Enabling dairy technologically

The subject of the book marks the second phase of the White Revolution by strengthening the traditional dairy sector and giving it a new direction through the application of modern technology

The Union Agriculture Minister, Ajit Singh released a handbook ‘Technology of Indian Milk Products’ at Krishi Bhawan in New Delhi on March 5, 2003. Addressing the gathering Mr Singh emphasized the need for appropriate literature on milk products for effective market promotion. He added that time has come for the second phase of the White Revolution to focus on the traditional milk products by the application of modem technology for their large-scale production.

A Dairy India Publication, the handbook is co-authored by Dr RP Aneja, International Food Consultant and former Managing Director, National Dairy Development Board, Dr BN Mathur, Director, National Dairy Research Institute, Dr RC Chandan, President, Global Technologies Inc, the US, and former Associate Professor, Food Science and Nutrition, Michigan State University, the US; and, AK Banerjee, former Director (Engineering), NDDB and Counsellor (Dairying), Indian Embassy, Belgium.

Documenting India’s experience in mechanizing and modernizing the production of traditional milk-based sweets, puddings and desserts, the book also explores the scope for large-scale manufacture of ethnic dairy products, while highlighting opportunities for emerging markets and investment prospects.

Providing access to key technical information such as basic chemistry and functional properties of milk, needed for its processing into traditional dairy products, the book may help to broaden the technical grasp of ingredients buyers and suppliers, technical sales representatives.

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