The post Technology of Soyamilk, Tofu, Hydrolyzate and allied Soyabean Products with Project Profiles appeared first on EIRI - eBooks and Project Reports.

The post Technology of Sweets (Mithai) with Formulae Book appeared first on EIRI - eBooks and Project Reports.

• Sweeteners: gur (jaggery), khandsari, bura, and chini
• Gur (jaggery)
• Regulatory Status  Technology
• Khandsari (Khand)
• Regulatory Status  Technology
• Bura
• Regulatory Status
• Technology
• Chini (Refined Sugar)  Technology
• Storage
• Packaging
• Grains: Chawal (Rice),
• Maida, Suji, Rava
• Rice (Chawal)
• Quality Characteristics
• Packaging
• Maida and Suji or Rava
• (Wheat Flours)
• Maida (Refined Wheat Flour)
• Characteristics
• Microscopic appearance
• Grades
• Packaging
• Suji or Rava (Semolina)
• Characteristics
• Microscopic Appearance .
• Grading
• Large Particle Grade .
• Small Particle Grade .
• Packaging
• Storage.
• Dry Fruits And Other Nuts:
• Badam, Kaju, Copra,
• Pista, Khaskhas,
• Akhrot, Kishmish
• Almonds (Badam)
• Description
• Quality Characteristics
• Shelf Life
• Nutritive Value
• Applications .
• Almond Oil
• Kaju (Cashew)
• Quality Characteristics
• Preservation
• Packaging and Storage
• Copra (Dried Coconut Kernel)
• Description .
• Quality Characteristics .
• Microbiological Quality .
• Grades
• Packaging and Storage
• Pistachio (Pista)
• Processing .
• Regulatory status
• Shelf Life
• Nutritive Value
• Application
• Khaskhas (Poppy Seeds)
• Application
• Akhrot (Walnuts)
• Quality characteristics
• Inshell Walnuts
• Shelled Walnuts
• Applications
• Kishmish (Raisins)
• Processing .
• Sulphur Fumigation
• Drying and Postdrying
• processes
• Packaging and Storage
• Flavourings And Colourings:
• Chhoti Elaichi
• (Cardamom), Gulab
• Jal (Rose Essence),
• Kesar (Saffron), Cocoa
• Chhoti Elaichi (Cardamom)
• Characteristics
• Grading
• Packaging
• Gulab Jal (Rose Essence)
• Chemical Composition
• Imitation Rose Flavours
• Application
• Kesar (Saffron)
• Packaging
• Grading
• Flavour
• Freedom from moulds,
• insects etc.
• Saffron in Filament
• Saffron in Cut Filaments
• Yellow Filaments
• Floral Waste
• Extraneous Matter
• Saffron Powder
• Chemical Requirements
• Cocoa (Cocoa, Cocoa
• Powder & Coatings)
• Cocoa Coatings .
• Characteristics
• Packaging and Storage
• Miscellaneous
• Makhana (Gorgon Fruit)
• Harvesting and Processing
• Roasting and Popping
• Polishing, Grading and
• Packaging
• Uses
• Sabudana (Sago)
• Characteristics .
• Gelatinization
• Applications .
• Packaging
• Water

Making of Milkbased Sweets

• Khoa/Mawa
• Product Description Technology
• Process Mechanization
• Innovations
• Continuous Khoa Machine
• Packaging of Khoa
• Packaging Study
• Recommended Packaging
• Physico-chemical Aspects
• Water Activity of Khoa
• Rheology of Khoa
• Microbiological Quality
• Preservation of Khoa
• Nutritive Value of Khoa
• Khoa Powder
• Reverse Osmosis (RO)
• Tray Drying at Atmospheric
• Pressure
• Spray Drying Process
• Fluidized Bed Drying
• Roller Drying Process
• Gulabjamun
• Product Description
• Technology
• Composition
• Rheological Properties
• Potential Process
• Modifications
• Shelf Life
• Dry Gulabjamun Mix
• Skim Milk Powder-based
• Gulabjamun Mix
• Whole Milk Powder-based
• Gulabjamun Mix
• Kalajamun .
• Technology
• Pantua
• Product description
• Technology
• Physico-chemical aspects
• Lalmohan
• Technology
• Burfi .
• Technology
• Industrial manufacture
• Quality factors
• Fat content .
• Stage of sugar addition
• Effect of additives
• Corn syrup addition
• Desiccation temperature
• Physico-chemical
• characteristics
• Flavour
• Colour
• Body
• Texture .
• Equilibrium relative
• humidity (ERH) of burfi
• Free fatty acids
• Hydroxy methyl furfural
• (HMF) content .
• Microbiological quality
• Shelf-life
• Rancidity
• Acid development
• Browning
• Packaging
• Kalakand
• Product description
• Size of industry
• Technology
• Sensory quality
• Fat
• Sugar
• Strength and type of coagulant
• Microbiological quality
• Biochemical quality
• Sensory quality .
• Packaging and storage.
• Milk cake .
• Technology
• Peda
• Product description
• Technology
• Current status
• Quality factors
• Packaging
• Shelf-life .
• Dharwad peda
• Size of industry
• Technology .
• Thirattupal .
• Technology
• Prospects of mechanization
• Rabri
• Product description
• Technology
• Physico-chemical
• aspects
• Current status
• Khurchan
• Product description .
• Technology
• Basundi .
• Product description
• Size of industry
• Technology
• Physico-chemical
• aspects
• Innovations
• Kulfi and frozen desserts
• Product description
• Technology
• Innovations
• Formulation of kulfi
• Sweet fresh cream and
• fresh milk .
• Frozen cream
• Fluid whole and skim
• milk
• Plain condensed skim
• milk .
• Plain condensed whole
• milk
• Super-heated condensed
• skim or whole milk
• Sweetened condensed
• whole or skim milk
• Packaging
• Physico-chemical
• aspects
• Shelf-life
• Malai-ka-baraf
• Falooda
• Product description
• Technology
• Innovations.
• Kunda.
• Product description .
• Technology
• Physico-chemical aspects
• Shelf-life
• Bal mithai .
• Product description
• Technology .

Manufacture of Bengali Sweets

• Rasogolla
• Product description
• Size of industry
• Technology
• Sugar syrup
• Mechanized production
• Use of milk powder
• Dried rasogolla mix
• Yield
• Packaging
• Rasomalai
• Product description
• Technology
• Rajbhog
• Technology
• Khirmohan.
• Sandesh
• Product description
• Technology
• Physico-chemical aspects
• Chhana-murki .
• Product description
• Technology
• Prospects for
• mechanization
• Cham-cham
• Technology
• Prospects for
• mechanization
• Chhana podo
• Surti paneer
• Technology
• Bandel cheese
• Product description
• Technology
• Regional products
• Ksheer sagar .
• Sita bhog
• Chhana gaja
• Chhana jhele
• Chhana kheer
• Chhana pakora
• Rasaballi
• Shosim
• Kalari

Shrikhand Manufacture

• Product description
• Technology
• Traditional method
• Innovations
• Preparation of curd
• Preparation of chakka
• Preparation of shrikhand from chakka
• Starter cultures
• Separation of whey from curd
• Mixing of chakka with cream and sugar
• Packaging of shrikhand Shelf-life .
• Physico-chemical aspects .

