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214 Mechanized Production of Traditional Indian Dairy Products Mechanized Production of Traditional Indian Dairy Products: Present Status, Opportunities and Challenges Sunil Patel and A. G. Bhadania Department of Dairy Engineering, SMC College of Dairy Science, AAU, Anand-388110. Email: [email protected] India is number one producer of milk in the It is high time that concerned efforts are made by world, with an average production of 128 Million the experts and scientists to formulate value added Tones per annum in 2012; out of this about 50- dairy products with engineering interventions 55% of the total milk production is converted of innovative design of equipment to produce into traditional milk products, which is mainly hygienic products with economy of processing. confined to the cottage scale in the non-organized The commercial large scale production of Value sector. With the rapid growth of dairy industry in added dairy products with very good hygienic and our country, the technology and design of process sensory properties has necessitated sincere efforts equipment has also undergone needed changes for innovations in the designing of equipment for and equipment for making indigenous products the manufacture of Value Added Dairy Products. are no exception. The small-scale technology for With the rapid growth of dairy industry in our the preparation of indigenous products cannot be country, the technology and design of process exploited for industrial production. equipment is also undergoing changes. The small- Technical Articles Technical India has made substantial growth of urban and scale technology for the preparation of indigenous semi-urban areas. As a result, increasing number products cannot be exploited for industrial of persons in the cities is desirous of purchasing production, therefore innovations in the designing quality milk products and milk-based sweets. of equipment for the manufacture of value added The small scale techniques used at present for dairy products is the need to have premium the preparation of value added Traditional Indian prices for the locally produced high quality value Dairy Products (TIDP) can not be adopted for added dairy products. One of the strategies to industrial production. The current method for enhance our presence in world dairy market is the manufacture of indigenous dairy products are to promote R & D of value added quality dairy based on the techniques that remained unchanged products besides improving the traditional dairy over ages. Regardless of the volume of the products by innovative techniques, designing of production, they are manufactured primarily in equipment and mechanization for the manufacture jacketed kettles, which inherently suffers from of value added dairy products. India also needs to several disadvantages, where possibilities to develop innovative dairy products and modernize control and optimize heat treatment processes manufacturing of traditional dairy products. The are very limited. The equipment employed at the value addition of milk is an important aspect to cottage level is enlarged for the industrial level of be looked into by the dairy engineers, scientists operation. Consequently inefficient use of energy, and technologists. India has developed various poor hygiene, sanitation and non-uniform product innovative indigenous technologies over the quality associated with rural scale operation centuries, to preserve milk in the form of value crept into large-scale manufacture due to the added products. India can be a lead player to non-existence of processing equipment based on command the value added dairy products in the advanced techniques of production and sound global market by introducing innovations in the engineering principles. This has necessitated the designing of equipment for manufacture of value need for innovations in designing of equipment added dairy products. It also helps in opening new for the manufacture of value added dairy products. frontiers for indigenous dairy products through National Seminar on “Indian Dairy Industry - Opportunities and Challenges” 214 214 mechanization and innovations in designing of of a steam jacketed S.S. conical vat with a cone equipment to have exciting opportunities for angle of 60 degree. More (1987) developed an development of the rural economy of India. equipment which consists of a stationary jacketed drum having steam inlet, condensate outlet through Present Status of Mechanized Manufacture steam trap and pressure gauge. A prototype khoa of Traditional Indian Dairy Products making machine of mild steel working on the principle of SSHE has been successfully developed A variety of traditional milk products are by Christie and Shah (1988). Sunil Patel (1990) manufactured in India with most of them are region