Contents: Foreword. Acknowledgments. 1. Consumer awareness/N.S. Rathore. 2. Basics and fundamentals of consumer awareness/N.S. Rathore. 3. Consumer awareness towards processed food products/V.B. Singh. 4. Food coloration - safety aspects and measurements/A.S. Jhala. 5. Quality assurance of food products-the regulatory institution/A.S. Jhala and G.K. Mathur. 6. National and international standards for milk products/G.K. Mathur. 7. Quality of raw milk in India/G.K. Mathur. 8. Consumer awareness - standards for product and equipment manufacturing/L.K. Murdia and Sunil Paliwal. 9. Fried foods may contain toxic substance/A.K. Sankhla. 10. Honey - it is more than just sweet/S.S. Chasta. 11. Evaluation of butter/S.S. Chasta. 12. Detection of additives and preservatives in milk/S.S. Chasta. 13. Processed foods : status and potential/S.S. Chasta. 14. Quality water and human health/P. Subramanian. 15. Marketing potential of traditional dairy products/Ritu Singhvi and R.S. Sodhi. 16. Consumer awareness and energy regulations/A.K. Kurchania. 17. Role of Udaipur dairy in consumer awareness/Karun Chandaliya. 18. Home to industry : an emerging issue in consumer awareness/Maya Choudhary. 19. Understanding food labeling for better consumer awareness/S.K. Jain. 20. Energy requirements in commercial dairy production/Deepak Sharma. 21. Detection of foreign fats and oils in milk and ghee/S.S. Chasta. 22. Food spoilage and food poisoning/P. Subramanian. 23. Amendments in consumer protection act and its implications/Suman Singh. 24. Milk fat - foe or friend/A.K. Sankhla. 25. PFA act - ensure healthy food for a healthy future/Suman Singh. 26. Organic farming - new trends in food industry and consumer awareness/L.K. Murdia. 27. Green food labels/Jully Vijayvargiya. 28. Icecream-basic concept/Jully Vijayvargiya.

"With the growing attention of quality of food and dairy products, there is need to impart training and create awareness among consumers for the food and dairy products. This book includes number of points related to consumer awareness i.e. consumer exploitation, factors causing the exploitation, rights and duties of consumers in the food products, consumer products measure, legal aspects and food labeling. The book also includes present state of art of technology of processing various food and dairy products, the extend of spoilage and contamination of dairy and food products and method to access right quality products." (jacket)