Prevalence of Antibiotic Resistance in Dairy Strains of Streptococcus ...

DPS - 5Studies on Bioactive Isoflavones in Cow MilkFortified with Soy Milk and Soy Fermented MilkMinal A.Rukhana*, Rajalakshmi M.S.* and Dr Natarajan A.M.***Smt.V.H.D Central Institute of Home Science, Bangalore - 560 001,**R&D Center, K.C.Das Pvt Ltd., Bangalore - 560 001One of the most exciting developments in the field of nutraceuticals and functional foods is thebeneficial biological activity of isoflavones from Soy. Benefits include the potential reduction ofcancer risk, cholesterol homeostasis, and other hormone replacement therapy. Soy Isoflavonesbelong to a subclass of flavonoids and are often called phytoestrogens. It has been reported that thevariety of soybean, method of processing, and addition to other components affect the retention anddistribution of Isoflavones in soy foods. Studies were therefore initiated to study the isoflavonecontent of soymilk and other fermented milks. The results obtained with respect to diadzein andgenistein content of soymilk and soy fermented milk such as soy mishti dahi, soy acidophilus mishtidahi and soy acidophilus milk has shown some variation in their content. The soy milk was found tocontain 22.2mg of diadzein and 1.38 mg of genistein while, Soya acidophilus milk was found tocontain 63mg of diadzein and 32 mg of genistein on the other hand, when soy mishti dahi and soyacidophilus mishti dahi recorded a higher level of both the isoflavone to the extent of 82.5mg and5.3 mg respectively. The higher level of Isoflavones found in soy mishti dahi and soy acidophilusmishti dahi could be attributed to both processing condition and due to the use of concentratedsoymilk in their preparation. In order to consume higher dose of isoflavone soy fermented milk offersa good scope to achieve better health benefits.DPS - 6Preparation of Low Calorie Probiotic LassiP.R. Sinha, Hariom Yadav and Shalini JainNational Dairy Research Institute, Karnal-132 001 (Haryana)High calorie diet is the causative agent of a number of health complications. Now-a-days, thereis growing interest in the probiotics as a safe way of changing the intestinal microflora. A low calorielassi containing the probiotic bacteria have been prepared that exhibits several beneficial effects,using milk of 2.5% fat concentration. Milk was inoculated with different combinations of lactic acidbacteria for the preparation of probiotic dahi viz. Lactobacillus acidophilus 14, Lactobacillus casei19 and Lactococcus lactis ssp biovar diacetyllactis 60 (~107 cfu/ml). The lassi samples weresubjected to storage at 70C for 15 days. The physico-chemical properties viz. pH, titratable acidity,wheying off, viscosity, sensory and bacterial counts were evaluated during storage. The pH andtitratable acidity were acceptable upto 15 days and ranged from 4.71 to 4.34 and 0.97 to 1.23,respectively. The wheying off significantly increased during storage period. The bacterial (lactococciand lactobacilli) counts varied with the storage time. Sensory panellist’s score decreased withstorage time, but the lassi samples were palatable and acceptable upto 15 days.13

DPS - 7Development of Bifidus Yoghurt andYoghurt Drink Utilising Tender CoconutPrasad,V ; Reeja.S and Deepti PrasadCollege of Dairy Science and Technology, Kerala Agricultural University, Mannuthy - 680 651A study was conducted to develop Bifidus yoghurt and yoghurt drink incorporating tendercoconut kernels. The bifidus yoghurt and drink prepared incorporating tender coconut kernels wasevaluated for its biochemical, microbiological and sensory characteristics. Incorporation of tendercoconut in the preparation of bifidus yoghurt showed no technological problem particularly in thefermentation pattern. The pH of the yoghurt was 4.72 ± 0.037 and that of drink was 5.88 ± 0.020.Bifidobacteria was found to grow significantly in the product. The count of bifidobacteria in theyoghurt was 1.35 x 10 9 ± 0.490 and that of the drink was 9.50 x 10 5 ± 0.133. The count ofStreptococcus thermophilus in the yoghurt was 1.90 x 10 9 ± 0.269. and that in the drink was5.16 x 10 5 ± 0.379. The count of Lactobacillus bulgaricus in the yoghurt was 1.24 x 10 9 ± 0.039 andthat in the drink was 3.94 x 10 5 ± 0.120. Sensory evaluation of the products have shown that anoverall score of 17.870 ± 0.265 and 17.004 ± 0.706 (20 points) for the yoghurt and drink respectively.From the experiment, it was conclusively proved that very good quality Bifido yoghurt and yoghurtdrink can be prepared utilizing tender coconut kernels which are available in plenty in southern partsof India.DPS - 8Isolation , Extraction and Identification ofPigment Form of Rhodotorula RubraFor Application to Milk Based SweetsVinitha*. R, Rajalakshmi* and A.M. Natarajan***Smt.V.H.D Central Institute of Home Science, Bangalore-560001,**R&D Centre, K.C. Das Pvt Ltd, Bangalore-560001Among the foods examined for the pigmented growth, a strain of Rhodotorula yeast wasisolated and purified for developing pigmented colors on various nutrient media. The strain wasidentified as Rhodotorula Rubra by standard procedure. Attempts were made to obtain color pigmentby cultivating the yeast culture in various liquid substrates namely whey filtrate, glucose broth andpotato extract. The rich harvest of the yeast cell was obtained by using the whey filtrate as a substrategrown under submerged fermentation tank. In spite of addition of several nutrients in the form ofamino acids, glucose, and peptone, the intensity of pigment formation was found to be feeble andhence could not be employed for production and extraction. Extraction of pink pigment from thebiomass of potato extract was tried with various solvents, good intensity of pink color was obtainedwhen methanol was used as solvent for extraction of extra cellular color. The endo cellular color wasobtained by subjecting the pigmented biomass to cell disintegrator. The color was better extractedusing acetone as a solvent. The color obtained was applied to well known popular and fast movingchhana based sweets. The sensory results obtained carried a higher rating of experimental productcompared to control ones. Two components were identified as b-carotene and torulene by TLC method.

DPS - 9Characterization of Dairy Lactic Acid Bacteriafor Antibacterial PropertyB. Dhanalakshmi and K. LavanyaDepartment of Dairy Science, Madras Veterinary College, Chennai.The lactic acid bacteria of dairy origin possess antibacterial activity against spoilageorganisms. Hence, a study was undertaken to exploit this property of lactic acid bacteria isolated frommilk and selected milk products like dahi, shrikhand and yoghurt. Among the isolates, one isolate ofLactococcus lactis ssp. lactis from milk was found to possess antibacterial activity against indicatororganisms viz. Lactobacillus delbrueckii ssp lactis NCDC-70 and Lactobacillus delbrueckii ssp.bulgaricus. The antibacterial substance of Lactococcus lactis ssp. lactis isolate was partiallypurified by ultrafiltration followed by ammonium sulphate saturation and Sephadex G-50 columnchromatography. Characterization of partially purified antibacterial substance by SDS-PAGE revealeda single band with a molecular weight of < 6.5 kDa. Antibacterial assay of partially purified bacteriocinby agar well diffusion method showed inhibition towards Bacillus subtilis NCDC-70 and Escherichiacoli. This antibacterial substance has limitation for use as a biopreservative in dairy foods due to theirnarrow spectrum of activity. Hence utilizing the property of this valuable tool will be of immense helpin processed dairy foods to combat the deleterious effects caused by the Bacillus subtilis andEscherichia coli.DPS - 10Method of Preparation of DahiIn Cold Seasons and RegionsSrividya D.N. and A .M NatarajanR&D Centre, K. C. Das Pvt Ltd, Bangalore-560001Dahi is a well-known fermented dariy product since ancient times. The preparation of dahiinvolves the use of lactic cultures known to grow at ambient temperature. In cold regions and seasonsthe dahi formation is hampered unless warm temperature is provided. Attempts were made toisolate psychrotrophic lactic organisms from raw milk sources for use in the preparation offermented milk at low temperatures. These plates were incubated at 5 0 C, 15 0 C, and 22 0 C wasstandardized to set within a period of 28-30 hours. The curd obtained showed a mild acidity and firmtexture besides desirable flavor of diacetyl. The product was rated as very good quality. The findingswould benefit the persons living in cold places since dahi is considered as one of the affordable foodand economically preferred. The rate of acid production during storage was very low and hence theshelf-life is high. The dahi at low temperature can be prepared once a week without deterioration inthe quality and activity of lactic bacterial culture.15

