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NOVEL DAIRY PROCESSING
TECHNOLOGIES
Techniques, Management, and Energy Conservation
Innovations in Agricultural and Biological Engineering

NOVEL DAIRY PROCESSING

TECHNOLOGIES
Techniques, Management, and Energy Conservation

Edited by
Megh R. Goyal, PhD
Anit Kumar, MTech
Anil K. Gupta, PhD
Apple Academic Press Inc. Apple Academic Press Inc.
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© 2018 by Apple Academic Press, Inc.
Exclusive worldwide distribution by CRC Press, a member of Taylor & Francis Group
No claim to original U.S. Government works
Printed in the United States of America on acid-free paper
International Standard Book Number-13: 978-1-77188-612-3 (Hardcover)
International Standard Book Number-13: 978-1-315-16712-1 (eBook)
All rights reserved. No part of this work may be reprinted or reproduced or utilized in any form or by any
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cording, or in any information storage or retrieval system, without permission in writing from the publish-
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This book contains information obtained from authentic and highly regarded sources. Reprinted material
is quoted with permission and sources are indicated. Copyright for individual articles remains with the
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and identification without intent to infringe.
Library and Archives Canada Cataloguing in Publication

Novel dairy processing technologies : techniques, management, and energy conservation / edited by
Megh R. Goyal, PhD, Anit Kumar, MTech, Anil K. Gupta, PhD.
(Innovations in agricultural and biological engineering)
Includes bibliographical references and index.
Issued in print and electronic formats.
ISBN 978-1-77188-612-3 (hardcover).--ISBN 978-1-315-16712-1 (PDF)
1. Dairy products industry--Technological innovations. 2. Dairy processing. 3. Milk--Pasteurization. I.
Goyal, Megh Raj, editor II. Kumar, Anit, editor III. Gupta, Anil K., 1966- editor IV. Series: Innovations
in agricultural and biological engineering
SF250.5.N68 2017 637 C2017-907441-5 C2017-907442-3
Library of Congress Cataloging-in-Publication Data

Names: Goyal, Megh Raj, editor. | Kumar, Anit, editor. | Gupta, Anil K. (Anil Kumar), 1966- editor.
Title: Novel dairy processing technologies : techniques, management, and energy conservation / editors:
Megh R. Goyal, Anit Kumar, Anil K. Gupta.
Description: Waretown, NJ : Apple Academic Press, 2017. | Series: Innovations in agricultural & biological
engineering ; volume 17 | Includes bibliographical references and index.
Identifiers: LCCN 2017055545 (print) | LCCN 2017056542 (ebook) | ISBN 9781315167121 (ebook) |
ISBN 9781771886123 (hardcover : alk. paper)
Subjects: LCSH: Dairy processing. | Dairying.
Classification: LCC SF250.5 (ebook) | LCC SF250.5 .N684 2017 (print) | DDC 338.4/7637--dc23
LC record available at https://lccn.loc.gov/2017055545

Apple Academic Press also publishes its books in a variety of electronic formats. Some content that appears
in print may not be available in electronic format. For information about Apple Academic Press products,
visit our website at www.appleacademicpress.com and the CRC Press website at www.crcpress.com
CONTENTS

List of Contributors.................................................................................. vii

List of Abbreviations................................................................................. xi
Preface 1 by: Megh R. Goyal....................................................................xv
Preface 2 by: Anit Kumar.......................................................................xvii
Foreword 1 by: D. C. Saxena...................................................................xix
Foreword 2 by: Ashutosh Upadhyay........................................................xxi
Foreword 3 by: Vijender Mishra........................................................... xxiii
Warning/Disclaimer................................................................................ xxv
About the Senior Editor-in-Chief..........................................................xxvii
About Co-Editor Anit Kumar.................................................................xxix
About Co-Editor Anil K. Gupta.............................................................xxxi
Other Books on Agricultural & Biological Engineering.....................xxxiii
Editorial.............................................................................................. xxxvii

PART I: Emerging Processing Technologies in the Dairy Industry.... 1

1. Technology of Ohmic Heating for the Pasteurization of Milk................. 3
Asaad Rehman Saeed Al-Hilphy, Haider I. Ali, and Ghassan F. Mohsin

2. Advances in Microwave-Assisted Processing of Milk............................. 47

S. S. Shirkole and P. P. Sutar

3. Advancement in the Ghee Making Process............................................. 61

Pramod Kumar, Raman Seth, Hitesh Patel, Anit Kumar, Durga Shankar Bunkar, and
Mohammed Nayeem

