NDRI Quinquennium Book COVER FINAL CURVE.cdr

the organochlorine pesticide residue levels in milk in thesouthern states are normally within permitted limits.••The inclusion of glycine in the semen extender showedgood results in the conception of repeat breed cows, thusprotecting natural seminal taurine from conjugating withegg-yolk cholic acid.••The physico-chemical characteristics of branded gheesamples, sold in Southern States are within the normalrange. Several market ghee samples analyzed were not ableto meet the Agmark standard for RM value. Methods suchas HPLC, crystallization, fractionation etc are very useful indetection of adulteration.••Higher macrophage load, Superoxide Anion (SOA)generation and phagocytic index were found in the genitaltract of Repeat Breeding cows. Seminal taurine protectedacrosomal integrity of spermatozoa by scavenging the SOAgenerated by the genital tract MP, besides increasing thesperm motility.••Investigations were conducted to evaluate suitablecryoprotective agents like carbohydrates and proteinsduring lyophilisation of probiotic direct vat set ferments forproduction of short set dahi.••Studies were carried out on the effect of supplementation ofvaried levels (6,8,10, 12 & 14%) of added sucrose to milkon metabolic activities of probiotic lactic ferments namelyLactobacillus bulgaricus), Lb.acidophilus), Streptococcusthermophilus and Lactococcus lactis biovar. diacetylactisand their combinations. The observation revealed that theprobiotic cultures are suitable for manufacture of probioticMisti Dahi and yoghurt.••Methods were standardized to incorporate certain spicessuch as ginger, pepper, cumin, cardamom, turmeric andherbs like tulsi and pudina into butter milk to preparespiced butter milk drinks.••Technology for the preparation of a beverage containingragi extract and milk was standardized.••The use of whey protein as well as horse serum resulted inhigher cryoprotective effect at 10% concentration. Amongthe cryoprotective agents examined, whey proteins wereselected due to the restriction on use of ingredients fromanimal sources. Freeze dried cultures were packaged in twopackaging materials viz. EVOH and polythene, The resultsrevealed that DVS culture stored at 8°C even up to sevenmonths could be used for preparation of dahi with goodorganoleptic properties.••A method for the preparation of ready to reconstitutepayasam dry mix, ragi malt dry milk mix and foxtail milletwas standardized.••Extracts of some of the vegetables and fruits were used inthe preparation of buttermilk drinks for enhanced healthbenefits. An attempt was made to improve the texturalstability of buttermilk drinks through homogenization ofthe milk used and addition of stabilizers. Thermizationand carbonation of buttermilk drinks helped to extend theshelf-life of the buttermilk drinks.••Lactic cultures with antagonistic activity against pathogenicstrains of E.coli and Staphylococcus aureus were isolatedfrom dahi.••The kinetics of colour changes in gulabjamun during fryingwas modeled using fractional conversion first order reactionkinetics and Arrhenius relationship.••Technology for continuous manufacture of starch-wheyprotein isolate films using twin screw extrusion wasdeveloped. The 0.4-0.6 mm thick films were characterizedfor their tensile, sorption, thermal, water vapourpermeability properties.• • The moisture sorption characteristics of kunda and fourcommercially available gulabjamun mixes were establishedTheQuinquennium Golden2007-201235