Paneer, Cheese, Spreads and Pickle


Paneer is one of the most popular traditional milk products. This is produced by processing of milk by heating and acid coagulation. It is consumed extensively all over the country.

NDDB has developed a process of manufacturing product at dairy plants which requires some investment to install specific equipment like vat, paneer hoops, paneer press, etc. The product has a shelf life of 7 days at 8°C, 45 days at 4°C and 6 months at -18°C or below, when packed in polyfilm.


Pickling is one of the ancient methods for preserving food, used for preserving fruits, vegetables, meats, etc. Pickles are considered to have a long shelf life at ambient temperature.

Paneer pickle is a unique concept for providing an animal protein rich pickle for vegetarians as well as extending the shelf life of paneer.

NDDB has standardised a process for manufacturing paneer using traditional spices and oil. Dairies that have manufacturing facility of paneer can adopt this technology with minimal investments. The product has a shelf life of 6 months when packed in polythene pouch or glass/polypropylene jar at ambient temperature.


Mozzarella cheese is an Italian variety of cheese made from buffalo milk. The cheese is white, soft, lightly salted and has a distinctive property of stretchability when heated. Mozzarella cheese is widely used as a pizza topping and in several pasta and salad dishes.

NDDB has standardised the process for manufacturing mozzarella cheese at dairy plants. Its manufacturing at a dairy plant requires some investments as it requires installing a processing line including cheese vat, stretching machine, etc. The co-operative dairies producing cheddar cheese require minimal investment for manufacturing this product. The product has a shelf life of 6 months when stored under -18°C or below.


Cheddar cheese originated in British village of Cheddar in Somerset. It is natural and hard variety of cheese and is manufactured by a multistep process involving enzymatic coagulation and ripening. Ripening period may vary from 3 months to several years depending on consumers’ preference for sharpness in flavour.

Cheddar Cheese can be consumed as such or can be used as one of the raw materials for manufacturing Processed Cheese.

Traditionally, Cheddar cheese is manufactured using cow milk. NDDB has standardised a process in which buffalo milk or mixed cow and buffalo milk can be used for manufacturing Cheddar cheese.


Chaska spread is a unique dairy-based spread made with a combination of Chhana (fresh soft cheese) and Maska (concentrated curd/Greek yoghurt). It can be used as a spread on bread, chapatis and as a dip for biscuits, crackers, nachos etc.

It has a higher protein content ~11% which is equal to or higher than that in the commercially available margarine, mayonnaise, fat spread, peanut spread, chocolate spread and cheese spread. The fat and protein in the product are of dairy origin, except for minor amounts that may come from condiments/flavouring substances.

The product has a shelf life of 2 months when packed in polypropylene cups and stored at 4°C.

The product can be helpful to diversify the product profile of the dairy/food units by utilising existing infrastructure of manufacturing chhana/paneer and dahi/maska products, without additional investment. Further, dairy processing plant who doesn’t have facility or doesn’t have feasibility to procure ripened cheese can manufacture this product as an alternative to processed cheese spread with minimum investment.


Processed cheese spread is produced by blending natural cheese of different ages and degrees of maturity in the presence of emulsifying salt and other dairy and non-dairy ingredients followed by heating and continuous mixing to form a spreadable homogeneous mass. NDDB has the technology for semi-mechanised manufacture of processed cheese spreads.  The product has a shelf life of 6 months when stored at refrigeration temperature at 8°C or below.