Milk Processing and Dairy Products Industries (2Nd Edition)
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MILK PROCESSING AND DAIRY PRODUCTS INDUSTRIES (2ND EDITION) 1 Qty: BuyPay Now Click to enlarge DescriptionAdditional ImagesReviews (2)Related Books The book covers Known Indian Milk Products, Cheese, Butter, Yoghurt, Evaporated and Condensed Milks, Dried Milk/Milk Powder, Ice Cream, Some Dried Dairy Products, Market Dahi and Pure Culture Dahi, Packaging of Milk, Packaging of Milk and Milk Products in India, Packaging Trends for Cheese and Other Dairy Products, Milk Based Soft Drink with Longer Shelf Life, Fermented Milk Products Flavour and Biotechnology, Losses and Their Possible Management in Dairy Industry, Cultured Milk Products in Human nutrition, Freeze Dried Starter Cultures in Fermented Dairy Products Manufacture, Dairy Products, Products Diversification in Dairy Industry, Coffee Complete, Paneer, Cheese from Buffalo Milk, Whey Protein Concentrate, Production of Yoghurt, Tea complete, Casein from Milk, Dairy Farm, Flavoured Milk, Dairy Farm to Produce Milk, Ice Cream & Ice-Candy, Milk Powder & Ghee, Soya Milk and Paneer, Lactose and By Products Processing from Milk, Condensed Milk (Sweetened), Butter milk, Toned Milk, Dairy Products & Milk Packaging in Pouches, Soymilk and Tofu, Details of Machineries Used in Dairy Farm & Products, Suppliers of Plant & Machineries, MILK PROCESSING & DAIRY PRODUCTS INDUSTRIES KNOWN INDIAN MILK PRODUCTS Fermented Products Delhi Fat-rich Products Makkan Heat desiccated milk products khoa Heat and acid coagulated Products Panir Cereal based products Dahi Srikhand Sweetened Dahi Makkan Ghee Method of manufacture Creamery method Direct cream method Direct cream method Granulation in ghee Packaging and Storage Legal Standards Agmark grading Fat recovery in ghee made by different methods Deterioration Renovation Defects in ghee Uses of ghee Lassi Khoa Rabri Kurchan Chhana Chhana spread Kachagolla Panir Frozen Milk Products Kulfi Malai ka Baraf Cereal based product Milk sweet recipes Cake without egg Chhana kheer Chhana Murki Chocholate cream fingers Chocolate mould Coconut balls Coconut bun Coconut burfi Cottage cheese cake Gulab Jamun Kalakhand Orange Pastry Pantooa Peda Rasagolla Sandesh CHEESE What is Cheese Functions of milk constituents in cheese making Milk fat Casein Water Milk Sugar Minerals in Milk Cheese making basics Thermisation Homogenization Bactofugation The Partial Partioning The Quality of cheese milk Potassium nitrate Enzymes in cheese making Cheese colour Standardisation of milk Pasteurization heat treatment Some of the factors governing manufacture of Cheese are Preperation of cheddar cheese Rennetting Cheddar cheese from buffalo milk Some representative varieties of cheese Surti cheese Bandal Dacca Whey Cheese Ultrafiltration Packaging of cheese Cheese ripening Curing Temperature Accelerated cheese ripening Milkfat breakdown during cheese ripenning Mechanization in cheese making Judging and grading of cheese Processed Cheese Definition of processed cheese Legal standards Nutritive value BUTTER Basic principles in butter making Batch method of butter making Manufacturing steps Care Operation of chum Quality of cream Heat treatment Vacreation Treatment for hard winter fat Treatment for soft summer fat Ripening of cream Alternative process of culturing the butter Preparation of D-bulk starter The churning process Churning recovery Washing in butter Salting Working Moisture control Continuous butter making Fritz process Controls Comparison between traditional and continuous butter making Traditional Process Continuous butter making Butter handling Storage life of butter Spoilage of butter Legal standard Desi (cooking butter) Examination procedure Requirement of high grade butter Defects in butter Appearance Body and texture Flavour and aroma YOGHURT Factors affecting the quality of Yoghurt Pre-treatment of milk Additives to be added The heat induced changes in milk Cooling the heated milk Packaging Plant hygiene Storage and keeping quality Long life yoghurt Frozen yoghurt EVAPORATED AND CONDENSED MILKS Introduction Standards Condensing of milk Parts of milk evaporation plants Selection of equipment Falling film evaporator Vacuum producing equipment Tightness Test Method of making Evaporated milk Milk reception Forewarming Evaporation Homogenization Standardization Judging and grading Sweetened Condensed Milk (SCM) Method of making SCM Condensing Addition of sugar Homogenization Condensed milk containers Judging and grading of sweetend Condensed milk Uses DRIED MILK/MILK POWDER Introduction Skim Milk Powder (SMP) The Roller drying process Vacuum Drier Preheating of milk Preconcentration of milk Principle of spray drying Advantages of spray drying Characteristics of spray drying process The components of a