Importance of Traditional Indian Dairy Products

Introduction, Origin and Importance

Traditional Indian dairy products or indigenous milk products can be defined as the
milk products which are native to India and Indian sub continental countries like
Nepal, Bangladesh and Pakistan and which were evolved over ages utilizing
locally available fuel and coking ware which is the amalgam of culinary skills, age
old wisdom and experience.
The vigorous efforts towards such accomplishment including concentration,
coagulation, desiccation, fermentation and use of certain others ingredients resulted
into an array of products which led to a vast arena of products and approximately
150 types of sweetmeats are available in our country. Over the millennia, these
processes have largely remained unchanged, being in the hands of halwais, the
traditional sweetmeat makers, who form the core of this cottage industry.
The traditional Indian dairy products and a great taxonomy of sweets are an
integral part of vast Indian heritage. Depending upon various methods of
processing, it possesses great social, cultural and economic importance. These
products have been developed over a long period subjected to the amalgamation of
culinary skills, age old wisdom and experience. It goes without saying that in
India, no festival, marriage or any special occasion is complete without serving
milk-based sweets. There is also a growing trend and interest in exporting
traditional milk-based sweets. Traditional Indian dairy products provides a mean
for preservation of precious milk solids for a longer duration in addition to the
inclusion of value addition to milk and provides a substantial employment
opportunity especially in rural areas, women farmer along with promising youth. It
is estimated that about fifty percent of milk produced in India is converted into a
variety of products such as khoa, chhana, paneer, dahi, ghee, shrikhandetc.It is
having strong foothold not only in Indian market but also having a great export
potential because of presence of Indian diaspora across the globe.
Nutritional and Health aspects

Due to high atmospheric temperature conditions prevailing in Indian subcontinent,

the surplus milk gets converted into more stable products for conservation of its
nutritional goodness which ultimately provides health benefits. The rich nutrient
density of milk products which exhibits either inherently or developed in due
course of preparation ruled through ages and persists to surprise the gourmet even
today. While talking about its consumption pattern it is estimated that traditional
products accounts for over 40% of all the dairy products consumed in our country.
Although authentic statistical data is not available, but as per the market size and
utilization pattern the consumption of Ghee, Chhana, Paneer,Curd and Khoais at
widespread and it is estimated that the value of Khoa and Chhana based sweets if
we packed together would be more than Rs. 100,000 million which is double the
value of milk handled by the organized dairy sector. More or less each of the dairy
products possesses a brilliant nutrient profile in conjugation with health benefits,
but potential health and nutritional benefits of a few of them is attempted here
which is usually a base materials for the other products as well as having higher
consumption pattern:

It is a heat desiccated indigenous dairy product known as khoya, mawa,

khava,kava. It has been defined under the PFA as the product obtained by rapid
drying milk of cow or buffalo or goat or sheep or milk solids or a combination
thereof. The milk fat content shall not be less than 20 percent of the finished
product and it may contain citric acid content not more than 0.1 percent by weight.
For commercial trade three main types of khoa are recognized- Dhap, Pindi and
Danedar, each type having preferred end uses.

Nutritional quality of khoa is almost as similar from the milk it is prepared except
some heat sensitive nutrients which gets lost during preparation.To meet the
minimum legal standards in khoa, the minimum fat content of 4.4% in cow’s milk
and 5.5% in buffalo milk should be maintained. Khoa is a rich source of calcium
which helps in strengthening of bones and teeth. In addition to this it is quite
helpful in osteoporosis. Abundance of riboflavin (Vitamin B1) in khoa helps to
maintain healthy immune system, energy production and in maintenance of healthy
hair and skin. Beyond this it is rich in vitamin D that helps to optimize calcium
metabolism and vitamin K which helps blood to clot normally, preventing type 2
diabetes, highblood pressure and heart attack.

