- Traditional fermented milk products like dahi, lassi, and shrikhand have been an important part of Indian culture for thousands of years according to ancient texts.
- India is currently the world's largest producer and consumer of milk, producing over 8.5 million tons annually. Increased demand and private investment are expected to further increase production.
- Fermented milk products make up 45% of India's total milk usage. They are considered healthy as they contain probiotics and aid in lactose digestion. Standardizing production techniques while maintaining quality presents challenges to further developing these traditional products commercially.
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
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
this ppt is about, how to preserve milk by fermentation process. The fermented products include cheese (types of cheese, cheese producing organism), yogurt (types of yogurt), cultured buttermilk, acidophilus milk and kefir along with a little description about milk.
Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different
regions worldwide. The benefits of fermented milk products include enhanced digestibility,
new and unique flavours, added probiotics, vitamins and minerals, and preservation products
for food that usually has a concise shelf life.
Fermentation is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes. Fermented milk products are created when milk ferments with
specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that
fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of
the product while enhancing its taste and improving the digestibility of its milk.
Detailed information about Fermented Milk Products and its preparation methods are discussed. The basic classification of fermented milk is highlighted. Lactobacillus is a known and commonly used bacteria for fermentation. The standard method for cheese and butter making process was also highlighted.
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
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria.
This particular presentation describes all the fermented milk products like yoghurt, cheese etc. VIEW, SHARE, ENJOY!
this ppt is about, how to preserve milk by fermentation process. The fermented products include cheese (types of cheese, cheese producing organism), yogurt (types of yogurt), cultured buttermilk, acidophilus milk and kefir along with a little description about milk.
Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different
regions worldwide. The benefits of fermented milk products include enhanced digestibility,
new and unique flavours, added probiotics, vitamins and minerals, and preservation products
for food that usually has a concise shelf life.
Fermentation is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes. Fermented milk products are created when milk ferments with
specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that
fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of
the product while enhancing its taste and improving the digestibility of its milk.
Detailed information about Fermented Milk Products and its preparation methods are discussed. The basic classification of fermented milk is highlighted. Lactobacillus is a known and commonly used bacteria for fermentation. The standard method for cheese and butter making process was also highlighted.
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
Nutritional aspects of milk & milk productsPalviSingla2
Biochemistry of milk & milk products
milk definition,biochemical aspects,flavor,nutritional aspects,description of various milk products ( fermented & non fermented)
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
Health benefits of fermented milk and food productsNazish_Nehal
NAZISH NEHAL,
M.Tech (Biotechnology),
University School of Biotechnology,
Guru Gobind Singh Indraprastha University,
Dwarka,
New Delhi-110078
email: nazishnehal99@gmail.com
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
Nutritional aspects of milk & milk productsPalviSingla2
Biochemistry of milk & milk products
milk definition,biochemical aspects,flavor,nutritional aspects,description of various milk products ( fermented & non fermented)
Milk is a unique in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of product.
Health benefits of fermented milk and food productsNazish_Nehal
NAZISH NEHAL,
M.Tech (Biotechnology),
University School of Biotechnology,
Guru Gobind Singh Indraprastha University,
Dwarka,
New Delhi-110078
email: nazishnehal99@gmail.com
Benefit-risk Assessment for Including Dairy Foods in the DietNicoleGeurin
Uploaded with permission from Melissa Nickle
Consumption of milk and milk products is an important component of a healthy diet. It is recommended by the Dietary Guidelines for Americans to consume 3 cups per day of fat-free or low-fat milk or equivalent milk products. The benefits of milk and milk products outweigh the perceived risks. If milk is avoided in a diet, careful planning and monitoring is needed to assure adequate essential nutrients such as calcium, vitamin D, potassium, and magnesium. Calcium and vitamin D adequacy is critical to bone health, especially the prevention of osteoporosis.
