This document provides information about indigenous milk products in India and describes several popular products in detail. It discusses that approximately 50% of milk produced in India is converted into traditional milk products. These products are classified into six main categories including heat desiccated products like gulab jamun and peda. The document outlines the production process for gulab jamun and peda from khoa. It also discusses the typical microflora that can be found in khoa-based sweets and some of the defects and quality issues these products may experience.
This document provides information on chillies (Capsicum spp.), including:
- Chillies are an important crop grown in India, with over 400 varieties found worldwide. India is the world's largest producer and exporter of chillies.
- The three main chilli species originated in Central and South America and were spread to other parts of the world by humans.
- Chillies are a good source of vitamins C and A. They also contain compounds like capsaicin that have anti-inflammatory and pain-relieving properties.
Drying is an old method of food preservation that removes moisture from foods to prevent spoilage. There are several factors that influence the drying process, including surface area, temperature, humidity, and solute concentration. Various drying methods exist, such as sun drying, tray drying, freeze drying, and drum drying, each with their own advantages and disadvantages. Proper packaging of dried foods is necessary to protect them from absorbing moisture and undergoing chemical changes from oxygen and light.
This describes the procedures for making of Soybean, Soy milk, Tofu, soy flour and fortified soy-biscuits. Soybeans are also very health conscious & useful food.
This document discusses opportunities in the Indian fruit processing industry and provides details on production volumes of major fruits from 2010-2013. It outlines various fruit processing methods like juices/concentrates, dehydration, canning, and byproducts. It presents a roadmap for a proposed 100 tonne per day fruit processing project involving post-harvest treatment, dehydration, juices/concentrates, and canning. Timelines for the multi-phase project spanning land acquisition to commissioning are also included.
This document discusses key aspects in designing food processing plants, including plant layout and feasibility studies. It covers:
1) Distinct design considerations for food industries due to seasonal raw materials, stringent hygiene, and social cost-benefit analysis.
2) Components of a feasibility study including market potential, technical requirements, and financial projections.
3) Key factors in plant layout including flow patterns, equipment arrangement to minimize costs, and secondary considerations like climate and waste disposal.
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
Coconut & Coconut based Products – Source nothing but the finest from Sri LankaEDB
Coconut (Cocus nucifera) is one of the major plantation crops in Sri Lanka, which accounts for approximately 12% of the country’s agricultural produce. This brochure encapsulates some important facts and insights on the Coconut & Coconut Products industry.
Find out more: https://goo.gl/xBgM71
This document provides information on chillies (Capsicum spp.), including:
- Chillies are an important crop grown in India, with over 400 varieties found worldwide. India is the world's largest producer and exporter of chillies.
- The three main chilli species originated in Central and South America and were spread to other parts of the world by humans.
- Chillies are a good source of vitamins C and A. They also contain compounds like capsaicin that have anti-inflammatory and pain-relieving properties.
Drying is an old method of food preservation that removes moisture from foods to prevent spoilage. There are several factors that influence the drying process, including surface area, temperature, humidity, and solute concentration. Various drying methods exist, such as sun drying, tray drying, freeze drying, and drum drying, each with their own advantages and disadvantages. Proper packaging of dried foods is necessary to protect them from absorbing moisture and undergoing chemical changes from oxygen and light.
This describes the procedures for making of Soybean, Soy milk, Tofu, soy flour and fortified soy-biscuits. Soybeans are also very health conscious & useful food.
This document discusses opportunities in the Indian fruit processing industry and provides details on production volumes of major fruits from 2010-2013. It outlines various fruit processing methods like juices/concentrates, dehydration, canning, and byproducts. It presents a roadmap for a proposed 100 tonne per day fruit processing project involving post-harvest treatment, dehydration, juices/concentrates, and canning. Timelines for the multi-phase project spanning land acquisition to commissioning are also included.
This document discusses key aspects in designing food processing plants, including plant layout and feasibility studies. It covers:
1) Distinct design considerations for food industries due to seasonal raw materials, stringent hygiene, and social cost-benefit analysis.
2) Components of a feasibility study including market potential, technical requirements, and financial projections.
3) Key factors in plant layout including flow patterns, equipment arrangement to minimize costs, and secondary considerations like climate and waste disposal.
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
Coconut & Coconut based Products – Source nothing but the finest from Sri LankaEDB
Coconut (Cocus nucifera) is one of the major plantation crops in Sri Lanka, which accounts for approximately 12% of the country’s agricultural produce. This brochure encapsulates some important facts and insights on the Coconut & Coconut Products industry.
Find out more: https://goo.gl/xBgM71
This document discusses the production of tomato juice, puree, and paste. It provides details on raw material quality, processing methods, and storage. For tomato juice, it can be extracted from ripe tomatoes through hot or cold pulping and preserved through heating, refrigeration, or freezing. Tomato puree is produced by concentrating tomato pulp in an open cooker or vacuum pan. Tomato paste is concentrated to have at least 25% tomato solids and often includes additions of salt, basil, or oil. Quality is regulated by specifications from the Fruit Products Order that require minimum total solids contents of 5% for juice, 9% for puree, and 25% for paste.
1. The document summarizes traditional and modern methods for grain storage presented by Islam Elrayah, Hassan Sdeig, and Nossiba Abdullah at the University of Khartoum's Faculty of Postgraduate M.Sc. Agricultural Engineering seminar in September 2021.
2. Traditional methods discussed include rhombus structures made of grass and clay, cribs made of bamboo or wire mesh, underground pits lined with straw, and open stack methods. Modern methods provide more control over aeration and protection from environmental factors but have higher initial costs and require more space.