DPS - 11Plasmid Profile Analysis ofLactobacillus delbrueckii ssp bulgaricusN. Kavitha and B. DhanalakshmiDept. of Dairy Science, Madras Veterinary College, Chennai.Lactobacillus delbrueckii ssp bulgaricus is well known as starter culture component of yoghurtand cheese. The tremendous acid production and proteolysis by these cultures have significantimpact on the organoleptic quality of dairy products. Hence an attempt was made to study someimportant metabolic functions and also genetic basis for these functions in Lactobacillus delbrueckiissp bulgaricus. A total of thirty nine isolates from dahi and yoghurt samples and two standard strainsLactobacillus delbrueckii ssp bulgaricus. NCDC 04 and NCDC 08 were subjected to plasmid profileanalysis using QIAGEN plasmid midi kit. The titratable acidity of the strains varied between 0.54 and1.73 per cent lactic acid and their proteolytic activity varied between 195 and 360ìg of tyrosine per mlof reconstituted non fat dry milk after 24 hours of incubation. On plasmid DNA analysis, six isolatesand one standard strain were found to contain plasmids of molecular size between 13.02 and 2.40 kbwith a minimum of 1 and maximum of 3 plasmids. The lactic cultures were subjected to elevatedtemperature (45°C) and intercalating dye—ethidium bromide and acridine orange. Subsequently theirlactose metabolism and proteolytic activity were correlated with plasmids and it was found that thosefunctions were plasmid mediated. Thus there is no doubt that increasing our knowledge aboutplasmids and their properties in Lactobacillus delbrueckii ssp bulgaricus will be useful in future todevelop improved and efficient starter cultures.DPS - 12Effect of Homogenization on Free RadicalScavenging Activity of MilkN.T. Vishwanatha; R.B. Sangwan; Rajesh K. Bajaj; Bimlesh Mann and Y.S. RajputDairy Chemistry Division, National Dairy Research Institute, Karnal -132001 (Haryana)Milk is a complex food whose consumption confers a number of nutritional benefits andantioxidative defense against oxidative stress. Free radical scavenging (FRS) activity of milk servesas an important nutritional property to gauze the potential benefits against oxidative damage andvarious diseases. Besides, FRS components such as proteins, vitamins, enzymes and other smallmolecules (urate, biliverdin etc.) present in milk play an important role in preventing lipid peroxidationand maintaining quality of milk. Different processing treatments are known to influence theantioxidant potential of milk. Cow and buffalo milk adjusted to different fat levels of 0.5- 4.0 % and0.5 -6.0 % , respectively, were subjected to pasteurization (72 0 C, 15s) / homogenization (2500psi,500psi) and evaluated for their FRS activity using 2,2’ azinobis 3-ethyl benz thiazoline 6-sulfonic acid(ABTS+) cationic radical as indicator reagent. It was expressed as equivalent to mM of Trolox,a water soluble vitamin E analogue as reference antioxidant. With the increase of fat content, theFRS activity increased both in homogenized and unhomogenized milk; however, it was more in caseof buffalo milk as compared to cow milk. Homogenization resulted in a decrease in FRS activity bothin cow and buffalo milk.

DPS - 13Modified Methods for Detection ofSucrose and Starch in Milk, Khoa and BurfiShaikh Ahesanvarish I. and Des RajDivision of Dairy Chemistry, National Dairy Research Institute, Karnal - 132001 (Haryana)Five adulterants namely sucrose, glucose, starch, urea and NaOH were added to milk.The milk thus adulterated was used for the preparation of khoa and burfi. The BIS (IS:1479, 1960)methods needed modification as they failed to detect the sucrose and starch in presence ofneutralizers especially when NaOH was added at ³ 0.1% in milk. For detection of sucrose, BIS methodwas modified by replacing the use of solid resorcinol pinch and HCl with a solution prepared bydissolving 0.5 g resorcinol in 35 ml of 12 N HCl making volume 100 ml with water. Addition of 1 ml ofthis solution to 1 ml test portion of sample was recommended. The modified method was notinterfered by any other adulterants for the detection of sucrose. Even formalin when used at 0.4% forpreservation purposes did not interfere. The minimum detectable limit was 0.05% sucrose along withother adulterants in milk and khoa. While for detecting starch, method was modified by adding 0.3 mlof 1 N sulphuric acid in the test portion of milk sample after boiling and cooling. The starch detectionby modified method was not interfered by any other adulterants. The modified method could detectstarch at minimum 0.05% level in milk and in the khoa and burfi prepared from the adulterated milk.The storage period up to 3 weeks of study of khoa samples after preservation with formalin (0.4%)did not have any effect on the detection of starch.DPS - 14Detection of Ghee Adulteration withCoconut Oil/Palm OilSofia P Zachariah, M K Bhavadasan, and B Surendra NathSouthern Campus, National Dairy Research Institute, Bangalore - 560 030.Ghee is an expensive product and is susceptible to be adulterated with vegetable oils.Several methods like determination of physico-chemical characteristics, phytosterol acetate test, chromatographicmethods, colour reactions etc, have been developed for the detection ofadulteration in ghee. However, these tests have limitations to detect adulteration of ghee. Detectionof coconut oil /palm oil in ghee is all the more difficult as their analytical characteristics are close tothose of ghee. The present study demonstrates the effectiveness of certain tests to detectadulteration of ghee with coconut oil /palm oil. It is concluded that determination of physico-chemicalcharacteristics mentioned in PFA for ghee cannot detect adulteration of ghee with coconut oil /palmoil. Determinations of Polenske value and crystallization time of fat at 17 0 C seem to be helpful todetect adulteration with these oils. A modified TLC method involving resolution of unsaponifiablematter could be used for routine analysis of ghee samples to detect adulteration. More reliablemethods for the detection of ghee were found to be the determination of yield of liquid fraction fromghee at 25 0 C and estimation of phytosterol by HPLC.17

DPS - 15 Lactic Acid Estimation in Milk Containing AdulterantsRajan Sharma, Darshan Lal, Raman Seth, B.K. Wadhwa, Y.S. RajputDairy Chemistry Division, National Dairy Research Institute, Karnal-132 001 (Haryana)Lactic acid content of milk reflects the quality and hygienic status of milk. Over the yearsdifferent methods have been developed for the estimation of lactic acid in milk and milk products.These methods are based on (i) conversion of lactic acid into acetaldehyde which subsequentlyreacts with p-hdyroxy diphenyl (BIS), (ii) liquid-liquid extraction of lactic acid from milk sample withdiethyl ether followed by colour reaction with ferric chloride (AOAC) and (iii) enzymatic conversion oflactic acid into pyruvic acid with simultaneous reduction of NAD to NADH (IDF). Since, there arenumber of reports of adulteration of milk, the efficacy of BIS, AOAC and IDF methods in milk wasstudied in the presence of various additives such as neutralizers (NaOH, NaHCO3), preservatives(formalin, H2O2) and other adulterants (glucose, urea). BIS method was unsuitable for estimation oflactic acid in milk containing formalin or glucose. Other additives viz., NaOH, NaHCO3, H2O2 andurea do not interfere in BIS method. In AOAC and IDF methods, lactic acid estimation is notinfluenced by presence of any of the listed additives in milk samples. L-lactic is major component intotal lactic acid in fresh raw milk and its proportion is further increased in raw milk samples stored at37°C for 6 h. IDF method applied to six months-old-formalin treated milk provided reliable results.DPS - 16 Effect of Fat Levels on Physico-Chemicaland Textural Properties of Filled Pizza Type CheeseS. K. Kanawjia, S. Singh , Sumit Arora, S.Makhal and H. K. KhuranaNational Dairy Research Institute, Karnal – 132 001 (Haryana)Pizza type cheese was made from buffalo skim milk standardized with vegetable oil(Gemini-refined soybean oil) to achieve 5 different fat levels in the final product having approximately5, 10, 20, 30 and 35 per cent. Buffalo milk Pizza cheese was also prepared with standardized milk atdifferent set targets. The experimental and control cheeses were made employing direct acidificationmethod. The effect of different manufacturing parameters, sensory, physico-chemical and texturalproperties were studied. The study revealed that fat contributes in the development of flavour, bodyand texture and textural properties of the cheese. The lowest fat level resulted in a inferior product.On the other hand highest fat level gave relatively softer product. No appreciable differences werenoticed in terms of various processing parameters studied. As the fat percentage was reduced, therewas an increase in moisture and protein content of the cheese. However, there was a significantdecrease in the moisture in non fat substance in the cheese as the fat percentage was reduced. Theyield, fat, and MFFS of cheese were directly related with the fat levels in the cheese milk. Whereas,moisture protein, salt and S/M were inversely related to fat levels in cheese. TPA studies revealedthat textural properties of cheese vary significantly with the level of fats/oils in cheese milk. Theexperimental cheeses scored lower sensory scores as compared to controls.

