With the extensive application of Management Principles in the working of industries and due to the phenomenal revolution in the field of Information Technology, a need to provide formal management education to the students of SMC College of Dairy Science was anticipated. Consequently the Dairy Business Department was established in the year 1995. The department mainly focuses on courses such as Finance management, Marketing management, Human Resources management, Computer Applications and Production management.

Mission

• To emphasize on the application of Principles of Management in dairy business with special emphasis on co-operative dairy units. The emphasis shall be on main functional areas like Finance, Marketing, Human Resources, Production and Information technology.
• To enhance the Decision making, Critical thinking and the Problem solving capabilities of the students.
• To bring out the hidden potential and entrepreneurship aptitude of the students and also to encourage team building activities.
• To make a significant contribution in the field of Dairy business by partnering with Industry & government and providing benefits to all concerned – Milk producers, Industry, Students, Government and Society.

Resources

• Computer Lab The Department has a fully furnished, internet connected computer laboratory of 40 latest computers. The lab is fully dedicated for the practice of students.
• Books and Magazines TheDepartment has its own stock of learning resources in the form of Books, Journals, Magazines and Computer CDs.

Projects / Research work

The status of the projects in the department is as below.:

• ICSSR Sponsored National Seminar on “New Developments in Dairy Sector: Issues and Strategies for Increasing Income of Rural Milk Producer of India” on 16th November, 2019.
• One Day National Seminar " Human Resource Management in Indian Dairy Sector " was organised by Department of Dairy Business Management on 17th, March, 2016.
• ICAR Sponsored 21 days summers schools " Dairy Business Management in 21st Century " was organised by Department of Dairy Business Management during 7 - 27, July, 2015.

Future Plans

• To start a Post Graduate (Degree/Diploma/Certificate) course in the Department.
• To study the problems related to financial, Marketing, Human Resources and Production Management aspects of Dairy Business and to explore for their solutions.

Dairy Chemistry is a constituent Department of Sheth M.C. College of Dairy Science since its inception in 1960. The college was a constituent part of the then Institute of Agriculture, Anand and then became a Faculty under Gujarat Agricultural University in 1972. In 2004, Gujarat Agricultural University was splitted in to four universities by Gujarat Act No. 5, and the Faculty became a constituent of Kamdhenu University. The Department is responsible for teaching various courses related to Dairy Chemistry, Food Chemistry and Quality Assurance at Under Graduate and Post Graduate level. It also handles research projects in the subject and participates in the extension activities.

Objective

To achieve excellence in the three mandated areas of the University, i.e. Teaching, Research and Extension.

Mission

• To acquire and disseminate up-to-date knowledge in the area of Dairy Chemistry, Quality Assurance and Food Chemistry.
• To develop manpower of B. Tech. (D.T.) Students with adequate knowledge of Chemistry of milk and milk products, their shelf-life, quality assurance, safety aspects, sanitation and hygiene of a dairy plant and brief overview of food chemistry.
• To develop manpower with excellence in Dairy Chemistry at Masters and Doctorate level.
• To propose research projects of national and international importance and acquire maximum funding from other agencies.
• To participate in Krishi-melas, science exhibition and out-reach programmes organized by the University and by other agencies.

