Handling and processing of about 1,500 litres of milk per day in the departmental experimental dairy plant. 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.
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.
Extensive research has been done for utilization of dairy byproducts like ghee residue to prepare nutritious burfi and panjiri as well as Technology has been standardized to utilize whey to prepare whey based coffee, whey carrot juice, whey guava juice and whey based jaljira. Low cholesterol khoa was developed using skimmed milk powder, a byproduct of the dairy industry.
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.
Modified atmosphere packaging of meat by flushing with combination of N2 and CO2 along with natural antioxidants improved the microbial quality and sensory attributes of meat and meat products during refrigerated storage.
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.
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.
