NDRI Quinquennium Book COVER FINAL CURVE.cdr

Development of Technology for Long ShelfLife Paneer through Modified AtmospherePackagingA technology was standardized to increase the shelf life ofpaneer by employing Modified Atmosphere Packaging (MAP)technique. The paneer samples were evaluated for changesin physico-chemical, textural, microbiological, and sensorycharacteristics. Modified atmosphere packaging of paneerresulted in significant increase in shelf-life.Development of Technology for Manufactureof Feta Cheese with Enhanced FunctionalAttributes from Buffalo MilkA technology was developed to manufacture good quality Fetacheese with enhanced functional attributes from buffalo milk.In order to obtain an acceptable quality Feta cheese, variousprocessing parameters such as C/F ratios, heat- treatments,type and level of Starter culture, level of rennet, brinecondition, level of rennet and brine concentration were studied.Feta and commercial Feta cheese with advantages of higheryield and without adding additives. Augmentation of starterwith starter adjunct like L. helveticus and L. casei had furtherimproved the quality of buffalo milk Feta cheese. Attemptswere also made to reduce the sodium content by replacementFeta Cheeseof NaCl by KCI. The study revealed that replacement up to30% could be done without adversely affecting the quality ofbuffalo milk Feta cheese.Bajra Lassi (Milk-Pearl Millet Based FermentedBeverage)A technology was developed for manufacture of Bajra Lassi(Milk-Pearl Millet Based fermented Beverage) using milksolids and pearl millet which possess health attributes.Development of Bajra lassi is based on the selection of milksolids source; selection of level, form & stage of addition ofpearl millet solids; fermentation conditions and stabilizationof developed product in terms of preventing sedimentationand wheying-off in the product during storage. Althoughthe traditional product is prepared from sour buttermilk, yetkeeping in view the suitability for industrial production andeasy availability, skim milk or standardized milk was selectedas source of milk solids for development of the beverage. Pearlmillet solids are added to milk in three different forms viz. a)raw flour obtained from milling pearl millet grains, b) slurryobtained by grinding of soaked pearl millet grains and c) flourobtained after grinding of 24 h & 48 h germinated and driedpearl millet grains (malt). The shelf life could be enhancedfrom 7 days to 35 and 28 days at refrigeration storage byadding Potassium sorbate and Nisin or MicroGARD,respectively.Anti-Anaemic Properties and Storage Stability ofIron Fortified Biscuits from a Composite Dairy-Cereal MixA protocol was standardized to manufacture biscuits fromcomposite wheat-pearl millet flour in combination withvaluable dairy ingredients such as whey solids and enrichedwith a suitable iron fortificant selected on the basis of sensoryevaluation. The iron fortified biscuit contained 6.53 mg ironTheQuinquennium Golden2007-201227