[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Milk: the classic food of modern civilization.

Huria, V. K. (2002) Milk: the classic food of modern civilization. Indian Food Industry, 21 (4). pp. 24-32.

[img] PDF
Indian_Food_Industry_2002_21_4_24-32.pdf
Restricted to Registered users only

Download (2MB)

Abstract

Properties and uses of milk are reviewed, with special reference to production and utilization of milk in India. Aspects considered include: physicochemical properties of milk; differences in composition between buffalo milk, goats' milk, human milk and cows' milk; milk resources and processing capacity in India; protective effects of milk constituents; patterns of milk consumption in India; future prospects for the Indian milk export market; industrial uses of milk derivatives (e.g. casein, lactose and whey protein); factors affecting acceptability of milk and milk products; developments in milk processing technology; and future research perspectives.

Item Type: Article
Uncontrolled Keywords: MILK-; PHYSICAL-PROPERTIES; PROCESSING-; REVIEWS-; COMPOSITION-; PHYSICOCHEMICAL-PROPERTIES
Subjects: 600 Technology > 08 Food technology
600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Meat Fish and Poultry Technology
Depositing User: Somashekar K.S
Date Deposited: 18 Jul 2011 04:48
Last Modified: 18 Jul 2011 04:48
URI: http://ir.cftri.com/id/eprint/7584

Actions (login required)

View Item View Item