3. The selection of a storage technique depends on production levels, climate, quantity of grain, and required storage duration. Traditional methods
The document discusses various potential uses for banana waste, including:
1) Banana flour, powder, and chips which can be used for baking, snacks, and infant feeding.
2) Producing paper and packaging from banana fibers which has lower costs than traditional pulp paper.
3) Creating biofuels like ethanol and biodesel from bananas which do not produce waste.
4) Developing new products from bananas like a fat replacement and high-fiber foods utilizing the whole banana plant.
The document discusses the cocoa tree, cocoa varieties, cocoa processing, and fermentation. It provides details on:
- The cocoa tree can grow 15-25 feet tall and each tree produces 20-50 pods per year containing 20-50 beans.
- There are three main cocoa varieties - Forastero, Criollo, and Trinitario hybrid. Forastero has the strongest flavor.
- Cocoa processing involves harvesting, fermentation, drying, roasting, and grinding. Fermentation is key for developing chocolate flavor and takes 5-7 days.
- Fermentation involves yeast, lactic acid bacteria, and acetic acid bacteria breaking down the pulp and interacting with compounds in the bean to produce
This document discusses dehydrated onions as an alternative to fresh onions. It notes that dehydrated onions can be substituted for fresh onions in recipes, require less chopping effort, and have a longer shelf life of 1 year in normal packing or 8-10 years in airtight containers. Dehydrated onions are produced by drying roughly 9 kg of fresh onions into 1 kg of dehydrated onions, which rehydrates back to 9 kg when placed in water. India produces about 50% of the world's dehydrated onions. The major producers are Maharashtra, Karnataka, and Madhya Pradesh. Dehydrated onions come in various forms like flakes, chopped, minced, granules, and powder.
i have tried mentioned tea coffee production process in simple and short manner to make it easy to understand without wasting wasting too much of time please let me know if you know some
This document provides an overview of beverages, including their classification and common types. It discusses non-alcoholic beverages like fruit juices, coffee, tea, and carbonated drinks. It also covers alcoholic beverages including beer, wine, brandy, and whisky. For each type of beverage, the document outlines key characteristics, production processes, and potential deterioration reactions over time. It concludes with statistics on market sizes and growth rates for the soft drink, alcoholic beverage, tea, and coffee industries in India.
This document provides an overview of value addition opportunities for mangoes in India. It begins by introducing mango as the king of fruits in India and discusses its cultivation. It then defines value addition as processing raw products to increase value and lists benefits such as reduced losses, employment, and export opportunities. The document proceeds to outline various value addition methods for mangoes like juices, pulps, pickles, chutneys and others. It provides recipes and processing steps for many popular mango products. Finally, it emphasizes the need for awareness, industry linkages and cooperation to effectively implement value addition of mangoes in India.
Minimal processing of foods involves techniques that preserve foods while retaining much of their nutritional quality and sensory characteristics. This involves light methods like washing, cutting, and packaging at cold temperatures under film. Minimally processed fruits and vegetables are prepared for consumption with minimal further processing needed prior to eating. The processing aims to meet consumer demand for convenience while maintaining nutritional value, fresh appearance, and taste with fewer additives. Emerging technologies like pulsed electric fields and high hydrostatic pressure can reduce microbes in fruit juices without affecting nutrients or taste. Factors like wounding during processing, respiration rate, ethylene production, and enzymatic browning affect the decay and shelf life of minimally processed produce.
Chocolate is made from cocoa beans that are harvested, fermented, dried, roasted, and processed. The cocoa beans are cracked to extract nibs which are then ground into a paste. The paste is blended with sugar and other ingredients like milk or cocoa butter to make different types of chocolate. Chocolate is tempered and conched to give it a smooth texture and taste. It is then used to make chocolate bars, confections, drinks, and desserts. Leading chocolate manufacturers include Mars, Mondelez, Nestle, Hershey, Ferrero and Cadbury.
This document discusses principles and methods of preservation by drying. It begins by defining drying and dehydration as processes for removing water from food using non-conventional energy sources like sunlight and wind or under controlled conditions. The benefits of dried food include unlimited shelf life when properly stored, reduced transportation and storage costs, and portability. Various factors that affect drying rates and common types of drying methods are described. Pre-treatments like blanching and post-treatments like sweating and screening are outlined. Changes that occur during drying and determining dryness in fruits and vegetables are also summarized.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on May 24, 2016 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
The document discusses business opportunities in India's food processing sector. It notes that India has the largest food production globally and is among the top investment destinations. The food processing industry is estimated at $130 billion currently but there is significant potential for growth. The government has implemented several initiatives like the Pradhan Mantri Kisan Sampada Yojana and schemes for mega food parks and cold chain infrastructure to develop the sector further. However, challenges remain around infrastructure bottlenecks and deficiencies in the regulatory environment.
The document discusses innovative food packaging technologies that can help reduce food waste. It begins by noting that 1/3 of the world's food production is wasted, costing $1000 billion annually. Packaging technologies like modified atmosphere packaging and controlled atmosphere packaging can help extend shelf life and freshness. The document then discusses active and intelligent packaging innovations, including oxygen scavengers, ethylene scavengers, antimicrobial agents, antioxidants, time-temperature indicators, seal and leak indicators, and freshness indicators. It provides examples of antimicrobial, antioxidant active films and nanoactive films. The document concludes by discussing the potential of these innovative packaging technologies to reduce food waste and carbon footprints.
