Introduction
Unlocking Milk’s Potential with our comprehensive blog exploring its diverse value-added products. From cheese and yogurt, known for their rich flavors and gut-friendly benefits, to cottage cheese and kefir, each product highlights milk’s versatility. Discover the muscle-building power of whey protein, the convenience of powdered milk, and the tangy twist of buttermilk. In this blog written by Atharva Ingole learn about butter as an essential baking ingredient, indulge in the frozen fantasy of ice cream, and explore the golden liquid treasure that is ghee. Dive into the world of milk and its endless possibilities for health and culinary delight.
India is currently self-sufficient and the largest producer of milk in the world, a status it has maintained
since the late nineties. This has been largely achieved through a combination of favourable policies
and an institutional network that has helped support millions of rural households in pursuing their
livelihoods through small scale dairy farming. About one-fifth of the milk produced is collected and
processed by the organized dairy sector. Cooperatives now link more than twelve million small scale
dairy producers to urban markets and provide them a stable source of income. The dairy industry in
India is going through major changes with the liberalization policies of the Government and the
restructuring of the economy. This has brought greater participation of the private sector. This is also
consistent with global trends, which could hopefully lead to greater integration of Indian dairying with
the world market for milk and milk products.
India today is the world’s largest and fastest growing
market for milk and milk products with an annual growth rate of about 4.5 per cent. India is witnessing
winds of change because of improved milk availability, a change-over to market economy,
globalization, and the entry of the private sector in the dairy industry. Value addition and variety in the
availability of milk products is on everybody’s agenda. There is an increasing demand for new products
and processes. The main reasons are – an increase in disposable incomes; changes in consumer
concerns and perceptions on nutritional quality and safety; arrival of foreign brands; increasing
popularity of satellite/cable media; and availability of new technologies and functional ingredients.
From conventional milk products like paneer and cheese, the market has evolved over time and now
caters to the wellness market as well with its sugar free and probiotic milk products. Increased
urbanization has given a boost to demand for health products. Moreover, with rise in disposable income
and educational level, the awareness for nutrition and health improves which in turn raises the demand
for health and nutritional products.
Market studies indicate that consumers are looking for healthier
alternatives. Keeping this in mind, companies have introduced a range of functional products. After
introducing India’s first sports and energy drink Stamina, Pro-biotic Ice-creams, Pro-biotic Lassi and
Curd, and High Calcium Milk, Amul has also introduced Reduced Salt Butter in order to give the
consumers a wide choice of health products. Another example is Nestle which introduced Nesvita Pro Heart Milk with Omega 3 that helps manage Cholesterol.
Presently India produces 125 million tones milk per year. India’s milk production today accounts for
more than 15 percent of the total world output and 40 percent of Asia’s total production. It continues
to grow at about 4 percent per annum far exceeding the global average of 1.2 percent in recent years.
Out of the total milk production, 77 percent is sold as liquid milk, with the balance of 23 percent
converted into products. The size of the Indian dairy industry is expected to more than double to Rs
520,000 crore in 2022
Benefits of Value-Added Milk Products:
➢ Increased Shelf Life:
Value-added products like cheese, yogurt, and powdered milk last
longer than fresh milk, reducing waste and extending availability.
➢ Enhanced Nutrition:
Processes like fortification can add vitamins, minerals, and probiotics
to milk products, boosting their nutritional value.
➢ Greater Variety and Convenience:
Value addition offers a wider range of delicious and
convenient options like flavored yogurts, ready-to-drink beverages, and single-serve cheese portions.
➢ Reduced Lactose Intolerance:
Products like lactose-free milk and yogurt cater to those with
lactose sensitivity, allowing them to enjoy the benefits of milk.
➢ Improved Digestibility:
Some processes like fermentation in yogurt can make milk easier to
digest, especially for people with sensitive stomachs.
➢ Enhanced Texture and Flavor:
Value addition offers exciting flavors and textures, like
creamy cheese spreads, tangy yogurts, and smooth puddings, making milk consumption more
enjoyable.
➢ Reduced Food Waste:
By utilizing all parts of milk, including whey and lactose, value
addition minimizes waste and promotes resource sustainability.
➢ Increased Profitability for Farmers:
Value addition allows dairy farmers to extract more
value from their milk, leading to higher incomes and a more stable livelihood.