Paneer

Paneeran important indigenous product which ruled over Indian kitchen obtained
by heat acid coagulation of milk. It is used in culinary dishes/snacks and even
consumed as such by sprinkling salt and seasoning. Perhaps the only protein rich
dietary supplement in vegan diet is paneer. As per the Nutritive value of Indian
Foods, National Institute of Nutrition declared that 100 gram of paneer yields 18
gram of protein. Paneer are packed with protein that exerts a wide range of health
benefits. The high density of protein in paneer makes slow release of energy in the
body leads to not cause a spike in one’s blood sugar levels. Being denser in protein
it has been widely used for the gymnast as well as bodybuilder to maintain the
muscular health. Because of its high satiety value, it can be used as a best
alternative to combat the hunger pangs. Among micronutrients, it is as rich in
calcium as of milk which again maintains the bone and teeth health. Though it is
made from milk, but its final nutritional quality gets enhanced from which it is
made up of and the only truss is that one can gain more calories from it. Being a
wealthy source of calcium it can be included in diet for strengthening the bones
and teeth to a certain extent. Asides being richer in protein and calcium it is richer
in a fatty acid i.e. conjugate linoleic acid- a fatty acid that enhances the dissipation
of fat from the body which in turns helps to lose the body weight.
As per Food Safety and Standards Regulation 2011, Chhana is a product obtained
from cow or buffalo milk or combination thereof by precipitation with sour milk
using lactic acid or citric acid as a coagulant. It should not contain more than 70%
moisture, and its milk fat content should not be less than 50% on the dry matter
basis. If skim milk is used, moisture content should not exceed 70% and milk fat
should not exceed 13%.The Solid curd obtained after filtration of coagulum is
called chhana. It appears off white bears mildly acidic taste and spongy texture and
used in preparation of varieties of sweets like Rasogolla, Sandesh, Chamcham,
rasmalai, Kheermohan, Chhanapodo, pantoa, Chhanamurki and others. It is a rich
source of protein and even reported to reduce the cancer risks and as per Ayurveda,
it prevents stomach upset. It is a packed source of minerals like calcium and met
almost 25% of the total calcium requirements of body that in turns maintains the
bones, teeth and check osteoporosis.
Ghee
Among fat rich dairy products ghee occupies a prominent place in Indian dietary
regime. Ghee bears impressive nutrition profile especially in terms of fat and it is
believed that approximately two tablespoons of ghee contains about 72% of
recommended saturated fat and 35% of recommended total fat. Among
micronutrients it is rich source of vitamin A along with others fat soluble vitamins
like D, E and K which are found in trace amounts in conjugation with minerals like
folate, choline, calcium, magnesium, phosphorus, potassium and selenium.
Moreover it is suitable for the lactose and casein intolerant subject.
Comprehensively it is great for bone building, digestion, weight loss and reducing
body inflammation. Being one of the ancient ayurvedic medicine it promotes
physical and neural purification and has been used as an integral part in concoction
of holy panchgavya and used as a multipurpose fat source topically to treat rashes,
burns, dry skin and scalp.
Ghee is a richest source of conjugated linoleic acids (CLA) and its importance does
lies in the fact as it reduces cholesterol, high blood pressure, inflammation, body
fat and tumors.The abundance of short chain fatty acids butyrate in ghee could be a
potential candidate that is beneficial for controlling insulin levels in body and helps
to keep diabetes at bay.

Presence of butyrate in ghee acts as a detoxifier helps in improving the colon

health. As a result it may be helpful for those irritable bowel syndrome, ulcerative
colitis and Crohn’s disease. The medium chain fatty acids in ghee helps in burning
other fats in the body and it is believed to improved gallbladder function and
jumpstart digestion which ultimately supports weight loss as a result. For efficient
utilization of calcium, vitamin K2 is essential which is found in ghee in bountiful
manner. Proper vitamin K2 levels supports proper growth and bone development,
gives protection against tooth decay and calcification of the arteries as well as
atherosclerosis. One of the precursors for the rise of many diseases like arthritis,
Alzheimer’s and certain cancer types is Inflammation. Mechanism behind the
decrease in body inflammation by ghee as it is creates alkaline system by lowering
leukotriene secretion and prostaglandin in the body.
Curd (Dahi)

The role of fermented foods in human nutrition is well documented and virtue of
its health benefits is known since human civilization. Under this category, Curd
(dahi), being a bedrock for varieties of dahi based products have strong footholds
in Indian market and rich consumer acceptance as a healthy food which can be
consumed as such or can be used as a substrate for the products like lassi, chhach,
shrikand, shrikhandwadi, raita, dahiwadaetc. It provides an array of nutrients in
significant amounts making it an energy dense food.Among the essential amino
acid high methionine content of curd executes health benefits by protecting the
liver against becoming fat.The carbohydrate content of curd is lesser than to milk
i.e. almost 2-3% of milk in the form of milk sugar or lactose which may attributed
due to either it remains in the whey or used by starter bacteria as a substrate to
produce organic acid in the form of lactic acid.

The fat content of classical curd is almost as same as from which it is prepared,
which could be significantly varied depending on the technological intervention
and it is possible to produce practically fat free curd having fat content as lower as
0.2%. Curd fats provide fatty acids to the human body especially mono-unsaturated
fatty acids approximately 20-25% which are considered to be healthy as it does not
oxidized. A very few water soluble vitamins are found in curd since some of them
are destroyed during heating and some remains in whey. Although it is rich in
calcium and phosphorus but not as similar to milk when it comes to supplying
these essential mineral compounds to human body. The typical sour taste of curd
credited to organic acids in particular lactic acid that stimulates the functioning of
the digestive glands as well as the absorption of micro-minerals.
The health benefits of fermented dairy products are mainly due to virtue of culture
involved in its production which enhances its bioavailability. The proposed health
benefits of consumption of these fermented dairy products are alleviation of lactose
intolerance that helps lactose intolerant individuals better able to consume
fermented dairy products, with fewer symptoms than the same amount of
unfermented milk. Availability of viable lactic acid bacteria in the fermented dairy
products protects the guts against invading pathogen and maintains the gut health.
Anticarcinogenic potency of fermented milk products cannot be ruled out and
scientific studies have shown that lactic acid bacteria exerts anticancerous effect
either by prevention of initiation or by suppression of initiated cancer. Beyond this,
the potential role of fermented milk products are in modulation of immune system,
lowering of serum cholesterol, alleviation of constipation, antihypertensive and
anti-allergenic activities along with the possible role in fat and weight loss.
Consequently it can be elucidated as an undisputed king among the traditional
dairy products.
Conclusion

The days are gone when the production of traditional Indian dairy products are
limited to household for either immediate consumption or conversion of surplus
milk production. With increases in technological advancement and sophistication,
its production and manufacturing takes a defined shape and extends its arena from
limited areas to a global market e.g. Canned rasogolla, modified atmosphere
packaged burfi ,frozen paneer and others similar delicious dairy products. The
therapeutic and worthwhile health benefits of its consumption is well established
and to meet the demand of today’s health conscious consumer research are
continued in its customized production either in terms of low fat paneer, low
cholesterol ghee or many more, which opens the gateway for either the investment
of dairy based business for our potent youth in terms for employment generation or
to fulfill the nutrient need of our nutri-compromise society.

Lesson 1. HISTORY AND DEVELOPMENTS IN TRADITIONAL DAIRY PRODUCTS

Module 1. Introduction to traditional dairy products

Lesson 1
HISTORY AND DEVELOPMENTS IN TRADITIONAL DAIRY PRODUCTS

1.1 Introduction

Milk plays a significant role as a source of animal protein in the average Indian diet
which is predominantly vegetarian. Because of higher ambient temperatures
prevailing in Indian sub-continent, ancient Indians developed more stable products
from milk for conservation of its nutritional goodness. So the ethnic dairy foods,
commonly termed as traditional or Indian indigenous milk products, were developed
over ages utilizing locally available equipment, utensils and manufacturing
procedures.

1.2 Definition of Traditional Indian Dairy Products

Traditional Indian dairy products or Indian Indigenous milk products can be defined
as all milk products which are native of India and which were evolved over ages
utilizing locally available fuels and cooking ware.

The wide array of Indigenous milk products are poised to take strong industrial
footing in the years to come with the development and application of mechanized
manufacturing technologies and unit operations. A wide range of Indian milk sweets
made in different parts of the country are very popular amongst all male and female,
young and old population. No special event or a celebration is considered complete
without serving and distributing the sweets to relatives and friends which are
essentially made with the indigenous dairy products as a base.

1.3 Status, Scope & Challenges of Traditional Milk Products

Traditional Indian Dairy products are those products which are known in this country
for ages. Milk and milk products formed the main food of Vedic Indians. Khoa sweets
have been the item of choice for centuries in India. In early Buddhist and Jain eras,
there is a mention that sweets were prepared from thickened milk named as
Sihakesara and Morandeku. The rich people used to enjoy such sweets at the end of
their meals. Buddha allowed his followers to carry some sweets during journeys,
where it was difficult to get food stuff. In the Maurya period, the sweets were
prepared from concentrated milk with the addition of honey, jaggery or sugar. In the
post-Maurya period (AD 750 to 1200), milk was used in various forms. The milk was
drunk when half of the quantity was evaporated. The milk was very much relished
when the quantity of milk was reduced to one third of the original quantity. When
milk was reduced to one-sixth of the original quantity, it was used for preparing
sweets and when it was reduced to one-eighth, it was called Sarkara (Powder). The
ancient medical literature states that the physical and mental happiness of individuals
depend on the food they take.

India has become the largest producer of milk in the world. It produces more than 118
million tons of milk annually, as in the year 2011. Milk production in India is highly
seasonal. The availability of milk is abundant after monsoons and all through the
winter which is flush season, the quantity of milk in the summer declines which is
lean season. It is happening over the centuries in our country. When we have too
much production of any commodities without a matching demand, price come down
and that is where the indigenous dairy products play their balancing role. Surplus milk
in the evening is boiled and converted into dahi, then to makkhan and finally to ghee
which has a shelf life of about one year.

In India only 5-6% of total milk is converted into western type of products in the
organized sector. Nearly half of the milk produced in India (50-55%) is utilized for
the manufacture of traditional milk products and approximately 45.7% is used as fluid
milk. Only about 20% of the total milk produced is processed by the organized dairy
sector. Collection of the entire surplus milk from about 5.8 lakh villages and its
processing requires huge capital investment on equipments, buildings and other
infrastructure. The milk that is supplied in the cities and towns is very expensive as a
result of high costs of procurement, processing and packaging and due to losses
because of souring of milk. Conversion of surplus milk into indigenous milk products
in and around production areas is least expensive and more profitable. A large
proportion of the milk is converted into indigenous dairy products such as khoa,
chhana, paneer and khoa and chhana based sweets.

1.3.1 Pattern of milk utilization in India

The milk plants in India usually receive 2.5% substandard milk due to unhygienic
conditions of milk production, existence of middle man and adulteration, high
ambient temperature, inadequate cooling facilities and transport arrangement and lack
of appreciation for production of A grade milk. The rejection of substandard milk
adversely affects the commercial interest of milk producers especially during summer.
The high acid unsold milk can be profitably converted into danedar
(granular) khoa for the preparation of Kalakand, Birthday cakes, Toffee and related
sweets, etc. Traditional products account for over 40% of all dairy products consumed
in the country. Due to lack of adequate processing and preservation methods, the
manufacture and trading these products is confined to Halwais. Although authentic
statistical data are not available, it is estimated that the value
of Khoa and chhana based sweets if put together would be more than Rs.100, 000
million which is double the value of milk handled by the organized dairy sector.

Table 1.1 Milk utilization pattern in India

1.4 Swot Analysis of Traditional Dairy Product Sector

Strengths

 Traditional dairy products enjoy mass appeal.

 Simple manufacturing technologies which are well established for small-
scale operations.
 Skilled manpower for cottage scale operations available.
 Lower cost of production and high profit margins.
 Markets are well established
 Easily available market
 Traditional dairy products require low infrastructure and operational
overhead costs
 An optimistic demand profile-consumption likely to grow at an annual rate
more than 20%
 Permit significant value addition, unparalleled by other dairy products
 Utilization of substandard of milk
 Use of low grade energy
 Inexpensive infrastructure and equipment
 Approximate for small scale sector
 Utilization of surplus milk.
Weaknesses

 Lack of scientifically documented sensory, physico-chemical and

microbiological profile analysis of traditional dairy products that limits
standardization of processes for large-scale manufacture and design of
equipments
  Manufacturing operations are predominantly confirmed to the cottage/
domestic scales
 People involved in manufacture of traditional dairy products (Halwais) lack
adequate knowledge of good hygienic practices.
 Gross lack of packaging systems that severely limit to shelf life.
 Lack of quality/ legal standards and quality assurance systems.
 Regional specificity of traditional dairy product.
 Lack of production statistics based on realistic surveys provides difficulties
in policy planning.
Opportunities

 Traditional dairy product sector offers vast scope for innovation, value
addition and product diversification.
 Burgeoning consumer base and greater demand due to higher purchasing
power of the newly emerging middle class.
 Greater access to global market under WTO regimen.
 Expert potential to the ethnic markets.
 Opportunities exist for financing and establishing modern small scale units to
encourage restructuring of unorganized sector.
Threats

 Products prepared by scaled-up processes/new equipments may differ in

sensory quality and may not find consumers acceptance.
 Modern methods of manufacture may raise production cost.
A Glimpse of Modern Trends in Indigenous Milk Products
Monday, 04 January, 2016, 08 : 00 AM [IST]
John David
Introduction
Milk which is termed as the elixir of life, is the precursor of various relishing indigenous milk products throughout
India that contributes maximum to the GDP of India.

With the current trend of value addition in food products, various research works are done to strengthen the
business world in terms of sound marketing and customer care output.

Indigenous milk products have grabbed 50% of the market share in dairy sector with rapid urbanisation that
quantitatively enhanced modern marketing. The quality of these products has improved substantially with the
arrival of FSSAI. In the current scenario, manufacturers and consumers are in a combative mood to give and take
the best product without compromising on quality.

Business economics may be a major concern for launching new and innovative indigenous milk products that may
regulate the industry. Whatsoever the trend may be, in India with a predominance of vegan population,
indigenous milk products are unparalleled to any food commodity even now. The business world must tap this
potential treasure to have greater share in national economy.

The major indigenous milk products that rules the north Indian market are khoa, chhana, paneer, ghee and
resultant sweets viz. kalakand, rasgulla, sitabhog, srikhand, sandesh and many more mouthwatering relishing
sweets that have been recognised as significant contributors of important nutrients to the human diet. In India,
there exist huge varieties of indigenous milk products, specific to the different regions, across the country. Most
indigenous milk products are produced and sold loose by local halwais/ mithaiwalas (David, 2013). Several
government and private organisations have been conducting research on the mechanised and hygienic production
as well as distribution of the indigenous milk products. With the current upward trend in national and international
health awareness among the consumers, the demand for functional, herbal, low fat food has increased. This has
forced the food industry for launching indigenous dairy products in the market with acceptable sensory
characteristics.

Overview - Major Indigenous Milk Products of North India

Paneer
Paneer is a popular indigenous variety of soft cheese (David, 2013). Paneer is obtained by acid and heat
coagulation of milk. Good quality paneer is characterised by a white colour, sweetish mildly acidic and nutty
flavour, spongy body and a close knit structure. Paneer is highly nutritious since it retains about 90% fat and
protein, 50% minerals and 10% lactose of the original milk. Paneer is nutritious and wholesome food. It provides
one of the methods of conserving, preserving and prolonging shelf life of milk solids in highly concentrated form.
Functional Coconut Paneer
Coconut is an indispensible ingredient in many of the traditional cuisines of Southeast Asian countries including
India. Coconut milk and fat is popular for its characteristic nutty flavour and nutritional content. Coconut milk is
extracted from freshly grated coconut meat. Fat in coconut is similar to fat in mother’s milk and have similar
nutritional effects. Coconut fat helps to maintain a healthy ratio of Omega-6 (w-6) and Omega-3 (w-3) fatty acids,
when consumed as a part of a diet. The coconut paneer with 90:10 ratios of buffalo milk and coconut milk was
found to be the best among others.

