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1	Preservations of raw milk by lactoperoxidase/thiocyanate system and its utilization for the manufacture of selected dairy products
2	Technology of Shrikhand making and its shelf life
Language:	English
3	Certain technological parameters for commercial production of yoghurt
4	Optimisation of production efficiency in crossbred cattle through systems analysis
Language:	English
5	Preservation of raw milk by lactoperoxidase thiocyanate system and its utilization for the manufacture of selected products
6	ENHANCING FLAVOUR DEVELOPMENT IN BUFFALO MILK CHEDDAR CHEESE
Language:	English
7	STUDY OF TRANSFER OF DAIRY PRODUCTION TECHNOLOGIES IN CHITTOOR DISTRICT OF ANDHRA PRADESH
8	TECHNOLOGICAL STUDIES ON PRODUCTION AND PACKING OF SANDESH FROM BUFFALO MILK
Language:	English
9	CERTAIN DEVELOPMENTAL ASPECTS OF UHT-PROCESSING OF BUFFALO MILK
10	STUDIES ON SOME COMPONENTS OF PROTEOSE-PEPTONE FRACTION FROM BUFFALO MILK
Language:	English
11	PRODUCTION PACKAGING AND PRESERVATION OF MOZZARELLA CHEESE FROM BUFFALO MILK USING MICROBIAL RENNET
12	PHYSICO-CHEMICAL STUDIES ON BUFFALO COLOSTRUM CASEINS
Language:	English
13	Effect of lactic acid bacteria on tumour cell lines
14	Studies on leuconostocs and their role in the preparation of cultured milk products
Language:	English
15	Role of starter cultures in the ripening of cheddar cheese made from buffalo milk
16	Effect of restricted and ad lib water intake on physiology reactions, haematological change and energetic efficiency of milk production in crossbred cows
Language:	English
17	Influence of dietary energy sources on ruminal VFA production rates and nitrogen utilization in cattle and buffaloes
18	Effect of pre and post partum feeding management on body weight changes, some blood and milk parameters and reproductive performance of Murrah buffaloes
Language:	English
19	Genetic analysis of murrah buffalo herds
20	Development of optimum breeding progrmme for Kankrej cattle
Language:	English