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Guidance Note on Safety and Quality of Traditional Milk Products
Guidance Note No. 14/2020 Guidance Note on Safety and Quality of Traditional Milk Products Summary This Document intends to help Food Businesses ensure hygiene and sanitation in manufacturing and sale of milk products particularly sweets. It focuses on enhanced declaration by sellers [Shelf Life, made of ghee/vanaspati], guide test for detection of adulteration, quality assessment by observation of flavours, body texture, colour and appearance etc. It also contains suggestions for addressing adulteration and ensuring effective regulatory compliance. This document is also expected to enhance consumer awareness about safety related aspects of traditional sweets, quick home tests and grievance redressal. Key Takeaways a. Ensure hygiene and sanitation in preparation and sale of sweets as well as other regulatory compliances including display of shelf life of pre-packaged as well as non-packaged milk products for consumer information. b. Ascertain the freshness and probability of adulteration by observing the colour, texture and flavour of milk products. There are simple tests to identify adulteration in milk products. c. Regular surveillance and enforcement activities on sweets by regulatory authorities. This Guidance Note has been prepared by Mr Parveen Jargar, Joint Director at FSSAI based on FSSAI resources including Regulations, Standards and DART Book. This note contains information collected and compiled by the author from various sources and does not have any force of law. Errors and omissions, if any can be kindly brought to our notice. Guidance Note on Milk Products Introduction India has a rich tradition of sweets with a variety of taste, texture and ingredients. Traditional milk-based sweets are generally prepared from khoya, chhena, sugar and other ingredients such as maida, flavours and colours e.g. -
Indian Sweets
Mithai MITHAIS, also known as "Mishtaan" (meaning sweet food), are synonymous with celebrations in India. Any good news is that of a promotion, marriage, birth in a family is invariably heralded with a box of sweets. Our favourite expression is "muh meetha karo". An astounding variety of sweets is available from different parts of the country. Most mithai are actually quite easy to make and once you’ve mastered making these delicacies at home, you will hardly need to go to a sweet shop. Recipes included are Rasgulla Chum chum Dry Fruit Mithai Halwas Desi Ice-creamsi Quick MithaI Barfis Sugar Free Mithai http://www.theasiancookshop.co.uk/mithai-2051-p.asp Indian sweets From Wikipedia, the free encyclopedia Jump to: navigation, search Gulab Jamun, one of the most popular Indian sweets. Nollen Sandesh. Indian sweets or Mithai, are a type of confectionery that rely heavily on sugar, milk and condensed milk, and cooked by frying, however the bases of the sweets vary by region. In the Eastern part of India for example, milk is a staple, and most sweets from this region are based on milk products. Varieties of Indian Sweet Indian rice pudding, also known as kheer. Jalebi, a popular sweet in Delhi, India. Matka Kulfi, flavored frozen sweet dish made from milk. Rasgulla, a popular sweet dish made from cottage cheese. Different varieties of sweets served on a Pumsavanam function. [edit] Barfi Barfi is a popular sweet made of dried milk with ground cashews or pistachios. [edit] Parwal Ki Mithai Parwal Ki Mithai is a dry sweet made of parwal. -
Gastronomy and Its Impact on Tourism: a Case Study on Regional Cuisine of Coastal Odisha, India Puspanjali Mohapatra * Dr
International Journal of Research in Social Sciences Vol. 7 Issue 6, June 2017, ISSN: 2249-2496 Impact Factor: 7.081 Journal Homepage: http://www.ijmra.us, Email: [email protected] Double-Blind Peer Reviewed Refereed Open Access International Journal - Included in the International Serial Directories Indexed & Listed at: Ulrich's Periodicals Directory ©, U.S.A., Open J-Gage as well as in Cabell‟s Directories of Publishing Opportunities, U.S.A Gastronomy and its impact on Tourism: A Case study on Regional Cuisine of Coastal Odisha, India Puspanjali Mohapatra * Dr. Soumendra Nath Biswas** ABSTRACT: Effort has been made in this study to understand the impact of Gastronomy on Tourism development. Gastronomy is the art and science of cooking and serving food to satisfy the consumer of all ages in all situations. It is an integral part of any celebration whether it is a joy or death. It has great impact on Tourism Promotion because no tour is complete without good food. Food is well related with the culture of any civilization. Authentic food is compulsory with celebration of ethnic culture. Local cuisine is one of the most important products of Special interest Tourism in India. To get experience of local culture tourists must taste the local food. In ancient time Cooking was mainly done to fill up the stomach and to digest food outside the stomach, now a days it is most difficult study or science. Not only cooking food, its garnish, accompaniments, texture, temperature, decoration and nutrient contents are all equally important. Food, through the choice of dishes and preparation, forms an integral part of life and remains the natural expression of hospitality. -
