1972-1981
Dairy Technology Department
From the two methods viz. (1) direct-cream and (2) creamery-Butter method the latter with higher temperature of clarification yielded ghee with highest amount of phospholipids which in turn was effective in controlling the peroxide value of ghee.
1972-1981
Dairy Technology Department
Good quality buffalo milk chhana can be obtained by using 1% coagulant strength, 5% fat level in milk and 70 o C as temperature of coagulation.
1972-1981
Dairy Technology Department
Lower copper content is desirable for enhancing the storability of butter and ghee. Copper content of ghee had no significant effect on development of FFA and TBA values but peroxide values vary in accordance with copper content.
1972-1981
Dairy Technology Department
Samples of ghee when analysed by gas liquid chromatography revealed the variations in fatty acids composition of ghee, which is known to be affected by feed of animal, season, stage of lactation, etc. Winter ghee had better keeping quality and good texture. Good granules and better texture in ghee can be obtained by melting ghee above 60 o C and storing at 28-29 o C for 72 hours.
1972-1981
Dairy Technology Department
Butter oil, stored at different temperature, the rate of deterioration was maximum at room temperatures, However, no significant differences were found in storage at 4 o C and 15 o C. The storage of butter oil at lower temperature is desirable and shelf life could be increased by refrigerated storage.
1972-1981
Dairy Technology Department
Various lactometers were used for determining the total solids content of Jersey milk. It was concluded that Watson Lactometer (calibrated at 102 o F) gave comparable results to gravimetric analysis.
1972-1981
Dairy Technology Department
Amongst the different heat treatments studied to eliminate added hydrogen peroxide to milk, boiling of milk was the best removing all added hydrogen peroxide. The destruction of hydrogen peroxide was observed more with fair quality milk compared to good quality.
1972-1981
Dairy Technology Department
In Jersey cow milk, the size of the fat globules varied from 0.25 to 9.0 microns (av. 4.005). The variation was significant due to individuality of animal. The size of the fat globules decreased with increase in number of lactation, stage of lactation and fat content of milk. Colostrum milk had always higher fat globules size.
1972-1981
Dairy Microbiology and Dairy Technology Departments
In an effort to extend shelf life of neera methods of sanitary collection, use of physical and chemical methods of preservation, preparation of beverages and preparation neera squash by vacuum condensing were tried. No chemical preservative could extend keeping quality for more than 6-7 hours. In-can pasteurization at 70 o C for 30 min was found to be method, which could extend the keeping quality up-to 15-16 hours when neera was collected in pots sanitized with iodophor. Bottled beverages could keep for 20 days and squash having 40-50 % sugar could keep for three months.
1972-1981
Dairy Technology Department
The chemical and microbiological composition of samples of Shrikhand from different manufactures revealed the average composition as moisture (34.48-35.66 %), fat (1.93-5.60 %), proteins (5.33-6.13 %), reducing sugar (1.56-2.18 %) and non-reducing sugar (52.53-53.76 %).
1972-1981
Dairy Microbiology Department
Buffalo whole milk was compared with skim milk for its suitability for growth of starter streptococci at different temperatures. It was observed that skim milk is better medium than whole milk and 30 o C is better for growth than 25 o C for Streptococcus lactis (C-10), Streptococcus cremoris (C-1, and Streptococcus diacetylactis DRC-1 individually and in combination.
1972-1981
Dairy Microbiology Department
Conventional methylene blue reduction test and its modification were assessed by adding xanthine to it as keeping quality tests for raw and pasteurized milk held at different temperatures. The results of these tests were compared with the results of O-R potential measurement, clot-on-boiling test, acidity values and the total viable, coliform and acid producers counts. Modified MBRT in addition to having shorter reduction time also showed good correlation with other microbiological test and also with the clot-on-boiling indicating possibility of its use as a rapid keeping quality test especially for pasteurized milk.
1972-1981
Dairy Microbiology and Dairy Technology Departments
To accelerate the ripening of buffalo milk cheddar cheese by using a proteolytic strain of lactic culture in combination with conventional lactic starter cultures was used. In two months time an acceptable mature cheese could be prepared. However, the same was found to develop bitterness on subsequent storage.
