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Messages
Foreword
Prologue
Editor's Note
Acknowledgements

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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.
1.2 Market Survey and Analysis
Milk Consumption Pattern; Product Profile and Quality; Retailing.
1.3 Dairy and Livestock Production Statistics

Section II: Principles of Processing
2.1 Milk: Its Composition and Processing Characteristics
Definition; Composition; Constituents; Physical Properties.
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.
2.3 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.
3.2 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.
3.3 Cultured/Fermented Products
Dahi & Yogurt; Mishti Doi; Shrikhand; Chakka Powder; Shrikhand Wadi; Lassi; Mattha/Chhach/Chhas; Kadhi; Raita; Dahi Vada.
3.4 Fat-rich Products
Ghee; Ghee Residue; Ghee-residue Chocolate/Burfi Confection; Makkhan; Malai.
3.5 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.
4.2 Packaging
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.
5.2 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.
5.3 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
Index

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