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

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