Peanut Paneer Prepared from the Admixture of Peanut (Arachis hypogaea L.) Milk and Skimmed Milk
Peanut and Peanut milk products have nutritional benefits because of their extreme richness in protein, minerals
and essential fatty acids such as linoleic and oleic acids, which are considered to be highly valuable in human
nutrition. Being free in cholesterol and lactose, peanut milk is also a suitable food for lactose-intolerant
consumers, vegetarians and milk allergy patients. Peanut milk may be produced by soaking and grinding full fat
raw peanuts with water to get a slurry, subject to filtration. Many ways of producing peanut milk have been done
by various researchers   (Benchat and Nail, 2006). Peanut paneer prepared from the admixture of peanut milk and
skimmed milk 60:40 ratio is best.

Kalakand
Among the indigenous milk products, Kalakand occupies an important place and found to be attractive product
amongst all the classes of consumers. Kalakand is partially desiccated milk product with caramelised flavour and
granular texture prepared from acidified milk (David, 2013). The granular mass is fused and held together in
loosely compact body. The colour of Kalakand varies from off-white to light caramel colour. Being a whole milk
concentrate, Kalakand is a good source of protein, mineral, energy giving fat and lactose. It is 4-6 times more
nutritious in terms of per unit weight and calorific value. It can be made by two methods, i.e. from milk or from
khoa. Kalakand made from milk slightly differs in respect of its manufacturing process to that of kalakand made
from khoa.

Herbal Kalakand using Ashwagandha (Withania somnifera)

Ashwagandha (Withania somnifera) is rare and endangered plant and is widely used in Ayurvedic medicine and it
is one of the ingredients in many formulations to increase energy, improve overall health and longevity and
prevent disease. Supplementation of Ashwagandha with milk is recommended in treatment of stress-oriented
hypertension (Kushwaha et al., 2012). Ashwagandha possesses immune modulatory anti-inflammatory, anti-
tumour, antioxidant, anticancer properties and having many pharmacologically and medicinally important
chemicals, that protect the cells from oxidative damage and disease (Sharma  et al., 2011). They are effective in
prevention and treatment of different kinds of cancer like colon cancer, lung cancer, blood cancer, breast cancer,
prostate cancer, skin cancer, renal cancer, fibrosarcoma and pancreatic cancer (Singh et al., 2011). Herbal
kalakand using 1% Ashwagandha is found to be the best.
 
Functional Kalakand Fortified with Ash Gourd Pulp
Sensory qualities of Kalakand can be altered by addition of Ash gourd pulp. Ash gourd is loaded with nutrients. It
is excellent source of vitamin B1 (Thiamine), good source of vitamin C. It is also rich in many minerals like
calcium. Ash gourd is used to treat summer fevers, obesity, because it is low in calories and it prevents conversion
of sugar into fats. It also helps in boosting memory and other elements. In Ayurveda, the fruit is used to treat
epilepsy, lung diseases, asthma, coughs, urine retention and internal hemorrhage. According to the analysis,
Kalakand with 15% Ash gourd pulp is found to be the best for preparation of kalakand.
 
Low Fat Dietetic Kalakand (Maltodextrin as Fat Replacer)
Maltodextrin is easily digestible carbohydrate made from natural corn starch. The starch is cooked and then acid
or enzymes are used to break the starch into smaller polymers. Maltodextrin is defined as a product having
dextrose equivalent (DE) less than 20. It is recognised as safe food ingredient. Maltodextrin is excellent solids
builder for standard and low fat products. Maltodextrin can be used as a fat replacer (Dorp, 1995), texture
modifier and bulking agent in dairy products. It provides only 4 calories/g of food. Kalakand prepared from skim
milk and 3% maltodextrin was found to be the best in chemical and organoleptic parameters.
Milk cake
Milk cake is a delicious, mouthwatering dessert .This is a unique cake made with just a few ingredients.
(Anonymous, 2011).The milk cake is a very popular sweet in northern and central parts of India. It is prepared
traditionally by untrained manufacturer (Karwasara et al., 2001).

Milk cake from admixture of buffalo milk and Chickpea (Cicer aritienum Linnaeus) solids.
Bengal Gram or Chickpea (Cicer aritienum. Linnaeus) is very rich in nutrients, especially in protein content (21%).
It has therapeutic value and held high by Ayurvedic sciences. According to the analysis, milk cake with 8% was
found to be the best among the three chick pea solids milk cake. Milk cake is a common sweetmeat which can be
enriched by addition of chickpea solids.

Shrikhand
Shrikhand is one of the important fermented milk products which derives its name from the Sanskrit word
Shikharani meaning a curd prepared with added sugar, flavouring agents (saffron), fruits and nuts. It is popular in
western parts, especially in Maharashtra, Gujarat and Karnataka. Shrikhand is known for its high nutritive,
characteristic flavour, taste, palatable nature and possible therapeutic value. It is very refreshing particularly
during summer months. It can be recommended as health food for specific patients suffering from obesity and
cardiovascular disease due to its low fat and sugar contents (Swapna and Chavannavar, 2013). Shrikhand is a
semi-soft, sweetish-sour, whole milk product prepared from lactic fermented curd (David, 2013). The curd (dahi)
is partially strained through a muslin cloth to remove the whey and thus produce a solid mass called chakka, the
basic ingredient for Shrikhand (Singh et. al., 2014).
 
Herbal Shrikhand prepared with Basil (Ocimum basilicum) Extract
Ocimum basilicum L. (Lamiaceae), respectively, named Basil, is an aromatic herb that has been used traditionally
as a medicinal herb in the treatment of headaches, coughs, diarrhoea, constipation, warts, worms and kidney
malfunctions (Mahajan et al., 2013). The extracts obtained from the plant are extensively brought to use for
curing various diseases such as the common cold, inflammation, malaria, heart disease, headaches, stomach
disorders, kidney stones, heart disorders, and many more. Herbal shrikhand prepared by incorporating 3% basil
extract is found to be the best in organoleptic properties.

Lassi
Lassi is a ready-to-serve popular and traditional fermented milk beverage of the Indian subcontinent. Good quality
Lassi should have creamy consistency, smooth texture, glossy sheen and white colour with yellowish tinge. Milk
acidic flavour and sweetish taste of Lassi make it a refreshing soft drink. It is flavoured either with salt or sugar
and other condiments or spices like ginger, coriander and mint depending on regional preferences. (Aneja et.al.,
2002).
Lassi prepared from skimmed milk blended with coconut milk
Coconut milk and fat is an excellent source for preparation of filled milk, infant formulae and margarine. It is
popular for its characteristic nutty flavour and nutritional content. Lassi can have good potential market in India,
by making the product more palatable, by reducing the production cost and by encouraging people to make lassi
adjunct. Skimmed milk and coconut milk can be satisfactorily blended to prepare lassi - 60:40 ratio was found to
be the best.
Sandesh
Sandesh is a popular chhana based sweet. Sandesh (meaning “message”) is perhaps the oldest sweetmeat of
Bengal where there is a traditional custom to send some Sandesh along with a good message to relative and
friends (David, 2013). Steam Sandesh (vapa) is one of the traditional milk products which are still very popular in
Bengal. Generally the product is made from cow milk. The sweet is known for its palatability and aroma. It is a
good source of milk protein and fat.

Colostrum Steam Sandesh

Colostrums are breast milk produced after the birth of the new born and last for 2-4 days (Kaushik et al., 2002).
Colostrums are very important part of breast milk and lays down the immune system and confers the growth
factors and other protective factors for the young ones in mammals. This is the source of passive immunity
achieved by the mother and is transferred to the baby (Thapa, 2005). Bovine colostrums have been used in many
disorders in human beings. Five different types of immunoglulins viz. Ig A, Ig D, Ig E, Ig G and Ig M have been
isolated from colostrum. Bovine colostrum contains 8-25%, Ig G whereas human colostrum contain2% IgG. These
are protein molecules, which have important role in the body to fight against infection (Davidson et
al.,1989).There is a need for utilisation of colostrum to prepare Steam Sandesh as it will enhance the therapeutic
value of the product which otherwise go as waste. Steam Sandesh having 50:50 ratio of colostrum and cow-milk
was most acceptable.

Sita Bhog
 Sita Bhog is a very popular sweet of West Bengal, especially in Burdwan district. It is dazzling white in colour with
moist shining surface. It has a pleasant flavour, soft body and a small noodle like structure. It is prepared from
chhana and good quality rice dust in 4:1 ratio (Ghosh ,2009). Special variety of Govind bhog rice gives best
flavour and taste to Sita Bhog. Then the mixture of chhana and rice dust was put into the ‘sev’ mould for the
preparation of noodles. These noodles are fried in ghee and then soaked into sugar syrup for 2-3 hrs. Then the
sugar was drained and Sita Bhog was ready to serve.

Colostrum Sita Bhog

There is a need for utilisation of colostrum as it will enhance the therapeutic value of the product which otherwise
go as waste, colostrum may be added with cow milk to get a better Sita Bhog.  Sita Bhog having 50:50 ratio of
colostrum and cow-milk was most acceptable.

Rasgulla
Rasgulla is regarded as the king of Indian milk sweets. It is prepared by kneaded chhana balls under controlled
cooking in boiling sugar syrup. Rasgulla is a juicy and spongy sweet meat and prepared from cow and buffalo milk
chhana, but good Rasgulla is prepared from cow milk chhana. In appearance, it is snow white, soft and succulent
sphere shaped (David, 2013; Tarafder and Prasad 1987).

Whey protein concentrates for Rasgulla manufacture

Whey protein is one of the major proteins found in cow’s milk comprising 20% of total milk protein. Whey protein
referred to as a group of individual proteins contains water, lactose, protein, minerals (Calcium, Phosphorous, and
Magnesium) and fat. The best known effect of whey protein is its ability to increase lean muscle mass and boost
the immune system. Whey protein contains minerals for bone strength, plus essential, semi-essential and non-
essential amino acid for tissue formation. Thus Rasgulla was manufactured, 0.5% WPC proved to be the best.

