MIlk and Milk Product Info


MIlk and Milk Product Info

This community helps to share dairy based knowledge

Members: 160
Latest Activity: Oct 14, 2017

Indian Dairy Industry

Dairy industry is of crucial importance to India. The country is the world.s largest milk producer, accounting for more than 13% of world.s total milk production. It is the world.s largest consumer of dairy products, consuming almost 100% of its own milk production. Dairy products are a major source of cheap and nutritious food to millions of people in India and the only acceptable source of animal protein for large vegetarian segment of Indian population, particularly among the landless, small and marginal farmers and women.


Dairying has been considered as one of the activities aimed at alleviating the poverty and unemployment especially in the rural areas in the rain-fed and drought-prone regions. In India, about three-fourth of the population live in rural areas and about 38% of them are poor. In 1986-87, about 73% of rural households own livestock. Small and marginal farmers account for three-quarters of these households owning livestock, raising 56% of the bovine and 66% of the sheep population. According to the National Sample Survey of 1993-94, livestock sector produces regular employment to about 9.8 million persons in principal status and 8.6 million in subsidiary status, which constitute about 5% of the total work force. The progress in this sector will result in a more balanced development of the rural economy.


Opportunities and challenges of Indian Dairy Industries

Discussion Forum

UHT Milk Shake

Started by Gunjan Nautiyal Sep 27, 2016. 0 Replies

Hi, I am trying to develop a coffee milkshake with reconstituted milk. But the coffeeness drops after UHT treatment and it gives bitter aftertaste. which buffer and in what quantity should i add to…Continue

Requirment to establish the plant of Milk & milk pdt proceesing

Started by Jyoti Sudhakar khade. Last reply by Nikhil Thite Apr 28, 2014. 1 Reply

Hello Foodies.., what is the Requirement to establish the plant of Milk & milk pdts. processing in Maharashtra or anywhere in India.Continue

Fat separation from homogenized products

Started by Krish. Last reply by jivitesh goenka Nov 9, 2011. 3 Replies

Hello group, Is it possible to separate fat fraction / cream from homogenized milk or from a homogenized o/w emulsion?Continue

Comment Wall


You need to be a member of MIlk and Milk Product Info to add comments!

Comment by Elyass on April 16, 2014 at 12:42am
you welcome dear Prachi.R.Umale, itz ma pleasure....
Comment by Prachi.R.Umale on April 16, 2014 at 12:17am

awehh...thank u so much Elyass & Swarn :))

Comment by Elyass on April 13, 2014 at 1:03pm


The higher stability of emulsion after homogenization is attributed to uniform size of fat globules but at the same time the fragments of MFGM do not destabilize emulsion but act as emulsifiers when present as fragments...

Comment by Swarn Sribatsa on April 13, 2014 at 11:27am
in ice cream fat must be milk fat whereas in frozen dessert fat could be from vegetable source or mix for vegetable as well as milk fat.
Comment by Prachi.R.Umale on April 12, 2014 at 6:10pm

what is the difference between a FROZEN DESSERT & an ICE-CREAM.?

Comment by Prachi.R.Umale on April 12, 2014 at 6:05pm

Homogenization of Milk involves disintegration of fat globules into smaller and uniform size which retards the rate of rising of these fat globules to the surface.
Then my doubt is that,  why isn't there any destabilisation of the milk emulsion due to disintegration of the fat globules because the disintegration of fat globules will involve the breaking of the Milk Fat Globule Membrane(MFGM) [so ideally there should be some instablility in the emulsion which is not found in actual.] 
would you please explain me the exact reason behind that mechanism.??

Comment by Prachi.R.Umale on April 12, 2014 at 5:56pm

Thank you sir for solving ma doubt..:))

Comment by Sanjeev Sharma on April 11, 2014 at 10:47pm


Curd and Dahi are same (English and hindi name). Yoghurt is western form of Dahi/curd. They differ in terms of the microbes involved in their formation and time required for production

In yoghurt manufacture 3-4 hrs of fermentation is required and inoculum involved are 

  1. Streptococcus thermophilus
  2. Lactobacillus bulgaricus

For dahi manufacture 10-12 hrs is required, and inoculum used are

Streptococcus cremoris, S. lactis, S. thermophilus,
Lactobacillus bulgaricus, L. acidophilus, L. helveticus, and Lactobacillus cremoris.

Comment by Prachi.R.Umale on April 11, 2014 at 10:17pm

I've gotta doubt..
will any1 tell me wots d exact difference between dahi,curd,& yoghurt.?
dint get a clearcut diffence nywhr..

Comment by SYED IRSHAAN on November 20, 2012 at 10:27pm
Dear Foodees,
I really feel proud to see India as the largest milk producer in the world, on the other side of the coin I see every day lot of milk being wasted because of lack of handling or storage. I feel more or less, processing the milk to dried milk is a better solution. The only factor which bothers a person much while buying a milk powder is cost and reconstitution, can we see a day, when the advances in dairy technology can overcome this factor and dried milk be the favorite choice of every one.  For instance we see recent advances in dried milk production like automation had been set in for control of air inlet and air out let temperature of  a spray drier, and feed rate to the atomizer is adjusted automatically to give a constant air outlet temperature , which controls the moisture content of the powder etc.
Thus foodies, Can you all please throw light on the subject " Recent advances in the the Dried milk " which you have experienced or have knowledge about. Let it be in a broader way even, (i.e) about production aspects, equipment's or research articles which depicts about the chemistry or processing of powder etc. Kindly send me any information (recent advances) or research articles concerning reconstitution of milk powder, which is a important factor  and regarding any advances in skim milk powder, whole milk powder, which are basically dried milk powders.  
Thank you in advance.
My email id is:

With Best Regards



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