The slides describes desirable sensory characteristics, sensory evaluation procedure, score card used and sensorial defects in Dahi (a fermented traditional milk product of Indian subcontinent)
Food pattern of East & North East indiaSupta Sarkar
Food pattern of East India & North East India:
FOOD PATTERN OF EAST INDIA:
-WEST BENGAL -BIHAR -JHARKHAND -ORISSA
FOOD PATTERN OF NORTH-EAST INDIA:
-ARUNACHAL PRADESH
-ASSAM
-MANIPUR
-MEGHALAYA
-MIZORAM
-NAGALAND
-SIKKIM
-TRIPURA
The presentation was made for a regional geography assignment on South Asia. It describes the prominent industries in India and Government Policy of India regarding industrialization.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
Emerging food trends, Plant Based Proteins, Healthy Fat and SugarHORIBA Particle
This presentation by Julie Nguyen of HORIBA Scientific discusses some of the growing trends toward a healthier diet and new FDA guidelines. From a webinar presented in July, 2016.
Value-Added Dairy Products. Milk and Milk Products. Production of Dairy Foods & Beverages
Milk is the most valuable protein food that widely consumed by people all over the world. The milk as a raw food is easily available on various dairy farms that are processed to the increases the variety of nutrients. The milk processing include the fluid milk production, cheese production, yogurt production, ice cream production to make the huge variety of milk products like cheese, butter, cream, skimmed milk, yogurt, toned milk or double toned milk and much more. Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness.
Processing of dairy products gives small-scale dairy producers higher cash incomes than selling raw milk and offers better opportunities to reach regional and urban markets. Milk processing can also help to deal with seasonal fluctuations in milk supply. The transformation of raw milk into processed milk and products can benefit entire communities by generating off-farm jobs in milk collection, transportation, processing and marketing.
See more
https://goo.gl/gm4HdP
https://goo.gl/Sf9rrw
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Milk Processing, Dairy Industry, Dairy Production and Products, Milk Processing & Dairy Products, Milk Processing Business, Milk Processing Plant, Dairy Processing Industry, How to Start a Dairy Milk Plant, Dairy Products in India, Milk and Milk Products (Dairy Products), Uses of Milk & Milk Products, Processing of Milk and Milk Products, Milk and Milk Products Processing Plant, Milk Processing and Dairy Products, Value-Added Processing of Milk, Value Added Dairy Products, Value Addition in Milk, Value-Added Dairy Processing, Value-Added Processing, Value Added Products from Milk in India, Dairy Processing in India, Dairy Foods & Beverages, Dairy Foods, What Products are Made from Milk? Dairy Product Manufacture, Production of Peanut Butter, Peanut Butter Manufacturing Unit, Peanut Processing, Peanut Butter Production Process Pdf, Small Scale Peanut Butter Production, Baby Cereal Food Manufacturing Industry, Baby Food Cereal Manufacturing Plant, Ice Candy Manufacturing Plant, Ice Cream & Ice Candy Manufacturing Plant, Ice Candy Production, Ice Candy Making Business, Production of Analogue Cheeses, Production of Processed Analogue Block Cheese, Production of Cheese Analogues, Production of Chocolate, How to Make Chocolate, Chocolate Making Process, Chocolate Manufacturing Process Pdf, Chocolate Production Process Flow Chart, Production of Ice Cream of Different Flavors, Ice Cream Production, Ice Cream Manufacturing
Similar to Traditional fermented milk products of india by Geeta Chauhan (20)
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
MS Wine Day 2024 Arapitsas Advancements in Wine Metabolomics Research
Traditional fermented milk products of india by Geeta Chauhan
1. Traditional fermented milk
products of India
by
Dr. Geeta Chauhan
SeniorScientist
Division of LivestockProducts Technology
Indian Veterinary Research Institute
Izatnagar, Bareilly (UP), India
2. • Afterindependence, we have made glorious achievements
in food production and enjoyed multi colored revolutions in
terms of green, yellow, white and blue and now we are
moving towards the red revolution.
• The oldest written records of the human race are found Ithe
Sanskrit of ancient India, Which date back nearly 6,000
years, but milk had already become an important article of
food.
• Milk has been honored since ancient times forits high
nutritive value, most liked taste and no religious orsocial
restriction/barin its consumption.
• It is considered as an ideal food forinfants and children and
the most important complementary food foradults. It is an
important food forpregnant mothers, adolescents, adults,
invalids, convalescents and patients alike. It has been
recommended to be a regularitem in the balanced diet, may
3. India: the top milk producer
• The Indian milk production in the beginning of the plan era was
not more than 17 million tones. The country was a net importerof
the milk products. Aftera period of stagnation in sixties, the
production was presented rapid growth of between 4-5% per
annum during the last 35 years.
