Modern Technology Of Milk Processing & Dairy Products (4th Edition)
Author: NIIR Board |
The major contents of the book are cholesterol, coronary heart disease and mil fat, cholesterol and cardio vascular diseases, fatty acids & cholesterol, factors affecting cardio vascular disease, application of enzymes in dairy and food processing, utilisation of milk components: casein, advances in the heat treatment of milk, varieties of sheep's cheese, whey cheese, potted cheese, filled cheese, testing butter at different stages, presentation of butter at different stages, condensed and evaporated milk, dried milk powder, skimmed powder, malted powder, butter powder, ghee yoghurt, technology processing of dairy and dairy products, dried milk shake, milk powder, dahi from sweet cream butter milk, packaging of dairy and milk products, dairy farm, dairy products & milk packaging in pouches, etc.
Developments in the dairy industry are enough to justify a revision of a considerable amount of material in this book. This book deals with processes, formulae, project profiles, details of plant, machinery & raw materials with their resources etc. of various dairy products. This book will help all its readers from entrepreneurs to food industries, technocrats and scientists.
Contents
Cholesterol and Cardio Vascular Diseases
Fatty Acids & Cholesterol
Factors Affecting Cardio Vascular Disease
Dietary Recommendations
Conclusion
2. Application of Enzymes in Dairy and Food Processing
Introduction
Enzymes in Dairy Industry
Enzymes in Food Industry
3. Utilisation of Milk Components: Casein
Extraction of Casein from Milk
Properties of Casein from Milk
Composition of Caseinates
Composition of Co-Precipitates
Industrial Uses of Casein
Uses of Rennet Casein
4. Developments in Cream Separation and Processing
Separation and Development in Separators
Vacreation
Consumer Cream Products
Packaging & Presentation of Cream
5. Advances in the Heat Treatment of Milk
Raw Milk
Pasteurisation
Sterlised and UHT Milks
Comparison of Direct/Indirect Processes
Volatile Sulphur components Milk
Flavour Improvement
Nutritional Value
Texture of UHT Milks
Heat Exchanger Fouling
Concluding Remarks
6. Utilisation of Milk Components: Whey
Production
Whey Characteristics
Processing of Whey
Unit Processing and Products
Lactose Production
Conclusion
7. Grading Dairy Produce
Early History
The Separator
8. The Cream Supply
Value of Well Mixed Cream
9. Grading of Milk and Cream
Knowledge Required
Grading Milk
10. Butter Grading
Microflora of the Dairy
Framing for Flavours
Standardise
Grading Statistics
Commercial Grading & Buying
Fixity of Flavour in Butter
Butter Grading
11. Cheese
Hard Varieties
Factors of Viral Importance
Process of Making Cheese
Value of Experiments
Varieties of Sheep's Cheese
Whey Cheese
Potted Cheese
Filled Cheese
12. Refrigeration
Testing Butter at Different Stages
Presentation of Butter at Different Stages
13. Condensed and Evaporated Milk
Dried Milk Powder
Skimmed Powder
Malted Powder
Butter Powder
Ghee
Yoghurt
Cheese
Presentation of Common Defects in Cheese
Processed Cheese
14. Milk
15. Co-Operative Role in Dairy Development
16. Technology Processing of Dairy and Dairy Products
Milk Shake
Combination
Steps in Processing
Dried Milk Shake Milk Powder
Dahi from Sweet Cream Butter Milk
Composition
Acidoptiles Milk
Yoghurt from Butter Milk
Cheddar Cheese from Cow Milk
Cheddar Cheese from Buffalo Milk
Mozzarella Cheese
Cottage Cheese
Surti Cheese
Soft Cheese
17. Packaging of Dairy and Milk Products
Form Fill & Seal (FFS) System
Aseptic System
Butter
18. Baby Cereal Food & Milk Powders
Introduction
Uses & Application
Manufacturing Processes of Milk Powder
Raw Material Supplier
Supplier of Plant & Machinery
19. Confectionery Industry-Semi Automatic Plant
Introduction
Properties
Uses and Application
Formulations
Process of Manufacturing
Suppliers of Plant & Machinery
Suppliers of Raw Materials
20. Condensed Milk (Sweetened)
Introduction
Properties
Uses & Application
Methods of Manufacturing
Address of Raw Materials Suppliers
Address of Plant & Machinery Suppliers
List of Plant & Machinery
21. Dairy Farm
Introduction
Uses & Applications of Milk
Composition of Milk
Manufacturing Process
Refrigeration or Freezing System
Addresses of Complete Plant & Machinery Suppliers
List of Plant & Machinery
22. Dairy Products & Milk Packaging in Pouches
Introduction
Properties
Uses & Application
Manufacturing Process
Suppliers of complete Plant & Machinery
Suppliers of Raw Material
List of Plant & Machinery
23. Flavored Milk
Introduction
Flouring Essence
Process of Manufacture
Supplier of Plant & Machineries
24. Ice Cream of Different Flavours
Introduction
Process of Manufacture
Complete Plant & Machinery Suppliers
Raw Material Suppliers
25. Milk Powder
Introduction
Composition of Dry Milk Powder
Property of Milk Powder
Process of Manufacture
Suppliers of Raw Materials
Suppliers of Plant & Machinery
26. Milk Toffee Manufactures
Introduction
Formulation
Manufacturing Process
Complete Plant & Machinery Suppliers
Suppliers of Raw Materials
27. Milk Preservation and Marketing to Wholesalers
Introduction
Properties of Milk
Buying & Collection of Milk
Chilling & Transportation of Milk to Processing Station
Manufacturing Process
Suppliers of Raw Material, Plant & Machinery
28. Paneer
Introduction
Nature of cheese
Classification of Cheese
Uses & Applications
Equipment's Required
Process of Manufacture
Plant & Machinery Supplier
Raw Material supplier
29. Directory Section
30. Machinery Section
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