This document discusses several heat desiccated dairy products including khoa/mava/pal ghoa, kulfi/malai, and kheer/basundi. It provides details on the production process for khoa/mava/pal ghoa including clarification and partial desication of milk to produce a product with 20% moisture. Commercial grades of khoa are described with varying fat and moisture contents. Popular sweets made from khoa include gulab jamun, burfi, kalakand, and peda. The production of malai kulfi is also summarized. Finally, the document outlines the process for making kheer/basundi which involves
Canning Equipments: Construction & WorkingAbdul Rehman
Comprises of detailed theory alongwith labelled diagram of equipments used in Canning of Fruits and Vegetables. The flow chart which illustrates numerous process carried out in Canning Fruits and Vegetables.
Canning Equipments: Construction & WorkingAbdul Rehman
Comprises of detailed theory alongwith labelled diagram of equipments used in Canning of Fruits and Vegetables. The flow chart which illustrates numerous process carried out in Canning Fruits and Vegetables.
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
NEW INSTRUMENTS TO ENHANCE SAFETY, SUSTAINABILITY AND EFFICIENCY
IN THE DAIRY INDUSTRY | Look beyond the hygienic design of dairy equipment to reduce overall costs of cleaning
Roberto Massini | Italiafoodtec.com
The presentation shares the information about the major antinutritional factors found in legume crops and the methods to overcome or minimize their effect in diet through various ways.
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Freezing helps to Inhibit the growth of microorganisms hence help in preservation of foods. So, freezing is a very easy and effective method for the preservation of fruits and vegetables and to retain them for longer duration.
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
NEW INSTRUMENTS TO ENHANCE SAFETY, SUSTAINABILITY AND EFFICIENCY
IN THE DAIRY INDUSTRY | Look beyond the hygienic design of dairy equipment to reduce overall costs of cleaning
Roberto Massini | Italiafoodtec.com
The presentation shares the information about the major antinutritional factors found in legume crops and the methods to overcome or minimize their effect in diet through various ways.
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Freezing helps to Inhibit the growth of microorganisms hence help in preservation of foods. So, freezing is a very easy and effective method for the preservation of fruits and vegetables and to retain them for longer duration.
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
Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
Quality control is about inspecting products and trying to take the defective products out. The alternative is a thing called quality assurance. This isn't about inspection, its about putting business processes in place that assure the quality of outputs. Quality control and quality assurance sounds similar but they are quite different.
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Yogurt is a dairy product produced through the fermentation of milk by specific bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus. processing involves transforming milk through steps such as standardization, homogenization, pasteurization, and fermentation with specific lactic acid bacteria.
Paneer, a popular Indian cheese, is made by curdling milk with an acid, such as lemon juice or vinegar. Commercial paneer processing involves efficiency, automation, and adherence to strict hygiene and safety standards to meet the demands of the market.
Transforming Visions into Palate Perfection: Our engineering and design expertise redefine the landscape of the food industry. Stay tuned for insights, innovations, and success stories in this week's newsletter!
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3. Khoa/Mava/Khava/Palghoa Khoa is a partially
dehydrated whole milk product.
Milk
Clarification
Standardization
Fat:5%, SNF:9%
Partial Desication
of khoa to 20%
Moisture(Steam
1.0kg/cm
Cooling
to 30C
Pulverize to
fine Particles
Cooling at
30C
Breaking
into Bits
Tray loading with
khoa particles to
1cm bed
thickness
Drying at
70C
Cooling
Packa
ging
5. Delicacies from Khoa
Gulabjamun:- Balls prepared by kneading
pindi khoa as base material with additives like
refinedwheat flour, semolina and baking
powder followed by deep frying in cooking
medium and further dipping in a sugar syrup.
Burfi: Khoa based sweet, prepared by heating
khoa on medium heat, topped by nuts such as
pistachio, cardamon or a layer of chocolate.
6. Kalakand: Prepared from Danedar Khoa, with
typical granular texture and added aromatic spices.
Peda: Ball shaped (top and bottom flattened),
prepared from dhap khoa, topped with nuts.
9. Kheer is concentrated heat desiccated indigenous
dairy product.
Taking milk in double jacketed vat
Heating milk to desirable reached
with consistency with continuous
stirring
Addition of basmati rice in boiling
milk and stirring
Heating it till desired consistency
reached with stirring
Addition of sugar
Addition of mixture of sodium
benzoate and Elaichi powder
Stirring for some time and filling in
cups(200 g)
Storing in cold room(below 8˚C)