Authors Posts by Jhimli M

Jhimli M

A self-starter and quick learner. Versatile skill set with experience in Wordpress, CMS,Recognized skills in mentoring and mediating between employees, and in leading team projects. Currently Working at Dairy News India Project.



Milk powder manufacture is a simple process now carried out on a large scale.

It involves the gentle removal of water at the lowest possible cost under stringent hygiene conditions while retaining all the desirable natural properties of the milk – colour, flavour, solubility,nutritional value. Whole (full cream) milk contains, typically, about 87% water and skim milk contains about 91% water. During milk powder manufacture, this water is removed by boiling the milk under reduced pressure at low temperature in a process known as evaporation. The resulting concentrated milk is then sprayed in a fine mist into hot air to remove further moisture and so give a powder. Approximately 13 kg of whole milk powder (WMP) or 9 kg of skim milk powder (SMP) can be made from 100 L of whole milk.

New Zealand manufactures a wide range of spray dried milk powders (> 100) to meet the diverse and special needs of customers. Milk powders may vary in their gross composition (milkfat, protein, lactose), the heat treatment they receive during manufacture, powder particle size and packaging. Special “high heat” or “heat-stable” milk powders are required for the manufacture of certain products such as recombined evaporated milk. Milk powders of various types are used in a wide range of products such as baked goods, snacks and soups, chocolates and confectionary (e.g. milk chocolate), ice cream, infant formulae, nutritional products for invalids, athletes, hospital use etc., recombined milks and other liquid beverages.

A glossary of terms is given on the last page of this article.


Marco Polo in the 13th century reported that soldiers of Kublai Khan carried sun-dried milk on their expeditions. In more recent times, milk has been dried in thin films on heated rollers. The earliest patents for this process date from the turn of the century. Such roller drying was the main means of producing milk powders until the 1960s when spray drying took over. Milk powder manufacture is now very big business.

New Zealand produced and exported over 450 000 tonnes of milk powder during the 1993/94 dairying season, earning in excess of NZ$1 billion. Milk powder manufacture is a simple process now carried out on a large scale. It involves the gentle removal of water at the lowest possible cost under stringent hygiene conditions while retaining all the desirable natural properties of the milk – colour, flavour, solubility, nutritional value. Whole (full cream) milk contains, typically, about 87% water and skim milk contains about 91% water.

During milk powder manufacture this water is removed by boiling the milk under reduced pressure at low temperature in a process known as evaporation. The resulting concentrated milk is then sprayed in a fine mist into hot air to remove further moisture and so give a powder. Approximately 13 kg of whole milk powder (WMP) or 9 kg of skim milk powder (SMP) can be made from 100 L of whole milk. The milk powder manufacturing process is shown in the following schematic and is described in detail below :

The conventional process for the production of milk powders starts with taking the raw milk received at the dairy factory and pasteurizing and separating it into skim milk and cream using a centrifugal cream separator. If WMP is to be manufactured, a portion of the cream is added back to the skim milk to produce a milk with a standardized fat content (typically 26-30% fat in the powder). Surplus cream is used to make butter or anhydrous milkfat.


The next step in the process is “preheating” during which the standardised milk is heated to temperatures between 75 and 120C and held for a specified time from a few seconds up to several minutes (cf. pasteurisation: 72C for 15 s). Preheating causes a controlled denaturation of the whey proteins in the milk and it destroys bacteria, inactivates enzymes, generates natural antioxidants and imparts heat stability. The exact heating/holding regime depends on the type of product and its intended end-use. High preheats in WMP are associated with improved keeping quality but reduced solubility. Preheating may be either indirect (via heat exchangers), or direct (via steam injection or infusion into the product), or a mixture of the two. Indirect heaters generally use waste heat from other parts of the process as an energy saving measure.

In the evaporator the preheated milk is concentrated in stages or “effects” from around 9.0% total solids content for skim milk and 13% for whole milk, up to 45-52% total solids. This is achieved by boiling the milk under a vacuum at temperatures below 72C in a falling film on the inside of vertical tubes, and removing the water as vapour.

