. and Potty, V. H. and Sen, D. P. (1983) Investigations on large scale preparation and preservation of milk burfi. Journal of Food Science and Technology, 20 (2). 67-71, 14 ref..

Ramanna, B. R. (1975) Investigations on preparation of non-dairy ice cream. Journal of Food Science and Technology, India, 12 (1). 43-44, 3 ref..

Ramaprasad, T. R. and Srinivasan, K. and Baskaran, V. and Sambaiah, K. and Lokesh, B. R. (2006) Spray-dried milk supplemented with -linolenic acid or eicosapentaenoic acid and docosahexaenoic acid decreases HMG Co A reductase activity and increases biliary secretion of lipids in rats. Steroids, 71 (5). pp. 409-415. ISSN 0039-128X

Ramesh, A. and Padmapriya, B. P. and Chandrashekar, A. and Varadaraj, M. C. (2002) Application of a convenient DNA extraction method and multiplex PCR for the direct detection of Staphylococcus aureus and Yersinia enterocolitica in milk samples. Molecular and Cellular Probes, 16 (4). pp. 307-14. ISSN 0890-8508

Rani, M. and Verma, N. S. (1995) Changes in organoleptic quality during ripening of cheese made from cows and soya milk blends, using microbial rennet. Food Chemistry, 54 (4). 369-375, 28 ref..

Ravichandra Ramaprasad, T. and Baskaran, V. and Sukumar, Debnath and Lokesh, B. R. (2006) Shelf life of spray-dried milk formulations supplemented with n-3 fatty acids. Journal of Food Processing and Preservation, 30 (3). 364-378 ; 25 ref..

Ravichandra Ramaprasad, T. and Mr., Mohan and Sambaiah, K. and Jamuna, Prakash and Lokesh, B. R. (2003) Effect of dietary milk cream and egg yolk fat on serum and liver lipid profile in rats. Journal of Food Lipids, 10 (3). pp. 237-249.

Raviraj, Akalya and Prakash, V. and Purnima Kaul, Tiku (2010) Study of Bovine Whey Hydrolyzate to Enhance it’s Antioxidant Property. Australian Journal of Basic and Applied Sciences, 4 (8). pp. 3383-3388.

Renu, Agrawal and Shylaja, M. Dharmesh (2012) An anti-Shigella dysenteriae bacteriocin from Pediococcus pentosaceus MTCC 5151 cheese isolate. Turkish Journal of Biology, 36. pp. 177-185.

Richa, Sharma and Honnur, Krishna and Raghavarao, K. S. M. S. (2020) Metal Ion–Enhanced Quantification of Chloramphenicol in Milk Using Imipramine Hydrochloride as Diazo-Coupling Agent. Food Analytical Methods, 13. pp. 2321-2329.

Rukshan, Mehta and Sweekruthi, A. Shetty and Melissa, F. Young and Barry Ryan, P. and Kannan, Rangiah (2021) Quantification of aflatoxin and ochratoxin contamination in animal milk using UHPLC-MS/SRM method: a small-scale study. Journal of Food Science and Technology. ISSN 0022-1155

Sandhu, J. S. and Nasir, Nusrath and Narayanaswamy, M. and Kapur, O. P. (1984) Study on the effect of formalin as a preservative on different constituents of raw milk samples during storage. Journal of Food Science and Technology, 21 (6). 424-425, 6 ref.. ISSN 0022-1155

Sathiya Mala, K. and Prabhakara Rao, P. G. and Prabhavathy, M. B. and Sathyanarayana, A. (2015) Studies on application of annatto (Bixa orellena L.) dye formulations in dairy products. Journal of Food Science and Technology, 52 (2). pp. 912-919. ISSN 0022-1155

Shetty, S. and Salimath, P. V. and Hedge, S. N. (1994) Carbohydrates of pigeon milk and their changes in the first week of secretion. Archives Internationales de Physiologie, de Biochimie et de Biophysique, 102. pp. 277-280.

Shobharani, P. and Renu, Agrawal (2010) Interception of quorum sensing signal molecule by furanone to enhance shelf life of fermented milk. Food Control, 21. pp. 61-69.