DPS - 17Studies on Development and Standardizationof Sterilized Carrot based Flavoured MilkMehar Afroz Qureshi; Goel, B.K.; Uprit, S.; Asgar S. and Singh, K.C.P.Department of Dairy Technology, College of Dairy Technology, Raipur (C.G.)Carrot (Daucas Carota) is highly valued for its nutritional and therapeutic properties andcarotenoids content. The high intake of carotenoids help in decreasing the incidence of somediseases like cancer, muscular degeneration, cardiovascular and pathological processes in humanhealth. Carrot juice is also helpful in growth of bifidobacterium bifidum in the infant’s digestive system.In the development of this product natural colour and flavour of carrot would eliminate the addition ofartificial colour and flavour to the flavoured milk. Carrot based flavoured milk have been developedusing 10, 20 and 30 per cent carrot juice and shredded carrot with 15 per cent sugar. The product wassterilized and stored at room temperature for chemical analysis and sensory evaluation. The sensoryevaluation of the product was carried out on 9 point Hedonic scale. The flavoured milk containing 20per cent carrot for juice and shredded was preferred mostly by the judges. The product was wellaccepted upto one month of storage at room temperature.DPS - 18Technology for Production of Kadhiwith Commercial Shelf-lifeManohar, S. S. and B.V. BalasubramanyamSouthern Campus, National Dairy Research Institute, Bangalore – 560 030Kadhi is a dahi based ethnic culinary product prepared in most part of our country and is popularby different names. It is generally prepared by cooking dahi with bengal gram flour, salt chillipowder and seasoning materials. Vegetables are also added as filling materials. The shelf life of theproduct is 24 to 48 hours depending on method of preparation and storage conditions. No standardtechnology for production of uniform quality with long shelf life is available for commercialexploitation. Hence, attempts were made to optimize the ingredients and process for the productionof good quality Kadhi. The use of 2.0% fat and 8.5% MSNF was found suitable for preparation ofgood quality Kadhi with optimum mouthfeel. Use of yoghurt culture for dahi production and fermentingmilk to 1.0% acidity level resulted in most acceptable product. Higher acidity in dahi resulted ingrainy texture to the product with whey separation. The Bengal gram flour at 5% of dahi (w/w) gaveoptimum consistency to the product. Use of lower level resulted in thinner consistency and dahiflavour dominated in the product. The standardized Kadhi was subjected to retort processing attwo F 0values of 3.0 and 5.0. The sensory studies indicated that both the samples processed at3.0 and 5.0 F 0values stored well upto more than 5 weeks.19

DPS - 19Studies on Development andStandardization of Doda BurfiS.R.Gajbhiye, Dr. B.K.Goel, Dr. S. uprit, Shri S. Asgar and Dr. K.C.P. SinghDept. of Dairy Technology, College of Dairy Technology, Raipur (C.G.)Doda Burfi is one of the traditional Indian cereal based milk products of Punjab. Traditionally,Doda Burfi is made by crushed wheat grains (sanmak), wheat flour, sugar and ghee in differentproportions. The combination of lysine-rich milk protein with lysine-deficient cereals such as wheatdelivers the synergistic effect, which imparts a high nutritional profile in the products. Sprouts arepredigested food; they have high biological efficiency value than whole grains. In sprouted wheat,vitamin B-12 quadruples, other B vitamins increases 3 to 12 times and vitamin E content triples ascompared to wheat grain. Sprouting the wheat improves digestibility and increases bioavailability ofprotein, carbohydrates and vitamins. There is a need to standardize the process of manufacturingDoda Burfi and further improve its properties by replacing sanmak by dried sprouted wheat grains.Study was conducted with three levels of dried sprouted wheat grains (5, 7, 9 per cent) and threelevels of sugar (7, 8, 9 per cent) and the per cent of wheat flour and ghee were kept constant @ of2 per cent each. The most acceptable combination found is 7 per cent dry sprouted wheat grain,7 per cent sugar and 2 per cent wheat flour were identified with respect to milk.DPS - 20Assessment of Flavour Profile in Low CalorieChanna Based Sweets Using Unique SugarReplacer with Health Benefits.Navaneetha R*, Roopa K.S* and Natarajan .A.M.***Smt. V.H.D. Central Institute of Home Science., Bangalore – 560 001.**R & D Centre, K.C. Das Private Limited., Bangalore – 560 001.Among the sweets, the most commonly consumed by a large section of population is channabased. In our studies to develop low calorie channa based sweets, Polyol artificial sweetener wasfound to meet all the requirements for diabetic and diet conscious persons, besides possessing themost important therapeutic properties. Isomalt is the only artificial sweetener endowed with theabove health benefits, without affecting the sensory qualities of the low calorie sweets. Keeping theabove fact in view and to see whether there is any change in the profile of flavour compounds, asystematic study was undertaken by subjecting the natural channa based sweet and sweetsprepared using synthetic sweeteners for flavour profile by Capillary Gas Chromatography (GC) analysis.The results obtained have shown minor difference in the flavour profile between control and lowcalorie channa based sweets. In all 22 peaks were found in control Rasogolla while low calorie experimentalsweets exhibited 21 peaks. The only difference in the flavour profile between control andexperimental Rasogolla is the presence of two flavour components Acetone and Propandiol with apeak value of 5.18 and 22.61 in experimental low calorie Rasogolla, while these two componentswere present at very low concentration in control Rasogolla. This study has shown that the low caloriesweets prepared using artificial sweetener did not show any significant change in the flavour profilecompared to control product prepared using sucrose.

DPS - 21Effect of Incorporation of WPC andSodium Caseinate on Quality of Paneer SpreadRamachandra Rao, H.G and Arun Kumar HDept. of Dairy Technology, Dairy Science College, KVAFSU, Bangalore - 560 024Paneer spread is an acid coagulated, smooth and spreadable product. Standardized milk (4.5%fat and 8.5% SNF) was heated to 90 0 C and cooled to 65 0 C. Milk was coagulated by addition of 1%citric acid solution. Whey was separated and paneer curd was then incorporated with WPC at 5, 10,15 or 20 per cent level. On similar lines, sodium caseinate was incorporated at 2, 5,10 or 15 per centlevel, heat processed and grinded in mixer-grinder, to optimize the desired level of incorporation ofboth WPC and sodium caseinate. WPC at 10% level and sodium caseinate at 5% levels producedspreads with improved consistency, better body and texture and spraedability in addition to highernutrional values as compared to control.DPS - 22Development of Milk Based Junket LikeProduct from Kutki GrainsSandey, K. K., Shri Shakeel Asgar, Dr. B.K. Goel, Dr. S. Uprit and Dr. K.C.P. SinghDept. of Dairy Technology, College of Dairy Technology, Raipur (CG)The modern trend for development of new food products aspires for complementary foods inorder to fulfill the widening gap of food availability and nutritional security. The present research workconfine in the product development of kutki grains by taking milk as the base materials. Kutki (littlemillet) is leading produce under the categories of minor millets and constitute the food of theeconomically weaker sections of dry land regions in India. Nutritive value of kutki is comparable oreven superior to that of major cereals like rice and wheat. Kutki is a popular food among diabeticpatients and helpful in lowering Coronary Heart Diseases incidence, because of its low in saturatedfatty acids, rich in carbohydrate and dietary fiber content. Keeping above points in view, efforts havebeen made to develop a technology for production of milk based junket like product from kutki grains.Three levels of kutki flour and sugar powder i.e. 10, 20, and 30 per cent of milk were tried in productformulation. The product made from kutki flour level of 10 per cent and sugar level of 30 per cent wasfound more acceptable on sensory characteristics of products. This combination of product was alsofound to be techno-economically feasible.21

