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Food Industry

Meat sector poised to grow

The meat processing sector, which has been doing reasonably well for some years, is set to grow faster after the four-year tax holiday granted for new entrants. The meat processing facilities, which come up by December this year, and obtain ‘Halal certificates’, will be eligible for tax holiday. Besides the …

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Food companies doing well

FOOD processing and packaging companies continue to fare well on the back of rising domestic demand being fuelled by urbanisation and a change in lifestyles. But in the last fiscal year, the cumulative output of food and beverage companies (included in large-scale manufacturing) fell a quarter percentage point, in a …

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Preparation of Butter

Objectives: 1. To study different types of churns. 2. Churning principles. 3. Washing, working and packaging and storage of butter. 4. To judge the quality of butter. Relevant information: Butter is defined is a fat concentrate product obtained by churning, cream, gathering fat into a compact mass and working it. …

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Preparation of Lassi

Objectives:To extend the use of dahi for preparation of Lassi, butter milk beverage.To evaluate the quality of lassi.Relevant information:Lassi is the by-product of deshi butter prepared in house-holds and called chhas or matha. Lassi is appreciated throughout the country as beverage for its palatability and as thirst quenching/refreshing drink. It …

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Preparation of Ghee

Objectives: To prepare ghee form butter/cream To study the quality of Ghee. Relevant information: Ghee is clarified butter fat.  It is prepared on both small and large scale, Deshi method of ghee making comprises more than 90% if Indian Ghee production. The Ghee is prepared b fermenting whole milk to …

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Preparation of Ice-cream by Hand Freezer

Objectives: 1. To know the method of preparation of Ice-cream by hand freezer on home laboratory scale. 2. To evaluate the quality of Ice-cream. 3. To estimate the over run in Ice-cream preparation. Relevant information: Ice cream may be defined as a frozen dairy product made by suitable blending and …

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Preparation Kulfi

Objectives:To know the traditional method of Kulfi preparation and to judge its quality.Relevant information:It is indigenous form of ice-cream. It is composed of milk malai with sugar, fruit juice with sugar. It is popular frozen product in weaker section of the society.Precautions:1. The product is risky for consumption. It is not …

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Preparation of Channa / Cheese

Objectives:1. To know the method of preparation of acid coagulated milk product.2. To judge the quality of product.Relevant information:Channa refers to the milk solids obtained by acid hot milk and subsequent drainage of whey. The acids commonly used are lactic or citric in both natural and chemical form. Channa is …

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