Chakka Powder

Shrikhand Wadi

• Approximate composition
• Lassi
• Manufacturing process
• Innovations
• Physico-chemical aspects

Kheer Manufacture

• Rice kheer
• Product description
• Mango coconut rice kheer
• Size of industry
• Technology
• Process upgradation .
• Selection of rice
• Cooking characteristics of rice
• Long-life kheer
• Physico-chemical characteristics
• Shelf-life

Dried Kheer Mix Manufacture

• Nutritional properties of kheer
• Advantages
• Process
• Manufacturing method
• Physico-chemical characteristics
• Shelf-life
• Plant parameters
• Manpower
• Raw material
• Utilities
• Plant & machinery

Payasam Manufacture

• Product description
• Classification
• Pulse-based payasams
• Cereal-based payasams
• Vermicelli payasams .
• Rice suji-based payasam .
• Wheat suji-based
• payasam
• Avalakki (beaten ricebased) payasam
• Ada-based payasam
• Tuber crop-based payasams
• Fruit-based payasams
• Seed-based payasams
• Physico-chemical characteristics

Phirni Manufacture

• Ingredients
• Technology

Sevian Manufacture

Product description
Technology

Sohan Halwa

Product description
Technology

Gajar-ka-Halwa

Product description
Technology
Innovations
Quality factors
Packaging

Kaju Burfi Manufacture

Product description
Technology

Ghevar Preparation

Product description
Technology
Lauki halwa
Padusha (makkhan bada)
South indian sweet .
Technology
Mohandas

Rasogolla, Kheer and Pal Payasam

Preparation of Lassi

Introduction
Composition
Method of preparation .
Materials required
Preparation of sugar syrup
Preparation of lassi
Microflora of lassi

Shrikhand Preparation

Introduction
Material required
Method of preparation
Traditional method
Industrial method

Technology of Khoa Manufacture and Storage

Introduction
Definition
Varieties and grades
of khoa
Chemical composition
of khoa
Microbiological quality
of khoa
Methods of
manufacture
Small scale preparation of khoa
Equipment
Quality of milk
Traditional process
Improved batch method for khoa preparation
Packaging and storage of khoa

Peda

Introduction
Composition
Method of manufacture of peda

Khoa-based Sweet - Kalakand

Introduction
Chemical composition
Method of manufacture of kalakand

Khoa-based Sweet - Gulab Jamun
Introduction
Composition of gulab jamun
Method of preparation

Milk-based Sweet - Burfi

Introduction
Composition of burfi
Method of preparation of burfi
Microbiological standards

Chhana-based Sweet -Rasogolla

Introduction
Composition of rasogolla
Method of rasogolla preparation .
Microbiological standards

Preparation of Kulfi

Introduction
Materials required
Procedure

Yoghurt

Definition
History
Types of yoghurt
Method of manufacture
Traditional method of yoghurt making
Industrial method of yoghurt making
Therapeutic value of yoghurt
Examination of yoghurt
Defects of yoghurt

Production of Sandesh

Introduction
Traditional method of sandesh preparation
Production of sandesh.
Mechanisation of sandesh preparation
Optimisation of processing parameters for mechanised production
Vented extruder for the continuous cooking of chhana sugar mixture
Testing of vented extruder
Evaluation of sandesh

Manufacture of Shrikhand by Ultrafiltration Process

Introduction .
Materials and methods
Ultrafiltration (UF) unit
Basket centrifuge .
Shrikhand making
Sensory evaluation .
results and discussion .

Preparation of Traditional Sweets

Karah (halwa)
Instant mix for halwa
Shelf stable halwa .
Choorma/panjiri
Pinnis

Gulab Jamun/Rasogullas

Gulab jamun/rasogullas
Chaamp, kaleji, keema
Rice products
Marunda
Phirni
Kheer
Gur wale chawal
Bhelpuri
Chirva
Mrumura/kheel
Pulav
Khichri
Phulwarian

Winter Products

Marunda
Gacchak
Reorian
Summer drinks
Sattu (bary water)
Ganne ka ras (cane juice)
Kanki

Some Selected Recipes of Traditional Foods

Mathi
Ingredients
Method
Matri
Ingredients
Method
Sevian
Ingredients
Method
Suji halwa
Ingredients
Method
Pinnis
Ingredients
Method
Mall pura
Ingredient
Method
Gulab jamun .
Ingredients
Method
Poories
Ingredients
Method
Jalebi
Ingredients
Method
Samosa
Ingredients
Method
Dalia (broken wheat porridge)
Ingredients
Method
Phulvarian
Ingredients
Method .
Rice khichri
Ingredients
Method ..
Sweet rice .
Ingredients .
Method
Sugarcane juice kheer
Ingredients
Method
Phirni .
Ingredients
Method .
Puffed rice laddoo.
Ingredients .
Marunda .
Ingredients
Method
Black gram (urad) papads .
Ingredients
Method
Vadian
Ingredients
Method
Besan poora .
Ingredients
Method
Besan laddoos
Ingredients
Method
Pakoras
Ingredients .
Method
Bhuga
Ingredients .
Method
Sesame gachak .
Ingredients.
Method
Chikki
Ingredients
Method
Gulgulas
Ingredients
Method

Dessert Powders & Puddings

Gelatin dessert powders
Gelatin dessert powder
Flavours for gelatin desserts
Strawberry
Cherry
Pineapple
Lemon
Orange
Lime
Pudding powders
Chocolate flavour:
formula no. 1
Vanillin flavour
Formula no. 1
Formula no. 2
Formula no. 3
Cocoanut flavour pudding .
Maple-flavor powdered
pudding
Custard pudding
Custard cream (french
style)
Custard filling for pies
Custard pie—rich and nonwatering
Dry vanilla cream powders

Extruded Snacks

Terminology
Extrusion process
Preconditioning configuration
Extruder configuration
Die configuration
Expanded snacks
Fried collettes
Product description
Process description
Formulation
Baked collettes or shapes
Product description
Process description
Formulations
Third generation snacks
Quality control
considerations .
Product description .
Process description
Formulations .
Pre-cooked masala snacks
Product description
Process description
pre-cooked masa snacks
Coextruded snacks .
Product description .
Process description
Die design
Flatbread and cracker snacks
Product description
Process description  Formulation
Further possibilities
High moisture dough snacks
Product description
Process description
Formulation
Concluding comments