1972-1981
Dairy Technology Department
Pooled samples of camel milk were found to contain fat 3.2 %, proteins 2.68 %, lactose 3.2 % and ash 0.6 %. Khoa from this milk was excessively salty and unpleasant in aroma whereas Chhana was too soft and had very high moisture content.
1972-1981
Dairy Technology Department
Acceptable quality of peda can be prepared from buffalo milk with 4.5 % fat. Acidity and acid degree values can be used as a criteria for judging the shelf-life of peda.
1972-1981
Dairy Chemistry Department
Addition of casein to butter during its clarification into ghee at 2.5 and 5.0 % level enhances the keeping quality of the resultant ghee against oxidative deterioration. The effect of casein was found to be more pronounced than the addition of permitted synthetic antioxidant like butylated hydroxy toluene. The protective action of casein against oxidative deterioration was found to be due to the elevation of phospholipids (antioxidant) and decrease in the copper contents (Pro-oxidant) of the resultant ghee. Thus casein was found to play a dual role in enhancing the keeping quality of ghee.
1972-1981
Dairy Chemistry Department
Lactose hydrolyzed buffalo milk (LHBM) can be successfully used for preparation of a sweeter and more acceptable khoa. The khoa made from LHBM is resistant to the growth of yeast and mould.
1972-1981
Dairy Chemistry Department
Addition of mango seed kernel powder at 2.5 and 5.0 per cent level to butter while its clarification into ghee enhances the keeping quality of ghee considerably without altering the flavour characteristics.
1982
Dairy Technology Department
Shrikhand containing about 6% fat, 35-40 % moisture and 40 % sugar was found to be highly preferable with respect to sensory profile and consistency of product. Smoother product preparation needed desired rate of acid development in the curd
1982
Dairy Technology Department
Two fungal milk coagulants and calf rennet when compared for manufacture of buffalo milk cheddar cheese it was observed that (1) use of fungal rennet did not require major modification in manufacture of buffalo milk cheddar cheese. (2) yield of cheese obtained with fungal rennets were almost similar to calf rennet and (3) one of the fungal rennets (i.e. Meito) combined with higher temperature (12-13 0C) of curing to accelerate ripening can be used for manufacture of good quality cheddar cheese
1983
Dairy Microbiology Department
Lactobacillus acidophilus bacteria can be carried and preserved in low cost cereal flour media supplemented with protective agents and can retain their beneficial activity for the human host, in such media under atmospheric storage.
1983
Dairy Microbiology Department
Bacterial spores in milk can be activated by addition of amino acids, heat shock and a small period of holding to increase their sensitivity to heat treatments. Heat shock at 75 o C plus incubation at 37 o C for one hour may prove practicable commercial practices
1983
Dairy Engineering Department
A chulah made using six bricks and mud prepared over a mud-bed of 3-5 cm height, having length x width x height of 22x16x16 cm (internal dimensions), gave thermal efficiency of about 25-30% as compared to the usual value of about 12-15%, when used for heating. About 10 liters of water per batch was heated in 20 minutes to about 50 o C with a wood-burning rate of approximately 0.75 kg per hour
1983
Dairy Engineering Department
To separate milk fat from chilled buffalo milk by agitation, hand-shaking of milk in 1 to 4 liter tins or use of kitchen mixer was found quite useful for domestic needs. When agitated at 15-20 o C , fat recovery upward of 80% was obtained in a relatively short time of about 10 minutes
1983
Dairy Engineering Department
For maximum fat recovery optimum constant agitation temperature was about 14 oC where recovery upward of 90 % initial fat in milk was recorded
1983
Dairy Engineering Department
Agitation of milk by pumping through small pipes (2.5 cm) was also found useful to recover milk fat for small-scale production
1984
Dairy Technology Department
Use of high fat, heat-treated buffalo milk with direct acidification method is recommended for mozzarella cheese manufacture. Moreover, the use of high fat mozzarella cheese in pizza making and its use up to 35 % for substitution of ripened cheddar cheese in processed cheese making are suggested.
