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Editor's Note

Section I: Overview
1.1 Modernization Opens Global Markets
Indian Milk Products: An Overview; Heritage of Indian Milk Products; Market: National and Global; Process Innovations.
Market Survey and Analysis
Milk Consumption Pattern; Product Profile and Quality; Retailing.
Dairy and Livestock Production Statistics

Section II: Principles of Processing
2.1 Milk: Its Composition and Processing Characteristics
Definition; Composition; Constituents; Physical Properties.
Hygienic Handling of Raw Milk: Recommended Practices
Microflora of Raw Milk; Clean Milk Production; Raw Milk Cooling; Rural Milk Procurement; Grading of Milk; Milk Processing.
Ingredients of Milk Products
Sweeteners; Grains; Nuts and Seeds; Flavourings and Colourings; Miscellaneous; Water.

Section III: Technology
3.1 Desiccated Milk-based Products
Khoa/Mawa; Gulabjamun; Kalajamun; Pantua; Lalmohan; Burfi; Kalakand; Milk Cake; Peda; Dharwad Peda; Thirattupal; Rabri; Khurchan; Basundi; Kulfi and Frozen Desserts; Malai-Ka-Baraf; Falooda.
Regional Products: Kunda; Bal Mithai.
Heat-acid Coagulated Products
Paneer; Chhana; Rasogolla; Rasomalai; Rajbhog; Khirmohan; Sandesh; Chhana-Murki; Cham-Cham; Chhana Podo; Surti Paneer; Bandel Cheese.
Regional Products: Ksheer Sagar; Sita Bhog; Chhana Gaja; Chhana Jhele; Chhana Kheer; Chhana Pakora; Rasaballi; Shosim; Kalari.
Cultured/Fermented Products
Dahi & Yogurt; Mishti Doi; Shrikhand; Chakka Powder; Shrikhand Wadi; Lassi; Mattha/Chhach/Chhas; Kadhi; Raita; Dahi Vada.
Fat-rich Products
Ghee; Ghee Residue; Ghee-residue Chocolate/Burfi Confection; Makkhan; Malai.
Milk-based Puddings/Desserts
Kheer; Payasam; Phirni; Sevian; Sabudana Kheer; Lauki Kheer; Sohan Halwa; Gajar-Ka-Halwa; Kaju Burfi.
Regional Products: Ghevar; Lauki Halwa; Padusha; Jilli; Mohandas.

Section IV:
Industrial Production
4.1 Production Planning and Implementation
Ten Steps to Project Implementation: Data for evaluating the technoeconomic feasibility.
Investment Opportunities: Project Planning; Financial Analysis; Project Cost Estimates; Product Yields.
Plan for Product Manufacturing: Technological Aspects; Mass Balance Process Flow Diagrams; Engineering Aspects with Building Plan Layout and Equipment List; Liquid Milk Handling.
Products: Shrikhand, Dahi, Mishti doi, Lassi, Peda, Burfi/kalakand, Gulabjamun, Kheer, Basundi, Pal Payasam, Paneer, Rasgolla, Sandesh and Ghee.
Standards: Dairy Equipment, Dairy Products, Food Additives, Food Hygiene, Food Analysis Nutrition, Spices Condiments and Testing Methods.
Development of Plant Layout: Production Block; Building Plan; Special Features; Hygiene Features; Factory Location; Brief Specifications of Key Equipment.
Cleaning and Sanitization: Cleaning Cycle; CIP; Time & Temperature Schedule; Chemical Sanitizers.
Packaging Materials: Tin Containers; Aluminium Foil/Containers; Paper Carton Boards; Glass; Corrugated Board; Plastic Materials; Specifications.
Packaging Techniques: Vacuum Packaging; Modified Atmosphere Packaging; Oxygen Absorbers/Scavengers; Poly Clip System; Aseptic Packaging; Computer-aided Designing; Edible Packaging; Disposal of Packages; Recycling; Recommended Packaging and Storage.
Packaging Machines: Tin Can Filling Machine; Seaming machine, Form-Fill-Seal (FFS) Machine; Cup Thermo-Fill and Sealing Machine; In-line Cup Filling; Sealing and Cartoning machine; Multi-Fill Machine; Vacuum and Gas Machine; Shrink Wrapping Machine.

Section V:
New Vistas for Industrialization
5.1 Process and Product Development Techniques
Shelf Life Extension and Food Safety; Process Techniques; Quality of Non-Dairy Ingredients; Reduction of Sugar, Fat and Calories.
Management Systems for Quality and Food Safety
International Agreements on Food Trade; Good Manufacturing Practices; Codex Alimentarius Commission; ISO 9000 Quality Management Systems; Model for Excellence; Performance Improvement; Total Quality Management; HACCP for Food Safety Systems; Plan for HACCP.
Export Potential in the Global Context
USFDA Regulations; Standard of Identity; Food Labelling; Analytical Tests; Testing Schedules in India; Certification Scheme for Dairy Products Export.

Section VI:
Nutrition and Health
6.1 Nutritional and Health Attributes
Nutritional Composition of Milk; Nutritional Profile of Indian Milk Products; Milk Proteins; Recommended Dietary Allowances; Milk Fat and Ghee; Lactose; Vitamins and Minerals; Fermented Milk Products.

Section VII: Buyer's Guide & Who's Who
7.1 Government Organizations
7.2 Cooperative Dairy Federations/Unions
7.3 Dairy Companies
7.4 Traditional Sweets Manufacturers
7.5 Equipment Manufacturers
7.6 Consultants
7.7 Cattle Feed Manufacturers
7.8 Dairy Cultures, Enzymes & Flavours

List of Tables
List of Illustration and Charts

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A 'Remarkable' Book
This handbook uses a multi-disciplinary approach to provide detailed technical information on the subject, supplemented with 246 tables, 70 process flow charts, engineering drawings and other related schematic illustrations, along with 33 colour photographs. It is supported with a wealth of largely unpublished and wide-ranging references, data and recommended guidelines, providing many new insights.
- Dr Mann, International Journal of Dairy Technology, UK

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