KNOWN INDIAN MILK PRODUCTS

Ferm
  • ented Products Delhi
  • Fat-rich Products Makkan
  • Heat desiccated milk products khoa
  • Heat and acid coagulated
  • Products Panir
  • Cereal based products
  • Dahi
  • Srikhand
  • Sweetened Dahi
  • Makkan
  • Ghee
  • Method of manufacture
  • Creamery method
  • Direct cream method
  • Direct cream method
  • Granulation in ghee
  • Packaging and Storage
  • Legal Standards
  • Agmark grading
  • Fat recovery in ghee made by different methods
  • Deterioration
  • Renovation
  • Defects in ghee
  • Uses of ghee
  • Lassi
  • Khoa
  • Rabri
  • Kurchan
  • Chhana
  • Chhana spread
  • Kachagolla
  • Panir
  • Frozen Milk Products
  • Kulfi
  • Malai ka Baraf
  • Cereal based product
  • Milk sweet recipes
  • Cake without egg
  • Chhana kheer
  • Chhana Murki
  • Chocholate cream fingers
  • Chocolate mould
  • Coconut balls
  • Coconut bun
  • Coconut burfi
  • Cottage cheese cake
  • Gulab Jamun
  • Kalakhand
  • Orange Pastry
  • Pantooa
  • Peda
  • Rasagolla
  • Sandesh


CHEESE

W
  • hat is Cheese
  • Functions of milk constituents in cheese making
  • Milk fat
  • Casein
  • Water
  • Milk Sugar
  • Minerals in Milk
  • Cheese making basics
  • Thermisation
  • Homogenization
  • Bactofugation
  • The Partial Partioning
  • The Quality of cheese milk
  • Potassium nitrate
  • Enzymes in cheese making
  • Cheese colour
  • Standardisation of milk
  • Pasteurization heat treatment
  • Some of the factors governing manufacture of Cheese are
  • Preperation of cheddar cheese
  • Rennetting
  • Cheddar cheese from buffalo milk
  • Some representative varieties of cheese
  • Surti cheese
  • Bandal
  • Dacca
  • Whey Cheese
  • Ultrafiltration
  • Packaging of cheese
  • Cheese ripening
  • Curing Temperature
  • Accelerated cheese ripening
  • Milkfat breakdown during cheese ripenning
  • Mechanization in cheese making
  • Judging and grading of cheese
  • Processed Cheese
  • Definition of processed cheese
  • Legal standards
  • Nutritive value


BUTTER

Basic prin
  • ciples in butter making
  • Batch method of butter making
  • Manufacturing steps
  • Care
  • Operation of chum
  • Quality of cream
  • Heat treatment
  • Vacreation
  • Treatment for hard winter fat
  • Treatment for soft summer fat
  • Ripening of cream
  • Alternative process of culturing the butter
  • Preparation of D-bulk starter
  • The churning process
  • Churning recovery
  • Washing in butter
  • Salting
  • Working
  • Moisture control
  • Continuous butter making
  • Fritz process
  • Controls
  • Comparison between traditional and continuous butter making
  • Traditional Process
  • Continuous butter making
  • Butter handling
  • Storage life of butter
  • Spoilage of butter
  • Legal standard
  • Desi (cooking butter)
  • Examination procedure
  • Requirement of high grade butter
  • Defects in butter
  • Appearance
  • Body and texture
  • Flavour and aro
ma

YOGHURT

  • Factors affecting the quality of Yoghurt
  • Pre-treatment of milk
  • Additives to be added
  • The heat induced changes in milk
  • Cooling the heated milk
  • Packaging
  • Plant hygiene
  • Storage and keeping quality
  • Long life yoghurt
  • Frozen yoghurt


EVAPORATED AND CONDENSED MILKS

  • Introduction
  • Standards
  • Condensing of milk
  • Parts of milk evaporation plants
  • Selection of equipment
  • Falling film evaporator
  • Vacuum producing equipment
  • Tightness Test
  • Method of making Evaporated milk
  • Milk reception
  • Forewarming
  • Evaporation
  • Homogenization
  • Standardization
  • Judging and grading
  • Sweetened Condensed Milk (SCM)
  • Method of making SCM
  • Condensing
  • Addition of sugar
  • Homogenization
  • Condensed milk containers
  • Judging and grading of sweetend
  • Condensed milk
  • Uses

DRIED MILK/MILK POWDER

  • Introduction
  • Skim Milk Powder (SMP)
  • The Roller drying process
  • Vacuum Drier
  • Preheating of milk
  • Preconcentration of milk
  • Principle of spray drying
  • Advantages of spray drying
  • Characteristics of spray drying process
  • The components of a spray dryer
  • Atomiser
  • Air heating system
  • Drying chamber
  • Powder recovery system
  • Efficiency of drying
  • One stage drying
  • Two stage drying
  • Three stage drying
  • Packaging
  • Quality of milk powder
  • Instant milk powder
  • In the straight through method
  • The lecithination method
  • The re-wet method
  • Standards
  • Skim milk powder (SMP)
  • Defects in powder
  • Uses of milk powder