This document provides information on processing of cereals and millets. It discusses various cereals and millets commonly consumed in India including their nutritional composition. It then describes various processing techniques for cereals like milling, flaking and extrusion. Specific processing methods for crops like maize, sorghum, foxtail millet, pearl millet and finger millet are outlined. The document also discusses potential value-added products that can be developed from millets including snacks, baked goods, pastas and beverages. Manufacturing processes for selected millet-based products are described.
This document discusses flaked rice, also known as poha. It provides details on the agronomy, nutritional aspects, production process, and yield of flaked rice. The production process involves soaking, roasting, flaking, sieving, grading, and packing rice into bags for local markets. Flaked rice yields range from 55-70% depending on the rice variety. The document concludes that standardization of the flaked rice production process could help enhance the product and its export potential.
This document discusses various methods of food concentration, including solar concentration, open kettles, flash evaporators, thin film evaporators, vacuum evaporators, freeze concentration, and ultra filtration and reverse osmosis. It also lists some commonly concentrated foods such as evaporated and sweetened condensed milks, fruit and vegetable juices, nectars, sugar syrups, flavored syrups, jams, jellies, and tomato paste. Additionally, it briefly introduces preservation by dehydration and mentions fruit juice powder.
Controlled atmosphere storage (CAS) involves storing horticultural commodities under controlled levels of oxygen and carbon dioxide at an optimized temperature to preserve food quality. Typical CAS conditions for fruit preservation are 5% oxygen and 1% carbon dioxide. CAS provides advantages like extended shelf life, delayed ripening, and reduced disease and insect damage compared to normal atmosphere storage. However, CAS also has disadvantages like higher costs and the need for specialized equipment and temperature control.
Packaging has been used for thousands of years, originally using natural materials like skins and leaves. Four thousand years ago, sealed pottery jars were introduced to protect against rodents. One hundred years ago, packaging was rarely used in food industries but now is a significant part of food production, with continuous development of new packaging materials and equipment. Modified atmosphere packaging is a common technique that uses specialized machinery to flush out air and replace it with different gases or gas mixtures to provide longer shelf life and maintain food safety and quality by modifying the normal air composition. The major gases used are nitrogen, oxygen, and carbon dioxide in various combinations depending on the food and storage temperature.
Pulse milling and their byproduct utilizationKRATIKA SINGHAM
This document discusses pulse milling and utilization of byproducts. It begins by defining pulses as edible legume seeds harvested dry. India is a major producer, consumer, and importer of pulses. The document then covers pulse nutrition, health benefits, production statistics in India, post-harvest losses, and milling processes including home, cottage, and commercial scale milling. It describes various pre-treatment methods like wet treatments using water and red earth and dry treatments using oil and water application followed by tempering and sun drying to loosen the husk prior to milling. The goal of milling is efficient removal of husk from cotyledons with minimal losses.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
The document discusses traditional dairy products in India. It provides an outline for a course on traditional dairy products, covering topics like khoa, khoa-based sweets, chhana and chhana-based sweets, paneer, fermented products, and more. It discusses the history and development of traditional dairy products in India. Key traditional dairy products include khoa, paneer, chhana, dahi, and Indian milk confections made from ingredients like khoa, chhana, and milk. Traditional dairy products play an important role in the Indian diet and economy.
This document discusses the production of tomato juice, puree, and paste. It provides details on raw material quality, processing methods, and storage. For tomato juice, it can be extracted from ripe tomatoes through hot or cold pulping and preserved through heating, refrigeration, or freezing. Tomato puree is produced by concentrating tomato pulp in an open cooker or vacuum pan. Tomato paste is concentrated to have at least 25% tomato solids and often includes additions of salt, basil, or oil. Quality is regulated by specifications from the Fruit Products Order that require minimum total solids contents of 5% for juice, 9% for puree, and 25% for paste.
1. The document summarizes traditional and modern methods for grain storage presented by Islam Elrayah, Hassan Sdeig, and Nossiba Abdullah at the University of Khartoum's Faculty of Postgraduate M.Sc. Agricultural Engineering seminar in September 2021.
2. Traditional methods discussed include rhombus structures made of grass and clay, cribs made of bamboo or wire mesh, underground pits lined with straw, and open stack methods. Modern methods provide more control over aeration and protection from environmental factors but have higher initial costs and require more space.
3. The selection of a storage technique depends on production levels, climate, quantity of grain, and required storage duration. Traditional methods
The document discusses various potential uses for banana waste, including:
1) Banana flour, powder, and chips which can be used for baking, snacks, and infant feeding.
2) Producing paper and packaging from banana fibers which has lower costs than traditional pulp paper.
3) Creating biofuels like ethanol and biodesel from bananas which do not produce waste.
4) Developing new products from bananas like a fat replacement and high-fiber foods utilizing the whole banana plant.
The document discusses the cocoa tree, cocoa varieties, cocoa processing, and fermentation. It provides details on:
- The cocoa tree can grow 15-25 feet tall and each tree produces 20-50 pods per year containing 20-50 beans.
- There are three main cocoa varieties - Forastero, Criollo, and Trinitario hybrid. Forastero has the strongest flavor.
- Cocoa processing involves harvesting, fermentation, drying, roasting, and grinding. Fermentation is key for developing chocolate flavor and takes 5-7 days.
