The object of the present mini review paper was to elucidate the importance of fruits and vegetables and their by products in enriching the traditional milk and milk products with regard to human nutrition, research on development of various fruits and vegetable enriched products, processes and technologies required and in – turn resulting in opening newer avenues for rural entrepreneurship development at household, cottage, small and medium level giving employment and income generation opportunities.

1. Js- grd
MILK - BASED FRUITS AND VEGETABLE ENRICHED PRODUCTS –
OPPORTUNITIES AND CHALLENGES FOR RURAL ENTRENEURSHIP
Dr Jai Singh (ARS)
M tech, Ph D, IIT KGP
Retd Director ICAR – CIPHET
Mob:8958463808 E-Mail:jsingh.sre@gmail.co.
ABSTRACT
The object of the present mini review paper was to elucidate the importance of fruits
and vegetables and their by products in enriching the traditional milk and milk products
with regard to human nutrition, research on development of various fruits and vegetable
enriched products, processes and technologies required and in – turn resulting in
opening newer avenues for rural entrepreneurship development at household, cottage,
small and medium level giving employment and income generation opportunities.
Innovations in product development, opportunities for rural entrepreneurs, likely start –
up challenges and constrained have also been discussed.
INTRODUCTION
Enrichment of milk and milk products with appropriate combinations of fruits and
vegetables and their byproducts is recommended to compensate some important
nutrition deficiencies (iron, vitamin C, carotenes, and dietary fibers) thereby decreasing
or preventing ill health causes related with nutrition. Fruits and vegetables can be used
in different forms i.e., fresh, juices, powder, puree, and extract. Fruits and vegetable
products also contribute for desired taste, color, texture, aroma, sensorial properties,
quality fibers, vitamins, minerals, essential nutrients, trace elements, polyphenols,
carotenoids, compounds with antioxidant activity and biological properties. etc. In
addition, some fruits and vegetables are considered as potential milk products
stabilizing agent due to their desirable functional properties, such as water binding and
holding, gelling, thickening property and colonic ferment ability. Development of fruits
and vegetable based milk products have received significant attention due to their
antioxidant, antiinflammatory, anti-mutagenic and anti-clotting power. The effect of
fruits and vegetables on different characteristics of some milk products are discussed in
this mini review presentation. Development of fruits and vegetable based new milk
products is also a driving force for successful establishment rural entrepreneurship at
household, cottage, small and medium level.
Key words: fruits and vegetable enriched milk and milk products, rural enterprises,
economic opportunities for fruits and vegetable based milk products, Innovation and
opportunity challenges, constraints analysis, challenge analysis .

2. Traditional Milk products: Include flavoured milk, milkshake, lassi, dahi, butter,
cheese, cream, malai, paneer, butter whey, paneer whey, khoa, chhana, yogurt, ice
cream, barfi, shrikhand, kalakand, milk cake, peda, rabri, gulabjamun, kalajamun,
khurchan, kaladi, desserts, khurchan, basundi, pantua, kunda and lalmohan. rasogolla,
cham cham, rasgola, rasmalai, etc.
Economic opportunities for fruits and vegetable based milk product
entrepreneurship in rural areas.
Dairy sector is the largest source of direct and indirect rural employment and income
generation. It creates opportunities for rural households, particularly small and marginal
farmers, landless laborers, and women, enabling them to earn a sustainable income. By
selling milk and milk products, farmers are earning regular income
throughout the year. However, now the scenario in India is witnessing winds
of change because of improved milk availability situation. Consumers began
to look for healthier alternatives of conventional milk products. Keeping this
in mind, milk industries are introducing a new range of functional milk
products like pro-biotic ice- creams, yogurt, cheese, beverages, lassi, curd,
energy drinks, etc. These pro – biotics are cultured and have introduced several
challenges in meeting the required physicochemical properties. This awareness
tempted the consumers to search for alternate better options for carefully designed and
naturally produced health foods for all categories of people. In this process, the dairy
scientists developed fruits and vegetables based milk and milk products containing
beneficial nutrients and functional components such as minerals, vitamins, dietary fibre
and antioxidants. As a result of this scientific approach, different types of fruits and
vegetable enriched value - added milk and milk products came in the world market.
Some of these Indian products are listed as: flavoured milk, milkshake, butter whey,
paneer whey, lassi, dahi, butter, cheese, yogurt, cream, paneer, ice cream, malai,
khoa, chhana, khurchan, kaladi, desserts, sweets barfi, peda, shrikhand, gulabjamun,
kalajamun, kalakand, milk cake, rabri, basundi, pantua, kunda, lalmohan. rasogolla,
cham cham, rasmalai, etc. Such manufacturing units can be easily and successfully
initiated and established at household, cottage, small and medium scale in rural
catchment areas with appropriate training and procuring required apparatus, tools,
gadgets, equipment and machinery. Studies conducted by various researchers’
revealed that value addition of milk and milk products could generate about 62 to 68 per
cent of higher income as against the traditional mode of sale. and therefore, the study
strongly recommends that value addition of milk at farm level is beneficial for earning
sustainable income from dairy farming.
Innovation and opportunity challenges:
Development of fruits and vegetable enriched milk and milk products manufacturing in rural
areas presents a large opportunity to the rural entrepreneurs (small and marginal farmers,
landless laborers, and women). However there can be many challenges in undertaking
fruit and vegetable enriched milk products entrepreneurship in rural areas. The primary
factors could be (i) quality and quantity of raw material; (ii) seasonality; (iii) inadequate
infrastructure; (iv) access to latest technology; (iv) inadequate education, know – how and

