This book has been composed with the intention of serving as a resource for undergraduate students who are enrolled in Dairy Technology programs at institutions of higher learning throughout the nation, including both Dairy Science Colleges and Agricultural and Deemed Universities.
01 Introduction 02 Cream 03 Makkhan of Desi Butter 04 Creamery Butter 05 Table Spreads 06 Ghee and Butter Oil 07 Nutritional Aspect of Milk Fat 08 By-Products From Fat Rich Product Industry 09 Food Regulatory and Quality Assurance Aspects