This vapour, which may be mechanically or thermally compressed, is then used to heat the milk in the next effect of the evaporator which may be operated at a lower pressure and temperature than the preceding effect. Modern plants may have up to seven effects for maximum energy efficiency. More than 85% of the water in the milk may be removed in the evaporator. Evaporators are extremely noisy because of the large quantity of water vapour travelling at very high speeds inside the tubes.

Spray drying involves atomising the milk concentrate from the evaporator into fine droplets. This is done inside a large drying chamber in a flow of hot air (up to 200C) using either a spinning disk atomiser or a series of high pressure nozzles. The milk droplets are cooled by evaporation and they never reach the temperature of the air.

The concentrate may be heated prior to atomisation to reduce its viscosity and to increase the energy available for drying. Much of the remaining water is evaporated in the drying chamber, leaving a fine powder of around 6% moisture content with a mean particle size typically of


Milk powders are immensely more stable than fresh milk but protection from moisture, oxygen, light and heat is needed in order to maintain their quality and shelf life. Milk powders readily take up moisture from the air, leading to a rapid loss of quality and caking or lumping. The fat in WMPs can react with oxygen in the air to give off-flavours, especially at higher storage temperatures (> 30C) typical of the tropics. Milk powder is packed into either plastic-lined multi-wall bags (25 kg) or bulk bins ( 600 kg).

WMPs are often packed under nitrogen gas to protect the product from oxidation and to maintain their flavour and extend their keeping quality. Packaging is chosen to provide a barrier to moisture, oxygen and light. Bags generally consist of several layers to provide strength and the necessary barrier properties. Shipments of milk powder should never suffer prolonged exposure to direct sunshine especially in tropical countries. A few hours at elevated temperatures (> 40C) during transshipment can negate many weeks of careful storage.


Standard powders, because of their fine dusty nature, do not reconstitute well in water. “Agglomerated” and “instant” powders were specifically developed to counter this. The manufacture of an agglomerated powder initially follows the standard process of evaporation and drying, described above. However, during spray drying small particles of powder leaving the drier (the “fines”) are recovered in cyclones and returned to the drying chamber in the close proximity of the atomiser. The wet concentrate droplets collide with the fines and stick together, forming larger (0.1-0.3 mm), irregular shaped “agglomerates”. Agglomerated powders disperse in water more rapidly and are less dusty and easier to handle than standard powders.


With WMP, an extra step is required after agglomeration to make the product truly “instant” and overcome the hydrophobic (water-hating) nature of traces of free fat on the surface of the particles. This extra step consists of spraying minute quantities of the natural surfactant or wetting agent, soy lecithin, on to the powder in a fluid bed. Soy lecithin is extracted from soy bean oil. Lecithins are widespread in nature and they occur naturally in milk.


Large amounts of energy are expended in the process of removing water and so plants developed over the years have become increasingly more energy efficient. Evaporators are much more energy efficient than driers, using only a fraction of a kilogram of steam (or the energy equivalent) per kilogram of water removed. Driers on the other hand use several kilograms of steam (or steam equivalent) per kilogram of water evaporated. Spray drying provides a means of rapidly and gently removing the bulk of the remaining water but, ideally, spray driers have short residence times.

Hence fluid beds are used for the final stages of drying. The powder remains for several minutes in fluid beds allowing time for the last of the water to be removed. Milk powder manufacturing plants tend to be very large, few in number and located in rural areas. If modern and well managed, they have only relatively small effects on the environment. They are moderately energy intensive, burning coal or gas and consuming substantial electricity. There are strong economic pressures to reduce energy consumption but there is little scope for further major improvement. Milk storage silos, cream separators and the evaporators and associated plant must be cleaned daily, and driers less often. Sodium hydroxide and nitric acid are used as cleaning agents.

The spent cleaning fluids must be disposed of by suitable means. There can be emission of milk powder dust into the local environment during plant malfunctions but this is rare. Noise is a problem mainly within the plant buildings but fans can affect close neighbours. Unbleached paper and plastic laminate packaging must be disposed of in overseas markets.


