Technologies for production of several milk products
have been successfully developed and widely used by
client organisations. As on July 2001, following
technologies have been developed by NDDB:
Indigenous milk products
Pasteurised Shrikhand and Gulabjamun
(continuous process)
Dry Gulabjamun mix production
Long-life Paneer
Khoa (semi-continuous line)
Misthi Doi (semi-continuous
line)
Ultra High Treatment (UHT) Lassi
Culture for fast-setting Dahi (curds)
Chhana podo (mechanised process)
Popular western milk products
Emmental cheese
Mozzarella (pizza) cheese
Cheese spreads
Various recipes for ice-creams, enrobed
ice-cream and flavoured ice sticks (lollies)
Dairy whitener
Sweetened condensed milk
Dry ice-cream mix
Packaging
technology
Packaging system for extended shelf-life
of Peda and Barfi
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on the above Product & Process Technology, please fill up the
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