Enhancing and Restoring Safety & Quality Cultures - Dave Litwiller - May 2024...
Poster value
1. Prospects of Value Addition in Milk at Producers’ Level
Dairy Technology Division, NDRI, Karnal-132 001
Indian Dairying Traditional Dairy Products: Soul of Indian Dairy
Indian dairying is predominantly small holders as Sector
small & marginal farmer own about 60% of milch Traditional dairy processing sector maximizes
animals and produce 70% of milk household milk use
Almost 55% of milk is produced is consumed by the TDP sector process 54 MT milk that valued at Rs.
produces house hold 50,000 crore and it is three times bigger than liquid
Of the remaining 2/3rd is sold in traditional market milk business
mainly by milk vendors Level of value addition is almost 100-200% with
annual growth rate of 15-20%
Only about 16-17% milk is handle by organized
However, introduction of modernization and
sector
technological developments in the sector is the need
Dairy co-operative only procure 7.2% of the total of the hour
milk produce in country
Prospective Traditional Dairy Products
More that 80% of the milk is marketed in
unorganized sector Khoa: A heat desiccated product market is valued at
Rs. 6500 crore. Poor quality of khoa in absence of
Shortcomings in Traditional Milk Marketing
standardized protocol
Lack of hygiene and safety measures Paneer: Heat-acid coagulated dairy products, quite
Absence of cold chain often leads to malpractices high in demand among urban consumers
Problems in weights & measures Dahi: Round the year consumption and growing trend
Middlemen played exploitative role for packaged dahi. Short set cultures could be used to
minimize space and time of processing
Less return to dairy farmers
Kulfi: Kulfi & frozen desserts can be made at small
Lesser emphasis on value addition at producer’s level
scale by using batch freezer
Traditional Milk Processing Manufacturing process is simple and small scale
processing equipment like kettle & paneer press are
Boiling Milk at Household Level
available
Dahi & lassi Making
Churning dahi into Butter & Chhach Small Scale Processing Equipments
Surplus Butter converted to Ghee Cream separators & butter churner
Small Scale Khoa & Chhana Making Scrapper assisted desiccation for Khoa manufacture
Paneer making at home Double jacketted gas or electrical heated kettles for
heating of milk during paneer manufacture
Imports Points for Value Addition at Producer's
Level Paneer press or hoops
Insulated containers for dahi or fermented milks
Scenario of milk production, milk utilization and
practices of hygiene & safety in identified Deep freezers with glycol for long term temperature
villages/cluster maintenance
Identification of promising traditional products and
appropriate technological packages
Training methods for ensuring production of quality
dairy products
Sourcing of funds & information regarding
subsidies available in different schemes
Establishment of linkages among stakeholders to
promote processing Cream Separator
Categories of Traditional Indian Dairy Products
Chhana Dahi Skid Moulded Milk Processing Module
Paneer Misti Dahi
Shrikhand
Heat and Acid
Coagulation
Fermentation Kulfi
Heat
Desiccation
Freezing
Chhana-based MILK
sweets
Fat Plate Heat Exchanger Khoa Making Machine Butter Churner
Concentration
Khoa-based
sweets Addition of
Cereals & Desiccation
Kheer, P
ayasam
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