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Home » Products » Dairy farm Project Report » Milk Processing & Packaging Book

Milk Processing & Packaging Book

Milk Processing & Packaging Book
Milk Processing & Packaging Book
Product Code : 88
Product Description

HAND BOOK OF MILK PROCESSING, DAIRY PRODUCTS AND PACKAGING TECHNOLOGY


TECHNOLOGICAL INNOVATIONS IN INDIAN DAIRY PRODUCTS


  • India's competitiveness

  • Potential of Indian dairy products

  • Current status of Indian dairy products sector

  • Technological requirements for industrialisation

  • Recent Innovations in Indigenous milk products industry

  • Continuous ghee making process

  • Continuous khoa making plant

  • Industrial process for gulabjamun

  • Industrial shrikhand making process

  • Mechanised production of paneer


MILK AND MILK PRODUCTS

  • Chemistry of Milk

  • Water

  • Fat

  • Casein

  • Alpha Lactaibumin

  • Beta factoglobulin

  • Proteose peptone

  • Bovine serum albumin

  • Immunoglobulins

  • Lactoferrin

  • Lysozyme

  • Non protein nitrogenous substances

  • Lactose

  • Minerals

  • Enzymes

  • Vitamins

  • Milk flavours

  • Variation in the composition of milk

  • Physical Properties of Milk

  • Specific gravity

  • Density

  • Refractive Index

  • Viscosity

  • Surface tension

  • Freezing point

  • Boiling point

  • Heat stability of milkMicrobiology of Milk

  • Udder

  • Milkers

  • Cow's body

  • Stable air

  • Utensils

  • Detection of bacterial contamination

  • Methylene blue reductase (MBR) test

  • Resazurin test

  • Milk Procurement Systems

  • Clean milk production

  • Rural milk collection

  • Transportation

  • Grading of milk at collection centres

  • Milk Reception at Chilling Centre

  • Grading of milk at chilling centre

  • Basic Milk Processing

  • Milk reception at dairy plant

  • Preservation of raw milk

  • Adulteration

  • Detection of adulterants

  • Detection of neutralizers in milk

  • Rosalic acid test

  • Detection of starch

  • Detection of gelatine

  • Detection of cane sugar

  • Detection of saccharin

  • Detection of glucose of monosaccharides (Barfoed's test)

  • Detection of sodium chloride

  • Detection of Urea in milk

  • Detection of formalin

  • Detection of hydrogen peroxide

  • Detection of buffalo milk in cow milk

  • Detection of skim milk power in milk

  • Detection of added colour

  • Detection of pulverized soap

  • Detection of vegetable fat

  • Detection of adulteration by using kits

  • Cleaning and Sanitization of Dairy Equipment

  • Composition of dairy soils

  • Detergents

  • Alkaline detergents

  • Water softeners

  • Synthetic detergents

  • Acid cleaners

  • Sanitization

  • Cleaning in place (CIP)

  • Common Dairy Operations

  • Clarification

  • Milk separation

  • Standardization

  • Bactofugation

  • Homogenization

  • Thermal processing

  • Pasteurization

  • Thermization

  • Ultra pasteurization

  • Ultra high temperature treatment(UHT)

  • Sterilization

  • Microwave heating

  • Concentration

  • Drying


Industrial Technologies, India

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Industrial Technologies, India
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