Five-day training on ‘value addition of milk’ concludes

A five-day hands-on training programme on ‘Value Addition of Milk and Milk products’ was organised by the College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana.

The training was aimed at empowering farmers, self-help groups, rural youth and women entrepreneurs with practical knowledge on converting milk into value-added products. The programme covered the manufacturing of paneer, ghee, curd, khoya, flavoured milk, indigenous sweets and mozzarella cheese.

The participants also learned about packaging, labelling, shelf-life improvement and marketing strategies.

It was inaugurated by Dr SPS Ghuman, Dean of the college, who emphasised that value addition of milk was the key to boosting dairy farmers’ income and creating rural employment.

He highlighted the college’s commitment to bridging the gap between scientific knowledge and field-level application.

Dr Amandeep Sharma and Dr Gopika Talwar, coordinated the programme, tailored into various technical sessions and practical demonstrations. It was executed by technical coordinators Dr SK Mishra and Dr Nitika Goel. A many as 25 participants from the state and other parts of the country benefited from the initiative with rigorous hands-on training sessions on manufacturing of milk products. The event was a part of the university’s broader mission to promote sustainable and profitable dairy processing through technology transfer and capacity building.

The valedictory session was presided over by Dr RS Grewal, Director of Extension Education, who encouraged participants to utilise the training for entrepreneurship and self-reliance in dairy processing. He appreciated the participants for their active involvement and encouraged them to utilise the knowledge in real-world applications. He also lauded the efforts of the organising team and reiterated university’s commitment to grassroots-level training.