Value Added Products - Indian Dairy Association

Technical Session-II
XXXVII
DAIRY
INDUSTRY
CONFERENCE
Feb. 7-9, 2009
Value Added Products
Chairman:
Dr. G. R. Patil
Joint Director, NDRI, Karnal
Rapporteur:
Dr. J. B. Prajapati
Professor & Head Dairy Microbiology Department,
SMC College of Dairy Science, AAU, Anand.
Dr. S. K. Dash, President and Director of Research,
UAS Laboratories, USA discussed on important
criteria for selection of probiotic organisms and
stressed on the need for exact strain identification,
cfu requirements in the final preparation, safety
and stability aspects. He also talked about DDS1
probiotic culture, being produced by UAS laboratories.
Dr. Simon C Lord, Regional Business Manager,
Cognis Nutrition & Health talked about the plant
sterols and its significance in reduction of
cholesterol and cardiovascular diseases. He informed
about incorporation of plant sterols in different food
products. The second part of his talk was on CLA
and its role in fat loss. He presented data on his
clinical studies explaining the role of CLA in
reducing the fat.
Dr. C.D. Khedkar, Head, University Deptt. of Dairy
Eco., Extn. & Mgt., MAFSU, Nagpur; College of
Dairy Tech., Warud (Pusad) informed of increasing
market of probiotics and highlighted his study on
feeding trials with probiotic Lactobacillus
acidophilus in tribal children and its influence on
intestinal microflora and other health conditions.
Dr. Sampo Lahtinen, Senior Scientist, Danisco
Health & Nutrition, Finland highlighted his results
of clinical trials in India and China on application
of probiotics for stimulation of immune response
in human beings. His studies indicated
immunomodulation by probiotic Lactobacilli or
Bifidobacteria results into reduction of cases of
diarrhea and respiratory tract infections apart from
reduction of allergy.
Dr. R. K. Shah, Professor (Dairy Microbiology),
Sheth M.C. College of Dairy Science, Anand
Agricultural University, Anand presented the
concept of symbiotic dahi and discussed about some
novel symbiotic foods developed under the Niche
Area of Excellence at Anand incorporating various
fruits, vegetable and containing prebiotic insulin
with and without non-nutritive sweeteners.
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Indian Dairyman, 61,3,2009

XXXVII
DAIRY
INDUSTRY
CONFERENCE
Feb. 7-9, 2009
Technical Session-II
Dr. H.G. Patel from Dairy Technology
Department, Sheth M.C. College of Dairy Science,
Anand Agricultural University, Anand highlighted
various aspects of making value added dried cheese
and discussed technological & functional aspects
of tray and vacuum dried cheese developed at Anand.
Dr. R. Suresh, Department of Livestock Products
Technology, Bombay Veterinary College, Mumbai
provided important compilation of information on
role of different components of milk on human
health.
Mr. Deepak Deshpande from Chr- Hansen (India)
Pvt. Ltd. gave important statistics on use of
traditional & DVS cultures in India. He highlighted
the advantage of DVS cultures for dairy industry.
Dr. Atanu Jana, Department of Dairy Technology,
SMC College of Dairy Science, Anand Agricultural
University, Anand presented various concepts &
methods of value addition in dairy products. Some
interesting products developed by processing
modification, fortification etc. are likely to capture
market in near future.
Recommendations emerged out of discussion are
following:
Indian Dairy Industry should come forward to
utilize the indigenous probiotic cultures in their
product formulations to deliver healthy foods at
low cost to the people.
Value addition in dairy products with the help
of Research & Development activities is the
need of the hour for getting premium price to
enhance profitability of milk producers &
uplifting their social status.
Natural biodiversity of Indian diaspora should
be fully encashed to develop export of value
added traditional products.
There is a need to conduct large sale clinical
trials for probiotics, prebiotics & symbiotics in
a network mode to improve reliability and to
reduce cost of research.
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