4. Technological Interventions in Kulfi Production: A Review..................... 75

Kumaresh Halder, Amit Juneja, Subrota Hati, and Chandan Solanki

5. Hybrid Technology for the Pasteurization of Milk................................. 93

Shilpi Singh, Jayeeta Mitra, and Viswanatha Angadi
vi Contents

PART II: Drying Techniques in the Dairy Industry..........................115

6. Classification of Dried Milk Products.................................................... 117
Rachna Sehrawat, Prabhat Kumar Nema, Pramod Kumar, and Anit Kumar

7. Osmotic Dehydration: Principles and Applications in the

Dairy Industry.......................................................................................... 135
Adarsh M. Kalla and Devaraju Rajanna

PART III: Energy Conservation: Opportunities in the

Dairy Industry............................................................................... 155
8. Food Safety and Management Systems (FSMS): Applications
in the Dairy Industry............................................................................... 157
Angadi Viswanatha, C. Ram Kumar, Jayeeta Mitra, and S. S. Roopa

9. Economic Analysis of Milk Marketing: Case Study in Haryana......... 177

Anil K. Gupta

10. Dairy Foods: Allergy and Intolerance.................................................... 225

Mohammed Nayeem, Gurdeep Rattu, Rohant Dhaka, Ajay Kumar Kashyap,
Nishant Kumar, and Pramod Kumar

PART IV: Management Systems and Hurdles in the

Dairy Industry.................................................................................241
11. Day Lighting in Dairy Farms.................................................................. 243
Bhavesh B. Chavhan, A. K. Agrawal, C. Sahu, S. S. Chopde, and Adarsh M. Kalla

12. Refrigeration Principles and Applications in the Dairy Industry ...... 253
A. G. Bhadania

13. Energy Audits and Its Potential as a Tool for Energy Conservation
in the Dairy Industry .............................................................................. 269
A. G. Bhadania

Glossary of Technical Terms........................................................................... 283

Index.................................................................................................................. 291
LIST OF CONTRIBUTORS

Adarsh M. Kalla
Department of Dairy Engineering, Dairy Science College, Karnataka Veterinary Animal and
Fisheries Sciences University, Mahagoan Cross, Kalaburagi 585316, Karnataka India.
E-mail: [email protected]
Ajay Kumar Kashyap
Department of Agricultural and Environmental Science, National Institute of Food Technology
Entrepreneurship and Management (NIFTEM) Kundli, Haryana, India

Amit Juneja
National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131028
Haryana, India
Angadi Viswanatha
Department of Food Microbiology, Agriculture College Hassan, University of Agricultural Sciences
(UAS), Bangalore 573225, India. E-mail: [email protected]

Anil K. Gupta
Department of Agricultural Economics, College of Agriculture, CCS Haryana Agricultural
University, Hisar 125004, Haryana, India. E-mail: [email protected] [email protected]

Anit Kumar
Department of Food Science and Technology, National Institute of Food Technology
Entrepreneurship and Management, Plot No. 97, Sector 56, HSIIDC Industrial Estate, Kundli,
Sonipat 131028, Haryana, India. E-mail: [email protected]

Asaad Rehman Saeed Al-Hilphy

Department of Food Science, College of Agriculture, University of Basrah, Basrah City, Iraq.
E-mail: [email protected]

Ashok K. Agrawal
Department of Dairy Engineering, College of Dairy Science and Food Technology, Chhattisgarh
Kamdhenu Vishwavidyalaya (CGKV), Raipur 492012 India, E-mail: [email protected]

Ashutosh Upadhyay
National Institute of Food Tech. Entrepreneurship & Management (NIFTEM), Plot No. 97, Sector
56, HSIIDC Industrial Estate Kundli, Sonipat 131028, Haryana India.
E-mail: [email protected]

Bhavesh B. Chavhan
Department of Dairy Engineering, College of Dairy Technology Maharashtra Animal and Fisheries
Sciences University, Udgir, Nagpur 413517, India. E-mail: [email protected];
[email protected]

C. Ram Kumar
Department of Food Science and Technology, College of Agriculture, Hassan, University of
Agricultural Sciences, Bangalore 573225, India
viii List of Contributors

C. Sahu
Department of Dairy Engineering, College of Dairy Science and Food Technology, Chhattisgarh
Kamdhenu Vishwa Vidyalaya (CGKV), Raipur 492012, India

Chandan Solanki
ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana 141001, Punjab,
India. E-mail: [email protected]

