Kheer is a cereal based sweetened and concentrated milk confection, very well-liked in India. The present investigation was undertaken to study the energy consumption of the developed batch type scraped surface heat exchanger (SSHE) for kheer making. The kheer was prepared by using SSHE at different levels of steam pressure (1.0, 1.5 and 2.0 kg/cm2), scraper speed (10, 20 and 30 rpm) and batch size (10, 15 and 20 kg). The thermal and electrical energy consumptions were determined. The rate of evaporation increased with increase in operating variables. The average rate of evaporation ranged from 11.84 to 25.65 kg water evaporated/h. The specific steam consumption by the SSHE during kheer making ranged between 1.568 and 1.702 kg steam/kg of water evaporated under different operating conditions of the machine. The total heat losses during manufacture of kheer in SSHE ranged from 12.9 to 18.9 %. The electrical power consumption of the machine during manufacturing of kheer varied from 230.1 to 260.5 W.

Scraped surface heat exchanger (SSHE) is one of the adaptable equipments for products which are viscous, containing suspended constituents which tend to deposit and form layer on the heat transfer surface. The study was undertaken to evaluate and predict the overall heat transfer coefficient (U) of SSHE for making kheer. The performance of the developed SSHE was evaluated at three different steam pressures (1.0, 1.5 and 2.0 kg/cm2), scraper speeds (10, 20 and 30 rpm) and batch sizes (10, 15 and 20 kg) during kheer making. There was significant increase in the U-value with increase in operating steam pressures, batch sizes and scraper speeds. The quality of the kheer prepared in SSHE at optimized condition (i.e. 1 kg/cm2 steam pressure, 20 kg batch size and 30 rpm scraper speed) was found superior in terms of the sensory attributes, having U-value of 1197.40 W/m2K, steam side heat transfer coefficient (ho) was 8634.60 W/m2K and product side heat transfer coefficient (hi) was 2251.53 W/m2K. The regression equation was developed for predicting the U-value.

: Paneer is one of the popular heat-acid coagulated indigenous milk product in Indian cuisine. Traditionally, it is prepared by removing whey from acidified milk by pressing method. The present investigation was performed to study the effect of independent parameters like initial thickness of curd (1.5, 3.0 and 4.5 cm), speed of rotation of centrifuge (500, 1000 and 1500 rpm) and time of rotation (5, 10 and 15 min.) on centrifugal pressing of curd for paneer making. The effect of initial thickness, speed of rotation and pressing time of curd on moisture, solid loss and hardness ratio of centrifugal pressing were determined. A dimensionless number called as ‘centrifugal pressing number’ was formed to assess the changes occurred during pressing. It was found that pressing time had the maximum effect on solid loss and hardness ratios but the rotational speed had maximum effect on moisture ratio. The thickness of curd had the least effect on moisture and solid loss ratio of pressing.

In the present investigation, the amaranth grain flour has been incorporated in milk to produce composite fermented milk drink and add value to finished products. Starter culture plays a very important role in the manufacture of fermented milk product. The screening of effective starter cultures is a prime requirement in the development of amaranth incorporated composite fermented milk drink (AICFMD). Presently, there are various commercial starter cultures available for plain fermented milk drink. However, knowledge and data concerning the fermentation potential of such commercial starter cultures on pseudo-cereal incorporated milk are not traceable.

The objective of this investigation was to select the suitable form of amaranth grain flour for development of composite fermented milk drink, with improved nutritional value. The product was developed using toned milk as base material with incorporation of amaranth flour (sprouted, roasted and non-roasted), sugar and FD-DVS culture CH1 (Streptococcus thermophilus and Lactobacillus delbrueckii sub sp. bulgaricus).The product evaluated for sensory acceptability using hedonic scale. The results revealed that the fermented milk drink prepared with roasted amaranth grain flour showed higher overall acceptability score (7.42) than sprouted (6.97) and non-roasted (7.22) one. Hence, roasted form of amaranth grain flour was selected for preparation composite fermented milk drink.

244Photoperiod manipulation, also known as long-day lighting (LDL), is the management practice of using a designed lighting system to artificially extend the duration of light that a lactating cow is exposed to light with the goal of increasing milk production. Photoperiod manipulation has gained much wide span industry interest.4 Appropriate lighting can improve productivity and safety on a dairy farm. On average, lighting represents 17% of total dairy farm electrical energy use. Optimal lighting conditions may increase milk productivity and conserve energy consumption. Factors that contribute to increased milk production include: the type of light, the amount of light provided per watt, the temperature of the work area, the height of the ceilings, and the length of the lighting period. By making these changes, along with other improvements, the dairy operation and lighting system will be more energy efficient. 245This can lead to improved farm productivity and increased revenue, while lowering energy costs.

