TRADITIONAL INDIAN DAIRY PRODUCTS G N PATEL COLLEGE OF DAIRY TECNOLOLOGY SDAU

1. DT1202
TRADITIONAL INDIAN DAIRY
PRODUCTS
ASSIGNMENT TITLE:- HISTROY
AND DEVELOPMENTAL IN
TRADITIONAL DAIRY
PRODUCTS

2. PREPARED BY,
(1) BIHOLA ANKIT S.
(2) CHAUDHARY KRUTI B.
(3) CHHIMPA JAY C.
SUBMITTED TO,
PRIYANKA SUVERA MADAM

3. G N PATEL COLLEGE OF DAIRY
SCIENCE AND FOOD
TECNOLOLOGY
SARDAR KRUSHINAGAR
DANTIWADA AGRICULTURAL
UNIVERSITY

4. • Introduction
• Ancient Indians developed more stable products
from milk for conservation of its nutritional
goodness.
• So the ethnic dairy foods, commonly termed as
traditional or Indian indigenous milk products,
were developed over ages utilizing locally available
equipment, utensils and manufacturing
procedures.

5. • Definition
• Traditional Indian dairy products or Indian Indigenous
milk products can be defined as all milk products
which are native of India and which were evolved over
ages utilizing locally available fuels and cooking ware.

6. • Status
• Traditional Indian Dairy products are those products which are
known in this country for ages. Milk and milk products formed
the main food of Vedic Indians. Khoa sweets have been the item
of choice for centuries in India.
• In early Buddhist and Jain eras, there is a mention that sweets
were prepared from thickened milk named as Sihakesara
and Morandeku.
• In the Maurya period, the sweets were prepared from
concentrated milk with the addition of honey, jaggery or sugar.
In the post-Maurya period , milk was used in various forms.

7. • Scope
• The milk was very much relished when the quantity
of milk was reduced to one third of the original
quantity.
• When milk was reduced to one-sixth of the
original quantity, it was used for preparing sweets
and when it was reduced to one-eighth, it was
called Sarkara (Powder).

8. • Challenges
• In India, during the lean season of milk, when
prize of milk was decreased, the milk was
converted into traditional Indian Dairy
products.
• Surplus milk is boiled and converted into
dahi, then to makkhan and finally to ghee
which has a shelf life of about one year.

9. • In India only 5-6% of total milk is converted
into western type of products in the organized
sector.
• Nearly half of the milk produced in India (50-
55%) is utilized for the manufacture of
traditional milk products and approximately
45.7% is used as fluid milk.
• Only about 20% of the total milk produced is

10. PATTERN OF MILK UTILIZATION IN INDIA

11. SWOT ANALYSIS OF
TRADITIONAL DAIRY
PRODUCT SECTOR

12. • Strengths
• Traditional dairy products enjoy mass appeal.
Simple manufacturing technologies which are well
established for small-scale operations.
• Skilled manpower for cottage scale operations
available.
• Lower cost of production and high profit margins.
• Markets are well established.
• Easily available market.

13. • Traditional dairy products require low infrastructure
and operational overhead costs.
• An optimistic demand profile-consumption likely to
grow at an annual rate more than 20%.
• Permit significant value addition, unparalleled by
other dairy products.
• Utilization of substandard of milk
• Use of low grade energy

14. • Weaknesses
• Lack of scientifically documented sensory,
physico-chemical and microbiological profile
analysis of traditional dairy products that limits
standardization of processes for large-scale
manufacture and design of equipments.
• Manufacturing operations are predominantly
confirmed to the cottage/ domestic scales.
• People involved in manufacture of traditional
dairy products (Halwais) lack adequate

15. • Gross lack of packaging systems that
severely limit to shelf life.
• Lack of quality/ legal standards and quality
assurance systems.
• Regional specificity of traditional dairy
product.
• Lack of production statistics based on
realistic surveys provides difficulties in policy

16. Opportunities
• Traditional dairy product sector offers vast
scope for innovation, value addition and
product diversification.
• Burgeoning consumer base and greater demand
due to higher purchasing power of the newly
emerging middle class.
• Greater access to global market under WTO
regimen.

17. • Threats
• Products prepared by scaled-up processes/new
equipments may differ in sensory quality and
may not find consumers acceptance.
• Modern methods of manufacture may raise
production cost.