In New Zealand there are milk powder plants at: Dargaville, Maungaturoto and Kauri in Northland (Northland Co-op); Te Rapa, Morrinsville, Waitoa, and Te Awamutu in the Waikato (New Zealand Dairy Group); Whareroa in Taranaki (Kiwi Co-op Dairies); Pahiatua and Longburn in the Manawatu (Kiwi Co-op Dairies); Brightwater near Nelson (Tasman Milk Products); Hokitika in Westland (Westland Co-op); Christchurch (Plains Co-op); Clandeboye, in Canterbury (Alpine Dairy Products); and Edendale in Southland (Southland Dairy Co-op). The combined plants are capable of processing about 25 milliom litres of milk per day.


New Zealand manufactures a wide range of spray dried milk powders (> 100) to meet the diverse and special needs of customers. Milk powders may vary in their gross composition (milkfat, protein, lactose), the heat treatment they receive during manufacture, powder particle size and packaging. Special “high heat” or “heat stable” milk powders are required for the manufacture of certain products such as recombined evaporated milk. Some powders are agglomerated and they may be instantised for easy use in the home. Instant powders must
wet, sink and disperse quickly, with minimal stirring, when added to water. The resulting liquid should closely resemble fresh milk and be free from undissolved particles. Some powders are fortified with vitamins and minerals. It is very important to use a powder suited to the intended application. Milk powders of various types are used in a wide range of products including the following.

  • Baked goods, snacks and soups
  • Cheese milk extension (powder is added to local fresh milk to increase the yield of
  • Chocolates and confectionery (e.g. milk chocolate)
  • Dairy desserts
  • Direct consumer use (home reconstitution)
  • Ice cream
  • Infant formulae
  • Nutritional products for invalids, athletes, hospital use etc.
  • Recombined “fresh”, UHT, evaporated and sweetened condensed milks
  • Recombined cheeses, mainly “soft” or “fresh”
  • Recombined coffee and whipping creams

Recombined yogurts and other fermented products

Atomiser A device for producing fine droplets of liquid. Usually either a high pressure nozzle or a perforated spinning disk through which the liquid is pumped.
Concentrate Milk concentrated by evaporation, typically containing around 48% total solids.
Cyclone A device for separating air and powder particles.
Effect A single unit in an evaporator operating at a particular pressure and temperature. Evaporators commonly have three to seven effects to allow heat to be reused several times.
Fluid bed A piece of equipment used for drying or cooling milk powder. Air is blown through the powder from below, causing the powder particles to separate and behave rather like a fluid. Alternatively, a layer of fluid-like powder in which the particles are kept apart by an air flow.
Recombined Liquid milk or other “fresh” product made by mixing skim milk powder, milkfat, water and possibly other components.
Reconstituted Liquid milk or other “fresh” product made by mixing milk powder and water.

Written by Dr. K. N. Pearce (Food Science Section, New Zealand Dairy Research Institute).

Danone aims for organic top spot with US takeover

Yakult Danone
Yakult Danone

Danone aims for organic top spot with US takeover

French dairy giant Danone said Thursday it had agreed to buy US organic foods producer White Wave Foods with a view to creating a world leader for organic produce.

The all-cash transaction values the US company at $12.5 billion (11.3 billion euros) and will allow Danone to double its business in the US, the French group said in a statement, adding it expected to finalize the deal by the end of the year.

Danone’s share price rose by more than four per cent in early Paris trading on news of the deal.

“Our perfect complementary will allow us to create a uniquely-positioned organic world leader,” CEO Emmanuel Faber said in a conference call.

Both companies’ board of directors have unanimously approved the deal, Danone said.

WhiteWave produces a range of organic dairy products and plant-based dairy alternatives, achieving sales of $4 billion in 2015 with such brands as Silk milk and Earthbound Farm organic salad.

Since its stock market flotation in 2012, White Wave has generated an annual increase in operating profit of 20 percent, Danone said.

The French company said the deal would allow it to tap into consumer trends “for healthier and more sustainable eating and drinking options”.

“Organic foods and beverages and non-GMO plant-based alternatives to milk and yogurt are among the fastest growing categories in the industry,” Danone said.