Awards / Recognition received

• Sharma, R. S.; Shri K.U. Patel Memorial Award (1985). All India Food Preservers’ Association, New Delhi
• Sharma, R. S.; “Hari Ohm Ashram Prerit Bhaikaka Inter University Smarak Trust” prize for the year 1986: Sardar Patel University, Vallabh Vidyanagar.
• Aparnathi, K. D.; Jawaharlal Nehru’s Books for standing First Class First with Distinction at Post-Graduate level during in the year 1986.
• Sharma, R. S.; Narayan Anand Pandit Award (1991). All India Food Preservers Association, New Delhi.
• Aparnathi, K. D.; Narayan Anant Pandit Award instituted by All India Food Preservers Association, New Delhi for the Best Review for year 1991.
• Boghra V R(2002); Hari Om Ashram Award for the research work on “Detection of Vegetable Oils and or Hydrogenated Fats in Milk (Milk fat) by Rapid Method for Commercial Application” for the year 2002.
• Boghra V R (2003) The best research paper award for the year 2003 was presented by Association of Food Scientists and Technologists (India), CFTRI, Mysore to Mamta Merai,
• V. R. Boghra and RS Sharma (2003) for paper published on “Extraction of antioxygenic principles from Tulsi leaves and their effect on oxidative stability of ghee” in J. Food Sci. Technol., 40:52-57
• Boghra V R (2003) Second Best poster paper Award for research work on “Study on development of Continuous Shrikhand Thermization Machine by Indian Dairy Engineers Association, NDRI, Karnal, Haryana.
• Aswani Kumar Rathour, Harsev Singh, K D Aparnathi and Mukesh Rastogi (2012) won first prize on the poster presentation entitled “ AR protein test for raw milk as platform test at field level” at XL Dairy Industry Conference, 2012, IDA, New Delhi.
• Smitha B., A.K. Jain, S.C. Parmar and K.D. Aparnathi (2013) won first prize on the poster presentation entitled “Development of ready-to-serve soup powder from blends of groundnut flour, tofu and whey powder” at National Seminar on “Innovative approaches in dairy industry” held during March 1-2, 2013, AAU, Anand.
• Smitha B (2013) won second prize on the oral presentation entitled “Studies on physico-chemical and sensory characteristics of nutrient rich biscuits prepared from blends of peanut, coprecipitates and millet” at National Seminar on “Innovative approaches in dairy industry” held during March 1-2, 2013, AAU, Anand.
• K N Wadhwani, B M Mehta and K D Aparnathi (2014) won 2nd Prize on poster entitled “ Nutrients composition of Kachchhi Camel milk “ at National seminar on ‘New Dimensional approaches for livestock productivity and profitability’ held during 28th to 30th January, 2014 at CVS & AH, AAU, Anand.
• Mehul Soni, Smitha Balakrishnan, A I Shaikh and K D Aparnathi (2014) won 3rd prize on poster entitled “ Antioxidant potential of turmeric in ghee and associated health benefits” at National seminar on ‘Nutrigenomics: a promising tool for combating chronic diseases’ held at P G Department of Home Science at S P University, Vallabh Vidyanagar.

Process Technologies / Methodologies Developed/ Standardized

• Developed technology for utilization of soyabean and groundnuts as protein source in foods such as roasted soya, soya flakes, soya wadis, ganthias, biscuits, paneer, kulfi mixes, gulabjamun mixes, milk-chocolates, kalakand, chikki, shakkarpara, namakpara ready to eat soya sev (noodles), peanut spread, ready to serve soup powder etc.
• Varieties of annatto plants were selected and method was standardized for manufacturing annatto butter colour.
• Detection of vegetable oils and/or hydrogenated fats in milk (milk fat) by rapid method for commercial application.
• Standardization of detection methods for urea in milk and its application for routine analysis.
• Evaluation of various antioxidants from natural sources for their effectiveness in controlling oxidative rancidity in ghee.
• Method has been standardized for utilization of whey in preparation of ice candy.
• Comparative appraisal of qualitative tests for performance in detection of adulterants in milk.
• Evaluation of selected culinary spices/herbs used to enhance the shelf life of paneer.
• Method has been standardized for utilization of whey in preparation of cultured buttermilk
• Methods were evaluated for monitoring the primary and secondary stage of oxidation in ghee.
• Database has been generated on composition, properties and processing related parameters of camel milk. Evaluated the suitability of camel milk for preparation of selected traditional Indian dairy products.
• Database has been generated on nitrogen fractions in milk.

