| 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 |
