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Traditional fermented milk products of india by Geeta Chauhan
1. Traditional fermented milk
products of India
by
Dr. Geeta Chauhan
SeniorScientist
Division of LivestockProducts Technology
Indian Veterinary Research Institute
Izatnagar, Bareilly (UP), India
2. • Afterindependence, we have made glorious achievements
in food production and enjoyed multi colored revolutions in
terms of green, yellow, white and blue and now we are
moving towards the red revolution.
• The oldest written records of the human race are found Ithe
Sanskrit of ancient India, Which date back nearly 6,000
years, but milk had already become an important article of
food.
• Milk has been honored since ancient times forits high
nutritive value, most liked taste and no religious orsocial
restriction/barin its consumption.
• It is considered as an ideal food forinfants and children and
the most important complementary food foradults. It is an
important food forpregnant mothers, adolescents, adults,
invalids, convalescents and patients alike. It has been
recommended to be a regularitem in the balanced diet, may
3. India: the top milk producer
• The Indian milk production in the beginning of the plan era was
not more than 17 million tones. The country was a net importerof
the milk products. Aftera period of stagnation in sixties, the
production was presented rapid growth of between 4-5% per
annum during the last 35 years.
• India is world’s largest milk producersince last more than a
decade.
• In the world’s milk production, the share of India is on continuous
increase as it has increased from 9.9% in 1990 to 15.6% in 2007.
• Presently, the annual milk production of India is 8.5 million tones
and a continuous increased production rate is a matterof
satisfaction.
• Increased demand forvalue-added dairy products and growing
private investment in dairy processing facilities are expected to
provide furtherimpetus to the country’s milk production overthe
4. India: a significant market too
• India is not only the largest milk producerbut it is also the
largest milk market. Changing economic scenario,
urbanization, industrialization and awareness among masses
etc. are the factors increasing the consumers.
• Change in life style of people and theirincreased health
consciousness have enhanced the demand of healthy food
products.
• It is not only the milk production but also the value of
consumption of milk and milk products has been increased in
India. As perthe NSSO Reports, this value has increased from
Rs. 5.29 and Rs. 9.16 in rural and urban area respectively in
1977-78 to Rs. 56.32 and Rs. 97.49 in rural and urban area
respectively in 2007.
5. Indian traditional fermented milk products
• Traditional milk products of India may be classified as:
fermented milk products, desiccated milk products,
coagulated milk products and fat rich milk products. 45%
of the total milk production of the country is used forthe
preparation of traditional milk products.
• Fermented milk products are ancient facts in India and
have been mentioned in Vedic literature.
• Among the fermented milk products, traditional to
India, Dahi, Mishti doi, Shrikhand, Lassi and buttermilk
are the important products.
• Cultures used in these are S. lactis, S. cremoris, S.
diacetilactics and Leuconostoc species etc.
6. • Fermented milk products have a numberof health
benefits forthe human body
These products have Probiotics effect
The person having the problem of lactose intolerance
can find the fermented milk products betterutilized.
Fermented milk products have highernutritive
value, increase immune response system, antagonistic
action against pathogens and reduce serum cholesterol
level.
7. Dahi
Dahi is the most popular
fermented milk product in
India and other south
Asian countries.
As per the PFA Act, it is
a semisolid product,
obtained from
pasteurized or boiled
milk by souring (natural
or otherwise) using a
harmless or other
bacterial cultures.
It shall have the min. fat
and SNF content as per
the milk from which it is
prepared.
Parameter Cow milk Buffalo
milk
Moisture 85-88 82-85
Fat 3.5-4.5 6.0-8.0
Protein 3.0-3.5 3.5-4.0
Lactose 3.8-4.5 4.6-5.2
Ash 0.64-0.66 0.7-0.72
Lactic acid 0.5-1.0 0.5-1.1
Composition of Dahi
8. Technology
Standardize milk (Fat 0-5%, SNF 9-
12%)
↓
Heat treatment at 95ºC for 15 min
↓
Homogenize at 60ºC and cool to 37ºC
↓
Inoculate the starter
↓
Package in containers
↓
Incubate at 37ºC to pH 4.5
↓
Transfer to cold stores till distributed
Raw milk
↓
Kept on slow fire for to get
caramelized flavor and brown color
↓
Cooled to room temperature (30-
35ºC)
↓
Pooled in an earthen pot
(microflora in its pores)
↓
Incubation for overnight
9. Mishti Doi
Popular in Eastern part of
India (WB).
Also known as pyodhi and lal
dahi and considered as an
auspicious product.
It is a fermented milk product
having creamish to light brown
color, firm consistency, smooth
texture and pleasant aroma.