DPS - 23 Optimization of Ingredients for Manufacture ofMango Lassi Using Response Surface MethodologyH. K. Khurana and S. K. KanawjiaNational Dairy Research Institute, Karnal – 132 001 (Haryana)Both fermented milk products and fruits connect to good health and wellness thus incorporationof fruits in fermented milk products would not only aid in enhanced nutrition, value addition, productdiversification and checking the post harvest losses but also help in enhancing the profitability of milkand fruit producers as well as processors. This study was carried out to optimize ingredients for theformulation of Mango lassi i. e. Mango based fermented milk beverage. The individual and interactiveeffects of milk fat, sugar and mango pulp on sensory and physicochemical properties of Mango lassiwere studied using Response Surface Methodology with Central Composite Rotatable Design(3 variables and 5 levels each). A total of 20 trials were conducted according to the RSM design andoptimization was carried out using Design Expert – 7.0 software. The optimum formulation conditionsof 1.25 kg milk fat, 14.4 kg sugar and 10.99 kg mango pulp per 100 kg curd were recommendedfor the blend formulation yielding acceptable and good quality Mango lassi. Thus, the mango lassideveloped through optimization of various ingredients had corresponding response values of flavor,consistency, sweetness, color/appearance, pH, acidity, viscosity and whey separation as 42.06, 27.83,8.57, 8.61, 4.42, 0.72% LA, 31 cP and 2.38ml/ 10 ml, respectively.DPS - 24Effect of Modified Atmosphere andPackaging Materials on Quality of PaneerS. Karthikeyan * , B.V. Venkateshaiah * , T.N.Tulasidas *, P.A. Shankar * and K. Jayaraj Rao ***Dairy Science College, KVAFSU, Bangalore – 560 024**Southern Campus, National Dairy Research Institute, Bangalore – 560 030The effect of various modified atmosphere (100% N 2, 50% N 2+50% CO 2, 100% CO 2) anddifferent packaging materials viz., P1 (PET/PE) and P2 (PET/PE/Metellosin/PE) on the quality ofpaneer stored at 30 ± 1 o C was investigated. The control and paneer samples packed under variousmodified atmosphere (MA) in P1 and P2 packages were analyzed for chemical, microbiological,rheological and sensory qualities at regular interval. The chemical, microbiological, rheological andsensory qualities of fresh paneer packed under various MA in P1 and P2 packaging materials did notdiffer significantly from control paneer. During storage at 30 ± 1 o C, paneer under 100% CO 2hadsignificantly lower acidity, soluble nitrogen (SN), free fatty acids (FFA), coliforms, standard platecount (SPC) and yeast and mould count ( YMC) , and higher pH, hardness, springiness, chosiveness,chewiness, higher flavour, body and texture and total scores than control. Among packagingmaterials, paneer in P2 showed significantly less increase in acidity, SN and FFA, coliforms, SPC andYMC, higher body and texture, flavour and total scores than paneer samples packed in P1 package.The interaction effect between gas and packages was found to be non-significant for all theparameters during the storage period. The control paneer had 1 day while the modified atmospherepackaged paneer had 2 days shelf-life at 30 ± 1 o C. By adopting modified atmosphere packaging, theshelf-life of paneer could be extended without adversely affecting the chemical, rheological andsensory quality of paneer.

DPS - 25 Optimization of Ingredients Level forMost Acceptable Basundi Made from Buffalo MilkPagote, C.N.Southern Campus, National Dairy Research Institute, Bangalore – 560 030Basundi is one of the indigenous concentrated and sweetened milk-products, which is quitepopular in western part of India. It is mainly prepared in houses on special occasions as a delicioussweet dish. It is also prepared and marketed by ‘halwais’ in a few cities. Hence, its composition andquality is widely variable depending on the ingredients used as well as skill. Basundi making bytraditional methods requires longer time and thus it is troublesome job, which is also one of the majorfactors for getting variable composition and quality. However, Basundi made from buffalo milk givesgood flavor and texture, even at variable concentration of milk solids in product, as compare to thatfrom cow milk. Hence, buffalo milk is generally preferred for its preparation. Since, Basundi is verydelicious and popular product, it presents great potentiality in the work market, if it is developedperfectly with its traditional characteristics and with a longer shelf life. Hence, attempt was beenmade to optimize the ingredients level such as L fat to SNF ratio in milk, degree of milk concentrationduring evaporation and amount of sugar and its stage of addition, etc for getting the uniform and mostacceptable Basundi from buffalo milk.DPS - 26Studies on Development andStandardization of Sterilized Carrot KheerMehar Afroz Qureshi; Goel, B.K.; Uprit, S.; Asgar S. and Singh, K.C.P.Department of Dairy Technology, College of Dairy Technology, Raipur (C.G.)Traditional Indian dairy products contains a significant proportion of milk nutrients andtherefore are highly nutrious. Carrot is most commonly used for preparation of the carrot halwa in thenorthern and central part of the India. It is available for a short duration in the market. There is a needto preserve it most effectively and economically. An attempt was made to develop sterilized carrotkheer not only for their taste and delight of eating but also for their high nutritional quality and bettershelf life. For preparation of the carrot kheer shredded carrot was cooked in presence of ghee todevelop characteristic flavour. Other ingredients like milk, sugar and dry fruits were added to it andthe whole mass was cooked till the desired consistency was obtained and then sterilized. Shreddedcarrot was added at three different levels of 20, 30 and 40 perc ent with 8 per cent sugar. The carrotkheer containing 30 per cent shredded carrot was most preferred by the judges. Despite theimproved shelf life, palatability, and acceptability, product also had improved taste and nutritionalquality. Quality of the products was well within acceptable limit upto 1 month of storage at roomtemperature. Carrot halwa as an end product can also be obtained.23

DPS - 27Effective Method For Convenient Handlingand Preparation of Dried RossogollaThrough Osmotic DehydrationNeethu Narendran and A.M. NatarajanK.C.Das R&D Laboratory, Church Street, Bangalore - 560 001Rossogolla is undoubtedly one of the best, not only of Bengali sweets but also of all Indiansweets. This succulent ball of chhana soaked in sugar syrup has delighted the taste buds of millionsof connoisseurs for more than 100 years. Rossogolla suspended in sugar syrup is normally cannedand subjected to boiling. In order to obtain a long shelf life for rossogolla and also provide aconvenient method of preparing the product fresh, an attempt was made in this investigation tostandardize a method for osmotic drying of rossogolla. Chhana ball subjected to boiling in 60-brixsugar syrup was used for osmotic drying. Osmotic drying was carried out at different temperatures(70-75-80 0 C) in a hot cabinet for a period of 24 hrs. Rossogolla prepared and boiled in 60 brix sugarsyrup subjected to drying at 70°C for 24 hours, yielded a dry product with a moisture content less than10%. The dried rossogolla balls boiled in sugar syrup 35-40 brix in a closed container for 5 minuteswas found to restore its increased size and shape without change in the color. Osmotically driedrossogolla secured a high sensory score of 6.5 out of 7 by hedonic rating.DPS - 28Development of Probiotic Cottage Cheesewith Hypocholesterolemic EffectS. Makhal and S. K.KanawjiaNational Dairy Research Institute, Karnal – 132 001 (Haryana)The present study was undertaken to amalgamate some health benefits of probiotic culture tothe cottage cheese with the special emphasis given on the hypocholesterolemic effect of probiotics toreduce the risks of atherosclerotic CVDs. The study established that L. acidophilus NCDC-14 has invitro ability to eliminate cholesterol and deconjugate taurocholate from the synthetic media andproduce antagonism towards some common pathogens. The organism was also proved successfulin vitro to endure the gastrointestinal tract transient and adhere to the intestinal mucosae. Animalfeeding trial using rat model also confirmed that L. acidophilus NCDC-14 successfully colonizes inthe rats’ intestine and attaches in vivo to colonic mucosae. The findings also established thatsupplementation of direct acidified cottage cheese, ad libitum once a day besides feeding cholesterolenriched diet for 28 days, incorporated with 107-108 cells of L. acidophilus NCDC-14 per g produceda total reduction in plasma cholesterol and plasma LDL cholesterol levels by 28.60 and ~24.50 percent, respectively with a corresponding elevation in plasma HDL cholesterol level by ~37.20 per centas well as an equivalent decline in cardiovascular risk factor by ~64 per cent. Further clinical studiesare a prerequisite for proving efficacy of this particular strain because of the limitations withextrapolating from data obtained from in vitro and animal studies.

