Poster value

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Poster value

  1. 1. Prospects of Value Addition in Milk at Producers’ Level Dairy Technology Division, NDRI, Karnal-132 001Indian Dairying Traditional Dairy Products: Soul of Indian Dairy Indian dairying is predominantly small holders as Sector small & marginal farmer own about 60% of milch  Traditional dairy processing sector maximizes animals and produce 70% of milk household milk use Almost 55% of milk is produced is consumed by the  TDP sector process 54 MT milk that valued at Rs. produces house hold 50,000 crore and it is three times bigger than liquid Of the remaining 2/3rd is sold in traditional market milk business mainly by milk vendors  Level of value addition is almost 100-200% with annual growth rate of 15-20% Only about 16-17% milk is handle by organized  However, introduction of modernization and sector technological developments in the sector is the need Dairy co-operative only procure 7.2% of the total of the hour milk produce in country Prospective Traditional Dairy Products More that 80% of the milk is marketed in unorganized sector Khoa: A heat desiccated product market is valued at Rs. 6500 crore. Poor quality of khoa in absence ofShortcomings in Traditional Milk Marketing standardized protocol Lack of hygiene and safety measures Paneer: Heat-acid coagulated dairy products, quite Absence of cold chain often leads to malpractices high in demand among urban consumers Problems in weights & measures Dahi: Round the year consumption and growing trend Middlemen played exploitative role for packaged dahi. Short set cultures could be used to minimize space and time of processing Less return to dairy farmers Kulfi: Kulfi & frozen desserts can be made at small Lesser emphasis on value addition at producer’s level scale by using batch freezerTraditional Milk Processing Manufacturing process is simple and small scale processing equipment like kettle & paneer press are Boiling Milk at Household Level available Dahi & lassi Making Churning dahi into Butter & Chhach Small Scale Processing Equipments Surplus Butter converted to Ghee  Cream separators & butter churner Small Scale Khoa & Chhana Making  Scrapper assisted desiccation for Khoa manufacture Paneer making at home  Double jacketted gas or electrical heated kettles for heating of milk during paneer manufactureImports Points for Value Addition at ProducersLevel  Paneer press or hoops  Insulated containers for dahi or fermented milks Scenario of milk production, milk utilization and practices of hygiene & safety in identified  Deep freezers with glycol for long term temperature villages/cluster maintenance Identification of promising traditional products and appropriate technological packages Training methods for ensuring production of quality dairy products Sourcing of funds & information regarding subsidies available in different schemes Establishment of linkages among stakeholders to promote processing Cream Separator Categories of Traditional Indian Dairy Products Chhana Dahi Skid Moulded Milk Processing Module Paneer Misti Dahi Shrikhand Heat and Acid Coagulation Fermentation Kulfi Heat Desiccation Freezing Chhana-based MILK sweets Fat Plate Heat Exchanger Khoa Making Machine Butter Churner Concentration Khoa-based sweets Addition of Cereals & Desiccation Kheer, P ayasam Be an Entrepreneur for Better Livelihood

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