➢ Boosted Dairy Industry Growth:
Expanding the range of milk products stimulates the dairy
industry, creating jobs and fostering economic development.
➢ Supports Local Economies:
When value-added products are produced locally, it empowers
local communities and businesses.
➢ Promotes Sustainability:
Processes like using byproducts and creating more efficient
packaging can contribute to a more sustainable dairy industry.
➢ Caters to Specific Dietary Needs:
Value-added products like low-fat or plant-based milk
alternatives cater to diverse dietary needs and preferences.
➢ Appeals to Different Age Groups:
From baby formula to protein-rich yogurt for athletes,
value addition provides options for different age groups and lifestyles.
➢ Creates Culinary Versatility:
Value-added milk products like butter and cheese offer
essential ingredients for various cuisines, promoting culinary exploration.
➢ Enhances Food Safety:
Processing techniques like pasteurization significantly improve the
safety of milk products, reducing the risk of foodborne illnesses.
➢ Increased Nutritional Security:
Value-added products with longer shelf life can reach
remote areas, contributing to improved nutritional security.
➢ Reduced Transportation Costs:
Certain value-added products like powdered milk are
lighter and easier to transport, making them more accessible in remote locations.
➢ Improved Export Potential:
Expanding the variety of milk products enhances export
opportunities, opening new markets for the dairy industry.
➢ Promotes Cultural Exchange:
The introduction of new milk products from different regions
can foster cultural exchange and appreciation for diverse dairy traditions.
➢ Supports a Healthier Population:
By providing nutritious and convenient milk options,
value addition can contribute to a healthier population overall
Types of Value-added milk products:
1. Probiotic cheese:
There are two ways for development of probiotic cheese: in the first step, the manufacture
processes of cheese products have to be modified and adapted to the requirements of probiotics
and in second step, appropriate probiotic strains to be applied or new cheese products have to be
developed. The proteolytic and lipolytic properties of the probiotic bacterial cells have important
effects on taste and flavour of the probiotic cheese. Antagonism between bacteria is often based on
the production of metabolites that inhibit or inactivate more or less specifically other related starter
organisms or even unrelated bacteria. Cheese provides a valuable vehicle for probiotic delivery,
due to creation of a buffer against the high acidic environment in the gastrointestinal tract, and thus
creates a more favourable environment for probiotic survival throughout the gastric transit, ought
to higher pH. The presence of the prebiotics inulin and oligofructose can promote growth rates of
bifidobacteria and lactobacilli, besides increased lactate and short chain fatty acids production in
petit-suisse cheese.
2.Yogurt: A Gut-Friendly Delight
Yogurt, a fermented milk product, goes beyond its breakfast reputation. Packed with live and active
probiotic cultures, it offers numerous benefits for gut health and digestion. The fermentation
process also reduces lactose content, making yogurt a more tolerable option for some. From the
classic plain yogurt perfect for smoothies and homemade parfaits, to Greek yogurt, boasting a
thicker consistency and higher protein content, to fruit-flavored varieties with granola and other
toppings, yogurt offers a convenient and delicious way to incorporate probiotics into your diet.
3. Ghee: The Golden Liquid Treasure:
Ghee, a staple in Indian cuisine, is a clarified butter made by removing milk solids and water from
regular butter. This process results in a product with a high smoke point, making it perfect for high heat cooking like stir-fries or Indian curries. Ghee offers a nutty flavor and extended shelf life
compared to butter, making it a practical and versatile choice for everyday cooking.
4. Ice Cream: A Frozen Fantasy:
Ice cream, a childhood favorite and a universal symbol of indulgence, needs no introduction. Made
with milk, cream, sugar, and flavorings, ice cream comes in countless variations to satisfy every
craving. Classic flavors like vanilla and chocolate remain timeless, while adventurous palates can
explore fruit-based sorbets, gelato with its denser texture, or decadent options with nuts, fruits, and
chocolate swirls. While not a daily dietary staple, ice cream can be enjoyed in moderation as part
of a balanced diet.
5. Butter: The Baking Essential:
Butter, a fat churned from cream, adds richness and flavor to countless dishes. It’s a cornerstone
ingredient in baking, where it provides structure and tenderness to cakes, cookies, and pastries.
Butter also enhances savory dishes, adding a luxurious touch to mashed potatoes, sauces, and panseared meats. While a good source of Vitamin A and essential fatty acids, butter is high in saturated
fat. Consuming it in moderation is key.