Shobharani, P. and Renu, Agrawal (2011) A Potent Probiotic Strain from Cheddar Cheese. Indian Journal of Microbiology, 51 (3). pp. 251-258.

Shurpalekar, S. R. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Studies on the amino acid composition and nutritive value of the proteins of goat's milk. Journal of Nutrition and Dietetics, 1. pp. 25-27.

Shurpalekar, S. R. and Korula, S. and Joseph, A. A. and Acharya, U. S. V. and Subba Rao, B. H. and Chandrasekhar, B. S. and Ramachandran, K. S. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Nutritive value of dried infant milk foods based on buffalo milk. Journal of Science of Food and Agriculture, 14. pp. 877-883.

Shurpalekar, S. R. and Lahiry, N. L. and Chandrashekhara, M. R. and Swaminathan, M. (1959) Studies On Milk Substitutes Of Vegetable Origin. Part I: The Nutritive Value Of Milk Substitutes Prepared From Soyabean and Groundnut. Annals of Biochemistry and Experimental Medicine, 19 (11). pp. 270-274.

Shurpalekar, S. R. and Lahiry, N. L. and Chandrashekhara, M. R. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1959) Studies on milk substitues of vegetable origin. 1. The nutritive value of milk substitute prepared from soybean and groundnut. Annals of Biochemistry and Experimental Medicine, 19. pp. 269-274.

Sreedhara, Ashoka and Flengsrud, Ragnar and Prakash, V. (2010) A comparison of effects of pH on the thermal stability and conformation of caprine and bovine lactoferrin. International Dairy Journal (), 20. pp. 487-494.

Sreenivasa, M. A. and Visweswariah, K. and Raju, G. S. and Majumder, S. K. (1983) Distribution and degradation of HCCH and DDT residues in butter milk, butter and butter oil during processing. Indian Journal of Medical Research, 78 (July). 151-155, 12 ref..

Srikanta, S. and Krishna, Nand. and Krishnaswamy, M and Sreenivasa Murthy, V. (1978) Reduction of proteolytic activity of the milk clotting enzyme from Rhizopus oligosporus. Journal of Food Science and Technology, India, 15 (3). 93-96, 24 ref..

Srinivas, S. and Kaul, Purnima and Prakash, V. (2007) Mechanism of interaction of Pb(II) with milk proteins: a case study of alpha-casein. Journal of agricultural and food chemistry, 55 (22). pp. 9283-8. ISSN 0021-8561

Srinivas, S. and Prakash, V. (2010) Bioactive Peptides from Bovine Milk a-Casein: Isolation, Characterization and Multifunctional properties. International Journal of Peptide Research and Therapeutics , 16:. pp. 7-15.

Srinivas, Sistla and Prakash, V. (2008) Effect of Cosolvents on the Stabilization of Bioactive Peptides from Bovine Milk alpha-casein. Protein and Peptide Letters, 15 (4). pp. 371-6. ISSN 0929-8665

Sriram, Padmanabhan and Chitre, A. and Shastri, N. V. (1993) Milk clotting protease isolated from Dieffenbachia maculata. Nahrung, 37 (1). 99-101, 11 ref..

Subhash, V. Pawde and Sachin, R. Chaudhari and Matche, R. S. (2023) Micro perforation based smart label to guide freshness of pasteurized milk packet. Food Control, 151. p. 109783.

Subrahmanyan, V. and Bhatia, D. S. and Subramanian, N. (1958) Vegetable milk curd from groundnuts. Research and Industry, 3. pp. 121-122.

Subrahmanyan, V. and Chandrashekhara, M. R. and Bhatia, D. S. and Swaminathan, M. (1957) Production of infant food and other products from buffalo milk in India. Bulletin of Central Food Technological Research Institute, 6. pp. 52-57.

Subrahmanyan, V. and Chandrashekhara, M. R. and Swaminathan, M. (1958) Buffalo milk-its nutritive value and use in infant feeding. Indian Journal of Pediatrics, 25. pp. 173-183. ISSN 0019-5456

Subrahmanyan, V. and Krishnaswamy, M. A. and Johar, D. S. and Soumithri, T. C. (1959) Possibilities of manufacturing vegetable cheese from groundnut. Food Science, 8 (2). pp. 44-45.