spray dryer Atomiser Air heating system Drying chamber Powder recovery system Efficiency of drying One stage drying Two stage drying Three stage drying Packaging Quality of milk powder Instant milk powder In the straight through method The lecithination method The re-wet method Standards Skim milk powder (SMP) Defects in powder Uses of milk powder ICE-CREAM Introduction Composition and quality of ingredients Slids not fat Sugar Stabillers Emulsifiers Total solids Flavour Colour Ingredients of Ice Cream Functions of the constituents Classification Preparation of gelatin, vanilla and chocolate Method of manufacture Culculation of the ingredients Problem Solution Proof Problem Solution Proof Making the mix Overrun in ice cream Freezing equipment Packaging Hardening rooms Manufacture of Ice cream bars Clearing of the freezer Distribution Food Value Mellorine and limitation frozen desserts SOME DRIED DAIRY PRODUCTS Manufacture of whey powder Drum drying Spray drying Lactose Dried ice cream Mix Melted milk powder Method of Making Baby food (Dried infant Milk Food) Method of manufacture Dry sodium caseinate Anhydrous milkfat Creamery package Butter powder Cream Powder Dried cheese Chhana powder Khoa powder Gulabjamun mix powder MARKET DAHI AND PURE CULTURE DAHI Materials and Methods Market dahi samples Preparation of Laboratory dahi samples Physico chemical analysis Microbiological analysis Sensory evaluation Statistical analysis Results and Discussions Conclusion PACKAGING OF MILK PACKAGING OF MILK AND MILK PRODUCTS IN INDIA Liquid Milk Concentrated Milks Milk Powder Ice creams Butter Ghee Cheese Indigenous Milk Products PACKAGING TRENDS FOR CHEESE AND OTHER DAIRY PRODUCTS Milk Powder Bulk Milk Powder Retail Butter Yoghurt Ice cream Cheese Cheese-Retail MILK BASED SOFT DRINK WITH LONGER SHELF LIFE Product Attributes Salient features of Technology FERMENTED MILK PRODUCTS FLAVOUR AND BIOTECHNOLOGY Introduction Cheese Flavour Enzyme Modified Cheese (EMC) Enzymes that Remove off Flavours Genetic Engineering Use of Genetic Engineering for Production and Micro Organisms Bacteria as Potential Sources of Flavour Metabolites LOSSES AND THEIR POSSIBLE MANAGEMENT IN DAIRY INDUSTRY Introduction Losse and their reduction Transportation Adulteration of Milk spoilage Recommendations Losses during product Making Recommendations Losses during Packaging Storage Losses Loss of Packaging materials Loss of chemicals and cleaning agents Wastage of water Measurement of Losses Methods of Monitoring losses CULTURED MILK PRODUCTS IN HUMAN NUTRITION Definition and Composition Type of cultured milks Beneficial Effects of Cultured Products Effects on Intestinal Metabolism Control of intestinal pathogens Lactose intolerance Prevention of different forms of diarrhoea Control of Serum Cholesterol Anti-mutagenic and Anticarcinogenic Activity Immuno modulation Conclusion FREEZE DRIED STARTER CULTURES IN FERMENTED DAIRY PRODUCTS MANUFACTURE Freeze drying of cultures Use of Freeze dried culture Maintenance and propagation of ampoule culture Preparation of bulk culture Defects of Starter Culture Quality control test for starter culture Organoleptic test Acidity test Microscopic examination Catalase test Mixed Starter cultures Media Sterile milk Yeast dextrose milk Litmus milk Yeast dextrose litmus milk Yeast Dextrose Broth (for streptococoi) Tomato Juice Broth (for Lactobacili) DAIRY PRODUCTS Ghee Processed Cheese Malted Milk Powder Yoghurt Coffee Complete Composition Dried Cream Mix Composition Dried Cheese Spread Composition Srikhand Powder Composition Protein Rich Biscuits From Jowar Soybean Skim Milk (Weaning Food) Butter Powder from Buffalo Milk Weaning Food from Soybean and Cheese Whey Spray Dried Mango Milk Powder Composition Improved Infant Formula Humanization of Buffalo Milk Reconstitution of B-K-Casein In Rennet whey In Skim Milk Buffalo skim milk Lowering of calcium level and curd tension Reconstitution with vegetable fat and carbohydrates Evaporated Milk Milk Powder Drum Drying /Roller Drying Manufacturing Process Spray Process Principle Manufacturing Process Spray Process Principle Manufacturing Process Dried Milk Legal Standards (PFA Regulation) Flavoured Milk Standardisation of milk Addition of Sugar Filtration Addition of colour and flavour Pasteurization PRODUCTS DIVERSIFICATION IN DAIRY INDUSTRY Banana Milk Powder Coffee Complete Tea Complete Composition Dried Ice Cream Mix Composition Dried Cheese Spread Composition Dried Channa Composition Srikhand Powder Composition Edible Casein and Sodium Caseinate Composition Soffy from Soyabean and Butter milk Composition Protein Rich Biscuits from Jowar Soybean Skimmilk Composition Lassi from Soybean and buttermilk Composition Frozen Yoghurt from Soybean and buttermilk Composition Flavoured Type Milk Beverage from Cheese Whey Soft Drink type Beverage