NDRI Quinquennium Book COVER FINAL CURVE.cdr

developed. Freudenreichii sub sp. freudenreichii PrSo, ahigh Vitamin B12 producer native and novel strain wasdeveloped with a potential to address the problem ofVitamin deficiency and related diseases.••A “folate rich functional dahi” containing a high folateproducing probiotic strain (S. thermophilus RD104) wasdeveloped to be used as a functional dairy food.Design and development using three stageScraped Surface Heat Exchanger (SSHE) system••An integrated three stage thin film scraped surface heatexchanger (TFSSHE) for Khoa Making Machine wasdesigned and fabricated. The capacity evaluation of thesystem indicated that 50 kg/h khoa was produced withbuffalo milk having 6% fat and it could be enhanced to 120kg/h if milk is pre concentrated to 30% T.S.••Three stage three thin film SSHE was designed anddeveloped for continuous manufacture of Khoa was usedfor continuous manufacture of Burfi. The sugar dosingdevice was designed, fabricated and provided at the inletof three stage SSHE to blend sugar with khoa. Machinecapacity is 60 kg/h Burfi and 150 kg/h using concentratedmilk (30% T.S.)Three Stage Scraped Surface Heat Exchanger••Continuous manufacture of Basundi was performed inthree stage thin film scraped surface heat exchanger. Thequality of Basundi so produced was evaluated in termsof proximate composition, physico-chemical and sensoryevaluation. The quality of product was comparable tothe product made by conventional method. The machinecapacity for Basundi manufacture is 165 kg/h.••The performance evaluation of three stage TFSSHEwas made for continuous manufacturing of Rabri. Theprocess and machine parameters were optimized in termsof sensory evaluation and product quality. The machinecapacity for Rabri manufacture is 40 kg/h.Development of In-line production system••Unit operation based system was developed for improvedflavour, colour and texture formation in traditional dairyproduct. A scraped surface heat exchanger and conicalprocess vat was integrated for in-line production of khoa.The quality of khoa was comparable to the product madeby conventional method. For 60 kg batch process timetaken for khoa production in inline system (63 min.) wassignificantly reduced with compared to khoa production inonly conical process vat (140 min.) or jacketed steam kettle(200 min.).••Burfi was manufactured using buffalo milk (6% fat and9% SNF). Milk was concentrated to 45% T.S. in scrapedsurface heat exchanger and was further processed in conicalprocess vat for proper texture development. The quality ofBurfi manufactured was comparable to market sample interms of sensory and textural scores.Development of mechanized system forcontinuous cooling of khoa••A mechanized system was designed and developed forcontinuous cooling of khoa at 60 kg/h from processingTheQuinquennium Golden2007-201229