1984
Dairy Technology Department
Superheating of milk in association with addition of 0.15 % each of glycerol mono stearate (GMS) and sodium alginate is recommended for manufacturing better quality rasogolla from buffalo milk.
1984
Dairy Technology Department
Homogenization of milk (100 kg/cm2) is recommended for manufacturing shrikhand with good organoleptic quality, improved recovery of fat and increased yield.
1985
Dairy Technology Department
The simultaneous lactose hydrolysis method developed in this laboratory is recommended for production of low lactose stirred and frozen yoghurts in view of the process feasibility and nutritional importance. The post-incubation thermization is not suitable for manufacture of stirred yoghurt; however, it can be advantageously used for frozen yoghurt manufacture.
1985
Dairy Technology Department
For estimation of protein content of shrikhand an accurate, quick method has been standardized using Pro-milk Tester and recommended for application as a routine test.
1985
Dairy Engineering Department
GAU A-1 domestic chulah is prepared using 6 bricks over a mud bed of 3-5 cm having internal dimensions of 14 x 22.5 x 15 (W x L x h) cm with 1 cm high three projections on the top. When used with 10-12 liters aluminium container filled with water (10-12 lit) and a fuel burning rate of 0.75 kg wood burnt per hour it gave a thermal efficiency of 30.2 % under optimum conditions. It is recommended for use by the farmers and other consumers as it is capable of reducing the fuel consumption to about 1/2 to 1/3 of the present level.
1985
Dairy Engineering Department
Fuel blocks made from saw dust and mud in 1:1 ratio and burnt with equal amount of wood fuel (wood-saw dust) are recommended for use. In GAU A.1 chulah these blocks gave about 30 per cent thermal efficiency. Burning with lower level of wood is also possible giving about the same efficiency. The fuel blocks of 1 to 2 cm thickness and convenient size are made and while using, broken pieces of about 50-75 grams are charged in the chulah.
1986
Dairy Technology Department
The three types of whey, namely (1) unneutralized chhana whey (acidity 0.2 % la) (ii) partially neutralized chhana whey (acidity 0.12 % la and (iii) cheddar cheese whey (acidity 0.1 % la) were evaluated as cooking medium for rasogolla making using three levels of sugar viz. 45, 50, 55 % (w/w) for each type. Sugar syrup containing 55 % (w/w) sugar in water was used as a control From among the various combinations studied the best quality rasogolla with improved body and texture were obtained with unneutralized chhana whey containing 50 % sugar. Thus, a saving of 5 % (w/w) sugar requirement was also achieved as compared to control. Additionally, the whey sugar syrup can be used upto three cookings as against two cooking possible with sugar control.
1986
Dairy Microbiology Department
Activation of LP-system with 30 ppm hydrogen peroxide and 45 ppm thiocyanate extended the shelf life of raw milk by 5 hours at 37 o C . In milk pasteurized at 72, 75 and 81 o C for 16 s the extension in keeping quality, by activation of the same system, was observed to be 5, 4 and zero hours respectively.
1986
Dairy Microbiology Department
By selection and combination of appropriate yoghurt culture a product with acceptable organoleptic characteristics could be prepared. The same when packed in sanitized polystyrene cups could be satisfactorily stored at refrigeration temperature for 10 days.
1986
Dairy Microbiology Department
The impedance measurement as a keeping quality test for pasteurized milk has been found to be suitable and its relationship with standard plate count and methylene blue reduction test has been established.
1986
Dairy Microbiology Department
Tomato juice/fraction added to skim milk at 20% level afforded protection to strains of Lactobacillus acidophilus against heat destruction at 80 o C, without holding.
