Skip to main content

TIDP|CLASSIFICATION | TRADITIONAL INDIAN DAIRY PRODUCTS|


 Classification of traditional Indian dairy products
For better understanding of the nature of the products, indigenous milk products can be conveniently classified into seven major categories.     
    
  • Desiccated milk based products-

In this class of products, milk is concentrated using heat energy. Moisture percent in milk gets reduced due to evaporation of vapors of the product. Based on extent of heat treatment product characteristics such as smell, colour, aroma and texture imparted to the products.
1.     Khoa              
                                           
2.     Rabri                      
3.     Basundi
  • Heat and acid coagulated products-

This process permits recovery of caseins and whey proteins in a single step. The basic principle is that whey proteins which are normally acid stable, become sensitive to acid coagulation after heat treatment. Continue heating and acidify slowly with gentle agitation. The caseins and whey proteins will coagulate together and form either sinking or floating curds.
1.     Paneer

2.     Chhana
  • Fermented products-

Lactic cultures are used to ferment the milk at specific temperature and for specific duration. Dahi is the well known product since from ancient time and misti dahi is popular in eastern region.
1.     Dahi
2.     Misti dahi
3.     Chakka
4.     Shrikhand
5.     Shrikhand wadi
  • Fat rich products-

Milk fraction concentrated in fat gives cream, which in turn can be converted in products such
1.     Ghee
2.     Makkan
  • Frozen products-

1.     Kulfi
2.     Malai-ka-Baraf
3.     Milk ice
Cereal based puddings-
Cereal mixed indigenous milk products are popular all over India. In this category, the variety depends on the regions
1.     Kheer
2.     Payasam
Refreshing beverages-
1.     Lassi
2.     Chhachh
3.     Raabadi

Comments

Post a Comment

Popular posts from this blog

TIDP|KHOA|Nutritional health aspects|

        Nutritive significances of the traditional Indian dairy products Heat Desiccated milk based products - Khoa- 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   Danedar, each type having preferred end uses . 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 fro...
Post a Comment
Read more

ICE CREAM| DAIRY TECH

Ice cream is a frozen dairy product made by suitable blending and processing of cream and other milk products, together with sugar and flavour, with or without stabilizer or colour, and with the incorporation of air during the freezing process According to FASSI Ice cream, kulfi,chocolate ice cream or softy ice cream (hereafter reffered to as said product) means product obtain by the freezing of  pasteurized mix prepared from milk / or other  product derived from milk or both, with or without the addition of nutritive sweetness and other permitted dairy and non dairy ingredient.The said product incorporated frozen hard and air contain , except softy ice cream where it can be frozen consistent. table Parameter ice cream/kulfi/chocolate ice cream medium fat low fat solid Not fat 36%min 30min% 26%min total fat w/w 10%min 2.5%min,max.10% 2.5%max. weight g/lt 525 475 475 milk protein 3.5 3.6 3 frozen desert - composition table Parameter fro...
1 comment
Read more