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Section V: New
Vistas for Industrialization
5.1 Process
and Product Development Techniques
5.2 Management
Systems for Quality and Food Safety
5.3 Export
Potential in the Global Context
Traditional milk products are part of the Indian
heritage, with their origin going back to the dawn of Indian civilization.
They are today part and parcel of social life, festivals and ceremonies
in which ghee and sweets play an important role.
In response to the changing lifestyle and emerging consumer demand
for food safety and extended shelf life, the traditional methods of
making Indian milk products are undergoing major transformation with
the induction of technology. This has opened exciting avenues for
industrialization of this vital sector.
This section highlights new vistas for modernizing the production
of Indian milk products. Its focus is on techniques for process and
product development, management systems for food quality and safety,
and export potential. To facilitate and promote the global trade in
traditional milk products, their pre-shipment export certification
has become mandatory. Due coverage has been given to the implementation
of this scheme by the Export Inspection Council of India.
5.1 Process and Product Development Techniques
- Shelf Life Extension and Food Safety
- Process Techniques — Water Activity, Hurdle
Technology
- Quality of Non-Dairy Ingredients
- Reduction of Sugar, Fat and Calories
5.2 Management Systems for Quality and Food Safety
- International Agreements on Food Trade:
Technical Barriers to Trade, SPS Measures
- Good Manufacturing Practices
- Codex Alimentarius Commission
- ISO 9000 Quality Management Systems
- Performance Improvement
- Total Quality Management
- Food Safety Management System
- Plan for HACCP
5.3 Export Potential in the Global Context
- USFDA Regulations
- Standard of Identity
- Food Labelling
- ISO 9000 Quality Management Systems
- Analytical Tests for Quality and Safety
- Testing Schedules in India
- Certification Scheme for Exports
5.2 Quality and Food Safety Management Systems
- Anon. (1996) Committee on sanitary and phytosanitary
measures: Recommended notification procedures. World Trade Organization.
G/SPS/7.
5.2 Management Systems
for Quality and Food Safety
- Guidelines for Good Manufacturing Practices
- Advantages of HACCP
- Main Elements of General Principles of Food
Hygiene
- What is HACCP?
- Hazard Analysis Critical Control Points (HACCP)
at a Glance
- Steps for a Comprehensive HACCP Programme
Order the handbook.
Have queries? Contact
us.
E-mail: mail@indianmilkproducts.com
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| Intricate
Details |
"The compendium documents
intricate details of technologies for Indian milk products".
- AAF Fexions, Mysore |
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