IndCat

1	Studies on the composition incidence of preservatives adulterants and pathogenic organisms in vender milk obtained from various tahesils of Yavatmal District
2	Studies on manufacture of shrikhand by direct acodofocation
Language:	English
3	Preparation of Mozzarella cheese with selective starter cultures
4	Studies on preparation of dietetic milk powder with added bifidogenic properties
Language:	English
5	Utilization of lactose hydrolysed whey in diry products
6	Comparehensive Stduies on physico chemical properties of milk of Phaule Trivent Synthetic Cattle
Language:	English
7	Comparative studies of draftability power of indigenous and crossbred bullock
8	Microwave processing of milk and some selected dairy product
Language:	English
9	Incidence of pesticide residues in milk and dairy products
10	Imapct of compounded herbal drugs on some fo the biochemical attributes vis a vis reproductive traits of corss bred heifers
Language:	English
11	Factors affecting the utilization of energy by dairy cows
12	Comparative evaluation of different methods for determining digestibility in buffaloes
Language:	English
13	Perspectives of large ruminants milk production in Amravati Division
14	Standardization of a method for preparation of probiotic acido bifido youghuri and studies on its sensory characteristics keeping quality and in vitro antimicrobial properties
Language:	English
15	Standardization of a method for preparation of karadkheer and studies on its microbialogical and chemical quality attributes