HAND BOOK OF MILK PROCESSING, DAIRY PRODUCTS AND …

1 HAND BOOK OF MILK PROCESSING, DAIRY PRODUCTS AND PACKAGING TECHNOLOGYTECHNOLOGICAL INNOVATIONS IN INDIAN DAIRY PRODUCTS India's competitivenessPotential of Indian DAIRY productsCurrent status of Indian DAIRY PRODUCTS sector Technological requirements for industrialisationRecent Innovations in Indigenous milk PRODUCTS industryContinuous ghee making processContinuous khoa making plant Industrial process for gulabjamunIndustrial shrikhand making processMechanised production of paneerMILK AND MILK PRODUCTS Chemistry of MilkWater FatCaseinAlpha LactaibuminBeta factoglobulinProteose peptoneBovine serum albuminImmunoglobulinsLactoferrinLysozym eNon protein nitrogenous

2 SubstancesLactoseMineralsEnzymesVitamins Milk flavoursVariation in the composition of milkPhysical Properties of Milk Specific gravityDensityRefractive IndexViscositySurface tensionFreezing pointBoiling point Heat stability of milkMicrobiology of MilkUdderMilkersCow's bodyStable air UtensilsDetection of bacterial contaminationMethylene blue reductase (MBR) testResazurin testMilk Procurement SystemsClean milk productionRural milk collectionTransportationGrading of milk at collection centresMilk Reception at Chilling CentreGrading of milk at chilling centreBasic Milk Processing Milk reception at DAIRY plant Preservation of raw milk AdulterationDetection of adulterantsDetection of neutralizers in milkRosalic acid testDetection of starch Detection of gelatineDetection of cane sugar Detection of saccharinDetection of glucose of monosaccharides (Barfoed's test)

3 Detection of sodium chlorideDetection of Urea in milk Detection of formalinDetection of hydrogen peroxideDetection of buffalo milk in cow milkDetection of skim milk power in milk Detection of added colourDetection of pulverized soapDetection of vegetable fat Detection of adulteration by using kitsCleaning and Sanitization of DAIRY EquipmentComposition of DAIRY soils DetergentsAlkaline detergentsWater softenersSynthetic detergentsAcid cleanersSanitizationCleaning in place (CIP)Common DAIRY Operations ClarificationMilk separationStandardizationBactofugationHo mogenizationThermal processingPasteurizationThermizationUltr a pasteurizationUltra high temperature treatment(UHT)SterilizationMicrowave heatingConcentrationDryingSpray dryingInstantization of dried milkMembrane processing Ultra filtration (UF)Reverse osmosis (RO)Nanofiltration (NF)Micro filtration (MF)

4 Western DAIRY ProductsCreamManufacturing creamThermal processing of creamPasteurizationVacreationSterilizati onTable creamPlastic creamFrozen creamClotted creamSour creamCreamery buttersBatch processContinuous processFritz processAlfa lavel process Cherry Burrell's processButter oilEvaporated milkSweetened condensed milkDrying of milkInfant milk food Humanized infant formulaWeaving food Malted milk food Whey power Butter powerYoghurtCheeseCheddar cheeseCottage cheeseMozzarella cheeseProcessed cheeseFrozen DAIRY PRODUCTS Sherbets and IcesPreparation and processing of sherbet/ice mixIndigenous milk productsKhoaBurfiKalakandPaneerChhanaDah iShrikhandGheeCreamery butter methodDirect cream methodPre stratification methodContinuous methodKheerPayasamKulfiQuality assurance in global contextTECHNIQUES OF PRODUCTS AND PROCESS Shelf Life Extension and Food SafetyProcess TechniquesWater ActivityHurdle TechnologyProcessing ConditionsQuality of Non- DAIRY IngredientsPackaging TechniquesReduction of Sugar.

5 Fat and CaloriesReplacement of SugarHigh Intensity SweetenersFat Replacers/MimeticsGLOBAL EXPORT POTENTIAL US Food and Drug Administration RegulationsStandard of IdentifyFood LabellingAnalytical TestTesting Schedules in India Certification Scheme for DAIRY PRODUCTS ExportExport Certification System for DAIRY ProductSystem of Approval Monitoring VisitsSupervisory VisitCorporate auditTypes of DeficienciesHealth CertificationComplaint Redressal MechanismOther Activities for Food PRODUCTS Export MILK ITS COMPOSITION AND PROCESSING CHARACTERISTICSD efinition of MilkPhysical EquilibriaTerms Related to Milk StructureConstituents of MilkWaterFatFatty Acid profileCholesterolPhosphotipidsProteinsC aseinsWhey ProteinsImmunoglobulins (lg)LactoterrinProteose PeptoneLactoseMineralsMinor constituentsVitaminsEnzymesAlkaline PhosphatesLipoprotein LipaseProtease/PlasminLactoperoxidase (LP)LysozymePigmentsPhysical properties of milk AppearanceFlavourAcidity and pHOxidation reduction PotentialThermal ExpansionDensity and Specific GravityViscositySurface TensionCurd TensionFoamingBoiling PointSpecific heatThermal ConductivityElectrical ConductivityRefractive IndexOsmotic Pressure Salt BalanceHeat StabilityDAIRY PRODUCTS INGREDIENTS Sweeteners Gur (Jaggery)

