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Backgrounder

Source: Indian Journal of Animal Sciences, India, May, 2003

Review by Aruna T Kumar

A new handbook on the “Technology of Indian Milk Products” documents India's experience in mechanizing and modernizing the production of traditional milk-based sweets, puddings and desserts.
It also explores the scope for large-scale manufacture of ethnic dairy products, while highlighting opportunities for emerging markets and investment prospects. It is designed to serve as a practical guide of recommended practices for the food industry as well as related scientific and educational institutions.

The handbook provides information on key technical information such as basic chemistry and functional properties of milk, needed for its processing into traditional dairy products. This data is supported with problem-solving tips, processing characteristics, analytical tests, products specifications, labelling information, food safety regulations and the like.

Topics covered include: Principles of processing that deal with composition and characteristics of raw milk, including its hygienic handling and recommended practices; basic technical and commercial information on ingredients used in product formulations; process development including production planning and implementation that is supported with flow diagrams and mass-balance charts, lists of equipment required and technical data on packaging. In addition, commercial and technical aspects of about 70 ethnic Indian milk products are presented, grouped under desiccated milk-based products; heat-acid coagulated products; cultured/fermented products; fat-rich products; and milk-based puddings and desserts.

Different management systems for product quality and food safety such ISO and HACCP have been dealt with at length. Nutrition and health aspects of these products are also discussed in a separate chapter.

This handbook puts together such practical technical data and guidelines, useful to dairy technologist, product developers, production managers and personnel, manufacturers and suppliers of inputs, services and equipment, consultants to dairy and food industry. It also helps to broaden the technical grasp of ingredients buyers and suppliers, technical sales representative, dairy R&D scientists, teachers and students. Other groups that would benefit include entrepreneurs, market planners and researchers, students and the like.

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