NDRI scientists churn out processed products from goat milk

Parveen Arora
Tribune News Service
Karnal, March 22

Scientists of National Dairy Research Institute (NDRI) here have been successful in addressing the challenges to make processed dairy products from goat milk. After extensive research, they have developed the technology to make yoghurt, curd and cheese from goat milk, the composition of which is different from bovine (cow and buffalo) milk and is thus difficult to convert into processed dairy products.

The NDRI is now collaborating with entrepreneurs to bring goat milk products into the market. Dr AK Singh, Principal Scientist, Dairy Technology Division of NDRI, along with other scientists Dr Lata Sabiki, Dr Heena Sharma, Dr Sumit Arora, Dr Sanket Borad and Atunu Das has been working on this technology for the last three years.

Dr Singh said the common method of making processed dairy products was not applicable to goat milk as it lacked major type of proteins such as alpha s1 casein. Besides, the smaller size of fat globules and higher amount of calcium and phosphate posed a challenge to manufacturing fermented products.

At present, the total milk production (from bovine and non-bovine livestock) in the country is 176 million tonne, accounting for about 18 per cent of the global milk pool. India produces 4.85 MT goat milk, which is 29 per cent of the total goat milk production.

Dr Singh said goat milk had a composition similar to breast milk and was considered good for people of all age groups. “Goat milk and its products are popular in Mediterranean countries and Northern European nations. In our country, some attempts have been made to convert goat milk into value-added dairy products. Our main aim is to make processed products from raw goat milk so that a larger number of people can get its benefits,” he said.