Purpose of Dairy Its Maintenance and Product
1 Article Manual Food Technology By Arjun Shukla B.Sc Biotechnology M.Sc. Zoology (Entomology) Mitali Gupta B.E (Electrical & Electronic Engg.), M.E. Control System Purpose of dairy its Maintenance and Product 2 Introduction: India derives nearly 33% of the gross Domestic population from agriculture and has 66% of economically active population, engaged in agriculture. The share of livestock product is estimated at 21% of total agriculture sector. The fact that dairying could play a more constructive role in promoting rural welfare and reducing poverty is increasly being recognized. Milk production alone involves more than 70 million producers, each raising one or two cows/ buffaloes primarily for milk production. The domesticated water buffalo is one of the gentlest of all farm animals; hence it can be breeded easily. The dairy sector offers a good opportunity to entrepreneurs in India. India is a land of opportunity for those who are looking for new and expanding markets. Growth prospects in the dairy sector are very bright. Dairy development in India has been acknowledged the world over as one of modern India’s most successful development programme. India is the second largest milk producing country with anticipated production of about 78 million tons during 1999- 2000. The production of milk products stood at 3.07 lakh tones in 1999-2000. Production of milk powder including infant milk food has risen to 2.25 lakh tons in 1999- 2000, whereas that of malted food is at 65000 tons. Off late market for milk products is showing a steady increase. Dairy farming has been part of agriculture for thousands of years, but it was usually done on a small scale on mixed farms with little distinction between dairy cattle and beef cattle. -
Vol. 6, Issue 9, September 2016 Impact Factor 4.282 ISSN: (2231-4571) Email Id: [email protected]
ECONSPEAK: A Journal of Advances in Management IT & Social Sciences, Vol. 6, Issue 9, September 2016 Impact Factor 4.282 ISSN: (2231-4571) www.skirec.org Email Id: [email protected] Regional Cuisine and its impact on Tourism Business: a case study on the Cuisine of Coastal Odisha, India Puspanjali Mohapatra, PhD Research Scholar Utkal University of Culture, and Lectress, Biju Patnaik College of Hotel Management, Tourism & Social Work Bomikhal, Bhubaneswar, Odisha, India Dr. Soumendra Nath Biswas, Assistant Professor Indian Institute of Tourism & Travel Management (IITTM) (An Organization of Ministry of Tourism, Govt. of India) Dumduma, Bhubaneswar, Odisha, India ABSTRACT: Effort has been made in this study to examine the impact of regional Cuisine for the promotion of Tourism destination in general and coastal Odisha in particular, that influences the Tourist inflow and improves socio-economic life of the people in the study area. This article begins with the meaning, and importance of regional cuisine, and the local food as an attraction for the promotion of Tourism destination which reflects socio-economic development of the local community in the site. The catalytic role of authentic local food and its effect towards the promotion of Tourism business in the coastal Odisha is the central idea of this article. Key issue of this paper is to find out whether the local cuisine has any influential effect to motivate tourist for visiting the selected destination and what importance to be given to promote regional food while marketing a destination. Tourism is one of the major earners of foreign exchange for the country. -
135, East Coast Road, Kanathur, Chennai - 603 112
ACADEMY OF MARITIME EDUCATION AND TRAINING (AMET) (Declared as Deemed to be University u/s 3 of UGC Act 1956) 135, EAST COAST ROAD, KANATHUR, CHENNAI - 603 112. TAMILNADU, INDIA EQUIPMENT’S AND PROCESSES FOR PANEER AND CHEESE MANUFACTURE. A Report on Home based Internship In Department of Food processing technology By Student Name – J.M.Hema Shri Register Number- FP001 MAY, 2020 1 2 3 ACKNOWLEDGEMENT I would like to sincerely thank the vice chancellor of AMET deemed to be university Col.Dr.Thiruvasagam for introducing the home based internship into our syllabus during the covid-19 pandemic. I would like to thank my Head of the Department (Food processing technology) Dr. K. Sasi praba for her guidance to complete this home based internship. I would like to thank my deparment Faculties for their constant support. I would also like to thank my friends who helped me in completing this report. 4 CONTENTS LIST OF SYMBOLS AND NOTATIONS PAGE NO 1. ABSTRACT 4 2. INTRODUCTION 4 3. METHODOLOGY 7 4. CONCLUSION 26 5 ABSTRACT Paneer, a popular indigenous dairy product of India, is similar to an unripened variety of soft cheese. Paneer is marble white in appearance, having firm, cohesive and spongy body with a close-knit texture and a sweetish-acidic-nutty flavour. Preparation of Paneer using different types of milk and varied techniques results in wide variation in physico-chemical, microbiological and sensory quality of the product. Paneer keeps well for about a day at ambient temperature and for about a week under refrigeration (7 °C). The spoilage of Paneer is mainly due to bacterial action. -