Research Projects Handled

• Research scheme on k-casein, sponsored by Indian Council of Agricultural Research, New Delhi.
• Collaborative Research on genetic polymorphism of milk proteins in cattle and buffaloes as indicator of production traits, sponsored by National Dairy Development Board, Anand.
• Detection of vegetable oils and/or hydrogenated fats in milk (milk fat) by rapid method for commercial application, the Departmental research project.
• Standardization of detection methods for urea in milk and its application for routine analysis, sponsored by Amul Dairy, Anand.
• Development of Technology for Utilization of Soyabean and Groundnuts and its Meal as Protein Rich Materials for Fabrication of Food for Human Consumption.
• Standardization of process for manufacture of annatto butter colour.
• Utilization of whey in dairy and food products
  • Standardization of formulations for preparation of ice candy type frozen product using whey.
• Evaluation of selected natural food additives for their suitability to enhance the quality of dairy products
  • Evaluation of selected spices/herbs for their suitability to enhance the shelf life of paneer.
• Characterization of Khoa prepared from camel milk and evaluation of its suitability for preparation of selected sweets
• Preparation of ghee from camel milk and evaluation of its shelf life
• Study on distribution pattern of nitrogenous components in milk.
• Studies on physico-chemical and sensory characteristics of iron rich.

Research Projects currently undergoing

• 1. Development of methods for detection of adulterants in milk and milk products.
  • Screening of qualitative tests for detection of adulterants in milk.
  • Application of Infrared spectroscopy in detection of foreign fats and oils in ghee
• 1. Utilization of whey in dairy and food products
  • Utilization of paneer whey in cultured butter milk
  • Development of whey based medium for biomass production of lactic acid bacteria
• 1. Evaluation of selected natural food additives for their suitability to enhance the quality of dairy products
  • Evaluation of common culinary spices as natural antioxidant for ghee
• 1. Evaluation of MilkoScreen for its Efficacy in Analysis of Milk
• 2. Evaluation of Everest Milk Analyzers and Adulteration Detection Strips for their Efficacy in Analysis of Milk
• 3. Comparative appraisal of physical, chemical, instrumental and sensory evaluation methods for monitoring oxidative deterioration of ghee.

Extension

• Conducted short term training programme on “Advanced Laboratory Chemical Quality Assurance” for Industry personnel.
• Conducted Training programmes through Vidya Dairy on “Microbial and Chemical Analysis of Milk and Milk Products”.
• Participation in krushi/ kisan mela organized by the University, Government and Non-government organizations.
• Arrange of demonstration for detection of adulteration in milk and ghee in the Krushi/ kisan melas.
• Participation in krushi mahotsav organized by Government of Gujarat.
• Participation as resource person in trading programs organized other Institutions.
• Providing technical information required by state or central Government.
• Providing technical information / know-how dairy plants and other organizations for solving their problems.
• Providing analytical services to the Dairy industries for chemical analysis of milk and milk products.
• Participation as speaker in seminars, workshops and symposiums organized by the University and other organizations.
• Published booklets on in Gujarati language on “Clean milk production” and “Milk and its preservation”.
• Published number of articles in Gujarati language on various topics which are useful for the farmers.

Contact

Dr. B. M. Mehta
Professor & Head
Dairy Chemistry Department
SMC College of Dairy Science
Kamdhenu University
Anand – 388110, Gujarat, India
Ph. 02692 225850(O)
Fax: 02692 261314
Email: bmmehta@kamdhenuuni.edu.in

Goal

• To achieve excellence in the three mandate areas of the university, i.e. Teaching, Research and Extension.

Mission

• To acquire and disseminate quality knowledge in the area of Dairy and Food Engineering.
• To develop manpower with excellence in Dairy Engineering knowled ge at B.Tech.(D.T.), M.Tech. (Dairy Engineering) and Ph.D. (Dairy Engineering) level.
• To conduct need base research in the area of development of equipment for the manufacture of indigenous dairy products, energy conservation and analysis of various unit o perations through mathematical modeling.
• To organize training programmes, seminars, workshops etc. on the various topics of Dairy and Food Engineering for strengthening knowledge, HRD and rapport with the dairy plants.
• To explore possibilities of inter -institutional collaboration in education and research.
• To participate in krushi melas, krushi mahotsavs, science exhibition and other programmes organized by the university and other agencies.

