detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts

1. ROBIN VARGHESE
MS.C FOOD TECHNOLOGY
2ND SEM
Traditional dairy products

2. MILK
MARKET
MILK
MILK
PRODUCTS
TOPICS TO BE COVERED
INTRODUCTION
STATISTICS OF PRODUCTION AND CONSUMPTION
CLASSIFICATION OF INDIAN AND THEIR CORRESPONDING WESTERN PRODUCT
MANUFACTURING PROCESS AND THEIR COMPOSITION

3. INTRODUCTION
The term indian dairy products refers to those milk products which originated in undivided
india, the importance of milk and milk products in this country has been recognized since vedic
times(five thousand years ago) and variety of ways in which milk is used for prepration of
indegenious product more or less as an art which include diff. types of sweets,other than this
there are variety of dairy products such as rabri,kulfi,
Srikhand,lassi,ghee,paneer,chhana,kheer,mhakkan and the not the least dahi.

4. STATISTICS OF PRODUCTION AND CONSUMPTION
India now has indisputably the world's biggest dairy industry in terms of milk production; last year India
produced close to 146.31 million tonnes of milk, 50% more than the US and three times as much as the
much-heralded new growth champ, China. Appropriately, India also produces the biggest directory or
encyclopaedia of any world dairy industry. The dairy sector in the India has shown remarkable
development in the past decade and India has now become one of the largest producers of milk and
value-added milk products in the world.
Areas of
Production:
Uttar Pradesh, Maharashtra, Himachal Pradesh, Madhya Pradesh, Punjab, Rajasthan, Tamil
Nadu are the major production area of Dairy Products in India.
India Facts and
Figures :
India's Export of Dairy products was 1,13,721.70 MT to the world for the worth of Rs. 2422.85
Crores/ 345.71 USD Millions during the year 2018-19.

5. INDIAN DAIRY PRODUCTS AND THEIR WESTERN COUNTERPARTS
S.No Process Products Western Counterpart
1 Concentration Khoa Evaporated Milk
Basundi Sweetened Condensed Milk
Rabri
Khurchan
Malai
2 Coagulation Channa Cheese prepared by direct acidification
Paneer White cheese – Latin American origin
3 Fermentation Dahi Pain Yoghurt
Payodhi Sweetened Yoghurt
Misti Dahi
Chakka
Shrikhand wadi
Lassi, Chaach Stirred Yoghurt
4 Phase inversion of fat Makkan Butter
Malai
Ghee Butteroil
Kulfi Ice cream
Malai ka baraf

6. MANUFACTURING PROCESS OF DIFFERENT INDIAN DAIRY PRODUCTS
concentrate
Kheer,kulfi
Khoa/mawa
Whole milk
separate
Skim milk
Cream butter ghee
Ferment non-fat-dahi
Coagulate non-fat-panir
ferment dahi
Makkan Ghee
Lassi
Chakka/srikhand
coagulate Chhana/panir

7. INDIAN DAIRY PRODUCTS
Khoa/Mawa
Among the indigenous milk products, khoa occupies a prominent place as it forms a base for number of sweet
delicacies. Khoa is a popular product throughout India and is called by different names in different regions like
khoya, mawa, kava, palghova, etc.
Definition of Khoa Khoa is a concentrated whole milk product obtained by open pan condensing of milk under
atmospheric pressure. According to Food Safety and Standard Regulations 2011, Khoya, by whatever variety of
names it is sold such as Pindi, Danedar, Dhap, Mawa or Kava, means the product obtained from cow or buffalo
or goat or sheep milk or milk solids or a combination thereof by rapid drying. The milk fat content shall not be
less than 30 percent on dry weight basis of finished product. It may contain citric acid not more than 0.1 percent
by weight. It shall be free from added starch, added sugar and added colouring matter.
Varieties of Khoa
There are three distinct varieties of khoa. They differ in their composition, body and textural characteristics and
end use
Pindi,Dhap,Danedar(

8. Manufacturing process and composition
Constituent
%
Pindi Dhap Danedar
Total solids 65.0 56.0 61.5
Fats 22.5 19.4 20.9
Proteins 19.5 17.1 18.4
Lactose 19.4 16.7 18.9
Ash 3.5 2.9 3.4
Chemical composition
Type Fat Moisture(TS) Specific sweets prep.
pindi 21-26 31-33 Burfi, peda
dhap 20-23 37-44 Gulabjamun, pantoa
danedar 20-25 35-40 kalakand

