Vol. 3, Issue 4, Part A (2018)

Author(s): Ravinder Singh

Abstract: India is the top most milk producing country in the world with an annual production of 155.5 million tonnes having per capita availability of 337 g/day (NDDB, 2017) and accounting for 18.5% of world’s production of milk.About 50-55 % of milk produced annually in India is converted into various Traditional Indian Dairy Products (TIDPs) (Bandyopadhyay and Khamrui, 2007, Patil, 2013). The market for TIDPs is the second highest after fluid milk both in value and volume having a market value of more than Rs. 100,000 crores with annual growth of 10-15 % (Patil, 2013). Unfortunately the technology for the production of most of the traditional Indian milk products is confined to local sweetmeat makers (halwais) and like many other traditional sweets. But the changing life-styles and increased purchasing power especially among urban population has necessitated the research efforts for organized manufacturing and marketing of traditional milk products with added convenience, enhanced shelf life and added nutritive value.