- Fermentation involves yeast, lactic acid bacteria, and acetic acid bacteria breaking down the pulp and interacting with compounds in the bean to produce
This document discusses dehydrated onions as an alternative to fresh onions. It notes that dehydrated onions can be substituted for fresh onions in recipes, require less chopping effort, and have a longer shelf life of 1 year in normal packing or 8-10 years in airtight containers. Dehydrated onions are produced by drying roughly 9 kg of fresh onions into 1 kg of dehydrated onions, which rehydrates back to 9 kg when placed in water. India produces about 50% of the world's dehydrated onions. The major producers are Maharashtra, Karnataka, and Madhya Pradesh. Dehydrated onions come in various forms like flakes, chopped, minced, granules, and powder.
i have tried mentioned tea coffee production process in simple and short manner to make it easy to understand without wasting wasting too much of time please let me know if you know some
This document provides an overview of beverages, including their classification and common types. It discusses non-alcoholic beverages like fruit juices, coffee, tea, and carbonated drinks. It also covers alcoholic beverages including beer, wine, brandy, and whisky. For each type of beverage, the document outlines key characteristics, production processes, and potential deterioration reactions over time. It concludes with statistics on market sizes and growth rates for the soft drink, alcoholic beverage, tea, and coffee industries in India.
This document provides an overview of value addition opportunities for mangoes in India. It begins by introducing mango as the king of fruits in India and discusses its cultivation. It then defines value addition as processing raw products to increase value and lists benefits such as reduced losses, employment, and export opportunities. The document proceeds to outline various value addition methods for mangoes like juices, pulps, pickles, chutneys and others. It provides recipes and processing steps for many popular mango products. Finally, it emphasizes the need for awareness, industry linkages and cooperation to effectively implement value addition of mangoes in India.
Minimal processing of foods involves techniques that preserve foods while retaining much of their nutritional quality and sensory characteristics. This involves light methods like washing, cutting, and packaging at cold temperatures under film. Minimally processed fruits and vegetables are prepared for consumption with minimal further processing needed prior to eating. The processing aims to meet consumer demand for convenience while maintaining nutritional value, fresh appearance, and taste with fewer additives. Emerging technologies like pulsed electric fields and high hydrostatic pressure can reduce microbes in fruit juices without affecting nutrients or taste. Factors like wounding during processing, respiration rate, ethylene production, and enzymatic browning affect the decay and shelf life of minimally processed produce.
Chocolate is made from cocoa beans that are harvested, fermented, dried, roasted, and processed. The cocoa beans are cracked to extract nibs which are then ground into a paste. The paste is blended with sugar and other ingredients like milk or cocoa butter to make different types of chocolate. Chocolate is tempered and conched to give it a smooth texture and taste. It is then used to make chocolate bars, confections, drinks, and desserts. Leading chocolate manufacturers include Mars, Mondelez, Nestle, Hershey, Ferrero and Cadbury.
This document discusses principles and methods of preservation by drying. It begins by defining drying and dehydration as processes for removing water from food using non-conventional energy sources like sunlight and wind or under controlled conditions. The benefits of dried food include unlimited shelf life when properly stored, reduced transportation and storage costs, and portability. Various factors that affect drying rates and common types of drying methods are described. Pre-treatments like blanching and post-treatments like sweating and screening are outlined. Changes that occur during drying and determining dryness in fruits and vegetables are also summarized.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on May 24, 2016 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
The document discusses business opportunities in India's food processing sector. It notes that India has the largest food production globally and is among the top investment destinations. The food processing industry is estimated at $130 billion currently but there is significant potential for growth. The government has implemented several initiatives like the Pradhan Mantri Kisan Sampada Yojana and schemes for mega food parks and cold chain infrastructure to develop the sector further. However, challenges remain around infrastructure bottlenecks and deficiencies in the regulatory environment.
The document discusses innovative food packaging technologies that can help reduce food waste. It begins by noting that 1/3 of the world's food production is wasted, costing $1000 billion annually. Packaging technologies like modified atmosphere packaging and controlled atmosphere packaging can help extend shelf life and freshness. The document then discusses active and intelligent packaging innovations, including oxygen scavengers, ethylene scavengers, antimicrobial agents, antioxidants, time-temperature indicators, seal and leak indicators, and freshness indicators. It provides examples of antimicrobial, antioxidant active films and nanoactive films. The document concludes by discussing the potential of these innovative packaging technologies to reduce food waste and carbon footprints.
This document provides information on processing of cereals and millets. It discusses various cereals and millets commonly consumed in India including their nutritional composition. It then describes various processing techniques for cereals like milling, flaking and extrusion. Specific processing methods for crops like maize, sorghum, foxtail millet, pearl millet and finger millet are outlined. The document also discusses potential value-added products that can be developed from millets including snacks, baked goods, pastas and beverages. Manufacturing processes for selected millet-based products are described.
This document discusses flaked rice, also known as poha. It provides details on the agronomy, nutritional aspects, production process, and yield of flaked rice. The production process involves soaking, roasting, flaking, sieving, grading, and packing rice into bags for local markets. Flaked rice yields range from 55-70% depending on the rice variety. The document concludes that standardization of the flaked rice production process could help enhance the product and its export potential.
This document discusses various methods of food concentration, including solar concentration, open kettles, flash evaporators, thin film evaporators, vacuum evaporators, freeze concentration, and ultra filtration and reverse osmosis. It also lists some commonly concentrated foods such as evaporated and sweetened condensed milks, fruit and vegetable juices, nectars, sugar syrups, flavored syrups, jams, jellies, and tomato paste. Additionally, it briefly introduces preservation by dehydration and mentions fruit juice powder.
Controlled atmosphere storage (CAS) involves storing horticultural commodities under controlled levels of oxygen and carbon dioxide at an optimized temperature to preserve food quality. Typical CAS conditions for fruit preservation are 5% oxygen and 1% carbon dioxide. CAS provides advantages like extended shelf life, delayed ripening, and reduced disease and insect damage compared to normal atmosphere storage. However, CAS also has disadvantages like higher costs and the need for specialized equipment and temperature control.
