Contents: 1. Development of milk industry in India. 2. Definition composition of milk and factors affecting composition of milk. 3. Physiochemistry properties of milk. 4. Layout of milk processing plant. 5. Microbiological deterioration of milk. 6. Collection, chilling standardization and homogenization of milk. 7. Pasteurization and bactofugation of milk. 8. Principles of dehydration of milk. 9. Preparation of butter and ghee. 10. Preparation of ice-cream. 11. ...