Dairy products are already a core business for Danone, which employs 100,000 people worldwide and generated $22.4 billion of sales last year. Its portfolio also includes baby food and water.

“The value-creation profile is strong. We will contribute 100 years of research and development into protein fermentation, which will be combined with White Wave’s transformation know-how,” Faber said.

Danone said it had offered to pay $56.25 per share “representing a total enterprise value of approximately $12.5 bn.” It said the takeover will be financed entirely by debt.

The deal, which is expected to produce annual synergies of $300 million by 2020, has yet to be endorsed by WhiteWave’s shareholders and by competition authorities.

Source : Timesofindia

Grundfos Pumping Solutions for the Dairy Industry


Reliable and Efficient Pumping Solutions for the Dairy Industry

Chennai, July 5, 2016: Grundfos India, one of the prominent pump manufacturers in the country, offers advanced mixing and pumping solutions which will make dairy production efficient and cost effective. The company has a wide range of products catering to the needs of this industry right from preventing sedimentation, pumping liquids like milk, yogurt to liquid distribution to pumping waste water or for purification and many such other applications.

Grundfos has range of innovative mixers and flowmakers for treatment applications that ensure particles remain evenly distributed in wastewater and sludge, prevents sedimentation and has a supporting treatment processes. The range covers small-scale mixers, ideal for prefabricated pumping stations, to large-scale flow makers created for large tanks and basins. These mixers and flow makers are designed for mixing, homogenization and suspension of liquids in applications.

Grundfos is recognised for its customised solution offerings and reputed dairy companies like Mother Dairy, Tamil Nadu Milk Federation Cooperative, Karnataka Milk Federation, Sumul Dairy, etc.have implemented cutting edge Grundfos pumping solutions at their dairy plants.

Grundfos has wide range of products to offer in the Dairy industry.

Some of the key pumps for the dairy industry are highlighted below:

  • The 07.18.1410 mixer is one of the key mixers from the company. It’s primarily designed for mixing and flushing applications in pump pits or tanks and keeps solids in suspension and flushes them down, thus replacing the conventional flush valve.This mixer is easy to maintain and ensures long and trouble-free operation.
  • Hydro MPC boosters from Grundfos are of the highest quality and is designed to handle boosting with ease and precision. Usage of CR with IE3 motors makes Hydro MPC more efficient and reliable to maintain continuous pressure and seamlessly adapting to the flow. It is service friendly, space saving and easy to use.
  • SEG pumps is designed with built in motor protection and avoids congestion which helps in shielding the overburdening of the motor. These pumps are efficient and appropriate for pumping waste water with soft solids using of smaller pressure pipes making it cost efficient
  • The CR/CRN is a versatile pump range suitable for diverse applications that demand consistent and cost-efficient supply. It can be used for processing water, washing and cleaning systems, etc.
  • Oxiperm is used to process water and can be adapted for various water disinfection tasks. It has a robust and compact design with an integrated control system which enhances its operational reliability. It is simple to install with minimum operating cost
  • Dosing Pumps and Systems uses stepper motor to control the speed and make it exceptionally accurate. It can be used for applications like disinfection, precipitation and filtration.

Grundfos also offers a comprehensive range of pumping solutions that can be used for liquid supply and distribution, cooling &heating, filtration and purification, process liquids, disinfection system, wastewater pumping, energy audit etc. Grundfos solutions focus on reducing energy, water, and raw material intake, providing industry-leading solutions that fit the ever-increasing requirements.

Commenting on the Grundfos’ pump offering for the dairy industry, Shankar Rajaram, Vice President – Sales (Industry), Grundfos India said, “The dairy industry is witnessing growing consumer demands and  competition all while trying to maintain utmost quality of their products.

Grundfos’ range of intelligent pumps offers the dairy industry, technology that is efficient in terms of cost, operations and maintenance and above all is extremely reliable.”

India’s Best Modern Gausala


India’s Best Modern Gausala (Adarsh Gau Sewa Sansthan)

It is the best example of india’s dairy farming and it has many modern techniques, it is started in 2004 and now it has more than 200 cows with good caring and proper maintenance, it situated at Tikaitnagar, barabanki, Uttarpradesh, India.

