Technocrats interested in mechanized production of ethnic milk
products would find the following extracts from the handbook
Technology of Indian Milk Products useful.
Section 5.1: Process and Product Development
Process and Product Development Techniques (Pg 315)
... in recent years, responding to changes in lifestyle, several
companies have launched a wide variety of fresh dairy products packaged
for extended shelf life.
First, innovations in processing technology have permitted the product
to withstand the long-term storage and transportation. Appropriate
treatments have been devised to keep the product safe for human
consumption while preserving its sensory characteristics of flavour,
texture, colour and appearance as well as retaining its freshness.
Secondly, developments in packaging have also facilitated widespread
Water Activity (Pg 317)
Most preservation methodologies involve management of available
water in foods to control microbial growth. Addition of salt in
pickles and sugar in fruit jams is designed to impart osmotic pressure
in the food system to retard microbial activity. Addition of fruit
acid or vinegar reduces the pH to effect selectivity in microbial
Due to manipulation of the moisture content, canned sweetened milk
can be stored at ambient temperatures for several months and, at
Indian milk products have generally high water activity because
of which they have short shelf life.
Wherever feasible, reduced water activity can also be attained by
adding salt, sugars (preferably monosaccharides like glucose and
fructose), proteins, and starch and corn syrup solids.
Section 5.1: Process
and Product Development Techniques
Figure 4.1.1 Western technologies
adaptable for Indian milk products. (PG 231)
Order the handbook. Have queries?
|"A first of its kind,
this handbook records India's experience in mechanizing and
modernizing the production of traditional dairy products".
- Khaleej Times, Dubai,