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NDRI ready with 2 value added milk-based products for tech transfer
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Thursday, 05 August, 2010, 08 : 00 AM [IST]
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MV Chandrashekar, Bangalore
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The National Diary Research Institute (NDRI) [Southern Campus], Bangalore, has come up with two products which are ready for transfer of technology.
The two products are coconut enriched sweet paneer and rennet coagulated cake. The Institute commenced its research in 2009, and has managed to standardise the products.
According to Dr K Jayaraj Rao, senior scientist, dairy technology section, National Diary Research Institute,the development of coconut enriched sweet paneer was a significant effort. The research for the same was taken up by P Sailaja, student of NDRI, under the supervision of the scientists.
"The objectives of the product research were to incorporate desiccated coconut powder, sugar and cardamom in the development of sweet paneer. The researcher also studied the physico-chemical properties of the developed paneer," he added.
A modified method was standardised for the preparation of coconut incorporated, sweet paneer. The product was prepared using standard procedure of paneer, but coconut powder and cardamom were incorporated before and after coagulation of milk in two separate trials.
The product developed was evaluated for sensory, rheological and physico chemical properties. Incorporation of coconut powder after coagulation resulted in uneven distribution of the powder, which imparted uneven texture to the product. "The paneer so prepared had pleasant coconut-cardamom flavour," said Dr Rao.
The technology developed for the preparation of sweet, coconut paneer has a shelf life of minimum 15 days at refrigerated temperature. Development of a rennet coagulated milk cake by microwave heating was carried out by R Kesavan and A Sangeetha.
In this project, a soft cake named "rennet coagulated milk cake" was developed using a technology of rennet coagulation and texturisation by in-package microwave heating. For development of a process, several parameters were standardised. First, extent of concentration of milk was optimised. The concentration of milk was essential because it minimised whey separation during the manufacture of the soft cake. Thereafter, quantity of sugar and coconut powder to be added were standardised. Both these ingredients imparted sweetness and pleasant flavour to the final product. The effect of rennet concentration, renneting time and microwave power levels were also studied and standardised. This product according to Dr Rao could be stored well for about two weeks under refrigerated conditions.
According to sources in the diary industry, India's diary industry is worth Rs1.1 trillion and India's milk production is 104.9 million tones per annum which are highest in the world. There is a considerable scope for the growth of the industry.
The potential of value added milk products allows the industry to constantly look for newer variants to add variety to the existing range.
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