In the 70’s shrikhand and Chaisaathi (tea whitener) were launched. This was followed with development of standardised processes for several indigenous products such as peda, burfi and gulabjamun, shrikhand, rassogolla, misti doi, dahi and lassi, paneer and chhana podo. Other value-added products developed were cheese spreads of various flavours, ice creams, frozen yoghurt, dry mix for low fat frozen dessert,… Continue reading Dairy Products and Starter Cultures
