Technology of Indian Milk Products is co-authored by India's
four pioneering dairy scientists Ram P Aneja, B
N Mathur, Ramesh
C Chandan and Asim
K Banerjee and the Publisher-Editor
is PR Gupta.
Dr Ram P Aneja
Dr Ram P Aneja, formerly Managing Director of India's National
Dairy Development Board (NDDB), is now an international dairy consultant.
He has motivated a generation of dairy scientists in development
of technologies for industrial manufacture of Indian milk products.
He set up India's first pilot plant for modernized manufacture of
ethnic dairy food at Sugam Dairy in Vadodara, Gujarat, in Western
India, in the early eighties. Later, this unit was expanded into
a commercial plant for industrial-scale production of these milk
delicacies. Subsequently, he established a similar unit in Canada
for dairy farmers of New Brunswick.
Dr Aneja holds several patents on the manufacture of ethnic dairy
products and intermediates such as chakka, shrikhand and khoa. He
contributed a major section on "Indigenous Dairy Products of
India and Neighbouring Countries" for the FAO Animal Health
and Production Paper No 85 on "The Technology of Traditional
Milk Products in Developing Countries", published in 1990.
Dr Aneja is the first Indian to be elected to the Permanent Commission
on "Dairy Technology & Engineering" of the International
Dairy Federation, Brussels. He is past President of the Indian Dairy
Association. He has been a key speaker at national and international
seminars, symposia and workshops on ethnic dairy foods.
Dr B N Mathur
National Dairy Research Institute (NDRI), Karnal, Dr Mathur is a distinguished
dairy technologist and has served as member of several national and
international organizations. As Post-Doctoral Research Associate in
the Department of Food Science and Technology, University of Nebraska,
USA, he has researched on process development for utilization of whey
for human foods, cultured dairy products and therapeutic aspects of
Dr Ramesh C Chandan
Dr Ramesh C Chandan is President of Global Technologies Inc, USA,
a consulting firm in food science and technology, established in
1994. He was Associate Professor, Michigan State University, Dept
of Food Science & Human Nutrition from August 1976 to April
1982. He has over 45 years experience in dairy food manufacturing,
product development and technology transfer, specializing in cheese,
paneer and fermented milk products. During this period, he held
a number of important positions in leading international companies
such as General Mills, Land O' Lakes and Unilever in various capacities,
including research and development as well as product and process
His major consulting assignments include serving as FAO/UN Advisor
to India's National Dairy Development Board (NDDB) between 1987
and 1994. During this period, he developed and standardized an industrial
process for the manufacture of paneer, a soft cottage cheese widely
consumed in India. He also worked on a continuous process for making
khoa, gulabjamun and peda, the popular ethnic delicacies. He also
developed a process for making frozen yogurt/dahi at Sugam Dairy
in Vadodara, Gujarat in Western India. He has assisted in a technology
transfer in cheese, yogurt and various other dairy products in Poland
and Ukraine in Eastern Europe.
Dr Chandan has received numerous national and international awards.
His areas of special interest are fermented/cultured dairy products,
cheese and paneer as well as the role of milk products in human
nutrition. He is author of three books and has contributed chapters
to many publications, invited as a key speaker to national and international
conferences and seminars.
Asim K Banerjee
K Banerjee, Dairy Consultant, has held a number of eminent positions
in his career in Dairy Engineering of 45 years. These included:
former Managing Director, Bihar State Dairy Corporation Ltd and
Counsellor-cum-Chief (Dairying), Indian Embassy, Brussels, Belgium.
As Director (Engineering), NDDB, he was instrumental in planning
and designing milk plants and their coordination during the Operation
During his tenure as a founder faculty member of India's first
graduate course in Dairy Technology at NDRI, Karnal, he designed
India's first mechanized khoa-making unit that was later adapted
for widespread use in the Indian dairy industry. He also designed
equipment for making dahi and sterilized flavoured milk, suitable
for small-scale production.
At the Sugam Dairy in Vadodara, Gujarat, he was associated in the
planning and designing of the dairy plant, selection of equipment,
and their layout for commercial production and marketing of ethnic
dairy products such as shrikhand, gulabjamun, peda, lassi and dahi.
It was the first dairy of its kind in India. For FAO/UN, he prepared
a project report on the source of supply of equipment for the manufacture
of ethnic dairy foods. It covered the manufacturing processes for
traditional milk products, the list of equipment required, their
specifications and source of supply. For the International Dairy
Federation (IDF), he co-authored a monograph on "Dairying in
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for Value Addition
|"A group of very
able authors have brought in newer concepts for products, packaging
and export to outreach the Indian products to global market.
We should now go further up in the value addition to milk".
- Dr V Prakash, Director,
Central Food Technology Research Institute