Agriculture World

Training Programme Held on ‘Quality Control and Processing of Yak Milk’

KJ Staff
KJ Staff
training on Yak milk

Three days training programme on “Quality Control and Processing of Yak Milk” organized at ICAR-National Research Centre on Yak under the Tribal Sub-Plan Scheme of the Institute concluded on 23rd July 2020. The training was coordinated by Dr. T.P. Singh, Dr. Joken Bam and Mr. P. Namje. The focus of the programme was to provide hands-on training about hygiene and quality control measures to the participants to ensure clean milk production and processing especially in the times of COVID-19 pandemic when the hygiene and sanitation is of utmost importance, while also keeping the income from milk and milk products stable. The training comprised of lecture on pre and post milking hygienic measures to ensure healthy animals and safe milk to consumers.

The participants were given extensive training on processing of various value-added yak milk products like cream, ghee, dahi, lassi, srikhand, kalakand, khoa, rosogulla, gulab jamun, paneer, paneer murki, paneer pakora, kheer, whey drinks etc. Quality checking in terms of organoleptic evaluation and, packaging and presentation for marketing was also an important aspect of the training.

This programme is an initial effort towards, Hon’ble Prime Minister’s vision for Atmanirbhar Bharat through capacity building of the tribal communities. Thirteen (13) tribal youth from Sangti, Thembang, Namshu, Jyotinagar and Yewang villages under Dirang Sub-division are participating in the training. Dr. P. Chakravarty, Director (Acting) congratulated Dr. T.P. Singh and his team for successfully conducting the training in this very important area. 

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