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Wednesday, December 3, 2014

Cocoa bean is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter is extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate. Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste or in a block or used as a flavoring ingredient in other sweet foods. Chocolate has become one of the most popular food types and flavors in the world, and a vast number of foodstuffs involving chocolate have been created. Ice cream, or iced cream as it was originally called, was once narrowly defined as a luxury dessert made of cream, sugar, and sometimes fruit congealed over ice. Ice cream is a frozen food usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavors. Ice cream is rich in carbohydrate, with about 15 grams in a one-half-cup serving. Ice cream is also a dietary source of several important minerals. It is particularly rich in calcium and phosphorus Milk and dairy products contain many nutrients and provide a quick and easy way of supplying these nutrients to the diet within relatively few calories.


Global demand for milk and dairy products is becoming increasingly insatiable. Increasing real incomes coupled with rising willingness to spend, changing consumer dietary patterns, increasing consumer awareness regarding the nutritional values of dairy products. Milk products like butter, curd, ghee, etc have become an essential part of our food and are consumed in good quantity every day. Global demand for dairy is continuing to grow. In particular, population growth, rising incomes, urbanization and westernization of diets, in developing countries such as China and India, are leading to increased demand. The ice cream industry has traditionally grown at a healthy rate of 12% per annum. The per capita consumption of milk and milk products is higher in developed countries, but the gap with many developing countries is narrowing. By volume, liquid milk is the most consumed dairy product throughout the developing world. The consumption of chocolates is steadily increasing in urban and semi urban areas, registering a compound annual growth rate of 25% and is expected to cross 7,500 crores by 2015.


The complete technology book on cocoa, chocolate, ice cream and other milk products describes detailed information on subject. The major contents of book are- cocoa bean production, cocoa mass, cocoa powder, cocoa butter, particle size reduction, cocoa processes, quality control, the manufacture of dairy products butter, flavor development in chocolate, ice cream, energy value and nutrients of ice cream, cocoa bean, refining for production of chocolate masses for different uses, shipment of cocoa beans, refining cocoa to cocoa beans, chocolate bars and covered confectioneries, flavoring and coloring materials, fancy molded ice creams, novelties, and specials production systems etc.

In order to get”The Complete Technology Book on Cocoa, Chocolate, Ice cream and other Milk Products “please visit-

Source: NPCS Team

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