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A Treatise on Indian Milk Products

Source: AAFFexions — A Quarterly Newsletter of Afro-Asian Federation of Food Science and Technology Institutions

Globalization has set in motion winds of change that have dramatically altered the perceptions of food. Time tested traditional foods are taking the shape of exotic delicacies, which have caught the attention of overseas consumers and are rapidly tansforming the profile of food markets.
Traditional milk foods are now available in attractive consumer packages not only in India, but also finding a place in the international markets. The market is estimated at US$ 3 billion in India and US$ I billion in North America.

Over the years, India has evolved many traditional milk delicacies, popularly known as mithais, which are highly relished throughout the year and find a special place on occasions such as festivals and family celebrations. These exotic delights have won the hearts of consumers across the globe and interest has been growing among connoisseurs and entrepreneurs. To meet the international demand, mechanized process technologies have been developed for the manufacture of these mithais, which has not only increased the shelf life but also standardized the quality.

The knowledge of the entire range of traditional milk products, their quality parameters, ingredients, intricacies of manufacture and the technology packages have been compiled together in the form of a handbook. The compendium aptly titled Technology of lndian Milk Products has been authored by four eminent dairy professionals, who have had the opportunity of working in foremost dairy institutions of India and abroad and have tremendous first hand experience of developing technologies. Dr R P Aneja did pioneering work of setting up a round the-year operational pilot plant called Sugam at Baroda, Gujarat (India), while he was the Managing Director of National Dairy Development Board, Anand. At Sugam, the scale-up of technologies for commercial manufacture of many indigenous milk products, their packaging and test marketing was carried out. A number of milk products such as srikhand, gulab jamun, burfi, peda, paneer, lassi etc have been launched in the country based on the know how developed.

This experience has now been carried forward to Canada where Dr Aneja has set up a cooperative venture called 'Anand Milk Products' to manufacture these products. The response has been very encouraging and has demonstrated how technologies evolved in the developing countries can appropriately be utilized to expand markets in the advanced countries.

The compendium documents intricate details of the evolution of technologies for Indian milk products. It is an illustrated source book providing essential information in an easily accessible format, on traditional and technological aspects of mithais and other indigenous milk products of Indian origin. It also highlights opportunities for emerging markets and investment prospects. This handbook will be of immense value to agricultural economists, entrepreneurs, food planners, career counsellors, R&D professionals, business management schools and food industry professionals.

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First of its Kind
In this first book of its kind, a multi-disciplinary approach is used to provide detailed technical information supported with 60 process flow charts and engineering drawings.
- Barry Wilson, Dairy Industry Newsletter, UK
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