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.
Order the handbook. Have queries? Contact
|"This handbook is
a timely publication".
- Dr V Prakash, Director,
Central Food Technology Research Institute