Indian Dairy Assocaition

SUMMARY OF ARTICLE

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Prince M.Tech. Scholar, Dairy Technology Division, ICAR-NDRI, Karnal, Haryana princekamboj030@gmail.com	Gunjan Bhandari Scientist, Dairy Economics, Statistics and Management Division, ICAR-NDRI, Karnal, Haryana gunjanbhandari5@gmail.com
Heena Sharma Scientist, Dairy Technology Division, ICAR- NDRI, Karnal, Haryana heena.sharma@icar.org.in	Gaurav Kr Deshwal Scientist of Dairy Technology, ICAR-NDRI, Karnal, Haryana gaurav.deshwal@icar.org.in

ABSTRACT

In India, protein deficiency is a major nutritional challenge, highlighting the need for affordable and high-quality protein sources. Milk proteins have excellent digestibility, a balanced essential amino acid profile and high consumer acceptance. High-protein variants of products such as yogurt, ice cream, whey beverages and paneer are gaining popularity in India. High-protein dairy products are prepared using membrane processing or addition of high-protein dairy ingredients. This article outlines nutritional significance, production process and the expanding market of high-protein dairy products. However, challenges like high viscosity and poor heat stability and reliance of India on imported dairy protein ingredients persist.

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