Dairy Technology Department

The Dairy Technology department has been pioneer in Dairy Technology Education in India. The department has made significant achievements in pivotal research areas. In the last 50 years, work has been carried out on standardizing technology for development of value-added dairy products, developing new, natural flavourings for ice cream, evaluating packaging conditions and monitoring storage changes in dairy products. The dairy technology department has focused research on (i) value addition to dairy products through use of membrane processed dairy ingredients, and (ii) developing Mozzarella cheese analogue based on casein(s) and vegetable/milk fat. Research articles based on the outcome of the research work has been published in scientific national and international journals of repute. The effort put by SMC College of Dairy Science has resulted in earning of 279 Masters Degree and 60 Doctoral degree in disciplines related to Dairy Technology, Dairy Engineering, Dairy Microbiology and Dairy Chemistry. The research work has given the College, national and international recognition. This could be seen from the invitations received by the staff as lead speaker from organizers of several Conferences/Seminars.

The department regularly conducts the ‘National Dairy Products Judging Contest’. The department has been hosting this unique event since last eleven years with the aim to provide necessary exposure in sensory evaluation of dairy products. The department has conducted eight ‘National Dairy and Food Quiz Contest’, the only of its kind in India, organized by SMC College of Dairy Science and its Alumni Association.

Development of E-Course for B.Tech. (Dairy Technology)

A project on “Development of e-courses for B. Tech. (Dairy Technology) degree programme” under the National Agricultural Innovation Project (NAIP) has been successfully handled by the department during 2009-2012. The Dairy Technology staff were involved in contributing to the following B. Tech. (Dairy Tech.) courses:

1. Ice cream and Frozen Desserts
2. Condensed and Dried Milks
3. Food Technology – I
4. Food Technology – II
5. Judging of Dairy Products
6. Packaging of Dairy Products

Major Research Areas

• Traditional Indian dairy products such as Bhapa dahi, Cham cham, Rava burfi, Basundi, Shrikhand, etc.
• Functional dairy products
• Fermented dairy products
• Ice cream and frozen desserts - new flavourings, cereal based ice creams, etc.
• Fat-rich dairy products such as fat spreads
• Mozzarella cheese, Cheddar cheese, Swiss cheese, Processed Cream cheese and cheese analogues
• Packaging and shelf life of dairy products
• Utilization of whey as beverages – lactose hydrolysis, flavoured drinks

Publications and Research Outcome (2010 to 2015)

Transfer of Technology

The consultancy charges received from Patna Dairy, Bihar for the Transfer of technology for production of Dietetic ice-cream and Herbal ice creams is being utilized for the development of College and University. The consultancy took place in April, 2008. The name of College appears in the lid of food package.

Technologies Developed (2013-25)

Year 2013-14

• Process standardization for manufacture of Cham-cham
• Standardization of technological parameters for paneer burfi
• Assessing the suitability of sweet cream buttermilk in preparation of Burfi
• Exploring finger millet as a valued ingredient in ice cream
• Standardization of method for preparation of reduced-fat paneer using whey protein concentrate and selected emulsifiers
• Evaluating the effect of partial homogenization on the quality of Mozzarella cheese
• Choco-cheese : a novel flavoring in ice cream
• Value addition to Mozzarella cheese analogue through incorporation of whey protein and vitamin A
• Shelf life study of Peda employing different packaging techniques
• Shelf life study of Halvasan employing different packages
• Process standardization for manufacture of Thabdi Peda

Year 2014-15

• Development of technology for manufacture of Ragi ice cream
• Manufacture of iron fortified Probiotic fermented milk
• Manufacture of iron fortified Kulfi