Prabhat Dairy brings Kolkata’s Mishti Doi


Prabhat Dairy brings Kolkata’s Mishti Doi to Mumbai

Mumbai, 26th May 2016Prabhat dairy Ltd, an integrated milk and dairy products company in India, has launched low fat, healthy ‘Mishti Doi’ in Mumbai.
Prabhat’s “Mishti Doi” is made from toned Milk with no added flavours – a healthy substitute for ice creams and sweets.
It will have natural caramel flavour, giving you the traditional taste.
Launched in Mumbai, it is available in packs of 85 gm (Rs 20) in Pantry Cars of Long Distance Trains & Corporate Canteens.
It will be manufactured in Prabhat’s state-of-the-art manufacturing facility at Turbhe, Navi Mumbai.
Now you can complete your meal with this nutritional and tasty dairy based dessert.

Heritage Foods to invest Rs170 crore


Heritage Foods to invest Rs170 crore over next four years

Hyderabad: Heritage Foods Ltd will invest Rs.170 crore over the next four years in two of its core divisions, moving into newer markets in the dairy business and doubling the floor space of its retail business, as it bids to become a $1 billion company by 2020.

The Hyderabad-based firm, owned by family members of Andhra Pradesh chief minister N. Chandrababu Naidu, has started dairy operations in the National Capital Region (NCR), Mumbai and Pune markets, away from its stronghold in the South, and is tying up with local farmers to procure milk.

“It will pump in about Rs.30 corer annually to strengthen the back end infrastructure of its dairy business and increase the footprint in newer markets in the northern and western parts of the country, apart from the existing ones in Andhra Pradesh, Telangana, Karnataka, Tamil Nadu and Odisha,” Nara Brahmani, executive director of Heritage Foods said in an interview.

The company will set up nearly 100 more retail outlets over the next four years at an investment of Rs.50 crore taking its total retail floor space to 600,000 sq.ft., Brahmani said. Heritage currently operates 90 stores under the Heritage Fresh brand occupying 320,000 sq.ft. It expects to add another 30,000 sq.ft. of retail trading space by the end of current fiscal year.

Capital expenditure should help to grow the top lines of the dairy and retail divisions, Shailesh Kumar, research analyst at Indsec Securities and Finance Ltd. said. Heritage, founded in Andhra Pradesh in 1992, is not keen on acquiring brands but will consider acquiring assets that can add capacity to its businesses, Brahmani said.

“Any additional channels we are looking at will require further investment. Those details should be out very soon, we are still working on the final details,” she said, without giving details. The company recently revived a sick dairy unit it acquired in Sonipat in Haryana to cater to the national capital region (NCR) market. Earlier, it acquired a dairy plant at Sangvi in Maharashtra, which supplies Mumbai and Pune.

Demand for milk is expected to grow to 200 million tonnes by 2022 from 138 million tonnes in 2014, according to the National Dairy Development Board (NDDB). The company expects to garner a significant share of this demand by entering high volume markets such as NCR and Mumbai, and by strengthening its presence in existing markets.

Put together, NCR and Mumbai have a demand of 11 million litres of milk every day. Heritage currently supplies 50,000 litres of liquid milk a day to Mumbai and Pune, and sells 10,000 litres a day in NCR. In four years, it expects to sell about 300,000 litres a day in each of NCR and Mumbai markets.

Much of Heritage’s success in the new markets will depend on the policies of local governments and the company’s relationship with farmers, an analyst with Angel Broking Ltd said. “Establishing presence in markets like Mumbai and Delhi will take some more time. It is not going to be easy,” the analyst said, requesting anonymity because he is not an authorized spokesperson.

Yet, Heritage is banking on geographical diversification and higher sales from value added products such as ice cream, curd, butter and flavored milk (whose margins are double that of liquid milk) to grow into a $1 billion entity by 2020.

“It is a steep target,” conceded Brahmani, who’s the daughter-in-law of chief minister Naidu. “That’s why we are focusing a lot on the dairy business value added products. Industry is growing in that direction… We are no more a regional brand, we are more like a pan-India player. We want to be all across in the country—in the major markets.”