Potato-based Textured Snacks

Raw materials
Potato granules
Potato flakes
Potato starch
Potato flour
Methods of manufacture
Forming and frying of wet dough
High shear dry extrusion
Low shear pellet extrusion
Potato chip manufacture .
Similar products using a basis other than potatoes
Flaked cereals
Puffed cereals

Snacks and Namkeen Recipes

Aloo bhujia
Ingredients
Method
Other recipe
Ingredients
Preparation
Masala khakra:a tasty
Indian snack
Ingrediants for masala khakra
Directions to make masala khakra
Khakra gujarathi dish
Ingredients required for this gujarathi dish

Method to make khakra – gujarathi dish
Recipe of ganthia
Ganthia (chickpea snack)
Ingredients
Method
Ingredients ..
Method
Dhokla .
Ingredients
Preparation
Condiments
Dhokla recipe from Gujarat
Ingredients (serves 4):
Seasoning
Method
Sandwich dhokla.
Ingredients .
For yellow dhokla
For white dhoklas
For green chutney
Method
Bhel puri
Ingredients
Ingredients for tamarind
chutney
Ingredients for mint
chutney
Method
Method for bhel puri
Bhel puri recipe
Ingredients
Method

Snack Food Preservation & Packaging

Conventional snacks
Packaging materials for maintaining product integrity
Factors responsible for loss of quality in snack foods
Barrier properties of plastic films
Metallized films
Cosmetic improvements
Cost savings Bags  Machinery
Form-fill-seal (ffs) machines
Bagging and cartoning machinery
Computer application in snacks

Details of Plant, Machinery and Equipments for Snacks Food

Comminution and particle size control
Comminution of lowmoisture snackfoods or snack food ingredients
Impact milling or hammer milling
Comminution to produce suspensions and emulsions
Lamination
Sizing and shaping
Coating
Enrobing
Liquid spray coating
Dusting
Immersion
Panning
Decorating of snacks
Dewatering and removal
of liquid fat .
Heat transfer
Mechanical and
engineering facts of
organoleptic quality
control of snacks
Ambience
Mechanical and weight
and/or volume control
of snack
Moisture control
Hygiene control
Composition control
Contaminant and foreign
body control
Specific gravity
Magnels .
X-ray examination

Namkeen and Sweets

Manufacturing process of namkeen
Dalmoth
Chanachur
Bhujia
Dal moth
Chanachur
Bhujia
Flavour and essences
Lemon flavour essence
Orange flavour oil
Universal flavour
essence
Wheat flour grades
Straight flour.
Patent flour
Cut straight flour
Clear flour
Plant economics
Land and building
Plant and machinery
Fixed capital .
Raw materials
Total working capital/month
Total capital investment
Turn over/annum.
Preparations of sweets
Moong dal ladoos
Process
Besan ladoos
Process
Mysore pak
Process
Moong dal halwa
Process
Rash bara (badar dipped in jaggery syrup)
Process
Boondi ladoo
Process
Manufacture of petha.
Sone papadi
Process of manufacturing
Raw material
Manufacturing process
Formulation II for 1 kg Elaichi Laddu
Formulation - III for 1 kg Cashewnut Laddu
Formulation IV -Pistachio Laddu
Formulation - V (Baisin Laddu 1 kg)
Formulation - VI
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Processed Products from Potato

Classification of processed products
Fried products
Potato chips
French fries
Dehydrated products
Dehydrated potato chips,
dices and waris.
Potato flakes and granules
Potato starch
Potato flour
Potato custard powder .
Soup or gravy thickener
Potato biscuits
Canned potatoes

Pappad and Bariyan Plant

Manufacturing process of bariyan
Packaging of pappad
Automatic pappad plant and machinery
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Potato Chips/Waffers

Process of manufacture
Details of machinery
Operation
Potao wafer mchine
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Potato Chips (Automatic Plant) with Imported Machinery

Packaging requirements for fried potato chips
Physico-chemical changes during storage
Transparent and opaque package
Packaging materials
Packaging and storage studies
Manufacturing process
Sorting, cleaning and washing
Slicing and washing
Drying of slices
Treating with chemicals
Chip frying
Batch frying method .
Method of batch processing
Packaging
Working of imported
continuous potato
producing unit .
Imported plant and machinery
Description machineries
Optional equipment available
Processing section
Investment
Potato chips (imported plant)

Rice Puff

Raw materials
Manufacturing process
Puffed rice
General considerations
Details of process
Oven puffed process
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Rice Flakes, Corn flakes and Wheat flakes (integrated unit)

Raw materials
Corn
Nutritive value
Composition of grains
Manufacturing process
Manufacturing process of wheat flakes
Plant economics
Land and building
Plant and machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

Snack Food

Manufacturing process
Humidification
Puffing
Cutting
Roasting
Seasoning (by rotary seasoning machine)
Finishing and drying
Packaging
Protein snack
Process
Process details
Details of snacks food plant
Plant economics
Land and building
Fixed capital
Total working capital/month
Total capital investment
Turn over/annum

Packaging of Snack Foods

Íntroduction
The product group
Packaging materials
for snack foods
Packaging system
Gas flushing
Compensated vacuum.

