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

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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
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 and 10: DPS - 17Studies on Development and
Page 11 and 12: DPS - 21Effect of Incorporation of
Page 13 and 14: DPS - 25 Optimization of Ingredient
Page 15: DPS - 29Studies on Suitability of S
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 ...

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