1986
Dairy Chemistry Department
A process for production of soya milk-buffalo milk blend paneer has been developed and standardized. Soya milk could be prepared by either boiling of seeds in water (1:2.5, w/v) for 30 min. or by pressure cooking of seeds in water (1:2, w/v) for 10 min., followed by de-hulling, grinding in colloid mill and collecting soya milk. The soya milk is then coagulated at its boiling point in a pan using 2% calcium sulphate solution. The hot coagulated product is squeezed through double layers of cheese cloth to drain off whey and soya protein precipitates (Tofu) are collected. For preparation of soya-milk paneer, a ratio of 1:1 of milk solids (15 % solids in milk) to Tofu (wet basis) is adjusted and the admixture is passed through a colloid mill for uniform dispersion of solids. Paneer is prepared by heating the admixture at 82 o C and coagulating at 70 oC using 10 % citric acid. The curd is pressed in hoops for 1 hour under pressure in a screw type press. The paneer is cut into convenient size and wrapped in butter paper. The product is found satisfactory when fried in groundnut oil for use as substitute of paneer made from buffalo milk.
1987
Dairy Technology Department
For manufacture of good quality mozzarella cheese from buffalo milk using starter culture technique, standardization of milk to 0.70 casein/fat ratio and drainage of whey at 0.40% acidity.
1987
Dairy Engineering Department
Churning is not possible for sour milk at or below 10 and at or above 40° C constant temperature. Churning should be carried out at a constant temperature in the range 26-28° C and or a high turbulence level.
1988
Dairy Engineering Department
A power driven batch type Khoa making machine is designed and tested. The machine can convert 60 kg of milk into Khoa per hour. Good quality of Khoa can be prepared. The new machine is advantageous in terms of high rates of heat transfer, uniform quality of product and reduced requirement of skilled labour.
1989
Dairy Technology Department
The following modifications are recommended for the preparation of mozzarella cheese from homogenized buffalo milk: (a) addition of calcium chloride at the rate of 0.01 % (w/w) just prior to renneting (b) cooking of curd at 42.5 oC (c) higher draining acidities of whey (i.e. 0.35 % and 0.45 % la for milk homogenized at 25 and 50 kg/cm2 pressure respectively) and (d) Lower moulding water temperature (87 to 90 oC) and less contact time (2 min) of curd with hot water. Buffalo milk homogenized at 25 or 50 kg/cm2 pressure and 50 or 60 oC temperature can be used for the manufacture of satisfactory quality of mozzarella cheese using modified method. This pretreatment helped in reducing the excessive fat leakage in mozzarella cheese during baking trials and gave significant improvement in the yield (i.e. 9 to 17 %). However, the stringing properties of homogenized milk cheeses were impaired to some extent; more so at higher pressure employed than at lower ones
1989
Dairy Chemistry Department
To prepare high protein biscuits (22 %) of soft and acceptable quality from the blends (5:1) of partially deoiled groundnut meal and casein-whey protein coprecipitates, the following recommendations are made: (a) Kneading one kg of the mixture with 210 ml of 0.5% solution of papain and (b) Incubation of the above dough for 4-5 hours at 40 ± 2 o C before blending the other usual ingredients in biscuit making
1989
Dairy Chemistry Department
For the manufacture of paneer from cow milk, the following recommendations are made (a) heating of milk to 82 oC for 5 min (b) addition of 1% citric acid solution to milk at 82 o C (c) for improving the sensory score of paneer calcium sulphate or di sodium hydrogen phosphate at the rate of 0.02-0.05 % (w/v) should be added to raw milk (d) best sensory score of raw paneer is achieved at 0.05 % (w/v) calcium sulphate concentration (e) best sensory score of fried paneer is achieved at 0.02 % (w/v) calcium sulphate concentration and (f) calcium sulphate should be preferred to di sodium hydrogen phosphate as an additive because the latter requires greater amount of coagulant to complete coagulation of milk. A suitable modification in the existing PFA rules (1955) is necessary to indicate salts (steps c to f) for manufacture of paneer
1989
Dairy Microbiology Department
Two human isolates of Lactobacillus acidophilus (strains LBKV3 and LBKI4) found to be curative for patients suffering from diarrhea, constipation, ulceration’s of colon, buccal cavity, gingivitis, stomatitis are available in the department of dairy microbiology and are being recommended for oral administration in the form of fermented acidophilus milk in 200 ml quantities containing 20 million viable cell population per milliliter daily, to provide therapeutic benefits.
