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Traditional Dairy Products 2016 Traditional Dairy Products M. Ranganadham Sathish Kumar M. H. Devraja H. C. F. C. Garg TRADITIONAL DAIRY PRODUCTS M. Ranganadham Department of Dairy Technology SVVU, Tirupati Sathish Kumar M. H., Devraja H. C. & F. C. Garg Dairy Technology Division NDRI, Karnal "Hope" is one of god's greatest gifts to all of us. Because It’s the magic that inspires us to keep trying, Learning, loving & living... Editor 2 Traditional Dairy Products www.AgriMoon.Com TRADITIONAL DAIRY PRODUCTS 3(2+0+2) Course Outlines Module 1: Introduction to traditional dairy products Lesson 1. History and developments in traditional dairy products Lesson 2. Classification of traditional dairy products Module 2: Khoa Lesson 3. Khoa – Definition, varieties and standards Lesson 4. Methods of preparation of khoa Lesson 5. Chemical composition; factors affecting quality and yield of khoa Lesson 6. Packaging and shelf life of khoa; defects in khoa and uses of khoa Module 3: Khoa based sweets Lesson 7. Peda – Product description, method of preparation, quality, packaging and shelf life Lesson 8. Burfi – Varieties, standards, method of preparation, chemical composition, quality, packaging and shelf life Lesson 9. Kalakand – Product description, method of preparation, chemical composition, packaging and shelf life Lesson 10. Milk Cake – Product description, method of preparation, quality, packaging and shelf life Lesson 11. Gulabjamun – Product description, method of preparation, quality, packaging and shelf life Module 4: Rabri Lesson 12. Product description, methods of preparation, yield, packaging and shelf life Module 5: Basundi Lesson 13. Product description, method of preparation, yield, packaging and shelf life Module 6: Payasam/Kheer Lesson 14. Varieties, method of preparation, yield, packaging and shelf life Module 7: Chhana Lesson 15. Channa – Definition and product description, methods of preparation Lesson 16. Preparation of chhana from buffalo milk Lesson 17. Yield, packaging and preservation of chhana; shelf life and defects Module 8: Chhana based sweets Lesson 18. Rasogolla – Product description, preparation, quality, packaging and shelf life Lesson 19. Sandesh – Varieties, method of preparation, quality, packaging and shelf life Lesson 20. Preparation of Rasomalai, Rajbhog, Pantooa, Chhana Podo Module 9: Paneer Lesson 21. Product description, standards, methods of manufacture Lesson 22. Recent developments in paneer manufacture, yield, composition, factors affecting quality, packaging and shelf life 3 Traditional Dairy Products www.AgriMoon.Com Module 10: Fermented Dairy Products Lesson 23. Dahi – Methods of preparation, quality, packaging, shelf life and defects Lesson 24. Misti dahi – method of preparation, quality, packaging and shelf life, defects Lesson 25. Chakka – Product description, method of preparation Lesson 26. Shrikhand – Methods of production, packaging and shelf life Lesson 27. Lassi and Chhachh/Mattha (Country Buttermilk) – Methods of manufacture, packaging and shelf life, defects Module 11: Miscellaneous traditional dairy foods Lesson 28. Raita, Kadhi, Dahiwada and Raabadi Module 12: Innovative processes for traditional dairy products Lesson 29. Application of Membrane Technology Lesson 30. Convenience formulations for traditional dairy products Module 13: Microbiology of traditional dairy products Lesson 31. Microbiological quality and safety aspects of traditional dairy products 4 Traditional Dairy Products www.AgriMoon.Com Module 1. Introduction to traditional dairy products Lesson 1 HISTORY AND DEVELOPMENTS IN TRADITIONAL DAIRY PRODUCTS 1.1 Introduction Milk plays a significant role as a source of animal protein in the average Indian diet which is predominantly vegetarian. Because of higher ambient temperatures prevailing in Indian sub-continent, ancient Indians developed more stable products from milk for conservation of its nutritional goodness. So the ethnic dairy foods, commonly termed as traditional or Indian indigenous milk products, were developed over ages utilizing locally available equipment, utensils and manufacturing procedures. 