HRD

• Dairy Engineering Department is one of the major departments of Faculty of Dairy Science since the inception of the college in the year 1960 and involved in teaching, research and extension activities. The department offers various basic and applied subjects to students who have obtained their degree from the colleg e. The college so far has produced 192 Indian Dairy Diploma (IDD), 1420 B. Sc.(Dairy Technology)/B. Tech.(Dairy Technology) graduates.
• Total 20 P.G. Students earned M. Sc/M. Tech or Ph. D. degree in Dairy Engineering subject who have proven themselves as g em professionals / academicians not only in India but also in other countries like USA, UK, Canada, New Zealand, Australia, Arabian countries, etc.
• The department was instrumental in training number of employees from dairy plants through the Training Progr ammes/ seminars/ refresher courses etc. organized in association with ICAR, Alumni Association and Vidya Dairy.

Research Achievements

The R&D activities of Dairy Engineering Department are directed towards process mechanization of Indigenous Dairy products , mathematical modelling for many unit operations and many need based research projects. Some of the important Technologies/equipments developed are indicated below.

• Development of batch type khoa making machine.
• Design and development of continuous Basund i making machine.
• Development and performance evaluation of scraped surface heat exchanger.
• Design and Development of inert spouted bed dryer for drying of milk.
• Development of mathematical model and its utility in design of laminar air flow systems.
• Analy sis of various unit operations through mathematical modeling and energy conservations in dairy processing operations.
• A research scheme entitled “Evaluation and Reduction of energy losses in Dairy Processing operations” funded by Indian council of Agricult ural Research, New Delhi handled during 1993 to 1998.
• Mahuda drying and utilization of Mahuda
• Efficiency of irrigation pumps
• Development of prototype vacuum operated bottle filling machine
• Development of pilot model for Development of pilot model for Sandesh making machine
• Design and development of Laminar air flow unit.

Extension

• Organized a national seminar on “Revamping Dairy Engineering: Education and Industry in global context” during April 11 -12, 2007 in collaboration with Indian Dairy Engineers Association.
• Organized short training course for industry personnel and academic staff on “Energy conservation in Dairy Processing operations” during April 23rd to May 2nd, 1998.
• Participating as resource persons in several seminars and training programs o rganized through Faculty of Dairy Science/Alumni Association/Vidya Dairy/ Gujarat Co - Operative Milk Marketing Federation Ltd. etc.
• Providing technical guidance to dairy plants for solving the technical problems especially in the area of energy conservation .
• Participation in various seminars, symposiums and conferences organized by different institutes in India.
• To participate in krushi melas, Krishi Mahotsav (Krishi rath), science exhibition and other programmes organized by the university and other agencie s.
• Several research paper and technical paper published in different journals and periodicals related to Dairy Engineering.

Awards

Publications

Contact

Dr. S.M. Patel
Professor & Head
Dairy Engineering Department
SMC College of Dairy Science
Kamdhenu University
Anand – 388110, Gujarat, India
Ph. 02692 225850(O)
Email: drsunilpatel.de.dsc@kamdhenuuni.edu.in

Dairy Microbiology is a constituent Department of SMC College of Dairy Science since its inception in 1960. The Department is responsible for teaching courses related to Dairy Microbiology at Undergraduate and Post Graduate levels. It also conducts research in the subject as per the policy of the university and demand of the industry and participates in various extension activities. The PG programme started in the year 1977. The curriculum for the PG programme in the department has been developed by designing various courses in the discipline which was approved by the Board of Studies and Academic council of the GAU. Adequate facilities has been established in the department for imparting quality education.