Sunil Kumara, S. and Ambika, B. and Venkateswaran, G. and Hariprasad, P. and Gayathri, D. (2018) Characterization of Novel Lactobacillus fermentum from Curd Samples of Indigenous Cows from Malnad Region, Karnataka, for their Aflatoxin B1 Binding and Probiotic Properties. Probiotics and Antimicrobial Proteins. pp. 1-10.

Surya Chandra Rao, Thumu and Rachappa, S. B. and Renu, Agrawal (2007) Role of Oxygen Scavengers in Improving the Stability and Viability of Pediococcns pentosaceus. Research Journal of BioTechnology, 2 (1). pp. 26-32.

Swaminathan, M. (1956) Protective foods. Journal of Mysore Medical Association, 21 (3).

Swaminathan, M. and Daniel, V. A. (1970) The chemical composition and nutritive value of goat's milk and its products. Indian Journal of Nutrition and Dietetics, 7 (4). pp. 252-261.

Swaminathan, M. and Parpia, H. A. B. (1968) Buffalo milk: its nutritive value and use in the production of infant foods. World Review of Nutrition and Dietetics, 9. pp. 206-226.

Sweekruthi, A. Shetty and Melissa, F. Young and Sunita, Taneja and Kannan, Rangiah (2020) Quantification of B-vitamins from different fresh milk samples using ultra-high performance liquid chromatography mass spectrometry/selected reaction monitoring methods. Journal of Chromatography A, 1609. pp. 1-14.

Sweekruthi, A. Shetty and Rangiah, K. (2020) Simple click chemistry-based derivatization to quantify endogenous formaldehyde in milk using ultra-high-performance liquid chromatography tandem mass spectrometry in selected reaction monitoring mode. Rapid Communications Mass Spectrometry, 34 (19). e8865.

Tasker, P. K. and Narayana Rao, M. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Supplementary value of low fat groundnut flour, skim milk powder and their blends to poor rice diet. Food Science, 11. pp. 176-180.

Varadaraj, M. C. and Devi, N. and Keshava, N. and Manjrekar, S. P. (1993) Antimicrobial activity of neutralized extracellular culture filtrates of lactic acid bacteria isolated from a cultured Indian milk product ('dahi'). International Journal of Food Microbiology, 20 (4). pp. 259-67. ISSN 0168-1605

Varadaraj, M. C. and Ranganathan, B. (1989) Staphylococcal enterotoxins - methods of production and detection - a review. Indian Journal of Dairy Science, 42 (2). 267-276 ; 93 ref..

Venkat Rao, S. and Hariharan, K. and Kurien, S. and Daniel, V. A. and Narayanaswamy, D. and Murti, I. A. S. and Rajalakshmi, D. and Amla, I. and Karan, S. and Abraham, S. (1988) Effect of feeding formulae containing two levels of milk protein on the growth and immunological status of infants. Arogya, 14 (2). pp. 115-122.

Vijay Kumar, B. and Vijayendra, S. V. N. and Vijaya Sarathi Reddy, O. (2015) Trends in dairy and non-dairy probiotic products - a review. Journal of Food Science and Technology, 52 (10). pp. 6112-6124. ISSN 0022-1155

Vijaya Kumar, M. and Sambaiah, K. and Lokesh, B. R. (1999) The anhydrous milk fat, ghee, lowers serum prostaglandins and secretion of leukotrienes by rat peritoneal macrophages. Prostaglandins, leukotrienes, and essential fatty acids, 61 (4). pp. 249-54. ISSN 0952-3278

Vijaya Kumar, Matam and Sambaiah, Kari and Lokesh, B. R. (1999) Effect of dietary ghee—the anhydrous milk fat, on blood and liver lipids in rats. Journal of Nutritional Biochemistry, 10. pp. 96-104.

Vijayendra, S. V. N. (2011) Food Safety Systems for Dairy Industries. All India Seminar on Emerging Technologies in Dairy Industry. pp. 19-25.

