Foreword... (v) Preface... (vii) Introduction... (xxiii)

Transcription

1 (ix) Foreword... (v) Preface... (vii) Introduction... (xxiii) CHAPTER 1 Dairy Scenario 1.1 History of Dairy Industry Dairy Industry in U.S.A Dairy Industry in U.K Dairy Industry in Australia Dairy Industry in India Mile Stones in Dairy Development Educational Institutions Dairy Development Evolution of Anand Model/Pattern Role of NDDB in Dairy Development Operation Flood (OF) White Revolution OF - I Present Dairy Scenario National Dairy Plan - (NDP) Present Status of Dairy Industry CHAPTER 2 Milk Processing Plant Layout and Management 2.1 Location/Selection of Site Classification of Dairy Plants Topography Nature of Ground Planning and Principles of Dairy Layout Soft Water Hard Water (ix)

2 (x) CHAPTER 3 Milk and its Constituents 3.1 Definitions of Milk Composition of Milk Constituents of Milk Water Lactose Lactic Fermentation Milk Fat Milk Fat Constants/Properties Substances Associated with Milk Fat Milk Proteins Mineral Matter of Milk Vitamins of Milk Gases Present in Milk Enzymes in Milk Colostrum Milk Nutritive Value of Milk Effect of Processing Soft Curd Milk Humanisation of Buffaloe Milk Vitamin-D Fortified Milk Low Sodium Milk Lactose Hydrolysed Milk Cow Milk Vs. Buffaloe Milk CHAPTER 4 Factors Affecting the Composition of Milk 4.1 Variations in the Composition of Milk Species The individuality of the Cow Breed Size of the Herd within Breed

3 (xi) Intervals between Milking Variation from Day to Day Efficiency of Milking Different Quarters of the Udder First and Last Milk Drawn Stage of Lactation and Milk Yeild Season Age of the Animal/Number of Lactations Effect of Gestation Level of Nutrition - Influence of Feeding Excitement Heat or Oestrum Condition of Flesh at Calving Relation between Daily and Yearly Production Official Vs. Ordinary Milk Production Records Hormonal Influence Effect of Disease Influence of Drugs Miscellaneous Causes Inter Relationship between the Milk Constituents CHAPTER 5 Physico-chemical Properties 5.1 Physical State of Milk Colour of Milk Flavour and Taste ph of Milk Specific Gravity and Density Acidity of Milk Viscosity Specific Heat Surface Tension Bound Water Freezing Point Boiling Point Refractive Index (RI) Butero-Refractometer Reading (B.R)

4 (xii) 5.3 Oxidation-Reduction Potential Electrical Conductivity Buffering of Milk CHAPTER 6 Microbiology of Milk 6.1 Importance of Study of Microbiology Classification of Microorganisms of Milk Types of Microorganisms in Milk Bacteria Yeast Moulds Viruses Bacteriophages Hetero Fermentative Organisms Growth of Micro Organisms Stages of Growth Milk and Public Health Source of Contamination Producing Animal Milking Area Handling of Milk-Utensils and Equipment Personnel Sources of Contamination Water as a Source of Contamination Types of Microorganisms in Milk Bacteriophages Spoilage of Milk Gas Production Proteolysis Ropiness Microbiological Flavour Alkali Production Microbial Examination of Milk DMC Method

5 (xiii) 6.9 Destruction of Microorganisms Bactofugation CHAPTER 7 Dairy Operations (Practices) 7.1 Pricing of Milk Collection of Milk Milk Collection Chilling Centres/Depots Transportation Methods of Transport Types of Containers Used Milk Processing Receiving of Milk Milk Reception Operations Pre Heating Cooling and Storage of Raw Milk-Cooling (In the Dairy Plant) Standardisation Homogenisation Homogenizer Factors Influencing Homogenisation Pasteurisation Pasteurisation Process and Equipment Methods of Pasteurization Bottling/Bottle Filling Vacuum Fillers Caps and Capping Inspection of Filled Bottles Decrating or Recrating of the Bottles Crate Stacker Packaging Glass Bottle Vs Paper/Film Package Storage

6 (xiv) 7.15 Distribution Organisation of Routes Judging and Grading of Milk High Grade Market Milk - its Requirements Manufacture of Different Grades of Milk Flavour Defects-Causes and Prevention CHAPTER 8 Dried Milk or Milk Powder 8.1 Whole Milk Powder-PFA or Legal Standard Skim Milk Powder (SMP) Drying of Milk Freezing Cooling of Milk causes several changes, the most Important ones being Freezing Drying of Milk-Heat Application Vacuum Roller Drying Band Film Drying Foam Drying Freeze Drying Spray Drying Configuration of the Drier Heating of the Air Automization and Air Inlet Instantization Keeping Quality Changes During Storage Lactose Protein Changes Dehydration-Concentrated Milk Sweetened Condensed Milk Un-sweetened Condensed Skim Milk Composition Physico-chemical Properties Colour and Flavour Viscosity

7 (xv) 8.14 Method of Manufacture-(Sweetened Condensed Milk) Heating Homogenisation Sugar Concentration Cooling and Seeding Packaging Keeping Quality Evaporated Milk or Un-sweetened Condensed Milk Composition Food Value Method of Manufacture Preheating/Fore Warming Concentrating Packaging UHT Process of Sterilization CHAPTER Recombination Properties of the Product Heat Stability Defects in Evaporated Milk Dairy Products 9.1 Cream Separation Methods Physico-chemical Properties of Cream Factors Affecting the Fat Loss in Skim Milk during Separation Yield of Cream Quality of Cream Defects in Cream Uses of Cream Ice Cream Composition Milk Solids Not Fat (MSNF) Home Production

