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Effect of incorporation of nisin producing streptococci on quality of yoghurt (Record no. 33694)

000 -LEADER
fixed length control field 01643 a2200205 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20211224164114.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 130408t xxu||||| |||| 00| 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency INNDH (National Library in Dairying)
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Sharma, A K
9 (RLIN) 38742
245 1# - TITLE STATEMENT
Title Effect of incorporation of nisin producing streptococci on quality of yoghurt
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Karnal
Name of publisher, distributor, etc NDRI
Date of publication, distribution, etc 1975
502 ## - DISSERTATION NOTE
Dissertion Note M.Sc.
Dissertation Type Thesis
Name of Institution Kurukshetra University
Year 1975
Name of Guide Nambudripad, V K N
520 ## - SUMMARY, ETC.
Summary, etc The present investigation was undertaken with a view to increase the shelf life of yoghurt by incarporating nisin producing streptococci in yoghurt starter. Two nisin producing cultures S lactis (4.96 and M6) were used at 1% level along with yoghurt starter for preparation of yoghurt at 40,42 and 45 degree CXC S lactis 496 checked the increase in acid production during storage of yoghurt produced at 42 degree C. S lactis M6 was not found to be effective at any of the three temparatured tried out of different levels of S lactis 496 tried to check the acid production during storage only 0.75% inearporation checked the acidity to desired level. The acidity after 5 days of storage at 30 degree C was found to be 1.1% in yoghurt having nisin culture S lactis 496 where as in control samples this level of acidity reached within 24 hours of storage. Acetaldehyde content of yoghurt having nisin culture S lactis 496 was higher than that of control at all stages. It declined during storage in both the samples almost at the same level.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Dairy-Microbiology
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Dairy-Microbiology
901 ## - LOCAL DATA ELEMENT A, LDA (RLIN)
Used for other Accesssion No. for entry in OCLC records 32682
902 ## - LOCAL DATA ELEMENT B, LDB (RLIN)
a M-325
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Koha item type Thesis/Dissertation
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Permanent Location Current Location Shelving location Date acquired Full call number Barcode Date last seen Price effective from Koha item type
          Non-fiction NDRI Karnal NDRI Karnal Main Book Collection 0000-00-00 M-325 32682 2012-08-21 2012-08-21 Thesis/Dissertation
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