Peda is one of the most popular khoa based traditional dairy sweets enjoyed by everyone due to its taste and health aspects. Traditionally, it is prepared by heating a mixture of khoa and sugar in a karahi (iron pan) with the help of khunti until the desired granular, hard texture and flavour develops. The manufacture of peda is mostly restricted to halwais. The demand for this product is constant throughout the year. During festival season, the demand of peda increases many folds and the manufacturers find it difficult to meet the same. Present study was undertaken to investigate the possibilities of applying twin screw extruder machine for production of acceptable quality peda consistently. The extruded peda were prepared by introducing product mixes namely C1 (containing 0% skim milk powder, 70% khoa, 0% ghee & 30% sugar); C2 (containing 05% skim milk powder, 60% khoa, 05% ghee & 30% sugar); C3 (containing 10% skim milk powder, 55% khoa, 05% ghee & 30% sugar) and C4 (containing 15% skim milk powder, 50% khoa, 05% ghee & 30% sugar) into the twin screw extrusion machine and processed at three level of barrel temperatures i.e. 60 0C (T1), 70 0C (T2) & 80 0C (T3) and three level of screw speed i.e. 14 rpm (R1), 21 rpm (R2) & 28 rpm (R3). Among the different set of treatments, the combinations C3T3R1, C3T3R2 and C4T2R3 resulted in most acceptable extruded peda in terms of sensory characteristics.

1 Deptt. of Dairy Engineering, College of Dairy Science and Food Technology, C.G.K.V., Raipur 2 Department of Dairy Engineering, S.M.C. College of Dairy Science, AAU, Anand 3Department of Agricultural Processing and Food Engineering, I.G.K.V., Raipur 4 Department of Dairy Engineering, College of Dairy Technology, PVNRTVU, Kamareddy *Department of Dairy Engineering, College of Dairy Technology, Kavalkhed road, COVAS, campus, Tal. Udgir, Dist. Latur, Maharasthra413517, India *Corresponding author

Food producers are increasingly asking for efficient quality control methods to satisfy the consumer and regulatory requirements to improve the production feasibility, quality sorting, automation and reduction in production cost and time. Generally in the food and the agricultural industries, chemical and microbiological analyses are done periodically by trained operators, which are expensive and require steps of extraction or sample pre-treatment, increasing the time of analysis. Biosensors can overcome all these disadvantages by offering rapid, non-destructive and affordable methods for quality control. Considering all these aspects related to food and dairy industry, the development and use of biosensor has really became a boon. This paper highlights the basic concepts and applications of biosensor in food and dairy industry. Biosensors have the potential to produce an analytical revolution to resolve the challenges in the food and industries. This review gives an overview of various types of biosensors used in the food industry and outlines its future prospects.

The present investigation was carried out to determine the various physical and electrical characteristics of skim milk with respect to density, specific weight and electrical conductivity. These physical characteristics were determined considering three levels of temperatures 25, 30 and 350C at intervals of 0, 1, 2 and 3 h. The highest values for density and specific weight of skim milk were observed as1032.32 kg/m3 and 10.13 kN/m3at 250C respectively and with respect to time it was observed 1030.99 kg/m3 and 10.12 kN/m3 at 3 h respectively. The highest electrical conductivity of skim milk was 5.62mS/cm at 350C and with respect to time it was observed 5.54mS/cm at 3 h. There is not much appreciable effect of variation on physical and electrical characteristics with respect to time, whereas the temperature had shown significant effect(P less than 0.05) on physical characteristics of skim milk. The data generated in the present investigation can be utilized as guidelines for designing of skim milk based processing systems like evaporated plant and skim milk spray drying plant etc.

Paneer (Indian cheese) is an important indigenous milk product obtained by acid coagulation of hot whole milk with subsequent drainage of whey. The coagulants most commonly used are citric acid and lactic acid, both in natural and in chemical form. Paneer is a highly nutritious and wholesome food and has great value in the diet. Good quality paneer is characterized by an acidic nutty flavor with a slight sweetish taste, a firm cohesive and spongy body, and a close, smooth texture. Textural parameters of paneer are known to have an important impact on its quality and its acceptability. The emphasis in this chapter is to summarize the textural properties of paneer and factors affecting the acceptability during manufacturing of paneer. Pressing of curd plays a vital role in developing the textural properties of paneer and the chapter covers all the details pertaining to the pressing step during manufacturing of paneer.

152 153India is the largest milk producer in the world with about 140 million tons/year of milk. About 50–55% of this (i.e., 70–77 million tons) is diverted for preparation of Traditional Indian dairy products (TIDPs) at micro and small-scale level by local sweet makers. The TIDPs include: heat desiccated (khoa based), acid coagulated (chhana based), fermented (curd based), puddings preparation (with cereals), and frozen (with or by ice) products. These products are hereditarily inculcated in Indian life style. At present, the estimated market for these products is about $50 billion/year. In India, about 20–25% of total milk produced is processed by organized dairy industry for manufacturing of mainly fluid milk variants. Still, production of TIDPs is not taken up in big way by the dairy industry due to unavailability of quality milk, inappropriateness of variables and lack of standardization of process and absence of suitable packaging technology. Manufacture of TIDPs comprises of several unit operations and their respective equipments to finish these unit operations. In spite of above shortcomings, research institutions, entrepreneurs, and dairy industry have made significant inroads into mechanization and automation for production of TIDPs. It has been realized that there is a huge untapped potential ahead in future for these products. The organized sector has started production of peda, paneer, mishit doi, gulabjamun, shrikhand, lassi, and so forth, but on limited scale. For manufacturing of TIDPs, adoption of technology for more or less similar western product would be a feasible and economic option. This is the most opportune time to mechanize, so the TIDPs of uniform quality, balanced nutrition with hygienically packaging may be made available for the people of India and migrants of Indian origin throughout the world.

