Defination,Composition and Standards of Khoa,Rabri and Basundi

These products are being made and consumed in India since ancient time. Traditional milk products, also called as “Indian” or “Indigenous” milk products have great Heat Desiccated Products social, cultural and economic importance in our country. It is estimated that about half of the 88 million tons (figures based on 2004 estimates) of milk produced in India is utilized for the manufacture of traditional milk products.Indigenous milk products provide the means of preserving precious milk solids for a comparatively longer time than the fluid milk whose shelf life under Indian tropical conditions is only 5-6 hours at ambient temperature. The chilling facilities for preserving raw milk are highly inadequate and legally no chemical preservative can be added to milk for this purpose. In this situation conversion of milk into traditional milk products is the best option, because methods of preparation are simple, don’t require costly equipment and suits the rural conditions.Until recently the surplus milk in flush season was converted into skim milk powder and ghee by most of the organized dairies, mainly because of their convenience in handling, transportation and storage. Because of increase in competition and decrease of profit in these products, the organized sector of dairy industry is fast switching to value added products such as traditional milk sweets. Traditional milk products are now finding good export opportunity. We can conclude that traditional dairy product have great role in both unorganized (halwais) and organized dairy/milk processing sectors.