Dairy Products Technology
Dairy Products Technology
Service Sections/ Central facilities
Dairy Technology Section
Details of Section
- Name of Section: Dairy Technology Section
- Thematic area of section:
- Infrastructure and facility in section (In bulleted format along with good photo graphs)
- HTST Milk Pasteurizer
- Milk storage tank
- Milk pouch packing machine (FFS)
- Khoa making machine
- Cream separator
- Cold room
- Major Achievement of Section (Max 500 words in bulleted format along with high resolution photo graphs)
- On an average 2000L of pooled milk is handled daily in DT section wherein, milk is pasteurized and packed for distribution among staffs, some amount is also converted into paneer and ghee.
- List of projects going on in Section: Nil
- Name and contact details of Section in-charge: Dr. Devendra Kumar, Senior Scientist
Experimental Abattoir:
Experimental abattoir is one of the important service sections of the LPT division. Slaughtering of various animals from different division is conducted here. The meat and other valuable by-products like bone, liver etc are disposed by selling them. Meat produced from this section reutilized for development of meat products at pilot plant. This section is engaged in demonstration of scientific slaughtering technique to the students, and trainees time to time.
Thematic area of lab: Scientific slaughtering of small ruminants and pig.
Infrastructure and facility in lab (In bulleted format along with good photo graphs)
Equipment: Electrical stunner, hanging rail, bleeding cone, defeatherer, blow gun, deep freezer, etc.
Pilot Plant (Meat Products)
Pilot plant
Pilot plant is an important service section of Division engaged in processing, quality evaluation and popularization of meat products. The meat received from the experimental abattoir is processed in to various types of meat products for sale and demonstration to students. The PG students working the area of meat product development also prepare meat products for their studies here. The pilot has all the machinery required for preparing various types of meat products. It is also used for trainings to different stakeholders all around the year.
Thematic area of lab: Processing of meat into various types of meat products
Infrastructure and facility in lab (In bulleted format along with good photo graphs)
Equipment: Meat Mincer, Bowl Chopper, Vacuum Tumbler, Planetary mixer, Sausage filler, Smoke oven, Meat slicer, OTG, Food drier, Extruder etc.
Major Achievement of Lab (Max 500 words in bulleted format along with high resolution photo graphs)
A number of processes and technologies for ready-to-eat and ready-to-cook, functional, emulsion based, enrobed, shelf-stable, restructured, cured and smoked meat products from chicken, mutton, chevon, pork, buffalo and rabbit meat has been developed.
List of projects going on in lab- None
Name and contact details of Lab in-charge
Dr Sagar Chand
Scientist (SS)
Division of Livestock Products Technology, ICAR-IVRI, Izatnagar
Email. sagarlpt@gmail.com, Mob. No. 9720608486