6 Khandsari, Bura, ChiniGur (Jaggery)Regulatory status TechnologyKhandsari (Khand)Regulatory status TechnologyTechnologyChini (Refined Sugar)TechnologyStoragePackagingGrainsCh awal(Rice), Maida, Suji, Rava Rice (Chawal)Quality characteristicsPackaging Maida and Suji or Rava(Wheat Flours)Maida (Refined Wheat Flour)CharacteristicsMicroscopic appearanceGradesPackagingSuji or Rava (Semolina)CharacteristicsMicroscopic appearanceGradingLarge particle gradeSmall particle gradePackaging StorageNuts and Seeds Badam, Kaju Copra, Pista, Khaskhas, Akhrot, KishmishAlmonds (Badam)DescriptionQuality CharacteristicsShelf life Nutritive valueApplicationsAlmond OilKaju(Cashew)Quality characteristicsPreservationPackaging and storageCopra (Dried Coconut Kernel)DescriptionQuality characteristicsMicrobiological qualityGradesPackaging and storagePistachio (Pista)ProcessingRegulatory statusShelf lifeNutritive valueApplicationKhaskhas (Poppy Seeds)ApplicationAkhrot (Walnuts)Quality characteristicsIn-shell walnutsShelled walnutsApplicationKishmish (Raisins)ProcessingSulphur fumigationDrying and post drying processesPackaging and storageFlavourings and ColouringsChhoti Elaichi (Cardamom)

7 , CharacteristicsGradeingPackagingGulab Jal (Rose Essence),Chemical compositionLimitation rose flavoursApplicationKesar (Saffron)PackagingGradingFlavourFreedom from moulds insect in filamentSaffron in cut filamentsYellow filamentsFloral wasteExtraneous matterSaffron powderChemical requirementsCocoa(Cocoa, Cocoa Powder and Coatings)Cocoa coatingsCharacteristicsPackaging and storageMiscellaneousMakhana (Gorgon Fruit)Harvesting and processingRoasting and poppingPolishing, grading, packagingUsesSabudana (Sago)CharacteristicsGelatinizationAppli cationPackagingWaterMILK BASED PRODUCTS (DESICCATED)Khoa/MawaProduct DescriptionSize of IndustryTechnologyProcess mechanizationInnovationsPackaging of KhoaPackaging StudyRecommended packagingPhysico chemical AspectsWater Activity of KhoaRheology of khoaMicrobiological QualityPreservation of KhoaNutritive Value of KhoaKhoa PowderReverse Osmosis(RO)

8 Spray drying processFluidized bed dryingRoller drying processGulabjamunProduct DescriptionTechnologyCompositionRheologi cal propertiesPotential process modificationsShelf LifeDry Gulabjamun MixSkim milk powder based gulabjamun mixWhole milk powder based gulabjamunKalajamunTechnologyPantuaProdu ct DescriptionTechnologyPhysico chemical AspectsLalmohanTechnologyBurfiTechnology Industrial ManufactureQuality FactorsFat contentStage of sugar additionEffect of additivesCorn syrup additionDesiccation temperaturePhysico chemical characteristicsFlavourColourBodyTextureE quilibrium relative humidity (ERH) of burfi Free fatty acidsHydroxy methyl furfural (HMF)

9 ContentMicrobiological QualityShelf lifeRancidityAcid developmentBrowningPackagingKalakandProd uct DescriptionSize of IndustryTechnologySensory QualityFatSugarStrength and type of coagulantMicrobiological qualitySensory qualityPackaging and StorageMilk Cake TechnologyPedaProduct DescriptionTechnologyCurrent StatusQuality FactorsPackagingShelf lifeDharwad Peda Size of industrytechnologyThirattupalTechnologyP rospects of MechanizationRabriProduct DescriptionTechnologyPhysico chemical AspectsCurrent StatusKhurchanProduct DescriptionTechnologyBasundiProduct DescriptionSize of IndustryTechnologyPhysico chemical Aspects InnovationKulfi and Frozen DessertsProduct DescriptionTechnologyInnovationsFormulat ion of KulfiOptional DAIRY ingredients for kulfi and frozen dessertsSweet fresh cream and fresh milkFrozen creamFluid whole and skim milkPlain condensed skim milkPlain condensed whole milkSuperheated condensed skim or whole milkSweetened condensed whole or skim milkPackagingPhysico chemical AspectsShelf lifeMalai Ka BarafFaloodaProduct DescriptionTechnologyInnovationsRegional ProductsKundaProduct DescriptionTechnologyPhysico chemical AspectsShelf lifeBal MithaiProduct DescriptionTechnologyHEAT ACID COAGULATED PRODUCTSP aneerProduct DescriptionSize of

10 IndustryTechnologyIndustrial ProcessSection of milkHeat treatmentCoagulationWhey DrainageHoopingPressingCoolingYieldPacka gingShelf lifeDefects in PaneerTechnology AssessmentInnovationsPhysico chemical Changes During Paneer ManufactureMicrostructure of PaneerProducts Analogous to PaneerManufacture methodsSoya Paneer(Tofu)Soya Paneer (Tofu)ChhanaProduct DescriptionTechnologyInnovationsCoagulan tsTemperature and pH of coagulationMicrobiological qualityPackagingShelf lifeRasogollaProduct DescriptionSize of IndustryTechnologySujgar syrupMechanized productionUse of milk powderDried rasogolla mixYieldPackagingRasomalaiProduct DescriptionTechnologyRajbhogTechnologyKh irmohanSandeshProduct DescriptionTechnologyPhysico chemical AspectsChhana MurkiProduct DescriptionTechnologyProspects for mechanizationCham-ChamTechnologyProspect s for mechanizationChhana PodoSurti paneerTechnologyPandel cheeseProduct DescriptionTechnologyRegional ProductsKsheer SagarSita BhogChhana GajaChhana