Vijayendra, S. V. N. and Palanivel, G. and Mahadevamma, S. and Tharanathan, R. N. (2008) Physico-chemical Characterization of an Exopolysaccharide produced by a Non-ropy strain of Leuconostoc sp. CFR 2181 isolated from Dahi,an Indian Traditional Lactic fermented Milk Product. Carbohydrate Polymers, 72. pp. 300-307.

Vinutha, Siddappa and Divyashree, Kallenahalli Nanjegowda and Prema, Viswanath (2012) Occurrence of aflatoxin M1 in some samples of UHT, raw & pasteurized milk from Indian states of Karnataka and Tamilnadu. Food and Chemical Toxicology , 50 . pp. 4158-4162. ISSN 0278-6915

Book

Tamine, A. Y. and Robinson, R. K. (1999) Yoghurt: Science and Technology, Second Edition. CRC Press, Boca Raton. ISBN 0-8493-1785-1

Thesis

Amaresh, C. (1997) Requirement of milk fat in infant formulations. Masters thesis, Central Food Technological Research Institute.

Ann Catherine, Archer (2017) Immunomodulatory effects of probiotic Lactobacillus spp. from dairy and human origin. Doctoral thesis, Academy of Scientific and Innovative Resarch.

Anuradha, S. N. (2008) Biotechnological Approaches for Enhancing Functional and Surface Properties of Whey and Seed Proteins and to Study their Interactions. PhD thesis, University of Mysore.

Aparna, H. S. (1994) Chemical and biological studies on the carbohydrates of buffalo colostrum. Doctoral thesis, Central Food Technological Research Institute.

Bedekar, D. B. (1972) Instant milk powder. Masters thesis, Central Food Technological Research Institute.

Bhawsar, N. K. (1971) Evaporated milk studies on evaporated and condensed milk prepared from miltone : A vegetable tonned milk. Masters thesis, Central Food Technological Research Institute.

Chaitra, Rai (2022) Anti-adipogenic and anti-obesity activity of bovine milk bioactives in 3T3L1 preadipocytes and in diet-induced obese mice. Doctoral thesis, Central Food Technological Research Institute.

Francis, U. T. (1984) Studies on microbially treated oilseed proteins and their uses in milk extenders substitutes. Doctoral thesis, Central Food Technological Research Institute.

Gunasekhar, P. M. (2008) Structure function and stability of low molecular weight proteins from selected seeds and dairy whey. PhD thesis, University of Mysore.

Hema Prakash, T. R. (1983) Developments in drying of milk and milk products. Masters thesis, Central Food Technological Research Institute.

Jagannath, A. (2001) Studies on the predictive modelling of the behavioral pattern of foodborne pathogenic bacteria in indigenous milk-based foods. Doctoral thesis, Central Food Technological Research Institute.

Jagmeet, Singh (1970) Filled and imitation milk. Masters thesis, Central Food Technological Research Institute.

Jairus David, R. (1976) A study of the physico-chemical properties of buffalo milk proteins with special reference to the caseins. Masters thesis, Central Food Technological Research Institute.

Jayanth, H. S. (2008) Studies on the characterization and DNA-based detection of Listeria species in dairy foods. Doctoral thesis, Central Food Technological Research Institute.

Kalidas, M. (1984) Substitute dairy spreads with special reference to peanut butter. Masters thesis, Central Food Technological Research Institute.

Kavana, K. S. (2012) Fruits in Dairy Products. Masters thesis, University of Mysore.

Kirti, Sharma (1996) Spray dried malted milk foods. Masters thesis, Central Food Technological Research Institute.

Krishnamoorthy, Kannan (1979) Physico-chemical studies on the major buffalo milk proteins. Doctoral thesis, Central Food Technological Research Institute.

Kumar, G. V. (1973) Studies on preparation and evaluation of cheddar cheese slurry. Masters thesis, Central Food Technological Research Institute.

Lakhey, H. V. (1985) Fermented dairy products with special reference to continuous fermentation. Masters thesis, Central Food Technological Research Institute.

