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Growing Markets NEW HORIZONS GROWING MARKETS FOR PACKAGED DAIRY PRODUCTS he Indian dairy industry produces nearly 200 million tones of milk per annum, out of which about 35 pc is pro- cured by organized plants largely for sale as packaged milk. Surplus milk is converted into Skim Milk Powder (SMP) and white butter for use in recombination and re- Tconstitution during the lean months. Huge inventories of SMP are lying in dairy warehouses with ex- isting shelf life. Low international prices of SMP do not favour export. Dairy manufacturers are demanding subsidy of 25 pc on its cost, enabling them to export the product. At present, SMP price is sta- bilized around Rs 220 per kg, which is not remunerative. Unless SMP and butter get sold, dairies will find it difficult to pay attractive prices for raw milk to milk producers. The future planning for dairy development in India en- visages doubling the quantity of milk procurement from producers up to 60 per cent by both private and coopera- tive dairies. The planners should rethink whether there is need for setting up extra spray drying facilities in spite of the problem faced in disposing off SMP stocks, or invest in new packaged products. Packaged milk and milk prod- ucts are best selling in the Indian markets. Milk powder, butter, ghee, cheese and ice cream produced by organ- ized sector have reached near saturation. New packaged products are being introduced to offer hygiene, quality, safety and convenient options to consumers in the back- drop of rampant adulteration by unscrupulous traders. Based on R&D, new product development should be ABOUT THE AUTHOR Prof (Dr) GS Rajorhia is President of Indian Dairy Association (IDA). He has been a recipient of the UNDP/FAO Fellowship for advanced research in Food Science and Technology at Cornell University, CSIRO Dairy Research, Jubilee Award for Outstanding Dairy Scientist and Rishabh-Shree Award of the Bhartiya Cattle Resource Development Foundation for perfecting technologies for traditional milk products 40 AGRICULTURE TODAY February 2021 NEW HORIZONS initiated. Quality, texture, flavour, conven- ience, packaging and consumer afford- ability are important criteria. New prod- ucts will drive rural prosperity and benefit consumers. Dairy processors can consider ad- mixing of botanicals or Ayurvedic ingredi- ents into milk for added functionality and health benefits. New products with new flavours and formats shall keep dairy processors growing. Traditional Indian Dairy Products The organized dairy sector has not done much in terms of investment in R&D for introducing a new range of products. Most of the traditional milk products and Generations of Indian diaspora ognized as one of the most efficient mithai sold by Halwais lacks quality and ways to build immunity. Ghee provides uniformity in texture, taste, safety and grew up consuming hundreds many amazing health benefits, which packaging. It is often laden with patho- of mithai largely prepared from makes it one of the most valuable foods genic microorganisms. This offers a huge of Ayurveda. Whey protein obtained market to the organized sector. milk and milk products. There from milk products have a great role to A long list of Indian products can be is huge scope for expanding play in boosting body immune functions taken up for industrial production. These due to their high antioxidant activity. The include heat concentrated products like traditional dairy products amazing nutritional benefits of whey Khoa, Basundhi, Rabri, milk food drink markets in foreign countries must also be utilized. Whey proteins are powders, milk-cereal based products, rich in cysteine and methionine which (Rice Kheer, Phirni, Mysore Pak, Halwa making equipment, continuous pack- get converted to glutathione through fried in desi ghee, Ghewar, Laddoo, Mal- aging systems, rapid quality and safety intracellular mechanism. Whey proteins pua, Jalebi, Imarti, Balushahi, Payasam, methods and creation of cooling facilities are a complete protein source to sup- Sewai, Shahi Tukda), Khoa/Mawa based across dairy value chain. Use of one or ply all the essential amino acids. Whey sweets like Burfi, Peda, Kalakand, a combination of these technologies and proteins contain lactoferrin, biopeptides Khurchan, Gulabjamun, Mewa-mishri, unit processes should be attempted for and immunoglobulins that have immune Kalajam, Pontoa and coagulated prod- mass scale production. enhancing bioactivity. Protein is needed ucts like Paneer and Chhana and milk Generations of Indian diaspora grew to offset inflammatory and catabolic food delicacies derived from them like up consuming hundreds of mithai largely conditions associated with many chron- Rasogolla, Rasomalai, Sandesh, Rajb- prepared from milk and milk products. ic and acute diseases. Other biologically hog, Cham Cham, Rasobhari, Mohan- Great scope exists for expanding tradi- active components of whey proteins are bhog, Mohanthal, etc. There are many tional dairy products markets in foreign alpha-lactalbumin and glycomacropep- products in fermented milk category, and countries. tide, demonstrating a range of immune cheeses from cattle, goat or sheep milk. A number of convenience traditional enhancing properties. milk products like Khoa Powder, Ra- The Nutrition Guidance for patients New Process Innovations sogolla Mix Powder, Gulabjamun Mix infected with Covid recommends the New process innovations have been Powder, Instant Kulfi Mix, Dahi Powder, consumption of about 150 to 200 g to- made to facilitate commercial produc- Lassi Powder, Dried Chakka, Dried Burfi tal protein per day (around 1.5 to 2 g/ tion of traditional milk products and milk Mix and many similar products were per- kg body weight). A balanced diet, which component fractionation, viz. membrane fected for commercial production by the includes a variety of fruits, vegetables, technology (reverse osmosis, ultra filtra- author of this article at NDRI, Karnal. and protein can significantly enhance tion, microfiltration, diafiltration), micro- They promise huge profit margins for the immunity and help in recovery from vi- wave heating, bactofugation, microen- dairy industry. ral infection. The dairy industry must capsulation, continuous khoa making take advantage of these scientific facts plants, mechanized paneer and chhana Dairy Challenge to Covid and develop specialty products to fight production system, continuous ghee Milk and milk products have been rec- Covid. February 2021 AGRICULTURE TODAY 41.
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