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.

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.res.in/id/eprint/7584

Actions (login required)

View Item