(Free E-books) : Dairy and Food process and products technology by Prof. Tridib Kumar Goswami, IIT Kharagpur

Medium: English
E-BOOK NAME : Dairy and Food process and products technology by Prof. Tridib Kumar Goswami, IIT Kharagpur PDF Download
Total Pages: 679+
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WEEK- 1

1. Preamble of the Subject 1
2. What is Food and Nutrients 8
3. Nutritional Value of the Nutrient 15
4. Best Way of Storage of Food Materials 18
5. Preservation Techniques 20
6. Temperature Quotient and Its Impact 22

WEEK- 2

7 Food Additives 26
8 Quality of Food 37
9 Quality of Food (Contd.) 45
10 Emerging Technology 48
11 Emerging Technology (Contd.) 49
12 Food Laws - Why 54

WEEK- 3

13 Food Laws in India 59
14 Standards in India 64
15 Hygiene and Other Controls in India 69
16 Physico-Chemical Properties of Milk 74
17 Milk - What is it 79
18 Milk - Constituents 82

WEEK- 4

19 Constituents of Milk 87
20 Milk Fat 92
21 Milk Fat (Contd.) 99
22 Milk Fat (Contd.) 103
23 Milk Fat (Contd.) 110
24 Protein 118

WEEK- 5

25 Protein (Contd.) 124
26 Amino Acids 130
27 Amino Acids (Contd.) 135
28 Milk Protein 141
29 Milk Protein 148
30 Casein Micelle 153

WEEK- 6

31 Whey Protein 161
32 Whey Protein (Contd.) 166
33 Lactoferrin 173
34 Carbohydrates in Milk 178
35 Small Constituents of Milk 182
36 Enzymes in Milk 191

WEEK- 7

37 Chemical and Microbial Spoilage of Milk and Milk Products 196
38 Extrinsic Factors for Microbial Growth 202
39 Natural or Other Type of Spoilage 207
40 Packaging 220
41 Milk Pasteurization 233
42 Thermal Death Time 235

WEEK- 8

43 Pasteurization Effectiveness 239
44 Milk Pasteurization and Homogenization 248
45 Milk Pasteurization and Homogenization (Contd.) 251
46 Milk Homogenization 254
47 Milk Centrifugation 267
48 Types of Available Milk 273

WEEK- 9

49 Types of Available Milk in the Market 279
50 New Technologies in Dairy Industries 291
51 Cheese 298
52 Cheddar Cheese 304
53.Ice Cream 311

WEEK- 10

54 Ice Cream Lolies 317
55 Ice Cream Lolies 323
56 Over Run and Calculation for Preparing Ice Cream Mix 330
57 Transportation of Ice Cream vis a vis Frozen Foods 317
58 Packaging of Food Materials 323
59 Modified Atmosphere Packaging 330
60 Flow Chart for Manufacturing Some Dairy and Food
Products