Year 2015-16

• Evaluating the effect of partial homogenization of milk on the quality of Mozzarella cheese
• Formulation of ready mix carrot halwa from dried carrot shreds
• Use of Basil (Tulsi leaves) as flavouring ingredient in the manufacture of ice cream
• Utilization of whey protein concentrate in fermented milk drink
• Effect of salt on yield, sensory and rheological properties of paneer
• Evaluating the effect of homogenization on the quality of paneer
• Development of Technology for Carbonated Lemon Whey Beverage
• Process standardization for the manufacture of rava burfi
• Process standardization for ready-to-eat Carrot Halwa mix
• Standardization of technology for manufacture of buttermilk fortified with drumsticks(MoringaOliefera)
• Study on the Use of Natural Food Additives and Packaging on the Shelf Life of ‘BhapaDahi’
• Development of Technology for Manufacture of Gulabjamun Utilizing Moraiyo (PanicumMiliare)
• Shelf Life Extension Of Peda By Partial Dehydration
• Development of technology for manufacture of drumstick fortified Lassi
• Development of Technology for Manufacture of Kheer Utilizing Morio (PanicumMilliare)
• Comparative Appraisal of the Quality of Mozzarella Cheese as Affected by the Salting Methods

Year 2017-18

• Study on the influence of incorporation of ghee residue on the quality of Burfi
• Incorporation of orange peel fiber for value addition to Bhapadahi
• Study on the influence of incorporation of Whey Protein Concentrate on the quality of Rasogolla
• Standardization of technology for frozen yoghurt fortified with Moringa
• Process standardization for manufacture of Ragi burfi
• Evaluation of suitable stabilizer and flavour enhancer for preparation of chocolate flavoured toned milk
• Evaluation of selected binders for manufacture of FaraaliGulabjamun
• Evaluation of curry leaf and lemon grass as a natural novel flavouring for ice cream
• Development of milk solids based extruded snack food
• Development of value added milk cereal based product
• Utilization of ghee residue in form of Chikki (candy) in developing confection ice cream
• Influence of incorporation of whey protein concentrate on quality and yield of Gulabjamun

2019-20

• Standardization of technology for manufacture of lemon flavoured paneer
• Efficacy of glucono delta lactone and selected hydrocolloids in preparation of reduced-fat Paneer
• Development of technology for manufacture of Thabdi utilizing ghee residue
• Development of milk solids and cereal based energy bar
• Development of technology for manufacture of brown Peda containing jaggery
• Quality of Mozzarella cheese as affected by plasticizing techniques
• Effect of particle size of sodium chloride on the quality characteristics of reduced fat and full fat pizza cheeses
• Development of technology for manufacture of protein enriched moringa fortified spread
• Development of technology for manufacture of orange ice cream
• Development of dietetic low cholesterol paneer employing beta cyclodextrin and partial homogenization of milk
• Evaluation of suitability of fig in preparation of basundi
• Development of technology for manufacture of carrot kheer
• Utilization of sweet Potato solids in ice cream for value addition
• Evaluation of The suitability of fig in Preparation of Basundi
• Development of moringa and milk solids based extruded snack food
• Process Development of flavoured milk using amaranth and dates as functional ingredients
• Development of technology to prepare chhana based cake using ghee residue and whey protein concentrate

2021-2022

• Development of technology manufacture of quinoa Kheer
• Development of reduced fat paneer from reconstituted milk
• Evaluation of kokum(Garcinla indica) as value added ingredient in whey beverage
• Technology for manufacture of protein fortified functional frozen yoghurt
• Development of Spice based frozen yoghurt
• Technology for Manufacture of Fiber Fortified Flavoured Milk
• Development of Probiotic soft cheese
• Pizza Cheese making employing starter culture technique using GDL as an Adjunct
• Utilization of Orange peel products for value addition to ice cream
• Development of soya and milk solids based extruded snack food
• Development of technology for strawberry and beet root incorporated low fat frozen yoghurt
• Development of technology For carrot incorporated Low fat frozen yoghurt
• Development of gluten- free chhana cake
• Development of technology for short set cream cheese production
• Technology For Carotenoids and fiber enhanced ice cream using tomato and beetroot powder
• Quality improvement of mozzarella cheese by admixing homogenized milk with homogenized milk
• Development of technology for goat milk Rasogolla
• Utilization of orange peel products for value addition to frozen yoghurt