Production was confined to
domestic and cottage level,
now standardized one is
marketed by some dairy
industries.
It is prepared from cow or
mixed milk.
Constitu
ents
Low
fat
Medium
fat
High
fat
Milk
Fat
2-3 4-5 8-9
Milk
SNF
13-14 11-13 10-11
Sugar 17-19 17-18 17-18
Total
Solids
32-35 32-36 35-38
Composition of Mishti Doi
10. Technology
• Milk is boiled with sugarand partially concentrated by
simmering overlow fire (distinctive light cream to light
brown colorand flavor).
• Cooled to ambient temperature and cultured with dahi
(lactic) cultures.
• Poured into earthen vessels and left overnight for
fermentation.
• When a firm body curd has set, it is shifted to
refrigerated place.
• Cane sugaris the most common sweetener. In special
varieties, fresh palm jaggery is also used.
11. Shrikhand
Shrikhand is an Indian
traditional fermented
milk product, popular in
Gujarat and
Maharashtra.
It is a semi- solid,
sweetish- sour
fermented milk product,
prepared from dahi.
It may contain fruits,
nuts, sugar, cardamom,
saffron and otherspices.
It is very refreshing like
dahi.
Constituents Content (% on
dry basis)
TS 58 min
Milk fat 8.5 min
Milk protein 9.0 min
Titrable acidity 1.4 max
Total ash 0.9 max
Sugar 72.5 max
PFA standards forShrikhand
12. Technology
DAHI
↓
Hanging in muslin cloth (at room temperature for overnight)
Whey ← ↓
Chakka/ Maska
↓
Adding of sugar (50-100% of curd), flavors, nuts, fruits, herbs and
spices
(commonly used additives are saffron, almonds, nutmeg, cashew
nut, mango pulp, raisins and seasonal fruits)
↓
Served chilled
13. Lassi
Popular beverage in North
India.
It is white to creamy white,
viscous liquid with a
sweetish, rich aroma and
mild to high acidic taste.
It is flavored either with
salt or sugar and other
condiments depending on
regional preferences.
Earlier, it was confined to
cottage sector or homes,
but now it is being
commercially prepared.
Breaking of curd by agitation
↓
Addition of sugar syrup (12-15%)
↓
Addition of flavor (Kewda/ rose
water)
↓
Homogenization
↓
Mixing well, standing for 1 hr and
then packing
Technology
14. Buttermilk
• Traditional buttermilk is also known as mattha,
chhach orchhas.
• It is a by product obtained in the preparation ok
makkhan from dahi by traditional process involving
churning a dahi/cold watermixture.
• It may be consumed as plain salted ormay be
flavored witn crushed ginger, curry leaves and
chilies.
15. Scope
• Today’s consumeris well acquainted and health conscious
having a demand forhealthy foods. Traditional fermented milk
products are health friendly as they contain probiotics and so
have a big scope, if made available in handy form.
• These products are well established as pertheirtaste and
flavor. Hence, have a large scope fordomestic market.
• Globalization has cut the distances and many Indians are living
in various countries of the world. Ourproducts have an export
potential forthese as well as othercountries.
• Technologies are simple forthese products hence can be easily
adopted by the industry people.
16. • To add health component more consciously, these can be
prepared with low fat/skim milk, giving dual economic
advantage to the investorby separated cream/fat and value
addition of low fat/skim milk.
•Have a scope forefficient utilization of dairy by- products
forhuman consumption.
• If concentrated on properly, will prove a definite scope for
betterreturns in the dairy industry.
17. Challenges
• Traditional milk products are being handled mainly by non
organized sector, where, there is lack of awareness about the
hygienic handling and processing. So there is a need to coverthese
underthe organized sector. Although some products are being
taken up by the organized set ups but it is very much limited.
• In today’s WTO era, we have to maintain high standards of
quality, not only forthe export purpose but forthe domestic
market also. Going with international standards us a challenge
before us.
• Trainings to the cottage industry people engaged in the
processing of traditional fermented milk products may be helping
to some extent. Further, this has to be taken up as a challenge.
• Creating awareness about the propermarketing is also required.
• Priorto any processing, hygienic milk production is to be taken
care of so that safe milk is available forthe production of
18. Conclusion
• India has a great richness in its traditional food
products varying from Kashmirto Kanyakumari. Indian
traditional food products, may it be ‘samosa’ to ‘dosa’,
no doubt are liked very much in various parts of the
world.
• Traditional fermented milk products of India are the
most important area we can look forward. The only need
is to introduce these traditions gracefully and
sophisticatedly to the world. Given due attention and
sincere efforts to compete with the quality trends on the
international level, these traditional products can open a
window forthe best exploitation of the Indian dairy
sector.