Packaging has been used for thousands of years, originally using natural materials like skins and leaves. Four thousand years ago, sealed pottery jars were introduced to protect against rodents. One hundred years ago, packaging was rarely used in food industries but now is a significant part of food production, with continuous development of new packaging materials and equipment. Modified atmosphere packaging is a common technique that uses specialized machinery to flush out air and replace it with different gases or gas mixtures to provide longer shelf life and maintain food safety and quality by modifying the normal air composition. The major gases used are nitrogen, oxygen, and carbon dioxide in various combinations depending on the food and storage temperature.
Pulse milling and their byproduct utilizationKRATIKA SINGHAM
This document discusses pulse milling and utilization of byproducts. It begins by defining pulses as edible legume seeds harvested dry. India is a major producer, consumer, and importer of pulses. The document then covers pulse nutrition, health benefits, production statistics in India, post-harvest losses, and milling processes including home, cottage, and commercial scale milling. It describes various pre-treatment methods like wet treatments using water and red earth and dry treatments using oil and water application followed by tempering and sun drying to loosen the husk prior to milling. The goal of milling is efficient removal of husk from cotyledons with minimal losses.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
The document discusses traditional dairy products in India. It provides an outline for a course on traditional dairy products, covering topics like khoa, khoa-based sweets, chhana and chhana-based sweets, paneer, fermented products, and more. It discusses the history and development of traditional dairy products in India. Key traditional dairy products include khoa, paneer, chhana, dahi, and Indian milk confections made from ingredients like khoa, chhana, and milk. Traditional dairy products play an important role in the Indian diet and economy.
Fermentation is used to preserve foods like pickles, sauerkraut, bread, vinegar and idli. The process involves lactic acid bacteria like Lactobacillus and Leuconostoc which convert sugars into lactic acid, lowering the pH and preventing spoilage. For pickles, cucumbers are placed in brine and the acidity produced during fermentation preserves them. Sauerkraut is made by a similar fermentation of cabbage. Yeast is used in bread making to produce carbon dioxide which leavens the dough. Vinegar is produced through further fermentation of ethanol by acetic acid bacteria. Idli batter involves fermenting rice and black lentils before steaming the c
Fermentation is used to preserve foods like pickles, sauerkraut, bread, vinegar and idli. The process involves lactic acid bacteria like Lactobacillus and Leuconostoc which convert sugars into lactic acid, lowering the pH and preventing spoilage. For pickles, cucumbers are placed in brine and the acidity produced during fermentation preserves them. Sauerkraut is made by a similar fermentation of cabbage. Vinegar is produced by acetic acid bacteria fermenting ethanol into acetic acid. Single cell proteins from algae, fungi and bacteria grown on agricultural waste can serve as protein sources for human and animal feeds.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
Fermentation is one of the oldest food processing techniques used worldwide. It allows for the preservation of foods through the creation of acids or alcohols via microbial processes. Many traditional fermented foods have been consumed for thousands of years and play an important role in culture. Examples discussed include bread, cheese, wine, yogurt, pickles, soy sauce, and fermented vegetables and fruits from various regions. Fermentation increases shelf life and nutrient content while reducing cooking times and fuel needs. It has health benefits such as providing probiotics, vitamins, and peptides that can lower blood pressure.
This document provides information on traditional Indian fermented foods. It begins with an introduction on fermentation and the benefits it provides foods. Some common Indian fermented foods are then described, including dosa, idli, and dhokla made from rice and legumes, and dairy products like curd, shrikhand, buttermilk, and yogurt. The microorganisms involved in fermenting these foods are noted. Fermented pickles and vegetables like gundruk and sinki are also discussed. The document concludes with brief descriptions of fermented fish products in India like ngari and hentak.
Fermentation is the process by which microorganisms convert carbohydrates into acids or alcohols. Cheese is produced via lactic acid fermentation of milk by bacteria or yeast under anaerobic conditions. There are several types of cheese classified by texture, moisture content, aging, and milk source (e.g. soft, semi-soft, firm, hard cheeses). Srikhand is a sweetened fermented milk product popular in parts of India. It is produced by fermenting milk with lactic acid bacteria, removing whey, and mixing the resulting curd with sugar, flavors, and spices.
The document discusses honey as a natural preservative for milk. It describes how various bacteria were isolated from milk samples and tested for inhibition by honey. The results showed that honey inhibited the growth of both catalase positive and negative bacteria in a concentration-dependent manner. Milk samples stored with honey at 50mg/ml demonstrated less bacterial growth compared to samples without honey. Therefore, the document concludes that honey has potential as a safe, natural preservative to improve the shelf life of milk.
Recent Updates in the Commercialization of ProbioticsLokeshP38
This document discusses recent updates on the commercialization of probiotic foods. It begins by introducing probiotics and their health benefits. It then discusses the commercialization of cereal-based and dairy-based probiotic foods. For cereal-based foods, it provides a history and examples of traditional fermented cereal foods from various countries. It also discusses factors involved in developing commercial cereal-based probiotic products. For dairy-based foods, it discusses factors involved in viability of probiotics in fermented milks and fresh milk and provides examples of commercial probiotic dairy beverages currently available.
Honey as a Natural Preservative in MilkITC Limited
The document discusses honey as a natural preservative for milk. It describes how various bacteria like Bacillus, Staphylococcus, Pseudomonas and Klebsiella commonly contaminate and spoil milk. The study isolated these bacteria from milk samples and tested honey's ability to inhibit their growth. It found that honey, particularly its hydrogen peroxide component, significantly inhibited the growth of catalase-negative bacteria in a concentration-dependent manner when added to milk samples stored at 4°C for 3-6 days. However, honey poses disadvantages as a preservative due to potential botulism risks for infants and allergic reactions in some people.