8 (xvi) Large Scale or Factory Production of Ice-cream Figuring the Mix/Composition of the Mix Properties of the Mix Preparation of the Mix Pasteurizing the Mix Freezing Process-Changes taking Place Defects in Ice-cream Butter Composition Cooling and Ageing of Cream Ripening of Cream Churning Theories of Churning Churning Operation/Procedure Difficulties/Problems of Churning Method of Working/Kneading Defects or Faults in Butter Cheese Types/Classification of Cheese Composition of Cheese Food and Nutritive Value Ripening or Adding Starter to the Milk Cottage Cheese Processed Cheese Packaging Storage Defects/Abnormalities in Cheese Butter Oil Direct Evaporation Method Directly from Cream by De-emulsification Packaging Ghee Physico-chemical Constants of Ghee Manufacturing Methods Keeping Quality Grading Defects

9 (xvii) 9.7 Khoa Standards of Khoa Physico-chemical changes during Khoa Making Methods of Preparation Factors Affecting the Quality and Yield of Khoa Packaging and Shelf Life of Khoa Paneer Principle Conditions of Manufacture Manufacture of Paneer Varieties of Paneer In Package Paneer Process Preservation of Paneer Chhena Chemical Composition Traditional Chhena Making Process Mechanisation Process for Chhena Making Innovation Process in Chhena Making Dry Chhena Powder Active Packaging for Chhena Chhena Based Sweet Products Dahi/Curd Production Methods Quality Control of Dahi Srikhand CHAPTER 10 Dairy by-products 10.1 Skim Milk - its Utilization Casein-Industrial Manufacture of Casein-Industrial Grain-Curd Casein Rennet Casein-Manufacture Manufacture of Casein from Butter Milk Casein - Defects, Causes and Prevention Butter Milk-Condensed Butter Milk

10 (xviii) 10.4 Whey Utilization of Whey Small Scale Utilization of Whey Large Scale Utilization of Whey Concentration of Whey Uses of Condensed Whey Storage of Whey Powder Whey Protein Concentrate Manufacture of Whey Protein Concentrate (WPC) Lactose Grades of Lactose Method of Manufacture Yeild Uses Lassi Ghee Residue CHAPTER 11 Milk - Different Varieties/Forms 11.1 Sterilized Milk Definition Manufacturing Details UHT Method of Sterilization Homogenized Milk Soft Curd Milk Flavoured Milks Fruit Flavoured Milks/Drinks Sterilized Flavoured Milks/Drinks Vitaminized/Irradiated Milk Frozen Concentrated Milk Fermented Milk The Merits of the Fermented Milk are Natural Butter Milk Cultured Butter Milk

11 (xix) Manufacturing Procedure/Preparation Creaming Acidophilus Milk Procedure Bulgarian Butter Milk Kumiss Kefir Yoghurt Procedure Flavoured Yoghurt Preparation Standardised Milk Reconstituted/Rehydrated Milk Procedure Recombined Milk Procedure Toned Milk Procedure Double Toned Milk Humanized Milk Miscellaneous Milks Filled Milk Imitation Milk Vegetable Toned Milk Soya Milk Synthetic Milk Production of Synthetic Milk Carrot Milk Organic Milk Artificial Milk Modified Milk Organic Dairying CHAPTER 12 Quality Control of Milk and Milk Products 12.1 Quality of Milk

12 (xx) Raw Milk and its Quality Control Processing/Production - its Quality Control Finished Product - Quality Control Quality Control Laboratory Sampling - Quality Control Quality Control of Foods and Legislative Criteria International Food Safety Laws and Standard Food and Agriculture Organisation (FAO) The Codex Alimentarius Commission and the FAO/WHO Food Standards Programme Hazard Analysis and Critical Control Point (HACCP) Analyse Hazards Identification of Critical Control Points Advantages of HACCP ISO 9000 Series and Other Standards ISO ISO ISO ISO Differences between ISO 9001, 9002, and Indian Food Laws and Standards Prevention of Food Adulteration (PFA) Act Food Safety and Standards Authority of India (FSSAI) Export Inspection Council Bureau of Indian Standards (BIS) Clean Milk Production CHAPTER 13 Milk Residues 13.1 Pesticide Residue in Milk and Milk Products Foreign Substances CHAPTER 14 Packaging 14.1 Importance of Packaging

13 (xxi) The Main Objectives of the Packaging are Selection of Packaging Materials Product Range Consumer Needs The shift in the Consumer Perception of Packaging is Noticeable from There are several Attributes that Appeal to the Consumer such as Packaging Materials Packaging Materials-Range Packaging Techniques New Concepts of Packaging MAP Technology Advantages and Disadvantages of MAP Gases for MAP Methods of MAP Packaging Material for MAP Typical MAP Machines Packaging Machines Disposal of Packages CHAPTER 15 Cleaning and Disinfection 15.1 Cleaning and Disinfection Processes Check on Cleaning Efficiency Water for Dairy Industry Coagulation Chlorination Hardness of Water Temporary Hardness Permanent Hardness Estimation of Hardness Treatment of Hard Water Removing Temporary Hardness Lime Soda Process Treatment with Ion Exchange Resins

14 (xxii) 15.5 Milk Stone Methods of Cleaning Classification of Detergents Sequestering/Chelating Agents Surface Active/Wetting Agents Properties of Detergent Sanitizers Heat Hot Water Hot Air Irradiation Chemical Sanitisation Chlorine Compounds Iodine Compounds Quarternary Ammonium Compounds (QAC) Procedure of Cleaning and Sanitizing Methods Hand Washing Mechanical washing Cleaning in Place (CIP) Practical Manual Index