Milk Products

Milk products play a vital role in both daily nutrition and economic development. From a consumer’s perspective, value-added milk products such as paneer, ghee, butter, buttermilk, flavored milk, kulfi, icecream, cheese and dahi offer not only taste and variety but also essential nutrients like protein, calcium, and vitamins. These products are widely appreciated for their freshness, quality, and long shelf life when processed under hygienic and scientific conditions.

• Paneer is a soft, fresh cheese made from buffalo milk. It is rich in protein and energy and is widely used in Indian cuisine. The preparation involves curdling hot milk with a citric acid solution, followed by pressing and molding the curd.  Yield: 16–18%, Nutritional highlight: 16g protein, 274 kcal per 100g
• Khoa is made by slowly evaporating buffalo milk in a thick-bottomed pan until a semi-solid mass forms. It is the base for many traditional Indian sweets like peda and burfi. Yield: 21–23%, Nutritional highlight: 341 kcal, 14.8g protein per 100g
• Kalakand is a milk-based sweet made by reducing mildly acidified milk and adding sugar and cardamom. It is granular, moist, and packed with energy. Yield: Up to 25%, Nutritional highlight: 441 kcal, 11g protein per 100g
• Flavored milk combines the goodness of milk with added taste and aroma. It is sterilized and bottled under hygienic conditions for longer shelf life. Nutritional highlight: 81.8 kcal, 2.9g protein per 100ml
• Curd is a staple probiotic dairy product made by fermenting boiled milk with starter culture. It’s a source of beneficial bacteria and digestive enzymes. Yield: 1:1 from milk to curd, Nutritional highlight: 59.4 kcal, 3g protein per 100g
• Buttermilk is prepared by blending curd with water and seasoning it with spices and herbs. It is a refreshing and digestive drink, especially popular in summer. Nutritional highlight: 29.3 kcal, 1.7g protein per 100ml
• Ghee is clarified butter made by heating milk fat at high temperatures. It is a staple in Indian cooking and holds a long shelf life. Both traditional and commercial methods of ghee production are taught to students. Nutritional highlight: 99.7g fat, 870–900 kcal per 100g)

Milk products availability:

The products are available on a pre-order basis at:

• Department of Livestock Products Technology, College of Veterinary Science, Korutla. Contact, Dr.N.Anitha, Mob: 9502301122.
• Department of Livestock Products Technology, College of Veterinary Science, Rajendranagar. Contact, Dr.S.Jagdish Nagnath, Mob: 90148 72505
• Department of Livestock Products Technology, College of Veterinary Science, Mamnoor. Contact, Dr.A.Vijaya Kumar, Mob: 94920 01734