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

More documents

Recommendations

Info

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
Page 3 and 4: DPS - 5Studies on Bioactive Isoflav
Page 5 and 6: DPS - 9Characterization of Dairy La
Page 7 and 8: DPS - 13Modified Methods for Detect
Page 9: DPS - 17Studies on Development and
Page 13 and 14: DPS - 25 Optimization of Ingredient
Page 15 and 16: DPS - 29Studies on Suitability of S
Page 17 and 18: DPS - 33Development of a Comprehens
Page 19 and 20: DPS - 37Admixing of Buttermilk to B
Page 21 and 22: DPS - 41Evaluation of Selected Tech
Page 23 and 24: DPS - 45Rate of Acidity Development
Page 25 and 26: DPS - 49Is A Probiotic Dahi Safe Fo
Page 27 and 28: DPS - 53Process Optimization for Ma

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

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?