Milk Processing & Dairy Products

Description:

The dairy industry plays animportant role in our daily life. It is difficult to realize how fast changesare taking place in the dairy industry. Milk is an important human food, it ispalatable, easy to digest and highly nutritive. One of the important factorsaffecting the total amount of milk produced and the way in which this milk isutilized is the demand for the various products. In order to prepare such adiversity of products, many different processes have been developed by theindustry. There are numerous types of milk products such as ghee, butter,paneer, cheese, yogurt, ice cream powder, baby cereal food, cream, and so on.Each of these has been designed to take advantage of some particular propertyof milk. Dairy products are generally defined as food produced from the milk ofmammals; they are usually high energy yielding food products. Enzymes play animportant role in the production of cheese. Raw milk contains several nativeenzymes some of which can be used for analytical and quality purposes forexample pasteurization can be assessed by determining indigenous alkalinephosphate activity. India is known as the Oyster of the global dairy industry,with opportunities galore to the entrepreneurs globally. Anyone might want tocapitalize on the largest and fastest growing milk and milk products market.The dairy industry in India has been witnessing rapid growth. The liberalizedeconomy provides more opportunities for MNCs and foreign investors to releasethe full potential of this industry. The main aim of the Indian dairy industryis only to better manage the national resources to enhance milk production andupgrade milk processing using innovative technologies.

The major contents of the bookare cholesterol, coronary heart disease and mil fat, cholesterol and cardiovascular diseases, fatty acids & cholesterol, factors affecting cardiovascular disease, application of enzymes in dairy and food processing, utilisationof milk components: casein, advances in the heat treatment of milk, varietiesof sheep's cheese, whey cheese, potted cheese, filled cheese, testing butter atdifferent stages, presentation of butter at different stages, condensed andevaporated milk, dried milk powder, skimmed powder, malted powder, butterpowder, ghee yoghurt, technology processing of dairy and dairy products, driedmilk shake, milk powder, dahi from sweet cream butter milk, packaging of dairyand milk products, dairy farm, dairy products & milk packaging in pouches,etc.

Developments in the dairyindustry are enough to justify a revision of a considerable amount of materialin this book. This book deals with processes, formulae, project profiles,details of plant, machinery & raw materials with their resources etc. ofvarious dairy products. This book will help all its readers from entrepreneursto food industries, technocrats and scientists.

Keywords: Cholesterol, Coronary Heart Disease and Mil Fat, Cardio Vascular Diseases, Fatty Acids, Conclusion, Enzymes, Enzymes in Food Industry, Cream Separation, Heat Treatment of Milk, Grading Dairy, Grading Milk, Microflora, Butter Grading, Cheese, Refrigeration, Ghee, Yoghurt, Milk, Acidoptiles Milk etc