Designing of new age dairy foods_2015

303 Pages·2015·16.8 MB·English

LECTURE COMPENDIUM-cum-TRAINING MANUAL
OF
NATIONAL TRAINING PROGRAMME
ON
DESIGNING NEW AGE DAIRY FOODS

NOVEMBER 28 – DECEMBER 18, 2015

CENTRE OF ADVANCED FACULTY TRAINING
(Dairy Processing)

DAIRY TECHNOLOGY DIVISION
ICAR- NATIONAL DAIRY RESEARCH INSTITUTE
(DEEMED UNIVERSITY)
KARNAL – 132 001, (HARYANA) INDIA

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Director, Centre of Advanced Faculty Training in Dairy Processing and
Head, Dairy Technology Division
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Principal Scientist & Acting Head, Dairy Engineering Division

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Scientist, Dairy Technology Division

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Scientist, Dairy Technology Division

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Scientist, Dairy Technology Division

ICAR-NATIONAL DAIRY RESEARCH INSTITUTE
(DEEMED UNIVERSITY)
KARNAL – 132 001, (HARYANA)
Editing and Compilation
Mr. Gunvantsinh Rathod
Dr. Shaik Abdul Hussain
Mr. Sathish Kumar, M.H.
Dr. P.N. Raju

Cover Page Designed By
Mr. Gunvantsinh Rathod
Dr. Shaik Abdul Hussain

All Rights Reserved ©
No part of this lecture compendium may be reproduced or transmitted in any form or by any
means, electronic or mechanical, including photography, recording or any information
storage and retrieval system without the written permission from the Director, ICAR-National
Dairy Research Institute, Karnal, India.
FOREWORD

Training of faculty is essential to update them with the latest knowledge and innovations in the relevant field.
The present training programme is aimed at providing necessary insights into current issues and also to
provide a platform for professionals to interact and enhance their knowledge for making research and
education more effective.
India has achieved a remarkable position in the area of food production in the world, being one among the
highest food producers in the world. Now India is self-sufficient in food production, with the current focus
being on nutritional security of people. There is a need for designing and engineering food products having
potential to fill the gap concerning nutritional security. Much workforce is engaged in fulfilling this novel
deed. Today’s population is facing problems with several lifestyle related disorders. There is a need to
develop speciality foods to counter these life style related ailments. Vast quantum of money is flowing in to
fund research that focuses on these issues. In this context, new age dairy foods developed to prevent various
health problems are gaining popularity throughout the world.
Designing criteria for dairy based functional foods and nutraceuticals involve clear understanding of the intricacies
of food formulation, adoption of appropriate technologies, evaluation and validation of developed products. It is
essential that faculty and researchers who are involved in developing Human Resource for the Food Industry, are
also tuned to these changing trends and demands of consumers so that they can impart quality education to the
prospective commanders of the food industry. Current training program covers many topics on food, nutrition and
their application. It focuses on specialized dairy products, multiple micronutrient fortification and application of
bioactive peptides and probiotics. In addition, it also focuses on novel non-thermal processes like high hydrostatic
pressure, nanotechnology in food packaging, use of bio preservatives etc.
I am sure that this 31st CAFT Training in Dairy Processing will help the faculty and scientists of SAUs and
ICAR institutions to keep abreast with the advances taking place in new age dairy foods at National and
International levels. I sincerely wish National Training Programme under the aegis of CAFT in Dairy
Processing a great success. Further, the information compiled by the organizers in the form of compendium
will greatly benefit the participants and serve as a guide to sensitise them on the researchable issues in the
fields of food and nutrition.

November 21, 2015 (A.K. Srivastava)

CENTRE OF ADVANCED FACULTY TRAINING IN DAIRY PROCESSING
ICAR-NATIONAL DAIRY RESEARCH INSTITUTE
(Deemed University)

(Indian Council of Agricultural Research)
Karnal-132001 (Haryana) India

Dr. Latha Sabikhi
Director, CAFT (DP)
ACKNOWLEDGEMENT

The Indian Council of Agricultural Research accorded Dairy Technology Division of NDRI as a
centre of Excellence in Dairy Technology for its Centre of Advanced Studies programme in the year
1996. The Centre has recently been renamed as ‘Centre of Advanced Faculty Training (CAFT) in
Dairy Processing’ by the ICAR. Thirty training programmes in different areas of dairy processing
have been successfully organised under CAFT Programme so far. This is the 31st course on
‘Designing New Age Dairy Foods’ being conducted during November 28 to December 18, 2015.
This course will be highly useful for the participating researchers and teachers of Agricultural
Universities, national and other academic institutions in further updating their knowledge in the area
of New Age Dairy Foods.

We express our gratitude to the Indian Council of Agricultural Research for awarding CAFT in
Dairy Processing to NDRI, Karnal. We take this opportunity to thank Dr M.B. Chetti, ADG (HRD)
for approving this short course and timely release of funds.

We express our sincere thanks to Dr. A.K. Srivastava, Director, NDRI, Karnal for his constant
encouragement and guidance and also for providing all necessary facilities for organizing this
course. The continuing interest of Dr. R.K. Malik, Joint Director (Research), NDRI, Karnal, in this
CAFT programme is gratefully acknowledged.

Mr. Sathish Kumar, Scientist (DT) and Course Director deserves a special mention for his diligent
efforts that made the initiation of this programme a success. He has been very ably supported by Dr.
S.A. Hussain and Mr. Gunvantsinh Rathod (Scientists (DT) & Course coordinators) in this
endeavour.

Compilation of various lectures into a compendium, its editing and formatting is a stupendous job.
We must convey our special thanks to the faculty of Dairy Technology, Dairy Chemistry, Dairy
Microbiology, Dairy Engineering, Dairy Economics, Statistics & Management and English for
submission of lectures and for actively participating in conducting the theory and practical classes.

We are highly indebted to the guest speakers who contributed the lecture material well in time and
traveled to Karnal to share their valuable expertise with the participants. We also thank M/s Mother
Dairy, New Delhi for permitting the participants to visit their processing facility. Further, the
contribution of Chairmen and members of different committees for smooth organization of this
training programme is highly appreciable. We are grateful to the technical and supporting staff of
Dairy Technology Division for their contribution to day-to-day activities of this CAFT course.

Date: November 19, 2015 (Latha Sabikhi)