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
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
- 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
- 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
- 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)
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