Dairy Technology

The roots of the Dairy Technology discipline at ICAR–National Dairy Research Institute (NDRI) can be traced to the establishment of the Imperial Institute of Animal Husbandry & Dairying at Bangalore in 1923. During its formative years, facilities were established for processing milk into products such as cream, butter, ghee and cheese, initially to cater to the requirements of the military establishment. The Institute also played an important role in developing trained manpower for the emerging Indian dairy industry through its educational programmes, including the Indian Dairy Diploma.

Research during the early years focused primarily on milk pasteurization and improving the keeping quality of butter and ghee. The research orientation of the Institute was strengthened during the tenure of Dr. W. L. Davies, and the Institute was renamed the Imperial Dairy Research Institute in 1941. The establishment of a dedicated research laboratory further strengthened R&D in Dairy Technology. In 1943, with the joining of Mr. H. C. Verma as Dairy Technologist, research was initiated on preservation of milk during long-distance transportation and standardization of the manufacture of desi ghee from curd.

A significant expansion of Dairy Technology research took place after the appointment of Dr. S. C. Ray as Dairy Technologist in 1946. Research linkages were established for studies on milk powder manufacture at the Government Research Creamery, Anand, Gujarat, and the scope of research was subsequently extended to cheese and traditional Indian dairy products such as ghee, khoa and chhana. Following the shifting of the NDRI headquarters from Bangalore to Karnal in 1955, a temporary Dairy Processing Plant was established in the old barracks. The present Experimental Dairy was established in 1961, and the laboratories of the Dairy Technology Division were subsequently shifted to their present location.

Over the years, the Dairy Technology Division emerged as a major centre for education, research, technology development and industry support. Its early research made significant contributions towards developing processing technologies suited to buffalo milk, whose technological characteristics differ considerably from those of cow milk. The Division subsequently developed expertise and technologies covering traditional dairy products, cheese and fermented milks, concentrated and dried milk products, dairy by-products, special and functional foods, membrane processing, packaging and value-added dairy products.

The Division was recognized as a key component of the UNDP Centre of Excellence in Dairy Processing and, in 1994, was recognized by the Indian Council of Agricultural Research as a Centre for Advanced Studies (CAS) in Dairy Technology, subsequently functioning under the Centre for Advanced Faculty Training (CAFT) in Dairy Processing. Through these programmes, the Division has contributed to capacity building of faculty and researchers from State Agricultural Universities and other institutions.

The research portfolio of the Division has continued to evolve in response to the changing needs of the dairy and food sectors. Its current areas of expertise encompass dairy-derived protein ingredients, membrane processing, functional and composite dairy foods, traditional dairy products, cheese and fermented milks, non-bovine milk and milk products, concentrated and dried milks, 3-D food printing, nano- and micro-emulsions, packaging and non-thermal processing. Recent research also includes milk–millet composite foods, dairy by-product valorization, nutraceutical ingredients, sustainable packaging and advanced processing technologies. 

The Division has maintained a strong emphasis on translating research into technologies of practical relevance. During the period covered in the 2021–2026 Divisional profile, it developed 16 technologies, commercialized three technologies, filed six patents and was granted three patents, reflecting its continuing contribution to innovation and technology transfer in the dairy sector. 

Alongside research and technology development, the Division has continued its contribution to human resource development, entrepreneurship and capacity building. During 2021–2026, it organized 69 training programmes, including CAFT/Summer/Winter Schools, Entrepreneurship Development Programmes, high-end workshops, programmes for rural women and specialized training programmes. 

The scientific contributions of the Division have received recognition through numerous national and international awards, fellowships and professional honours received by its faculty and students over the years. In the recent period, faculty recognitions have included NAAS Fellowship/Associateship, professional body and international fellowships, Young Scientist Awards, Best Teacher Award and Best Division Award, while students have received numerous awards for research, oral and poster presentations and postgraduate theses. 

From its beginnings in Bangalore to its present position at NDRI, Karnal, the Dairy Technology Division has evolved in tandem with the Indian dairy industry, continually expanding its contributions to dairy education, research, innovation, technology transfer, entrepreneurship and human resource development.

Institute Projects in Progress

Institute Research Projects completed in 2021-2026

Externally Funded Projects (In Progress)

Externally Funded Projects completed in 2021-2026

Technologies developed

Research Laboratories

The division is well equipped with state of art laboratories having advanced instrumentation facilities:

Instrumental Facilities

• Products like curcumin fortified lassi and chhana based low calorie spread have been developed having prophylactic attributes against Alzheimer’s disease.
• A technology has been developed to manufacture ready-to-use shelf-stable dairy-fruit-cereal based composite smoothie.
• Functional butter was developed by incorporating CLA and phytosterol and its functionality evaluated through animal bioassay.
• A process has been standardized for the manufacture and extension of shelf life of Kheer mohan from cow milk.
• Developed a technology for manufacture of functional processed cheese spread, mixed fat chocolate spread and sweetened soft cheese using functional dairy and non-dairy ingredients.
• Developed probiotic fermented beverage made from whey-skim milk, germinated pearl millet flour and liquid barley malt extract.
• Improved textured dahi was prepared for extended storage was prepared using biotechnological approach.
• A technology has been developed to manufacture low sodium Processed Mozzarella cheese.
• A process has been standardized for the manufacture of Indian farmstead artisanal cheese.
• A probiotic dahi containing Lactobacillus gasseri with improved texture for better shelf life and stability during distribution was prepared using biotechnological approach.
• Shelf life prediction models for micronutrient fortified barley-milk-based nutrimix have been developed with different packaging materials.
• The effect of storage on stability vitamin A and iron fortified thermally processed milk was established.
• A novel method for fortification of paneer with iron has been developed using edible biopolymers. The process resulted in increasing of iron content of paneer from 31 to 94 mg/kg (on dry basis).
• Research carried out to reduce the amount of sodium in many cheese varieties including Cheddar, Mozzarella and Processed cheese has resulted in reduction of up to 70% sodium without compromising the quality characteristics of cheese.
• Manufacturing protocols for cream cheese, cheese dip and wheat grass incorporated yoghurt cheese have been developed.
• Manufacturing protocols developed for several products such as Functional cream cheese, Functional Yoghurt cheese, Low sodium Cheddar, Mozzarella and Processed cheese, Low sodium and low fat Cheddar cheese, Milk protein concentrates (i.e. MPC55, MPC60 and MPC70), Aloe Vera Supplemented Probiotic Lassi, Dietetic Sandesh: 30% reduction in calorie, Cheese dip, Ready-to-Serve Breakfast Smoothie
• Application of ohmic heating for the manufacture of Basundi
• Technology of instant kheer mix from oat-semolina based vermicelli
• Development of wheat flour based Pinni
• Technology development and shelf life enhancement of milk-coconut sweet
• Studies on technology and shelf life of herb incorporated burfi
• Development of phytosterol fortified lassi
• Technology of chocolate steam dahi (Bhapa Dahi)
• Effect of pomegranate peel extract on antioxidant attributes and shelf life of dahi
• Technology for spray dried colostrum preparations
• Technology of spiced cheese rolls from an admixture of goat-buffalo milk
• Evaluation of indigenous probiotic lactobacillus strains in synbiotic oat-milk based fermented products
• Development and evaluation of milk protein-starch-nanocellulose based biodegradable packaging material
• Development and evaluation of milk protein-starch-nanoclay based biodegradable packaging material
• Quality improvement of goat’s milk yoghurt using ultrafiltration
• Application of dairy protein-polysaccharide complexes in double emulsion based functional mayonnaise
• Development of milk protein enriched pearl millet malt based complementary food
• Technology of gluten-free pasta from a composite dairy-millet base
• Studies on effect of extrusion processing induced changes on quality characteristics of milk protein-maize composite based extrudates
• Development of cream cheese fortified with functional ingredients
• Enhancing the functionality of sweetened yoghurt cheese incorporated with functional ingredients
• Developed manufacturing protocols for several products such as Chocolate Steamed Dahi, milk protein concentrates, milk protein enriched pearl millet malt based complementary food, double-emulsion- based functional mayonnaise enriched with bitter-gourd extract, smoothie enriched with amla bioactives etc.
• An intelligent oxygen sensor developed and evaluated on modified atmosphere packaged mozzarella cheese
• Shelf life studies conducted on high fiber reduced calorie biscuits made from dairy-multigrain composite applying selected packaging materials
• Basic studies conducted on effect of heat treatment on rennet clotting behaviour and retention of selected milk nutrients during cheese making from goat milk
• Ultrafiltration as a tool to improve the quality improvement of goat’s milk yoghurt
• Evaluation of stability and release properties of Amla bioactives from double emulsion
• Technology development for the manufacture of milk protein concentrate 60 from buffalo milk
• Studies on effect of extrusion processing induced changes on quality characteristics of milk protein-maize composite based extrudates
• Effect of pomegranate peel extract on antioxidant attributes and shelf life of dahi
• Technology of instant Buttermilk powder
• Technology of Ghee residue based fat spread
• Process technology for the preparation of whey-based carbonated beverage
• Encapsulation of DPP-IV inhibitory peptides in double emulsion matrix
• Technology for reduced energy consumption during clarification step of Ghee preparation
• A process for preparation of milk protein fortified eggless muffins
• Ghee –Residue Powder and Process of Preparing the same
• An energy efficient method for Ghee flavour simulation in butteroil
• On-Package Smart Indicator for Khoa
• On-Package Smart Indicator for Sandesh, A Chhana-based Confection
• On-Package Smart Indicator for Nutrimix
• Technology for preparation of Curcumin enriched ghee
• Technology for the preparation of Indian artisanal cheese
• Technology of high protein ice cream
• Technology of extended shelf-life sorghum lassi
• Giloy-goat milk beverage
• Goat milk based Spiced cheese rolls
• Goat milk based probiotic yoghurt

Head 
Dairy Technology 
ICAR-NDRI Karnal 
Email: headdt99[at]gmail[dot]com
Phone: +91-184-2559240