Outlines of dairy technology
-Sukumar de 1st edition

Master the science and commerce of milk. Sukumar De’s seminal work is the definitive manual for understanding the processing, preservation, and distribution of milk and milk products. Tailored specifically to the Indian dairy industry, it covers everything from the chemistry of raw milk to the industrial production of traditional and Western dairy delicacies.
Core Features
Comprehensive Milk Physics: Detailed exploration of the physical and chemical properties of milk, including specific gravity, viscosity, and the factors affecting fat and SNF (Solid-Not-Fat) content.
Market Milk Processing: Step-by-step guidance on modern dairy plant operations, including filtration, clarification, pasteurization (LTLT/HTST), and homogenization.
Traditional Indian Dairy Products: Specialized chapters on the standardized production of Khoa, Chhana, Paneer, Ghee, and Dahi, focusing on yield optimization and quality.
Western Dairy Technology: Technical insights into the manufacturing of Cheese, Butter, Ice Cream, Condensed Milk, and Milk Powders.
By-product Utilization: Explores the industrial use of whey and skim milk, highlighting tech innovations that turn waste into valuable nutrition.