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Product and Process Development


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

 

 
Product & Process Development   |   Equipment   |   Test Kits

 

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