NATIONAL DAIRY RESEARCH INSITUTE

KARNAL

List of recently concluded and on-going Research Projects

in the area of Dairy Processing

1 Project Title: Incorporation of selected probiotic bacteria in infant formula

(Lead Division: Dairy Technology)

Project Leader: Latha Sabikhi

Project Associates: D. K. Thompkinson, Suman Kapila and R. K. Malik

Duration: 2007-2009

Objectives

• Micro-encapsulation of selected species of probiotic organisms.

• Assessment of survivability of the protected organisms under different conditions of
processing.
• Incorporation of selected species into Infant Formula.
• Characterization of physio-chemical and microbiological attributes of the improved
Infant Formula.

2 Project Title: Studies in relation to probiotic effectiveness of certain

carbohydrates for development of symbiotic fermented milk product (Lead
Division: Animal Bio-chemistry)

Project Leader: R. K. Sharma

Project Associates: Kishan Singh and M. K. Sharma

Duration: 2007-2010

Objectives

• Screening of promising lactic acid bacteria for the transgalactosylation/hydrolytic

activity of ß-galactosidase.
• Production of galactooligosaccharide containing preparation.
• Comparison of different prebiotic carbohydrates for their relative effectiveness in
stimulation of promising probiotic organisms.
• Preparation of symbiotic fermented milk product (dahi).

3 Project Title: Development of functional whey drinks for health promotions

(Lead Station: SRS-Bangalore)

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 Project Leader: Bikash Chandra Ghosh

Project Associates: Satish Kulkarni and V. Unnikrishnan

Duration: 2007-2009

Objectives

• Develop a whey based drink with reduced lactose content and lower molecular weight
peptides as functional ingredients.
• Incorporate functional whey as diluent in production of fruit based drinks.
• Evaluate physico-chemical characteristics, sensory quality and shelf life of the
products.

4 Project Title: Effect of milk fat on mammary and colon carcinogenesis (Lead
Division: Animal Biochemistry)

Project Leader: V. K. Kansal

Project Associates: R. A. K Aggarwal (NBAGR, Karnal)

Duration: 2006-2008

Objectives

• To investigate the effect of cow milk fat on gastrointestinal and mammary

carcinogenesis induced by administration of tissue specific chemical carcinogens.
• To investigate the mechanism of protective effect of cow milk fat on mammary
carcinogenesis.

5 Project Title: Development of probiotic Direct Vat Set (DVS) ferment (s) for
short set dahi (Lead Station: SRS-Bangalore)

Project Leader: Chand Ram

Project Associates: M. K. Bhavadasan and K. Jayaraj Rao

Duration: 2007-2009

Objectives

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 • Development of probiotic direct vat set ferment (s) for short set dahi.
• Performance evaluation of DVS ferment (s) during storage for dahi preparation.
• Efficacy of packaging material on viability and activity of DVS starter (s).

6 Project Title: Analysis of sweetener blends (aspartame x acesulfame-k &

aspartame x saccharin) and their stability in whey beverage (Lead Division:
Dairy Chemistry )

Project Leader: Sumit Arora

Project Associates: Vivek Sharma, B. K. Wadhwa, A. K. Singh, S. K. Tomer and

G. S. Sharma

Duration: 2008-2009

Objectives

• Optimization of levels of sweetener/sweetener blends (aspartame x acesulfame-k

& aspartame x saccharin) in whey beverage.
• Standardization of methods for the simultaneous isolation and analysis of
sweetener/sweetener blends and their degradation products in whey beverage.
• Studying the stability of selected sweetener/sweetener blend in whey beverage
during storage.

7 Title: Preparation of protein rich powder from Buffalo colostrum (Lead

Division: Dairy Chemistry)

Project Leader: Raman Seth

Project Associates: Suman Kapila, Darshan Lal, Vivek Sharma and Y. S. Rajput

Duration: 2008-2010

Objectives

• To standardize the conditions for the manufacture of protein rich powder from
buffalo colostrum.
• To study the immuno-modulatory properties (in-vitro) of the isolated protein rich
powder.

