The areas in which knowledge has been generated and/or processes have been developed so far through the research endeavours of the faculty include:

  • Proximate composition and characteristics of milk of various species
  • Extension of shelf life of raw milk through use of LP-system
  • Technological, microbiological, chemical and rheological aspects of shrikhand
  • Development / standardization of techniques for the manufacture of Cheddar, Mozzarella and Swiss Cheeses from buffalo/ mixed milks and accelerated ripening of Cheddar cheese
  • Characterization of Khoa and Peda and extending their shelf life
  • Design and development of batch and continuous scrapped surface heat exchanger and evaluating its performance for manufacture of khoa, tomato ketchup, Dudhi halwa etc.
  • Extending shelf life of ghee
  • Development of process for manufacture of frozen yoghurt
  • Standardization of technological parameters for manufacture of Chhana, Paneer, Rasogolla, and Gulabjamun
  • Standardization of manufacture of dahi, lassi and health promoting fermented milk containing Lactobacillus acidophilus
  • Standardization of process parameters for manufacture of ginger flavoured ice cream
  • Standardizing drying of industrial casein
  • Standardization of some laboratory tests for milk and milk products
  • Standardization of rapid method for estimation of aflatoxin in animal feeds
  • Utilization of by-products like sweet cream butter milk and whey for manufacture of value added products such as khoa, shrikhand, processed cheese spread and beverages
  • Standardization of technique / process for ground nut milk protein blended biscuit, soya-milk blended paneer, gulabjamun, Kulfi etc.