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College of Dairy and Food Science Technology

List of Technologies Developed by the Department of Dairy Technology

Technology of Low fat Yoghurt Ice Cream from Buffalo Milk
Technology of Water dispersible Phytosterol powder’ as an innovative food ingredient for functional food development
Nanotechnology based Novel Technique for Vitamin D2 fortification in Food System
Technology of Low calorie Mithat Dahi (sweet curd)
Technology for particle coating and encapsulated iron particles for food fortification
Thirst quenching beverage- Thandai
Bottle gourd burfi
Fiber (?-glucan) enriched low fat Dahi
Designer Milk Chocolates (Two variants: whey protein enriched and iron fortified milk chocolates)
Ready to Eat Snack Food -- Paneer Nugget
Ready to Eat Snack Food-- Spicy Paneer Using Oleoresins
Sweetened Lassi enriched with carrot juice powder and whey protein concentrate
Ready to Serve (RTS) Spices based Whey DrinkReady to Serve (RTS) fruit (Mango) based Whey Drink
Low fat sweetened Dahi with incorporation of fat replacers and carrot juice powder