Dairy Products and Starter Cultures

In the 70’s shrikhand and Chaisaathi (tea whitener) were launched. This was followed with development of standardised processes for several indigenous products such as peda, burfi and gulabjamun, shrikhand, rassogolla, misti doi, dahi and lassi, paneer and chhana podo.

Other value-added products developed were cheese spreads of various flavours, ice creams, frozen yoghurt, dry mix for low fat frozen dessert, and the long life product range using Ultra High Temperature (UHT) treatment – flavoured milks, sweetened concentrated milk; basundi, unsweetened evaporated milk, cream and ice cream mix.

Most of these product technologies were successfully transferred to interested milk unions for commercial production.

Frozen paneer with a shelf life of 1 year was developed and commercialised, and is one of the most popular paneer in the market today. Manufacturing processes for Swiss Emmental cheese and sweetened condensed milk from mixed milk were also developed through NDDB's research and development efforts.

NDDB makes available lyophilised starter cultures to dairy cooperatives for commercial manufacture of dahi and misti doi. These cultures are thermophilic and are proven for their technological attributes.

Technologies that are available to co-operative dairies for commercialisation.

During the process of product development, preservative and artificial ingredients are not used as far as possible.