1.1 Introduction e food industry is the second largest sector after automobiles, and its market
is increasing quite dynamically. is sector is catering to the needs and perceptions of the …

Traditional fermented foods prepared using milk, cereals, and pulses occupy a pivotal
position in the dietary practice of people of India's western states Gujarat and Rajasthan …

Fermentation of foods is the conversion of raw materials by microorganisms and value
addition to the end product, along with extending the shelf life of perishable raw food …

The current work is aimed to study the effect of supplementation of milk on culture viability,
characteristics and shelf life of probiotic fermented milk products. The products were …

This automated controlled system eliminates the need of two separate places for incubation
of the curd at higher temperature in the range of 39 to 43° C and then shifting the set curd …

The present investigation was carried out for the formulation of new functional dairy product
“synbiotic dahi” and to study its properties. To formulate synbiotic dahi in three different …

Transient cooling process of curd in High Impact Polystyrene cup was studied for different
values of cooling air velocity and flow direction (radial and axial). Exponential cooling curves …

Refrigeration is an essential part of a dairy plant for processing and storage of milk and milk
products due to their perishable nature. It not only increases the shelf life but also improves …

Among the traditional milk products of India, dahi and its related products occupy a pivotal
position in the daily diet of people. Being one of the oldest, most popular and widely …

CIENTIFIC progress in nutrition, medical and food sciences is having an increasingly
profound impact on consumer's approach to nutrition. An increasing amount of scientific …