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Great health comes  from the nutrition

Great health comes from the nutrition

Milk

Milk has a short shelf life and must be handled carefully. Milk is perishable because it's a good medium for microorganisms, especially bacterial pathogens, that cause deterioration and sickness. Processing milk extends its shelf life and reduces food-borne illnesses. 
Cooling (which primarily affects raw milk quality) or fermentation can extend the useful life of milk by several days. Pasteurization extends the useful life of milk and decreases pathogenic bacteria to safe levels. Milk can be turned into high-value dairy products like butter, cheese, and ghee that are easy to transport.
To make high-quality milk products, farmers' milk is collected and stored in tanks. The milk is then separated, pasteurized, and mixed together.
Over FY 2015–2020, India's processing market is predicted to expand by 20.5%. The milk processing business is vital to India's rural economy, and several factors contribute to its growth. Several FMCG companies recently launched new dairy products. India's milk processors Several established milk processing companies are planning IPOs in 2017 to expand. This will boost the milk processing business. Increasing urbanization introduces more customers to processed milk products. Along with increased incomes, this has helped the Indian market flourish.

Rising urbanization, incomes, and food and grocery retail outlets in tier 2 and tier 3 cities have increased access to and demand for processed milk products in India. The milk processing business in India hasn't reached its full potential because there are holes in the supply chain, not enough cold storage and distribution facilities, and not enough good feed.
Indian milk processing business growth seems promising despite obstacles. Several FMCG companies are launching new dairy products. 
India is the world's largest milk producer. In the previous five years, milk availability per capita has increased dramatically. The organized dairy products industry in the country is growing because of rising demand for low-fat, cholesterol-free functional dairy products. International players are entering India to provide yogurt and probiotic drinks. Unorganized farmers make up the majority of the country's dairy market. To improve their market position, domestic companies are focusing on health-conscious customers and coming up with new ways to package their products.
Ghee

Ghee is the butter fat left after milk particles and water are removed. It has a rich nutty flavour and is India's second-most-consumed dairy product after liquid milk. Many factors contribute to the market's growth. Population growth, rising disposable incomes, increased accessibility, and growing ghee awareness are driving market growth.
Ghee is a cooking medium made from clarified butter. The Indian subcontinent loves its taste and health. It's employed in South Asian and Middle Eastern food, medicine, and rituals. Gently heating butter and removing the solid residue from the bottom yields clarified butter.

Paneer

Paneer has calcium, protein, phosphate, zinc, vitamins A and B12. Calcium is a common nutrient deficiency in the US. To cut calories, shred or sprinkle tougher paneer over foods or use small amounts of aromatic, sharp paneer. Paneer reduces hypertension and osteoporosis. It aids bone health, weight gain, and dental care. Paneer is rich in vitamin-B, which is beneficial for forming and strengthening bones and cartilage in youngsters, women (especially while pregnant or nursing), and the elderly. Paneer includes cancer-fighting conjugated linoleic acid and sphingolipids. 
The organized paneer market includes processed paneer, paneer spreads, mozzarella, flavoured and spiced paneer. 55% of the paneer market is worth Rs. 3.5 bn. Paneer spread claims 30% of the overall processed paneer market. Paneer is popular among rich families. 

 

Cheese

Cheese is a dairy product. It's made from cow, buffalo, goat, or sheep milk proteins and fat. During manufacture, acidified milk and rennet or similar bacterial enzymes are added to coagulate casein. Some cheeses have aromatic moulds on the rind, outer layer, or throughout.

The milk used to make certain cheeses is curdled with the addition of acids such as vinegar or lemon juice. The majority of cheeses are acidified to a lesser degree by bacteria, which transform milk sugars into lactic acid. After the curdling process has been completed by the addition of rennet, the cheese is subsequently consumed. There are non-animal products that can be used in place of rennet. The majority of these products are derived from the fermentation of the fungus Mucor miehei, while others have been derived from several members of the Cynara thistle family. Cheesemakers who are close to a dairy region may be able to get milk that is both fresher and cheaper, and their shipping costs may be lower as well. 

Butter

The churning of either cream or milk yields the dairy product known as butter. Both as a spread and as an everyday component in many dishes, it is quite versatile. When it comes to its nutritional value, butter is considered to be an excellent source of protein. It is composed of fresh cream and milk, both of which are sources of saturated fat.

During the period covered by this estimate (2018–2023), the global market for butter is anticipated to expand at a compound annual growth rate of 3.8%. Confectionary items rely heavily on butter as a key component of their overall composition. However, as the price of butter continues to fall, the rivalry amongst goods that can be used as a substitute has become more fierce. Over the past few years, the demand for butter that can be spread has been slowly growing in developing countries because it is used in so many different foods. 

 

Curd

Curd is produced by coagulating milk sequentially, a process known as "curdling. It can be a final dairy product or the initial step in cheese production. Coagulation can be caused by adding rennet or any edible acidic material, such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity leads the milk proteins (casein) to form curds. Milk that has been allowed to ferment (raw milk alone or pasteurized milk with added lactic acid bacteria) will also spontaneously create curds, which is how sour milk cheeses are made. The production of cheese curds is one of the earliest phases in cheesemaking; the curds are pressed and drained in differing amounts for different types of cheese, and other secondary agents (moulds for blue cheeses, etc.) are added before the cheese is aged to the required degree. Whey is the leftover liquid, which includes solely whey proteins. 90% of the proteins in cow's milk are caseins. Curds can be used as an ingredient in baking or as a snack.

Conclusion

Population growth drives demand for milk and milk products. To increase milk processing capacity and maintain quality, high-end technology is needed. Perishable milk products make the dairy industry more regional. Dairy exports are hampered by the weather, an unmet demand-supply ratio, negative government policies, and exchange rates. The use of modern transportation methods to keep the efficiency and quality of milk products when they are shipped over long distances is also expected to help the market grow. 
The Indian dairy food business has grown due to rising demand and increased milk output. Ice cream and milk powder are driving the dairy food market's expansion. This segment's growth has been driven by innovative technology and more varieties. 
Insatiable global demand for milk and dairy products The demand-supply gap has grown in recent years. The market is growing because real incomes and spending are going up, eating habits are changing, consumers are becoming more aware of dairy's nutritional value, and prices are becoming less sensitive to changes. 

 

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