Heat-Dessicated Milk Product: A Condensed Milk

186It has been observed that the traditional Indian dairy products are by and large produced by small and medium milk sweet makers in the urban areas with exception of few large manufacturers. Traditional methods are usually used by the sweet meat makers which affect their keeping quality and taste....

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Bibliographic Details
Published inDairy Engineering pp. 185 - 206
Main Authors Khedkar, Chandrashekar D., Chavan, Rupesh S., Kalyankar, S. D., Joshi, Akruti
Format Book Chapter
LanguageEnglish
Published CRC Press 2017
Edition1
Subjects
Heat Desiccated
Poor Quality Milk
Plate Heat Exchanger
Fermented Milk Products
Heat Coagulation
Milk Salts
Parchment Paper
WPC
Fat Globules
Milk Clotting Proteases
PEF
Buffalo Milk
Roller Dryer
Coarse Texture
Peda
Fat Globule Membrane
Low Fat Content
SSHE
Suitable Packaging Material
Outlet Air Temperature
Moisture Content
Good Quality Milk
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Summary:186It has been observed that the traditional Indian dairy products are by and large produced by small and medium milk sweet makers in the urban areas with exception of few large manufacturers. Traditional methods are usually used by the sweet meat makers which affect their keeping quality and taste. Mechanization of khoa and khoa based sweets manufacturing has enabled the dairy plants to produce the sweets on a commercial scale under more hygienic conditions thereby increasing the shelf life and consumer acceptance of the product. Keeping in view the demand of the traditional Indian dairy products, a concentrated effort has to be made to improve the keeping quality of products by using appropriate process technology, suitable packaging materials, storage, transportation, and marketing for long sustainability and profitability.
ISBN:1771883804
9781771883801
DOI:10.1201/9781315366210-11