Cheesemaking from camel milk poses several challenges, owing to the composition of camel milk, which differs from that of cow milk. Each step involved in the standard cheesemaking process needs some modification before cheese of acceptable quality can be made from the milk. Thermophilic starter cultures are reportedly more useful in acidification of camel milk. The lower casein content results in improper coagulation, even with recent advancements in the application of camel chymosin. Higher intensity of heat treatment results in weak rennet gel. The use of hydrocolloids and microbial enzymes that help in improving body of acid gels are generally not effective for rennet gels. Camel milk cheese curd needs to be cooked at higher temperatures to improve the yield. Understanding these challenges that are involved in each step of cheese making and overcoming them by modifying the process would help to improve the quality of camel milk cheese.

In the present study different proportion of synthetic milk (2, 4, 8 10 and 15 %) was blended with natural milk and tested for detergent qualitatively as well as quantitatively successfully using Rhodamine 6G dye and Toluene solvent. In positive milk samples, the colour of the solvent changed from transparent to pink, and the intensity of colour increased with an increase in detergent concentration. In contrast, the colour of the solvent layer in the control milk sample remained transparent. Quantity of detergent determined by uptake of benzethonium chloride. This new method was sensitive enough to detect as low as 16 mg of detergent per 100 ml of adulterated milk.

Three sets of camel milk were standardised at different casein/fat ratios [0.73 (set A, control), 0.60 (set B) and 0.90 (set C)] using skim milk and cream separated from camel milk. The milk was coagulated using camel chymosin and cheese was prepared. The whey (AW, BW and CW) and cheese samples (AC, BC and CC) from respective milk samples A, B and C, were analysed for composition and colour. Cheese whey with higher losses in solids and minerals (AW and BW) had higher L∗ value, whiteness index and lower total colour difference (ΔE) compared with CW. Camel milk cheese CC had higher solid and mineral recovery resulting in higher cheese yield as compared with other experimental cheeses. The results indicated that standardising camel milk to 0.90C/F led to higher cheese yield and lower mineral and solids losses in whey.

The effect of varying levels of Cheddar cheese whey to skim milk (70:30, 80:20, 90:10) ratio and heat treatments (95, 90 and 85 degrees C holding for 10, 20 and 30 min each) on the properties of cow milk Ricotta cheese were investigated. The composition, yield, solids recoveries, colour, spreadability and sensory properties were significantly influenced. The composition and solids recoveries increased with increasing skim milk quantity and severity of heat treatment, but higher skim milk had adverse effect on colour, spreadability and sensorial acceptability. The lower proportion of skim milk (90:10) and higher heating temperature (95 degrees C) resulted in Ricotta with high moisture, fat, protein recovery, colour and spreadability and sensory acceptability, as also corroborated by principal component analysis (PCA). PCA extracted five principal components which explained 92.02% variance and grouped cheeses according to the level of cheese milk and heating temperature which are having similar properties. It is possible to produce whiter, uniform, easily spreadable, shiny, soft, creamy, granular, adhesive, and highly acceptable Ricotta from mixing 90 part of Cheddar whey and 10 parts skim milk in cheese milk and heat-treating at 95 degrees C/10 min. In this formulation, whey proteins denaturation and association with casein micelle were validated by RP-HPLC and SDS-PAGE.

: Synbiotic foods has revolutionised the status of functional foods socially as well as commercially. The stringent environmental rules over disposal of whey and it’s high nutritional value has driven industries to develop new whey based functional products. Among developed whey-based products fermented products has got significant position. In this study authors optimized a synbiotic whey beverage and also analysed for its proximate composition and storage stability. The developed synbiotic product had possessed following physico-chemical parameters: pH 3.67, acidity 0.90 per cent Lactic acid (LA), moisture 82.92 %, total solids 17.08 %, lactose 4.72 %, protein 0.43 % and fat 0.25 %. The beverage was found to have a probiotic count of 9.22 log 10 cfu/ml. Coliforms, yeast and molds counts were found to be absent for a period of 9 days. Rheological properties of whey beverage revealed that the product had a shear thinning behaviour with higher loss modulus (G’’) values indicating viscous behaviour. Under refrigeration the drink started showing sign of spoilage from tenth day of storage. The required probiotic count was maintained in the product till 9 th day of refrigerated storage as per legal requirement of FAO/ WHO (2002). From study it can be inferred that newly developed synbiotic whey drink has got shelf life of 9 days under refrigeration.

