Handbook of Milk Products

The "Handbook of Milk Products" is a detailed guide exploring dairy processing. It begins with an introduction highlighting the economic and nutritional importance of milk products. The book covers traditional and modern methods for preparing butter, chhana, paneer, and ghee, emphasizing quality and efficiency. It also details the production of khoa, dahi, and lassi, discussing their cultural significance and health benefits. Further, the book explores the intricate processes of making ice cream and various cheeses, providing tips for perfect texture and flavor. It promotes sustainability by discussing the use of dairy byproducts like whey and buttermilk. The final section focuses on dehydration principles, especially the production of dried milk, explaining methods like spray drying and drum drying. The book integrates traditional practices with modern advancements, offering a comprehensive understanding of milk product preparation. It’s an invaluable resource for anyone in the dairy industry, equipping readers with the knowledge to produce high-quality milk products while adopting sustainable practices.