Fat Rich Dairy Products

Contents: 1. Introduction. 2. Cream. 3. Makkhan of desi butter. 4. Creamery butter. 5. Table spreads. 6. Ghee and butter oil. 7. Nutritional aspect of milk fat. 8. By-products from fat rich product industry. 9. Food regulatory and quality assurance aspects.    

Covers the principles involved in processes and products that applies to dairy industry. 

Concepts of current technologies used for manufacture of fat rich dairy products and techniques involved in their quality assurance together, in an easily understandable expressions, for dissemination of information. 

Text includes production and consumption pattern of fat rich products, about lipids specially milk lipids its composition and components and physico - chemical properties, various fat constants,  processes and processing techniques for manufacturing of different fat rich products,  theoretical considerations, packaging, quality assurance and legal aspects including various food laws and implementation agencies involved during processing and marketing of milk products. 

It covers newer technologies available and being in use by different players in the dairy industry.