DPS - 29Studies on Suitability of Some ChhattisgarhAromatic Varieties of Rice and MilletSawan Barnyard Millet for Preparation of KheerJ.S. Chapke, B.K.Goel, and S. Uprit, S. Asgar, and K.C.P. SinghDept. of Dairy Technology, College of Dairy Technology, Raipur (C.G.)Kheer is a traditional Indian dairy product and occupies a special position due to high nutritionaland sensory properties. The study was carried out on suitability of Chhattisgarh aromatic varieties ofrice such as Dubraj, Tulsimanjari, Vishnubhog and millet Sawan-Barnyard millet (Echinochloafrumentacea L.) for preparation of kheer. Control sample was Basmati rice. In Body and texturecharacteristics kheer prepared from Sawan (Barnyard Millet) and Tulsimanjari varieties was foundsuperier than other varieties, similarly in Flavour and aroma characteristic variety Dubraj, in theOverall acceptance characteristics of the kheer prepared from varieties Dubraj, Sawan, Tulsimanjariand Vishnubhog has got more acceptability. Mouth feel characteristic of the kheer prepared fromSawan and Vishnubhog was also superior. In all respect the kheer prepared from Chhattisgarharomatic varieties of rice and millet Sawan Barnyard millet was found statistically superior to that ofthe Basmati rice.DPS - 30Use of Acidified and Cultured Whey asCoagulants in the Manufacture of PaneerP. N. Zanjad, D. S. Deshmukh, M. Raziuddin and K. S. RathodDept. of LPT, College of Vety & Anim. Sciences, Parbhani - 431 402 (Maharashtra)The quality of paneer made from standardized cow milk (5% fat) using coagulants viz;cultured whey with S. lactis (T1), cultured whey with L. acidophilus (T2), cultured whey withS. thermophilus + L. bulgaricus {yoghurt culture} (T3), cultured whey with S. thermophilus + L.bulgaricus + L. acidophilus (T4) acidified whey with 1% citric acid (T5) and acidified whey with 1%lactic acid (T6) at 80 and 90 o C coagulation temperatures. Results indicated that fat recovery washigher in paneer at both the coagulation temperatures using cultured whey with L. acidophilus (T2)and acidified whey with citric acid (T5), whereas highest total solids recovery was observed in theproduct made by using 1% lactic acid whey (T6). Irrespective of acidified whey treatments, the yieldof paneer was highest at 80 o C coagulation temperature as compared to 90 o C. The sensory quality ofpaneer made at 80 o C did not differ significantly using both acidified and cultured whey coagulants.Similarly, the differences were non significant at 90 o C except body and texture where the sensoryscore was significantly better in control as well as in paneer made by using cultured whey withyoghurt culture (T3). The paneer made by using cultured whey with yoghurt culture (T3) exhibitedsignificantly higher values for hardness, springiness and gumminess as compared to that of othercultured and acidified whey treatments including control.25

DPS - 31Application of Thin Film Scraped SurfaceHeat Exchanger for Manufacture of BasundiYadav Deepti and Pagote, C NSouthern Campus, National Dairy Research Institute, Bangalore – 560 030Traditional method of Basundi making is a manual operation which is laborious and more timeconsuming. There is a need to have mechanized process of Basundi making to ensure not only thequality of product, but also the quantity to be made in less time by a single person. Hence, the studywas conducted to evaluate the suitability of ‘thin film scraped surface heat exchanger (TSSHE)’ forthe mechanization of process of Basundi making on large scale production. Trials were taken atdifferent levels of steam pressure (0.8, 1.0 and 1.2 kg/cm 2 ) and milk flow rate (2.5, 3.5 and 4.5 kg/min). The required residence time for milk in TSSHE was estimated for getting optimum total solids inthe final product. The quality of product prepared by each combination of steam pressure and milkflow rate was evaluated using 9-point hedonic scale. It was observed that the acceptable quality ofBasundi with regard to its ogranoleptic characteristics except colour, was obtained at 0.8 lh/cm2steam pressure along with 23.5 kg/min flow rate of milk as compared to that of other combinations.It was also noted that the application of TSSHE would hasten the process and may be found usefulfor mechanization of Basundi making.DPS - 32Strength of a Sledgehammer through Powerof Sound Waves : Powerwave Acoustic HornsK. SairamanGE Energy, Shivajinagar, Pune – 411 016Proper operation of equipment is critical to the overall production process and necessary tocomply with environmental regulations, This paper attempts to review some of the latest and mostcost-effective choices available for eliminating arching, ratholing, bridging, dust built-up in hoppers,bins, silos, fabric filter dust collectors and other APC equipments. Acoustic cleaners are air-operateddevices that emit low frequency, high-energy sound waves, which are produced by compressed airrapidly entering the sound generator (driver), causing the diaphragm to flex. As the pressure isequalized, the diaphragm impacts the pedestal, generating a sound waver that is then amplified bythe cleaner bell. The sound waves create vibrations that can break apart and dislodge materialdeposits from surfaces. The vibrations are similar to those created by striking the surface with amechanical impact. However, with acoustic energy (unlike a sledgehammer) there is no threat ofstructural damage. Vibrations are powerful enough to break apart heavy concentrations ofparticulate, but gentle enough not to hurt the surface. The paper details Technical working ofAcoustic Horn and Success story of Heinz India whereby the spray drier was freed fromconglomeration of Power Deposits.

DPS - 33Development of a Comprehensive Software forits Ready-Made Use in Dairy Processing,Formulation and CalculationS. R. Suruse*, S. Uprit**, and A.K. Agrawal**Department of Dairy Engineering, College of Dairy Technology, Raipur (C.G.)**Department of Dairy Technology, College of Dairy Technology, Raipur (C.G.)Efforts are made to develop comprehensive software for its ready-made use in dairy to meetindustrial as well educational requirements. User-friendly software was developed using Visual Basic6.0 (front-end) and Microsoft Access 7.0 (back-end). Ramification of data from the fields of dairytechnology and dairy engineering were carried out for software development. The various operationsin dairying were categorized under menus ‘procurement’, ‘processing’, and ‘production’, and ‘readyreckner’. Procurement menu allows user to purchase milk based on the parameters viz. type,quantity, composition, and quality of milk as per requirement of plant/DCS. It can generate reportand print payment slips. Frequently used dairy processes such as separation, standardization,neutralization, reconstitution, and recombination are accommodated under processing menu.Production menu contains the several indigenous and western dairy products. This menu can beused in ingredient and mix formulation calculations for dairy products. The ready reckner menuprovides information to the user instantly on various aspects of dairying. Quick and accurate resultscan be obtained through developed software (DT_PROFORMAL) in dairying.DPS - 34Cooking Kinetics In IndigenousDairy Product ProcessingA.S. Khojare, V.V. Niras and S.U. SuryanwanshiDepartment of Dairy Science, Vivekanand A & SDCS College (BAMU)Samarthnagar, Aurangabad - 431 001 (Maharashtra)Cooking is based on kinetics, heat transfer and mass transfer. Increase in temperature leads toincrease in speed of molecule in the food. The greater speed more the collision. These collisionsbetween the molecules leads to changes in molecular structure by creating new molecules. Thesenew molecules have characteristics color, flavor and texture. The process becomes morecomplicated as the operation become transient due to continuously change in composition of theproduct and medium simultaneously. Apart from this various chemical reactions takes place in theproduct such as gelatinization of startch, dunaturation of protein and decrease in moisture. Therechanges being about swelling of product, forming crusty layer, appearance of golden color, thermalsoftening good texture and taste. The paper aims at introducing the concept of optimizing cookingprocess in the manufacture of indigenous dairy products and to suggest suitable mathematical modelfor the process. This information is useful to selecting optimized process parameters condition. Theapproximate modes of mass transport phenomenon in cooking process of selected indigenousproducts have been defined and suitable mathematical model are suggested to optimize the processfor mass production of indigenous milk products.27