1989
Dairy Microbiology Department
Method of preparation of Misti dahi from cow and buffalo milk using selected strains of Streptococcus thermophilus has been standardized and is recommended for pilot scale trials.
1989
Dairy Engineering Department
It is recommended to use electronic regulator in place of resistant type regulator for electric fans as it saves considerable electric power.
1990
Dairy Technology Department
Buffalo milk cheddar cheese quality can be improved by either adjusting the setting acidity of milk in the vicinity of 0.20-0.22 % or draining the whey at 0.18 % acidity. Such cheese should not be ripened beyond a period of six months at 12 oC to achieve desired beneficial effects on organoleptic characteristics.
1990
Dairy Technology Department
Storability of Shrikhand at an ambient temperature (35-37 o C) can be enhanced by three fold by thermizing the product at 70 o C for five minutes without any adverse effect on composition as well as quality of Shrikhand.
1990
Dairy Technology Department
Good quality cheddar cheese spread can be manufactured by incorporation of chakka at 20 % of cheddar cheese blend using either tri sodium citrate alone or a mixture of tri sodium citrate and di sodium phosphate (2:1) at 2.25 % level.
1990
Dairy Technology Department
Edible quality casein can be prepared from sour buffalo milk (acidity upto 0.3 %) with or without neutralization of milk using HCl or lactic whey as precipitants. Milk with 0.4 % acidity should be neutralized to about 0.14 % acidity for its conversion into edible casein using HCl as precipitant. Sour buffalo milk curd needs to be washed thrice using pasteurized and acidified (4.6 pH) water at 35 o C, hot water at 75 o C and pasteurized water at 35 o C in the first, second and third washings respectively.
1991
Dairy Microbiology, Dairy Technology and Dairy Chemistry Departments
Three strains of Streptococcus thermophilus designated as MD-2, MD-8, and D-3 can be used in set dahi manufacture. For the manufacture of the product from cow or buffalo skim milk or standardized milk adjusted to 12-21 per cent solids and heat treated at 85 oC for 10-15 minutes or 90 oC for five minutes and cooled to 42 oC is added with above cultures (activated in sterile skim milk) at 2 % level as inoculum. The milk is then distributed in sanitized polystyrene cups with lids and incubated at 40 + 1 oC for 4 1/2 – 5 1/2 hours. The cups are then transferred to cold storage at 5 oC once the acidity reaches to 0.70- 0.75 % lactic acid. The product so prepared can be consumed after overnight storage and up-to 12 days, if stored at 5-7 oC.
1991
Dairy Engineering Department
For maximum dewatering of casein, 98.2 kpa (1kg/sq.cm) applied pressure, 6.25% drainage area and 38 o C curd temperature are recommended for small scale producers. For commercial conditions, the pressure is to be optimized for maximum press dewatering and thereby saving in energy.
1991
Dairy Engineering Department
Khoa of desired quality can be made using roller dryer from concentrated milk having total solids between 45 and 55 per cent. The steam pressure and speed of roller should be selected depending on diameter of roller and the final moisture per cent desired in khoa.
1991
Dairy Engineering Department
Scrapped surface heat exchanger can be used for manufacture of both khoa and ghee. Operating steam pressure is kept at 1.5-2.0 kg/sq.cm in the beginning, which is reduced to 0.5 kg/sq.cm. at the end point. Heat transfer coefficient is increased when operating speed is varied from 20 to 60 rpm. When blade angle was varied from 120 to 180, the maximum value of heat transfer coefficient of 3440 w/sq.cm was obtained at 180 blade angle and at 60 rpm, handling milk. Supply of air with forced draught over the product improved the heat transfer especially at the final stage of khoa making.
1992
Dairy Microbiology Department
To reduce the incidence of anaerobic spore formers in raw milk, the fore-milk should not be mixed with the middle milk.
