Technology of Indian Milk Products
Indian milk products are becoming known and appreciated throughout
the world and many of them are now manufactured in regions outside
India, especially in areas with large Indian populations. However,
until the publication of this 462-page handbook
there has been a lack of up-to-date and reliable information on
the manufacture of these products, which has hindered progress
in their most effective and economical manufacture.
Source: International Journal of Dairy Technology, UK
Review by Ernest Mann*
This remarkable book, written by four of India's
leading dairy professionals, includes detailed descriptions of the
manufacture and characteristics of hundreds of national and regional
milk products and, where appropriate, gives flow diagrams of the industrial
manufacture of many of these products. The many coloured photographs
and diagrams throughout the book add considerably to both its information
content and its aesthetic appeal.
The book is divided into 7 sections under the broad headings of: Overview;
Principles of processing; Technology; Industrial production; New vistas
for industrialisation; Nutrition and health; and a Buyers guide and
who's who. The wealth of information in these sections , which goes
well beyond the detailed descriptions of the manufacture and characteristics
of Indian milk products, is supported by 250 statistical tables, 60
charts and diagrams, and 25 beautiful colour photographs.
At a time when increasing globalization
is changing the ways in which consumers are looking at food and are
constantly looking for new products and flavours, ethnic dairy delicacies
such as those described in this book play an important role.
The market for traditional milk products in India now exceeds US $10
billion and the transformation of the manufacture of Indian traditional
milk-based sweets from an age-old art into an exact science forms
the core of the contents of this handbook.
It is difficult to realise that it is only about 20 years ago, that
India's first plant was set up to manufacture these specialities,
using modern technology. This has no doubt contributed to the setting
up of ethnic milk product plants in the USA and in Canada.
This unusual book deserves to find its
way onto the bookshelves of dairy and food professionals throughout
the world who have an interest in the
manufacture, characteristics, and marketing of ethnic milk products,
as well as, of course, the hundreds of
libraries in colleges and universities where dairy and food science
and technology is taught. Last but not least, many public libraries
could benefit their readers by having copies of the book on their
*Dr. Mann is the Chairman of the Editorial Committee of the International
Journal of Dairy Technology, UK. He is also Editor of the FAO Dairy
Development Newsletter as well as contributes to a large number of
technical and trade dairy periodicals.
Order the handbook. Have queries? Contact
|This handbook is an example
of the interaction of modern technology on age-old traditional
activity to bring about desired changes: Accelerate the pace
of socio-economic growth in many areas such as enhancing incomes
of milk producers while ensuring better, safer, quality food
products with longer shelf life for consumers.