This "Processing of Milk and Milk Products: A Laboratory Manual" entitled practical book has emphasizes the new applications to promote the healthier milk production, procurements, processing and products developments in the dairy industry. Its highlights the various platform tests for the milk at milk collection centers/dairy farms, estimation of its nutritional quality like protein, fat, total solid, lactose, and SNF. It addresses the processing and developments of various dairy products like butter, cheese, ice-cream, khoa, various fermented milk products such as Dahi, Yogurt, Shrikhand, & Lassi, and Flavoured milk. It also covers the utilization of various dairy co-products or byproducts. The various quality analysis like microbial quality, measurement of rheological properties of different milk products, degree of browning of dairy products and sensory analysis milk and milk products have been very well discussed.
Highlights of Possible Readerships:
1. Dairy Science scholars, academic & dairy industry working professionals.
2. Livestock Products Technology / Animal Products Technology scholars, field and academic professionals.
3. Food Science/Technology scholars and other working peoples in food & dairy processing.
4. Home Science scholars and professionals
5. People preparing for the ICAR-NET, JRF, SRF and other academic examinations.
6. Students preparing for various competitive examinations like State or Central Food Safety Offices, State PSC and UPSC examinations.
Dr. Pranav Chauhan, Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science and A.H., (NDVSU), Mhow. He is born in 1990 at Azamgarh (U.P.). He had B.V.Sc. & A.H. from Nagpur Veterinary College, MAFSU, Nagpur, in 2014. He did his M.V.Sc. (2016) and Ph.D (2019) in Livestock Products Technology from Indian Veterinary Research Institute, Izatnagar. Dr. Chauhan has been awarded 2-Gold Medals, 5-Silver Medals, from Maharashtra Animal and Fishery Sciences University (MAFSU), Nagpur, for securing highest CGPA in B.V.Sc. & A.H. He has got National Talent Fellowship (NTS) 2009, by ICAR, AIR 2nd Rank in ICAR JRF (PG) Animal Science 2014, Qualified with AIR 1nd Rank in ICAR SRF and ICMR-Junior Research Fellowship (JRF) by I.C.M.R, New Delhi. Dr. Chauhan has many publications including 25 research papers, 2 Books & 6 Book chapters and more than 35 popular articles and many abstracts in scientific symposiums and conferences. He has been got several best research paper presentation awards. He has also worked as Veterinary Surgeon (V.S) in Department of Animal Husbandry and Dairying, Govt. of Haryana. He is a lifetime member of Indian Meat Science Association, Indian Association of Veterinary Public Health Specialists and Indian Poultry Science Association.
Dr. Narendra K Nayak, graduated (B.V.Sc. & A.H.) from College of Veterinary Science and Animal Husbandry, Jabalpur (2001) and did Master's (M.V.Sc. in Livestock Products Technology) from GBPUA&T, Pantnagar in 2004. He completed in-service Ph.D. (LPT) programme from DUVASU, Mathura in the year 2015 and has about 18 years of teaching/ research/ extension/industrial experience in different capacity at College of Veterinary Science , Pantnagar, Fast Trax Food Pvt Ltd, New Delhi and Nanaji Deshmukh Veterinary Science University, Jabalpur (Since 2006). Currently he is working as a Professor & Head of Department & Principal Investigator of research project. He has published more than 35 Research articles as well as more than 25 review and technical articles in the national and international journal of repute. Currently he is working on development of functional Kadaknath meat products and developed the technologies for Kadaknath chicken meat and egg products. He has also guided 15 M.V.Sc. students. He has published 8 UG and PG laboratory manual. He has received Chief Minister Appreciation certificate for work done so far as veterinary cum technical expert for animal welfare during Sihashth Mela, Ujjain. He has also received Global Eminent Scientist award. He has got several best research paper presentation awards in different national and international symposium and conferences. He has also invited as technical advisor/lectures/lead papers in various meat processing unit/ workshop/conference. He remained as an executive/ editorial board /technical committee members of various scientific Societies/ Association/journals of repute. He has also acted as observer for various competitive examinational at national level. He is a lifetime member of Association of Animal Scientist, Indian Society for Sheep and Goat Production & Utilization, Indian Meat Science Association and Indian Dairy Science Association.
1 Platform Tests of Milk .............................................................................1
2 Determination of Fat, SNF, and Total Solids contents of Milk ...............7
3 Analysis of Protein contents of Milk ....................................................13
4 Evaluation of Lactose and Ash contents of Milk ..................................19
5 Preparation of Butter from Milk ...........................................................23
6 Preparation of Ice Cream from Milk .....................................................27
7 Preparation of Cheese–Cheddar, Cottage & Mozzarella Cheese from Milk ..................................................................................31
8 Preparation of Khoa from Milk along with its Evaluations ..................39
9 Preparation of Fermented Milk Products-Dahi, Yogurt, Shrikhand, and Lassi .............................................................................43
10 Preparation of Flavoured Milk ..............................................................51
11 Utilization of Dairy Byproducts by Preparation of Casein, Caseinate and Co-Precipitate ................................................................55
12 Determination of Degree of Browning of Milk and Milk Products ......61
13 Measurement of Rheological Properties of Different Milk Products ...63
14 Evaluation of Sensory Quality of Milk and Milk Products ...................69
References .............................................................................................77
