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About The Author

D.K.Thompkinson
D.K.Thompkinson has worked as Principal Scientist in Dairy Technology Division in National Dairy Research Institute (NDRI).

About The Book

This book has been written for the under-graduate students of Dairy technology course being offered by different Dairy Science Colleges and various Agricultural and Deemed Universities across the country. The need was felt to upgrade the only existing text, on the subject, to the collegiate for the last two decades. The book has been designed to cover the principles involved in processes and products that applies to dairy industry. Attempts have been made to categorically put forth the concepts of current technologies used for manufacture of fat rich dairy products and techniques involved in their quality assurance together, in an easily understandable expressions, for dissemination of information.

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  1. Start Pages

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  2. Introduction

    1 - 14 (14 Pages)
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  3. Cream

    15 - 38 (24 Pages)
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  4. Makkhan or Desi Butter

    39 - 44 (6 Pages)
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  5. Creamery Butter

    45 - 90 (46 Pages)
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  6. Table Spreads

    91 - 118 (28 Pages)
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  7. Ghee and Butter Oil

    119 - 160 (42 Pages)
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  8. Nutritional Aspect of Milk Fat

    161 - 166 (6 Pages)
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  9. By-Products From Fat Rich Product Industry

    167 - 186 (20 Pages)
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  10. Food Regulatory and Quality Assurance Aspects

    187 - 206 (20 Pages)
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