DPS - 35Development of Milk Solids and SorghumBased Extruded Breakfast FoodK. V. Reddy & Satish KulkarniSouthern Campus, NDRI, Bangalore - 560 030Extrusion is being increasingly used for the manufacture of a variety of snack foods. In thisprocess, the cereals are cooked at high temperature for a short time. During the process, starch isgelatinized and protein is denatured, which improves their digestibility. Anti-nutritional factors thatmay be present also get inactivated. Microorganisms are largely destroyed and the product’sshelf-life is thereby extended. The products can also be fortified easily with additives. So far, sorghumextrusion products have not yet been produced on a commercial scale. An attempt was made toproduce sorghum based extruded breakfast food. Popped sorghum and roasted sorghum floorswere blended separately with milk powders (SMP/WMP) at 20, 30 and 40%. Sugar at 8% was addedin all the trials. The mixes were fed to extruder at 9 and 13% moisture and the temperature of extrusionwas kept constant at 120°C. The extrudates were tray dried to final moisture content of 6% andthe expansion ratio was in the range of 1.80- 2.15. This breakfast food was subjected to sensoryevaluation by a panel of judges on 9 point Hedonic scale. The extruded product with the formulationof roasted Sorghum:SMP:Sugar in 10:6:1 ratio scored higher score, in comparison to otherformulations, in terms of appearance and overall acceptability scores. Proximate composition of theproduct was Protein - 16.8%, Fat - 2.8% and Carbohydrate & Sugars - 74.3%. It can be concludedthat sorghum can effectively be used with milk solids to make an acceptable extruded breakfast food.DPS - 36Use of Staphylococcus Protein-A as anImmunodiagnostic Agent for Identification ofStaphylococcus MastitisPradip Kumar Das and Y. Hari BabuDept. of Veterinary Microbiology, KVAFSU, Veterinary College, Bidar - 585 401 KarnatakaMastitis in bovines continues to be a growing problem in lactating animals. Looking at theincidence of staphylococcal mastitis, considering the fact that protein-A content of coagulase positivestaphylococci has commonest marker of pathogenicity, the present research was undertaken todevelop a more rapid method of detection or identification of staphylococcal mastitis. A total of96 mastitic milk samples colleted from cows and buffaloes which were suffering from mastitis werescreened for isolation of Staphylococcus spps. Nutrient broth and Mannitol salt agar was found to besatisfactory for the isolation of Staphylococcus spps. A total of 46 isolates of Staphylococcus sppswere obtained. Characterization of Staphylococcus aureus was done and most of the isolates werepositive for all the biochemical tests. The protein-A concentration was found to be 1.275 mg/ml.DOT-ELISA was used for immunossary for detecting antigen in milk. Brown spots were seenindicating positive or Staphylococcus aureus in milk. Large number of mastitis milk sample can bedetected within a short period of time than other conventional methods. It is also help in detectingmastitis at an early stage so that economic loss due to mastitis can be reduced and treatment couldbe given early.

DPS - 37Admixing of Buttermilk to Buffalo Milk forQuality Production of ChhanaKumar J. and Gupta, V.K.Dairy Technology Division, National Dairy Research Institute, Karnal - 132 001 (Haryana)Chhana produced from buffalo milk has been reported to be hard and greasy and not fit forrasogolla preparation. Sweet cream buttermilk (SCBM), on the other hand, is known for producingextra soft chhana. An investigation was undertaken to make optimum quality chhana byadmixing different proportion of SCBM (0, 25, 40, 60 and 75%, on total solid basis) to buffalo milk. Asproportion of SCBM in buffalo milk increased, there was significantly (p

DPS - 39In-Vitro Effect of Antibiotics in Milkon Platelet AggregationChand Ram; Balasubramanya, N.N. and Bhavadasan, M. K.Southern Campus, NDRI, Bangalore - 560 030Antibiotics find their way into milk through the blood of treated animals. Misuse of these drugscannot be ruled out to prevent microbial growth during transportation to distant places. Therefore,present investigation aimed at determining the effect of antibiotic-spiked milk in presence of addedalbumin. The milk was spiked at variable levels of β-lactams (ampicillin & penicillin), andoxytetracycline along with albumin. Antibiotic spiked milk along with albumin was mixed with bloodplatelet buffer in ELISA plate wells. This was divided into two sets- first containing collagen andsecond adenosine diphosphate (ADP) solutions. Results on inhibitory effect of antibiotics in milk onplatelet aggregation showed that maximum inhibition was observed at 150 ppb level of penicillin inpresence of 10 µM adenosine diphoshate (ADP), while 200 ppb level was required to show the sameeffect with collagen. A similar trend was observed in case of ampicillin. Oxytetracycline on the otherhand, was found to have pronounced inhibition of platelet aggregation with collagen as compared toβ-lactams antibiotics. Further, antibiotics along with added albumin gave adverse effect on plateletaggregation. The results support the view that conjugation of antibiotic with albumin prolongs bloodclotting time as compared to antibiotics alone. Hence, consumption of antibiotic contaminated milkshould be avoided specially in case of vulnerable group.DPS - 40Process Optimization for Manufactureof Milk Cake Made from Cow MilkRavi Varma, V and Kotilinga Reddy, YDairy Technology ProgrammeSri Venkateswara Veterinary University, Tirupati – 517502 (AP)Standardization of technology for manufacture of milk cake using cow milk was carried out withrespect to fat, various levels of critic acid, sugar and stage of addition of sugar to milk. Increasedlevels of fat in milk cake resulted in increase of fat, FFA and decrease in protein, total carbohydratesand ash contents. Sensory evaluation of Milk cake prepared with cow milk having 6 percent fat gaverich appearance to the product than 4 and 5 percent levels of fat in milk. Good consistency, granularsize and optimum browning in the center of the milk cake was noticed, when prepared with theaddition of 12% sugar. A standard method was developed for manufacture of milk cake using6 percent fat containing cow milk with 0.02 percent citric acid as coagulant. The milk cake packed inpolyethylene covers and was stored at room and refrigeration temperatures to study the shelf life. Agradual decrease in moisture and pH while an increase in acidity and FFA value of milk cake wereobserved when stored at both temperatures. A gradual decrease in sensory scores of all attributeswas observed at both the temperatures of storage. The milk cake stored at room temperature foundacceptable up to 6 days of storage. However, the shelf life could be increased up to 21 days incase ofrefrigeration stored milk cake.

DPS - 41Evaluation of Selected TechnologicalParameters for Manufacture of ChhashVenkatrao Alaparthi, M.J.Solanky, P.S. Prajapati and K. M. GhodkeDept. of Dairy Technology, SMC College of Dairy Science, AAU, Anand – 388110 (Gujarat)Chhash is a “ready-to-serve” fermented milk which is refreshing and delicious taste besidesits therapeutic and nutritional properties. Hence, the study was undertaken to evaluate selectedparameters for manufacture of chhash. It was found during the course of investigation that,Streptococcus thermophilus (HST) and Lactobacillus delbruckii sub sp. bulgaricus (LBW) in the ratioof 1:1 at a rate of 2.0 % (v/v) is suitable for the production of Dahi intended for Chhash manufacture,desired level of TMS in Chhash is 7.0% and acidity is 0.6% L.A., Sodium alginate @ 0.05% (w/v)ofChhash is the suitable stabilizer, heat treatment of the product either by using batch method (75 0 C/5 min) or HTST method (75 0 C/16sec.) enhance the keeping quality of Chhash to 12 days at refrigeratedtemperature (7±1 0 C), whereas in case of untreated one (control) the shelf life is 4 days only,Cheddar cheese whey @ 20% (v/v) of Dahi can be used without affecting sensory quality of Chhash,C u m i n@ 0.4% (w/v) and common salt @ 0.5% (w/v) of Chhash can improve the sensory score of Chhash,incorporation of cumin and common salt enhance the shelf life of Chhash to 14 days and finally thecost of 200 ml. Chhash worked out to Rs. 1.55/-.DPS - 42 Preparation of Lactose Hydrolyzed Whey BeverageShital S. Deosarkar, P.S. Prajapati, A. J. Pandya and M. J. SolankyDept. of Dairy Technology, SMC College of Dairy Science, AAU, Anand – 388110The technological aspects of manufacture of beverage using whey / UF permeate wasattempted. The relative performance of enzyme in whey and permeate was evaluated under selectedconditions and higher degree of hydrolysis was obtained in permeate (86.73 %) compared to whey(84.49 %) at a lactase enzyme concentration of 0.4 ml/lit. at 37 o C for 4 hrs. In the first phase, wheybeverages were prepared containing four different media. Beverage containing whey and hydrolyzedwhey had high fat, protein, and T.S. content compared to others. The sensory attribute study showedthat there only significant (improved) effect of different media and stabilizers body score(consistency) which was significantly improved, being optimum with guar gum. In second phase, fourdifferent media with two different types of falvour (mango and pineapple) were studied for theirsuitability in preparation of beverages. Hydrolyzed permeate with mango pulp had secured thehighest scores from overall acceptability point of view. In third phase of study, the lactose hydrolyzedpermeate was added with two different type of falvour (mango and pineapple), two levels of guar gum(0.1 and 0.2 %) and two levels of sugar (5 and 7 %). In sensory evaluation of product, it was foundthat lactose hydrolyzed permeate with mango flavour and 5 % sugar and 0.1 % guar gum scored thehighest score with respect to all sensory attributes. The lactose hydrolyzed whey beverage wassubjected to storage studies with the addition of two different preservatives, namely, sorbic acid (SA)(@ 0.06 %) and sodium benzoate (SB) (@ 0.03 %) under refrigeration conditions (7±10 0 C). Thepanel of judges rejected control samples after 14 days of storage. However, in case of beveragescontaining preservatives remained safe for 35 days. The approximate cost of production for 200 ml ofbeverage was worked out to Rs. 2.32 /-.31

DPS - 43Light-Oxidized Flavour Defect of MilkSachin Sarda, M. J. Solanky and H. G. PatelDept. of Dairy Technology, SMC College of Dairy Science, AAU, Anand – 388 110 (Gujarat)It is well known that milk, if exposed to either sunlight or artificial light can develop flavourchanges and nutrient losses. In present study, whole fat (6 %) milk samples were exposed to directsunlight during morning hours of the day for time intervals of 10 min., 20 min., 30 min. and for 1 hr.The samples were packed in 200 ml glass bottles and 200 ml transparent polyethylene pouches.It was found that exposure of milk either in Glass bottles or Pouches, even for 10 min had the Lightinduced flavour. This was more pronounced in milk, which had more exposure time. The minimumtime of storage for pronounced defect was observed to be 1 hr. at refrigeration temperature. As theexposure time increased the samples were commented to be “Very much objectionable” by theexpert panel of judges. Though the convenience of plastic containers is attractive to mostconsumers, light-oxidized defect is more common in this type of packaging when compared topaperboard, so extra care is needed during transport and storage. Plastics containing light blockingagents or coloring (yellow, carbon black sandwiched layer) are used by some companies to protecttheir products from light-activated off-falvour and vitamin degradation. Lastly, protecting milk fromlight should not end at the store.DPS - 44Studies on Drying Characteristics of KhoaS. Shaw and A.K. AgrawalDept. of Dairy Engineering, College of Dairy Technology, Raipur (C.G.)The present study deals with the determination of drying characteristics of khoa using hot airoven, vacuum oven and indirect solar cabinet dryer. The influence of independent parameters of timeand temperature of drying was determined on the dependent parameters like convective heattransfer coefficient, specific heat, thermal conductivity and thermal diffusivity. The mass and energybalance of the drying systems were also established. The analysis of the drying characteristics showedthat the rate of moisture removal was high in the beginning and it declined later for all the ovens.Khoa recorded two falling rate periods in the indirect solar cabinet dryer. The drying process forpreparation of khoa was evaluated for per cent moisture reduction, drying rate, drying ratio andhighest moisture per cent reduction as compared to other ovens. However, khoa when dried in hot airoven showed better product characteristics as compared to other ovens. The moisture content ofdriedkhoapowder was within a close range of 3.01 – 3.12 per cent. After reconstitution, the khoa powder waseasily reconstituted into dough. The analysis, the vacuum oven at 80 0 C is found to be the best dryerfor drying of khoa in comparison to hot air oven and the indirect solar cabinet dryer.

DPS - 45Rate of Acidity Development by VariousStarter Cultures in Sweet Cream ButtermilkRetentate Obtained by Ultra Filtration (UF)Prafulla Salunke, Hasmukh A. Patel, V. N. Borkhatriya and P. N. ThakarSMC College of Dairy Science, Anand Agricultural University, Anand-388 110, (Gujarat)The influence of three selected starter cultures on acidity (as lactic acid) development in ultrafiltration (UF) retentate obtained from fresh sweet cream buttermilk (SCBM) was studied. The SCBMretentate was obtained using UF plant (Peterson Candy International, England), which had totalsolids (ratio of concentration) and protein (ratio of concentration) content of 12.63% (1.34) and 4.69%(1.55), respectively. Three starter cultures used were Streptococcus lactis (C 1), Streptococcus cremoris(C 2) and yogurt culture (Streptococcus thermophilus and Lactobacillus bulgaricus) (C 3), added @2%, followed by incubation on 23, 23 and 42 o C respectively. The original UF-substrate of SCBM aswell as 1:1 mixture of retentate and corresponding original SCBM was used to evaluate starter culturegrowth in terms of acidity development. Acidity was measured before and soon after starter addition(0h), at 4h and then at the interval of one hour till 0.4 % (or higher) acidity was recorded. The valuesfor acidity after 4h in SCBM retantate were 0.288, 0.252 and 0.492, while for mixture this was 0.311,0.297 and 0.501. The rate of acidity development significantly (p

DPS - 47Studies on Antibacterial Properties ofProbiotic Acido-Bifido-YoghurtBajad, D. N.; Khedkar, C. D.; Sarode, A. R., Kalyankar, S. D. and Patil, M. R.College of Dairy Technology, Warud(Pusad)-445 204(Maharashtra)Probiotic Acido-bifido-yoghurt was prepared from buffalo milk standardized to 18% TS. Regularyoghurt starter cultures along with a proven strain of probiotic Lactobacillus acidophilus and a humanstrain of Bifidobacterium bifidum were inoculated in the suitably thermal processed milk. Cell-freeculture(CFC) filtrates were obtained from the inoculated milk at an intervals of 6, 12, 18, 24 and 30 h.Antibacterial activity of CFC from normal yoghurt, Acidophilus milk, Bifidus milk and probioticAcido-bifido-yoghurt was studied using cup-well assay against enterotoxigenic Staphylococcus aureus,mastitic strain of Escherichia coli,Yersinia enterocolitica, pathogenic Pseudomonas aeruginosa,Bacillus cereus and Salmonella typhi. It was observed that CFC of Acido-bifido-yoghurt demonstratedthe highest zone of inhibition as compared to rest of the products. Highest inhibitory effect was seenon Ps. aeruginosa (29.00 mm including 7 mm of bore) followed by E. coli (28.4), Staph. aureus (27.6),B. cereus(27.1), Y. enterocolitica and Sal. typhi (24.8). It was further observed that the antibacterialeffect of the products under investigation was highest at 24 h followed by which there was a gradualdecline in the effect. It was concluded from this study that when these four culture organisms aregrown in association they exert a synergistic antibacterial effect on the test organisms.DPS - 48Evaluation of Physico-Chemical Propertiesof Whole Milk PowderM. R. Patil; C.D. Khedkar; D.N. Bajad; S. D. Chavan and S.D. KalyankarCollege of Dairy Technology, Warud (Pusad)Whole Milk Powder (WMP) of various brands were analysed for physico-chemical properties ITwas found that WMP samples are below the prescribed PFA standards. The samples under investigationfulfill the requirements of standard grade. It was found that most of the samples of WMP conformedto prescribed standards of PFA and BIS with respect to acidity. The scorched particles of WMPobserved were in the range as per ADMI specifications. The data on microbial quality revealed that allof the samples were conforming the standards for SPC and coliform counts with respect to PFA andBIS.