1.2 Definition of Traditional Indian Dairy Products Traditional Indian dairy products or Indian Indigenous milk products can be defined as all milk products which are native of India and which were evolved over ages utilizing locally available fuels and cooking ware. The wide array of Indigenous milk products are poised to take strong industrial footing in the years to come with the development and application of mechanized manufacturing technologies and unit operations. A wide range of Indian milk sweets made in different parts of the country are very popular amongst all male and female, young and old population. No special event or a celebration is considered complete without serving and distributing the sweets to relatives and friends which are essentially made with the indigenous dairy products as a base. 1.3 Status, Scope & Challenges of Traditional Milk Products Traditional Indian Dairy products are those products which are known in this country for ages. Milk and milk products formed the main food of Vedic Indians. Khoa sweets have been the item of choice for centuries in India. In early Buddhist and Jain eras, there is a mention that sweets were prepared from thickened milk named as Sihakesara and Morandeku. The rich people used to enjoy such sweets at the end of their meals. Buddha allowed his followers to carry some sweets during journeys, where it was difficult to get food stuff. In the Maurya period, the sweets were prepared from concentrated milk with the addition of honey, jaggery or sugar. In the post-Maurya period (AD 750 to 1200), milk was used in various forms. The milk was drunk when half of the quantity was evaporated. The milk was very much relished when the quantity of milk was reduced to one third of the original quantity. When milk was reduced to one-sixth of the original quantity, it was used for preparing sweets and when it was reduced to one-eighth, it was called Sarkara (Powder). The ancient medical literature states that the physical and mental happiness of individuals depend on the food they take. India has become the largest producer of milk in the world. It produces more than 118 million tons of milk annually, as in the year 2011. Milk production in India is highly seasonal. The availability of milk is abundant after monsoons and all through the winter which is flush season, the quantity of milk in the summer declines which is lean season. It is happening over the centuries in our country. When we have too much production of any commodities without a matching demand, price come down and that is where the indigenous dairy products play their balancing role. Surplus milk in the evening is boiled and converted into dahi, then to makkhan and finally to ghee which has a shelf life of about one year. In India only 5-6% of total milk is converted into western type of products in the organized sector. Nearly half of the milk produced in India (50-55%) is utilized for the manufacture of traditional milk products and approximately 45.7% is used as fluid milk. Only about 20% of the total milk produced is processed by the organized dairy sector. Collection of the entire surplus milk from about 5.8 lakh villages and its processing requires huge capital investment on equipments, buildings and other infrastructure. The milk that is supplied in the cities and towns is very expensive as a result of high costs of procurement, processing and packaging and due to losses because of souring of milk. Conversion of surplus milk into indigenous milk products in and 5 Traditional Dairy Products www.AgriMoon.Com around production areas is least expensive and more profitable. A large proportion of the milk is converted into indigenous dairy products such as khoa, chhana, paneer and khoa and chhana based sweets. 1.3.1 Pattern of milk utilization in India The milk plants in India usually receive 2.5% substandard milk due to unhygienic conditions of milk production, existence of middle man and adulteration, high ambient temperature, inadequate cooling facilities and transport arrangement and lack of appreciation for production of A grade milk. The rejection of substandard milk adversely affects the commercial interest of milk producers especially during summer. The high acid unsold milk can be profitably converted into danedar (granular) khoa for the preparation of Kalakand, Birthday cakes, Toffee and related sweets, etc. Traditional products account for over 40% of all dairy products consumed in the country. Due to lack of adequate processing and preservation methods, the manufacture and trading these products is confined to Halwais. Although authentic statistical data are not available, it is estimated that the value of Khoa and chhana based sweets if put together would be more than Rs.100, 000 million which is double the value of milk handled by the organized dairy sector. Table 1.1 Milk utilization pattern in India 1.4 Swot Analysis of Traditional Dairy Product Sector Strengths: • Traditional dairy products enjoy mass appeal. • Simple manufacturing technologies which are well established for small-scale operations. • Skilled manpower for cottage scale operations available. • Lower cost of production and high profit margins. • Markets are well established • Easily available market • Traditional dairy products require low infrastructure and operational overhead costs • An optimistic demand profile-consumption likely to grow at an annual rate more than 20% • Permit significant value
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