This document discusses microbial spoilage of milk and milk products. It notes that dairy products are susceptible to spoilage due to their high nutritional content, water activity, and moderate pH. Common spoilage microorganisms include psychrotrophs during refrigerated storage, thermoduric microorganisms after pasteurization, and molds/yeasts after heat treatment. Sources of contamination include milking animals, equipment, and the surrounding environment. Spoilage can result in off flavors, rancidity, gas production, souring, texture changes, and discoloration. Specific microorganisms are associated with defects in products like pasteurized milk, cream, butter, cheese, and yogurt.
Dahi is a fermented milk product made by lactic acid fermentation of cow or buffalo milk. It is similar to yogurt but has less acidity. Dahi is consumed widely in India and neighboring countries. It is made by inoculating boiled milk with previous day's leftover dahi (starter culture) which contains lactic acid bacteria. Dahi has a firm, smooth consistency and is commonly consumed sweetened, salted, or with rice and flatbread. It is considered nutritious and good for digestion in traditional Indian medicine.
Fermented foods have long been used in Asia to preserve foods using natural processes like lactic acid fermentation. The document categorizes common Asian fermented foods and provides examples from each category, including cereals like idli and mantou, legumes like tempeh and natto, dairy products like yogurt and lassi, and vegetables like kimchi, suan-tsai, and atchara. Many of these foods are important parts of Asian diets and cultures.
This document presents the results of a student project on developing herbal dairy products. The project evaluated pudina custard with varying levels of mint paste, aloe vera sandesh, and an aloe vera whey drink. Key findings include the polyphenol content and sensory properties of the products. The 2% pudina custard and 10% aloe vera sandesh scored highest on sensory evaluation. Various solvent extractions were used to determine polyphenol content. The project demonstrates the potential of fortifying dairy with herbs and spices to develop functional foods.
Use_of_micro-organisms_in_food_production_ SANKALPSai Sankalp Paul
Use of Microorganisms in Food production.
types of micro-organisms in food production.
what is fungi?what is algae?What is fermented food?Examples of fermented foods . Function of bacteria in food production. Function of yeast in production of fermented foods. Cheese. How cheese is made?Process of cheese making .Ripen of cheese. Yogurt. How Yogurt is made . Fermented vegetables. Fermented meat. Yeast bread . Beer and Wine. Food with probiotics.
This document discusses DuPont's YO-MIX® CURD Cultures product line for producing curd, lassi, and buttermilk. It provides an overview of curd/dahi consumption in India, key consumer preferences around taste and texture, and challenges faced by retail curd producers. The YO-MIX® CURD Cultures portfolio includes various culture options tailored to regional preferences that allow for reliable production and desired sensory attributes. Customers have reported positive feedback that several culture options match popular traditional products and provide benefits like fast acidification and robust production.
Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different
regions worldwide. The benefits of fermented milk products include enhanced digestibility,
new and unique flavours, added probiotics, vitamins and minerals, and preservation products
for food that usually has a concise shelf life.
Fermentation is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes. Fermented milk products are created when milk ferments with
specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that
fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of
the product while enhancing its taste and improving the digestibility of its milk.
Development and Physio Chemical Analysis of Flavoured Milk from Chenopodium Q...ijtsrd
The study of vegan milk flavoured vegan milk development was carried out at the Department of Food Technology, Parul Institute of Applied Science, Parul, University Vadodara. Quinoa is a good choice for those with hormone imbalance like PCOS and PCOD since it is strong in protein and has a great amino acid balance. is packed with nutrients. Protein and fibre are good for people with diabetes and celiac disease because they assist to regulate blood sugar levels. The main idea of study was to develop a vegan milk as it can be served to the lactose intolerance people. Naturally free from sugar. Proper and ideal packaging along with refrigeration storage makes the quinoa milk fit and in sound condition for up to 3 days. Flavoured quinoa milk was produced by extracting milk from sprouted soaked quinoa. Extract milk blended with dark chocolate, cocoa powder, cashew nut and dates. The blending of the milk improves its creaminess and smoothness. Three distinct dilutions were created using quinoa milk and water ratios 1 4, 1 6, 1 8 for further milk formulations. The optimum formulation is employed for additional organoleptic analyses, including taste, colour, mouth feel, and general acceptability. The evaluation of microbiological parameters and proximal analysis came next. The quinoa milk had a 75.3 of moisture content and 0.52 of ash content in addition it was found to have 3.53 of protein content 17.25 of carbohydrates content and 3.67 of fat content and energy 166.15 kcal. The results show that quinoa milk is a vegan product with a high nutritional value that lactose intolerant individuals should consider. Nidhi Jain | Prof. Nisha M Wagh "Development and Physio-Chemical Analysis of Flavoured Milk from Chenopodium Quinoa" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd53830.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/53830/development-and-physiochemical-analysis-of-flavoured-milk-from-chenopodium-quinoa/nidhi-jain
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
Heritage Conservation.Strategies and Options for Preserving India Heritage
Gulab jamun.pdf
1. RAKESH KUMAR
ASSOCIATE PROFESSOR (DAIRY MICROBIOLOGY)
FACULTY OF DAIRY TECHNOLOGY
S.G.I.D.T., BVC CAMPUS,
P.O.- BVC, DIST.-PATNA-800014
COURSE TITLE: MICROBIOLOGY OF MILK PRODUCT
COURSE NO. - DTM-222: CREDIT HRS - 2 (1+1)
MICROBIOLOGY OF THE INDIGENOUS MILK PRODUCTS
Desiccated Milk Based Products
2. INDIGENOUS MILK PRODUCTS
The term ‘indigenous milk products’ refers exclusively to dairy products of a
particular region or country
47% of total milk products in India is converted to various indigenous
products
These products are the backbone of the Indian confectionary
3. In India, about 50% of the total milk produced is converted into various traditional milk
products. These products account for 95% of all the milk products consumed and it is worth
noting that the organized dairy industry handles only about 17 - 18% of the total milk
produced in the country. Rest of the milk is used by small scale sweet meat shops (Halwaies)
in unorganized manner.
