Journal of Scientific and Industrial Research

Open Access Open Access  Restricted Access Subscription Access

Scope of Technological Intervention in the Sector of Traditional Indian Milk Products Industry for Sustainable Rural Development


Affiliations
1 Department of Dairy Technology, College of Dairy Science & Food Technology, Raipur 492 012, Chhattisgarh, India
 

The entrepreneurial activities related to the vast sector of traditional Indian milk products and milk sweets effectuate the holistic development module fulfilling the concept of economic viability, technological feasibility, social obligation, cultural necessity and above all ecological balance. Despite robust growth and plenteous milk production, this informal sector of dairy products and sweetmeats is facing unprecedented challenges on multiple fronts. The major identified problems include non-availability of the packaging system, lack of proper handling and processing of raw material and finished products, inconsistent product quality, shortage of modern equipment, and inadequate arrangement of effluent handling. Milk and traditional Indian milk products are extremely perishable. With the ever-increasing cost of production, this sector being vast and unorganized has become increasingly vulnerable and can have far-reaching prejudicial consequences if protective technological measures are not employed at grassroots level. The pressure driven membrane processing system can bring a sea change to this industry from higher yields to a reduction in the cost of handling, storage and transportation. Modified Atmosphere Packaging (MAP), solar energy and business digitization are ready to open new vistas. The urgent necessity indicates concentrated efforts to pool, evaluate, preserve and motivate traditional practices, knowledge and wisdom coupled with selective uses of modern technological advancement in order to bring paradigm shift and inclusive growth.

Keywords

Inclusive Growth, Membrane System, Milk Sweets, Packaging, Traditional Milk Products.
User
Notifications
Font Size

  • Kumar A, Mishra A K, Parappurathu S & Jha G K, Farmers’ choice of milk-marketing channels in India, Eco Pol Weekly, 53 (2018) 58–67.

  • Singh R S, Thakar K P, Soumya C & Datta K K, Future of smallholders in the dairy sector: A macro study of Gujarat, Indian J Dairy Sci, 72 (2019) 534–541, https://doi.org/10.33785/IJDS.2019.v72i05.011

  • NDDB (2019), www.nddb.coop>information>stats

  • Niti Aayog (2018) www.niti.gov.in>sites>default>files>WG-Report-for-printing

  • Kumar A, Kumar R & Rao K H, Enabling efficient supply chain in dairying using GIS: A case of private dairy industry in andhra pradesh state, Ind J Agri Econ, 67 (2012) 395–404.

  • Deshmukh M S, Growth and performance of dairy sector in India, Voice Res, 3 (2014) 39–44.

  • Mishra S, Kunwar N & Prakash V, Effect of dairy enterprise on women's and Indian economy and demand of mode of utilization of milk and milk product at household level, Int J Home Sci, 3 (2017) 231–233.

  • Arora S, Patel S S, Gurditta H, Yadav U & Mahajan S, Estimation of production cost for hard-variant of chhana-murki (Indian cottage cheese based dessert), Haryana Vet, 58 (2019) 174–180.

  • Kumar M, Pandya H B, Dodiya K K, Batt R & Mangukiya M, Advancement in industrial method of ghee making process at Sarvottam dairy, Bhavnagar, Gujrat (India), Int J Sci Envi Technol, 6 (2017) 1727–1736.

  • Alam M M, Huq A K O, Jahan I & Ahmed E, Calorie density and nutrient content of commonly consumed sweetmeats of Jashore district in Bangladesh, EPRA Int J Mult Res, 6 (2020) 174–179, https://doi.org/10.36713/epra4035

  • Bansal P, Kaur R, Gupta V, Kumar S & Kaur R, Is there any scientific basis of Hawan to be used in Epilepsy-Prevention/Cure?, J Epilepsy Res, 5 (2015) 33–45, https://doi.org/10.14581/jer.15009

  • Sen D J, Panchamrita: The five nectors of god, WJPLS, 4 (2018) 73–75.

  • Kumar A, Patil G R, Singh R R B, Gupta H R, Swarnita K & Shahi N C, A comparative study on the quality of laboratory-made and market samples of milkcake - a traditional Indian sweet, J Hill Agri, 7 (2016) 139–148, DOI 10.5958/2230-7338.2016.00025.2

  • Aggarwal D, Raju P N, Alam T, Sabikhi L & Arora B, Advances in processing of heat desiccated traditional dairy foods of Indian sub-continent and their marketing potential, Food Nutr J, 3 (2018) 172, DOI: 10.29011/2575-7091.100072

  • Jha A, Kumar A, Jain P, Om H, Singh R & Bunkar D S, Physico-chemical and sensory changes during the storage of lal peda, J Food Sci Technol, 51 (2014) 1173–1178, https://doi.org/10.1007/s13197-012-0613-3

  • Rasane P, Tanwar B & Dey A, Khoa: A heat desiccated indigenous indian dairy product, Res J Pharm Bio Chem Sci, 6 (2015) 39–48.

