1. Animal Husbandry

Processed Yoghurt Cheese: A New Addition in the Basket of Vet Varsity

Pronami Chetia
Pronami Chetia
Scientist at College of Dairy Science and Technology of Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana has optimized the method for the manufacturing of a new product called Processed Yoghurt Cheese. This will give an additional healthy alternative to the consumers in comparison to other spreads available in the market.

Venus Basal, Assistant Professor in Dairy Technology who has standardized this technology informed that protein deficiency is one of the major health related problem in the country with approximately 73% people are deficient in proteins in India. Considering the higher protein content in Processed Yoghurt Cheese it could be a very good source of nutritionally rich milk proteins in the diet of consumers.

Further it has lower fat content than conventional cheese while rich in minerals content particularly calcium and phosphorus which is good for bone health. Being a fermented dairy products Processed Yoghurt Cheese provides additional health benefits particularly for gut health as compared to other regular spreads commonly available in the market. This fermented product has very low lactose content and thus makes it even suitable for the lactose intolerant people who normally cannot consume milk or milk or other dairy products.

Dr. Ramneek, Dean, College of Dairy Science and Technology said that Processed Yoghurt Cheese is a nutritionally dense and delicious product which will provide an additional option to the consumers for healthy alternative of regular spreads. Cheese is a popular, nutritious and delicious dairy product of western origin however, in recent years India too has witnessed a growing demand of cheese.

In India mainly processed cheese in the form of cheese slices, spread & cubes, and mozzarella cheese for pizza topping are the most commonly consumed variety of cheese. He further stressed that the technology will be disseminated through training to interested entrepreneurs, and industry for its wider popularity.

Expressing his happiness Dr J.P.S. Gill, Director of Research said that this technology will provide a new avenue for the value addition of milk. Dr. Inderjeet Singh, Vice Chancellor GADVASU congratulated the scientists and college for standardization of this technology. He also invoked entrepreneurs, dairy industry and other stake holders to visit the institute for evaluation and adoption of the various technologies developed by the scientists of the College of Dairy Science & Technology. He assured that we are ready to support the stakeholders through development of customized technology as per individual's requirements of a particular industry/ firm.

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