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Food Industry

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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Preparation of Paneer

Objectives: To acquaint with manufacturing technology of Paneer.Relevant information: Paneer refers to the indigenous variety of acid coagulated milk solids. Panner is extensively used as an ingredient with vegetables in Northern India. Analogous to Paneer is cottage cheese prepared by acid coagulation in Western Countries. Precautions: 1. Use buffalo milk …

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Preparation of Khoa

Objectives:To concentrate milk into dough mass by desiccation.To assess the quality of concentrated dough mass (khoa).Relevant information:In India the quantity of milk available in flush season for exceeds to actual requirements. Under the tropical climate of our country and with limited facilities of storage, the excess of milk cannot be …

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Preparation of Basundi

Objectives:To prepare partially desiccated sweetened milk (Basundi) for direct consumption.To evaluate its qualityRelevant information:Milk based sweet meats such as Rabri, kheer, khurchan etc. are popular in Uttarpradesh, Punjab, Rajashthan, Bengal and Maharashtra to some extent. Basundi is another sweet meat largely produced in Maharashtra and Gujrat. It is an indigenous …

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Preparation of Rabri

Objectives: To prepare a heat concentrated, sweetened milk product on large scale for direct cosumption.To assess quality approach. Relevant information: It is a conventional concentrated, sweetened milk product, which has got high appreciation in northern and eastern regions of India. The manufacture of this product is mostly on the cottage …

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Commonly used Dairy Sanitizers Include Two Types

i) High temperature sterilizing: Heat is the most reliable sanitizer especially when both temperature and time are controlled. Effective sterilization can be done by steam at 15 lbs. pressure for 15 minutes and as scalding water at 90-95 0 C for 10 minutes.ii) Low temperature sanitizing:Chlorine solution at 15-20 0 C …

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