Basundi is a dessert that is consumed directly and contains sugar and all the milk solids in an approximate two-fold concentration that gives it a high nutritive value. Low calorie herbal basundi was developed under the current study using sucralose as low calorie sweetener, Hemidesmus indicus and Bougainvillea glabra as herbs with health beneficial properties and analyse it for physico-chemical and microbiological parameters. The developed product was analysed for chemical composition parameters like fat, protein, lactose, total solids and acidity, physical parameters like colour characteristics and microbiological parameters like standard plate count, coliform count and yeast and mold count alongside for traditional control basundi.

Paneer is is prepared by the heat and acid coagulation process of cow or buffalo milk. However, the quality of paneer mainly depends upon the quality of milk, heat treatment, moisture content in paneer, and storage condition. Therefore, in the present study, correlations were studied among sensory, physic-chemical, textural, and microbiological parameters of paneer samples. There have been noted some good correlations like: body and texture (BT) score versus fat content (r = 0.879), flavor score versus body and texture score (r= 0.931), overall acceptance score versus body and texture score (r =0.974), overall acceptance score versus flavor score (r= 0.947) and chewiness verses gumminess (r= 0.932).

Calcium enriched herbal ice cream (CEHI) was developed under the current study using calcium gluconate (CG) as a calcium source, Bacopa monniera as herbs with health beneficial properties. The optimized product was analyzed for its sensory, textural and microbial characteristics. The developed calcium enriched herbal ice cream has shown overall acceptability score of 7.5 (Like moderately) which is a good indication of the higher organoleptic quality for frozen products. The prepared product is having a higher hardness (42 N) compared to conventional ice cream (30 N). The color of the CEHI sample decreased in whiteness (P < 0.05) compared to the control sample. Melting rate of experimental ice cream and control ice cream are 0.75 and 0.56 g/min respectively and had shown a significant difference (P < 0.01). Viable count of calcium enriched herbal ice cream had shown no significant difference when compared to control ice cream (p>0.05). There was no detection for yeasts and mold for calcium-enriched herbal ice cream and the control

Bacopa monniera (B. monniera) plant has been reported as nerve tonic and memory enhancer from ancient times in Indian system of medicine i.e. Ayurveda. The active components present in B. monniera are Bacoside-A & Bacopaside-II which are mainly responsible for its memory effects and other health benefits. Calcium gluconate (CG), organic calcium having available calcium (13 %) is one of best sources for calcium fortification in ice cream. In this study, B. monniera extract 10 mg/100g (Ethanol extraction) and calcium gluconate 217mg/100g was added to ice cream mix subjecting to ageing, freezing, hardening and storage. Sensory and physico-chemical analysis of the prepared product was carried out. HPLC analysis was carried out to confirm the presence of bacosides (Bacoside-A & Bacopaside-II) and to estimate the quantity of bacosides. Calcium content in fortified ice cream was 165 mg/100g where as control ice cream was 145 mg/100g.

Calcium enriched herbal ice cream was developed using calcium gluconate (CG) as calcium source, Bacopa monniera whole plant extract (BME) is an herb containing saponins. Ice cream was prepared by incorporating CG and BME together. Preliminarily the range of CG and BME levels were fixed as 50-250mg/100mL and 10-50mg/100mL of ice cream mix respectively. Response surface methodology (RSM) was used to optimize the levels of two ingredients (CG and BME). Central Composite Rotatable Design using two variables and five responses comprising of sensory attributes was used for computation of optimized solution. All the responses fitted well into quadratic equation with R-2>0.60. The optimum levels of CG and BME are 217.34mg/100mL and 10mg/100mL for preparation of experimental ice cream. RSM recommended with 87% acceptability for the optimum levels of CG and BME. Product is prepared with optimized solution and subjected to sensory evaluation.

Synbiotics are the synergistic combination of probiotics and prebiotics which helps in accomplishment of health benefits in host. Whey is a nutrient rich by-product of dairy industry which is not being utilized properly and disposed. The present work is designed to standardize the procedure for preparation of synbiotic beverage utilizing whey. In this study Lactobacillus casei NCDC 298 was used as the probiotic organism and inulin was used as prebiotic. The level of inoculum and prebiotic was optimized using the Response Surface Methodology (RSM) (Design expert® software version 9.0.4.1). Accordingly the rate of inoculum and level of inulin was fixed as 1.53 and 0.69 per cent respectively. Based on sensory evaluation, the level of sugar and flavour emulsion was fixed as 11% and 0.03% respectively. Inulin supplemented pasteurized whey was inoculated with 1.53% of inoculum and kept for fermentation at 37ºC/16h. After fermentation, fixed levels of sugar and flavour emulsion was added and then stored under refrigeration temperature.