PREFACE

Sweets are part of any Indian celebration or festivity of any kind. They are prepared in Indian households not only for special feasts and occasions, but also for simple celebrations like birthdays, anniversaries, graduations or even any other concocted reason. Every event big or small, calls for the sharing sweets with the whole neighborhood even simply because he/she is the proud owner of a new car. There are several categories of Indian sweets like its varieties.
They can be classified as: Kheer And Payasams, Laddu Or Ladoos, Halwas, Burfis, Kulfis, Sugar Syrup Based Sweets etc. Snacks, namkins and pappads are popular food items in Indian diet. Pappad is essentially a thin wafer-like product, circular in shape, rolled from dough made from flour of pulses with salt, chilli and spices added to it. It is easy to digest and nutritious as well. There are many farsan items popular throughout the country and minor changes are made in some ingredients to suit the local tastes and preferences. Items like masala puffed rice, chevda, fried peas, dal-muth, roasted masala peanuts etc. fall under the category of farsan. Papad is eaten along with the main course as taste enricher, while farsan is a snack. Quality standards specified by BIS are available. Certification under PFA Act is compulsory. Indians seem to be snacking on ethnic foods with a vengeance. This is good news for the corporate sector, given that the past few years have seen a perceptible shift towards the branded sector at the cost of the unbranded segment. Product is the most important part of the marketing mix. It signifies what you are going to sell to the consumer. A comprehensive analysis of the Industry and Our Market Survey has given us a platform on which our product can be built. Our product will be built for the masses, and expansion shall be gradual, to cater to the entire country’s needs. Namkeen is a product, which needs three important things:
1. Taste,
2. Quality and
3. Variation.
In the same order of significance we need to provide all three to our consumers. Ours is a Company whose Product shall stand for something every Indian craves for. We are entering a market already dominated by a number of branded and unbranded players. Customers are extremely loyal to the namkeen they consume. So we thought about what would make these customers come to us? Initially housewives in India used to make Namkeen at home, but with changing times this is gradually fading away and people have started thinking that it is easier to buy Namkeen than make it at home.
The book “Technology of Sweets (Mithai), Namkeen and Snacks Food with Formulae” contains following chapters: Details of Raw Materials used for Sweets Manufacture, Making of Milkbased Sweets, Manufacture of Bengali Sweets, Shrikhand
Manufacture, Chakka Powder, Shrikhand Wadi, Kheer Manufacture, Dried Kheer Mix Manufacture, Payasam Manufacture, Phirni Manufacture, Sevian Manufacture, Sohan Halwa, Gajar-ka-Halwa, Kaju Burfi Manufacture, Ghevar Preparation, Rasogolla, Kheer and Pal Payasam, Preparation of Lassi, Shrikhand Preparation, Technology of Khoa Manufacture and Storage, Peda, Khoa-based Sweet - Kalakand, Khoa-based Sweet - Gulab Jamun, Milk-based Sweet - Burfi, Chhana-based Sweet - Rasogolla, Preparation of Kulfi, Yoghurt, Production of Sandesh, Manufacture of Shrikhand by Ultrafiltration Process, Preparation of Traditional Sweets, Gulab Jamun/Rasogullas, Winter Products, Some Selected Recipes of Traditional Foods, Dessert Powders & Puddings, Extruded Snacks, Potato-based Textured Snacks, Snacks and Namkeen Recipies, Snack Food Preservation & Packaging, Details of Plant, Machinery and Equipments for Snacks Food, Namkeen and Sweets, Processed Products from Potato, Pappad and Bariyan Plant, Potato Chips/Waffers, Potato Chips (Automatic Plant) with Imported Machinery, Rice Puff, Rice Flakes, Corn flakes and Wheat flakes (integrated unit), Snack Food, and Packaging of Snack Foods.

The post Technology of Sweets (Mithai), Namkeen and Snacks Food with Formulae appeared first on EIRI - eBooks and Project Reports.

INTRODUCTION

NUTRITIONAL VALUE AND CLASSIFICATION OF ICE CREAM

Nutrional Value
Energy Content of Food
The Heat of Combustion and the Available Energy in the
Three  Proximate Principles in a Mixed Diet
Caloric content  of Ice cream and Related Products
Protein content of Ice Cream
Content of Essential Amino acids in Protein (mg Amino Acid/g Protein)
The Chemical Score and NPU of some Common Foods
Milk Fat Content of Ice Cream
Fat Soluble Vitamins
Nutritional Value of Commercial Ice cream and Related Products
Classification of Ice Cream and Related Products
Commercial Grouping of Ice Cream and Related Products

COMPOSITION AND PROPERTIES OF ICE CREAM MIXES

The Role of the Constituents
Milk Solid Not Fat (MSNF)
Sweetener Solids
Stabilizers
Water and Air

RAW MATERIALS USED TO PRODUCE ICE CREAM

Sources of Milk Solids Not Fat
Relative Sweetness of Ice Cream Ingredients
Approximate Molecular Weights of Sweetener Solids
Egg and Egg Products
Stabilizers and Emulsifiers
Stabilizers
Emulisifiers
Physical Effects of Emulsifiers
Flavoring and Coloring Materials

MANUFACTURING PROCESS

Preparation of the Mix
Flow chart  for Ice cream Processing
Large ice cream plant for production of 5,000-10,000 litres/hr of various types of ice cream
Pasteurization Time and Temperatures for Ice cream Mixes
Homogenizing the Mix
Gaulin two stage Homogenizer
Basic working principle of a homogenizer
Approximate Homogenization Pressures for Mixes of Different Fat Contents
The effect of different pressure and temperature of homogenization on fat globules

ICE CREAM FREEZING

The Freezing Point of Solutions
The Freezing Point of Ice Cream Mixes
Heat Units involved in Freezing
Refrigeration Requirements for Ice Cream Freezing
Freezing curve for Ice Cream Mix
Importance of the Freezer
Freezing Times and Drawing Temperatures
Changes during the Freezing Process
Approximate percentage of water Frozen in the Ice Cream Mix at various Temperatures
Structure of Ice Cream
Microstructure  of Ice Cream
Continuous freezer with automatic control of stop/start, viscosity and overrun
Dasher for the Continuous Freezer
Ice cream Freezer Operation
Diagram of the refrigeration system of a continuous Freezer
Automatic Ingredient Feeder
Automatic Ingredient feeder
How to obtain and control overrun
Percentage Overrun for  different products
Calculating Percentage of Overrun
Cleaning the Freezer
Fruit Ice Cream
Variegated Ice Cream

ICE CREAM MIX CALCULATIONS

Pearson Square Method
A Simple Mix
Available Ingredients for Problem
Completed Proof Sheet for Problem
Complex Mixes
Available Ingredients for Problem
Completed Proof Sheet for Problem
Available Ingredients for Probelm
Calculation and Explanation
Completed Proof Sheet for Problem
Available Ingredients for Problem
Complete Proof Sheet for Problem
Complete Proof sheet for Problem

PACKAGING OF ICE CREAM

Ice Cream Filling Machine Ice cream can be filled into cups
cones of family pack containers on this machine
Waxed carton for Ice cream
Inner Dimension of the Cartons
Requirements for Paper Aluminium foil Laminate
Types of Corrugations
Showing flute and liner of a corrugated  fibre board
Hardening Tunnels
Hardening tunnel Ice cream products cups cones and containers are loaded on trays and  transported
through the tunnel on an endless conveyor system
Air coolers and fans of the hardening tunnel

FROZEN DAIRY PRODUCTS AND FORMULATIONS

Serving Temperature for Different Types of Ice cream
Formulae for Soft serve Ice cream
Formula for Milk Shake Mix
Formulae for Forzen Custard
Special Formulations
Formulae of Diabetic Ice Cream and Ice Milk
Formulae for Low Calorie Ice Milk
B.B. Semi Freddo
Formulae for Pudding Pop
Formula  for Frozen Yoghurt