9. KEEPING QUALITY OF KHOA
Keeping Quality of Khoa The limited shelflife of indigenous milk products is one of the main limiting factors in
marketing. During storage, these products undergo many types of sensory, rheological, chemical and
microbiological deterioration making them unfit for human consumption. Most of the traditional dairy products
except ghee have shelflife varying from less than 24 hours to about a week at ambient temperature. Addition of
sugar, boiling in sugar syrup or frying is some of the methods which are traditionally adopted to enhance the
storage life of these products.
The keeping quality of khoa at room temperature is about 5 days and 10 weeks at the refrigeration temperature.
Storage of khoa at low temperature (5-10°C) though enhances the keeping quality, it adversely affects the body
and texture and its portability for sweet making. Hence all care should be taken during manufacture and
subsequent handling.
Temp of storage Shelf life In days
unpacked Packed in laminates
5 ≤10º >30
30 ≈5º 6-7
37 ≈5º ≤5

10. Chemical preservation Under Food Safety and Standards regulations, no preservative should be added to
khoa. However, some attempts were made to improve the shelf life of khoa by adding mould inhibitors,
nisin and antioxidants. Antifungal agents like sorbic acid, propionic acid and their salts can be used to
preserve khoa. Addition of 0.2 % sorbic acid by weight of khoa during the last stage of its manufacture will
enhance the shelf life up to 20 days at 30°C and 125 days in cold storage. The mould inhibitors can be
sprayed on to the surface of the product or alternatively the packaging material can be treated with the
chemical agent. Addition of Nisin (Nisaplin) will improve the shelf life of khoa by 10-11 days at 30°C.
Chemical preservatives

11. Products made from Khoa/mawa
PEDA KALAKAND BRUFI GULAB JAMUN
MILK CAKE

12. RABRI
Rabri is a sweetened concentrated whole milk product with thickened malai layer obtained by
evaporation and concentration of milk. Buffalo milk is preferred for preparation of rabri.

13. Whole buffalo milk is taken in a karahi and slowly heated at simmering
temperature. The milk is not allowed to boil so that clotted cream may
form on its surface. Slow evaporation of moisture takes place and the
layer of resulting clotted cream is continuously removed with a fork and
placed on the sides of karahi. When the volume of milk is considerably
reduced, sugar @ 5-6 percent of milk is added and stirred. The clotted
cream collected on the sides of the pan is gently added back to the
sweetened concentrated milk. The clotted cream is broken into small bits by
wooden ladle before addition to milk. Whole mass then appears to be
concen trated sweetened milk with clotted cream. Higher the amount of
clotted cream better will be the quality of rabri.
Manufacturing process MILK
HEAT AT SIMMING
TEMPERATURE IN A KARAHI
SKIN FORMATION
BREAK SKIN AND REMOVE TO
COOLER PARTS OF VESSEL
FURTHUR DESSICATION WITH FAST
STIRRING
REDUCE VOLUME TO
ONE FIFTTH
COOLING FOR 5-6HR
ADD SUGAR 5-6% OF
MILK
IMMERSE SKIN OF MILK IN
SWEETENED CONDENSED MILK
HEAT GENTLY FOR A
WHILE

14. CHEMICAL COMPOSITION YIELD AND SHELF LIFE
Yield
Yield of rabri depends on total solids of milk,
ratio of concentration of milk and amount of
sugar added. In general 25-28 per cent yield
can be expected from buffalo milk.
Shelf Life
Rabri can keep well for about 2-3 days at room
temperature and 10-15 days at refrigeration
temperature.

15. PAYASAM/KHEER
Cereal mixed indigenous milk products are popular all over India. In this category, the variety
depends on the regions e.g. Kheer in Northern India, Payasam in Southern India. The name of the
payasam / kheer changes
with the additive cereal and other additives added viz. rice payasam, saboodana payasam, semya /
Semolina payasam, kaddu- ki- kheer etc.
Introduction

16. Product Description
Kheer is a heat concentrated milk based confection with added cereals, sugar, nuts and dry fruits. The different
varieties of kheer andpayasam are
• Rice kheer
• Saboodana payasam
• Semya / Semolina payasam
• Kaddu- ki- kheer
• Khas-Khas kheer
• Rava - payasam
• Coconut - kheer
• Lauki-ka- kheer
• Green gram dal payasam
• Bengal gram dal payasam
14.3 Method of Preparation
Buffalo milk is preferred for both payasam and kheer preparation. Standardized buffalo or cow milk with
4.5%5.5% fat and 8.5 to 9% SNF is taken in a pan and boiled on a non smoky fire. Good quality rice is taken,
washed and added to milk @ 2.5%. Gentle boiling accompanied by thorough stirring cum scraping of the contents
is undertaken. When the ratio of concentration of milk reaches 1: 1.8, sugar is added @ 5-7.5% of the milk taken.
Further heating with stirring is continued until the rice is properly cooked and approximately when the
concentration reaches 2 to 3 times. Powdered cardamom (@0.02%) is mixed as flavoring at the end of heating.
Rice kheer Moong dal kheer

17. STANDARDISATION (6.9%
FAT AND 9.5% SNF)
BUFFALO MILK
PREHEATING(60°C FOR 12
MIN)
CONCENTRATION (35% TS)
SUGAR
RICE
STORAGE
PACKAGING IN METELIZED
BAGS
DRY BLENDING
MIXING HEATING VESSEL
PRE-SOAKING IN
WATER
MILK RICE SUGAR SLURRY
GRINDING
FLOW DIAGRAM AND SHELF LIFE OF KHEER
Keeping Quality of Kheer
The average shelf life of kheer at 37 ˚C ± 1˚C is 2-3
days and 10-15 days at 4 ˚C ± 1 ˚C.
Extension of shelf life of kheer
Successful attempts made to improve the shelf life of
kheer are given below:
Addition of nisin
Addition of Nisin at the end of preparation could
extend the shelf life of kheer upto 8-10 days at 37˚C ±
1˚C and
100-150 days at 4 ± 1˚C.

18. CHHANA
Introduction
Chhana is an acid coagulated product obtained from milk. The curd mass obtained when milk is coagulated with
the organic acids such as citric acid, lactic acid at higher temperature and after subsequent drainage of whey,
mass of curd obtained is called chhana. It looks off-white, tastes mildly acidic, and has characteristic spongy
texture.
According to FSSR-1511 chhana means the product obtained from the cow or buffalo milk or a combination thereof
by precipitation with sour milk, lactic acid or citric acid. It shall not contain more than 70.0 per cent moisture and
the milkfat content shall not be less than 50.0 per cent on dry matter. Milk solids may also be used in preparation
of this product.

19. MANUFACTURING PROCESS
Chhana has been prepared by boiling about 15-
40lit of cow milk in a steel pan. Acidic whey
(previous day whey) added to boiling hot milk
serve as coagulant with continuous stirring till
the completion of coagulation. Contents poured
over a muslin cloth held over another vessel.
Whey is collected in a vessel. Muslin cloth
containing curd mass washed with potable
water by immersion process and allowed to
drain for 30min to expel free whey.
Chhana is used as a base for the preparation of
a variety of sweets like sandesh, rasogolla,
chamcham, rasomalai, pantoa, chhana murki,
COW MILK
WASHING IN
CHEESE CLOTH BAG
FILTERATION OF
WHEY
CHHANA
COAGULATION
HEATING TO 98º C
STORAGE
STANDARDIZATION
FAT 4% SNF 8.5%
COAGULATION AT
80º-85ºC PH 5.1-5.4
DRAINING OF WATER
AND WHEY
WHEY
LACTIC ACID (1.0-1.5%
SOLUTION 80º C
WHEY

20. COMPOSITION YIELD AND SHELF LIFE OF CHHANA
Parameters Cow milk
chhana
Buffalo milk
chhana
Moisture % 53.4 51.7
Fat % 24.8 29.7
Lactose % 2.2 2.3
Protein % 17.4 14.4
Ash % 2.1 1.9
pH 5.7 5.4
Yield of chhana
Yield and quality of chhana depends on the type of milk, heat
treatment given to milk prior to acidification, acidity of milk,
coagulation temperature, strength of coagulant and residence time of
the coagulated chhanawhey mixture before separation of coagulated
milk solids from whey.
Total solids present in milk especially fat and casein influence the yield
of chhana, which from cow milk is 15 to 17% and from buffalo milk is
81 to 20 %
Shelf life of chhana
Chhana is an extremely perishable due to its high moisture content. At room
temperature, it does not keep longer than a day. Under refrigeration, the shelf
life can be extended up to six days. Packaging materials used to pack chhana
have a role in extending the shelf life. The cow milk and buffalo milk chhana
stored in tin cans and cellulose film/LDPE was found acceptable upto 3days at
370C, and 20days at 4-50C.

21. PRODUCTS WHICH ARE MADE FROM CHHANA
PANTOA RASGULLA RASMALAI
MURKI

22. PANEER
Introduction
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted
acids at specified temperature. The resultant coagulum is filtered and pressed to get the sliceable curd mass.
Paneer has a firm, close, cohesive and spongy body and smooth texture. It is mainly prepared from buffalo milk
and used for large number of culinary dishes
Paneer is generally sold as blocks or slices, it is also referred as Indian fresh cheese.

23. MANUFACTURING PROCESS
Buffalo milk is standardized to 4.5% fat and 8.5%
SNF (standardize the buffalo milk to a fat: SNF ratio
of 1:1.65). Milk is heated to 90°C without holding (or
82°C with 5 min holding) in a jacketed vat and cooled
down to 70°C. Coagulation is done at about 70°C by
slowly adding 1% citric acid solution(70°C) with
constant stirring till a clean whey is separated at
(pH 5.30 to 5.35) and coagulum is allowed to settle
for 5 min and drained off the whey. The curd so
obtained is filled into hoops lined with muslin or
cheese cloth. Pressure is applied on top of the hoop
at a rate of 0.5 to 1kg/cm2. The pressed blocks of
paneer are removed from the hoops and immersed
in pasteurized chilled water for 2-3 hr. The chilled
paneer is then removed from water to drain out.
Finally paneer blocks are wrapped in parchment
paper / polyethylene bags and placed in cold room at
about 5 to 10°C.
BUFFALAO MILK
STANDARDIZATION
FAT 4.5%,SNF 8.5%
COAGULATION
COOL TO 70ºC CITRIC ACID 1% SOL.
PACKING
CUTTING / SLICING
DIPPING IN CHILLED
WATER
WHEY
PRESSING
TRANSFER CURD TO
HOOP
REMOVAL OF WHEY
HEATING TO 90ºC
WHEY

24. CHEMICAL COMPOSITION ,YEILD AND SHELF LIFE OF PANEER
Parameter Percentage
Fat
23.41(50.84 on dry matter
basis)
Protein 18.23
Lactose 2.40
Ash 1.90
Total solids 46.04
Yield
The yield of paneer is dependent on the fat and solid
not fat(SNF) content of raw milk, as well as the
moisture, fat and protein retained in the paneer.
Heat treatment of milk to 90°C is necessary to achieve
good yield. Generally a yield of 20-22 kg is obtained
from buffalo milk and 16-18 kg from cow milk.
shelf life
Shelf life of paneer to 12 days at refrigerated
temperature and 2 days at 37°C.

25. DAHI
Introduction
Dahi is produced from heat treated milks after inoculation with certain species of lactic acid bacteria added
to milk in the form of starter culture. Lactic acid bacteria added multiply, grow and produce lactic acid,
acetic acid and carbon dioxide by utilizing lactose present in milk. Some bacteria uses citric acid of milk to
produce certain volatile organic compounds mainly diacetyl, which is mainly responsible for flavor of dahi.
Judicious combination of acid producing and flavour producing microorganisms in the starter helps in the
production of Dahi with a firm body and good flavor.

26. MANUFACTURING PROCESS
In traditional method of dahi preparation, milk is heated intensively to
boil for 5 to 10 min and then it is cooled to room temperature. cooled
milk is added with previous day‘s curd or buttermilk, stirred and allowed
to set undisturbed usually for overnight.
At halwai‘s shop milk is considerably concentrated before being
inoculated with starter culture. So that the total solid content of milk
gets increased, particularly increase in the protein content of milk.
Concentration of milk results in custard like consistency of dahi and
keeps the product from wheying off.
PREHEATING(60ºC)
HOMOGENIZATION
HEAT TREATMENT(90ºC/10MIN
STANDARDIZATION FAT5%
SNF:11-13
FILTERATION/CLARIFICATION
RECEIVING OF MILK
PREHEATING 35-40ºC
COOLING (30ºC)
COOLING AND STORAGE <5ºC
ADDITION OF STARTER
CULTURE(1-1.5%)
PACKAGING
INCUBATION(30º-37ºC/6-8HRS
DAHI