Pakistan and India Dairy Development Case Studies Steven J
Pro-Poor Livestock Policy Initiative Dairy Development for the Resource Poor Part 3: Pakistan and India Dairy Development Case Studies Steven J. Staal, Alejandro Nin Pratt, and Mohammad Jabbar A Living from Livestock PPLPI Working Paper No. 44-3 TABLE OF CONTENTS Preface .............................................................................................................. iii Acronyms ............................................................................................................ iv Executive Summary ................................................................................................. v Overview of the Study .......................................................................................... v A Conceptual Framework for Dairy Development .......................................................... v Comparative Trends in Dairy Development among Countries in East Africa and South Asia....... vii Country Case Studies from South Asia and East Africa – Kenya, Ethiopia, Pakistan and India.....viii Synthesis of Regional and Country Results: Defining an Agenda for Pro-Poor Dairy Policy and Development .................................................................................................... ix An Agenda For Pro-Poor Dairy Policy and Development ................................................. xii Dairy Development in Pakistan ................................................................................... 1 Introduction: Some Dairy Development Trends ............................................................ -
Paneer Cheese Or Farmer's Cheese
Creamy Fresh Cheese in Just Minutes – (Paneer cheese or Farmer’s Cheese) 4 cups fresh milk. Not UHT 2 Tablespoons lemon juice 1/4 teaspoon salt 1 to 2 Tablespoons fine chopped chives, optional Heat milk in saucepan over medium heat about 200 degrees F; stir occasionally. Remove from heat; stir in lemon juice; curds will begin to curdle. Cover; let stand for 10 minutes until curds and whey separate. Place a strainer over mixing bowl; line with cheesecloth or straining cloth. Carefully scoop or pour curds into strainer; let whey collect in bowl. Gather cheesecloth in hand and gently squeeze to remove excess whey. Open cheesecloth; sprinkle salt and minced chives over the curds; stir gently. Cheese can also be seasoned with other spices as desired. Transfer curds and the cheesecloth to large dinner plate. Shape into square and fold cheesecloth tightly around curds to form rectangular package. Set a second plate on top of package; weigh it down. Press for 30 minutes or up to 1 hour. Remove; discard cheesecloth. Use cheese immediately as crumbles or refrigerate to firm cheese and cut into squares or use in fillings. Keep refrigerated; use within two days. 1 Yield: about 5 ounces or 1 cup cheese cubes For a larger recipe: Double the recipe About the Recipe: Imagine fresh cheese you can make and it’s ready for your table in just a matter of minutes. Paneer, an Indian cheese, is fresh cheese that’s mild, milky, and pairs well with spicy food. It doesn’t melt like mozzarella but you can crumble it, spread it, or even fry it. -
Category Code
Category Code Category Name Category Description FSSR Existing Standard Non Standardised FSSR Category (Including Revision required in current Proprietary Foods) categorisation 1.0 Dairy products and Includes all types of dairy products that are derived from analogues, excluding the milk of any milking animal (e.g., cow, buffalo, goat, products of food sheep etc). In this category, a “plain” product is one that category 02.0 is not flavoured, nor contains fruit, vegetables or ther non-dairy ingredients, nor is mixed with other non-dairy ingredients, unless permitted by relevant standards. Analogues are products in which milk fat has been partially or wholly replaced by vegetable fats or oils. 1.1 Milk and dairy-based drinks 01.1.1 Milk and buttermilk Includes plain fluid products only. Includes reconstituted (plain) plain milk that contains only dairy ingredients. 01.1.1.1 Milk (plain) Fluid milk obtained from milking animals (e.g., cow, 2.1.1 - All types of milk (Mixed Milk, buffalo, goat, sheep etc) which is intended for either Standardised Milk, recombined Milk, Toned direct consumption or further processing. Includes skim, Milk, Double Toned Milk, Skimmed Milk, Full part-skim, double toned, toned, low-fat and whole milk. Cream Milk) 01.1.1.2 Buttermilk (plain) Buttermilk is the nearly milk fat-free fluid remaining from the butter-making/cheese -making/ from curd (i.e., the churning fermented or non-fermented milk and cream). Buttermilk is also produced by fermentation of fluid skim milk, either by spontaneous souring by the action of lactic acid-forming or aroma-forming bacteria, or by inoculation of heated milk with pure bacterial cultures (cultured buttermilk). -