ICE CREAM VARIETIES, NOVELTIES AND SPECIALS

Plain Ice Cream
Candy or Confection Ice Cream
Fruit Ice Cream
Nut Ice Cream
vVariegated or Ripped Ice Cream
Souffle
Sorbet and Ice Cream
Fancy Moulded Ice Cream
Decoration
Other Special Products
Extruded products
Extrusion equipment (Glacier 600) for the production of frozen Confection (Countesy
APV Denmark
Showing extrusion and cutting of ice cream into slices, stick placement and removal of ice cream
from freezer plates in Glacier 600
Showing release of frozen slices from the plate organized rake off prior to enrobing and
cated  slices emerging from side cooling chamber of Glacier 600-E
Ice cream bar freezer for the continuous production of ice cream, sherbet or water ice with slicks

ICES AND SHERBETS

Sugar
Stabilizer
Preparation of Ices
Preparation of Sherbet
Lemon Ice
Strawbery Ice
Orange Sherbet
Defects
Body and Texture

LABORATORY TESTS

Judging Flavour and Aroma
Preparation of Sample
Garber Test
Preparation of Sample
Determination of Total Solids
Apparatus and Reagents
Borden Flow Meter Method
Brookfield Viscometer
Calculation
Test for Ammonia Leaks
Surface Tension

COST AND MERCHANDISING

Analysis of Costs
Ingredients and Packaging material costs
Manufacturing Costs
Selling and Advertising Methods
Advertising
Retailing Ice Cream
Dipping Losses
How Overrun Affects Dipping Losses
How Dipping Temperature Affects Dipping Losses and Weight per Quart
Ice Cream Parlour

PLANT ECONOMICS OF ICE CREAM STABILIZER

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF ICE CREAM & ICE CANDY

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF INSTANT ICE CREAM MIX

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF ICE CREAM OF ICE CREAM OF DIFFERENT FLAVOURS

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF CONE FOR SOFTY ICE CREAM 

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF ICE  COLD FLAVOUR TEA 

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

SUPPLIERS OF PLANT & MACHINERIES

Ice Cream Machinery
Ice Cream Cabinets

SUPPLIERS OF RAW MATERIALS

Ice Cream Sticks
Plastic Cups
Sucrose
Corn Syrups
Flavourings
Dextorse
Stabilisers Food
Guar Gum
Agar Agar
Starches

Engineers India Research Institute (EIRI) is a renowned name in the industrial world for offering technical
and financial consultancy services.

EIRI services are:

Detailed Feasibility Reports
New Project Identification
Project Feasibility and Market Study
Identification of Lucrative Industrial Project Opportunities
Preparation of Project Profiles / Pre-Investment and Detailed Feasibility Studies,
Market Surveys / Studies, Market Survey Cum Detailed Techno-Economic Feasibility Reports
Project Reports in CD Roms
Identification of Plant /Process/Machinery and Equipment, Industrial General Guidance for setting up new
industrial projects.

Our most up-to-date and Technologically Advanced Industrial Project Reports, categorized with respect to

Financial Outlays and Sector – wise Classification are immensely useful for :

Existing Small or Medium Scale Industrialists facing competition from large houses
Young Entrepreneurs dreaming to start their own industrial enterprise
Young Graduates and Professionals wishing to begin their career
Industrialists interested in Debottlenecking  their capacities & New Product – Lines
Large Industrial Houses pursuing  Expansion, Growth and Diversification Plans

The post HAND BOOK OF ICE CREAM TECHNOLOGY AND FORMULAE appeared first on EIRI - eBooks and Project Reports.

DAIRY FARMING

Introduction
Breeds
Genetics
Yields
Dairy Management
Uses and Applications of Milk
Diseases
Suppliers of Cattles
Composition of Cattle Feed
Composition of Milk
Comparative Gross Composition (In Percent) of Buffalow and Cow's Milk
Note
Source
Manufacturing Process
Milking Buffaloes by Hand
Cooling and Storing Milk
Filteration
Homogenization
Clarification
Pasteruization
Refrigeration or Freezing System
Testing
Packing
Addresses of Plant and Machinery Suppliers
Milk Storage Tanks

RATION FOR CATTLES

Why is Food Important for Animal Body ?
What is Feed
Food
Diet
Ration
Balanced Ration
An Ideal Ration
Types of Ration Could be Classified as follows
Maintenance Ration
Production Ration
For Wool Production
For Milk Production
For Egg and Meat Production in Poultry
For Fattening Purposes
For Reproduction Purposes
Breeding requirements of bull
Requirements for Working Animals
Requirements for Growth of Growing  Animals
Qualities of an Ideal Ration
Principles of Rationing for Animals
Computation of Ration for Animals
Determining Ration of Animals Based on Thumb rule Method
Example-1
Solution
Answer
Example 2
Solution
Answer
DCP and TDN Method of Computing Balanced Ration
Example 1
Solution
Nutrients supplied by fodders (kg)
Example 2
Solution
Total requirements of Buffalow (kg)
Amount of Concentrate and Dry Matter Supplied  (kg)
Amount of Dry Matter to be supplied by Fodders (kg)
Quantity of Each Fodder and Nutrients Supplied in (kg)
Berseem
Nutrients to be Supplied by Conc.(kg)
Amount of Nutrients Supplied by Each of the Concentrate (kg)
Summary of Balanced Ration for the Buffalo
Example 3
Solution
Total Requirement of Haryana bullock (kg)
Amount of Concentrate and Dry Matter from this
Dry Matter to be Supplied by Fodders
Amount of each fodder and Nutrients Obtained from These in kg
Nutrients Amount to be supplied by Grains (kg)
Amount of Nutrients supplied by each grain in concentrate Mix
Summary of Balanced Ration for Bullocks (kg)

HOUSING FOR DAIRY ANIMALS

Main Objects and Advantages of Proper Housing
Objects
Factors of Considerable importance for Selection of Site and Layout  of Dairy Farm
Layout of Dairy Farm
Factors of Economic Importance in Planning a Good
Layout of dairy farm
Pathways and Roads
Fooder Fields and Pastures
Dairy Farm Building
Housing Requirement/Animal
Methods of Housing the Dairy Animals and Factors Affecting Construction of Farm Buildings
Methods of Housing
Double Row System
Arrangement of Cows comparative Merits of Loose Housing and Cow House Barn System
Loose Housing System
Feeding Area
Bedded area
Paved Area
The Milking Plant/Miling Parlour
Conventional Barn Cow Hous Systems
Merits and Demerits of Different Types of Barn
Details of Construction of Barn for Cows
Details for Other Houses for Animals
Grouping of Buildings
Types of Stalls

LIVESTOCK MANAGEMENT

Ambient Temperature
Radiation
Humidity
Feeding
Watering
Breeding
Culling
Health Care
Control Measures of Diseases
Other Care to be Taken

