Technology of Indian Milk Products
by R P Aneja,
B N Mathur,
R C Chandan
the handbook is divided into seven sections.
ethnic dairy specialities are emerging as the next gourmet food. A
flourishing market for Indias milk products is also expanding
overseas, largely among some 20 million Indians living overseas. In
North America alone, its value is estimated at US $500 million among
four million South Asians.
The handbook documents a new trend in Indian dairy industry that promises
to strengthen its organized modern sector into a viable and vibrant
entity. This development has become possible as a result of innovative
technologies developed for mechanized production of India's ethnic
dairy sector. Already, brands like Amul, Nestle, Mother Dairy and
Britannia are tapping this booming market that accounts for 95 per
cent of all milk products consumed in the country.
These technical advances are creating new economic opportunities for
a range of agri-business enterprises to expand avenues for enhanced
income. These exciting developments have triggered a revolution that
is transforming the socio-economic life of millions of farmers. All
this signifies the start of the second phase of the White Revolution.
The handbook provides "Overview"
of the Indian dairy industry, supported with 34 statistical tables
as well as a number of graphs and charts. Its one highlight is the
presentation of findings of a survey and analysis of the marke for
ethnic dairy foods, conducted by the Institute of Rural Management,
Anand (IRMA) on our behalf.
Through this handbook, dairy and food professionals would have access
to key technical information, needed for processing milk into traditional
milk products. This data is supported with problem-solving tips, processing
characteristics, analytical tests, product specifications, libelling
information, food safety regulations and the like. This technical
data and guidelines that are useful to dairy technologists, product
developers, production managers, manufacturers and suppliers of ingredients,
inputs, services and equipment, consultants to dairy and food industry.
Topics covered include:
- Principles of processing that deal with
composition and process characteristics of raw milk, including
its hygienic handling and recommended practices
- Basic commercial and technical information
on ingredients used in product formulations
- Process development including production
planning and implementation that is supported with more than 75
flow diagrams, mass-balance charts
- List of equipment required and various
technical aspects of packaging.
The technology of as many as 50 Indian dairy delicacies is presented,
grouped under the following five major headings:
- Desiccated semisolid milk products
- Coagulated cheese-like products
- Fermented/cultured yogurt-like products
- Fat-rich butter-oil-like products
- Milk rice-pudding-like desserts and puddings
Different management systems for product quality and food safety
such as ISO and HACCP have been dealt with at length. These aspects
are becoming increasingly important to win consumer confidence in
domestic and export market. Nutrition and health aspects of these
products are also discussed in a separate chapter.
The book is divided into seven
Section I: Overview
Section II: Principles
Section III: Technology
Section IV: Industrial
Section V: New
Vistas for Industrialization
Section VI: Nutrition
Section VII: Buyers'
Guide & Who's Who
Order the handbook. Have queries?
would recommend this book to anyone wanting a comprehensive
guide to the Indian dairy products sector... (and) to anyone
interested in doing business with India".
- Mr Michael Griffin, FAO
Pages: 462 + xx
Size: 21cm X 29cm
Charts & Diagrams: 451
Colour Photos: 33
$150 + $45
(Air shipping & handling)