MaithriHegde, V. (2021) A review on the feasibility of colostrum as a functional food component for geriatric formulations. Masters thesis, Central Food Technological Research Institute.

Maneesha, D. M. (2019) Pesticide Residue Analysis in Milk. Masters thesis, Central Food Technological Research Institute.

Mani, V. V. S (1988) Preparation and use of lactose hydrolysed milk. Masters thesis, Central Food Technological Research Institute.

Mustakim Ahmad, Ansari (2001) Mechanization of Indian traditional dairy products. Masters thesis, Central Food Technological Research Institute.

Nagendra, R (1994) Studies on infant milk food enriched with bifidus factor. Doctoral thesis, Central Food Technological Research Institute.

Narpat Singh, Ranawat (1979) Acid coagulated indigenous milk products. Masters thesis, Central Food Technological Research Institute.

Prafulla, C. Mishra (1977) Extenders for skim milk solids. Masters thesis, Central Food Technological Research Institute.

Pramthesh, R. Patel (1973) Milk proteins : Chemistry and technology. Masters thesis, Central Food Technological Research Institute.

Ramana, S. V. (1980) Ultra high temperature sterilization of milk. Masters thesis, Central Food Technological Research Institute.

Ramaprasad, T. R. (2005) Development And Nutritional Evaluation Of Milk Based Products Enriched With Omega-3 Fatty Acids. PhD thesis, University of Mysore.

Sai, C. S. (1982) The action of rennin on the milk protein-casein. Masters thesis, Central Food Technological Research Institute.

Satyanarayana, V. V. V. (1981) Milk whey solids preparation properties and utilization. Masters thesis, Central Food Technological Research Institute.

Shobharani, P. (2008) Isolation and characterization of a native isolate of Leuconostoc for functional attributes. Doctoral thesis, University of Mysore.

Siddharth, Choudhury (2021) Non-Thermal Processing of Milk Using Ultraviolet Radiation. Masters thesis, Central Food Technological Research Institute.

Sillona, Felicina C. (1968) Malted milk foods. Masters thesis, Central Food Technological Research Institute.

Srinivas, Sistla (2006) The Interaction of Cosolvents, Proteolytic Enzymes and Selective Metal Ions with alpha-Casein - The Structure - Stability Relationship. PhD thesis, University of Mysore.

Surekha, A. (2022) Vegan Milk with Exosome Formulation for Cancer Patients. Masters thesis, Central Food Technological Research Institute.

Vibhuti, Mittal (2021) Cereal Based Functional Beverage: Plant-based Milk. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Aayushi, Singh (2022) Biotechnological Improvement of Bifidobacteria Fermented Milk Product. [Student Project Report] (Submitted)

Akshata, S. Hippargi (2019) N-glycosylation analysis of lactoferrin from buffalo colostrum using LC-MS/MS. [Student Project Report] (Submitted)

Amaresh, C. (1998) An investigation on determination of milk fat content in infant formulae. [Student Project Report] (Submitted)

Amrutha, N. (2010) Studies on the vitamin B12 Enrichment of Yoghurt using Lactobacillus plantarum and Propionobacterium freudenreichii. [Student Project Report]

Anand Paul, D. (2009) Thermization and Pasteurization of Canned Milk using Computational Fluid Dynamics (CFD) Simulations. [Student Project Report]

Anbumathi, P. (2022) Plant-Based Milk: Optimization of Processing Parameters to Enhance Nutritional Value. [Student Project Report] (Submitted)

Anisha, . (2024) Studies on pearl millet-based curd. [Student Project Report] (Submitted)

Anjana, M. (2018) Quantification of amines from milk using UHPLC-MS/SRM method and effect of formaldehyde to amines in milk. [Student Project Report] (Submitted)

Annu Maria, Alexander (2010) Food application of Marigold Pigment. [Student Project Report]

Anu Maria, Alexander (2010) Application and stability studies of marigold pigment in ice-cream. [Student Project Report] (Submitted)

Anuradha, S. N. (2008) Biotechnological approaches for enhancing Functional and Surface Properties of Whey and Seed Proteins and to study their Interactions. [Student Project Report] (Unpublished)