DPS - 49Is A Probiotic Dahi Safe For Human Consumption?Patil, A. M.*; Desosarkar, Shital S.*; Kalyankar, S. D.**and Khedkar, C. D.***Dept. Of Dairy Science, Shivaji College, Udgir Distt. Latur (Maharashtra)**Dept. of Dairy Microbiology, College of Dairy Technology, Warud(Pusad)-445 204The probiotic Dahi was prepared by inoculating standardized buffalo milk with a human strain ofproven probiotic culture of Lactobacillus acidophilus-LBKV 3@3%(v/v). It was incubated at 40 o C for3 h followed by inoculation of aforementioned three mesophilic Dahi cultures @2% (v/v). It was thenincubated at 30 o C till the final acidity reaches to 0.80%. To evaluate the safety against atopic diseases,fifty-five human volunteers of 2-63 years were randomly selected and subjected to clinical checkup.Forty volunteers found totally free from such types of infections/reactions. Thirty randomly selectedhuman volunteers of 5-60 years were grouped in two, each group comprising of 15 volunteers. Bloodsamples of the volunteers were analysed for bacteraemia during and after termination of the feedingtrials. None of the blood samples in the control or the test group volunteers showed any lactic acidbacteria. It was observed that none of the subjects shown any urogenital infections during or afterterminating the feeding trials. However, presence of probiotic organism in the urine of 20% femalevolunteers under the test group is indicative of the positive implantation ability of the culture in vaginaltract. It is concluded that there is no any health risk posed by ingested probiotic organisms incorporatedin traditional fermented dairy product of India viz. Dahi.DPS - 50Effect Of Feeding A Low-Cost Probiotic PreparationOn Rumen Microflora, Rate Of GrowthAnd Mortality In Buffalo CalvesS. D. Kalyankar and C. D. KhedkarCollege of Dairy Technology, Warud(Pusad)-445 204(Maharashtra)Out of 177 of lactic acid bacterial (LAB) and 55 yeast isolates obtained from the faecal matter often healthy buffalo calves, 13 were identified as Lactobacillus and 7 as Saccharomyces species.Among these, L. delbrueckii subsp. bulgaricus-BL54 and Sac. cerevisiae-BY13 were selected as thetest probiotic cultures to study their therapeutic benefits in 105 randomly selected buffalo calves ofthree age groups. It was observed that the feeding of probiotic preparation containing an associativegrowth of Lactobacillus BL44 and yeast BY13 was most effective in increasing the microbiota offriendly organisms and drastically reducing the harmful groups of organisms in GIT, it was resulted insharp declines in the incidence of diarrhoea, highest body weight gain and statistically highly significantreduction in the rate of mortality as compared to calves in control and the group receiving whey. It isconcluded that the feeding of buffalo calf origin Lactobacillus and Saccharomyces is effective torestore the normal rumen flora followed by reduction in the incidence of diarrhoea, fast body weightgain and sharp reduction in the rate of mortality of the buffalo calves.35

DPS - 51Evaluation of Suitability and Effectiveness ofPreservatives in Lactose HydrolyzedUf-Permeate Whey BeverageShital S. Deosarkar* and P. S. Prajapati***Dept. of Dairy Technology, SMC College of Dairy Science,Anand Agriculture University, Anand-388 110 (Gujarat)** Dept. of Dairy Science, Shivaji College, Udgir Distt. Latur (Maharashtra)Investigation was planned to evaluate the suitability and effectiveness of preservatives inextending the shelf life of UF-permeate whey beverage. Beverage was prepared from UF-permeateof whey (hydrolyzed with â-galactosidased) added with two types of flavours (mango and pineapple),two sugar levels (5% and 7%), and two levels of stabilizer, guar gum (@ 0.1 and 0.2 %). The pasteurized(72 o C/15 sec) product containing either sorbic acid or sodium benzoate at 0.06% and 0.03% (w/v) asa preservatives and control samples were packed in sanitized pouches and stored at refrigeratedtemperature (7±1 0 C) to study shelf life of the beverage. The beverages were subjected to sensoryevaluation by trained panel of judges. The richness as well as other sensory characteristics of mangopulp containing beverages was highly accepted with 5% sugar and 0.1% level of guar gum. Therequired tartness in beverage was obtained with the addition of citric acid. During storage, the pH ofbeverages decreased, acidity increased and total bacterial counts and yeast and mould counts alsoincreased. These changes were greater in case of control sample compared to beverages containingeither sodium benzoate or sorbic acid. It was observed that the control sample had a shelf life of 14days and beverages containing sodium benzoate and sorbic acid had a shelf life of 35 days, however,sodium benzoate was more effective as preservative than sorbic acid.DPS - 52 Evaluation of Physico-chemical Properties ofPartially Skimmed Milk Powder / Dairy WhitenersM. R. Patil; C.D. Khedkar; S.D. Kalyankar; Smt. S. D. Chavan and S.J ChavanCollege of Dairy Technology, Warud (Pusad)Partially Skim Milk Powder/Dairy whiteners (PSMP) of various brands were analysed forphysico-chemical properties. It was found that the moisture, fat, protein and ash content of all thesamples tested was within the limits prescribed by PF A, BIS or other regulatory authorities. Howeverthere is overall variation in the chemical composition of PSMP. The content of scorched particles inPSMP were varying. Similarly the wettability, dispesabilty and solubility index of PSMP was alsoshowing wide variation among the various brands and various regions. The acidity and lactate contentof various PSMP samples were showing significant difference. One of the most striking features ispresence of neutralizer in some of the PSMP samples. It can be concluded that the manufacturers ofmilk powders require improvement in procurement of good quality milk and uniform processingconditions.

DPS - 53Process Optimization for Manufacture ofMilk Cake Made from Cow MilkRavi Varma, V and Kotilinga Reddy, YDairy Technology Programme, College of Veterinary Science,Sri Venkateswara Veterinary University, Tirupati – 517502 (AP)Standardization of technology for manufacture of milk cake using cow milk was carried out.Sensory evaluation of milk cake prepared with cow milk having 6 percent fat gave rich appearance tothe product than 4 and 5 percent levels of fat in milk. Good consistency, granular size and optimumbrowning in the center of the milk cake was noticed, when prepared with the addition of 12% sugar. Astandard method was developed for manufacture of milk cake by using 6 percent fat containing cowmilk with 0.02 percent citric acid as coagulant, which is added after first boiling, follow by the additionof 12 percent sugar on milk basis added in parts i.e., 50 percent of the total sugar after partialconcentration and 50 percent at pat stage had yielded better quality milk cake which is comparable inphysico-chemical and sensory qualities viz., flavour, body and texture, colour and appearance,sweetness and overall acceptability scores to that of control milk cake favour its selection for furtherstorage studies. A gradual decrease in sensory scores of all attributes was observed at both thetemperatures of storage. The milk cake stored at room temperature found acceptable up to 6 days ofstorage. However, the shelf could be increased up to 21 days incase of refrigeration stored milk cake.DPS - 54Suitability of Incorporating a Probiotic Culture inMilk and Evaluation of its Effectiveness inHealth Management of Tribal ChildrenKhedkar, C. D.; Gyananath, G.; Bajad, D. N.; Patil, M. R.;Kalyankar, S. D.; Deosarkar, S. S. and Sarode, A. R.College of Dairy Technology, Warud (Pusad)-445 204 (Maharashtra)The study was planned to investigate the implantation ability of a human strain of Lactobacillusacidophilus-LBKV 3in the gastrointestinal tracts tribal children (TC) of 2-5 years. Before commencingthe feeding trial (FT) faecal matter was analyzed twice for its microbial content. It was analyzed at aninterval of 15 days during three month FT and after its termination. A follow up was conducted for oneyear. No any restriction on the dietary habits was exerted but the kids were encouraged not to takeany medication. A wide variation in the initial microbial counts in the faecal matter was observed.Feeding of PAM resulted in many fold increases in friendly types and very sharp decline in the harmfulorganisms after fifteen days of commencing FT in test group TC. The trend was continued further tolead almost negligible counts of putrefactive groups and huge increases in the friendly organisms inthe test group as against the control and blank control groups. The highly significant increases infriendly types and a sharp decline in the harmful organisms even after terminating the FT is anindication of the positive implantation ability of human strain of L. acidophilus in the gastrointestinaltracts (GIT) of the subjects. It is concluded that the feeding of PAM shall be effective in combating theproblem of heavy mortality (due to GIT and related ailments) in this most neglected section of thesociety.37

DPS - 55Effect of Milk Fat Globules, Flow Rate andLength on Residence Time Distributionin a Holding Tube of UHT PlantB.K. Kumbhar*, T.Van Boekel** and P.Walstra*** Dept. of Process & Food Engineering,G.B. Pant Univ. of Agriculture and Technology, Pantnagar – 263 145**Department of Food Science, Wageningen Agricultural University,Wageningen, The NetherlandsThe present study was conducted to find out the effect of milk fat globules, flow rate andlength of the holding section on residence time distribution using water, skim milk and cream with20% fat. Five lengths of holding section ranging from 1.07 to 21.81 m and five levels of flow rates inthe range 63 – 163 l/h were selected. Sodium chloride was used as a tracer at a concentration of 1 –5 mol and 1.5-2 ml. Salt solution was injected instantaneously and its concentration was measured interms of electrical conductivity. The experimental results showed that the cream had a broader residencetime distribution indicating the influence of fat globules. There was no significant difference in averageresidence time among the liquids at the same flow rate and holding section. With an increase in theflow rate, the average residence time decreased and the relationship was nonlinear. Average residencetime was linearly proportional to the reciprocal of flow rate. The E(t) curve showed early detection ofsalt in case of cream followed by the skim milk and water indicating that cream particles had highervelocity than those of skim milk and water. The spread of residence time distribution was more incream than that of skim milk and water. As the flow rate increased, the spread decreased.