While Heritage is diversifying geographically in the dairy business, it intends to consolidate retail operations in existing markets—Hyderabad, Bengaluru and Chennai.

It has added 19 new retail outlets in the past nine months even as it renegotiated rents and relocated a few existing stores to areas with a higher footfall—in an effort to make the retail business profitable.

The loss-making retail division has been eating into the profits of the dairy business, which contributes about three-quarters of the firm’s revenues. “Heritage Fresh, the retail division of the company has been the Achilles Heel for last five years,” analyst Kumar said. “Losses in the retail division have eclipsed the profit of the dairy division.”

But, Brahmani said that’s going to change.

Heritage expects its retail division to break even on an Ebitda (earnings before interest, taxes, depreciation and amortization) level from the first quarter of next fiscal. Ebitda is a measure of profitability.

Brahmani said the retail division will be profitable on a PBT (profit before taxes) basis from financial year 2017. Once that’s achieved, the company plans to separate the retail division from the parent.

“We plan to hive off the retail business after PBT profitability is achieved,” Brahmani said, adding that retail expansion will not affect the PBT target.

“They can do it only after they are able to work out profitability on an Ebitda level. Only then they will be able to sell this particular division to some other company,” the Angel Broking analyst said. “Selling off the retail division will boost the valuation of the company.”

Source: livemint

Heritage Foods to acquire assets of Teja Dairy


Heritage Foods to acquire assets of Teja Dairy

Hyderabad-based Heritage Foods Ltd has agreed to acquire assets of Teja Dairy in Raichur district of Karnataka, it said in a stock market disclosure.

The company will invest Rs 60 lakh ($89,000) to acquire the assets that include a dairy plant which has a processing capacity of 20,000 litres per day, it said.

The firm, owned by family members of Andhra Pradesh chief minister N Chandrababu Naidu, has five business verticals—dairy, retail, agriculture, bakery and renewable energy.

In the dairy segment, it has a capacity of 1.4 million litres per day and produces milk and dairy products, including fresh milk, curd, buttermilk, lassi, ice cream, paneer, table butter, milk powder, flavoured milk, ultra high temperature (UHT) milk and dairy whitener.

The company, founded in 1992, has also started dairy operations in the National Capital Region (NCR), Mumbai and Pune markets, away from its stronghold in the South.

Earlier, it had acquired a dairy plant at Sangvi in Maharashtra, which supplies to customers in Mumbai and Pune.

India’s fragmented dairy market, which is dominated by local milkmen, regional brands and milk cooperative Amul, has been seeing signs of consolidation.

French giant Groupe Lactalis SA recently bought the milk products business of Mumbai-listed Anik Industries Ltd for Rs 470 crore ($70 million) in its second acquisition in India in as many years that would help it go neck and neck with India’s top private dairy Hatsun Agro Product Ltd in terms of revenues.

India’s milk production grew 4.3 per cent to nearly 134 billion litres in 2013-14 and was projected at 140 billion litres in 2014-15, according to rating and research firm CRISIL.

Output in India has been growing faster than in other large milk-producing nations such as the US and China. On the flip side, consumption in the country has been growing at 5 per cent, leaving a gap between demand and supply.

Source : Vccircle

Dudhsagar Dairy Documentary


Dudhsagar Dairy is a cooperative owned by over 5.2 lakhs dairy farmers.A visionary cooperative movement, on the lines of “Amul-Model” initiated in Mehsana more than 50 years ago.

We are proud of our contribution to the nation building process-while enhancing the milk production capacity, providing dairy farming and sustainable development for rural farmers in India  Dudhsagar Dairy Vision & Mission is women empowerment, dairy farming, sustainable development, and livelihood in India.

The products of Dudhsagar are marketed under the brand name of AMUL / SAGAR / DUDHSAGAR in National and International markets.

Dairy provides livelihood to 60 million farmers in India

Cattle farming in India

Dairy provides livelihood to 60 million farmers in India Shri Radha Mohan Singh

Shri Radha Mohan Singh, Union Agriculture and Farmers Welfare Minister has mentioned that livelihood of 60 million rural households depend upon dairy sector. Out of this, two third are small, marginal and landless laborers.