Traditional Indian dairy products can be classified into six categories based on the principle
of manufacture
Heat desiccated products
Heat and acid coagulated products
Fermented products
Products made with addition of cereals
Clarified butter fat (ghee)
Frozen products
5. Chhanna are curds or cheese curds, originating
from the Indian subcontinent, made from buffalo or
regular cow milk by adding food acids such as
lemon juice instead of rennet and straining. It is
very similar or analogous to cottage cheese.
Paneer is a fresh cheese common in the Indian
subcontinent. It is an unaged, non-melting soft
cheese made by curdling milk with a fruit- or
vegetable-derived acid, such as lemon juice. Its
acid-set form, before pressing, is called chhana.
Kalakand is an Indian sweet made out of
solidified, sweetened milk and paneer. It is also
popular in Pakistan
6. Rasogulla is an Indian syrupy dessert popular in the Indian
subcontinent and regions with South Asian diaspora. It is
made from ball-shaped dumplings of chhanna and semolina
dough, cooked in light syrup made of sugar. This is done
until the syrup permeates the dumplings.
Shrikhand is an Indian sweet dish made of strained dahi.
Rabri is a sweet, condensed-milk-based dish, originating
from the Indian subcontinent, made by boiling milk on low
heat for a long time until it becomes dense and changes its
colour to off-white or pale yellow. Jaggery, spices, and nuts
are added to it to give it flavor. It is chilled and served as
dessert.
7. Peda or Pera is a sweet dish hailing from the Indian
subcontinent. Usually prepared in thick, semi-soft pieces, its
main ingredients are khoa, sugar and traditional flavorings
including cardamom seeds, pistachio nuts and saffron.
Kheer is a type of pudding from the Indian subcontinent,
made by boiling milk and sugar with one of the following:
rice, broken wheat, tapioca, vermicelli, or sweet corn. It is
flavoured with cardamom, raisins, saffron, cashews,
pistachios, almonds or other dry fruits and nuts.
Rasmalai or rossomalai is a dessert originating from the
eastern regions of the Indian subcontinent. The name
rasmalai is the Hindi cognate of Bengali: rosh, meaning
"juice", and molai, meaning "cream". It has been described
as "a rich cheesecake without a crust
8. Dahi is a traditional yogurt or fermented milk product,
originating from the Indian subcontinent, usually prepared
from cow's milk, and sometimes buffalo milk, or goat milk. It
is popular throughout the Indian subcontinent.
Kulfi or Qulfi is a frozen dairy dessert originating in the
Indian subcontinent in the 16th century. It is often described
as "traditional Indian ice cream".
Lassi is a popular traditional dahi-based drink that originated
in the Indian subcontinent. Lassi is a blend of yoghurt, water,
spices and sometimes fruit. Sweet and mango lassis are just
like milkshakes. Bhang lassi is infused with the drug
cannabis in the form of bhang.
9. Gulab jamun is a milk-solid-based sweet from the Indian
subcontinent, popular in India, Nepal, Pakistan, the
Maldives, and Bangladesh, as well as Myanmar.
Barfi, borfi or burfi is a dense milk-based sweet from the
Indian subcontinent, and a type of mithai. The name is a
derivative of the Persian word barf, which means snow. A
few of the famous varieties of barfi include besan barfi,
kaaju barfi and pista barfi.
Sandesh is a dessert, originating from the Bengal region in
the eastern part of the Indian subcontinent, created with
milk and sugar. Some recipes of Sandesh call for the use
of chhanna or paneer instead of milk itself.
11. Variety of heat desiccated (khoa-based) sweets of Indian sub-continent
12. Prasad Rasane*, Beenu Tanwar, and Anirban Dey
September - October 2015 RJPBCS 6(5) Page No. 39.
Gross composition (%) of some heat desiccated traditional milk products
13. BIS* standards for three khoa varieties
Source: Aneja et al. (2002)
*BIS: Bureau of Indian Standards
16. Factors affecting the microbiological quality of gulabjamun:
Quality of khoa
Quality of floor and water
Quality of sugar
Quality of nuts
Contamination from utensils and soil
Packaging
Defects of gulabjamun:
Stale and sour flavour
17. PEDA
It is the sandesh of north
Composition:
Moisture 14%
Fat 19%
Protein 15%
21. MICROBIOLOGICAL QUALITY OF PEDA
Microbial number
Microbial types
Quality of milk
Production hygiene
Contamination from utensils
Soil contamination
Unclean handlers
22. ✓ Khoa serves as a favorable medium for the growth of a variety of contaminating
microorganisms due to its high moisture content and high nutritive value.
✓ The market khoa can be kept in good condition for 48 h under normal conditions and
thereafter deteriorates due to microbial action.
✓ These organisms gain access as contaminants from different sources in to product.
✓ The rapid spoilage of khoa is due to contamination with molds from different sources.
✓ A number of research work were carried out to know the microbiological status of khoa
and khoa based sweets in different parts of the country.