Aparna, K. Nath (2022) Detection of melamine by HPLC and the qualitative determination of other adulterants in milk powder. [Student Project Report] (Submitted)

Apoorva, Rawal (2019) Mass spectrometry based characterization of milk glycoproteins-Lactoferrin and Immunoglobulin. [Student Project Report] (Submitted)

Austina, Ajith (2022) Development of Nutraceutical Kadhi Product. [Student Project Report] (Submitted)

Bindi, Shukla (2002) Omega 3 fatty acid enrichment of milk. [Student Project Report] (Submitted)

Chandramouli, A. (2006) Characterization Of Milk Clotting Activities from Microbial Sources and Their Food Applications. [Student Project Report]

Chethana, K. (2008) Application of milk clotting enzymes. [Student Project Report]

Darshana, S. (2022) Impact of UV Irradiation on Escherichia Coli Inactivation and Quality Evaluation in Cow Milk. [Student Project Report] (Submitted)

Dibya, Sinha (2018) Determination of Heavy Metals (Pb, Cd, Mn, Zn, Cu, Ni) in Cheese samples collected from Mysuru market. [Student Project Report] (Submitted)

Fathima Rahim, S. R. (2019) Low Egg Yolk Mayonnaise and It’s Characteristics. [Student Project Report] (Submitted)

Gayathri, B. (2010) Role of Lactic Acid Bacteria in Milk to Combat Disease Caused by Pathogenic Bacteria. [Student Project Report]

Gayathri, D. (2020) Viability studies of freeze drying curd from probiotic Lactic cultures. [Student Project Report] (Submitted)

Gopika, P. P. (2022) Understanding the role of non-enzymatically produced partially hydrolyzed guar gum and grape pomace in the development of synbiotic, low-fat ice creams. [Student Project Report] (Submitted)

Harihar, N. Patel (1976) Lysine availability in processed milk products. [Student Project Report] (Submitted)

Haritha Aanand, A. (2024) Comprehensive assessment of milk and milk products: quality parameters and pesticide residue analysis via gas chromatography. [Student Project Report] (Submitted)

Hemalatha, P. Panicker (2008) Microbial quality of Dahi and Challenge Studies. [Student Project Report]

Hemalatha, P. Panicker (2007) Status of Fermented Dairy Products in India Safety and Spoilage Aspects. [Student Project Report]

Hemangi Uday, Kharose (2017) Studies on preparation and characterization of phycocyanin enriched milk powder. [Student Project Report] (Submitted)

Hemanta Kumar, Das (1983) Development of curd-like products from pulses. [Student Project Report] (Submitted)

Isha, Shukla (2019) Quality Assessment of Commercial Yogurt. [Student Project Report] (Submitted)

Jairus David, R. (1977) A newer method for isolation and characterization of buffalo milk kappa-casein. [Student Project Report] (Submitted)

Jency, Joy (2023) Studies on functional ice cream using egg white protein hydrolysate. [Student Project Report] (Submitted)

Kashika, Sethi (2019) Development and Standardization of shelf stable probiotic dairy product. [Student Project Report] (Submitted)

Lava, C. (2010) Curdling of Milk By Probiotic Bacteria and Yeast. [Student Project Report]

Lilly, George (1983) Package design and shelf-life of whole milk powder in flexible packages. [Student Project Report] (Submitted)

Lubna, Abdulla (2010) Ultrasound Assisted Reverse Micellar Extraction of Lactoperoxidase from Milk whey. [Student Project Report]

Maithili, Banginwar (2023) Optimization of parameters for the formulation of Starter cultures required for dairy product Preparation. [Student Project Report] (Submitted)

MaithriHegde, V. (2021) Formulation of a beverage mix incorporating bovine colostrum hydrolysate for geriatrics. [Student Project Report] (Submitted)

Maneesha, D. M. (2020) Monitoring of Organochlorine Pesticide Residues in Milk. [Student Project Report] (Submitted)

Mani, V. V. S (1989) Permeabillisation of yeast whole cells (Kluyveromyces lactis) for hydrolysis of lactose in milk. [Student Project Report] (Submitted)