3. training practices; innovation and standardisation of processing techniques; (vi)
development of continuous manufacturing methods; (vii) focus on enhancement of self
life of the targeted products; (viii) knowledge about food safety, quality requirement; (ix)
equipment design; (x) affordable packaging and marketing; (xi) hurdles in developing
domestic market due to lack of infrastructural facilities including cold storage, suitable
transport facilities and adequate food testing laboratories. (xii) availability of FSSAI
standards in easily understandable and implementable form for FSSAI license., (xiii)
cold chain management, (xiv) scanty research evidences, (xv) fear of risk etc.
Constraints analysis:
Fruits and vegetables and their by products, added in pre defined quantity and form
(fresh, juice, extract, puree, pomace, powder) develope improved aroma, taste,
appearance and attractiveness to milk and milk products, besides providing important
therapeutic properties such as antioxidative, anti-inflammatory, antidiabetic,
antihypertensive and antimicrobial activities. Therefore, fortification of milk products
with fruits and vegetables could help to provide functional dairy products with nutritional
and medicinal values. The consumers are becoming health conscious and looking for
better choices for milk products which is showing wide - door openings for fruits and
vegetable enriched milk products.
In newer products innovation – diffusion and adoption process decisions, the important
factors are: product suitability and compatibility; cost of technology and operability;
economic factors and incremental return; ease in availability of inputs; production
volume and marketing facilities, rural oriented entrepreneurship education and programs
ensuring successful performance. individual entrepreneurial mind – set level in
determining adoption decisions, etc.
Challenge analysis: Farmer – processors have a number of challenges when it
comes to adopting new technologies and advances. The extent to which the farmer
finds the new technology complex and difficult to comprehend, the ease with which the
outcomes of an adoption can be observed, the financial cost, the farmer's beliefs and
opinions about the technology, the farmer's level of motivation the farmer's perception of
the new technology's relevance and the farmer's attitudes toward risk and change are
among the factors identified.
Processing and manufacturing of fruits and vegetable enriched milk and milk products in
rural sector have horizon less scope as micro and small scale enterprises have existed
in rural India remained in existence since ages in the form of traditional skills. Now it is
emerging as a dynamic concept. The challenges can be circumvented through the
following basic principles:
i) Optimum utilization of local fixed and renewable resources.
ii) Entrepreneurship development generating and providing additional
occupations.