A survey of traditional butter making in India would reveal that butter production in rural areas is still not technically advanced.To overcome this problem, a skid mounted improved frustum cone shaped insulated butter churn of small size was developed.In the present improved butter churn,the churning time required is reduced by providing internal stirring wing, thus, the process becomes more efficient with reduced labour requirements.With this churn cream from about 100 litres of milk could be processed daily into butter.In India small capacity skid mounted improved butter churn would prove to be economic and efficient.

This chapter sheds light on the quality and quantity issues of water requirements in a typical dairy plant. Water is an important utility for dairy plants as it governs the hygiene of dairy plants. Water is used in large quantities for cooling, washing and sanitation, production of steam and other operations in dairy plant. The availability of adequate water of suitable quality is a primary consideration in the selection of site and in the establishment of a dairy processing plant. Water is needed in the processing plant for generating steam, for cleaning, as an ingredient in finished products, as a heat exchange medium in heating and cooling operations, for cleaning plant and equipment, and for protection against fire. Dairy plant use water in all three states: solid (ice), liquid (water) and vapor (steam). Since the requirements of water for a dairy plant is comparatively large, it may be difficult to meet the demand from a municipal supply.

The dairy and food industry is now highly automated, from the raw material production to the processing and manufacture of products. The implementation of automation in the dairy and food sector offers great potential for improved safety, quality and profitability by optimizing process monitoring and control. Presently, the technology is becoming more affordable and intelligent. It may be feasible to automate many of the complex and repetitive tasks that are carried out in the dairy industry through robotics. The field of robotics is both interdisciplinary and multidisciplinary as robots are amazingly complex systems comprising of mechanical, electrical and electronics hardware and software. Dairy industry has been lagging behind other industrial sectors in implementing robots, as dairy and food products by virtue of their nature differ significantly in consistency and shape. However, there is a broad range of potential applications for robotics in dairy industries. Automatic milking systems or milking robots are one of the most successful and important application of robotics in the dairy industry. Robotics find its application in packaging and palletizing of dairy food products. Its potential application in various sections in dairy processing plant is yet to be explored.

The present investigation was to determine the various physical characteristics of paneer whey with respect to density, specific weight and electrical conductivity. These physical characteristics were determined considering three levels of temperatures 20, 25 and 30oC at intervals of 1, 2 and 3 h. The highest values for density and specific weight of whey were observed 1015.43 kg/m3 and 9.961 kN/m3 at 20oC respectively and with respect to time it was observed 1013.5 kg/m3 and 9.942 kN/m3 at 3 h respectively. The highest electrical conductivity of whey was 5.10 mS/cm at 30oC and with respect to time it was observed 4.93 mS/cm at 3 h. There is not much appreciable effect on variation on physical characteristics with respect to time, whereas the temperature had shown significant effect on physical characteristics. The data generated in the present investigation can be utilized as guidelines for designing of whey based processing systems.

This chapter presents methods of milk cooling. Milk leaves the udder at body temperature containing only a few microorganisms. Normally milk contains bacteria coming from the animal's udder, milk vessels and operators. Crystal structure and size vary as a function of both cooling rate and cooling temperature and regulate the hardness of the milk fat. More fat passes into the solid state by direct cooling than in stepwise cooling. Cooling is the predominant method of maintaining milk quality during collection. The most important factor next to hygienic production of milk is the time between completion of milking and reducing the temperature low enough to restrict bacterial growth. The process of cooling milk by the method continues even during transportation from collection centers to processing unit. The bacterial load is a reflection of the hygienic quality of milk. This aspect has certainly been ignored due to lack of facility for proper on-farm cooling of milk immediately after milking.

This chapter presents some general aspects about high hydrostatic pressure (HHP), pulsed electric field (PEF), high voltage arc discharge (HVAD), and cold plasma (CP) and to explore the opportunities and drawbacks for the food and milk industry. HHP is an innovative technology for food preservation that protects the foods' sensory attributes and produces minimal quality loss. In addition, HHP has the potential to improve energy efficiency and sustainability of food production. PEF is a non-thermal technology that provides minimally processed, safe, nutritious and like-fresh foods to consumers. HVAD consists in application of electricity to pasteurize fluids by rapidly discharging electricity through an electrode gap, generating intense waves and electrolysis, thereby inactivating the microorganisms. CP is a novel non-thermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables.