Achievements

Department is involved in processing of about 1,500 litres of milk per day under Self-Finance (SF-37) milk supply scheme. Around 6,00,000 litres of milk is processed each year into standardized milk and many high-quality dairy products namely burfi, paner, flavoured milk, buffalo ghee, cow ghee, and khoa. In the financial year 2023-2024 & 2024-2025, total earned income from the sale of milk and milk products was Rs.7537351/- and Rs. 7376094/- respectively.

Technological developments on production of hygienic and wholesome fresh meat for consumers through hygienic handling practices have been made.

Developed methods for tenderization of meat obtained from old and aged animals through use of papain, electrical stimulation, pressure and chemical treatments.

Methods of various ready- to- eat meat and chicken products like Meat block, salami, kabab, sausages, meat balls, chicken tikka, cutlets, chicken rolls, chicken loaf, chicken patties and shelf stable meat products like chicken pickle, soup mix, heart and gizzard pickle and chicken spread have been standardized.

Technology was standardized for high protein noodles by incorporating paneer as one of the ingredients to enhance the nutritive value of noodles. Technology was also standardized to develop paneer pickles viz salted pickle, sweet and sour pickle, spiced vinegar pickle and oil based pickle could be developed with a shelf life upto 4 months.

Development of high quality designer and functional meat products by utilizing low cost plant and agri processing waste such as byproducts of cereal milling (wheat, corn) and fruit and vegetable processing (apple, orange, pomegranate, carrot, tomato).

Many naturally occurring antioxidants, such as red grape waste, gooseberry powder, moringa leaves, orange peel, and others, have been used to develop functional meat products like sausages, rolls, nuggets, and patties.

The department has standardized and created healthy meat products with fat substitutes including WPC, corn flour, guar gum, etc. and salt replacements like potassium chloride, magnesium chloride, calcium chloride, and phosphates.

Cheese was standardized by replacing animal based rennet with milk clotting enzymes derived from sunflower and mustard oil seed cakes, byproducts of the oil seed business.

D.P. Sharma received the ICAR’s Best Teacher Award in 2006–2007 for his outstanding work in the fields of teaching and animal sciences research.

The department has standardized and created healthy ice cream with low sugar, low fat and higher protein, iron and fibre content by incorporation of Moringa oleifera extract and polydextrose.

Technology was standardized for development of chicken meat chips incorporated with sorghum flour, finger millet flour and pearl millet flour.

To encourage self-employment and entrepreneurship in the dairy/meat processing industry, the department offers professional training and infrastructure facilities to aspiring entrepreneurs on a low-cost basis. The department has helped many budding entrepreneurs like Shyardava dairy farm, Shakti Verdak farmers group at Hisar (Brand name of JUST PURE) and Herb Chick pvt. Ltd.to start their successful venture in the area of dairy processing.

During the financial years, 2023–24 and 2024–25, a total of four trainings two each in milk and meat processing were conducted, targeting unemployed Scheduled Caste (SC) youth in Haryana. Each training program included 25 participants. Participation was also open to individuals from the general category to promote inclusivity. These trainings aim to foster sustainable entrepreneurship and promote self-employment opportunities in the dairy and meat processing sector.

Mr. Akshay became associated with the Department of Livestock Products Technology for training in 2023, where he received hands-on guidance in milk value addition and product development. With departmental support, he conducted initial trials to produce products like cream and dahi, and successfully launched his own brand, “Raj Dahi”. In the current year i.e. 2025, he is efficiently processing 200 liters of milk daily into value-added products. His brand has gained local recognition, and he earns a consistent profit of Rs. 1000 per day.

In the year, 2023-2024, a National workshop cum training on ‘Development and quality evaluation of functional livestock products’ was organised by the department from 27.02.24 -29.02.2024, comprising of 19 participants from different institutes.

An Interactive session of National Dairy Development Board (NDDB) with students and Faculty of LUVAS was organised by the department from 2024-2025 on 19^th February, 2025 comprising of around 120 participants.