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8 Project Title: Development of fermented butter milks drinks (Lead Station:
SRS, Bangalore)

Project Leader: B. Surendra Nath

Project Associates: M. K. Bhavadasan, Chand Ram, F. Magdaline Eljeeva

Emerald and V. Unnikrishnan

Duration: 2008-2010

Objective
• To develop varieties of fermented butter milk drinks incorporated with
spices/herbs, vegetable/fruit extracts to enhance their health benefits.

9 Project Title: Development of technology for production of symbiotic misti dahi

and yoghurt. (Lead Station: SRS, Bangalore)

Project Leader: Chand Ram

Project Associates: M. K. Bhavadasan, B. V. Balasubramanyam, N. N.

Balasubramanya and C. N. Pagote

Duration: 2008-2010

Objectives

• Selection of prebiotic (s) for production of symbiotic Misti Dahi and yoghurt.
• Optimization of process parameters for production of symbiotic products with
enhanced shelf-life and foods safety.
• Elucidation of behaviour (chemical, sensory and microbial) in symbiotic Misti
Dahi and yoghurt during storage for its acceptability.
• To assess super oxide dismutase activity (SOD), glutamine (Q) and arginine (R)
levels in symbiotic products.

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10 Project Title: Studies on the manufacture of dairy whitener employing
ultrafiltration technology (Lead Division: Dairy Technology)

Project Leader: V. K. Gupta

Project Associates: R. B. Sangwan and G. R. Patil

Duration: 2005-2009 (completed)

Objectives

• To study the use of cow milk, buffalo milk and buttermilk UF retentate in the
formulation of dairy whitener.
• Optimisation of process for the manufacture of dairy whiteners.
• To study different physico-chemical, reconstitutional and sensory qualities of
dairy whiteners.
• To study physical and sensory qualities of tea/coffee preparation using dairy
whiteners.
• Shelf life studies on dairy whiteners.

11 Project Title: Development of raabdi-like cereal based traditional fermented

milk foods with extended shelf life (Lead Division: Dairy Technology)

Project Leader: S. K. Kanawjia

Project Associates: S. K. Tomar (DM), F. C. Garg, A. K. Singh, and G. K. Goyal

Duration: 2006-2009 (completed)

Objectives

• To select optimum levels of cereals and milk solids for development of raabri-like
fermented products.
• To optimize processing conditions such as heating, fermentation and drying for
preparation of these products.
• To enhance shelf life.
• To estimate the cost.

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12 Project Title: Development of Quarg type fresh cheese with enhanced health
attributes and shelf life (Lead Division: Dairy Technology)

Project Leader: S. K. Kanawjia

Project Associates: Dharam Pal, R. S. Mann, A. K. Singh and Surajit Mandal

Duration: 2007-2009 (completed)

Objectives

• Optimization of processing parameters for manufacture of Quarg type cheese.

• Optimization of levels of certain dietary fibers for incorporation in Quarg type
cheese.
• Incorporation of phytosterols in Quarg type cheese.
• Enhancement of shelf life of Quarg cheese.

13 Project Title: Active packaging of Kunda and Chhana Podo for enhanced shelf-
life (Lead Station: SRS, Bangalore)

Project Leader: F. Magdaline Eljeeva Emerald

Project Associates: K. Jayaraj Rao and Chand Ram

Duration: 2006-2008(completed)

Objectives

• To evaluate the effect of different packaging materials on the physico-chemical,

sensory and microbiological characteristics of Kunda and Podo during storage.
• To assess the shelf-life of Kunda and Podo in different active packaging
atmospheres.

14 Project Title: Development of a mechanized system for production of malai

laccha (Lead Division: Dairy Engineering)

Project Leader: R. K. Kohli

Project Associates: Bikram Kumar and I. K. Sawhney

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 Duration: 2007-2009(completed)

Objectives

• Mechanization of Malai Laccha production.