• India is world’s largest milk producersince last more than a
decade.
• In the world’s milk production, the share of India is on continuous
increase as it has increased from 9.9% in 1990 to 15.6% in 2007.
• Presently, the annual milk production of India is 8.5 million tones
and a continuous increased production rate is a matterof
satisfaction.
• Increased demand forvalue-added dairy products and growing
private investment in dairy processing facilities are expected to
provide furtherimpetus to the country’s milk production overthe
4. India: a significant market too
• India is not only the largest milk producerbut it is also the
largest milk market. Changing economic scenario,
urbanization, industrialization and awareness among masses
etc. are the factors increasing the consumers.
• Change in life style of people and theirincreased health
consciousness have enhanced the demand of healthy food
products.
• It is not only the milk production but also the value of
consumption of milk and milk products has been increased in
India. As perthe NSSO Reports, this value has increased from
Rs. 5.29 and Rs. 9.16 in rural and urban area respectively in
1977-78 to Rs. 56.32 and Rs. 97.49 in rural and urban area
respectively in 2007.
5. Indian traditional fermented milk products
• Traditional milk products of India may be classified as:
fermented milk products, desiccated milk products,
coagulated milk products and fat rich milk products. 45%
of the total milk production of the country is used forthe
preparation of traditional milk products.
• Fermented milk products are ancient facts in India and
have been mentioned in Vedic literature.
• Among the fermented milk products, traditional to
India, Dahi, Mishti doi, Shrikhand, Lassi and buttermilk
are the important products.
• Cultures used in these are S. lactis, S. cremoris, S.
diacetilactics and Leuconostoc species etc.
6. • Fermented milk products have a numberof health
benefits forthe human body
These products have Probiotics effect
The person having the problem of lactose intolerance
can find the fermented milk products betterutilized.
Fermented milk products have highernutritive
value, increase immune response system, antagonistic
action against pathogens and reduce serum cholesterol
level.
7. Dahi
Dahi is the most popular
fermented milk product in
India and other south
Asian countries.
As per the PFA Act, it is
a semisolid product,
obtained from
pasteurized or boiled
milk by souring (natural
or otherwise) using a
harmless or other
bacterial cultures.
It shall have the min. fat
and SNF content as per
the milk from which it is
prepared.
Parameter Cow milk Buffalo
milk
Moisture 85-88 82-85
Fat 3.5-4.5 6.0-8.0
Protein 3.0-3.5 3.5-4.0
Lactose 3.8-4.5 4.6-5.2
Ash 0.64-0.66 0.7-0.72
Lactic acid 0.5-1.0 0.5-1.1
Composition of Dahi
8. Technology
Standardize milk (Fat 0-5%, SNF 9-
12%)
↓
Heat treatment at 95ºC for 15 min
↓
Homogenize at 60ºC and cool to 37ºC
↓
Inoculate the starter
↓
Package in containers
↓
Incubate at 37ºC to pH 4.5
↓
Transfer to cold stores till distributed
Raw milk
↓
Kept on slow fire for to get
caramelized flavor and brown color
↓
Cooled to room temperature (30-
35ºC)
↓
Pooled in an earthen pot
(microflora in its pores)
↓
Incubation for overnight
9. Mishti Doi
Popular in Eastern part of
India (WB).
Also known as pyodhi and lal
dahi and considered as an
auspicious product.
It is a fermented milk product
having creamish to light brown
color, firm consistency, smooth
texture and pleasant aroma.
Production was confined to
domestic and cottage level,
now standardized one is
marketed by some dairy
industries.
It is prepared from cow or
mixed milk.
Constitu
ents
Low
fat
Medium
fat
High
fat
Milk
Fat
2-3 4-5 8-9
Milk
SNF
13-14 11-13 10-11
Sugar 17-19 17-18 17-18
Total
Solids
32-35 32-36 35-38
Composition of Mishti Doi
10. Technology
• Milk is boiled with sugarand partially concentrated by
simmering overlow fire (distinctive light cream to light
brown colorand flavor).
