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Section III: Technology
3.1 Desiccated
Milk-based Products
3.2 Heat-acid
Coagulated Products
3.3 Cultured/Fermented
Products
3.4 Fat-rich
Products
3.5 Milk-based
Puddings/Desserts
Over the millennia, traditional milk products
of India have enriched the cuisine of this vast subcontinent. These
products constitute a large array of sweet, tempting, indulging confections.
They have added colour, taste and flavour to life and have become
synonymous with feasts, festivals and celebrations. More and more
of these milk delicacies have become commercially significant for
the organized sector. A large number of them continue to be made on
a cottage scale in the traditional way. Many milk-based delicacies
are also prepared at home. In this section, the technological aspects
of a wide range of Indian milk products are presented under five broad
categories, listed above.
Although information available on these products is inadequate, an
effort has been made to focus on their technologies, including their
preparation, physicochemical attributes, shelf life behaviour, packaging
and the like. Wherever possible, the scope for process modernization
has also been dealt with. Avenues for the induction of technology
have been indicated for the large-scale production of those traditional
milk products that lend themselves to such an approach. Due weightage
has been given to their quality and safety, while preserving their
freshness, taste and nutrition.
The making of traditional milk products has essentially been a cottage
scale enterprise. Within the basic process for their production, variations
exist from one unit to another that give products their distinctive
touch, taste and flavour. Now, technologies for industrial manufacture
of these products are being standardized to meet different situations
and conditions. Process details for various milk products are given
in this section that focus on practices that are largely followed
or are under development.
3.1 Desiccated Milk-based Products
- Introduction
- Khoa/Mawa, Gulabjamun, Kalajamun, Pantua, Lalmohan,
Burfi, Kalakand, Milk Cake, Peda, Dharwad Peda, Thirattupal, Rabri,
Khurchan, Basundi, Kulfi & Frozen Desserts, Malai-Ka-Baraf,
Falooda.
- Regional Products — Kunda, Bal Mithai.
3.2 Heat-acid Coagulated Products
- Introduction — aneer; Chhana; Rasogolla,
Rasmalai, Rajbhog, Khirmohan; Sandesh; Chhana-Murki; Cham-cham;
Chhana Podo; Surti Paneer; Bandel Cheese/Paneer.
- Regional Products — Ksheer Sagar;
Sita Bhog; Chhana Gaja; Chhana Jhele; Chhana Kheer; Chhana Pakora;
Rasaballi; Shosim; Kalari.
3.3 Cultured/Fermented Products
- Introduction
- Dahi & Yogurt; Mishti Doi; Shrikhand;
Chakka Powder; Shrikhand Wadi; Lassi; Mattha/Chhach/Chhas; Kadhi;
Raita; Dahi Vada.
3.4 Fat-rich Products
- Introduction
- Ghee — Ghee Residue; Ghee-Residue Chocolate/Burfi
Confection
- Makkhan
- Malai
3.5 Milk-based Puddings/Desserts
- Introduction
- Kheer; Payasam; Phirni, Sevian, Sabodana Kheer,
Lauki Kheer; Sohan Halwa; Gajar-ka-halwa; Kaju Burfi.
- Regional Products — Ghevar; Lauki
Halwa; Padusha; Jilli; Mohandas.
3.1 Desiccated Milk-based
Products
- Dodeja, A.K., Abichandani, H., Sarma, S.C.
and Pal, D. (1992) Continuous khoa making system: Design, operation
and performance. Indian J. Dairy Sci., 45(9): 671-674.
- National Dairy Development Board (NDDB), Anand
Annual Reports, 1999-2000, p. 12; 2000-01, p. 13.
- Pal, D. (1997) Technology of khoa-based sweets
in Advances in traditional dairy products, CAS in Dairy Technology.
NDRI Deemed University, Karnal. pp. 31-36.
- Patel, A.A. and De, S. (1977) Production and
storage of dried khoa. Indian Dairyman, 31(2): 79-83.
- Deshmukh, Smita, Sammanwar, R.D. and Sorte,
G.D. (1993) Effect of homogenization of milk on the quality of
gulabjamun. J. Fd. SCI Technol., 30(3): 211-212.
- Reddy, C.R. (1985) Process modification for
production of khoa-based sweets. Ph.D. Thesis. Kurukshetra University,
Kurukshetra.
- Suresh, I. and Jha, Y.K. (1994) Sensory, biochemical
and microbiological qualities of kalakand. J. FD SCI Technol.,
31(4): 330-332.
- Karwasra, R.K., Srivastava, D.N. And Hooda,
S. (2001) Standardization of the process for manufacture of milk
cake. Indian J. Dairy SCI, 54(5): 280-282.
- Kumar, R., Bandopadhyay, P. and Punjrath, J.S.
(1997) Shelf life extension of peda, using different packaging
techniques. Indian J. Dairy SCI, 50(1): 40-49.
- Thompkinson, D.K. And De, S. (1981) Utilization
of dried khoa for peda making. J. FD SCI Technol., 18: 259-60.
- Gayen, D. and Pal, D. (1991) Studies on the
manufacture and storage of rabri. Indian J. Dairy SCI, 44(1):
84-88.
- Pal, D. (1997) Technology of the manufacture
of rabri and basundi in Advances in traditional dairy products.
CAS in Dairy Technology, NDRI Deemed University, Karnal.
