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Somashekara Reddy P. V., Surendra Nath B. and Priyatam Reddy K. (2016). Utilization of concentrated and Lactose hydrolyzed whey in the preparation of buns. World Journal of Pharmaceutical Research. Vol. 5.4., p 1581-1609.

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T.C. Soumyashree, M.M. Venkatesh, K. Priyatam Reddy and B.M. Prashanth. (2018). Effect of levels of starter culture and varients of packaging materials on the quality characteristics of enriched misti dahi. Asian J. Dairy & Food Res, 37(4) 2018:255-260.

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Sharanagouda B, Venkateshaiah B. V., Priyatam Reddy K. and Jayraj Rao K. (2013). Influence of Replacing Skim Milk Powder (SMP) and Whey Protein Concentrate (WPC¬70) on quality of Protein Enriched Concentrated Yoghurt. Frontier J. Vet. Anim. Sci. Vol 2, No. 1., p 50-54.

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Sharanagouda, B, Venkateshaiah B. V. and Priyatam Reddy K. (2013). Effect of Total Solids on Sensory, Physico-chemical, Textural and Microbiological Properties of Concentrated Yoghurt. Frontier J. Vet. Anim. Sci. Vol. 2, No. 1., p 55-59.

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Sharanagouda B, Venkateshaiah B. V. and Priyatam Reddy K. (2014) Effect of Total Solids and Whey Protein Concentrates on Sensory, Physico-chemical, Textural Quality and Starter Growth in Protein Enriched Concentrated Yoghurt. Frontier J. Vet. Anim. Sci. Vol. 3, No. 2., p 165-170.

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Priyatam Reddy, K., Manjunatha, H., Shashi Kumar, C.S and Vijaykumar. (2022) Effect of Honey and Mango Pulp on the Quality of developed Low Fat Yoghurt Dessert. Frontier J. Vet. Anim. Sci. 11(1).

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Priyatam Reddy, K., Manjunatha, H., Shashi Kumar, C.S and Vijaykumar. (2022) Effect of Standardization of different levels of Fat and incorporation of Pectin and WPC on Quality of Low fat set Yoghurt. Frontier J. Vet. Anim. Sci. 11(1).

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Priyatam Reddy, K., Manjunatha, H., Shashi Kumar, C.S., Shankarlingayya, V.S and Vijaykumar. (2022) Standardization Effect of different levels of Fat and SNF and Pectin on Quality of Low fat Yoghurt Dessert. Frontier J. Vet. Anim. Sci. 11(1).

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Vijaykumar, Venkatesh M., Basavabharati, Manjunatha H. and Priyatam Reddy K. (2000) Effect of different packaging materials on Therapeutic Khoa. Frontier J. Vet. Anim. Sci. 11(1):50-53.

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Priyatam Reddy K., Ramachandra Rao, H. G., Sharanagouda, B., Ramesh, V. and Manjunatha, H. (2012). Development of Pectin incorporated Low Fat Yoghurt. Proceedings of Dairy and Food Industry Conference. Thrissur, Kerala. p-124.

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Ramesh. V, Kempanna C, Malashree. and Priyatam Reddy K. (2012). Application of whey protein-pectin gels in Yoghurt. Proceedings of Dairy and Food Industry Conference. Thrissur, Kerala. p-137.

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Sharanagouda B and Priyatam Reddy K. (2014). Anti Microbial Packaging – A packaging Techniques of future. National conference on Recent Trends in processing, quality and safety of ethnic and organic foods. Chennai, Tamil Nadu. p-171.

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13. Sunilkumar, Priyatam Reddy K., Darshan G. B. and Paramesh Naik J. (2015). Effect of antibiotics on milk quality. 6th International Conference on Emerging Technologies in Food and Nutrition for Health Management (ICETF-2015). NDRI Adugodi, Bengaluru. p-50.

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Shashi Kumar C. S., Priyatam Reddy K, Shankarlingayya V. S., Puranik D. B and Manjunatha H. (2019). Development of Functional Weaning Food Enriched Peptides. National Seminar on Contemporary Trends in Dairy and Food Processing. Udgir, Maharashtra. P-182.

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15. Sharanagouda B Patil., Sporthy G. S. and Priyatam Reddy K. (2012). ELECTRONIC-NOSE: “ A powerful quality control tool of automation in production and Human medical application. National Seminar on Automation in Dairy and Food industry. Tirupati, Andhra Pradesh. p-53-59.

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16. Shashikumar C S., Basavabharati, Priyatam Reddy K., R Prabha and D.B. Puranik (2023). Optimization of Finger Millet Based Weaning Food. Scientist Journal.ISSN:08903670.

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17. Shashikumar C S., Manjunatha H., Basavabharati, Devaraju R., Priyatam Reddy K., and Vijay Kumar M. (2023). Process Optimization of Fruit yoghurt by using Kamlapur Red Banana (GI Tag No.: 133-2009). Biological forum- An international Journal.15(2):107-111.