has studied heat transfer performance of scraped specific. The making of traditional milk products surface heat exchanger during khoa making. has essentially been a cottage scale enterprise within the basic process of their production, In order to overcome drawbacks of traditional variations exist from one unit to another that give method of khoa making, such as limited capacity, products their distinctive touch, taste and flavour. lot of time and labour requirement and necessity Now, technologies for mechanized production to clean pan between batches, Banerjee et al. of these products on industrial scale are being (1968) designed and developed an equipment for standardized. continuous khoa making. The method for production of khoa with this machine was standardized by Conventional methods of manufacture of De and Singh (1970). Rajorhia and Srinivasan Traditional Indian Dairy Products has inherent (1975) made improvements in the design of this disadvantages such as inefficient use of energy, plant by replacing mild steel with stainless steel. poor hygiene, fatigue on the operator, non-uniform Punjrath et al. (1990) have developed an inclined product quality etc. In order to overcome these scraped surface heat exchanger for continuous inherent disadvantages, attempt have been made khoa making. Dodeja et al. (1990) have described for mechanization of the process to develop batch, a continuous khoa making equipment operating semi-continuous, and continuous equipments on the principle of thin film scraped surface heat for manufacture of these products on large and exchanger. Christie and Shah (1992) studied the commercial scale. feasibility of manufacturing khoa using scraped Khoa is an indigenous milk product prepared by surface heat exchanger. Dodeja et al. (1992) concentration of milk and is widely used in India developed a continuous khoa making system Articles Technical and in neighboring countries as a base material for which consists of two SSHE equipped with scraper preparation of numerous sweets like penda, burfi, assembly. Bhadania (1998) has developed three gulabjamun, kalakand, etc. Generally three main stage continuous khoa making machine based types of khoa namely pindi, dhap and danedar on principle of scraped surface heat exchanger are recognized which differ mainly in body and and has studied heat transfer performance of the texture characteristics and are required for specific machine. types of sweets. Mechanization of manufacture of khoa based Rajorhia (1971) attempted a semi-commercial sweets like penda, halwa (Gajar Halwa, Dudhi process of khoa making using jacketed steam Halwa) is tried using Batch type Stainless Steel heated stainless steel kettle with built-in-stirrer. Version of SSHE developed at SMC College of Khoa making unit suitable for village level Dairy Science, Anand Agricultural University, operation has been developed by Sawhney et al. Anand. The process parameters are optimized for (1980) to overcome some of the problems faced in and the product was compared favourably with traditional method of khoa making. More (1983) products made by conventional method in the developed a prototype khoa making machine sensory and rheological profile, with better score working on the principle of SSHE and it has been and colour (Upadhyay et al., 1993). Jain (2010) claimed to perform satisfactorily on small and manufactured ‘Lauki Halwa’ & ‘Carrot Halwa’ medium scale production. Agrawala et al. (1987) using batch type multi purpose SSHE developed developed a conical process vat which consists at SMC College of Dairy Science, AAU, Anand, National Seminar on “Indian Dairy Industry - Opportunities and Challenges” 215 and studied its heat transfer performance. A tried at NDRI, Karnal, using conical process vat mechanized method of manufacture of burfi was and two-stage thin film SSHE with standardized developed by Palit and Pal (2005). Khojare and buffalo milk. ‘Basundi’ prepared in conical process Kumar (2003) standardized the parameters for vat, was good in body, texture, appearance and Burfi making in Conical Process Vat (CPV) from overall acceptability for processing time between Khoa. Pre-weight khoa obtained from Thin Film 80 to 100 min. (Agrawala et al., 1987a, More, SSHE was loaded in the CPV. 1987, Ranjeet, 2003, Dodeja et al., 2004). Patel et al, (2007) developed a mechanized system for A mechanized semi-continuos system is adopted Continuous Basundi Machine (CBM) based on the for the manufacture of gulabjamun from khoa at principle of thin film SSHE. Batch type Halwasan Sugam Dairy, Baroda (Banerjee, 1997). Efforts makimg Machine (BHM) is designed at SMC have been made to develop a commercial method College of Dairy Science, Anand Agricultural for manufacture of Rabri employing SSHE for University, Anand. concentration
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