The highest milk producer in the entire globe – India boasts of that status.

India is otherwise
known as the ‘Oyster’ of the global dairy industry, with opportunities galore to the
entrepreneurs globally. Anyone might want to capitalize on the largest and fastest growing
milk and mil products' market. The dairy industry in India has been witnessing rapid growth.
The liberalized economy provides more opportunities for MNCs and foreign investors to
release the full potential of this industry.

The main aim of the Indian dairy industry is only to better manage the national
resources to enhance milk production and upgrade milk processing using innovative
technologies.

Potential for investment in the dairy industry

Some areas of Indian dairy industry can be toned up by the evocation of differentiated
technologies and equipment from overseas. These include:

1. Raw milk handling: The raw milk handling needs to be elevated in terms of
physicochemical and microbiological properties of the milk in a combined manner.
The use of clarification and bactofugation in raw milk processing can aid better the
quality of the milk products.
2. Milk processing: Better operational ratios are required to amend the yields and
abridge wastage, lessen fat/protein losses during processing, control production costs,
save energy and broaden shelf life. The adoption of GMP (Good Manufacturing
Practices) and HACCP (Hazard Analysis Critical Control Points) would help produce
milk products adapting to the international standards.
3. Packaging: Another area that can be improved is the range of packing machines for
the manufacture of butter, cheese and alike. Better packaging can assist in retaining
the nutritive value of products packed and thus broaden the shelf life. A cold chain
distribution system is required for proper storage and transfer of dairy products.
4. Value-added products: There's vast scope for value-added products like desserts,
puddings, custards, sauces, mousse, stirred yoghurt, nectars and sherbets to capture
the dairy market in India.

The Indian dairy industry has aimed at better mananamegemt of the national resources to
enhance milk production and upgrade milk processing involving new innovative
technologies. Multinational dairy giants can also make their foray in the Indian dairy market
in this challenging scenario and create a win-win situation for both.

India's Milk Product Mix

Fluid Milk 46.0%
Ghee 27.5%
Butter 6.5%
Curd 7.0%
Khoa (Partially Dehydrated Condensed Milk) 6.5%
Milk Powders, including IMF 3.5%
Paneer & Chhana (Cottage Cheese) 2.0%
Others, including Cream, Ice Cream 1.0%
Overview of the Indian Dairy Sector

• The country is the largest milk producer all over the world, around 100 million MT
• Value of output amounted to Rs. 1179 billion (in 2004-05) (Approximately equals
combined output of paddy and wheat!!)
• 1/5thof the world bovine population
• Milch animals (45% indigenous cattle, 55 % buffaloes, and 10% cross bred cows)
• Immensely low productivity, around 1000 kg/year (world average 2038 kg/year)
• Large no. of unproductive animals, low genetic potency, poor nutrition and lack of
services are the main factors for the low productivity
• There are different regions – developed, average, below average (eastern states of
Orissa, Bihar and NE region) in the dairy industry

Dairy products are generally defined as foods produced from cow's or domestic
buffalo's milk. They are usually high-energy-yielding food products. A production
plant for such processing is called a dairy or a dairy factory. Raw milk for
processing mostly comes from cows and to a lesser amount from domestic
buffaloes , but occasionally from other mammals such as goats, sheep, yaks,
camels, or horses. Dairy products are commonly found in European, Middle
Eastern and Indian cuisine, whereas they are almost unknown in East Asian
cuisine.

Types of dairy products

• Milk after optional homogenization, pasteurization, in several grades after

standardization of the fat level, and possible addition of bacteria
Streptococcus lactis and Leuconostoc citrovorum
o Crème fraîche, slightly fermented cream
 Smetana, Central and Eastern European variety of sour
cream
 Clotted cream, thick spoonable cream made by heating
o Cultured buttermilk, fermented concentrated (water removed) milk
using the same bacteria as sour cream
o Kefir, fermented milk resembling buttermilk but based on different
yeast and bacteria culture
o Kumis/Airag, slightly fermented mares' milk popular in Central Asia
o Milk powder (or powdered milk), produced by removing the water
from milk
 Whole milk products
 Buttermilk products
 Skim milk
 Whey products
 Ice Cream
 High milk-fat & nutritional products (for infant formulas)
 Cultured and confectionery products
o Condensed milk, milk which has been concentrated by evaporation,
often with sugar added for longer life in an opened can
 o Khava, milk which has been completely concentrated by
evaporation, used in Indian sweets (Gulab Jamun, Pedha and many
more)
o Evaporated milk, (less concentrated than condensed) milk without
added sugar
o Ricotta cheese, milk heated and reduced in volume, known in Indian
cuisine as Khoa
o Infant formula, dried milk powder with specific additives for feeding
human infants
o Baked milk, a variety of boiled milk that has been particularly
popular in Russia
• Butter, mostly milk fat, produced by churning cream
o Buttermilk, the liquid left over after producing butter from cream,
often dried as livestock food
o Ghee, clarified butter, by gentle heating of butter and removal of
the solid matter
o Smen, a fermented clarified butter used in Moroccan cooking.
o Anhydrous milkfat
• Cheese, produced by coagulating milk, separating from whey and letting it
ripen, generally with bacteria and sometimes also with certain molds
o Curds, the soft curdled part of milk (or skim milk) used to make
cheese (or casein)
o Whey, the liquid drained from curds and used for further processing
or as a livestock food
o Cottage cheese
o Quark
o Cream cheese, produced by the addition of cream to milk and then
curdled to form a rich curd or cheese made from skim milk with
cream added to the curd
o Fromage frais
• Casein
o Caseinates
o Milk protein concentrates and isonates
o Whey protein concentrates and isonates
o Hydrolysates
o Mineral concentrates
• Yogurt, milk fermented by Streptococcus salivarius ssp. thermophilus and
Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional
bacteria, such as Lactobacillus acidophilus
o Ayran
o Lassi
• Clabber (food), milk naturally fermented to a yogurt-like state
• Gelato, slowly frozen milk and water, lesser fat than ice cream
• Ice cream, slowly frozen cream and emulsifying additives
o Ice milk
o Frozen custard
o Frozen yogurt, yogurt with emulsifiers that is frozen
• Other
o Viili
o Kajmak
o Filmjölk
o Piimä
o Vla
 o Dulce de leche
o Skyr

[edit] Health risks of consuming dairy products

Most dairy products contain large amounts of saturated fat.

Some dairy products may cause health issues for individuals who have a lactose intolerance
and milk allergies. Some dairy products such as blue cheese may become contaminated with
the fungus Aspergillus fumigatus during ripening, which can trigger asthma and other
respiratory problems in susceptible individuals.[1][2][3] Vegans and some vegetarians avoid
dairy products due to a variety of ethical, dietary, environmental, political, and religious
concerns.

AMUL INDIA LTD

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