Keywords
Milk collection centers & bulk coolers, Cold chain & insulated transport, Reception, testing & clarification, Standardization (fat/SNF adjustment), Natural inhibitors (lactoperoxidase system), Homogenization (pressure, droplet size), Pasteurization (LTLT/HTST), UHT processing & aseptic packaging, ESL milk (extended shelf-life), Sterilized milk (in-container), Market milk types (toned, double-toned, standardized), Special milks (fortified, lactose-free, flavored, A2), Packaging formats (pouch, bottle, carton), Distribution systems & route planning, Quality/safety checks (MBRT, SPC, phosphatase test), Shelf-life factors (temperature, light, hygiene), Cleaning-in-place (CIP) & sanitation, Consumer labeling (FSSAI basics, date coding), Milk proteins (casein, whey) & fat globules,Nutritive value (calcium, vitamins, bioavailability), ICAR 6th Deans SyllabusTextbook on Market Milk
authored by: Rameshwar Singh & Dilip Sarang PophalyLength: 152 mm | Breadth: 18.5 mm | Height: 229 mm | Imprint: NIPA | Weight: 520 GMS
This book is a clear, start-to-finish guide to fluid milk—from how raw milk is collected and moved, to how it’s received, cleaned, kept safe, processed, packed, and delivered. It explains what happens at the plant (clarification, standardization, homogenization, pasteurization, UHT/ESL), how natural inhibitors like the lactoperoxidase system help short-term preservation, and how different market and special milks are made. With plain checklists and practical tips on cold-chain distribution and nutrition, it helps students and plant teams run safe, efficient, consumer-focused dairy operations
1. Dairy Industry in India and Abroad: Status and Scenario
2. Collection and Transportation of Raw Milk
3. Reception and Pretreatment of Milk
4. Preservation of Raw Milk and Natural Inhibitors in Milk
5. Milk Homogenization
6. Thermal Processing and Pasteurization of Milk
7. UHT Processing of Milk
8. Sterilized and ESL Milk
9. Market Milk
10. Special Milks
11. Distribution Systems for Processed Fluid Milk
12. Nutritive value of Milk