Traditional fermented milk products of India

byDr. Geeta Chauhan

Senior ScientistDivision of Livestock Products

TechnologyIndian Veterinary Research Institute

Izatnagar, Bareilly (UP), India

• After independence, we have made glorious achievements in food production and enjoyed multi colored revolutions in terms of green, yellow, white and blue and now we are moving towards the red revolution.• The oldest written records of the human race are found I the Sanskrit of ancient India, Which date back nearly 6,000 years, but milk had already become an important article of food.• Milk has been honored since ancient times for its high nutritive value, most liked taste and no religious or social restriction/ bar in its consumption.• It is considered as an ideal food for infants and children and the most important complementary food for adults. It is an important food for pregnant mothers, adolescents, adults, invalids, convalescents and patients alike. It has been recommended to be a regular item in the balanced diet, may it be consumed in liquid or as milk products.

India: the top milk producer• The Indian milk production in the beginning of the plan era was not more than 17 million tones. The country was a net importer of the milk products. After a period of stagnation in sixties, the production was presented rapid growth of between 4-5% per annum during the last 35 years.• India is world’s largest milk producer since last more than a decade.• In the world’s milk production, the share of India is on continuous increase as it has increased from 9.9% in 1990 to 15.6% in 2007.• Presently, the annual milk production of India is 8.5 million tones and a continuous increased production rate is a matter of satisfaction.• Increased demand for value-added dairy products and growing private investment in dairy processing facilities are expected to provide further impetus to the country’s milk production over the coming years.

India: a significant market too

• India is not only the largest milk producer but it is also the largest milk market. Changing economic scenario, urbanization, industrialization and awareness among masses etc. are the factors increasing the consumers.• Change in life style of people and their increased health consciousness have enhanced the demand of healthy food products.• It is not only the milk production but also the value of consumption of milk and milk products has been increased in India. As per the NSSO Reports, this value has increased from Rs. 5.29 and Rs. 9.16 in rural and urban area respectively in 1977-78 to Rs. 56.32 and Rs. 97.49 in rural and urban area respectively in 2007.

Indian traditional fermented milk products

• Traditional milk products of India may be classified as: fermented milk products, desiccated milk products, coagulated milk products and fat rich milk products. 45% of the total milk production of the country is used for the preparation of traditional milk products.• Fermented milk products are ancient facts in India and have been mentioned in Vedic literature.• Among the fermented milk products, traditional to India, Dahi, Mishti doi, Shrikhand, Lassi and buttermilk are the important products.• Cultures used in these are S. lactis, S. cremoris, S. diacetilactics and Leuconostoc species etc.

• Fermented milk products have a number of health benefits for the human body These products have Probiotics effect The person having the problem of lactose intolerance can find the fermented milk products better utilized. Fermented milk products have higher nutritive value, increase immune response system, antagonistic action against pathogens and reduce serum cholesterol level.

DahiDahi is the most

popular fermented milk product in India and other south Asian countries.

As per the PFA Act, it is a semisolid product, obtained from pasteurized or boiled milk by souring (natural or otherwise) using a harmless or other bacterial cultures.

It shall have the min. fat and SNF content as per the milk from which it is prepared.

Parameter

Cow milk Buffalo milk

Moisture 85-88 82-85

Fat 3.5-4.5 6.0-8.0

Protein 3.0-3.5 3.5-4.0

Lactose 3.8-4.5 4.6-5.2

Ash 0.64-0.66

0.7-0.72

Lactic acid

0.5-1.0 0.5-1.1

Composition of Dahi

TechnologyStandardize milk (Fat 0-5%,

SNF 9-12%)↓

Heat treatment at 95ºC for 15 min

↓Homogenize at 60ºC and

cool to 37ºC↓

Inoculate the starter↓

Package in containers↓

Incubate at 37ºC to pH 4.5↓

Transfer to cold stores till distributed

Raw milk

↓Kept on slow fire for to get

caramelized flavor and brown color

↓Cooled to room

temperature (30-35ºC)↓

Pooled in an earthen pot (microflora in its pores)

↓Incubation for overnight

Mishti DoiPopular in Eastern part of

India (WB).Also known as pyodhi and

lal dahi and considered as an auspicious product.

It is a fermented milk product having creamish to light brown color, firm consistency, smooth texture and pleasant aroma.

