Paneer is an Indian traditional milk product which occupies an important place as a base product for the production of various culinary preparations. The shelflife of paneer is a major constraint in its utilization. Lactoferrin, a member of transferrin family of proteins, is one of the most important milk proteins naturally found in the milk of mammals and is an iron-binding glycoprotein which has antimicrobial properties. Studies were conducted on incorporation of lactoferrin at different levels (10, 15 & 20 ppm) in paneer. It was observed that, as the level of lactoferrin in the product increased, there was a significant decrease in the bacterial growth when compared to the control; thereby increasing the shelflife of paneer. Lactoferrin-treated paneer, up to 20 ppm showed an increase in shelf life up to 7 days at room temperature (30 o C) and 15 days at refrigerated temperature (4 o C) compared with the control with a shelf life of 2 days at 30 o C and 7 days at 4 o C, respectively. Similarly, as the level of lactoferrin increases, paneer had significantly higher hardness, cohesiveness, springiness and chewiness. The sensory evaluation of the paneer samples treated with 20 ppm lactoferrin was acceptable up to 7 days at ambient temperature and up to 15 days at refrigerated temperature.

Guduchi (Tinospora cordifolia) also known as Amritballi is one of the most valued herbs in the Ayurvedic medicine. Similarly, whey a byproduct of cheese and paneer industry has biologically active and nutritious whey proteins, which can be exploited for developing a nutritious beverage. In the present study, an attempt was made to develop Guduchi-whey based beverage by incorporating Gudichi at various levels. The Guduchi extract was blended to pre treated whey at various levels viz., 5, 7 and 10 per cent. Sensory evaluation of the beverage revealed that addition of 5 per cent level of Guduchi with whey was found to be optimum. The final optimized beverage sample was pasteurized and was stored at ambient (30±1 o C) and refrigerated temperatures (7±1 o C) to study the effect of temperature on the keeping quality of the beverage. It was observed that Guduchi treated whey beverage had significantly increased keeping quality both at ambient and refrigerated temperatures when compared to the control sample, thus clearly indicating the effect of the Guduchi on the shelflife of the product.

Aims: The synthetic polymer plastics have become an integral part of contemporary life. Excess use of plastics and indiscriminate dumping of it in soil and water is polluting the environment. In order to overcome this problem, the production and applications of eco-friendly biodegradable products from microbes are becoming inevitable from the last decade and also are the good alternatives for synthetic polymers. Methods and Results: Polyhydroxyalkanoate producing bacterial strains were confirmed by serial dilution of sewage samples from dairies and pour plating using modified nutrient agar medium with 2% glucose and 0.3% sudan black. Commercial dairy sewage sample from III Dairy showed highest count of PHA producers (3.80 log10cfu/ml) followed by II Dairy (3.68 log10cfu/ml) and I Dairy (3.35 log10cfu/ml). On an average, 70 per cent were PHA producers among TBC of sewage samples. Conclusion: Dairy sewage sample from III Dairy showed highest count of PHA producers (3.80log10cfu/ml) Significance and Impact of the Study: This study provides importance of polyhydroxyalkanoates and their role against synthetic plastic by enumerating the polyhydroxyalkanoate (PHA) producing bacteria from Dairy sewage samples that can be effectively utilized for the synthesis of bioplastics.

The current investigation was undertaken to develop Ready to Use (RTU) and Ready to Reconstitute (RTR) health beverage supplemented with functional ingredients. It was developed using double toned milk and replacing part of double toned milk with whey at 20, 30 & 40 %, the addition of Stevia:sugar blend (25:75, 50:50 & 100:00), the addition of almond oil or walnut oil at 2, 3 & 4 %  and tea decoction at 10, 15 & 20 % later subjected to sensory evaluation. Finally, based on sensory scores, replacement of double toned milk with 30 % whey, addition 100:0 Stevia:sugar blend, 2 %  almond oil or walnut oil and 15 % tea decoction was optimised. The optimised health beverage was concentrated to 31 % total solids and spray dried (inlet 180±10 and outlet 80±10 °C temperatures) to obtain ready to reconstitute health beverage powder which was packed in plastic pouches and stored at ambient temperature for further studies. The effect of reconstitution on the sensory characteristics was determined for different ratios. Among all ratios, 1:8 reconstituted health beverage was awarded the highest sensory score, which was comparable to control.

The therapeutic benefit of whey with papaya leaf extract was tried to exploit. In the present study, a therapeutic whey beverage was developed using the Extract from Papaya leaves. Various levels of papaya leaf extract were tried at 15, 20, and 25 per cent, sucrose at 7, 10 and 15 per cent and Stevia at 1, 1.5 and 2 per cent. Based on the sensory scores of sensory evaluations by expert panellists, amongst all, 20 per cent papaya leaf extract, 15 per cent sucrose, and Stevia up to 1.5 per cent were ideal for preparing this therapeutic beverage. Finally, based on sensory scores, this therapeutic whey beverage with the addition of papaya leaf extract was optimised as a drink and was used for further detailed analysis.

Background: Microorganisms are responsible for characteristic changes in the fermented foods. They result in the sequential changes during fermentation of food, resulting in souring, leavening and changes in flavour, body and texture. The present study was aimed to enumerate the natural microflora present in raw ingredients used as well in fresh and fermented idli batter. Methods: Study was conducted during the period 2019-2020 to develop solid state fermented cultures for whey based idli batter at Department of Dairy Microbiology, Dairy Science College, Bangalore. The raw ingredients used for idli preparation were sourced from local market of Bangalore. Lactic counts such as leuconostoc, enterococci, pediococci and lactobacilli, as well as yeast counts were enumerated using different selective media by pour plate method. Result: The leuconostoc count of rice rava, black gram dhal and fresh idli batter on sucrose agar ranged from 2.0 to 3.78 log10 cfu/g; Lactobacilli count on MRS agar varied from 2.0 to 4.11 log10 cfu/g. Yeast count on potato dextrose agar ranged from 1.6 to 2.3 log10 cfu/g. Lactic counts (includes leuconostoc, lactobacillus, pediococci, enterococci) in fresh idli batter ranged from 3.63 log10 cfu/g to 4.77 log10 cfu/g, whereas in fermented idli batter varied from 2.56 log10 cfu/g to 8.74 log10 cfu/g. The yeast counts in fermented batter ranged from 9.23 to 9.56 log10 cfu/g.