This research project aims to develop composite dairy foods using underutilized plant species and milk by-products to enhance nutritional value and health attributes. Key objectives include utilizing whey and skim milk from dairy by-products in new foods, developing technologies for composite dairy foods like complementary foods and probiotic milk-cereal mixes, validating the health benefits of these foods, and assessing commercial viability. A consortium of partners will work on formulation, processing, nutritional analysis and consumer testing of the new dairy-composite foods to address malnutrition and promote underutilized crops.

1. Research Project under NAIP Area 2: Production to Consumption Theme Area : Composite grain/fruit/dairy based Products A Value Chain on Composite Dairy Foods with Enhanced Health Attributes Consortium Leader: Dr. A. K. Srivastava National Dairy Research Institute, Karnal

5. Present Value Chain Dairy By-products Skim milk Skim milk powder, Dairy Products Whey Pearl Millet and Barley Local traders House hold consumption, Feed Disposal Malting units Breweries Market Food & Dairy Industry x

6. Value-chain Missing Links Lack of effective commercialization and marketing strategies Lack of sensory characteristics & No apparent nutritional & therapeutic benefits Poor shelf life Absence of technologies for functional composite dairy food Underutilization of minor agriculture crops and non availability of equipments Limited utilization of milk by-products Interventions Processing techniques for utilization of skim milk and whey Suitable varieties and primary processing equipments Technological package for composite dairy foods with specific health and therapeutic benefits Proper packaging, processing for long shelf- life of dairy foods Nutritional profiling and validation of therapeutic attributes Technology transfer, entrepreneurship development & innovative marketing Functions Processing of milk by-products for effective utilization for product development Formulation of Health & therapeutic composite dairy foods Selection of suitable varieties and processing equipments for formulation in composite dairy foods Technological development including processing, packaging, storage and distribution for composite dairy foods with novel health Quality characterization and modification, if any for enhancing consumer acceptance Enhancing the shelf life by using appropriate packaging techniques, bio-preservatives & processing interventions Consortium partner NDRI NDRI,CIPHET, ARPANA NDRI, CIPHET NDRI NDRI, ARPANA NDRI, ARPANA NDRI,ARPANA, SINED, New Millennium Foods CIPHET Quantification of nutrients and bioactive components and Assessment of therapeutic potential Process for effective technology transfer, capacity building of entrepreneurs & SHG’s, understanding of consumer behaviour, assessment of economic viability & formation of marketing channels. Enhancement of nutritional &health promoting attributes of foods Consumer Acceptability Survey

7. Underutilized Crops Milk By-products Primary Processing Popularization & Test Marketing Nutrition Labeling Efficacy Testing Functional Composite Dairy Foods Commercial Production & Marketing NDRI NDRI CIPHET NDRI, CIPHET Arpana Marvel foods, SINED Associate Partners Vulnerable groups Associate Partners Farmers Philanthropic organizations NDRI, New Millennium Foods Dairy Industry SHG’s Consumer Intervention Points & Proposed PCS Value Chain Arpana trust

9. OBJECTIVE ACTIVITY OUTCOME Objective 1: To harness the nutritional and therapeutic potential of milk by-products and underutilized plant species (pearl millet and barley) for development of functional foods Activity 1: Processing of milk by-products (whey and skim milk) for development of composite dairy foods Processing technologies for whey & skim milk utilization for novel food manufacture Activity 2: Evaluation of pearl millet and Barley cultivars for intensive & profitable farming in selected locations in Haryana Suitable varieties for cultivation on large scale in selected locations Activity 3: Screening of available varieties of pearl millet and barley for their suitability for value addition 2-3 cultivars of each crop for product manufacture Activity 4: Identification and standardization of primary processing technologies for pearl millet and Barley Processing line for effective utilization of candidate crops Activity 5: Determination of suitability of candidate crops for value addition through development of composite dairy foods Standardized primary and secondary processing techniques for effective usages in food formulations

10. Labeling and consumer education Activity 3: Nutritional profiling and certification of Functional composite dairy products OBJECTIVE ACTIVITY OUTCOME Objective 2: To develop technological package for composite dairy foods (complementary foods, fortified convenience foods and probiotic milk-cereal foods) with enhanced health attributes Activity 1: Development of low cost complementary foods using milk by-products & malted grains as per specified standards of PFA Low cost complementary foods for community nutrition Activity 2: Development and evaluation of fortified convenience mixes (Breakfast cereals, porridge) using cereal grains and milk by-products Convenience foods with better nutrient make up Activity 3: Development and evaluation of Whey-cereal probiotic foods Probiotic milk-cereal functional foods Activity 4: Food safety assurance system development Food safety indicators Objective 3: To validate the consumer acceptability and targeted health benefits composite dairy foods Activity 1: Assessment of therapeutic potential of developed products through in-vitro and in-vivo investigation Validated health claims Activity 2: To assess the efficacy of value added foods in the promotion of health in human volunteers Health & therapeutic foods with proven attributes Activity 4: Consumer acceptance studies for newly developed functional composite dairy foods Increased knowledge about consumer’s perception

