Major Research Accomplishments-Traditional Dairy Products

Awards:Won best paper and poster awards

Training:

1. Undergone career advancement training programmes
2. Patents, Technology, Methodology, Genetic Stock, Variety, etc.:

3. Involved in developing technologies for several traditional dairy products

Publications:

Amol S. Vyawahare and Jayaraj Rao, K. (2011) Application of computer vision systems in colour evaluation of kunda: a heat desiccated dairy product. Int. J. Dairy Sci., 6(4): 253-266.
Divya, N. and Jayaraj Rao, K. (2010) Studies on utilization of Indian cottage cheese whey in wheat bread manufacture. Journal of Food Processing and Preservation, 34 (6): 975-992.
Dwarakanath, H., Gurumurthi, P., Jayaraj Rao, K. and Pagote, C.N. (2012) Relation between sensory score and texture profile characteristics of paneer under commercial conditions. Res. J. Engg Technol., 5 (2): 39-44.
Dwarakanath, H., Gurumoorthi, P., Sutariya, H., Jayaraj Rao, K. and Pagote, C.N. (2013) Effect of freezing on the textural attributes of paneer during storage. Indian Journal of Dairy Science, 66(6): 487-495.
Ganesh Kumar, C. and Jayaraj Rao, K. (1995) Structural, clinical and transmission aspects of Dioxins – potential environmental pollutants. Current Science, 69 : 237 – 240.
Geetha, P. and Jayaraj Rao, K. (2008) Technology of retort processed poppyseeds (Papaver somniferum) payasam- process standardization. Journal of Food Science and Technology, 45(1): 85-88.
Geetha, P. and Jayaraj Rao, K. (2008) Technology of retort processed poppyseeds (Papaver somniferum) payasam- shelf life studies. Journal of Food Science and Technology, 45(6): 534-536.
Harin Sutariya and Jayaraj Rao, K. (2014) Utilisation of lemon grass distillate in the preparation of lassi. Indian Journal of Dairy Science, 67(1): 20-26.
Jayaprakasha, H.M., Jayaraj Rao, K. and Lokesh Kumar, W.A. (1997) Studies on the influence of water activity on the stability of foods – a critical appraisal. Journal of Food Science and Technology, 34 : 272 – 285.
Jayaraj Rao, K. and Patil, G.R. (2006) Changes in textural characteristics of paneer in ready-to-eat canned paneer curry during storage. Journal of Texture Studies, 37 : 156 – 164.
Jayaraj Rao, K. and Patil, G.R. (2009) Influence ofwater activity, pH, heat treatment and preservative on chemical changes in canned Indian cottage cheese (paneer) during storage. Journal of Food Quality, 32: 607-626.
Jayaraj Rao, K. and Patil, G.R. (1999) Development of ready-to-eat paneer curry by hurdle technology. Journal of Food Science and Technology, 36 : 37 – 41.
Jayaraj Rao, K. and Patil, G.R. (1999) Diffusion of sodium chloride and citric acid in raw and fried paneer at different temperatures. Journal of Food Science and Technology, 36 : 424 – 427.
Jayaraj Rao, K. and Patil, G.R. (1999) Water activity lowering ability of some humectants in paneer. Indian Journal of Dairy & Biosciences, 10 : 121 – 122.
Jayaraj Rao, K. and Patil, G.R. (2001) A study on the effect of different ‘hurdles’ on the rheological properties of fried paneer by response surface methodology. Journal of Food Science and Technology, 38 : 207 – 212.
Jayaraj Rao, K., Ghosh, B.C., Balasubramanyam, B.V. and Kulkarni, S. (2007) Sorption isotherms of chhana podo. Journal of Food Science and Technology, 44 (2) : 198 – 200.
Jayaraj Rao, K., Heartwin Amala Dhas, P., Magdaline Eljeeva Emerald, F., Bikash C. Ghosh, Balasubramanyam, B.V. and Satish Kulkarni. (2006) Moisture sorption characteristics of chhana podo at 5°C and 35°C. Journal of Food Engineering, 76 : 453 – 459.
Karthikeyan, S., Venkateshaiah, B.V., Tulasidas, T.N., Achoth, L., Rao, K.J. and Krishnappa (2011) Process optimization for continuous microwave processing of paneer. Dairy Foods International, 1 (1): 47-52.
Madariya, P.B. and K. Jayaraj Rao (2012) A Study on Utilisation of Whey in Jaggery Production. Sugar Technology, 14(3): 295-303.
Mahalingaiah, L., B. V. Venkateshaiah, S. Kulkarni, and K. Jayaraj Rao (2014) Study on the effect of packaging materials on the physico-chemical, microbiological and sensory quality of kunda. Journal of Food Science and Technology, 51(5): 1000-1005.

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K. Jayaraj Rao

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