CARE FOR DRY COWS

Reasons for Drying Off Cows
Optimum Dry Period
Gestation Period of Different Animals
Methods of Drying off Cows
Managemental Care of Dry But Pregnant Cow
Exercise
Provision of Calving Box (loose box)
Steaming up
Desirable Gain
Feeding Dry Animal
Maintenance Ration for Dry and Non Pregnant Cow
A Suitable Grain Mixture for Dry Cow
Development of Edema
Some Facts About Edema
Reducing Udder Congestion/Edema

LIVESTOCK RECORDS MAINTENANCE

Advantages
Different Records Maintained on Farm
Cattle Section Records
Farm Section Records
General Records
Procedure
An Example for Making Entries in Records
Calculate the following from the Data of Records
Average Number of Services per Conception for a Particular Breed or Group
Conception Rate
Average Age at First Calving

MANUFACTURING PROCESS

Hand Method
Machine Milking
Effect of Frequency of Milking
Principles of Good Milking

CLEAN MILK PRODUCTION

Purpose
The sources of Contamination of Milk
Principles of Clean Milk Production
Internal Factors
Mastitis Udder
Fore Milk
External Factors
Cow
Milker
Utensils
Barn
Method of Milking
Feed and Water
Miscellaneous
Testing Quality of Clean Milk
M.B.R. Test
Diseases Spread Through Unclean Milk

DAIRY CATTLE ECONOMICS

A Detailed Scheme for Rearing a "10-Milch Crossbred Cows Unit is Outlined
Parameters for Working Out the Economics
Capital Investment
Loan Repayment and Net Income
Bank Loan Needed
Debt can be Repayed in 5 years
Economics of Dairy Cattle (50 Cows)
Building Expenses
Cost of Construction
Cost of Equipment
Fodder Expenses
Concentrate
Labour
Income
Sale of Milk
Sale of manure @ 20 kg/animal/day
Sale of bags
Sale of calves
Case III Economics of Dairy Farming for 100 Milch Cows
Recurring Expenditure
Gross Expenditure
Income
Project Proposal for Starting A Dairy Farm
Importance
Objective
Location
Ownership
Housing
Equipment
Management
Costs and Incomes
Sale of Milk
Prices
Capital Cost
Margin Money
Loan
Schedule for Repayment of Loan
Security
Starting Dairy Farm with 100 Dairy Animals
Purchase of Animals
Milk Production
Cost of Animal
Housing
Cost of Housing
year
Location Period
Dry Period
Female Calves
Depreciation
Maintenance Ration
Production Ration
Feeding During Dry Period
Daily Feed Cost
Calves
Female Call Feeding Expenditure
Male Call Feeding Expenditure
Mortality in Calves
Cattle Insurance
Veterinary and Vaccination and Artificial Insemination
Labour
Culled Animals
Milk Price
Manure
Income Received from culled Animals
Loan
Interest
Prices of Feed and Milk
First year
Cultivable Land

DISEASES OF ANIMALS

According to Causes
According to Duration and Severity
According to Beginning of Disease
Classification of Diseases
Common Diseases of Farm Animals According to Causes
According to Area/Species
Nutrition Related Diseases
Observations Regarding health of Animals
Details Concerning Some Important Diseases of Animals
Some Diseases of Domesticated Animals Transmitted by Arthropods
Diseases of Digestive Organs
Some Other Ailments of Cattle
Diseases Associated with Reproduction
Diseases Associated with Milk Secretion
Common Ailments of the Calf
The Common Prescriptions used in Veterinary Dispensary
For External Use
Collyria (Eye Drops)
Tr. Iodine
Ointments
Liniments
For Scald and Burns
Lugol's Solution
Lotions
Boroglycerine Paint
Mendal Paint for Mouth and Throat
Common Drugs (Their Properties, Actions and Doses)
Aliment in Animals and Drugs Used
Abbreviations Used

MILK STORAGE

Importance
Handling the Milk Prior to Storage
Necessity of Cooling Milk Before Storage
Indigenous Method
Scientific Method
Storage of Milk in Tanks

DISTRIBUTION OF MILK

Distribution of Raw Milk
Distribution of Pasteurized Milk
Containers of Milk Distribution
System of Distribution of Milk
Systems
Cash & Carry System
Coupon System
Sample of the Coupon
Leaf of the Coupon
Card System
Push Button Mini Dairy

SUPPLIERS OF EQUIPMENTS, SEEDS, DRUGS, ETC.

Requirements
Catalogues
Cattle Yard Equipments and Dairy Utensils
Names and addresses of Some of the Important Firms Dealing in Dairy equipments
Address of Firms Dealing in Dairy Farm Equipments
Addresses for Supply of Seeds of Fodder Crops and Grasses (For rates see appendix)
Institutes and Firms Dealing in Veterinary Drugs and Vaccines
Important Cattle Buffalo Breeding Farms
Breeds
Farms
Exotic Breeds
List of Goal Breeding Farms in India

PACKAGING OF MILK

Introduction
Characteristics of Hygienic Packaging
Different Methods of Packaging of Milk
Packaging in Bottles
Glass Bottles
Bottle Washers
Maintenance of Bottles Washers
Bottle Filters
Gravity type filler
Vacuum type filler
Bottle Cappers and Caps Bottle Crates
Packaging in Cans
Packaging in Single Service Containers
Prefabricated Cartons
Form and fill cartons
Sachet filling
Discription of Pouch Machine
Starting of Machine
Starting
Maintenance of Sachet filling Machine
Pouch film

PLANT ECONOMICS OF DAIRY FARM (BUFFALOW)

Plant & Machinery
Other Fixed Assets
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF DAIRY FARM TO PRODUCE MILK (COW)

Plant & Machinery
Other Fixed Assets
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

SUPPLIERS OF PLANT AND EQUIPMENTS

Dairy Machinery

SUPPLIERS OF PACKAGING MATERIALS

Aluminium Cans
Pouches Food
Cans Plastic
Bottles Glass

Engineers India Research Institute (EIRI) is a renowned name in the industrial world for offering technical and financial consultancy services.

EIRI services are:

Detailed Feasibility Reports
New Project Identification
Project Feasibility and Market Study
Identification of Lucrative Industrial Project Opportunities
Preparation of Project Profiles / Pre-Investment and Detailed Feasibility Studies,
Market Surveys / Studies, Market Survey Cum Detailed Techno-Economic Feasibility Reports
Project Reports in CD Roms
Identification of Plant /Process/Machinery and Equipment, Industrial General Guidance for setting up new industrial projects.

Our most up-to-date and Technologically Advanced Industrial Project Reports, categorized with respect to Financial Outlays and Sector – wise Classification are immensely useful for :

Existing Small or Medium Scale Industrialists facing competition from large houses
Young Entrepreneurs dreaming to start their own industrial enterprise
Young Graduates and Professionals wishing to begin their career
Industrialists interested in Debottlenecking  their capacities & New Product – Lines
Large Industrial Houses pursuing  Expansion, Growth and Diversification Plans

The post HAND BOOK OF DAIRY FARMING TO PRODUCE MILK WITH PACKAGING appeared first on EIRI - eBooks and Project Reports.