  • Khaskheli M, Jamali A, Arain M A, Nizamani A H, Soomro A K & Arain H H, Chemical and Sensory Quality of Indigenous Milk Based Product ‘Rabri’, Pak J Nutri, 7 (2008) 133–136.

  • Chopde S, Kumar B & Minz P, Process optimization for in-line production of rabri, Asian J Dairy Food Res, 35 (2016) 10–16, DOI: 10.18805/ajdfr.v35i1.9245

  • Ahmad N & Saleem M, Studying heating effects on desi ghee obtained from buffalo milk using fluorescence spectroscopy, PloS one, 13 (2018) e0197340, https://doi.org/10.1371/journal.pone.0197340

  • Kapadiya D B & Aparnathi K D, Comparison of physicochemical, nutritional and sensory aspects of ghee obtained from different species, Int J Trend Sci Res Dev, 1 (2017) 1231–1236.

  • Jain V, Rasane P, Jha A, Sharma N & Gautam A , Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties, J Food Sci Techno, 52 (2015) 4090–4101, https://doi.org/10.1007/s13197-014-1501-9

  • Pal U S, Das M, Nayak R N, Sahoo N R, Panda M K & Dash S K, Development and evaluation of retort pouch processed chhena poda (cheese based baked sweet), J Food Sci Technol, 56 (2019) 302–309, https://doi.org/10.1007/s13197-018-3490-6

  • Mathpal R, Kulshrestha K & Kushwaha A, Quality and safety of market vs home made carrot halwa: designing a safe process, Int J Food Sci, 7 (2017) 1–12.

  • Mukhekar A, Desale R J & Shelke M, Studies on sensory evaluation and cost of production of rice kheer, Pharma Innov J, 8 (2019) 65–67.

  • Debnath P P & Ghosh B C, Enzyme modified ghee flavour: Application and shelf life studies, Int J Pure App Biosci, 6 (2018) 822–826, doi: http://dx.doi.org/10.18782/2320-7051.7032

  • Asgar S & Chauhan M, Contextualization of traditional dairy products of India by exploring multidimensional benefits of heating, Trends Food Sci Technol, 88 (2019) 243–250.

  • Dhaka S S & Choudhary U, Assessment of the brand image of Bikaji Foods International Limited in Bikaner City, Adv Eco Buss Manag, 1 (2014) 119–123, https://ssrn.com/abstract=2532433

  • Altaf U, Kanojia V & Rouf A, Novel packaging technology for food industry, J Pharma Phytochem, 7 (2018) 1618–1625.

  • Gupta A K, World packaged food market-Opportunities and Forecasts, 2014–2020, Allied Market Research Report, (2015) 1–123, https://www.alliedmarketresearch.com/packaged-food-market

  • Dhage R D, Shelke R R, Chavan S D, Bidwe K U & Gubbawar S G, Effect of various packaging materials and storage temperatures on chemical quality of cow milk chhana, Res J Animal Hus Dairy Sci, 2(1&2) (2011) 24–26.

  • Cruz A G da, Faria A F J de & Dender V G F A, Packaging system and probiotic dairy foods, Food Res Int, 40 (2007) 951–956.

  • Mehrotra R, Trivedi A & Mazumdar S K, Study on characterization of Indian dairy wastewater, Int J Engg App Sci Technol, 1 (2016) 77–88.

  • Jadawala R, Patel S, Challenges of indian dairy industry (In the aspects of Cattle Farms), Ind J App Res, 7 (2017) 516–517, doi: 10.36106/ijar

  • Mariselvi B & Mathuravalli V, Work culture of milk producers, Our Heritage, 68 (2020) 3632–3636.

  • Jha A, Kumar A, Jain P, Gautam A K & Rasane P, Effect of modified atmosphere packaging on the shelf life of lal peda, J Food Sci Technol, 52 (2015) 1068–1074, https://doi.org/10.1007/s13197-013-1064-1

  • Ghayal G, Jha A, Kumar A, Gautam A K & Rasane P, Effect of modified atmospheric packaging on chemical and microbial changes in dietetic rabri during storage, J Food Sci Technol, 52 (2015) 1825–1829, doi:10.1007/s13197-013-1171-z

  • Chowdhury T, Chattopadhyay S K & Saha N C, Modified atmosphere packaging (MAP) and the effect of chemical preservative to enhance shelf life of khoa (heat desiccated milk product), J Package Technol Res, 1 (2017) 25–31, https://doi.org/10.1007/s41783-017-0004-3

  • Ahuja K K & Goyal G K, Combined effect of vacuum packaging and refrigerated storage on the chemical quality of paneer tikka, J Food Sci Technol, 50 (2013) 620–623, https://doi.org/10.1007/s13197-012-0688-x

  • Narasimhachar S, Vijayalakshmi, Ambuga R, Indiramma, Prema V, Anupama D & Kumar K R, Extension of the shelf-life of burfi by packaging, J Food Qual, 28 (2005) 121–136.

  • Rai S, Goyal G K & Rai G K, Effect of modified atmosphere packaging (MAP) and storage on the chemical quality of paneer, J Dairyin Food H S, 27 (2008) 33–37.

