Ethnic Dairy Delicacies Expand Consumer Choice
Source: Dairy Outlook Forum of Food Agriculture Organization
of the United Nations (FAO/UN)
I have received a review copy of the recently published handbook on
Technology of Indian Milk Products (see press release
below). I read it last night before I left the office and found that
my stomach was in a knot all the way home through the Rome traffic,
thinking about the delicious Indian desserts described and illustrated
in the book. In fact, as I write this after lunch, I would happily
settle down with a portion of the Indian sweets described.
Anyway, enough of dreaming, I would recommend
this book to anyone wanting a comprehensive guide to the Indian dairy
products sector: characteristics, regulations and processing techniques.
There are also very useful sections on the Indian dairy market, including
statistics, and on the main dairy processors and equipment manufacturers
- I especially liked a picture showing
the product range of "Britannia" which recently entered
into a joint venture with Fonterra:
perhaps we will shortly be seeing some of the Fonterra products being
marketed under the Britannia brand?
I would recommend this book to anyone interested
in doing business with India.
Dairy Outlook Forum of Food Agriculture Organization of the United
Indian Experience Documented in New Handbook
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
A flourishing market for Indian ethnic milk products is 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 traditional Indian milk delicacies.
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
products 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 detailed in the first-of-its-kind handbook
on the "Technology of Indian Milk Products". Exploring
the scope of large-scale manufacture of ethnic 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 food industry as well as related scientific and
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 specialities 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 the he would
like to buy. He is demanding fresh flavours 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.
Topics covered include: Principles of processing that deal with
composition and process characteristics of raw milk, including its
hygienic handling and recommended practices; basic commercial and
technical information on ingredients used in product formulations;
process development including production planning and implementation
that is supported with more than 50 flow diagrams, mass-balance
charts and list of equipment required and various technical aspects
The technology of as many as 50 ethnic Indian dairy delicacies
is presented, grouped under the following five major headings: o
Desiccated semi-solid milk products; o Coagulated cheese-like products;
o Fermented/cultured yogurt-like products; o Fat-rich butter-oil-like
products; and, o Milk rice-pudding-like desserts and puddings.
Different management systems for product quality and food safety
such as ISO and HACCP have been dealt with at length. These aspects
are becoming increasingly important to win consumer confidence in
domestic and export market. Nutrition and health aspects of these
products are also discussed in a separate chapter.
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 and personnel, 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, dairy R&D scientists, teachers
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 combine it with new processes, technologies and modern management.
It is bringing about a new approach in producing quality dairy products.
Order the handbook. Have queries? Contact
|"There are also very
useful sections on the Indian dairy market, including statistics".
- Mr Michael Griffin, FAO Commodity Specialist