4. iii) System activation to provide trained skill manpower, research institutions
support, money, material, machinery, management and market knowledge.
iv) Oganisation of entrepreneurial programs on risk taking ability, self-
confidence building, decision making ability development, knowledge of
growing technology on fruits and vegetable processing and incorporation with
milk and milk products, economic motivation, market orientation, awareness
creation, clientele engineering, etc.
v) Development of standard processes and recipes for fruit and vegetable
enriched milk and milk products.
Fruits and Fruit Byproducts Enriched Milk and Milk Products:
Sn Fruit Fruit based milk products
1 Anola: Anola Juice (4 %) – paneer whey, anola shreds (5 %) – ice cream,
anola pulp (5%) – ice cream, anola powder (0.5 %) – ice cream,
anola preserve (10%) – ice cream,
2 Banana banana milkshake, Banana pulp (10%) – yogurt,
3 Bael Bael pulp (20 %) – gajrela, bael pulp (40%) – barfi, bael pulp (4%) –
yogurt, bael pulp 15 % - milk kalakand,
4 Berries - Rasp Rasp berry (10%) – yogurt,
5 Citrus / orange citrus fiber (0.5%) - ice cream, citrus pomace – yogurt, Orange by-
products fiber (0.74%) – ice cream, orange fiber (1%) – ice cream,
6 Cape gooseberry
/ Rasbhari
Cape gooseberry (15%) – ice cream
Date Date fiber (1%) - yogurt
7 Guava Guava - flavored milk, Guava – milkshake, guava– mlik shake pre –
mix, guava – butter milk whey, guava – milk paneer whey, guava –
milk health mix Instant (30 % guava powder), Milk – guava dessert /
mouses (12 – 15 % guava pulp), guava – milk cake, milk – guava
misthi dahi ) 7 % guava pulp, guava – milk curd, guava pulp (5 %) –
milk yogurt, guava seed powder (1 -3 %) –milk yogurt, probiotic low-
fat yoghurt supplemented with guava seed powder (3 %), milk –
guava ice cream, milk – guava cake, milk – guava palkova, guava
– khoya barfi, guava -khoya peda, guava – khoya shrikhand, guava
powder – sandesh, Guava pulp - mousse and smoothies, milk –
guava baby food, Guava (Psidium gujava) is a worldwide popular
tropical fruit with high content of vitamins and phytochemicals.
contains immense bioactive potential and is a good source of dietary
fiber. Guava mousse and smoothie.
8 Grape Grape – cheese (0.3 % grape extract), grape pomace (1.3 – 1.6 %) -
cheese, Grape fiber (0.9%)– yogurt, grape juice (10%) – yogurt,
wine grape pomace (2%) – yogurt,

5. 9 Grape fruit Grape fruit pulp (10%) – yogurt.
10 Jamun Jamun spray dried juice (12%) – cheese, jamun juice , jamun pulp
(30 %) – yogurt, jamun pulp (30 %) – smoothie / drink, jamun pulp
(25%) – squash, jamun pulp (15 – 20 %) – ice cream, Jamun
pomace powder (3%) – ice cream, jamun pulp (25 %) - Milk based
sweets / desserts,
11 Jack fruit Jack fruit pulp (10 %) – ice cream,
12 Kivi Kivi fruit (49%) – ice cream
13 Karonda kaonda pulp 10 % - yogurt,
14 Mango
Mango based milk products: Mango - flavored milk, mango –
milkshake, mango – mlik shake pre – mix, mango – butter milk
whey, mango – milk paneer whey, mango – butter milk lassi, mango
- dahi, mango – milk ice cream, mango - milk yogurt, mango – milk
kulfi; mango – milk falooda, mango – milk cake, mango – milk
kalakand; mango – milk – ragi – rice baby food, mango – khoya
barfi, mango – khoya peda; mango - khoya shrikhand, mango – milk
rabri, mango - milk pudding, mango – milk smoothie. mango – milk
chunk, mango - milk custard ( mango powder + milk25g of Mango
custard powder and 500 ml milk ), etc. yoghurt with added mango
pulp upto 4%, ice cream 30 %, mango shake, mango lassi,
beverages,
15 Persimmon /
Tendu phal Persimmon (24%) – ice cream,
16 Papaya Papaya pulp (10 %) – yogurt,
17 Pine apple Pine apple powder (1.16 %) – Yogurt, juice (20%) – yogurt,
Pear Pear pulp (15%) - yogurt
18 Straw berry Strawberry pulp (30%) – yogurt, fruit cut pieces (10 – 20) – yogurt,
juice (15%) –cheese, pulp 25 % - ice cream,
19 Sapota Pulp (10%) – yogurt
20 Yam Yam soluble fiber(1%) - yogurt
Vegetables and vegetable byproducts incorporation in milk and milk products:
1 Amaranthus Cruentus
(rajgiri, cholai)
Cholai powder (5 %)- yogurt, amaranth powder (10 %) –
cheese. Amaranth extract – whey.
2 Bottle gourd Bottle gourd puree (4 – 6%) – ice cream, bottle Gourd -
Pedha, bottle gourd - khoya barfi, bottle gourd - khoya peda,
bottle gourd (5 %) – milk dessets, bottle gourd pomace –
kheer mix,
3 Baraccoli: Baraccoli(20 %) – cheese