6. Buttermilk: A Tangy Twist:
Buttermilk, the tangy liquid leftover after churning cream for butter, is a valuable ingredient in
baking. Its acidity helps activate baking soda and baking powder, resulting in fluffy pancakes,
waffles, and cakes. Buttermilk can also be used as a lower-fat alternative to milk in marinades,
salad dressings, and dips, adding a subtle tangy flavor.
7. Powdered Milk:
Dehydrated milk offers a long shelf life and portability, making it a valuable choice for camping
trips, emergency preparedness kits, and in regions with limited access to fresh milk. Powdered
milk can be easily reconstituted with water to create a beverage similar to fresh milk and can also
be used in baking and cooking for tasks like thickening sauces or adding richness to mashed
potatoes.
8. Whey Protein: A Muscle-Building Ally:
Whey protein, a byproduct of cheese production, has become a popular supplement among
athletes and fitness enthusiasts. This complete protein source is known for its muscle-building
properties. Whey protein powder can be added to smoothies, shakes, or yogurt for an extra
protein boost, aiding in muscle repair and recovery after exercise.
9. Kefir:
This fermented milk beverage boasts a tangy flavor and a fizzy texture. Packed with a wider
range of probiotic strains compared to yogurt, kefir offers even greater gut health benefits. It’s a
fantastic alternative to buttermilk in pancakes or can be enjoyed on its own as a refreshing and
probiotic-rich drink.
10.Cottage Cheese:
This soft, curd-like cheese is a low-fat, high-protein option. It can be enjoyed on its own with
fruit and granola or used as a filling for savory dishes like stuffed peppers.
Milk Value Addition Scenario in India:
India, the world’s top milk producer, is experiencing a boom in value-added dairy products. This
shift reflects a growing desire for convenience, variety, and improved nutrition among consumers.
Rising disposable incomes allow people to spend more on packaged and branded dairy products.
Urbanization and busier lifestyles create a demand for convenient options like pre-packaged yogurt
and cheese spreads. Additionally, increased health awareness fuels consumer interest in probiotic
yogurt and low-fat cheese varieties. The production landscape, however, presents both opportunities
and challenges. While the organized sector is growing, the unorganized sector of small dairies and
local vendors still dominates, especially for fresh milk and traditional products like ghee and paneer.
Compared to developed nations, India’s milk processing capacity is lower, leading to wastage and
limited availability of a broader range of value-added options.
However, there’s a focus on products with longer shelf life like cheese, yogurt, and powdered milk.
This reduces spoilage and allows wider distribution. Consumption patterns and popular products also
vary across regions, with the north favouring paneer and khoa, and the south preferring buttermilk
and curd. Developing a robust cold chain infrastructure is crucial for temperature-sensitive products
like yogurt and cheese. Increased investment in modern processing and packaging technologies will
enhance product quality and shelf life. Additionally, focusing on innovative and healthy value-added
products tailored to specific consumer needs can further propel market growth. Strengthening rural
milk collection networks will ensure better quality milk reaches processors and empower dairy
farmers.
Looking ahead, the future of value-added milk products in India is bright. With increasing
urbanization, rising disposable income, and growing consumer awareness, the demand for these
products is expected to soar. By addressing challenges and capitalizing on opportunities, India can
solidify its position as a global leader in the production of high-quality and innovative value-added
dairy products.
Conclusion:
India’s value-added dairy sector has immense potential to benefit both consumers and farmers. To
fully unlock this potential, several key areas demand focus. Firstly, robust cold chain infrastructure is
crucial to minimize waste, extend shelf life, and allow wider distribution of diverse value-added
products. Secondly, increased investment in modern processing and packaging technologies will not
only enhance product quality and efficiency but also translate to better returns for farmers.
Developing innovative and healthy value-added products tailored to specific consumer needs, like
plant-based alternatives or fortified dairy products, is another key driver. Strengthening rural milk
collection through improved infrastructure, farmer training, and fair pricing will incentivize farmers
and improve milk quality. Finally, continued government support in promoting dairy processing
infrastructure, farmer education, and research and development can significantly contribute to the
sector’s growth. By addressing these areas, India can ensure a thriving value-added dairy industry
that offers consumers a wider variety of high-quality products while empowering farmers and
boosting their incomes, creating a win-win situation for all.
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