Indian Milk Product Go Global
Source: APHCA (Asian Livestock) Bangkok, Thailand, December
The market for traditional dairy products in India exceeds US$10 billion,
being the largest and fastest growing segment of the Indian dairy
industry. For example, the consumption of 'dahi', plain yogurt-like
traditional product, exceeds 5 million tonnes. This quantity is 50
times the amount of all types of yogurts consumed in the United States.
A flourishing market for India's milk sweets
is also expanding overseas. In North America alone, its value is estimated
at US $500 million among four million South Asians.
In Canada, a dairy farmer cooperative has recently set up a pilot
plant in New Brunswick for production and marketing of Indian milk
In this emerging scenario, one success story has come from India.
It is the transformation of production of traditional milk-based sweets,
puddings and desserts from an age-old art to an exact science. Some
20 years ago, India's first plant was set up to mass produce some
of these milk specialities, using modern technology. These delicacies
became a hit with consumers and are now also being exported.
India's experience in mechanizing and modernizing
the production of these dairy products is documented in the first-of-its-kind
handbook on the "Technology of Indian Milk Products".
Exploring the scope for large-scale manufacture of indigenous dairy
products, the handbook also highlights opportunities for emerging
markets and investment prospects. It aims to serve as a practical
guide of recommended practices for the dairy and food industry as
well as related scientific and educational institutions.
The book has come at a time when the wave
of globalization is changing the ways in which the world is looking
at food. The search for new, exotic dairy delicacies is rapidly transforming
the profile of today's food market.
The consumer is in search of something new and different that would
expand the choice of food that he would like to buy. He is demanding
fresh flavors to tickle his taste buds to surprise and delight him.
One new source to meet this need is the wide range of ethnic dairy
delicacies. They provide an exciting opportunity to expand the choice
of gourmet dairy delights.
Through this handbook, dairy and food professionals would have access
to key technical information such as basic chemistry and functional
properties of milk, needed for its processing into traditional milk
products. This data is supported with problem-solving tips, processing
characteristics, analytical tests, product specifications, labelling
information, food safety regulations and the like.
In short, the "Technology of Indian Milk Products" handbook
puts together such practical technical data and guidelines, that are
useful to dairy technologists, product developers, production managers,
manufacturers and suppliers of inputs, services and equipment, consultants
to dairy and food industry. It also helps to broaden the technical
grasp of ingredients buyers and suppliers, technical sales representatives,
research scientists, teachers and students.
India's four distinguished dairy professionals,
combining over 100 years of R&D experience, have co-authored this
handbook. They are: Dr R.P. Aneja, International
Food Consultant and formerly Managing Director, National Dairy Development
Board (NDDB), Anand; Dr B.N. Mathur, Director, National Dairy Research
Institute, Karnal; Dr R.C. Chandan, President, Global Technologies
Inc, USA, and formerly Associate Professor of Food Science and Nutrition,
Michigan State University, USA; and, Mr A.K. Banerjee, Dairy Consultant,
Delhi, and formerly Director (Engineering), NDDB and Counsellor (Dairying),
Indian Embassy, Belgium.
The legendary Dr V. Kurien, who put India
on the world dairy map, has commended the efforts of this book to
share the learning experience of the Indian dairy industry
for manufacturing ethnical dairy products and to combine it with new
processes, technologies and modern management. It is bringing about
a new approach in producing quality indigenous dairy products.
Order the handbook. Have queries?
|Beneficiaries of these
innovative technologies are India's 70 million milk producers,
largely women, who look after cows, as they have done from time
immemorial. This group includes a large number from non-farm
sector who are landless and have limited livelihood options.