The following extracts from the handbook Technology of Indian Milk
Products would be of interest to Market Researchers.
Section 1.1 - Modernization Opens Global Markets
Market: National and Global (Pg 15)
A major market for Indian milk-based sweets is developing
overseas. In North America alone, this market is estimated at US $500
million. Some 20 million Indians, over half of them living in the
West, are part of the upper income group. The highly successful Indian
community is reported to have an annual income of US $300 billion-almost
three times India's GDP.
The Indian diaspora presents an exciting avenue for globalization
of mithais. Entrepreneurs in Europe, North America and Australia are
looking into the prospects of manufacturing them, as is evident from
an increasing number of enquiries received in India for equipment
to manufacture paneer, khoa, shrikhand, gulabjamun, etc. A Canadian
initiative, IDP Foods, Inc, to produce Indian milk products in North
America, has gone on stream in June 2002. It is the largest attempt
outside India to make ethnic Indian dairy products on an industrial
scale.
Indian mithais have good commercial market in developed countries
where the share of food in the overall household expenditure is small.
Table 1.1.7 Milk utilization pattern in India, 1943-2001
(Pg 10)
|
| |
Years
_________________________
|
| |
1943*
|
1956
|
2001
|
|
| Milk production (million tonnes) |
23.5
|
17.8
|
84.6
|
| Milk utilization (percentage) |
100
|
100
|
100
|
A. Liquid milk:
|
28.0%
|
39.2%
|
46.0%
|
| B. Traditional products: |
72.0%
|
60.8%
|
50.0%
|
| Ghee/makkhan (clarified butter) |
58.7%
|
46.0%
|
33.0%
|
| Dahi (curds/chakka) |
5.2%
|
8.8%
|
7.0%
|
Khoa (partially dessicated milk)
|
5.0%
|
4.4%
|
7.0%
|
| Chhana & paneer (cottage cheese) |
3.1%
|
1.6%
|
3.0%
|
C. Western products:
Milk powder, etc
|
Neg
|
Neg
|
4.0%
|
|
*includes Pakistan & Bangladesh
Section 1.2 - Market Survey and Analysis
Table 1.2.11 Product profile by sales volume in five metro
cities (Pg 28)
|
| Product base/process |
Category-wise average sales as
% of total sales |
| |
|
| |
Ahmedabad |
Mumbai |
Delhi |
Bangalore |
Kolkata |
|
| Khoa sweets |
51.0 |
74.9 |
62.1 |
71.6 |
28.0 |
| Chhana sweets |
9.7 |
11.8 |
27.2 |
19.1 |
60.6 |
| Khoa-Chhana blend |
1.9 |
4.7 |
5.4 |
6.5 |
0.0 |
Concentrated
|
9.7 |
2.4 |
3.8 |
1.3 |
0.0 |
Cultured
|
18.0 |
2.7 |
0.1 |
0.0 |
7.5 |
Miscellaneous
|
9.7 |
3.5 |
1.4 |
1.5 |
3.9 |
| |
|
| Total |
100 |
100 |
100 |
100 |
100 |
|
India: World's Largest Dairy Market (Pg 32)
India today is the world’s largest and fastest growing market
for milk and milk products. With an annual growth rate of about
4.5 per cent, the country’s milk production, mostly rural-based,
exceeded 230 million litres per day (84.6 million tonnes per year)
in 2001.
Some 70 million farmers maintaining a milch herd of about 100 million
— 54 million cows and 42 million buffaloes, fed largely on
crop residues. They account for 97 per cent of all milk produced
in India.
Operation Flood (1970–1996) has modernized India’s dairy
sector. In 2002, over 30 dairy plants have been awarded the ISO:9000
and HACCP certification, and their number is increasing.
Marketing: The indigenous dairy products account for 50 per
cent of milk utilization. Significant headway has been made in the
industrial production of traditional sweets such as shrikhand, gulabjamun,
peda and burfi.
The bulk of the demand for milk, however, is in urban areas, amounting
to some 125 million lpd, accounting for more than 80 per cent of
traded milk.
Presently, the modern milk distribution network supplies hygienically-packed,
quality pasteurized milk to about 1,000 cities and towns. This number
could go up by almost five times in the foreseeable future. According
to one estimate, the packed, pasteurized, liquid milk segment, presently
estimated at 15 million lpd, would double in the next five years,
giving both strength and volume to the modern sector.
New emerging dairy markets will focus on:
(a) Food service institutional market
(b) Defence market
(c) Ingredients market
(d) Parlour market
Table 5.3.5 Typical dairy plant quality tests and their
purpose (Pg 342)
|
Products
|
Test
|
Purpose
|
|
| Raw material/inputs |
Milk
|
- Direct microscopic count
- Sensory (odour, flavour)
- Titratable acidity
|
- Microbiological quality
- General quality
- Freshness, handling practice
|
Fruits, nuts, syrups, sweeteners
|
- Yeasts and moulds
- Osmophilic yeasts
|
- Microbial contamination
- Shelf life of the product
|
| Packaging materials |
|
- Safety/shelf life of the product.
|
Fresh Products
|
|
|
Fresh milk and other dairy products
|
- Coliform
- Escherichia coli or
- Enterobacter aerogenes
|
- Detecting unsanitary processing or packaging conditions
- Indicator of post-pasteurization
contamination
|
| Milk and other fresh dairy products
|
- Pre-incubate product in its container at 21°C/18
hours,followed by tests like
Standard Plate Count,
Crystal Violet Tetrazolium,
Gram Negative Agar (Plate count agar containing added
penicillin)
|
|
| Milk/cottage cheese |
- Pre-incubate milk at 7°C for 5-7 days followed by
Standard Plate Count test
|
- Estimation of keeping quality
|
| Inline sampling and plant
sanitation |
HTST/filler or packaging machine/glycol
or ice water and equipment surfaces
|
- Pre-incubation followed by Standard Plate Count and Coliform
Count tests
|
- Contamination with psychrotrophic organisms and general
sanitation
|
Environmental air and water samples
|
- Standard Plate Count and Coliform Count tests
|
- General santitation
practices
|
|
Table 5.3.6 FDA-specified standard methods for analysis of
dairy products (Pg 343)
|
Test
|
Procedure
|
|
| Fat content for milk |
AOAC, Sections 16.059, 16.172 |
| Total solids for milk |
AOAC, Section 16.169 |
| Milk solids-not-fat content for milk |
AOAC, Section 16.032 |
| Titratable acidity |
AOAC, Section 16.032 |
| Vitamin D content |
AOAC, Sections 43.195-43.208 |
| Moisture content for dry dairy products
|
AOAC, Section 16.192 |
| Moisture content for cheese |
AOAC, Section 16.233 |
Fat content for cheese
|
AOAC, Section 16.255 |
| Phenol equivalent (Phosphatase test) |
AOAC, Sections 16.275-16.277 |
| Fat content for frozen desserts |
AOAC, Sections 16.287-16.059 |
| Protein content & PER for frozen desserts |
AOAC, Sections 16.285-286, 43.212-43.216 |
|
Order the handbook. Have queries? Contact
us.
E-mail:
mail@indianmilkproducts.com
|
| Project
Design |
The handbook places a
lot of emphasis on project design, equipment specifications
and plant layouts for the design of projects for the industrial
manufacture of these products and
consumption market data to cater to local preferences.
- Barry Wilson, Dairy
Industry Newsletter, UK |
|
