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NEW
Edition : 1 | Volume : 1
Publishing Year : 2025
Langage : English
Publisher : South India Book Traders
Author/s :
Dr. Nikita Wadhawan , Dr. Lokesh Gupta , Ms. Taranpreet Kaur
Availability :
Hard Bond
ISBN: 9789349317246
Publishing Year: 2025
Paper Back
ISBN: 9789349317277
Publishing Year: 2025
Global milk production in 2024 has increased by 1.4% to 979 million tons, showing an average growth pattern. In 2023, world milk production reached an average growth of +2.2% year-on-year (YoY), which was better than in 2022 but still below the average for the period 2017-2021. In 2022, world milk production recorded below-average growth (+1.1%), linked principally to extremely high- cost levels due to the war in Ukraine. This book has been meticulously crafted to align with the course curriculum of the VI Deans Committee of ICAR and NEP 2020 regarding post-harvesting technologies, catering specifically to students of Food Technology and Food and Nutrition. Recognizing a longstanding gap in the literature available to students in these fields, we endeavor to address this deficiency by creating this comprehensive resource. Written in a clear and accessible language, we aim to ensure that all students, regardless of their level of expertise, can benefit from its content.
Extensive effort went into the development of this book, involving thorough brainstorming, discussions, and allocation of time and resources. Our primary objective was to compile all relevant sources pertaining to the course, consolidating the latest knowledge strands, elements, and technologies within the subject matter into a single, cohesive guide. Designed to cater to the needs of students pursuing B. Tech. in Food Technology and B.Sc. in Food Nutrition and Dietetics, this book serves as an indispensable companion throughout their academic journey. We are confident that it will fulfil its intended purpose admirably, providing students with a valuable resource to enhance their understanding and mastery of post-harvesting technologies. In closing, we express our gratitude to all our seniors and mentors whose guidance and support played an instrumental role in bringing this book to fruition. Their invaluable contributions have helped to ensure that this resource meets the needs and expectations of students in the field of Food Technology and Food and Nutrition.
Dr. Nikita Wadhawan
Nikita Wadhawan, Ph. D (Foods & Nutrition), is presently working
as Associate Professor & Head in the department of Dairy and Food
Technology, CDFT, Udaipur. Has more than 15 years of experience in teaching UG
and PG classes at the College of Dairy and Food Technology and College of Home
Science. She carries a wide experience in the field of teaching, research and
extension. She has completed PGDM, Nutrition and Dietetics, IHCA, Chennai and Executive Master
Program in Business Administration (EMPBA) and Quality management, New Delhi.
She was awarded Senior Research Fellowship from ICMR, New Delhi for pursuing
Ph. D Research. Developed entrepreneurs in the field of maize processing who
are now earning. Attended and organized number of conferences and schools in
the field of food processing. During her career she has actively participated
and presented papers at workshops and seminars related to Clinical Nutrition
and Processing &Technology at National and International level. She has
published more than 42 research publications, 14 popular articles,5 chapters
and 10 e-compendiums 14 technical bulletins and 2 manuals etc. Has received
number of awards for her outstanding contribution in the field of Food
Technology and nutrition at National and international platforms. Is presently
the Food Safety Supervisor, FSSAI and Master Trainer, Grain Processing, PMFME,
Rajasthan state. She was Co-PI in RKVY sponsored Project Centre of Excellence
on Maize where in about 21 commercialized recipes of maize were developed and
standardized. She has also worked as Co-PI in DST sponsored project on Development
of Designer Health Foods and then promotion among rural women for management of
non-communicable diseases. Presently acting as PI for the project entitled Development
of Protocols for Procurement, Safe storage and Milling Out-turn of Major Pulses,
from DoCA, MoCA, Food & Public Distribution, GOI
Table of Contents..
1. DAIRYING IN INDIA: DISTINCTIVE FEATURES
2. DAIRY DEVELOPMENT IN INDIA: BEFORE AND AFTER OPERATION FLOOD
3. MILK PRODUCTION AND CONSUMPTION: DATA
4. PRACTICES RELATED TO ANIMAL AND MILKING PERSONNEL
5. MILKING PROCESS AND ENVIRONMENT
6. MILK COLLECTION SYSTEM AND PRICING POLICIES
7. PRESERVATION OF RAW MILK
8. LACTOPEROXIDASE - THIOCYANATE (LP) SYSTEM
9. TRANSPORTATION OF MILK
10. PHYSICAL PROPERTIES AND COMPOSITION OF MILK
11. MACRO COMPONENTS OF MILK: FAT AND LACTOSE
12. MACRO-COMPONENTS OF MILK: PROTEIN
13. MICRO COMPONENTS OF MILK
14. MICROBIOLOGY OF RAW MILK
15. NUTRITIONAL PROPERTIES OF MILK
16. RECEPTION OF MILK
17. CHILLING AND STORAGE OF MILK
18. FILTRATION AND CLARIFICATION
19. SEPARATION OF MILK: THEORY AND METHODS
20. SEPARATION OF MILK: CREAM SEPARATORS
21. BACTOFUGATION
22. STANDARDIZATION OF MILK
23. HOMOGENIZATION: DEFINITION AND THEORIES
24. HOMOGENIZATION: TYPES AND OPERATION OF HOMOGENIZERS
25. HOMOGENIZATION: EFFECT ON MILK PROPERTIES
26. PRINCIPLES OF HEAT TREATMENT
27. KINETIC PARAMETERS OF HEAT INDUCED CHANGES
28. PRINCIPLE AND METHODS OF PASTEURIZATION
29. HEAT EXCHANGERS: PLATE AND TUBULAR TYPE
30. WORKING OF HTST PASTEURIZER
31. STERILIZATION: DEFINITION, PURPOSE AND METHODS
32. ULTRA-HIGH TEMPERATURE PROCESS
33. UHT MILK: HOMOGENIZATION, PACKAGING AND DEFECTS
34. LEGAL STANDARDS AND VARIANTS OF MARKET MILK
35. SPECIAL MILKS
36. COMMON DAIRY DETERGENTS AND THEIR PROPERTIES
37. DAIRY SANITIZERS AND THEIR PROPERTIES
38. CLEANING AND SANITIZATION PROTOCOLS: CIP AND SIP
39. DETERGENTS AND SANITIZERS
40. PACKAGING: MATERIALS AND PROCESS
41. QUALITY ASSESSMENT OF RAW MILK
42. DETECTION OF PRESERVATIVES, NEUTRALIZERS AND ADULTERANTS
43. CHEMICAL QUALITY OF MILK: FAT, SNF, TS AND ACIDITY
44. MICROBIOLOGICAL QUALITY OF MILK
45. QUALITY AND SAFETY REGULATIONS
