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Importance of Indigenous Dairy Products In Dairy Industry

Deepa B.G. MDK 801 Jr.M.Tech (DM)


Introduction Meaning of Indigenous Product Statistic Production and Consumption Comparision with western dairy products. Milk in daily diet. Nutritional importance of Indian dairy products. conclusion


In India, Milk and milk products are highly valued in Indian society as a source oft nutrition.
Milk sweets are an inseparable part of wedding ceremonies, feasts, festivals, social and religious occasions. Boxes of sweet are a harbinger of good news, be it a birth or betrothal in the family, anniversaries, success in exam, landing the first job, promotion and the like one of the most popular and oldest Bengali sweet is named Sandesh (Message).

Estimated annual milk production is 103 . 4 million tonnes in India. 54% of total milk production is used for the product preparation.
46% total milk production is used as liquid milk.

Milk Utilization Pattern In India

Buffaloes contributes 54%, Cow 43 % and Goat 3% to Indias total milk out put. The milk production in India serves 3 main user groups.

1.The household sector, mainly for the purpose of drinking, secondly for conversation into milk products such as curd. Makkhan, butter milk, Lassi and ghee for family use.

2.The organized sector that processes milk into pasteurized liquid milk and largely western products.
3. The non-organized sector (dudhwala and halwais) for urban liquid milk marketing and production of tradition products.

Milk Utilization Pattern In India

Sl.No. Product Percentage

A B a
b c d

Liquid milk Traditional Products Ghee/Makkhan (Clarified butter) Dahi

Khoa Chhana/Paneer

46 % 56 % 33%
7% 7% 3%

Western dairy product


Comparison with Western Dairy Product

Indian dairy product have low keeping quality than western dairy products. Further, Indian dairy products are invariably prepared on small scale, while the reverse is true of western products. The various Indian dairy products and their corresponding western counterparts have been presented in the table.

Indian dairy products and their corresponding western counterparts.

Sl. Indian Dairy No Product A a. b. c. d. corresponding western dairy products Method of Utilization of Product

Concentrated Whole milk products Kheer/Basundi Khoa/Mawa Rabri Kulfi Condensed milk Evaporated milk Clotted cream Ice cream For direct consumption For direct consumption For direct consumption For direct consumption

B. a. b. c. d. C. a. Coagulated Milk Products Dahi Srikhandi Paneer Chhana Curd/Yoghurt Curd (Sweetened) Soft cheese Lactic coagulated green cheese For direct consumption For direct consumption For spicy dishes As base for traditional sweets

Products of the clarified butter fat industry Makkhan Butter Table use or as a frying medium

c. d.

Lassi Ghee residue

Butter oil
Butter milk ------

Table use or as a frying medium

As a beverage ----


India is regarded as the first country to have developed products like dahi(yogurt),makkhan and ghee and to use them in daily diet. Milk mixed with cereals and pulses has been regarded as the staple food . Milk plays a major role as a source of animal proteins in to the average Indian diet that is largely vegetarian. Buttermilk or lassi, a by- product in the preparation of makkhan,is rich in milk protein and calcium. it forms a valuable accompaniment to the meal or snacks and also as a refreshing beverage.


Dahi is widely consumed along with meals. Fermentation of milk, a greater amount of phosphorus and calcium is made available to the digestive system by their precipitation in the lower intestine-lassi, shrikhand.-enhances nutritive value of average diet. Makkhan and ghee provide as much as one third of the fat in the Indian diet. Indians have cultivated a liking for the aromas and flavour of ghee as a cooking medium for various food preparations, including sweets.

For table use, ghee is served in melted form and mixed with rice or lightly spread on chapathis.


Indian dairy products contain a significant proportion of milk nutrients and therefore are nutritious.

Milk desserts/puddings, based on cereals such as rice,wheat,occupy a prominent position in the indian diet,not only for their taste and delight of eating but also for their high nutritional value to the mixed protein in the product.


For example ,kheer, traditional Indian dessert is made from rice and milk containing 4.1% fat and 12.5% total solids. It is a rich source of proteins, minerals, vitamins and other nutrients reportedly,100g of kheer contained 388mg of calcium,237mg of phosphorus,3.4mg of ascorbic acid,118mg of thiamine,242IU of vitamin A, 277g of nicotinic acid and 353g of riboflavin.


Indian dairy products will increase the shelf life of milk.

Indian dairy products will decrease the storage space of raw material. These products attracts the children when compare to milk. Hence Indian dairy products has got huge importance.