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Livestock Products and Technology

₹399one-time

Available inతెలుగుEnglish

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Explore livestock-derived products and modern processing technologies. Learn the fundamentals of milk and dairy product processing, product quality, preservation, hygiene, value addition, and relevant production technologies. This unit connects livestock production with safe, efficient, and commercially valuable products.

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What's Inside This Book

Table of Contents

1 chapter, 33 topics

    1. 1.1Milk ProductsPage 1
    2. 1.2Flow Diagram of Indigenous Ghee PreparationPage 6
    3. 1.3Milk Products Packaging MethodsPage 7
    4. 1.4KhovaPage 9
    5. 1.5PaneerPage 11
    6. 1.6Ice Cream Preparation MethodPage 12
    7. 1.7Milk ProductsPage 17
    8. 1.8Flavoured MilkPage 19
    9. 1.9ButterPage 21
    10. 1.10Role of Ingredients in Ice CreamPage 24
    11. 1.11Skim Milk and WheyPage 27
    12. 1.12ChhanaPage 29
    13. 1.13Domestic Method of Butter PreparationPage 32
    14. 1.14Commercial Butter Plant Manufacturing Process (Commercial Butter PlantPage 33
    15. 1.15Flow Chart) Dahi (Yogurt)Page 34
    16. 1.16Processed CheesePage 39
    17. 1.17SrichandPage 39
    18. 1.18Condensed MilkPage 40
    19. 1.19KheerPage 44
    20. 1.20Butter Preparation MethodPage 45
    21. 1.21Cheddar CheesePage 48
    22. 1.22Yogurt (Yogurt / Yogurt)Page 50
    23. 1.23KulfiPage 53
    24. 1.24ButtermilkPage 55
    25. 1.25Dairy Plant Quality Assessment of Milk and Cream SeparatorPage 56
    26. 1.26Detergents and Sanitizers Used in the Dairy IndustryPage 59
    27. 1.27HomogenizationPage 60
    28. 1.28Milk Transportation MethodsPage 61
    29. 1.29HTST Pasteurization Method (High Temperature Short Time Pasteurization)Page 63
    30. 1.30Cream SeparationPage 65
    31. 1.31SteamPage 66
    32. 1.32Milk Composition, Milk Quality, and Diseases Transmitted by MilkPage 68
    33. 1.33Milk Production, Cooperative Systems, and Livestock ExtensionPage 70

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