Agriculture and farmers Welfare Minister mentioned that India is a global leader among dairying nations and produced 160.35 million tonnes of milk during 2015-16. The dairy cooperatives of the country have the singular distinction of providing seventy five percent of their sales, on an average, to the farmers.

Shri Singh informed that as many as 75 million women are engaged in the sector as against 15 million men. There is an increasing trend towards participation of women in livestock development activities. This has led to empowerment of women-headed households in the rural communities.

Agriculture and farmers Welfare Minister has mentioned that India with 30 crore bovines has 18% of the world’s bovine population. Cattle Genetic Resources have been evolved by the farmers/cattle rearers/breeders using traditional and scientific knowledge, and today we have 39 breeds of cattle.

Shri Singh informed that indigenous breeds are robust and resilient and are particularly suited to the climate and environment of their respective breeding tracts. They are endowed with qualities of heat tolerance, resistance to diseases and the ability to thrive under extreme climates and low plane of nutrition.

Agriculture and farmers Welfare Minister stated that studies of impact of Climate Change and effect of temperature rise on milk production of dairy animals indicates that temperature rise due to global warming will negatively impact milk production. The decline in milk production and reproductive efficiency will be highest in exotic and crossbred cattle followed by buffaloes. Indigenous breeds will be least effected by global warming. In order to develop heat tolerant and disease resistant stock countries including United States of America, Brazil and Australia have imported our indigenous breeds.

Shri Singh also stated that the indigenous breeds of cows are known to produce A2 type protein rich milk which protects us from various chronic health problems such as Cardio Vascular Diseases, Diabetes and neurological disorders besides providing several other health benefits. Earlier Hon’ble Minister has spoken with scientists and people engaged in marketing of Milk were of opinion the A2A2 rich milk should be separately marketed in the country. Hon’ble Minister informed the house that Department of Animal Husbandry, Dairying and Fisheries has sanctioned Rs. 2 cr each to Odisha and Karnataka for marketing of A2A2 rich Milk of our indigenous breeds.

Agriculture and farmers Welfare Minister informed that the potential to enhance the productivity of the indigenous bovine breeds of India through professional farm management and superior nutrition is immense. For the first time in the country, Rastriya Gokul Mission has been initiated under National Programme for Bovine Breeding and Dairy Development to take up development and conservation of indigenous breeds in a focused and scientific manner. Under the Scheme 35 projects with an allocation of Rs. 582.09 cr has been sanctioned.

Shri Singh informed the august gathering that funds have been sanctioned for establishment of 14 Gokul Grams under Rastriya Gokul Mission. For this first installment has already been released to the States. Minister further informed that funds have been sanctioned for strengthening of 35 bull mother farms of indigenous breeds including Yak and Mithun. First installment for strengthening Bull Mother Farms has already been disbursed to the States.

Agriculture and farmers Welfare Minister further informed the House that funds have been sanctioned for field performance recording of 1,50,000 animals of indigenous bovine breeds and first installment has also been disbursed to the States. Honorable Minister informed for pure breeding in the breeding tracts. For upgrading, the non-descriptive cattle population, 3,629 bulls have been inducted for natural service. Honorable Minister informed that for production of frozen semen, 65 high genetic merit disease free bulls have been inducted at semen stations. Bull production programme of indigenous breeds for natural service have been inducted by the States of Madhya Pradesh, Kerala, Uttar Pradesh, Punjab, Haryana and Gujarat.

Shri Singh further added that most of the countries have National Breeding Centre at the National level. For the first time in the country to take up holistic and scientific development and conservation of indigenous breeds two National Kamadhenu Breeding Centres are being established: one in southern region- in Andhra Pradesh and second one in northern region in Madhya Pradesh. Nucleus herd of all 39 indigenous breeds of cattle and 13 breeds of buffaloes is being established at National Kamadhenu Breeding Centre with the aim of development and conversation of these breeds.

Drought may result in loss 5%

Dairy Plant.