27. CHEMICAL COMPOSITION ,YEILD AND SHELF LIFE OF DAHI
Componen
ts
Whole milk Dahi
(%)
Skim milk Dahi (%)
Water 85-88 90-91
Fat 5 – 8 0.05 - 0.1
protein 3.2-3.4 3.3-3.5
Lactose 4.6-5.2 4.7-5.3
Lactic acid 0.5-1.1 0.5-1.1
Ash 0.7-0.75 0.7-0.75
SHELF LIFE
Plain dahi was in good condition up to 3 days
of storage period and banana juice based dahi was
up to 2 days only at room temperature. On the other
hand, at refrigeration temperature plain dahi was
suitable for consumption up to 12 days.
Traditional method of Misti dahi
preparation
Traditionally, it is prepared by Halwais on a
small scale to meet the local demand. Whole
cow milk or buffalo milk or their combination is
added with sugar (upto15% of the milk) and it
is heated continuously in an open pan at a
simmering temperature of 68-70°C for 6-7
hours or boiled to reduce the volume to 60-70%
of the original. Artificial colour, caramel sugar
and/or jaggery are also added based on the
consumer preference. The mix is then cooled to
about 40°C and inoculated with the previous
day‘s product.

28. CHAKKA
Chakka is a fermented, intermediate dairy product obtained during the production of Shrikhand. Chakka can
be described as strained dahi, in other words it is the curd mass obtained after removing whey from dahi,
either through muslin cloth or basket centrifuge. Chakka is the base material for the production of shrikhand
and shrikhand wadi.
Introduction

29. MANUFACTURING PROCESS
In traditional method, cow or buffalo or mixed milk is
boiled thoroughly and cooled to room temperature (30°C).
Previous day curd is added to this milk at the rate of 1 to
1.5 %. Milk is left undisturbed overnight at room
temperature to set firmly. It is then stirred and hung in a
muslin cloth for 10 to 12 hrs to drain off whey. The curd
mass obtained after removal of whey is called as chakka.
WHOLE MILK
BOILING
COOLING TO
30ºC
ADDITION OF DAHI(1 TO
1.5%
KEPT UNDISTURBED
OVERNIGHT
DAHI(0.7 TO 0.8 ACIDITY
STIRRED AND HUNG IN MUSLIN
CLOTH FOR 10-12HRS
CHAKKA
WHEY

30. CHEMICAL COMPOSITION ,YEILD AND SHELF LIFE OF CHAKKA
YIELD
The yield of chakka produced traditionally is about
650g per 1000g of milk and yield of shrikhand is
about 1.5 to 2.0kg per kg of chakka. Yield of Chakka
is about 20% more and shrikhand is 38.5% more than
that of traditional method, when produced
commercially.
Shelf life of Shrikhand
Due to both high acid and sugar levels, shrikhand
has a fairly long shelf-life of 30-40 days at 8°C and
2-3 days at 30°C. The shelf life of shrikhand can be
increased by addition of potassium sorbate 0.05%
For industrial purposes pasteurization of shrikhand
at 65oC/10min and subsequent freezing can increase
the shelf life upto 12 months at -26oC

31. LASSI AND CHHACHH/MATTHA (COUNTRY BUTTERMILK)
Butter milk is a popular refreshing drink prepared from the by-product produced during the preparation of
butter/makkhan from dahi. Butter milk is also known as Mattha, Chhachh or Chhas in northern part of India.
In south India it is called as Majjige or Majjika. The sweet variety of the product is relished in the northern
part of the country, whereas the sour variety is preferred in the south.
Introduction

32. MANUFACTURING PROCESS
Milk is boiled and then cooled to 30º
– 35ºC. It is added with dahi culture
or previous day‘s dahi at the rate of
1.0 to 1.5%. Milk is allowed to set
overnight. Set curd is stirred using
a mathani (wooden/steel stirrer
with impellers) driven by a small
rope in to-and-fro circular motion.
During this action, small grains of
butter are formed and raised to top
of the vessel and it is scooped out
from time to time. When all the
butter is recovered, the residual
watery fluid is referred as butter
milk/ chhach/ mattha/chhas. This
can be consumed directly or
sweetened or salted and added with
spices based on the preference.

