Value Added Products - Indian Dairy Association

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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