ICE-CREAM

  • Introduction
  • Composition and quality of ingredients
  • Slids not fat
  • Sugar
  • Stabillers
  • Emulsifiers
  • Total solids
  • Flavour
  • Colour
  • Ingredients of Ice Cream
  • Functions of the constituents
  • Classification
  • Preparation of gelatin, vanilla and chocolate
  • Method of manufacture
  • Culculation of the ingredients
  • Problem
  • Solution
  • Proof
  • Problem
  • Solution
  • Proof
  • Making the mix
  • Overrun in ice cream
  • Freezing equipment
  • Packaging
  • Hardening rooms
  • Manufacture of Ice cream bars
  • Clearing of the freezer
  • Distribution
  • Food Value
  • Mellorine and limitation frozen desserts


SOME DRIED DAIRY PRODUCTS

  • Manufacture of whey powder
  • Drum drying
  • Spray drying
  • Lactose
  • Dried ice cream Mix
  • Melted milk powder
  • Method of Making
  • Baby food (Dried infant Milk Food)
  • Method of manufacture
  • Dry sodium caseinate
  • Anhydrous milkfat
  • Creamery package
  • Butter powder
  • Cream Powder
  • Dried cheese
  • Chhana powder
  • Khoa powder
  • Gulabjamun mix powder


MARKET DAHI AND PURE CULTURE DAHI

  • Materials and Methods
  • Market dahi samples
  • Preparation of Laboratory dahi samples
  • Physico chemical analysis
  • Microbiological analysis
  • Sensory evaluation
  • Statistical analysis
  • Results and Discussions
  • Conclusion


PACKAGING OF MILK

PACKAGING OF MILK AND MILK PRODUCTS IN INDIA

  • Liquid Milk
  • Concentrated Milks
  • Milk Powder
  • Ice creams
  • Butter
  • Ghee
  • Cheese
  • Indigenous Milk Products


PACKAGING TRENDS FOR CHEESE AND OTHER DAIRY PRODUCTS
  • Milk Powder Bulk
  • Milk Powder Retail
  • Butter
  • Yoghurt
  • Ice cream
  • Cheese
  • Cheese-Retail

MILK BASED SOFT DRINK WITH LONGER SHELF LIFE

  • Product Attributes
  • Salient features of Technology


FERMENTED MILK PRODUCTS FLAVOUR AND BIOTECHNOLOGY

  • Introduction
  • Cheese Flavour
  • Enzyme Modified Cheese (EMC)
  • Enzymes that Remove off Flavours
  • Genetic Engineering
  • Use of Genetic Engineering for Production and Micro Organisms
  • Bacteria as Potential Sources of Flavour Metabolites


LOSSES AND THEIR POSSIBLE MANAGEMENT IN DAIRY INDUSTRY

  • Introduction
  • Losse and their reduction
  • Transportation
  • Adulteration of Milk
  • spoilage
  • Recommendations
  • Losses during product Making
  • Recommendations
  • Losses during Packaging
  • Storage Losses
  • Loss of Packaging materials
  • Loss of chemicals and cleaning agents
  • Wastage of water
  • Measurement of Losses
  • Methods of Monitoring losses

CULTURED MILK PRODUCTS IN HUMAN NUTRITION

  • Definition and Composition
  • Type of cultured milks
  • Beneficial Effects of Cultured Products
  • Effects on Intestinal Metabolism
  • Control of intestinal pathogens
  • Lactose intolerance
  • Prevention of different forms of diarrhoea
  • Control of Serum Cholesterol
  • Anti-mutagenic and Anticarcinogenic Activity
  • Immuno modulation
  • Conclusion


FREEZE DRIED STARTER CULTURES IN FERMENTED DAIRY PRODUCTS MANUFACTURE

  • Freeze drying of cultures
  • Use of Freeze dried culture
  • Maintenance and propagation of ampoule culture
  • Preparation of bulk culture
  • Defects of Starter Culture
  • Quality control test for starter culture
  • Organoleptic test
  • Acidity test
  • Microscopic examination
  • Catalase test
  • Mixed Starter cultures
  • Media
  • Sterile milk
  • Yeast dextrose milk
  • Litmus milk
  • Yeast dextrose litmus milk
  • Yeast Dextrose Broth
  • (for streptococoi)
  • Tomato Juice Broth (for Lactobacili)



ABOUT US

Engineers India Research Institute, technical and financial consultant is a reliable name in the industrial world for offering all type of industrial project reports small scale industrial reports.

Click Here to purchase online


Kindly provide your contact details, Email ID , mobile or contact us at below address so that we can discuss more on this and we can send you Hi-Tech Magazine:

Email: info@eiribooksandprojectreports.com
Engineers India Research Institute
Address:
4449, Nai Sarak,
Main Road, Delhi - 110006 (India)
Mobile:
+91 - 9811437895 (Mr Sudhir Gupta)
Website (Online Store):
http://www.eiribooksandprojectreports.com