04/09/23 1

Importance of Indigenous Dairy Products In Dairy

Industry Deepa B.G. MDK 801Jr.M.Tech (DM)

Contents Introduction Meaning of Indigenous Product Statistic Production and Consumption Comparision with western dairy

products. Milk in daily diet. Nutritional importance of Indian dairy

products. conclusion

INTRODUCTION

In India, Milk and milk products are highly valued in Indian society as a source oft nutrition.

Milk sweets are an inseparable part of wedding

ceremonies, feasts, festivals, social and religious occasions.

Boxes of sweet are a harbinger of good news, be it a birth or betrothal in the family, anniversaries, success in exam, landing the first job, promotion and the like one of the most popular and oldest Bengali sweet is named “Sandesh” (Message).

Estimated annual milk production is 103 . 4 million tonnes in India.

54% of total milk production is used for the product preparation.

46% total milk production is used as liquid milk.

Milk Utilization Pattern In India

Buffaloes contributes 54%, Cow 43 % and Goat 3% to India’s total milk out put.

The milk production in India serves 3 main user groups.

1.The household sector, mainly for the purpose of drinking, secondly for conversation into milk products such as curd. Makkhan, butter milk, Lassi and ghee for family use.

Contd….

2.The organized sector that processes milk into pasteurized liquid milk and largely western products.

3. The non-organized sector (dudhwala and

halwais) for urban liquid milk marketing and production of tradition products.

Sl.No. Product Percentage

A Liquid milk 46 %

B Traditional Products 56 %

a Ghee/Makkhan (Clarified butter)

33%

b Dahi 7 %

c Khoa 7 %

d Chhana/Paneer 3 %

e Western dairy product 4 %

Milk Utilization Pattern In India

Indian dairy product have low keeping quality than western dairy products.

Further, Indian dairy products are invariably prepared on small scale, while the reverse is true of western products.

The various Indian dairy products and their corresponding western counterparts have been presented in the table.

Comparison with Western Dairy Product

Indian dairy products and their corresponding western counterparts.Sl.

No

Indian Dairy Product

corresponding western dairy products

Method of Utilization of Product

A Concentrated Whole milk products

a. Kheer/Basundi Condensed milk For direct consumption

b. Khoa/Mawa Evaporated milk For direct consumption

c. Rabri Clotted cream For direct consumption

d. Kulfi Ice cream For direct consumption

B. Coagulated Milk Products

a. Dahi Curd/Yoghurt For direct consumption

b. Srikhandi Curd (Sweetened) For direct consumption

c. Paneer Soft cheese For spicy dishes

d. Chhana Lactic coagulated green cheese

As base for traditional sweets

C. Products of the clarified butter fat industry

a. Makkhan Butter Table use or as a frying medium

b. Ghee Butter oil Table use or as a frying medium

c. Lassi Butter milk As a beverage

d. Ghee - residue

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Contd……

MILK IN DAILY DIET

India is regarded as the first country to have developed products like dahi(yogurt),makkhan and ghee and to use them in daily diet.

Milk mixed with cereals and pulses has been

regarded as the staple food .

Milk plays a major role as a source of animal proteins in to the average Indian diet that is largely vegetarian.

Buttermilk or lassi, a by- product in the preparation of makkhan,is rich in milk protein and calcium. it forms a valuable accompaniment to the meal or snacks and also as a refreshing beverage.

Contd…..

Dahi is widely consumed along with meals.

Fermentation of milk, a greater amount of phosphorus and calcium is made available to the digestive system by their precipitation in the lower intestine-lassi, shrikhand.-enhances nutritive value of average diet.

Makkhan and ghee provide as much as one third of the fat in the Indian diet. Indians have cultivated a liking for the aromas and flavour of ghee as a cooking medium for various food preparations, including sweets.

For table use, ghee is served in melted form and mixed with rice or lightly spread on chapathis.

NUTRITIONAL IMPORTANCE OF INDIAN DAIRY PRODUCTS

Indian dairy products contain a significant proportion of milk nutrients and therefore are nutritious.

Milk desserts/puddings, based on cereals such as rice,wheat,occupy a prominent position in the indian diet,not only for their taste and delight of eating but also for their high nutritional value to the mixed protein in the product.

Contd….

For example ,kheer, traditional Indian dessert is made from rice and milk containing 4.1% fat and 12.5% total solids.

It is a rich source of proteins, minerals, vitamins and other nutrients reportedly,100g of kheer contained 388mg of calcium,237mg of phosphorus,3.4mg of ascorbic acid,118mg of thiamine,242IU of vitamin A, 277µg of nicotinic acid and 353µg of riboflavin.

Conclusion

Indian dairy products will increase the shelf life of milk.

Indian dairy products will decrease the storage space of raw material.

These products attracts the children when compare to milk.

Hence Indian dairy products has got huge

importance.