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Section II: Principles
of Processing
2.1 Milk:
Its Composition and Processing Characteristics
2.2 Hygienic Handling of
Raw Milk: Recommended Practices
2.3 Ingredients for Milk
Products
Basic aspects of processing
of raw milk crucial to product development are discussed in this section.
The compositional and physicochemical characteristics of cow and buffalo
milk are presented. Various technologies for the hygienic production
of milk, its collection, transport and processing are described to
help meet quality, safety and shelf life-related requirements of end-products.
Information on ingredients used in indigenous milk products and their
role in quality upgradation are also detailed in a separate subsection.
All these aspects are fundamental to modernization of the traditional
dairy products sector.
2.1 Milk: Its Composition
and Processing Characteristics
- Definition of Milk
- Composition of Milk
- Constituents of Milk — Major Constituents:
Fat, Proteins, Lactose, Minerals
Minor Constituents: Vitamins, Enzymes, Lactoperoxidase, Pigments
- Physical Properties of Milk — Appearance,
Flavour, Acidity & pH, Oxidation-reduction Potential, Thermal
Expansion, Density & Specific Gravity, Viscosity, Surface
Tension, Curd Tension, Foaming, Freezing Point, Boiling Point,
Specific Heat, Thermal Conductivity, Electrical Conductivity,
Refractive Index, Osmotic Pressure, Salt Balance, Heat Stability.
2.2 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 — Filtration/Clarification,
Separation, Standardization, Recombination, Homogenization, Thermal
Processing, UHT Processing, Membrane Technologies, Microwave Processing,
Irradiation
2.3 Ingredients for Milk Products
- Sweeteners — Gur (Jaggery), Khandsari,
Bura, Chini
- Grains — Chawal (Rice), Maida, Suji, Rava
(Wheat Flour)
- Nuts & Seeds — Badam, Kaju, Copra,
Pista, Khaskhas, Akhrot, Kishmish
- Flavourings & Colourings — Chhoti
Elaichi (Cardamom), Gulab Jal (Rose Essence), Kesar (Saffron),
Cocoa
- Miscellaneous — Makhana (Gorgon Fruit),
Sabudana (Sago)
- Water
2.1 Milk: Its Composition
and Processing Characteristics
- Gokhale, A.J., Upadhyay, K.G. and Pandya, A.J.
(2001) Fat rich dairy products from buffalo milk. Indian Dairyman,
53(3): 17-25.
- Pruthi, T.D. and Bindal, M.P. (1996) Effect
of exotic inheritance on cholesterol content and fatty acid make
up of cow milk. Indian J. Dairy Sci., 49(8): 481-488.
- Sindhu, J.S. (1996) Suitability of buffalo
milk for products manufacturing. Indian Dairyman, 48(2): 41-47.
2.3 Ingredients for Milk Products
- Hankin, N. (1997) Hanklyn-Janklin: A stranger's
rumble-tumble guide to some words, customs and quiddities, Indian
and Indo-British. Banyan Books, New Delhi. pp. 278.
- IS:1679-1960 Indian Standards Specification
for sugar used in food preservation industry. Bureau of Indian
Standards, New Delhi.
- IS:499-1958 Indian Standards Methods of test
for vacuum pan sugar. Bureau of Indian Standards, New Delhi.
- IS:1010-1968. 1st Revision. Indian Standards
specifications for suji or rava (Semolina). Bureau of Indian Standards,
New Delhi.
- IS:10902-1984. Indian Standards specifications
for paushtik wheat maida. Bureau of Indian Standards, New Delhi.
- Woodroof, J.G. (1982) Tree nuts: Production,
processing, products. 2nd Ed. AVI Publishing Company Inc, Westport,
Connecticut, USA. pp. 572-603.
- Gowda, D.I.N. (1998) Advances in the improvement
of raisin quality. Indian Food Indus., 17(4): 218-223
- IS:5453(Part 1)-1996. 2nd Revision. Indian
Standards specifications of saffron. Bureau of Indian Standards,
New Delhi.
- IS: 11924-1992 1st Revision. Indian standards
speciications for cocoa coatings. Bureau of Indian Standards,
New Delhi.
- IS:899-1971. 1st Revision. Indian Standards
specifications for tapioca sago (Sabudana). Bureau of Indian Standards,
New Delhi.
- S:4251-1967 (Reaffirmed 1977) Indian
standards quality tolerances for water for processed food industry.
Bureau of Indian Standards, New Delhi.
2.1 Milk: Its Composition & Processing Characteristics
- Terms Related to Milk Structure
- Four Faces of Milk
2.2 Hygienic Handling of Raw Milk
- Parameters of Raw Milk Quality
- Importance of Milk Chilling
- Upgrading Raw Milk Quality
- Clean Milk Production: Initiatives & Incentives
- Routine Tests
- Definitions
2.3 Ingredients of Milk Products
- Cultivation & Processing of Sugarcane
- Forms of Sugar in India
- Rice: Seven Notable Features
- Cooking & Storage of Rice
- Milling & Storage of Wheat
- Almond: Processing & Nutritive Value
Order the handbook.
Have queries? Contact
us.
E-mail:
mail@indianmilkproducts.com
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| Intricate
Details |
"The compendium documents
intricate details of technologies for Indian milk products".
- AAFFexions, Mysore |
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