11. OBJECTIVE ACTIVITY OUTCOME Objective 4: To assess the techno-economic feasibility of the newly developed technologies through linkages with industry, marketing personnel and Self-help group Activity 1 : Benchmark Survey Information about consumer behaviour, marketing situation Activity 2: Techno-economic feasibility analysis for newly developed functional composite dairy foods Economically viable business plan for developed technologies Activity 3: Marketing information and marketing strategy Innovative marketing strategies for promotion of health foods Activity 4: Transfer of Technologies to potential buyers (including industry, entrepreneurs and Self-help groups) Product diversification and entrepreneurship development among beneficiaries Activity 5: Assessment of socio-economic and environment impact of the newly developed technologies for commercial exploitation by stakeholders and bringing synergies among them Indicators for acceptability of technologies among stakeholders and policy formulations

12. Co-PI’s At Lead Centre (NDRI) Village Extension Training organizer Dr. Dilip Gosain 13 Animal Biochemistry Senior Scientist Dr. Rajiv Kapila 12 Dairy Economics Principal Scientist Dr. A. K. Chauhan 11 Dairy & fermented Foods Principal Scientist Dr. S. K. Kanawjia 10 Dairy Economics and Statistics Senior scientist Dr Ravinder Malhotra 9 Dairy Extension Senior scientist Dr Gopal Sankhala 8 Dairy Microbiology Senior scientist Dr S. K. Tomer 7 Dairy Chemistry Senior scientist Dr Vivek Sharma 6 Dairy Chemistry Senior scientist Dr Sumit Arora 5 Probiotic & functional foods Senior scientist Dr Latha Sabikhi 4 Animal Biochemistry Senior scientist Dr Suman Kapila 3 Dairy foods Senior scientist Dr R. R. B. Singh 2 Dairy Technology Head Dr A. A. Patel 1 Area of work Designation Full name S. No

13. BUDGETATY REQUIREMENT 283.076 142.736 10.636 4.75 2.00 2.50 122.85 140.34 81.43 0.00 14.50 34.21 2.50 7.70 Proposed budget (Rs. In lakhs) 50.42 Sub-Total Non-Recurring 100 Total 3.75 Institutional charges (10%) 1.67 Others (Books, Journals, soft ware) 0.71 Furniture (lab and office) 0.88 Works (new & renovation) 43.39 Indigenous & Imported Equipment 49.58 Sub-Total 28.76 Operational Expenses 0.00 Consultancy (national & international) 5.12 Training / Conference attendance 12.08 Contractual Services 0.88 Workshops/Meetings etc 2.72 TA (National Travel) Recurring % of Total Budget head Type of expenditure

14. National Training Approved NDRI, CIPHET II Year for five IIQM, Noida HACCP & Food Safety Management 5 NDRI III year for days NCAP, Delhi, Market Intelligence Econometrics 4 NDRI, CIPHET III year for 7days NIN, Hyderbad, Corporate consultant Nutrition Labeling & Safety of products 3 NDRI, Arpana III year for 7 days NAARM, NCAP, Delhi Impact assessment 2 NDRI, CIPHET III year for 5 days CFTRI Functional Foods 1 Year & Duration Host Organizations Area of Training CPI / CO-PI and others fro Details of Training Required Sl. No.

15. International Training Approved 12.00 Total 4.00 2009, 2 months USA Extrusion processing 3. 4.00 2009, 2months USA Complementary /weaning foods 2. 4.00 2009, 2 months Australia Application of probiotics in cereal based dairy foods 1. Year & Duration Host Country Area of Training Cost (Rs. in Lakh) Details of Training Required Sl.No

18. CONSORTIUM ADVISORY COMMITTEE Member Managing Director, Marvel Foods Pvt. Ltd., Andheri (East), Mumbai Mr. S Shridhar 4. Member Professor, Dept. of Food Science & Technology , PAU, Ludhiana Dr. (Mrs.) Savita Sharma 3. Member Former Head Dept. of Food Science and Technology, GBPUAT, Pantnagar Dr. Y. K. Jha 2. Chairman Former VC, MPUAT, Udaipur Dr. V. B. Singh 1. CAC Designation Name S.

19. THANK YOU