Mariya Jones, M. (2022) Kiwi Fruit Based Ice Cream Formulation and Its Value Addition with Coconut Milk Exosomes. [Student Project Report] (Submitted)

Meenakshi, A. (2019) LC-MS/MS based site specific N-glycosylation analysis of milk and egg immunoglobulins. [Student Project Report] (Submitted)

Mohammed Shaz, M. P. (2016) Microbiological Quality Analysis Of A Dairy Product: Ice Cream. [Student Project Report] (Submitted)

Mrudula, Guggilla (2016) Development and Application of Lactic Acid Based Spoilage Indicator for Milk. [Student Project Report] (Submitted)

Ms., Nivetha (2019) Studies on freeze drying of Lactic acid bacteria and their survival in the dairy product. [Student Project Report] (Submitted)

Mukesh, Kumar (2004) Detection Of Staphylococcus Spp. In Milk-Based Sweets And Other Traditional Foods By Conventional And Nucleic Acid-Based Methods. [Student Project Report]

Munawar Asmal, P (2024) A comparative study of innovative goat colostrum ghee and goat milk ghee with commercial bovine milk ghee. [Student Project Report] (Submitted)

Mustakim Ahmad, Ansari (2001) Studies on mass migration of milk solids during shrikhand making and whey protein recovery by ultra filtration. [Student Project Report] (Submitted)

Mythri, B. (2009) A Study on the Survival of Staphylococcus Aureus isolated from Processed Dairy Products. [Student Project Report]

Nandana Sri, R. (2024) Analysis of dairy and spice products. [Student Project Report] (Submitted)

Narpat Singh, Ranawat (1980) Studies on the extension of the storage life of paneer. [Student Project Report] (Submitted)

Nasreen, Vaseem (2016) Biochemical Characterization and Identification of Bacterial Isolates from Dairy Product – Ice Cream. [Student Project Report] (Submitted)

Navya Shree, Sangam (2022) Production of dahi with the supplementation of beetroot juice. [Student Project Report] (Submitted)

Niharika Sanjay, Singh (2017) Fibre Based Milk Products. [Student Project Report] (Submitted)

Noushadali, C. (2018) Method Validation Study and Assessment of Vitamin A Content in Different Cow Milk Samples by Hplc-Pda Detector. [Student Project Report] (Submitted)

Pamela Irene, Ekka (2020) Shelf life stability studies of probiotic starter cultures for curd preparation. [Student Project Report] (Submitted)

Pardeep, Saini (2011) Dairy Ingredients for Bakery Products. [Student Project Report] (Submitted)

Pardeep, Saini (2012) Development of Biscuits With Milk Solids. [Student Project Report] (Submitted)

Parvathy, K. A. (2024) Development of synbiotic low fat ice cream using microencapsulated Lactiplantibacillus plantarum WCFS1, partially hydrolysed guar gum and grape pomace. [Student Project Report] (Submitted)

Prafulla, C. Mishra (1978) Groundnut protein based extenders for skim milk solids. [Student Project Report] (Submitted)

Pramthesh, R. Patel (1974) Studies on milk-protein based confectionaries. [Student Project Report] (Submitted)

Prasanth, T. N (1999) Organochlorine insecticide residues in milk and milk products. [Student Project Report] (Submitted)

Preethalakshmi, L (2024) Analysis of dairy and spice products. [Student Project Report] (Submitted)

Priya, Yadav (2018) Development of Protocol for Shelf Stable For Curd Preparation. [Student Project Report] (Submitted)

Racheti, Chandran Paul (2020) Probiotic Curd From Lactics; Optimization studies. [Student Project Report] (Submitted)

Radhika, N. (2005) Signal Amplification In Aflatoxin Immunoassay. [Student Project Report]

Ragul Kumar, N. (2019) Preparation of shelf stable milk product using freeze dried probiotic culture. [Student Project Report] (Submitted)

Ramana, S. V. (1981) Rheological properties of milk and yoghurt systems fortified with groundnut proteins. [Student Project Report] (Submitted)

Rari, K.G (2009) Microbiological and Molecular Identification of Microbes Isolated from Cereal and Milk Based Products. [Student Project Report]