The post DAIRY FARMING FOR MILK PRODUCTION TECHNOLOGY appeared first on EIRI - eBooks and Project Reports.

DAIRY FARMING

On the basis of intensity
On the basis of kind of  cattle kept
On the Basis  of the type of market
Choosing the dairy breed
Personal preference
Breed Predominating in the Community
Type  of Market
Climate
Grazing
Demand for Surplus Stock
Efficiency of Digestion
Maintenance Requirements
Utilization of  Roughage
Vigour of Calves
Early Maturity
Beef value of cows
Dual purpose cows

SYSTEMS OF BREEDING

Crossbreeding
Crossbreeding for Grading up
Crossing Dairy  Cattle with Beef Bulls
Crosses to increase the Fat Content of the Milk
Cross breeding for Experimental Purposes
Crossbreeding for Commercial Herds
Outcrossing
Linebreeding
Inbreeding
dangers of inbreeding
Measures  of Inbreeding
Grading up
Methods  used by Noted Breeders
Modern breeding

CALF RAISING

Selecting calves
Nutrient requirements
Digestive Tract
Amount of Feed and Energy
Protein Requirements
Mineral  Requirements
Magnesium
Sodium Chloride
Vitamin Requirements
Water
Methods of raising calves
Starting the Calf
Teaching the Calf to Drink
Amount of Milk and frequency of Feeding
Nipple Feeding
Raising Calves on Skim Milk
Changing from whole milk to skim milk
Raising Calves where Whole Milk is Sold
Raising  Calves on Whey
Raising Calves on Buttermilk
Dried Skim Milk or Buttermilk and Semisolid Buttermilk
Hay for Calves
Whole Milk Diet Alone
Effect  of Foam in Milk
Pasteurization of Milk
Temperature of milk and cleanliness of utensils
Calf Pens
Bedding
Calf Ties
Pasture
Silage
Spring vs Falt Calves
Weaning the Calf
Production of veal
Feeding for Veal Production
Economy of Veal Production
Calf diseases
Selecting Calves Free from Disease
Prevention of Diseases
Common Scours
Symptoms
Causes
Treatment
Acute infectious scours
Symptoms
Causes
Prevention
Treatment
Pneumonia
Symptoms
Causes
Treatment
Goiter
Symptoms
CauseTreatment
Ringworm
Symptoms
Causes
Treatment
Warts
Cause
Treatment

MANAGEMENT OF DAIRY COWS

Importance
Normal Physical and Physiological Activities
The Behaviour of the Cow
Herd Rule
Associations
Regularity
Quietness
Care of health and appearance
Grooming
Exercise
Trimming Hoofs
Training Horns
Dehorning
Treatment of common vices
Kicking
Sucking
Fence breaking
Viciousness
Care in breeding and calving
Gestation period and estrus cycle
When to Breed Cows
Breeding Efficiency
Sterility
The Rest Period
Care of the Dry Cow
Care at Calving
Loss of Weight due to Calving
Feeding After Calving
Difficulties Encountered Following Parturition
Retained Afterbirth
Congested Udder
Milk Fever or Parturient Paresis
Care in milking
Methods
Milking the Heifer
Milking before Calving
Milking afterCalving
Hard Milkers
Drying off Cows
Leaking Teats
Sore Teats
Use of a Milk Tube
Why cows leave the herd
The length of productive life of cows
Protection Against Flies
Damage
Stable Fly
Horn Fly
House Fly
Warble Fly
Fly Control
Spraying of Barns
Spraying Cattle
Lice

IMPORTANCE OF TRACE MINERALS IN MILK PRODUCTION AND REPRODUCTION

Some Considerations in Trace Mineral Nutrition
Milk Production
Calculated from Absorbable requirement, assuming supple mentation in inorganic form
Fertility/Reproduction
Health and immunity

MASTITIS PREVENTION STRATEGIES FOR DRY COW

Introduction
Udder Health Management Strategies for Dry Cows
Antibiotic Therapy
Management of the Environment for Dry Cows
Nutritional Management of Dry Cows
Teat End Protection for Dry Cows
Vaccination
Methods of Drying Cows off
Conclusion

ROBOTIC MILKING A NEW CONCEPT IN MODERN MILKING

Components of Robotic Milking System
Advantages of Robotic Milking Machine
Lely Astronaut A3 robotic milking system Lely Group
The Lely robot arm
Milking System
Farm Management System
Fullwood Merlin Robotic Milking system
Robotic Arm
Milking System
Farm Management System
Delaval Robotic Milking System
Hydraulic multi purpose robotic arm
Milking system
Farm Management system

SAFETY AND NUTRITIVE VALUE OF GENETICALLY MODIFIED FEEDS FOR ANIMALS

Introduction
Major Traits of GMF
GMF and Safety Issues
Animal wholesomeness studies
Nutritional Equivalence
Risks associated with genetically modified foods
Riskson animals and Human beings
Risks on Animals
Risks on human beings
Use of GMI as Animal Feed
Feeds from GM plants with input traits (first generation)
Feeds from GM plants with output traits (second generation)
Conclusions

MODERN METHODS FOR ACCURATE HEAT DETECTION IN DAIRY ANIMAL

Introduction
The Importance of Heat Detection
Modern methods for heat detection
Electronics heat Mount Detectors
Vaginal Conductivity
Pedometers and Activity Meters
Video Cameras and Recording
Heat Expectancy Charts
Electronic Odour Detectors
Temperature Measurement
Milk Progesterone Detection
Altered Vocalization Rate
A Device for Detection of Silent Heat
Other Techniques
Conclusion

ADVANCES IN PERIPARTURIENT MANAGEMENT

Biology of Periparturient cows
Drying off animal
Dry cow thereapy
Feeding management
Milk fever
Dietary prevention
Udder oedema
Retention of foetal membrane
Fatty liver syndrome and Ketosis
Dietary prevention of Fatty liver and Ketosis
Ruminal acidosis
Dietary prevention of ruminal acidosis
Displaced abomasums
Dietary prevention of displaced abomasum
Housing Management
Dry Animal Shed
Down Calver Shed
Standings

ROLE OF RUMEN IN DIGESTION OF FEED FOR  PRODUCTION  OF MILK

Introduction
Anatomy & Physiology of Ruminant stomach
Ruminant Stomach
Rumen
Functions
Reticulum
Omasum
Abomasum
Different steps in Ruminant digestion
Important features in Ruminant Stomach
How microbial digestion takes place in rumen ?
Digestion of Carbohydrate
Digestion of Carbohydrates
Digestion of Protein
Microbial degradation
Digestion of Fats
Role of Rumen in digestion of feed for production of milk

