ANUGA FoodTec India Dairy

Attendees, exhibitors & solutions

Who this event is for

Industry trends

Key trends shaping this market and its wider industry.

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Frequently asked

Glossary

1

HTST pasteurisation

High-Temperature Short-Time treatment: milk is heated to roughly 72-75 C for 15-20 seconds and then rapidly cooled. It is the continuous process used on the pasteurisers and plate heat exchangers typically shown on the dairy technology floor.

2

UHT treatment

Ultra-High Temperature sterilisation, normally in the 135-150 C range for a few seconds, followed by aseptic filling so milk can be stored ambient for months. Relevant when comparing shelf-stable milk, cream and flavoured dairy lines.

3

Aseptic filling

Filling a commercially sterile product into a sterile package inside a sterile chamber. Asked about at the show by processors moving from chilled to ambient distribution.

4

Homogenisation

Forcing milk at high pressure through a narrow valve to break fat globules into a fine emulsion, preventing cream separation. Usually specified alongside pasteurisation capacity in litres per hour.

5

Membrane filtration (MF/UF/NF/RO)

Pressure-driven separation used to concentrate milk protein, fractionate whey, standardise cheese milk or recover process water. A recurring subject for dairies producing WPC, casein and high-protein products.

6

CIP (clean-in-place)

Automated circulation of detergent, rinse and sanitiser through tanks, pipes, valves and fillers without dismantling the line. Hygiene design and CIP cycle time are key comparison points between equipment suppliers.

7

HACCP

Hazard Analysis and Critical Control Points, the food-safety management system buyers ask suppliers to document for dairy, beverage and ready-to-eat lines.

8

FSSAI

Food Safety and Standards Authority of India, the national regulator for food and dairy products. Indian processors and importers need FSSAI licensing and standards compliance, so ingredient and equipment suppliers are often asked how their line supports those requirements.

9

Cold chain

Temperature-controlled handling from farm bulk cooling through processing, distribution and retail. Covers bulk milk coolers, chillers, insulated transport and cold-store automation shown at the show.

10

Bulk milk cooler (BMC)

Farm or collection-centre chilling tank that rapidly cools raw milk to limit bacterial growth before transport to the processing plant.

11

Whey and WPC

Whey is the liquid by-product of cheese and casein production; whey protein concentrate (WPC) is a dried, filtered fraction used in sports nutrition, infant nutrition and bakery. Membrane and drying equipment for whey recovery is a common enquiry.

12

Spray drying

Converting concentrated milk, whey or cream into powder in a drying tower with controlled inlet and outlet air temperatures. Powder plants and their energy consumption are a frequent topic for Indian dairy processors.

13

Paneer, chhana and ghee lines

Indian dairy product categories: paneer and chhana are acid-coagulated soft cheeses, ghee is clarified butterfat. Continuous paneer and ghee processing equipment is a distinct demand segment at this show.

14

ESL (extended shelf life)

Products given a longer chilled shelf life through tighter hygiene, lower pasteurisation severity plus aseptic or ultra-clean filling, bridging the gap between fresh pasteurised and UHT milk.

15

Process automation (PLC/SCADA)

Control architecture that links pasteurisers, CIP, filling and utilities, giving recipe management, batch traceability and remote diagnostics. Exhibitors commonly quote recipe flexibility and integration with existing plant controls.