Remina, M. Shajahan (2019) Development of Functional Products to alleviate Insomnia. [Student Project Report] (Submitted)

Rohit Kumar, Chaubey (2017) Studies on nisin producing lactic acid bacteria isolated from milk and other sources. [Student Project Report] (Submitted)

Sai, C. S. (1983) Utilisation of groundnut protein and oil in cheese analogs. [Student Project Report] (Submitted)

Sara, Bano (2023) Purification and partial N-Glycan analysis of Lactoperoxidase from camel milk Using LC-MS/MS. [Student Project Report] (Submitted)

Saranyadevi, C. S. (2017) Modified Atmosphere Packaging for Extension of Shelf Life of Khoa. [Student Project Report] (Submitted)

Saravanan, R. (2007) Screening and Characterization of Bacteriocinogenic Lactic Acid Bacteria from Dairy Products. [Student Project Report]

Satyanarayana, V. V. V. (1982) Preparation and properties of co-precipitates from milk. [Student Project Report] (Submitted)

Sayeeswar, Anirutho. P. K. (2021) Freeze-Drying of Starter Cultures for Fermentation of Probiotic Dairy Product. [Student Project Report] (Submitted)

Shahanaz, Shaik (2020) Quantitative Analysis Of Non – Protein Nitrogen Content In Milk and Milk Products. [Student Project Report] (Submitted)

Shilpa, K. S. (2010) Reverse Micellar–assisted Extraction of Lactoperoxidase from Milk Whey using Nonionic Surfactants. [Student Project Report]

Shini, Mathew (2005) Supplementation Of Adjuvants To Improve The Stability And Viability Of Probiotic Lactic Acid Bacteria In Curd. [Student Project Report]

Shiva Kumar, S. (2007) Studies On Microbiological Profile and Flavour Evaluation Of Curd. [Student Project Report]

Siddharth, Choudhury (2021) Non-thermal Processing of Milk Using Ultraviolet Radiation. [Student Project Report] (Submitted)

Sreejith, Suprasannan (2019) Extraction of Glycosaminoglycan’s from bovine milk and study of its functional properties. [Student Project Report] (Submitted)

Supriya, Maity (2019) Development of Green Coffee Enriched Probiotic Yogurt. [Student Project Report] (Submitted)

Suvosree, Mukherjee (2017) Growth and Viability of Bifidobacterium longum CFR 815J during milk fermentation. [Student Project Report] (Submitted)

Swapnil Shubham, Nand (2018) Vitamins Production by Propionibacteria isolates from Cheese. [Student Project Report] (Submitted)

Sweta, Singh (2017) Effects of drying techniques on physico-chemical & functional characteristics of gelatins from catla skins and its application in a dairy spread. [Student Project Report] (Submitted)

Sweta Raj, Chaudhary (2023) Studies on milk curdling ability of native lactic acid bacteria isolated from fermented milk. [Student Project Report] (Submitted)

Swetha, S. (2011) Shelf Life Of Probiotic Fermented Milk In Different Packaging Materials. [Student Project Report]

Tejasri, Purushothama (2010) Studies of Different Functional Properties of the Given Probiotic Lactic Acid Bacteria. [Student Project Report]

Tejaswini, K. P. (2022) Quality Analysis of Commercial Paneer. [Student Project Report] (Submitted)

Tuhina, A. Vijay (2006) Studies on Modified Ultrafiltration Process for Milk Whey Protein Concentration. [Student Project Report]

Urvi, Ashwin Thakkar (2014) Investigating milk spoilage and development of time temperature indicator film for milk. [Student Project Report] (Submitted)

Varshini, L. (2016) Enumeration Of Propionibacteria From Different Cheese Samples. [Student Project Report] (Submitted)

Venkateshwari, S. (2008) Characterization of the Heat Stable Bacteriocins Produced by Lactic Acid Bacteria Isolated from Dairy Products and Vegetables. [Student Project Report]

Vibhuti, Mittal (2021) Development of Plant-based Milk by using Pearl Millet. [Student Project Report] (Submitted)