LAMENESS -AN EMERGING ECONOMIC LOSS TO DAIRY ENTERPRISES

Incidence
Losses
Effect on production
Effect on reproduction
Causes
Hygiene
Housing and Management
Nutrition and type of diets
Genetics
Anatomy of hoofs
Inadequate awareness/detection of lameness
Prevention
Assessing Risk Factors
Locomotion Scoring
Foot bathing
Foot Trimming
Nutrition
Housing  and Management
Conclusion

HOUSING AND MANAGEMENT OF LACTATING BUFFALOES

Lying and resting
Movement
Feeding and Rumination
Water Intake
Milking Management
Milk accumulation and storage in buffaloes
Milk ejection and milk removal
Effcient milking of buffaloes

INCREASE YOUR COW'S MILK YIELDING CAPACITY AND PROTEIN VALUE BY ADDING RIGHT MIXING  TECHNIQUE

Nutritional Feeds and Feeding
Problems in Mixing and Solution
Right Mixing Technique

PRODUCTION AND MANAGEMENT SYSTEMS OF BUFFALO IN INDIA

Introduction
Buffalow Breeds and Genetic Diversify
Trends  in Buffalow Milk and Meat production
Reproductive  Biotechnologies
Shelter and Housing Management
Summer Stress and its  Management
Buffalow  Feeding Practices
Dry Roughages
Green  Fodder
Mineral supply
Reproductive Problems
Buffalow  Breeding Policies and their Conservation
Future Strategies to Improve Buffalo Productivity
Conclusion

PROJECT REPORT FOR DAIRY FARM WITH FIFTY MURRAH BUFFALOES

Housing for buffaloes
Techno economic parameters
Daily Feeding and cost chart for dairy Buffaloes
Lactation chart/Dry Chart
Project  cost and bank loan
Recurring cost to be capitalized

PROJECT REPORT OF A LARGE SCALE BUFFALO  SCALE  BUFFALOW DAIRY FARM

Techno Economic Parameters
Lactation Chart
Feed and Fodder
Investment Cost
Cash Flow Analysis
Repayment Schedule

ORGANIZED DAIRY FARMS

Components  of animal shelter
Foundation
Pillars
Walls
Loft
Roof
Feeding
Stall
Stanchion
Passages
Water provision
Night lighting
Manure pits
Calf stalls
White washing
Loafing yard
Other facilities
Surroundings
Dairy animal shelter models
Model for specialized large herd of 100 cows and 72  followers in hot and dry or hot and humid climatic zone

DAIRY FARM AND DAIRY PRODUCTS (PASTEURISED MILK,
GHEE, BUTTER, PANEER) (BUFFALOES (50 NOS.) AND COW JERSEY (50 NOS.)

Introduction
Manufacturing Process
Milking Cows by Hand
Cooling & Storing Milk
Filteration
Manufacture of Butter
Definition
Composition
Food and Nutritive Value
Ghee Manufacturing Process
Direct Evaporation
Decantation
Centrifugal
Paneer  Manufacturing Process
Step in Processing
Composition
Plant economics of dairy farm & dairy products (pasteurised milk, ghee, butter, paneer)
(100 cattles)
Plant & machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

COMMERCIAL DAIRY FARM (COW & BUFFALO) TO  PRODUCE MILK
& PACKAGING IN POUCHES (BUFFALO 120 NOS. & JERSEY COWS
50 NOS)

Introduction
Dairy Farming in India
Manufacturing Process
Milking Cows by Hand
Cooling and Storing Milk
Filtration
Plant economics of dairy farm (cow & buffalo) to Produce milk & packaging in pouches
Plant & machinery
Fixed capital
Raw materials
Total working capital/month
Total capital investment
Turn over/annum

DAIRY FARMING (BUFFALOES MURRAH/KUNDI 100 NOS.)

Introduction
Uses & Applications of Milk
Manufacturing Process
Milking Buffaloes by Hand
Cooling & Storing Milk
Filteration
Plant Economics of Dairy Farming (Buffaloes Murrah/Kundi 100 Nos.)
Plant & machinery
fixed capital
raw materials
total working capital/month

The book Commercial Dairy Farming to produce milk with Project Profiles  covers Dairy Farming, Systems of Breeding, Calf Raising, Management of Dairy Cows,  Importance of Trace Minerals in Milk Production and Reproduction, Mastitis Prevention Strategies for Dry Cow, Rebotic Milking A New Concept in Modern Milking, Safety and Nutritive Value of Genetically Modified Feeds for Animals, Modern Methods for Accurate Heat Detection in Dairy Animal Advances in Periparturient Management, Role of Rumen in Digestion of Feed for Production of Milk, Lameness An Emerging Economic Loss to Dairy Enterprises, Housing and Management of Lactating Buffaloes, Increase Your Cow’s Milk Yielding Capacity and Protein Value by Adding Right Mixing Technique, Production and Management Systems of Buffalo in India, Project Report for Dairy Farm with Fifty Murrah Buffaloes, Project Report of a Large Scale Buffalow Dairy Farm , Organized Dairy Farms, Dairy Farm and Dairy Products (Pasteurised Milk, Ghee, Butter, Paneer) (Buffaloes (50 Nos.) and Cows Jersey (50 Nos.), Commercial Dairy Farm (Cow & buffalow) to Produce Milk & Packaging in Pouches (buffalow 120 nos. & jersey cows 50 nos.), Dairy Farming (Buffaloes Murrah/Kundi 100 Nos.)
Engineers India Research Institute (EIRI) is a renowned name in the industrial world for offering technical and financial consultancy services.

EIRI services are:

Detailed Feasibility Reports
New Project Identification
Project Feasibility and Market Study
Identification of Lucrative Industrial Project Opportunities
Preparation of Project Profiles / Pre-Investment and Detailed Feasibility Studies,
Market Surveys / Studies, Market Survey Cum Detailed Techno-Economic Feasibility Reports
Project Reports in CD Roms
Identification of Plant /Process/Machinery and Equipment, Industrial General Guidance for setting up new industrial projects.

Our most up-to-date and Technologically Advanced Industrial Project Reports, categorized with respect to Financial Outlays and Sector – wise Classification are immensely useful for :

Existing Small or Medium Scale Industrialists facing competition from large houses
Young Entrepreneurs dreaming to start their own industrial enterprise
Young Graduates and Professionals wishing to begin their career
Industrialists interested in Debottlenecking  their capacities & New Product – Lines
Large Industrial Houses pursuing  Expansion, Growth and Diversification Plans

The post Commercial Dairy Farming To Produce Milk with Project Profiles (Hand Book) appeared first on EIRI - eBooks and Project Reports.