Processing of Milk and Milk Products: A Laboratory Manual

Contents: Preface. 1. Platform tests of milk. 2. Determination of fat, SNF and total solids contents of milk. 3. Analysis of protein contents of milk. 4. Evaluation of lactose and ash contents of milk. 5. Preparation of butter from milk. 6. Preparation of ice cream from milk. 7. Preparation of cheese–cheddar, cottage and mozzarella cheese from milk. 8. Preparation of khoa from milk along with its evaluations. 9. Preparation of fermented milk products-dahi, yogurt, shrikhand and lassi. 10. Preparation of flavoured milk. 11. Utilization of dairy byproducts by preparation of casein, caseinate and co-precipitate. 12. Determination of degree of browning of milk and milk products. 13. Measurement of rheological properties of different milk products. 14. Evaluation of sensory quality of milk and milk products. References.