• Cooled to ambient temperature and cultured with dahi
(lactic) cultures.
• Poured into earthen vessels and left overnight for
fermentation.
• When a firm body curd has set, it is shifted to
refrigerated place.
• Cane sugaris the most common sweetener. In special
varieties, fresh palm jaggery is also used.
11. Shrikhand
Shrikhand is an Indian
traditional fermented
milk product, popular in
Gujarat and
Maharashtra.
It is a semi- solid,
sweetish- sour
fermented milk product,
prepared from dahi.
It may contain fruits,
nuts, sugar, cardamom,
saffron and otherspices.
It is very refreshing like
dahi.
Constituents Content (% on
dry basis)
TS 58 min
Milk fat 8.5 min
Milk protein 9.0 min
Titrable acidity 1.4 max
Total ash 0.9 max
Sugar 72.5 max
PFA standards forShrikhand
12. Technology
DAHI
↓
Hanging in muslin cloth (at room temperature for overnight)
Whey ← ↓
Chakka/ Maska
↓
Adding of sugar (50-100% of curd), flavors, nuts, fruits, herbs and
spices
(commonly used additives are saffron, almonds, nutmeg, cashew
nut, mango pulp, raisins and seasonal fruits)
↓
Served chilled
13. Lassi
Popular beverage in North
India.
It is white to creamy white,
viscous liquid with a
sweetish, rich aroma and
mild to high acidic taste.
It is flavored either with
salt or sugar and other
condiments depending on
regional preferences.
Earlier, it was confined to
cottage sector or homes,
but now it is being
commercially prepared.
Breaking of curd by agitation
↓
Addition of sugar syrup (12-15%)
↓
Addition of flavor (Kewda/ rose
water)
↓
Homogenization
↓
Mixing well, standing for 1 hr and
then packing
Technology
14. Buttermilk
• Traditional buttermilk is also known as mattha,
chhach orchhas.
• It is a by product obtained in the preparation ok
makkhan from dahi by traditional process involving
churning a dahi/cold watermixture.
• It may be consumed as plain salted ormay be
flavored witn crushed ginger, curry leaves and
chilies.
15. Scope
• Today’s consumeris well acquainted and health conscious
having a demand forhealthy foods. Traditional fermented milk
products are health friendly as they contain probiotics and so
have a big scope, if made available in handy form.
• These products are well established as pertheirtaste and
flavor. Hence, have a large scope fordomestic market.
• Globalization has cut the distances and many Indians are living
in various countries of the world. Ourproducts have an export
potential forthese as well as othercountries.
• Technologies are simple forthese products hence can be easily
adopted by the industry people.
16. • To add health component more consciously, these can be
prepared with low fat/skim milk, giving dual economic
advantage to the investorby separated cream/fat and value
addition of low fat/skim milk.
•Have a scope forefficient utilization of dairy by- products
forhuman consumption.
• If concentrated on properly, will prove a definite scope for
betterreturns in the dairy industry.
17. Challenges
• Traditional milk products are being handled mainly by non
organized sector, where, there is lack of awareness about the
hygienic handling and processing. So there is a need to coverthese
underthe organized sector. Although some products are being
taken up by the organized set ups but it is very much limited.
• In today’s WTO era, we have to maintain high standards of
quality, not only forthe export purpose but forthe domestic
market also. Going with international standards us a challenge
before us.
• Trainings to the cottage industry people engaged in the
processing of traditional fermented milk products may be helping
to some extent. Further, this has to be taken up as a challenge.
• Creating awareness about the propermarketing is also required.
• Priorto any processing, hygienic milk production is to be taken
care of so that safe milk is available forthe production of
18. Conclusion
• India has a great richness in its traditional food
products varying from Kashmirto Kanyakumari. Indian
traditional food products, may it be ‘samosa’ to ‘dosa’,
no doubt are liked very much in various parts of the
world.
• Traditional fermented milk products of India are the
most important area we can look forward. The only need
is to introduce these traditions gracefully and
sophisticatedly to the world. Given due attention and
sincere efforts to compete with the quality trends on the
international level, these traditional products can open a
window forthe best exploitation of the Indian dairy
sector.