A comprehensive website, Dairyforall, deals with milk, composition of milk in different breeds of animals, milk products like cream, butter, butteroil, ice cream, cheese, dried milk, yoghurt etc. and the technology of their manufacturing.

This website is ideal for students of dairy and food science, connoiseur of food, and any one simply interested in the dairy field.

Milk is an ideal food not only for the young ones but also for the aged ones and convalescents alike. It is rich in carbohydrate primarily lactose, protein mainly casein and fat. Further minerals like calcium, phosphorous, sodium, potassium and magnesium are present in appreciable quantities.

Milk provides considerable quantity of thiamine, riboflavin, niacin, pyridoxine, pantothenic acid, biotin, folic acid, vitamin B₁₂ etc. apart from Vitamin C.

A special section on human milk which provides exclusive information to the new mother, advantage of breast feeding over milk formula and benefits accrued to the mother and infant through breast feeding. The new born is nourished by the first secretion from the mammary gland called colostrum which is very rich in immunoglobulin, fat , protein apart from higher mineral content. The secretory product colostrum contains more vitamin A, vitamin D, iron, calcium, magnesium, chlorides and phosphorus than normal milk. In bovine milk and colostrum the principle immunoglobulins are IgG and IgA.

Carrot serves as a rich source of beta-carotene, and can be used in many ways. It can be consumed as such in raw form or used to prepare various dishes by cooking. Carrot juice serves as a rich repository of the nutrients contained in the carrot. Drinking the carrot juice as such may not be liked by every one but using it to produce Carrot Milk is another wonderful thing you always look for! Go ahead and read it!!

An exclusive chapter devoted to goat milk which is rapidly gaining importance as an ideal substitute for preparing infant milk formula over cow milk.

Different types of milk preparations can be made from milk like fermented milk, homogenized milk, sterilized milk, soft curd milk, flavoured milk, vitaminized milk, irradiated milk, mineralized milk, acidophilus milk, frozen concentrated milk depending upon the taste and preference of the consumers.

You might have tasted ice cream but do you know how the ice cream is prepared and what goes into its making? Check the step by step details of ice cream preparation and the ingredients required for the ice cream mix here.

Manufacture of cheese, casein, paneer and channa results in production of a byproduct known as whey which contains approximately 5% of nutritionally superior milk constituents like lactose, whey proteins, water soluble vitamins and minerals. The whey, which will otherwise go waste, can be utilized in the preparation of whey powder or whey protein concentrate, has many applications in food industry.

The section on Indian dairy products caters exclusively to the palates of the Indian customers on the preparation of special dishes from milk which has Indian flavour like khoa, peda, channa, burfi, gulab jamun, paneer, sandesh, rasagolla, shrikhand, misti dahi, wheyvit, kulfi, channa-kheer, channa-murki, pantooa and more and more.....

Learn more about the therapeutic benefits of Bifidus milk and preparation of fermented milk products using Bifidobacterium bifidum, which colonizes the intestine of breast fed infants. You can get yourself accustomed to the beauty of the bifidus milk and how to prepare it in the absence of breast milk when you dig deep here.

Drive away the doubts about milk from your mind when you enter the FAQ section, which lucidly illustrates in simple language on common misconceptions about milk like why you should pasteurize your milk (cow, buffalo or goat milk) before drinking it, what is lactose intolerance, and why you can not prepare ice cream with your home refrigerator. More information on the frequently asked questions are provided here.

Probiotic may be known to everyone but Prebiotic is relatively a newer concept which is nothing but food ingredients, like dietary fibres or oligosaccharides that cannot be digested other than by some specific bacteria and hence (prebiotic) involved in selectively stimulating the growth and activity of probiotics to benefit he health of the host.

Related Topics of Interest
How to detect adulteration in milk and what are the tests available?
What is synthetic milk and how to differentiate it from genuine milk?
Lactic acid bacteria and their probiotic properties
How to prepare delicious dishes from milk? Click here for Recipe
Learn more about starter cultures used in dairy industry
Packaging materials used for milk and dairy products
Water supply in processing dairies
Tips to start a dairy plant
Learn more about nutrients in cheese


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