From time immemorial, India's traditional foods with their extraordinary
variety and richness have served people's needs for nutrition and
sound health. Within this wide range, dairy products from different
regions of the country have provided a wide array of sweets and
other specialities that are a gourmet's delight. These also meet
the needs for proteins and calcium in people's daily diet. The story
of Indian mithais is literally of epic proportions.
Although the processes of making sweets have undergone continuous
change, the time has now come to integrate traditional methods with
modern culinary technology to meet consumer demands for better standardized
quality, longer shelf-life and greater convenience.
A socially responsive approach and more
purposeful application of scientific and industrial techniques is
required to rebuild our age-old practices to ensure the manufacture
of indigenous milk products of uniformly high quality.
Various R&D groups in different parts of the country have initiated
steps to meet these needs. As a result, better processes, equipment,
packaging materials and systems have been developed.
In this scenario, the compilation of
a handbook on traditional milk products highlighting the modern
techniques that are being developed in different research centres
is timely and welcome. It will help the transfer of technology to
Indian entrepreneurs keen to apply these to meet the growing demands
for our dairy products, both nationally and globally.
Dr (Miss) Amrita Patel,
Chairman, National Dairy Development Board, Anand
|One new revolution that
India has embarked on is the industrial scale production of
hitherto handmade traditional milk products. Recent innovations
in technology are having a wide-ranging impact on the growth
of dairying. These technical advances are creating new economic
opportunities par excellence for a range of agribusiness enterprises
to expand avenues for enhanced income in India.