6. 4 Beetroot / chukandar Beetroot juice(4%) + anola juice (4%) – milk based
beverages, beet root juice (25%) - flavoured milk, beet root
milkshake, beetroot extract (1%) – flavoured milk, beet root
puree (20 %) – ice cream, beet root powder (8%) – yogurt,
beet root juice - flavored yogurt, beetroot extract (1%) –
flavoured milk,
5 Pumpkin Pumpkin pulp (15 %) - falvoured milk, Pumpkin Pie
flavored milk, pumpkin pulp (50%) enriched - dairy
beverages - sweet buttermilk, sweet whey, and milk
permeate pumpkin slices powder (0.5 – 1.0%) – functional
lassi, pumpkin pulp (2.5 – 7.5 %) – basundi (gujrati sweet)
cream cheese and yogurt — to plenty of ice cream, pumpkin
seed pweder – milk ice cream, pumpkin - paal kootu (south
Indian)
6 Potato Cheese,
7 Carrot Carrot - based whey functional beverages, carrot juice (25%)
– whey beverages, carrot concentrate (7.5%) – ice cream,
yogurt and butter milk, dehydrated carrot – khir mix, carrot
pomace (10 – 50 %) – porridge (dalia), carrot paste (15%), –
cheese, carrot paste (30%) - Cheese / Chhana / Rasgulla /
Cheese ball, carrot (10 – 20%) -fortified skim milk, carrot –
milk barfi, carrot – milk peda, carrot – milk halwa, carrot milk
- Ras Malai, carrot – shrikhand, carrot – lachha rabdi,
Arrot – milk kulfi, carrot – bhapa doi (Bengali), , Carrot: carrot
milkshake, carrot paste (15 %) – cheese, carrot paste (30 %)
– cheese/ chhana / rasgulla,
8 Cabbage Cabbage milk,
9 Spinach Spinach – ice cream, spinach powder (0.5 – 1.0 %) –
cheese, spinach powder (o.5 – 1.5%) – paneer, spinach juice
(10 %) – whey beverages. Spinach –yogurt.
10 Sweet potato Sweet potato pulp (10 - 30 %) – ice cream, sweet potato pulp
(35%) – yogurt, sweet potato pulp (5 - 30 %) – cheese, sweet
potato puree (30%) – cheese, sweet potato sweets – barfi,
peda, rabri, sandesh, shrikhand, desserts, khir,etc.
11 Tomato Tomato extract (2%) – cheese, peel powder 1.16% - yogurt,
tomato juice – whey, etc.
CONCLUSION: Incorporation of fruits and vegetables in milk and milk products is
catching popularity for desired taste, color, texture, aroma, sensorial properties, quality
fibers, vitamins, minerals, essential nutrients, trace elements, polyphenols, carotenoids,
compounds with antioxidant activity and biological properties in natural form. The raw
material ie milk, fruits and vegetables are produced in the rural sector. These
commodities are of perishable nature, therefore need quick processing and product
development. For many reasons, processing and product development units of micro,
small and medium size need to be established in rural sector operated by processor

7. farmers and rural youth. Initially, several technological and procedural hurdles are likely
to crop up which can be circumvented through the intervention of ICAR institutes, state
and central universities, KVKs and Indian Institute of Entrepreneurship Development.
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