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Number of items at this level: 139.

A

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

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.

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

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.

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.

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

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

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)

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.

B

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.

C

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

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 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.

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

D

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.

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.

G

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

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

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

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

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.

H

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

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

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

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

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

I

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.

J

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

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.

K

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.

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

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

L

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

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

M

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.

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)

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]

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

N

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..

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 Narasimha Murthy, 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.

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.

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

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

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.

P

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)

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.

R

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

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

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

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

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.

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

S

Sandhu, J. S. and Nasir, N. 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

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

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.

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]

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

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.

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

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

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 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.

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

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.

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)

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

T

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

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.

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

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

U

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

V

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

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]

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

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This list was generated on Fri Nov 24 12:43:39 2017 IST.