Vol. 11, Special Issue 7 (2022)

Author(s):
Songala Meghana

Abstract:
The Indian subcontinent has been producing heat-dried milk products from the earliest times. This industry is positioned for tremendous growth, thanks to advancements in technology, automated manufacturing equipment, packaging, and storage. These classic heat-desiccated dairy products have been subjected to several efforts to improve the product formulation and create batch, semi-continuous, and continuous processes in an effort to overcome the inherent drawbacks of the current production technique. Process optimization and mechanising the production process of dairy products is very difficult in light of the globalisation of the dairy trade. In the World Approximately 843 million tons of milk is produced per year. Out of this whole production up to 50% is used in the conversion of various milk base products. Desiccated milk is referred to the concentrated milk made by the removal of water content by evaporation. Khoa, is the heat desiccated product. This is the primary base for the manufacturing of different milk base products. Sweets organized from khoa are essentially Gulab jamun, kala jamun, kalakand, burfi etc. some of the heat desiccated products are kheer, Khurchan, kulfi, malai. These are known with different names in different areas. Every product is made of milk by the vary in the process of preparation and the amount of heat used in the preparation of the products. The packaging industry also plays a critical role in extending the shelf life of these items and expanding their market reach. There has been a study of the development and improvements made to the process of heat-dried conventional milk products created in the Indian subcontinent, as well as modern packaging alternatives, and the commercial potential of these items.