1992
Dairy Microbiology Department
To reduce the microbial load contributed from milk cans, the milk cans should be washed thoroughly with at least potable water just before adding milk at the collection centers.
1992
Dairy Microbiology Department
To extend the shelf life of raw milk from initial 5 h to 8 h, add 15 ppm thiocyanate and 10 ppm hydrogen peroxide in raw milk at 37 o C.
1992
Dairy Technology Department
Sweet cream butter milk up to a level of 25 % can be blended with buffalo milk for khoa manufacture, preferably after homogenization to reduce the raw material cost.
1992
Dairy Technology Department
Khoa and open-pan partially desiccated milk (40 % TS) can be successfully employed to replace partly or fully the vacuum evaporated plain condensed milk in manufacture of ice cream.
1992
Dairy Technology Department
Sweet cream buttermilk up-to a level of 25% of skim milk (on casein basis) can be used for standardization of cheese milk with no side effects on Cheddar cheese making and quality of cheese.
1992
Dairy Technology Department
A modified process is recommended for manufacture of Mozzarella cheese from concentrated buffalo milk (s), with beneficial effects of improved yield, saving in rennet, starter and greater output per vat. Homogenization treatment, when used should be done of cream alone and not of full concentrate.
1993
Dairy Engineering Department
Scrapped surface heat exchanger, developed for khoa, is also usable for preparation of good quality Gajar (Carrot) and Dudhi (Bottle gourd) Halwa, Kheer, Basundi and Tomato ketchup.
1993
Dairy Engineering Department
The linear mathematical model which is Y = Kx + C on log-log scale derived for vibrofluidized bed drying is recommended for designing of industrial fluid bed drying systems. The suggested model gives faster drying at reduced quantity of air required (25 %).
1993
Dairy Microbiology Department
Streptococcus thermophilus strains MD5 and GHSI-12, at 2% level as inoculum, are recommended for dahi manufacture with least over acidification at ambient storage conditions.
1993
Dairy Technology Department
A method for preparation of Lassi, containing 10.5 % TMS, 10.0 % sugar and 0.05 % guar gum, having shelf life of 34 days at 7 o C and 15 days at 37 o C has been standardized, using curd with 1.2 % la; culture LBW + Streptococcus thermophilus -MD2 in 1:1 proportion at 2 % rate; and employing post production thermal treatment of 70 o C for 15 min. Cost of such a Lassi worked out to be Rs. 1.50/200 g pouch.
1993
Dairy Technology Department
Khoa prepared from sweet cream buttermilk-cream mixture (F/SNF=0.55) can be successfully used for replacing 60-100 % buffalo milk khoa without any adverse effects while preparing gulabjamun. It is suggested to use 20 % maida as a binder and to adjust total solids of dough to about 60 %. Such use would reduce the cost of raw material by about 13.5 %.
1994
Dairy Technology Department
Sweet cream buttermilk without concentration and with concentration (TS adjusted to 15 %) can be used for the preparation of shrikhand with quality equivalent or better than skim milk.
1995
Dairy Technology Department
A detergent formulation comprising of 0.1 % Na0H and 1 % sodium lauryl sulphate is recommended for effective cleaning of polysulphone membrane of ultrafiltration plant operated with different feeds like buffalo/cow skim milk, buttermilk, cheese whey etc.
1995
Dairy Technology Department
To manufacture acceptable quality of tomato ketchup with increased nutrients and yield, addition of 75 parts of acid casein whey to 100 parts of tomato pulp with guar gum (0.25 %) as a stabilizer is recommended both for open pan or vacuum concentration method.
1995
Dairy Technology Department
In the manufacture of crude lactose from defatted Cheddar cheese whey, deproteinization of whey by heating (80 o C), acidification (up-to 0.3 % lactic acid using 10 % HCl), further heating of whey (90-95 o C for 15-20 min) and washing of wet crude lactose crystals with acidulated (pH 4.5) water followed by two traditional water wash are recommended.
1996
Dairy Technology Department
Good quality Swiss cheese can be made from mixed milk (cow : buffalo milk – 40:60, 4 % fat) using commercially available Swiss cheese cultures by the process standardized at the Gujarat Agricultural University.
