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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

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