2023-24

• Development of technology for Manufacture of Medium fat ice cream incorporated with dates and flax seed
• Development of technology for omega enriched fat spread
• Development of Technology for manufacture of pomegranate-beetroot Lassi
• Tomato Solids as a functional ingredient in Flavoured Paneer
• Assessing suitability of unripe mango powder as a coagulant in manufacture of paneer
• Development of technology for manufacture of Pizza cheese using Saccharomyces boulardii as adjunct
• Development of protein-rich Dairy spread
• Development of gummies incorporated with moringa pod powder and whey protein concentrate
• Development of chhana based cake using sweetened condensed milk and barnyard millet
• Evaluation of spinach as a functional ingredient in reduced-fat paneer
• Development of technology for reduced-sugar chhana based cake incorporating Sorghum
• Utilization of Dateseed powder for manufacture of date-amaranth lassi
• Assessing the feasibility of water chestnut flour in preparation of gluten –free Pantooa “

2025

• Development of protein-rich, sugar-free, medium-fat ice cream
• Development of Processed Cheese using cottage cheese and white Butter
• Development of fruit,cereal and millet based Probiotic lassi
• Exploring Pumpkin Seed and jaggery For value addition to burfi
• Development of Functional Burfi using turmeric and Moringa pod powder
• Development of processed cheese Spread by using cottage cheese and white butter
• Development of technology for the manufacture of protein rich sweetened condensed milk based pudding
• Development of technology for the manufacture of flavored milk enriched with Bael powder
• Quality Evaluation of market Peda Procured from selected places of middle Gujarat
• Development of Technology For the manufacture of Makhana kheer Mix

Training Programmes for Dairy Plant Personnel organized by Vidya Dairy in association with Dairy Technology Faculty

Books

1. “Quest for Knowledge” (2001) A compilation of lectures delivered by faculty members at various dairy plants of Gujarat. Published by Alumni Association of SMC College of Dairy Science, Anand.
2. Upadhyay KG (2003) Essentials of Cheese making. Published by Alumni Association, SMC College of Dairy Science, AAU, Anand.
3. Upadhyay KG (2003) Basics of Mozzarella Cheese making. Published by Vidya Dairy, AAU, Anand.
4. Pandya AJ and Khan MMH (2006) Buffalo Milk - Production and utilization of buffalo milk. In “Milk of non bovine mammals.” Editors: Dr. Young W. Park and Dr. George F.W. Haenlein, USA. Blackwell publishers, USA.
5. Patel HG (2011) Technology of Condensed & Dried Milks. Published by Alumni Association, SMC College of Dairy Science, AAU, Anand.

Compendiums

1. Drying of Milk and Milk Products - A compendium of lectures delivered at Refresher Course on ‘Drying of Milk and Milk Products’ held during 5-6-89 to 15-6-89 at Sheth M.C. College of Dairy Science, Anand.
2. Technology of Fat-Rich Dairy Products - A compendium of lectures delivered at Refresher Course on ‘Technology of Fat Rich Dairy Products’ held during 16-6-90 to 30-6-90 at Sheth M.C. College of Dairy Science, Anand.
3. Recent Advances in Cheese Technology - A compendium of lectures delivered at Summer Institute on ‘Recent Advances in Cheese Technology’ held during 10-6-96 to 29-6-96 at Sheth M.C College of Dairy Science, Anand.
4. Cheese making - From Craft to Science - A compendium of lectures delivered at Refresher Course on ‘Cheese Technology’ held during 18-11-96 to 30-11-96 at Sheth M.C. College of Dairy Science, Anand.

Catalogues

Under the ICAR Network project on “Research and Development Support for Process Upgradation of Indigenous Milk Products for Industrial Application” the department brought out four illustrated catalogues as below.

1. Characteristics of Shrikhand manufactured by traditional technology in Maharashtra and Gujarat - A catalogue.
2. Characterization of Peda manufactured by traditional technology in Maharashtra and Gujarat - A catalogue.
3. Development of technology for manufacturing of Basundi - A catalogue.
4. Characterization of Thabdi from Saurashtra region of Gujarat- A catalogue.

Research Findings of Dairy Technology Department