A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Manorama,
- Utilization of Little Millet Flour for Preparation of Dairy Product
Authors
1 Department of Dairy Engineering, College of Dairy Technology, IGKV, Raipur (C.G.)-492 006, IN
2 College of Dairy Technology, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.) – 492 006, IN
Source
Research Journal of Science and Technology, Vol 1, No 2 (2009), Pagination: 71-73Abstract
A study was conducted to use little millet flour in the production of cereal based dairy products, with the objectives of developing suitable technology for the manufacture of millet based dairy product. The product were prepared by incorporating 10, 20&30% levels of little millet flour and sugar each in milk and cooked till semisolid consistency product obtained. The product made by admixing little millet flour&sugar of 10%&30% respectively had better nutritional value and sensory acceptability than the other formulations. Shelf life studies also revealed that the product had better keeping quality up to one week under refrigeration conditions.Keywords
Milk, Dairy Product and Little Millet.
- What Pressure Driven Membrane Processing has to do with Butter Milk and Whey for Sustainable Income Generation in India
Authors
1 Department of Dairy Technology, College of Dairy Science and Food Technology, Raipur (CG), IN
2 Department of Dairy Microbiology, College of Dairy Science and Food Technology, Raipur (CG), IN
Source
Indian Journal of Economics and Development, Vol 7, No 8 (2019), Pagination: 1-10Abstract
Objectives: The present concept explores creation of multidimensional employment opportunities through application of membrane processing in the area of by-products utilization for dairy industry. Membrane filtration assisted utilization of whey and buttermilk not only provides a sustainable source of income but also finds helpful in providing means for food availability and nutritional security.
Methods/Statistical analysis: In this study, methodology has been remained dependent on the nature of food material, size of membrane pores and operating pressure. The nanofiltration technique which operates at a lower pressure than reverse osmosis is to separate water and monovalent salt materials from feed up to a considerable extent as per the required composition of end products. The business elements associated with Integrated Membrane Processing Centre for vibrant entrepreneurial activities find favour under the existing socio-economic situation.
Findings: The need to utilize whey and buttermilk in economic way for generation of income has been a long standing priority as far as dairy industry is to be concerned. Conventional methods of processing have resulted not only in poor quality of products but the ratio of input to output energy has remained unmanageably very high. Due to this reason these by-products have not been found suitability in their utilization creating severe problems of non-conservation of food solids, economic losses and ecological threats. On the other hand very high water content with less per cent of total solids, these by-products are very difficult to handle and require enough large space. In effluent treatment also these by-products further indicate higher incurred cost, longer period of neutralization time as well as use of more chemicals. The present study reveals that use of membrane filtration system has reduced all problems associated with conventional method of processing. Products prepared from membrane processing system ensure better profitability along with negligible wastage.
Application/Improvements: Visualizing existing circumstances of ever worsening employment problem, the application of selected congenial membranes for preparation of value added products is one of the best remedial measures. The establishment of Integrated Membrane Processing Centre (IMPC) is expected to be replicated in various potential regions considering the wider availability of whey and buttermilk.
Keywords
Income Generation, Whey, Buttermilk, Membrane Processing, Business Elements.Full Text
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