The principle area of research work of the department is exploitation of nutritional and therapeutic potential of lactic acid bacteria, functional fermented dairy foods containing probiotics, prebiotics, plant materials, biomolecules elaborated by lactic acid bacteria such as bioactive peptides and its functional aspects. The department has carried out pioneering work in the area of probiotics leading to the recognition of department as Niche area of excellence in functional fermented dairy products with synbiotics by ICAR. A number of probiotic and synbiotic dairy products have been developed as part of the PG research works and project works carried out in the department. The department has been recognized as centre for preserving national biodiversity for dairy microbes and under the same, the department has submitted dairy starter cultures and probiotics associated with fermented foods of western India in NCVTC -the national culture repository. Faculty of DM department has handled projects funded by ICAR, DBT, SIDA, DST, GSBTM and Govt of Gujarat. The department is currently handling projects funded by ICAR, DBT, GCMMF and Govt of Gujarat.

Objective

To achieve excellence in the three mandated areas of the University, i.e. Teaching, Research and Extension in the field of Dairy Microbiology

Mission

• To acquire and disseminate up-to-date knowledge in the area of Dairy Microbiology.
• To develop manpower of B.Tech. (DT) students with adequate knowledge of Microbiology of milk and milk products, their shelf -life, quality assurance, safety aspects, sanitation and hygiene of a dairy plant and brief overview of Food & Industrial Microbiology and Biotechnology.
• To develop of manpower with excellence in Dairy Microbiology at Masters and Doctorate level.
• To explore international and inter -institutional collaborations in education and research.
• To propose research projects of national and international importance and acquire maximum funding from other agencies.
• To participate in Krishi-melas, science exhibition and out-reach programmes organized by the University and by other agencies.

Recognitions to Dairy Microbiology Department

International

• Head Quarter of Swedish South Asian Network on Fermented Foods (SASNET -FF)

National

• ICAR Niche Centre of Excellence on Functional Fermented Dairy Products with Synbiotics.
• National Network Project on VTC for collection of “Dairy Microbes"

Recognitions to faculty 2024 -25

Outstanding Researcher Award by Kamdhenu University to Dr. Sreeja V.

Dr. Sreeja V ., Dairy Microbiology Department, has been conferred with the Outstanding Researcher Award by Kamdhenu University in recognition of her exceptional contribution to research on the occasion of 11th Convocation Ceremony of Kamdhenu University held on 24-04-2025 at Gandhinagar, Gujarat. The award carries Gold Medal and Certificate. She received the award from the Hon’ble Governor of Gujarat, Shri Acharya Devvratji.

Best Teacher Award by Kamdhenu University to Dr. Subrota Hati

Dr. Subrota Hati received the Best Teacher Award in the Dairy and Fishery Sciences category sponsored by Kamdhenu University, Gandhinagar, Gujarat during the 11 Convocation at Gandhinagar on 24th April., 2025. The award carries Gold Medal and Certificate. The award was given by the hand of Honorable Governor of Gujarat, Acharya Devvratji.

Research Projects in the Department of Dairy Microbiology -Ongoing

Research Projects in the Department of Dairy Microbiology -Completed

Cultures/ Technologies available for commercialization

Recommendations approved by the research council (VASRC) for relevant stake holders

Cultures submitted to NCVTC (a national repository of microbes) and accessioned under VTC Project during 2021 -2024

List of publications ( 2016 -2025)

Extension activities

The faculty is regularly involved in the following:

• Organized “Probiotic Awareness Day” - An awareness programme and contest for school children to create awareness regarding health benefits of probiotic and fermented dairy foods
• Resourse persons for Training programmes conducted through Vidya Dairy
• Providing technical information / know -how dairy plants and other organizations for solving their problems.
• Providing analytical services to the Dairy industries for microbiological analysis of milk and milk products.
• Participation as invited speaker in seminars, workshops and symposiums organized by the University and other organizations.

Events organized (2024 -25)

Webinar Series organized by Department of Dairy Microbiology, sponsored by BIRAC New Delhi

A 2-Day Webinar on "Biomanufacturing of Probiotics & Fermented Foods: A Step Towards Health Status & Social Well -being" was sponsored by BIRAC New Delhi and organized by Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat during 18 -19 January, 2024 and 08 -09 February, 2024.

