• Dr K. Jayaraj Rao

    Dr K. Jayaraj Rao
    Principal Scientist

    Dairy Technology Section, ICAR-NDRI, SRS, ADUGODI, BANGALORE – 560 030 Ph: 080-25710661 Extn 304 Fax: 080- 25710161 Mobile: 9448969576

    • Current Research Area
      Traditional Dairy Products

    Qualifications:

    • M.Sc.(Dairy Technology)
    • Ph.D.(Dairy Technology)

    Major Research Accomplishments

    Traditional Dairy Products

    Awards:

    • Won best paper and poster awards

    Training:

    • Undergone career advancement training programmes

    Patents, Technology, Methodology, Genetic Stock, Variety, etc.:

    • 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.
    • Mahalingaiah, L., B. V. Venkateshaiah, S. Kulkarni, and K. Jayaraj Rao (2014) Studies on the effect of preservatives on physico-chemical, microbiological and sensory quality of kunda. Journal of Food Science and Technology, 51 (7): 1390-1395.
    • Mahalingaiah, L., Venkateshaiah, B.V., Kulkarni, S. and Jayaraj Rao, K. (2011) Studies on energy requirements in manufacture of kunda – a heat desiccated Indian milk product. Journal of Food Process Engineering, 34(2): 444-456.
    • Mallikarjun Chukki, K Jayaraj Rao, BV Balasubramanyam, Bikash C Ghosh and S Kulkarni (2013) Suitability of Concentrated Milk for Yoghurt Preparation. Research and Reviews: Journal of Food and Dairy Technology, 1(2): 22-31.
    • Navajeevan, B. and Jayaraj Rao, K (2005) Physico-chemical changes in retort processed kunda. Indian Journal of Dairy Science, 58 : 392 – 399.
    • Navajeevan, B. and Jayaraj Rao, K. (2008) Changes in rheological, microbiological and sensory quality of retort processed kunda during storage. Journal of Dairying, Foods and Home Sciences (Asian Journal Dairy and Food Research ), 27(2): 79-86.
    • Navajeevan, B., Jayaraj Rao, K. and Pagote, C.N. (2011) Studies on changes in textural properties during storage of kunda – a popular sweet product of central India. Research Journal of Engineering and Technology, 4 (3): 11-18.
    • Pagote, C.N. and Jayaraj Rao, K. (2011) Compositional, sensory and textural characteristics of khoa Jalebi from different markets. Indian Journal of Dairy Science, 64(5): 383-387.
    • Pagote, C.N. and Jayaraj Rao, K. (2012) Khoa jalebi, a unique traditional product of central India. Indian Journal of. Traditional Knowledge, 11(1): 96-102.
    • Patel, D.H. and Jayaraj Rao, K. (2012) Rheology of paneer – a review. Indian Journal of Dairy Science, 65(2): 95-105.
    • Priya, A.Y. and Jayaraj Rao, K. (2012) Development of khoa powder based gulabjamun mix. Indian Journal of Dairy Science, 65 (5): 361-369.
    • R. Kesavan, A. Sangeetha, K. Jayaraj Rao, P. Aravindakshan and C.N. Pagote (2014-15) Technology of rennet coagulated milk cake by microwave processing. All India Business Directory – Dairy Year Book, (1): 146-155.
    • Santosh Kumar, T., Aravindakshan, P., Sangeetha, A., Pagote, C.N. and Jayaraj Rao, K. (2013) Development of mint flavoured yoghurt spread. Asian Journal Dairy and Food Research, 32(1): 19-24.
    • Sawhney, I.K., Patil, G.R. and Jayaraj Rao, K. (1994) Evaluation of glycerol as a water activity modifier in khoa. Journal of Food Science and Technology, 31 : 252 – 254.
    • Vyavahare, A.S., Jayaraj Rao, K, Pagote, C.N., Govindarajulu Yadav, M., Yogananda Reddy, K. and Jayaveera, K.N. (2012) Application of computer vision systems in colour evaluation of kalakand (milk sweet): A heat desiccated dairy product. Research and Reviews: Journal of Food and Dairy Technology, 1 (1): 16-22.
    • Vyawahare, A.S., Nawale, P., Sushim Kumar., Papinwar, K., Patel Dhinalkumar, H. and Jayaraj Rao, K. (2011) Psychorheological study on viscosity of milk. J. Dairying & Food Sci., (Asian Journal Dairy and Food Research), 30(1): 25-31.