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Full Screen- TITLE
- CERTIFICATE
- DECLARATION
- ACKNOWLEDGEMENT
- ABBREVIATIONS
- CONTENTS
- 1. PREVIEW
- 1.1 Brief History of Milk Fermentation
- 1.2 Role of Starter Cultures in Milk Fermentation
- 1.3 The Proteolytic System involved in Milk Fermentation
- 1.4 Biological Role of Milk Fermentation and Protien Hydrolysate
- 1.5 Aim of Investigationm
- 2. RETROSPECT
- 2.1 Yoghurt and its Peptido-Components Formation
- 2.2 Antimicrobial Peptide Principles of Yoghurts
- 2.3 Analysis of Antimicrobial Peptides of Yoghutt
- 2.4 Flavoured Yoghurts and their Organoleptic Acceptance
- 3. METERIALS AND PROTOCOLS
- 3.1 Preparation for Fermentation
- 3.2 Preparation of Stock Culture
- 3.3 Preparation of Fermented Milk with Additives
- 3.4 Preparation of Lysates (Whey)
- 3.5 Analysis of Lyate (whey)
- 4. RESULTS AND DISCUSSION
- A Natuaral proteolysis
- 4.1 pH Measurement
- 4.2 Estimation of Total Soluble Proteins
- 4.3 Estimation of Total Free Amino Acids
- 4.4 Correlating the Variations in pH, TSP and TFAA
- 4.5 Estimation of Protoeolytic Activity
- 4.6 SDS-PAGE Analysis of Protien Fragments
- 4.7 HPLC Ptofile of PEPTIDES
- 4.8 Antibacterial Property of Whey Peptides
- B. Simulated proteolysis
- 4.9 In vitro Enzyme Digestion
- C. Organoleptic evaluaion
- 5. SUMMARY AND PROSPECTS
- REFERENCES
- APPENDIX