Hello everyone, hope you are all safe at home during this lockdown period.

We know that a seed germinates to become a plant and then grows to be a tree. In this context, let us see the growth and recent advances in the dairy industry in this blog.

1. Membrane processing:

Membrane processing is one of the latest technique used in the dairy industry for non-thermal processing, to retain most of the nutrients and is mainly used for the manufacture of health and functional foods, through concentration and fraction of various components. This Ultra Filtration (UF), Reverse Osmosis (RO), Micro-Filtration (MF) Nano Filteration (NF) and electrodialysis etc.

Image source: Synder filtration

Image source: Synder filtration

Image source: Synder filtration

2. Direct Vat Set (DVS) cultures:

These are selected species of micro-organisms used for the production of fermented milk products. These cultures benefit to the health and immunity of an individual. These DVS cultures are directly added to the processing vat thereby increasing production in a reduced time. For example, home-made curd takes 8-10hours for preparation whereas by using DVS cultures curd can be prepared in just 3 to 4 hours. This is an excellent improvement in the Dairy industry.

3. Milk Components Testing (Milk Analyser):

Milk component testing i.e., fat, protein, lactose, total solids, solid-non-fat, and other solids impact every dairy farmer. Mid-infrared milk analysis is a rapid, cost-effective secondary testing method, the results of which are routinely used to determine payment for milk to each dairy farmer. All of the milk composition testing for an individual milch animal used for decision making in feeding and management strategies and genetic selection is done by Mid Infrared Spectroscopy (MIR). Not only increasing the fastness in testing it also improves efficiency.