National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The rich tradition of indigenous dairy products in India, deeply intertwined with societal and cultural practices, faces challenges in the organized dairy sector. Hindrances include a lack of mechanized production, labor-intensive methods, absence of quality standards, and poor shelf life. However, the manufacturing of these products holds immense promise, presenting an opportunity to increase their value by 200%, compared to Western counterparts. Indigenous dairy consumption is anticipated to grow at over 20% annually, surpassing the 5 to 10% growth rates of Western dairy products. The renowned Khoa-Peda, a sweet from Mathura, exemplifies this potential. Made from Khoa, sugar, cardamom powder, and nuts, it boasts a long shelf life and diverse market variants. Efficient production processes and increased demand for indigenous dairy products could not only enhance economic value but also generate substantial employment opportunities, fostering a thriving industry.
Aneja R P, Mathur B N, Chandan R C, Bannerjee A K. Technology of milk products, A Dairy India Publication, Delhi, India 2002.
Bandyopadhyay P and Khamrui K. Technological Advancement on Traditional Indian Desiccated and Heat-Acid Coagulated Dairy Products. Bulletin-International Dairy Federation 2007;415:4.
Banjare K, Kumar M, Goel B K. Effect of storage on chemical, textural and sensory attributes of traditional indigenous sweet Peda. Asian Journal of Dairy and Food Research 2015;34:104-108. https://doi.org/10.5958/0976-0563.2015.00021.4
Londhe G, Pal D, Raju P N. Effect of packaging techniques on shelf life of brown Peda, a milk based confection. J Food Sci Technol 2012;(47)1:117-125. https://doi.org/10.1016/j.lwt.2011.12.025
Modha H M, Patel N M, Patel H G, Patel K N. Process standardization for the manufacture of Thabdi Peda. J Food Sci Technol 2015;52(6):3283-3290 https://doi.org/10.1007/s13197-014-1391-x
Parekh J V. Innovations in traditional Indian dairy foods, Global dairy industry and food security. In: Souvenir, 41st Dairy Industry Conference and IIDE. IDA (west zone) Mumbai 2013, 21-30.
Singh G, Sawhney I K and Minz P S. Multifactor optimization for mechanized formation of Khoa-Peda. Indian Journal of Dairy Science 2015;68(5):425-434. https://doi.org/10.5146/IJDS.V68I5.46064.G22305
Singh G, Sawhney I K, Singh M, Minz P S. Determination of engineering properties of market samples of Khoa-Peda for its application in process mechanization. Indian Journal of Dairy Science 2018;7(2):115-120.
Citations |
 |
 |
 |
 |