Production was confined to domestic and cottage level, now standardized one is marketed by some dairy industries.

It is prepared from cow or mixed milk.

Constituents

Lowfat

Mediumfat

Highfat

MilkFat

2-3 4-5 8-9

Milk SNF

13-14 11-13 10-11

Sugar 17-19 17-18 17-18

TotalSolids

32-35 32-36 35-38

Composition of Mishti Doi

Technology• Milk is boiled with sugar and partially concentrated by simmering over low fire (distinctive light cream to light brown color and flavor).• Cooled to ambient temperature and cultured with dahi (lactic) cultures.• Poured into earthen vessels and left overnight for fermentation.• When a firm body curd has set, it is shifted to refrigerated place.• Cane sugar is the most common sweetener. In special varieties, fresh palm jaggery is also used.

ShrikhandShrikhand is an Indian

traditional fermented milk product, popular in Gujarat and Maharashtra.

It is a semi- solid, sweetish- sour fermented milk product, prepared from dahi.

It may contain fruits, nuts, sugar, cardamom, saffron and other spices.

It is very refreshing like dahi.

Constituents Content (% on dry basis)

TS 58 min

Milk fat 8.5 min

Milk protein 9.0 min

Titrable acidity

1.4 max

Total ash 0.9 max

Sugar 72.5 max

PFA standards for Shrikhand

Technology

DAHI↓

Hanging in muslin cloth (at room temperature for overnight)

Whey ← ↓Chakka/ Maska

↓Adding of sugar (50-100% of curd), flavors, nuts,

fruits, herbs and spices(commonly used additives are saffron, almonds, nutmeg, cashew nut, mango pulp, raisins and

seasonal fruits)↓

Served chilled

LassiPopular beverage in

North India. It is white to creamy

white, viscous liquid with a sweetish, rich aroma and mild to high acidic taste.

It is flavored either with salt or sugar and other condiments depending on regional preferences.

Earlier, it was confined to cottage sector or homes, but now it is being commercially prepared.

Breaking of curd by agitation

↓Addition of sugar syrup

(12-15%)↓

Addition of flavor (Kewda/ rose water)

↓Homogenization

↓Mixing well, standing for 1

hr and then packing

Technology

Butter milk• Traditional buttermilk is also known as mattha, chhach or chhas.• It is a by product obtained in the preparation ok makkhan from dahi by traditional process involving churning a dahi/ cold water mixture.• It may be consumed as plain salted or may be flavored witn crushed ginger, curry leaves and chilies.

Scope• Today’s consumer is well acquainted and health conscious having a demand for healthy foods. Traditional fermented milk products are health friendly as they contain probiotics and so have a big scope, if made available in handy form.• These products are well established as per their taste and flavor. Hence, have a large scope for domestic market.• Globalization has cut the distances and many Indians are living in various countries of the world. Our products have an export potential for these as well as other countries.• Technologies are simple for these products hence can be easily adopted by the industry people.

• To add health component more consciously, these can be prepared with low fat/ skim milk, giving dual economic advantage to the investor by separated cream/ fat and value addition of low fat/ skim milk.•Have a scope for efficient utilization of dairy by- products for human consumption.• If concentrated on properly, will prove a definite scope for better returns in the dairy industry.

Challenges• Traditional milk products are being handled mainly by non organized sector, where, there is lack of awareness about the hygienic handling and processing. So there is a need to cover these under the organized sector. Although some products are being taken up by the organized set ups but it is very much limited.• In today’s WTO era, we have to maintain high standards of quality, not only for the export purpose but for the domestic market also. Going with international standards us a challenge before us.• Trainings to the cottage industry people engaged in the processing of traditional fermented milk products may be helping to some extent. Further, this has to be taken up as a challenge.• Creating awareness about the proper marketing is also required.• Prior to any processing, hygienic milk production is to be taken care of so that safe milk is available for the production of fermented products.

Conclusion• India has a great richness in its traditional food products varying from Kashmir to Kanyakumari. Indian traditional food products, may it be ‘samosa’ to ‘dosa’, no doubt are liked very much in various parts of the world.• Traditional fermented milk products of India are the most important area we can look forward. The only need is to introduce these traditions gracefully and sophisticatedly to the world. Given due attention and sincere efforts to compete with the quality trends on the international level, these traditional products can open a window for the best exploitation of the Indian dairy sector.

Thank you…