| DAIRY PROCESS TECHNOLOGIES FOR SMALL SCALE APPLICATION |
S. K. Kanawjia,* P. Narender Raju** and Yogesh Khetra**
Principal Scientist* and Scientist**
Division of Dairy Technology
Cheese and Fermented Foods Lab
National Dairy Research Institute, Karnal (Haryana) - 132001, India.
Milk occupies an exalted position in India. India has taken rapid strides in the last three decades in the dairy sector and has emerged as the world's largest with annual production 108 million tons (Bhasin, 2010) and fastest growing market for milk and milk products. Dairy markets in the new millennium are being increasingly shaped by twin strands of globalization and liberalization.
The sophisticated consumer today sees food, particularly dairy products, as a means of health and happiness. In the wake of changing eating habits, rising concern for quality and health, the present day dairy processor is being compelled to redefine his operational priorities so as to meet the needs of product diversification and value addition. Traditional dairy products and sweets are an integral part of Indian heritage. These products have great social, religious, cultural, medicinal and economic importance and have been developed over a long period with the culinary skills of homemakers and halwais.
In addition to preservation of milk solids for longer time at room temperature, manufacture of traditional dairy products add value to milk and also provide considerable employment opportunity. It is estimated that about 50% of total milk produced in India is converted into traditional milk products.
|
|
| 
| 
| 
