01. RP-HPLC Method for the Detection of Adulteration of Ghee with Vegetable Oils/Fats 02. Studies on Preparation of Dahi Prepared from Sweet Corn Milk Blended with Buffalo Milk 03. Biodegradation of Dairy Waste Effluent using Aerobic Microflora 04. Process Optimization for Drying of Khoa using Fluidized Bed Dryer 05. Studies on Textural Profile of Peda Blended with Wheat Bran 06. Estimation of Chemical Composition of Wood Apple Burfi 07. Effect of Blending Soymilk on Sensory Quality of Paneer 08. Preparation of Low Fat-Sugar Free Softy Ice-Cream 09. Green Synthesis of Selenium Nanoparticles using a Native Strain of Lactobacilli-An Innovative Approach 10. Use of Basil (Tulsi) as Flavouring Ingredient in the Manufacture of Ice Cream 11. Development of Technology for Manufacture of Probiotic Shrikhand 12. Technological Studies on Microbial Changes occurred during Storage of Soy Paneer 13. Probiotic Lassi Preparation and Sensory Evaluation using L. paracasei Immobilized Fruit Pieces 14. Nutritional and Antioxidant Status of Rabri Incorporated with Raw, Roasted and Germinated Finger Millet Powder 15. Linkage between Plasmids of Lactic Acid Bacteria and their Antimicrobial Activity through Bacteriocin Production 16. Bioprospecting Bifidobacteria as Novel and Indigenous Probiotic Strains 17. Economics of preparation of sapota whey beverage 18. Development of Technology for Processed Cream Cheese Based Spread 19. Process Standardization for the Manufacture of Kalakand Using Amla Powder as Acidulant 20. Selection of a Most Suitable Synbiotic Lassi Matrix for Delivery of Probiotic Strain Lactobacillus helveticus MTCC 5463 in Geriatric Volunteers 21. Formulation and Evaluation of Dosage Forms of Starter Cultures and Probiotics for use as Inocula/ Food Ingredient/ Dietary Supplement in the Household and Industrial Level 22. Standardizing the processing parameters for Mozzarella cheese making from partially homogenized milk 23. Carrot as a Functional Ingredient in Ice Cream 24. Integrated System Approach for Manufacture of Heat Desiccated Traditional Indian Dairy Products 25. Comparison of Ohmic and Electric Heating of Milk 26. Performance Evaluation of Solar based Milk Cooling System 27. Performance Evaluation of Waste Heat Assisted Vapor Absorption Refrigeration System 28. Evaluation of Survival Rate and Sensory Properties of Encapsulated Probiotic Bacteria in Quarg cheese 29. Significance of Proteolytic Lactobacilli on ACE-inhibitory Activity and Release of Bioactive Peptides during Fermentation of Milk 30. Protocol Optimization for Addition of Selected Excipients in a Dry Functional Probiotic Mix Formulation 31. Sensory quality of kheer manufactured in scraped surface heat exchanger 32. Studies on textural profile of gulabjamun blended with wheat bran
