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Prospects of Value Addition in Milk at Producers’ Level Dairy Technology Division, NDRI, Karnal-132 001 Indian dairying is predominantly small holders as small & marginal farmer own about 60% of milch animals and produce 70% of milk Almost 55% of milk is produced is consumed by the produces house hold Of the remaining 2/3 rd is sold in traditional market mainly by milk vendors Only about 16-17% milk is handle by organized sector Dairy co-operative only procure 7.2% of the total milk produce in country More that 80% of the milk is marketed in unorganized sector Shortcomings in Traditional Milk Marketing Indian Dairying Lack of hygiene and safety measures Absence of cold chain often leads to malpractices Problems in weights & measures Middlemen played exploitative role Less return to dairy farmers Lesser emphasis on value addition at producer’s level Traditional Milk Processing Boiling Milk at Household Level Dahi & lassi Making Churning dahi into Butter & Chhach Surplus Butter converted to Ghee Small Scale Khoa & Chhana Making Paneer making at home Traditional Dairy Products: Soul of Indian Dairy Sector Traditional dairy processing sector maximizes household milk use TDP sector process 54 MT milk that valued at Rs. 50,000 crore and it is three times bigger than liquid milk business Level of value addition is almost 100- 200% with annual growth rate of 15-20% However, introduction of modernization and technological developments in the sector is the need of the hour Categories of Traditional Indian Dairy Products Chhana Paneer Dahi Misti Dahi Shrikhan d Imports Points for Value Addition at Producer's Level Scenario of milk production, milk utilization and practices of hygiene & safety in identified villages/cluster Identification of promising traditional products and appropriate technological packages Training methods for ensuring production of quality dairy products Sourcing of funds & information regarding subsidies available in different schemes Establishment of linkages among stakeholders to promote processing Prospective Traditional Dairy Products Khoa: A heat desiccated product market is valued at Rs. 6500 crore. Poor quality of khoa in absence of standardized protocol Paneer: Heat-acid coagulated dairy products, quite high in demand among urban consumers Dahi: Round the year consumption and growing trend for packaged dahi. Short set cultures could be used to minimize space and time of processing Kulfi: Kulfi & frozen desserts can be made at small scale by using batch freezer Manufacturing process is simple and small scale processing equipment like kettle & paneer press are available Small Scale Processing Equipments Cream separators & butter churner Scrapper assisted desiccation for Khoa manufacture Double jacketted gas or electrical heated kettles for heating of milk during paneer manufacture Paneer press or hoops Insulated containers for dahi or fermented milks Deep freezers with glycol for long term temperature maintenance Heat Desiccation Fermentation Fat Concentration Freezing Addition of Cereals & Desiccation Heat and Acid Coagulation Khoa-based sweets Chhana-based sweets MILK Butter Churner Khoa Making Machine Skid Moulded Milk Processing Module Plate Heat Exchanger Cream Separator Be an Entrepreneur for Better Livelihood Khoa, Basundi Raba ri, Kulﬁ Ghee, Makkhan Kheer, Payasa m San d esh, Rasogoll a Gulabj a mu n, Bur ﬁ, Mi lk cake

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Prospects of Value Addition in Milk at Producers’ LevelDairy Technology Division, NDRI, Karnal-132 001

Indian dairying is predominantly small holders as small & marginal farmer own about 60% of milch animals and produce 70% of milk

Almost 55% of milk is produced is consumed by the produces house hold

Of the remaining 2/3rd is sold in traditional market mainly by milk vendors

Only about 16-17% milk is handle by organized sector

Dairy co-operative only procure 7.2% of the total milk produce in country

More that 80% of the milk is marketed in unorganized sectorShortcomings in Traditional Milk

Marketing

Indian Dairying

Lack of hygiene and safety measures Absence of cold chain often leads to

malpractices Problems in weights & measures Middlemen played exploitative role Less return to dairy farmers Lesser emphasis on value addition at producer’s

levelTraditional Milk Processing

Boiling Milk at Household Level

Dahi & lassi Making Churning dahi into Butter &

Chhach Surplus Butter converted to

Ghee Small Scale Khoa & Chhana

Making Paneer making at home

Traditional Dairy Products: Soul of Indian Dairy Sector Traditional dairy processing sector

maximizes household milk use TDP sector process 54 MT milk that valued

at Rs. 50,000 crore and it is three times bigger than liquid milk business

Level of value addition is almost 100-200% with annual growth rate of 15-20%

However, introduction of modernization and technological developments in the sector is the need of the hour

Categories of Traditional Indian Dairy Products

ChhanaPaneer

DahiMisti DahiShrikhand

Imports Points for Value Addition at Producer's Level Scenario of milk production, milk

utilization and practices of hygiene & safety in identified villages/cluster

Identification of promising traditional products and appropriate technological packages

Training methods for ensuring production of quality dairy products

Sourcing of funds & information regarding subsidies available in different schemes

Establishment of linkages among stakeholders to promote processing

Prospective Traditional Dairy Products

Khoa: A heat desiccated product market is valued at Rs. 6500 crore. Poor quality of khoa in absence of standardized protocolPaneer: Heat-acid coagulated dairy products, quite high in demand among urban consumersDahi: Round the year consumption and growing trend for packaged dahi. Short set cultures could be used to minimize space and time of processingKulfi: Kulfi & frozen desserts can be made at small scale by using batch freezerManufacturing process is simple and small scale processing equipment like kettle & paneer press are availableSmall Scale Processing Equipments

Cream separators & butter churner Scrapper assisted desiccation for Khoa

manufacture Double jacketted gas or electrical heated

kettles for heating of milk during paneer manufacture

Paneer press or hoops Insulated containers for dahi or fermented

milks Deep freezers with glycol for long term

temperature maintenance

Heat Desiccation

Fermentation

Fat Concentration

Freezing

Addition of Cereals & Desiccation

Heat and AcidCoagulation