Conclusion
Since time immortal indigenous milk products occupied the heart of Indian masses from grass root level up to top
layer of society. Modern advances made these products rather attractive and competitive in the business world.
Technical knowhow made quality of the products rather comprehensive to national and international scenario as
well. Thus qualities of indigenous milk products are embedded now with utmost care to catch business trend of the
market for greater revenue and consumer satisfaction.

Collateral reading
Aneja, R.P., Mathur, B.N., Chandan, R.C and Banerjee, A.K. (2002) Technology of Indian Dairy Products. - A Dairy
India publication, Delhi, India.
Benchat, L.R. and Nail B.J (2006) Journal of Food Science. vol. 43, issue 4, pp.1109-1112.
David, J (2013). Technological advances in indigenous milk products. Kitab Mahal, New Delhi.
Davidson, G., Whyte, P and Daniels, E (1989).  Lancet: 2,709-712.
Dorp, M. Vom (1995). International Food Marketing and Technology, 9(5): 20 – 22.
Ghosh, B.C. (2009). Indian Dairyman, Vol. 61, No. 12, pp. 43-50.
Kaushik S., Trivedi S.S and Jain, A; (2002). Indian J. clinical biochemistry 17, 68 – 73
Kushwaha, S., Agatha, Betsy and Chawla, Paramjit (2012). Ethno Medicine, 6(2):111-115.
Mahajan, N., Rawal, S., Verma, M., Poddar, M., Alok, S (2013). Biomedicine & Preventive Nutrition.  3: 185–192.
Puranik, S (1999) Whey and whey protein in nutrition, Indian Dairyman 51(5):5-8.
Sen D.C. and Ragoria G.S (1990). Indian Journal of Dairy Science.  42:(2), 241 – 247.
Sharma,V.,Pracheta,S.,Paliwal,R (2011). International Journal of Pharm Tech Research. 3 (1)187-192.
Singh, K. V., Kumar, R., Singh, L., Bhaskar, M.L (2014). The Journal of Rural and Agricultural Research. 14 (1):
47-48.
Singh, N.,Verma, P.,Pandey,B. R and Gilca, M (2011). International Journal of Pharmaceutical Sciences and Drug
Research. 3(4)274-279.
Suresh, I and Jha Y.K.(1994) J. Food Sci. Tech, 57(2) 387 – 390.
Swapna, G., Chavannavar, S. V ( 2013). International Journal of food and Nutritional Sciences.2(4):45-51.
Thapa, T.B ( 2000). Conference on Small Scale Milk Collection and Processing in Developing Countries. Discussion
Paper 2.2.
Thapa, B.R (2005) Indian journal of pediatrics, vol. 72, July – 2005.
Tarafder, H.N and Prasad, N (1987).  J.Fd.Sci. Tech, 32(2): 109-144.

Indigenous Dairy Products Manufactured from Whole Milk

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 List of eleven indigenous dairy products manufactured from whole milk:- 1.
Kheer 2. Khoa/Mawa 3. Khurachan 4. Rabri 5. Kulfi 6. Dahi 7. Shrikhand 8.
Paneer 9. Cheena 10. Makkhan 11. Ghee.