33. CHEMICAL COMPOSITION AND SHELF LIFE OF LASSI
Shelf life of butter milk and lassi
Butter milk and lassi packed in LLDPE pouch can be
stored upto 7days at 5ºC without any significant change in
its sensory qualities. Lassi subjected to UHT treatment and
packed aseptically has shelf life upto 120days
Product description
Lassi can be described as a fermented
milk beverage obtained after the growth of
selected lactic acid bacteria in heat
treated milk followed by sweetening with
sugar. It is consumed as a cold refreshing
beverage in summer. It is prepared by
breaking the curd in to fine particles by
agitation, addition of sugar, water and
optionally flavor

34. MHAKKAN (WHITE BUTTER)
It is a freshly churned butter prepared by rural households in a traditional method and commonly
referred as Makkhan. It is made by hand churning of dahi or malai in an earthen pot with a wooden
ladle usually known as mathani, Desi butter has unique flavour and rich attributes.
Introduction

35. MANUFACTURING PROCESS
Cow, buffalo or mixed milk is boiled, cooled and
cultured with lactic starter culture (0.8-0.9% lactic
acid) obtained from previous days batch. Milk is then
stored overnight at ambient temperature to convert
it into dahi by lactic fermentation. Next morning dahi
is mixed with equal amount of cold water and
transferred in an earthen pot. A wooden ladle
(mathani) is then immersed in dahi and rotated
manually in circular motion with the help of a rope.
Rope is encircled around the mathani in the centre.
After continuous agitation for sometime grains of
Makkhan are formed, which floats on the surface.
These grains are skimmed off from the surface with
a ladle and pooled in a suitable container.
Milk
Boiling
Cooling Cooling
Addition of starter culture
StorageStorage
Dahi
Mixing with water Removal of malai
Transferring to earthen pot
Churning with wooden lad
Removal of buttermilk
MAKKHAN

36. CHEMICAL COMPOSITION ,YIELD AND SHELF LIFE OF MAKKHAN
Constituents Percent
Fat 0.5 - 0.6
Protein 3.75
Lactose 4.80
Ash 0.75
Total solids 9.5 – 9.8
Yield
:
It refers to the quantity of butter obtained
from a known of quantity of fat taken for
churning.
Shelf life
:Only butter made in hygienic conditions should
be selected for storage. Good quality butter
should keep good for 7 days at 20°C, 20 days
at 10°C and 30 days in a refrigerator without
significant decrease in quality. Storage for
longer period (6 months) must be at –12 to –
15°C to avoid loss of quality

37. GHEE (CLARIFIED BUTTER)
According to Food Safety and Standards Authority of India (FSSAI) ghee means the pure clarified fat
derived solely from milk or curd or from desi (cooking) butter or from cream to which no colouring
matter or preservative has been added.
Introduction

38. MANUFACTURING PROCESS
Indigenous method: Makkhan (traditional unsalted
butter made by hand churning of whole milk dahi at
room temperature) is placed in a steam jacketed vessel
(ghee boiler) and heated to about 110-120oC with
constant stirring to evaporate practically all of the
moisture. Next, the ghee residue is separated from ghee
by filtration and the ghee packaged in suitable
containers (tin cans, pouches).
Direct cream heating method: Cream is taken in a ghee
boiler and heating is continued till temperature of about
110-120oC is attained. This is followed by removal of
ghee residue by stack filters, pressure filters and
centrifugal separators. The ghee, now freed of ghee
residue is allowed .

39. CHEMICAL COMPOSITION AND SHELF LIFE OF GHEE
Shelf life
Ghee normally has a shelf life of 6–8
months at ambient temperature, but
considerably longer storage stability has
been experienced probably because of
the anti-oxidative effect created during
processing.

40. UTILIZATION OF DAIRY BY PRODUCTS
A dairy by-product may be defined as a product of commercial value produced during the manufacture of
a main product
MAIN PRODUCT BY PRODUCT
CREAM SKIM MILK
BUTTER BUTTERMILK
GHEE LASSI
CHHANA/ PANEER WHEY
CHEESE
CASEIN

41. BY-
PRODUCT
PRINCIPLE UTILISATION FOOD PROUCTS MADE
SKIM MILK PASTEURISATION FLAVOURED MILK
FERMENTATION CULTURED BUTTERMILK
CONCENTRATION SWEETENED
CONDENSED MILK
DRYING DRIED SKIM MILK
COAGULATION COTTAGE CHEESE
CASEIN
BUTTERMILK FERMENTATION AND CONCENTRATION CONDENSED BUTTERMILK
DRYING DRIED BUTTERMILK
COAGULATION SOFT CHEESE
WHEY FEMENTATION WHEY BEVERAGE
YEAST WHEY
CONCENTRATION CONDENSED WHEY
SWEETENED
CONDENSED WHEY
WHY PROTEIN CONCENTRATE
LACTOSE

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