D. C. Saxena
Sant Longowal Institute of Engineering & Technology, Longowal, 148106, Sangrur Punjab, India.
E-mail: [email protected]
Devaraju Rajanna
Department of Dairy Engineering, Karnataka Veterinary Animal and Fisheries Sciences University,
Dairy Science College, Mahagoan Cross, Kalaburagi 585316, Karnataka, India
Durga Shankar Bunkar
Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu
University, Varanasi 221005, India

G. Bhadania
Department of Dairy Engineering, Sheth M. C. College of Dairy Science, Anand Agricultural
University, Anand 388110, India. E-mail: [email protected]

Ghassan F. Mohsin
Vocational School, Maysan City, Iraq. E-mail: [email protected]

Gurdeep Rattu
Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship
and Management (NIFTEM) Kundli, Haryana, India

Haider I. Ali
Department of Food Science, College of Agriculture, University of Basrah, Basra City, Iraq.

Hitesh Patel
Dairy Chemistry Division, National Dairy Research Institute, Karnal 132001, Haryana, India

Jayeeta Mitra
Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur,
Kharagpur 721302, India. E-mail: [email protected]; [email protected]

Kumaresh Halder
National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131028
Haryana, India. E-mail: [email protected]

Megh R. Goyal
Retired Faculty in Agricultural and Biomedical Engineering from General Engineering Department,
University of Puerto Rico – Mayaguez Campus; and Senior Technical Editor-in-Chief in Agriculture
Sciences and Biological Engineering, Apple Academic Press Inc., USA.
E-mail: [email protected]

Mohammed Nayeem
Department of Food Science and Technology, National Institute of Food Technology
Entrepreneurship and Management (NIFTEM) Kundli, Haryana, India.
E-mail: [email protected]
List of Contributors ix

Nishant Kumar
Department of Agricultural and Environmental Science, National Institute of Food Technology
Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India

P. P. Sutar
Department of Food Process Engineering, National Institute of Technology, Rourkela 769008,
Odisha, India. E-mail: [email protected]; [email protected]

Prabhat Kumar Nema

Department of Food Engineering, National Institute of Food Technology Entrepreneurship and
Management, Plot No. 97, Sector 56, HSIIDC Industrial Estate, Kundli, Sonipat 131028, Haryana
Pramod Kumar
Dairy Chemistry Division, National Dairy Research Institute (NDRI), Karnal 132001, Haryana,
India. E-mail: [email protected]
Rachna Sehrawat
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and
Management, Plot No. 97, Sector 56, HSIIDC Industrial Estate, Kundli, Sonipat 131028, Haryana,
India. E-mail: [email protected]

Raman Seth
Dairy Chemistry Division, National Dairy Research Institute, Karnal 132001, Haryana, India

Rohant Dhaka
Department of Food Science and Technology, National Institute of Food Technology
Entrepreneurship and Management (NIFTEM) Kundli, Haryana, India

S. S. Roopa
Britannia Industries Ltd., Plot # 23, Bidadi Industrial Area, Bidadi Hobli, Ramanagara 562109
Karnataka, India
S. S. Shirkole
Department of Food Process Engineering, National Institute of Technology, Rourkela 769008,
Odisha, India
Santosh S. Chopde
Department of Dairy Engineering, College of Dairy Technology at Udgir, COVAS Campus,
Kavalkhed Road, Udgir 413517 (MS), India

Shilpi Singh
Food Process Engineering, Department of Agricultural and Food Engineering, Indian Institute of
Technology, Kharagpur 721302, India. E-mail: [email protected]

Subrota Hati
SMC College of Dairy Science, Anand Agricultural University (AAU), Anand 388001, Gujarat,
India

Vijendra Mishra
Department of Basic and Applied Sciences, National Institute of Food Tech. Entrepreneurship &
Management (NIFTEM), Plot No. 97, Sector 56, HSIIDC Industrial Estate, Kundli, Sonipat 131028,
Haryana, India
LIST OF ABBREVIATIONS

Ab antibody
ALP associated alkaline phosphatase
ASHARE American Society of Heating, Air Conditioning and
Refrigerating Engineers
ATP adenosine tri phosphate
AU American unit
BEE Bureau of Energy Efficiency
BSA bovine serum albumin
bST bovine somatotropin
CCL critical control limit
CCP critical control point
CFU colony forming units
CGKV Chhattisgarh Kamdhenu Vishwavidyalaya
CGR compound growth rate
CIP clean-in-place
CMA cow’s milk allergy
CO2 carbon dioxide
COD chemically oxygen demand
COP coefficient of performance
CRI color rendition index
CRIE crossed radio-immuno electrophoresis
CV coefficient of variation
D diffusion coefficient of water from homogeneous
material during osmotic dehydration
D1 diffusion coefficients of water from the core of the
material to the dehydration front
D2 diffusion coefficients of water from the core of the
material to across the front
D3 diffusion coefficients of water from the core of the
material through the osmotically treated material into the
osmotic solution
DM dry matter
EpiPen epinephrine
xii List of Abbreviations