23. DEFECTS
Rancidity
Sour flavour
Mold growth
Shelf-life: Samples with MAP (modified atmosphere packaging ) increase shelf-life
of 15 days at 37˚C and at 20˚C increase to 30 days.
Mould growth --- Storage of Khoa at ambient and also at lower temperatures favours
the growth of molds which impart off-flavours and also produce certain mycotoxins
under favourable conditions. High no. of mold growth observed due to high moisture
content in the product, air leakage in the packed product, high humidity and aeration in
storage room etc.
24. Control measures
Since molds usually enter the product through aerial contamination, proper sanitation
through cleaning and fumigation of the dairy environment would control the problem.
Apart from this, mold contamination in the product can also be tackled through control of
humidity and aeration in the processing and packaging room.
•The moisture level in khoa should not be allowed to exceed the prescribed limits.
•Khoa should be stored in air-tight packages.
•Treatment of wrapping paper with antifungal agents like potassium sorbate controls mold
growth. However, use of such chemicals in the product is not permissible.
25. Types of micro flora in khoa and khoa based products
❑ Various groups of bacteria (acid producers, proteolytic, chromogenic, lipolytic, aerobic
sporeformers, psychrotrophs, thermophiles, pathogens), yeasts and moulds have been
reported to occur in khoa.
❑ Psychrotrophic bacteria mainly Pseudomonas, Achromobacter, Flavobacterium and
Alcaligenes have been isolated from peda.
❑ On the basis of comparative analysis of khoa, burfi and peda, khoa contained higher
population of yeasts and moulds than burfi or peda.
❑ The composite microflora of market burfi and peda was studied in which bacteria, yeasts
and moulds were isolated from both the products, though the proportion of yeasts and
moulds was extremely low as compared to bacteria. Among the bacteria, Gram-positive
(mainly cocci) predominated in both the products.
26. Microbiology of khoa:
Khoa is a favourable medium for the growth of microbes on account of its nutritive value
and moisture content. The unsatisfactory practices generally followed in its production,
handling and storage in unorganized sector results in poor shelf life. Although during
manufacture of khoa, milk is subjected to drastic heat treatment, the aerobic spore formers
are known to survive such heat treatment and may outnumber other types of micro-
organisms, thereby suggesting that the survivors might multiply during subsequent storage.
The possibility of contaminants gaining entry into these products during subsequent
handling also cannot be ruled out.
A number of research studies showed the effect of antifungal agents on keeping quality of
khoa. They treated the samples with natamycin (0.5%) and potassium sorbate (0.3%). It
showed lower yeast and molds counts during storage at 30°C and also at 5°C.
27. Chavan & Kulkarni (2006) made efforts to improve the microbiological quality of khoa by
solar radiation and microwave heating. The application of microwave heating was observed
to be quite superior in reducing the total bacterial count, yeast and mold count (YMC) and
spore count. It also showed very slow rate of increase during storage for a week. Use of solar
radiation through convex lens showed promising results in reducing microbial counts and
particularly more effectively on YMC.
A study was conducted to analyze bacterial contaminants / pathogens in khoa samples
sold in Madhya Pradesh in India. A total of 50 samples of khoa were brought from different
localities of Madhya Pradesh at random. Bacterial colony counts were also performed on
these samples. Staphylococcus and Streptococcus species were the predominant isolates. The
viable counts obtained ranged from 1.3x104 to 2.1x106 cfu/g. Contamination of khoa by
pathogenic bacteria could be an important factor of gastrointestinal infections including food
poisoning and food borne illness.
28. Heat processing of milk having 3.5 - 6.5% fat at either 63°C or 73°C eliminated all
Escherichia coli. Under similar processing conditions, Potassium sorbate (3000 ppm)
appeared more effective in inhibiting the growth of selected yeast and molds in khoa at
7°C compared to ascorbic acid (3000 ppm). Reducing the water activity (aw) of khoa
from 0.97 to 0.93 did not appear to enhance the preservative effect. The reduction of
E.coli or Staphylococcus aureus in khoa during prolonged storage at 6–7°C was less than
one log cycle, regardless of aw or preservative type. Survival of Staphylococcus aureus in
khoa appeared to be enhanced with a decrease in aw (Sohal et al. 1993). A study was
conducted to identify the incidence of different microorganisms in air and khoa samples
collected from different sections of a khoa plant. Penicillium citrinum was found to be
predominantly present in both air (24%) and khoa samples (27%). The other molds
encountered were Geotricum candidum, Mucor racemosus, Aspergillus niger,
Syncephalastrum oxysporum, Rhizopus stolonifer, Cladosporium cladosporioides, Absidia
corymbifera and Pacilomyces variotti (Rajarajan et al. 2007).
29. Pathogenic organisms from khoa, burfi and peda
A number of pathogens like Salmonella typhi, Shigella dysenteriae, Vibrio cholerae
and E. coli are able to survive for long periods during storage of khoa. Subsequently, a
number of related studies have revealed the occurrence of staphylococci, especially those
of heat stable, coagulase positive, enterotoxin producing types in khoa, burfi and peda.
Drug resistant coliforms and enteropathogenic E. coli have also been isolated from khoa.
Although coliforms are heat labile, their isolation from large samples of the product
indicates post-processing contamination. The presence of coliforms may also indicate the
likely presence of potential pathogens like Salmonella, Shigella etc. in the product.
Contamination of khoa, peda and burfi with Salmonella schottmuelleri and Shigella
flexneri has also been found to correlate with faecal contamination. It was proved that S.
aureus a potent food poisoning organism, can multiply in khoa, peda and burfi at the
ambient storage temperature as well as at 37ºC.
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