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Technological
gaps: Several areas of the dairy industry can be
strengthened by the induction of state-of-the-art technologies from overseas. Those
who bring in new technologies or sign joint ventures with foreign companies stand to
benefit the most. To make the best out of the present situation, the
following areas require immediate remedial action on the part of dairy
entrepreneurs:
 | Raw milk handling needs to be upgraded in terms of physico-chemical and
microbiological attributes of the milk collected. The use of
clarification and bactofugation in raw milk processing can help improve quality of the
milk products. |
| Better operational efficiencies are needed to improve yields, reduce
waste, minimize fat/protein losses during processing, control production costs, save
energy and extend shelf-life. The adoption of Good
Manufacturing Practices (GMP) and HACCP would help manufacture milk products conforming to
international standards and thus make their exports competitive. |
| Latest packaging technology can help retain
nutritive value of packaged products and extend their shelf-life. For proper
storage and transportation, cold chain needs to be strengthened. |
| Good scope exists for value-added products
like desserts, puddings, custards, sauces, mousse, stirred yogurt, nectars and sherbets. |
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