1. Kheer:
It is a mixture of whole milk, sugar and rice which is heated to be thickened. It has
moisture content of 67.02%, Fat 7.83%, Protein 6.34%, Lactose 8.45%, Ash
1.41%, Added sugar 8.95%.
2. Khoa/Mawa:
It is a dehydrated whole milk product prepared by the continuous heating of milk
in the “karahi” over direct fire, it is kept on stirring-cum-scraping by using a flat
sharp tool (called khurachani) till it reaches the semi-solid consistency. It is made
into a mass for sale.
Its composition:
(a) Cow Milk:
Moisture 25%, Fat 25.7%, Protein 19.2%, Lactose 25.5%, Ash 3.8%, Iron (PPM)
103.
(b) Buffalo Milk:
Moisture 19.2%, Fat 37.1%, Protein 17.8%, Lactose 22.1%, Ash 3.6% and Iron
(PPM) 101.
3. Khurachan:
This is a concentrated, sweetened whole milk product prepared by simmering milk
without stirring it in a Karahi and as to allow for the simultaneous formation of a
thick creamy layer of skin on the surface of the milk and the slow evaporation of
water, after which sugar is added to the concentrated product. This is followed by a
thorough mixing of the product.
Composition:
Moisture 27.9%, Fat 23.6%, Protein 15.4%, Lactose 14.9%, Sugar 15.2%, Ash
3.0%, Iron (mg) 25.3%.
4. Rabri:
This is specially concentrated and sweetened milk product, containing several
layers of clotted cream.
Composition:
Moisture 30%, Fat 20%, Protein 10%, Lactose 17%, Ash 3%, and Sugar 20%.
5. Kulfi:
This is sweetened milk in 2 : 1 proportion kept in small moulds and frozen.
6. Dahi:
Curd is a product obtained from pasteurized or boiled milk by souring, natural or
otherwise, by a harmless lactic acid or other bacterial culture. It may be sweetened
by addition of cane sugar or unsweetened.
Composition (%):
Water 85-88, Fat 5-8, Protein 3.2-3.4, Lactose 4.6-5.2, Ash 0.70-0.72, Lactic acid
0.5-0.11.
Manufacture:
Milk is received and pre-heated 35-40°C, filtered for clarification, standardized,
pre-heated to 10°C, homogenized 176 kg/sq cm, pasteurized 80-90°C 15-30
minutes. Cooling to 22-25°C. The liquid is inoculated, packed and incubated (22-
25°C) per 16-18 hours. The final product is dahi which is cooled and stored.
7. Shrikhand:
Shrikhand is a semi-soft, sweetish sour, whole milk product prepared from lactic
acid fermented curd. This dahi is partially strained through a cloth to remove the
whey and thus produce a solid mass chakka (the basic ingredient for srikhand).
This chakka is mixed with the required amount of sugar etc. to yield Shrikhand.
The shrikhand is further desiccated over an open pan to make the Shrikhand wadi
sweet.
Composition of Shrikhand
Preparation:
Fresh sweetened buffalo milk, standardized to 10% fat, is pasteurized at 71 °C for
10 minutes and then cooled to 28-30°C. It is then incubated 1% with lactic culture,
which is well mixed, and incubated at 28-30°C for 15-16 hours (overnight). When
the curd has set firmly (acidity 0.7-0.8% lactic acid), it is broken and placed in a
muslin cloth bag and hung on a peg for removal of whey for 8-10 hrs.
During this period the position of the curd is altered, or the curd gently squeezed,
to facilitate whey drainage. The solid mass thus obtained is called chakka, which is
shrikhand base.
This chakka is then admixed with sugar and well kneeded for uniform mixing;
colour and flavour may be added. The product obtained is called Shrikhand. In
order to get the wadi prepared shrikhand is further desiccated to a hard mass by
heating on an open pan over a direct fire.
8. Paneer:
This is a rennet-coagulated small sized, soft cheese, viz., Surti paneer, bandal
cheese.
Composition (%)
Cow milk—Moisture 71.2, Total solid 28.8, Fat 13.5.
Buffalo milk—Moisture 71.1, total solid 28.9, fat 13.1.
Preparation:
Fresh buffalo milk standardized to 6% fat is pasteurized by heating it to 78°C for
20 seconds and promptly cooling it to 35°C. The milk is placed in a coagulating
pan at a 35°C maintained temperature by running warm water in the jacket. Good
quality lactic starter 0.5% of milk is added to milk and thoroughly mixed into it.

This is followed by addition of rennet @ 6-7 ml/100 litres of milk, the rennet being
diluted to about 20 times its volume of water to give clear cut curd in 60 minutes.
After thoroughly mixing the rennet milk is allowed to set till a firm coagulum fit
for basketing is obtained. The temperature at this stage is maintained at 35°C.
The curd is then ladled with a vertical slant in thin slices and filled into a specially
made bamboo baskets. The baskets after washing with 10°C lukewarm water are
thinly dressed with salt. Each layer of curd put into the baskets are uniformly
sprinkled with salt. After this process the baskets are kept on racks for whey to
drain which is collected.
After 50-60 minutes, the individual pieces of cheese are firm enough to be handled
without breaking. Turnings are given (keeping baskets upside down) for 30-40
minutes. After the pieces of cheese are removed from the basket they are
submerged in the whey for 12-36 hours till used.
9. Cheena:
Cheena is a milk solid obtained by the acid coagulation of boiled hot whole milk
and subsequently drained off whey. The commonly used acid is lactic acid.
Composition (%):
1. Cows milk— Moisture 53.4, Fat 24.8, Protein 17.4, Lactose 2.1, Ash 2.1.
2. Buffalo milk—Moisture 51.1, Fat 29.6, Protein 14.4, Lactose 2.3, Ash 2.0.
10. Makkhan:
Country or desi butter is normally obtained by churning whole milk curd with
crude indigenous devices. Its composition depends on the method of making.
Specification of Makkhan (%):
Moisture 18-20, Butterfat 78-81, Non-fatty solids 1.0-1.5, Lactic acid not more
than 0.2.
Preparation:
The unprocessed milk is boiled. The setting period for dahi is 48 hours. In the
village method the churning is in the alternate directions, no temperature control is
observed and the addition of water is in different amounts. The outcome is the
lumpy, butter, un-washable with fat loss in the butter milk is greater.
11. Ghee:
Ghee has been utilized from time immemorial particularly from Vedic time. Ghee
is clarified butter fat prepared chiefly from cow or buffalo milk.
Method of Preparation:
There are two methods:
1. From Cream.
2. From Curd.
1. From Cream:
Milk is centrifuged to separate the cream which may be ripened or un-ripened. It is
then churned. It gives creamery butter which is given direct clarification or pre-
stratified or continuous. The result is ghee which is cooled, granulated, packed and
stored.
2. From Curd:
Boiled milk is fermented into curd which is when churned gives desi butter which
is directly clarified or Pre-stratified, or Continuous gives ghee which is cooled,
granulated, packed and stored.