1996
Dairy Technology Department
Half whey salting @ 1.75 and 1.5 % (by weight of whey drained) in manufacture of Cheddar cheese from buffalo milk and mixed milk (cow: buffalo milk either 30:70 or 40:60) respectively is recommended to obtain a quality product
1996
Dairy Technology Department
Incorporation of buttermilk solids (upto 25 % of cheese solids) in different forms is recommended to improve the yield and reduce the cost of the processed cheese spread.
1996
Dairy Technology Department
Ginger in different forms (juice 4 %, fresh untreated shreds 4 % or treated shred in 50 % boiling sugar syrup 6 % by weight of ice cream mix) is recommended as a natural flavouring agent for ice cream.
1996
Dairy Microbiology Department
Use of Lactobacillus acidophilus C-2 as probiotic is recommended for broiler chicks to improve immune response
1997
Dairy Technology Department
A low-fat butter spread (45.1 fat, 15 % MSNF, 0.25 % carboxy methyl cellulose, 0.3 % glycerol mono stearate, 1.5 % salt, 1.25 % (w/v starter distillate, 0.185 % annatto butter colour, 0.1 % sorbic acid and 0.02 % NHA) computed using buffalo cream (70 % fat) and concentrated sweet cream butter milk (40 % TS) and having adequate shelf life (30 days at 5 oC) is recommended for industrial exploitation.
1998
Dairy Microbiology Department
Consumption of acidophilus Lassi containing live cells of Lactobacillus acidophilus V3 is recommended for the hyperlipemic patients for reducing the serum cholesterol, on the advice of a medical practitioner.
1999
Dairy Technology Department
The mozzarella cheese analogue with a recipe of 12.5 % corn oil-hydrogenated vegetable oil blend (45:55, w/w), 21.0 % dried buffalo milk acid casein, 5.0 % pre-gelatinized starch, 0.42 % xanthan gum-locust bean gum mixture (1:1, w/w), 0.15 % lecithin, 2.5% blend of tri sodium citrate and di-sodium hydrogen phosphate (1:1.75,w/w), 0.27 % lactic acid, 0.36 % calcium chloride, 0.3 % oil-based (essence: oil, 0.9: 10 v/v) cheese flavouring, 1.1 % salt and 56.4 % water made using the standardized process, comprising of manufacturing steps viz., blending of liquid and other ingredients with dried acid casein, incorporation of fat blend and flavouring in the casein matrix, pH adjustment, final heating to 82 o C , cooling and congealing, and packaging is recommended for industrial exploitation.
1999
Dairy Technology Department
An alternate technology of plasticising the Mozzarella curd in dry condition with aid of emulsifying salts (1.0-1.5 % mixture of tri sodium citrate and di sodium phosphate in 1:1 or 2:1 proportion) and heating at 65-70 oC for 10-15 min, followed by moulding is recommended for commercial exploitation.
1999
Dairy Microbiology Department
The hygienic quality of raw and pasteurized milk supply at the dairy plants can be graded on the basis of 10 ml Rapid Presumptive Coliform Test (RPCT). The raw milk is graded as satisfactory, doubtful and unsatisfactory if the RPCT time is more than 7 h 30 min, 7 h to 7 h 30 min and less than 7 h respectively. Pasteurized milk should have more than 9 h 30 min time to be graded as satisfactory.
2000
Dairy Technology Department
For Basundi manufacture a process comprising of standardization of buffalo milk (0.50±0.01 fat : SNF ratio), forewarming of milk (90 °C, 10 min), partial concentration of milk to ~2X the original milk TS, addition of sugar (5 % w/w of milk), final concentration to ~2.5X (the original milk TS inclusive of sugar), homogenization (75 kg/cm2, 65 °C), addition of stabilizer (Na2HPO4. 2H2O, @ 0.3 % w/w), packaging in glass bottles, post-production heat treatment (90 °C, 10 min), cooling and storage (7±2 °C) is recommended for commercial exploitation.