Section I: Overview
Opens Global Markets
Indian Milk Products: An Overview; Heritage of Indian Milk Products;
Market: National and Global; Process Innovations.
Survey and Analysis
Milk Consumption Pattern; Product Profile and Quality; Retailing.
1.3 Dairy and Livestock Production
Section II: Principles
2.1 Milk: Its Composition
and Processing Characteristics
Definition; Composition; Constituents; Physical Properties.
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
Sweeteners; Grains; Nuts and Seeds; Flavourings and Colourings;
Section III: Technology
Khoa/Mawa; Gulabjamun; Kalajamun; Pantua;
Lalmohan; Burfi; Kalakand; Milk Cake; Peda; Dharwad Peda; Thirattupal;
Rabri; Khurchan; Basundi; Kulfi and Frozen Desserts; Malai-Ka-Baraf;
Regional Products: Kunda; Bal Mithai.
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;
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
4.1 Production Planning
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
Standards: Dairy Equipment, Dairy Products, Food Additives, Food
Hygiene, Food Analysis Nutrition, Spices Condiments and Testing
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.
Packaging Materials: Tin Containers; Aluminium
Foil/Containers; Paper Carton Boards; Glass; Corrugated Board; Plastic
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
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
USFDA Regulations; Standard of Identity; Food Labelling; Analytical
Tests; Testing Schedules in India; Certification Scheme for Dairy
Section VI: Nutrition and
6.1 Nutritional and Health
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
Cultures, Enzymes & Flavours
List of Tables
List of Illustration and Charts
Have queries? Contact
| This handbook uses a
multi-disciplinary approach to provide detailed technical information
on the subject, supplemented with 246 tables, 70 process flow
charts, engineering drawings and other related schematic illustrations,
along with 33 colour photographs. It is supported with a wealth
of largely unpublished and wide-ranging references, data and
recommended guidelines, providing many new insights.
- Dr Mann, International Journal
of Dairy Technology, UK