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Informative Work

Ravi Vira Gupta

By R.P. Aneja , B.N. Mathur, R.C. Chandan and A.K. Banerjee
Dairy India, 2003, pp. 462, Rs. 2400.00


Dairying in India has become increasingly sophisticated and modern, and at the top end, techniques and technologies of the highest international standards are in use. The authors tell us that, of the total milk production in the country, about 46 per cent is used as liquid milk and 54 per cent is converted to products. The value of output of the organized dairy sector was Rs. 170 billion in 2001, whereas of the traditional milk products was Rs. 578 billion. Traditional products are broadly sub divided in groups such as ghee, makhan, khoa based sweets, chhenna based sweets, paneer, curd and curd products. This book contains comprehensive information relating to the techniques and technologies of milk processing, with specific reference to Indian milk products, broadly sub divided into the groups indicated earlier, with each sub group having a wide range of products popular in different parts of the country. The point being made is that, through the application of modeern techniques in their production and marketing, a remarkable value addition of over 200 per cent is possible, in sharp contrast to only “50 per cent obtained in western type products like butter, cheese, and milk powders”. A new market of over Rs. 5000 crore per year is expected from traditional foods such as flavoured milk, dahi, paneer, buttermilk, lassi, gulab jamun, shirkhand and kheer.   The book begins with an overview in which the authors share their vision of the market dynamics, nationally and internationally and this is supplemented through data. The second section deals with milk, its composition and processing characteristics. This section has comprehensive text material for students; and at the same time the same is very informative for the general reader. The third section relates to the technology appropriate for dessicated milk products, heat acid coagulated products, cultured/fermented products, fat rich products such as ghee and milk based sweets. There is a detailed description of the traditional processes, along with energy efficient alternative methods. Reading through this section we become aware of the tremendous variety in traditional Indian milk products. Section four examines issues of production planning, and implementation, and is comprehensive in its details of technology as well as techno economics. An aspiring entrepreneur, through reading this section could quite easily go ahead with project implementation. Section five relates to process and product development techniques, management systems for quality and food safety, as well as export potential. Aspects of food hygiene, total quality management, ...

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