• Performance of the mechanized process.

15 Project Title: Development of bacteriocin based Anti Microbial Packaging

(AMP) system for enhanced food safety (Lead Division: Dairy Microbiology )

Project Leader: R. K. Malik

Project Associates: T. Rai, Naresh Kumar and Shilpa Vij

Duration: 2008-2009

Objectives

• Development of bacteriocin based Anti Microbial packaging system for release of

bacteriocin.
• Application of AMP in the preservation of some of the dairy products (paneer,
khoa)

16 Project Title: Performance evaluation of thin film SSHE for continuous

manufacture of burfi (Lead Division: Dairy Engineering)

Project Leader: A. K. Dodeja

Project Associates: Bikram Kumar and Dharam Pal

Duration: 2008-2009(completed)

Objectives

• To evaluate thermal performance of the system for manufacture of burfi.

• To evaluate different sugar dosing methods for blending sugar in relation to
quality of burfi.
• To assess the quality of burfi in terms of sensory attributes.

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17. Project Title: Characterization and process standardization for production of
Khoa-Jalebi (Lead Division: SRS, Bangalore)

Project Leader: C. N. Pagote

Project Associate: K. Jayaraj Rao

Duration: 2009-2011

Objectives

• Characterization of Khoa-jalebi.
• Standardization of a method for preparation of the most acceptable product.
• Shelf life evaluation of the product.

18 Project Title: Heat and mass transfer phenomena during manufacture of

gulabjamun and pantoa (Lead Division: SRS, Bangalore)

Project Leader: F. Magdaline Eljeeva Emerald

Project Associates: Menon Rekha Revindra, P. Heartwin Amaladhas, K.

Jayaraj Rao and B. Surendera Nath

Duration: 2009-2011

Objectives

• To determine the temperature distribution, moisture loss, oil uptake in gulabjamun

and pantoa during deep fat frying, and to evaluate the kinetics of quality changes.
• To evaluate the kinetics of quality changes and the diffusion of sugar syrup during
soaking of deep fat fried products.
• To model the heat and mass transfer during deep fact frying of gulabjamun and
pantoa and validate the predictive models.

19 Project Title: Quality improvement of set fermented dairy products using

ultrafiltration technology (Lead Division: Dairy Technology)

Project Leader: V. K. Gupta

Project Associates: S. K. Kanawjia, Chand Ram, F. C. Garg and Ganga Sahay

Meena

Duration: 2010-2012

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Objectives:

• Application of UF in the formulation of dahi and yoghurt.

• Improving quality of dahi and yoghurt produced with different cultures and additives.
• Optimization of process for the manufacture of different types of dahi and yoghurt.
• Estimation of production cost.

20 Project Title: Studies on in-line production of Indian dairy products for

commercial exploitation (Lead Division: Dairy Engineering)

Project Leader: P. S. Minz

Project Associates: I. K. Sawhney, Bikram Kumar and R. K. Kohli

Duration: 2010-2012

Objectives:

• To develop commercially viable and synchronisable unit operation based equipments

for in-line production of Indian dairy products.
• Techno-economic evaluation of in-line production of Indian dairy products such as
Khoa, Burfi, Basundi, Rabri and Ghee from Butter and Cream.
• Optimization of machine capacities for each product in relation to quality attributes
for scale up designs.

21 Project Title: Development, characterization and evaluation of edible films and

coatings for selected dairy products (Lead Station: SRS, Bangalore)

Project Leader : P. Heartwin Amaladhas

Project Associates : F. Magdaline Eljeeva Emarald, K. Jayaraj Rao, Menon

Rekha Ravindra and B.C.Ghosh

Duration : 2010 – 2012

Objectives:

• To evaluate different biopolymers for their film-forming characteristics and

characterize the edible films and coatings for their physical, thermal and tensile
properties.
• To determine the influence of the application of edible films and coatings on the
quality and shelf-life of traditional milk products.
• To examine the interactions between the product and biopolymer films.