A Treatise on Indian Milk Products
Source: AAFFexions A Quarterly Newsletter of Afro-Asian
Federation of Food Science and Technology Institutions
Globalization has set in motion winds of change that have dramatically
altered the perceptions of food. Time tested traditional foods are
taking the shape of exotic delicacies, which have caught the attention
of overseas consumers and are rapidly tansforming the profile of food
markets. Traditional milk foods are now
available in attractive consumer packages not only in India, but also
finding a place in the international markets.
The market is estimated at US$ 3 billion in India and US$ I billion
in North America.
Over the years, India has evolved many traditional milk delicacies,
popularly known as mithais, which are highly relished throughout the
year and find a special place on occasions such as festivals and family
celebrations. These exotic delights have won the hearts of consumers
across the globe and interest has been growing among connoisseurs
and entrepreneurs. To meet the international demand, mechanized process
technologies have been developed for the manufacture of these mithais,
which has not only increased the shelf life but also standardized
The knowledge of the entire range of traditional
milk products, their quality parameters, ingredients, intricacies
of manufacture and the technology packages have been compiled together
in the form of a handbook. The compendium
aptly titled Technology of lndian Milk Products has been authored
by four eminent dairy professionals, who have had the opportunity
of working in foremost dairy institutions of India and abroad and
have tremendous first hand experience of developing technologies.
Dr R P Aneja did pioneering work of setting up a round the-year operational
pilot plant called Sugam at Baroda, Gujarat (India), while he was
the Managing Director of National Dairy Development Board, Anand.
At Sugam, the scale-up of technologies for commercial manufacture
of many indigenous milk products, their packaging and test marketing
was carried out. A number of milk products such as srikhand, gulab
jamun, burfi, peda, paneer, lassi etc have been launched in the country
based on the know how developed.
This experience has now been carried forward to Canada where Dr
Aneja has set up a cooperative venture called 'Anand Milk Products'
to manufacture these products. The response has been very encouraging
and has demonstrated how technologies evolved in the developing
countries can appropriately be utilized to expand markets in the
The compendium documents intricate details
of the evolution of technologies for Indian milk products. It
is an illustrated source book providing essential information in an
easily accessible format, on traditional
and technological aspects of mithais and other indigenous milk products
of Indian origin. It also highlights opportunities
for emerging markets and investment prospects. This handbook will
be of immense value to agricultural economists, entrepreneurs, food
planners, career counsellors, R&D professionals, business management
schools and food industry professionals.
Order the handbook. Have queries? Contact
of its Kind
|In this first book of
its kind, a multi-disciplinary approach is used to provide detailed
technical information supported with 60 process flow charts
and engineering drawings.
- Barry Wilson, Dairy
Industry Newsletter, UK