- Rajor, R.B. And Vani, B. (1990) A new
approach for the manufacture of kulfi. Indian Dairyman, 43(6):
256-261.
3.2 Heat-acid Coagulated Products
- Kanawjia, S.K. and Singh, S. (2000).
Technological advances in paneer making. Indian Dairyman, 52(10):
45-50.
- Sachdeva, S., Patel, R.S., Kanawjia, SK, Singh,
S. and Gupta V.K. (1993) Paneer manufacture employing ultrafiltration.
Proc. 3rd International Food Congress, IFCON-93, Mysore. Pp. 53-57.
- Sachdeva, S. (1997) Innovations in the manufacture
and preservation of paneer in Advances in traditional dairy products,
CAS in Dairy Technology. NDRI Deemed University, Karnal. Pp. 48-53.
- Verma, B.B. (1997) Developments in chhana making
in Advances in traditional dairy products. CAS in Dairy Technology.
NDRI Deemed University, Karnal. Pp. 37-41.
- Verma, B.B. (1997) Technology of chhana-based
sweets in Advances in traditional dairy products. CAS in Dairy
Technology. NDRI Deemed University, Karnal. Pp. 65-70.
- Tarafdar, H.N., Das, H. and Prasad, S.
(1998) Mechanical kneading of chhana and quality of rasogolla.
J. FD SCI and Technol., 25(4): 223-227.
3.3 Cultured/Fermented Products
- Anon. (1990) Technology of traditional milk
products in developing countries: Dahi. FAO Animal Production
and Health Paper 85, FAO/WHO, Rome, Italy. Pp. 250-252.
- Goel, B.K. (1998) Studies on feasibility of
commercial production of mishti doi — A techno-economic aspect.
Indian Dairyman, 50(3): 11-15.
- Aneja, R.P., Vyas, M.N., Nanda, K. and Thareja,
V.K. (1977) Chakka and shrikhand. Indian Patent No. 142362.
- Aneja, R.P., Vyas, M.N., Nanda, I.L. And Thareja,
V.K. (1977) Development of an industrial process for the manufacture
of shrikhand. J. FD SCI Technol., 14, 159-163.
- Aneja, R.P. And Vyas, M.N. (1987) Improvements
in or relating to a method of maintaining the keeping quality
of shrikhand. Indian Patent No. 157050.
- De, A.K. And Patel, RS (1989) Technological
aspects of manufacturing chakka powder. Jap. J. Dairy FD SCI,
38:169-173.
- Patel, RS and Chakraborty, B.K. (1988) Shrikhand:
A review. Indian. J. Dairy SCI 41: 1-6.
- Ghosh, B.C. and Kulkarni, S. (1990) Dehydrated
kadhi: A convenience food. Indian Dairyman, 42(1): 11-14.
3.4 Fat-rich Products
- Bindal, M.P. and Jain, M.K. (1973) Studies
on the cholesterol content of cow and buffalo ghee. Indian J.
Ani. SCI, 43(10): 918-24.
- Rangappa, K.S. and Achaya, K.T. (1973) Indian
dairy products. Asia Publishing House, Bombay, pp. 149-363.
- Wadhwa, B.K. And Jain, M.K. (1990) Chemistry
of ghee flavour-A review. Indian J. Dairy SCI, 43: 601-604.
- Galhotra, K.K. And Wadhwa, B.K. (1993) Chemistry
of ghee-residue, its significance and utilization: A review. Indian
J. Dairy SCI, 46: 142-148.
- Rao, H.G.R. And Gopinath, S. (2001) Importance
of ghee residue and its utilization. Indian Dairyman, 53(2): 5-19.
- Anon. (1990) Technology of traditional
milk products in developing countries: Makkhan. FAO Animal Production
and Health Paper 85, FAO/WHO, Rome, Italy. pp. 56-57.
3.5 Milk-based Puddings/Desserts
- Deshpande, S.S. and Bhattacharya, K.R. (1982):
Texture of cooked rice. J. Texture Studies, 13(1): 31-42.
- Mani, G.S., Lily, G., Balasubramanium, S.C.
and Basu, K.P. (1955) Composition and nutritional value of some
indigenous dairy products. Indian J. Med. Res., 43(5): 237-242.
- Rapaille, A. and Vanhemelrijck, J. (1998) Milk-Based
Desserts in The technology of dairy products. Ed. R. Early. Blackie
Academic & Professional, London, UK. pp. 327-352.
- Kulkarni, S. (1999) A compendium on payasam.
Southern Regional Station, National Dairy Research Institute,
Bangalore.
- Mathur, O.N., Bhattacharya, D.C. and Roy, N.K.
(1985) Phirni: An Indian sweet dish. Indian Dairyman, 37(12):
575-578.
- Pataki, P.E. and Arya, S.S. (1996) Studies
on development and storage stability of instant halwa mix. Beverage
and Food World, 22(5) 25-26.
3.1 Desiccated Milk-based Products
- Sensory Profile of Traditional Dairy Products
- Kulfi: A 500 Year Old Frozen Delight
3.2 Heat-acid Coagulated Products
3.4 Fat-rich Products
- Ghee is Not Clarified Butter Fat
3.5 Milk-based Puddings/Desserts
- Industrial Production of Kheer & Other
Milk Based Desserts
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| Transfer
of Technology |
"The handbook 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 |
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