ESL extended shelf life

ETP effluent treatment plant
Fc foot candles
FFA free fatty acids
FSMS food safety management system
FSSAI Food Safety and Standards Authority of India
GC gas chromatography
GC–MS gas chromatography and mass spectroscopy
GHG greenhouse gas
GMP good manufacturing practices
HACCP hazard analysis and critical control point
HDDCF Haryana Dairy Development Cooperative Federation Ltd.
HP high pressure
HPH high pressure homogenization
HPP high pressure processing
HPS high pressure sodium
HTST high temperature short time
HX heat exchanger
ICAR Indian Council of Agricultural Research
IDF International Dairy Federation
Ig immunoglobin
IgE immunoglobulin E
IGF insulin-like growth factor
INR Indian rupees
ISO International Organization for Standards
IU international unit
KDa kilodalton
kV kilovolt
L/d liters per day
LAB lactic acid bacteria
LDL long-day lighting
Lf lactoferrin
LP low pressure
LTLT low temperature long time
M/MO relative moisture content
MH metal halide
MSNF milk solids not fat
MSU Michigan State University
List of Abbreviations xiii

NACICMR Nutritional Advisory Committee of the Indian Council of

Medical Research
NCA National Commission on Agriculture
NDRI National Dairy Research Institute
NGOs non-government agencies
NIFTEM National Institute of Food Technology Entrepreneurship
and Management
NIR near infrared
NLT not less than
NMT not more than
OFP operation flood program
OPRP operational pre-requisite program
PEF pulse electric field
PFA prevention of food adulteration
PRL hormone prolactin
PRP pre-requisite program
RHT reduced heat treatment
RLU relative light units
SG specific gravity
SNF solids not fat
SPC system performance coefficient
SSOPs sanitary standard operating procedures
TBA thiobarbituric acid
TES thermal energy storage system
TNDC Tamil Nadu Dairy Development Corporation
TR ton of refrigeration
UASB up-flow anaerobic sludge blanket reactor
UASI ultrasonication-assisted spray ionization
UHT ultra-high temperature
USFDA United States Food and Drug Administration
VCRS vapor compressor refrigeration system
ZP cell disintegration index
α-Lac alpha-lactalbumin
β-Lg beta-lactoglobulin
Δx thickness of moving dehydration front
PREFACE 1

Milk is nutritious, appetizing, and nature’s perfect food; it is recommended

by nutritionists for the development of a sound body and is consumed by
all sectors of people. Demand for milk is greater in developed countries
as compared to developing countries, but the gap has narrowed due to an
increase in urbanization, population, and consumption. India ranks first
in milk production, accounting for 18.5% of world production, achieving
an annual output of 146.3 million tons during 2014–2015 as compared
to 137.69 million tons during 2013–2014, recording a growth of 6.26%,
whereas the Food and Agriculture Organization (FAO) has reported a 3.1%
increase in world milk production from 765 million tons in 2013 to 789
million tons in 2014. Pasteurized milk and ultra-high temperature (UHT)
milk market share in 2014 has increased to 83.7 and 6.9% (by volume),
respectively, compared to 81.9 and 5.2% in 2013.
A milk product is produced from the milk of mammals. Dairy products
are usually high energy-yielding food products. A production plant for the
processing of milk is called a dairy or a dairy factory. Apart from breastfed
infants, the human consumption of dairy products is sourced primarily
from the milk of cows, water buffaloes, goats, sheep, yaks, horses, camels,
domestic buffaloes, and other mammals. Dairy products are commonly
found throughout the world.
I recall my childhood. I was breastfed by mother until I was 8 years old.
It calmed me down from my nervousness and hypertension and imparted
to me security in the lap of my mother. Until I was in fifth grade, I and my
paternal family never tasted dairy milk except a few drops in an Indian
tea. In sixth grade, once a day, I and my classmates were asked to sit on a
1 × 50 m2 mat and were served one 16-oz glass of milk (that was prepared
from milk powder of American origin) by American Peace Corps volun-
teers. I enjoyed not only drinking the milk but also the dedication of these
volunteers. What a gesture to the undernourished students in developing
countries!
At the 49th annual meeting of the Indian Society of Agricultural Engi-
neers at the Punjab Agricultural University (PAU) during February 22–25
of 2015, a group of ABEs and FEs convinced me that there is a dire need to
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