Drought may result in loss of at least 5% production in dairy industry

It is either El Nino or La Nina that mars or makes a good monsoon. Last two years agriculture suffered the El Nino Effect. Drought severely affected 10 states in India almost for two consecutive years. This had a marginal impact on the dairy industry. But the current third year is hurting milk production and productivity due to lower availability of fodder, and stressed livestock unable to deliver as much milk as before. While last year the growth in milk production was highest ever at phenomenal 6.3%, the current drought may result in a minimum loss in production of five per cent or more, depending on the region in question and the intensity of drought.

Fortunately, it is predicted that the current La Nina for bodes well for the upcoming monsoons. Should the drought affected regions be able to provide water and fodder to the suffering cattle and buffaloes to survive, the dairy industry would heave a great sigh of relief.

As the world’s largest milk producer, India produced 146.3 million tonne (MT) in 2014-15, against 137.69 MT in 2013-14.1 It remains to be seen how much will be produced in 2015-16. With the 2016 monsoon predicted to be normal or somewhat above normal, production in the latter part of the year is bound to pick up. This is as far as the elements are concerned.

Budgetary Cheer

But human intervention has always been able to ameliorate even adverse circumstances in the dairy industry, driving better outcomes and higher productivity. It is this aspect we need to focus upon for the upcoming months of the calendar year. This is where the provisions in Budget 2016 announced earlier should be helpful in boosting outcomes in the dairy sector.

Where the animal husbandry segment is concerned, the Budget’s focus on technology, research on genome of indigenous breeds and an e-commerce platform for connecting breeders with farmers should augur well for the industry’s outlook in 2016 and beyond. The budgetary provision of Rs 850 crore will help in breeding better indigenous cattle and improve the productivity of farmers who possess local breeds. Of course, it needs to be borne in mind that almost 90% of farmers in India rear foreign breeds such as Holstein Friesians (HF) due to their extremely high yields. But the focus on indigenous breeds will be helpful for farmers in the long run and boost profitability in local breeds by finding means to enhance their productivity. Through genomics, the use of indigenous breeds could become more viable and sustainable.

Creation of an e-commerce platform will benefit farmers seeking to procure better breeds from breeders. Such a platform can also be helpful in eliminating middlemen, who have their own vested interests and may not really help farmers in securing the best deals. Through the online medium, efficiency and profitability are also bound to increase. Of course, one cannot lose sight of the fact that foreign breeds such as HF have been instrumental in boosting production numbers and playing a role in taking India to the position it today occupies globally.

According to market analysts, the dairy industry will continue to grow by a CAGR of more than 7% during 2016 and thereafter. North India will be the dominant force in the market backed by rising per capita consumption and the growing youth population. Across India, consumers will be more inclined towards value-added products such as yoghurt, probiotic drinks, cheese, cottage cheese, butter, clarified butter, ice cream as well as other dairy products and traditional sweets.

Changing consumer patterns and the growing presence of leading foreign players operating in India will be the other factors that impact the dynamics of the industry.

Rural Catch Up
Considering the number of affluent families rising in the cities as well as rural areas, the demand for value-added dairy products is bound to increase as people opt for more nutritious diets. Driven by higher demand, companies in the public and private sectors are bound to boost their footprints in numerous regions, leading to higher employment opportunities, especially via private players, who have been more assertive in making their presence felt during the past decade. Given the dairy industry’s presence across the country, more farmers may gradually turn to dairy farming as agriculture becomes difficult and less remunerative.

As the competition soars in 2016, more companies in the dairy sector will embrace modernisation to promote higher revenues and productivity. Foreign entities and investors will then find the sector more attractive as the dairy companies operating in India report better revenues. Despite the industry being largely unorganised presently, the number of organised players will rise in 2016. Although demand for value-added products is higher in the urban areas, rural regions will slowly witness more demand as these families become more upwardly mobile and health-conscious.

Meanwhile, the government needs to undertake special steps to plug perennial pain points such as the lack of skilled talent, poor cold storage infrastructure and a faulty pricing mechanism, all of which hinder retail operations, particularly of private players.

If the government undertakes these measures at the earliest, 2016 may turn out to be a milestone year for India’s dairy industry.

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