Technological advancement on traditional Indian desiccated and heat-acid coagulated dairy products.

摘要

This article presents the technological advancements made for the production of traditional Indian dessicated and heat-acid coagulated dairy products. The development of milk products in India is briefly discussed as well as the weak spots of traditional methods of producing these milk products. Advances in the production of khoa, gulabjamun, peda, chhana, rasogolla, sandesh and paneer are described. The developments in shelf life and packaging systems of indigenous dairy products are also discussed..