  • Thippeswamy L, Venkateshaiah B V & Patil S B, Effect of modified atmospheric packaging on the shelf stability of paneer prepared by adopting hurdle technology, J Food Sci Technol, 48 (2011) 230–235, https://doi.org/10.1007/s13197-010-0155-5

  • Zakariah M A, Malaka R, Laga A & Ako A, Effect of banana leaf and plastic material packaging on microbial contamination dangke fresh white cheese, Int J Eng Adv Technol, 8 (2019) 204–206.

  • Prasad W, Khamrui K & Sheshgiri S, Effect of packaging materials and essential oils on the storage stability of Burfi, a dairy dessert, J Package Technol Res, 1 (2017) 181–192, https://doi.org/10.1007/s41783-017-0018-x

  • Badola R, Panjagari N R, Singh R R B, Singh A K & Parsad W G , Effect of clove bud and curry leaf essential oils on the anti-oxidative and anti-microbial activity of burfi, a milk-based confection, J Food Sci Technol, 55 (2018) 4802–4810, https://doi.org/10.1007/s13197-018-3413-6

  • Khan S U & Pal M A, Paneer production: A review, J Food Sci Technol, 48 (2011) 645–660, https://doi.org/10.1007/s13197-011–0247-x

  • Kanawjia S K & Singh S, Technological advances in paneer making, Indian Dairyman, 52 (2000) 45–50.

  • Kumar J, Gupta V K & Patil G, Studies on improvement of chhana production using ultra filtration process, Indian J Dairy Sci, 50 (2005) 162–168.

  • Shukla K K, Gupta V K, Patil G R & Shivkumar, Studies on the production of shrikhand using ultra filtration process, Indian J Dairy Sci, 60 (2007) 393–398.

  • Dhineshkumar V & Ramasamy D, Review on membrane technology applications in food and dairy processing, J Appl Biotechnol Bioeng, 3 (2017) 399–407, DOI: 10. 15406/jabb.2017.03.00077

  • Asgar S & Manorama, What pressure driven membrane processing has to do with butter milk and whey for sustainable income generation in India, Indian J Econ Dev, 7 (2019) 1–10.

  • Kumar P, Sharma N, Ranjan R, Kumar S, Bhat Z F & Jeong D K, Perspective of membrane technology in dairy industry: A review, Asian-Australas J Anim Sci, 26 (2013) 1347–1358, https://doi.org/10.5713/ajas.2013.13082

  • Kumar M P, Information technology: roles, advantages and disadvantages, Int J Adv Res Comput Sci Softw Eng, 4 (2014) 1020–1024.

  • Deshmukh M A, Chopde S S, Kalyankar S D & Kele V D, Computer applications in dairy industry, Ori J Com Sci Technol, 8 (2015) 24–34.

  • Dawn S, Tiwari P K, Goswami A K & Mishra M K, Recent developments of solar energy in India: Perspectives, strategies and future goals, Renew Sust Energ Rev, 62 (2016) 215–235, https://doi.org/10.1016/j.rser.2016.04.040

  • Kumar J C R & Majid M A, Renewable energy for sustainable development in India: current status, future prospects, challenges, employment, and investment opportunities, Energ Sustain Soc, 10 (2020) 2, https://doi.org/10.1186/s13705-019-0232-1


Abstract Views: 117

PDF Views: 81




  • Scope of Technological Intervention in the Sector of Traditional Indian Milk Products Industry for Sustainable Rural Development

Abstract Views: 117  |  PDF Views: 81

Authors

Shakeel Asgar
Department of Dairy Technology, College of Dairy Science & Food Technology, Raipur 492 012, Chhattisgarh, India
Manorama Chauhan
Department of Dairy Technology, College of Dairy Science & Food Technology, Raipur 492 012, Chhattisgarh, India

Abstract


The entrepreneurial activities related to the vast sector of traditional Indian milk products and milk sweets effectuate the holistic development module fulfilling the concept of economic viability, technological feasibility, social obligation, cultural necessity and above all ecological balance. Despite robust growth and plenteous milk production, this informal sector of dairy products and sweetmeats is facing unprecedented challenges on multiple fronts. The major identified problems include non-availability of the packaging system, lack of proper handling and processing of raw material and finished products, inconsistent product quality, shortage of modern equipment, and inadequate arrangement of effluent handling. Milk and traditional Indian milk products are extremely perishable. With the ever-increasing cost of production, this sector being vast and unorganized has become increasingly vulnerable and can have far-reaching prejudicial consequences if protective technological measures are not employed at grassroots level. The pressure driven membrane processing system can bring a sea change to this industry from higher yields to a reduction in the cost of handling, storage and transportation. Modified Atmosphere Packaging (MAP), solar energy and business digitization are ready to open new vistas. The urgent necessity indicates concentrated efforts to pool, evaluate, preserve and motivate traditional practices, knowledge and wisdom coupled with selective uses of modern technological advancement in order to bring paradigm shift and inclusive growth.

Keywords


Inclusive Growth, Membrane System, Milk Sweets, Packaging, Traditional Milk Products.

References