Cheese Making Book
CHEESE MONKEY Cheese Making Kit make 20 different cheeses 1 So you want to be a cheesemaker! Congratulations on choosingCheese Monkey to be your guide! The 20 cheeses in this book and the accompanying cheese making kit have been designed to give you a taste of the variety of cheeses that can be easily made at home. We've selected recipes to illustrate different techniques and to show you the role each ingredient plays in the process of cheesemaking. Have fun... 3 Introduction... Our recipes are all about having fun and eating the results. Make sure you read the Cheesemakers' Tips on the next few pages to understand the basic processes, then just dive into the recipes. Everything you need is included in the cheese making kit except for basic bits of equipment which hopefully you'll have in your kitchen already; saucepans, spoons and colanders etc. When making cheese, the process is very sensitive to temperatures, timings and ingredients. Even using milk from the same cow will make a different tasting cheese at different times of the year! Remember, even if things don't go exactly how you planned you will still end up with a cheese, just not necessarily the cheese you were intending to make! Okay, so you're keen to get started; there are 20 cheeses in this The Cheese Recipes... book. We hope you make them all, but which recipe to try first? To Start... Brunost ........................28 Mozzarella ...................12 Four cheeses that are good to start with are Mozzarella, Ricotta, Mascarpone and Creamy Cheshire. They are easy to make and give Buratta .........................13 Panneer .......................32 you a good feel for different techniques. -
Cheesemaking Book
So you want to be a cheesemaker? Congratulations on choosingCheese Monkey to be your guide! The selection of cheeses in this book and the accompanying cheesemaking kit have been designed to give you a taste of the variety of cheeses that can be easily made at home. Why does tangy Greek Cheese taste nothing like the creamy Ricotta of Italy? Why is soft, melting Mozzarella so different from non-melting Panneer from India? Answer these questions by making the different cheeses and tasting your way around the world of cheese. Have fun... :) Micro-Spoons This kit contains a micro-spoon to help measure out small quantities of rennet. One micro-spoon of rennet is enough for 2 litres of milk. Two micro-spoons of rennet will make curds from 4 litres of milk. Introduction... Our recipes are all about having fun and eating the results. Make sure you read the Cheesemakers' Tips on the next few pages to understand the basic processes, then just dive into the recipes. Everything you need is included in the cheese making kit except for basic bits of equipment which hopefully you'll have in your kitchen already; saucepans, spoons and colanders etc. When making cheese, the process is very sensitive to temperatures, timings and ingredients. Even using milk from the same cow will make a different tasting cheese at different times of the year! Remember, even if things don't go exactly how you planned you will still end up with a cheese, just not necessarily the cheese you were intending to make! Okay, so you're keen to get started; there are 29 cheeses in this Mozzarella .......................... -
01 Indian Cooking
Introduction to Indian Cookery BHM -401T UNIT: 01 INDIAN COOKING Structure 1.1 Introduction 1.2 Objectives 1.3 Philosophy of Indian Food 1.3.1 Pre Ancient Era 1.3.2 Ancient Era 1.4 The Great Indian Cuisine – Key Features 1.4.1 Classification of Food Based on Nature 1.4.2 Classification of Food Based on Vargas 1.4.3 Classification of Foods Based on Nutrients 1.5 Regional Influences on Indian Food 1.5.1 Indian Regional Cuisine at a glance 1.5.1.1 South India 1.5.1.2 North-east 1.5.1.3 North India 1.5.1.4 Western India 1.5.1.5 Eastern India 1.6 Summary 1.7 Glossary 1.8 References/Bibliography 1.9 Suggested Readings 1.10 Terminal Questions 1.1 INTRODUCTION Once we think of India we think of food we think of the colour we think of the aromas and textures that create sensation over our taste buds. India is a diverse country having numerous states and languages having a multitude of culinary styles to choose from there's one thing special about this cuisine that it is so friendly to the palate that every meal across the country is diverse and becomes palatable treat India has a rich gastronomic heritage write from Alexander to Nadir Shah to Shershah Suri to Babar all had a middle east connect therefore Central Asia and Mediterranean has played an important role in enhancing the Indian culinary traditions and making the cuisine so diverse. The cuisine has also been largely affected by the European traditions.