Hands on Training Programme on Dairy Starter cultures for the Personnel from Dairy Plants

Department of Dairy Microbiology, SMC College of Dairy Science , Kamdhenu University, Anand, Gujarat has organized a Hands on Training Programme on Dairy Starter cultures for the Personnel from Dairy Plants during 27th to 29th June 2024. The training programme was sponsored by Gujarat Co -operative Milk Marketing Federation Ltd, Anand. This training program was organized with the aim of equipping participants with in -depth theoretical knowledge and practical skills in the handling, production and use of starter cultures in dairy plants.

Faculty affiliation to Professional bodies

National

• Association of Food Scientists and Technologists India (AFSTI)
• Dairy Technology Society of India, NDRI, Karnal
• The Indian Science Congress Association
• Indian Dairy Association
• Association of Microbiologist of India (AMI) - Rohtak (Haryana)
• Probiotic Association of India (PAI)
• Gujarat Association of Agricultural Sciences (GAAS)
• Society of Extension Education of Gujarat (SEEG)
• Swedish South Asian Network on Fermented Foods (SASNET -FF)
• International Dairy Federation, Indian National committee (IDF)
• Alumni Association, Dairy Science College, Anand

International

• Academic Membership of Functional Food Center (FFC), Dallas, USA
• Membership of American Peptide Society (APS, USA) (Membership No. 5097)

Faculty affiliation as Editorial board members

• Member, Editorial Board for Current Indian Science (Bentham Science)
• Member, Editorial Board for Journal of Dairy Research (NAAS: 8.027)
• Member, Editorial Board for Protein and Peptides Letter (Bentham Science) (NAAS: 7.89)
• Associate Editor, Frontiers in Microbiology (NAAS: 12.064)
• Associate Editor, Frontiers in Psychology (NAAS: 3.92)
• Member, Editorial Board for Indian Journal of Microbiological Research
• Executive Editor, International Journal of Fermented Foods (NAAS: 3.92)
• Scientific reports (Springer Nature), NAAS rating: 10.00
• Editorial Board member of Discover food (Springer Nature).

Faculty in the Dairy Microbiology Department

For Details Contact:

Dr. Sreeja V.
Assistant Professor & Head , Department OF Dairy Microbiology ,
SMC College of Dairy Science, Kamdhenu University, Anand - 388 110 (Gujarat) India
Phone: +91 2692 225851 , Email: sreeja.mudgal@kamdhenuuni.edu.in

Introduction

Department of Dairy Processing & Operations , also called as Anubhav Dairy Plant has been working at Sheth M.C. College of Dairy Science, Anand since the inception of the college. It is a place where teachers and students of Dairy Science College engage in teaching and experimental research, thus bringing together the twin disciplines of theory and practice, and thereby attaining one of the principle academic goals of the Kamdhenu University .

Anubhav Dairy plant was established with the prime intension of providing practical training in the area of milk processing and preparation of various milk products. Practical classes for the various B. Tech. (Dairy Technology) courses are conducted here. Students gain valuable experience in the operation and maintenance of milk processing equipments installed in the plant.

Anubhav Dairy has the following functions:

• Providing necessary infrastructure facilities to the students and scient ists for conducting UG practicals in the Dairy Technology and other disciplines of the college.
• Conducting research trials of the departmental as well as PG research work on milk and milk products.
• Maintaining all the machines and equipments installed at t he dairy plant.
• Facilitating the education and research work of all the departments pertaining to milk and milk products.
• Helping in scaling up of new products/processes developed in the laboratories on the pilot scale.
• Provide training facilities to the s tudents in the operation of dairy plant.

After meeting the requirements of research and teaching, the plant is used for converting the surplus milk into variety of dairy products such as Ghee, Paneer, Chocolate Burfi, Shrikhand, Kulfi. Candy, Processed Ch eese, etc. These products are sold through the sales counter of the Anubhav Dairy located at the Institute’s main entrance.

Various equipments are available for the manufacture of a wide -range of concentrated and dried milk products, cheese and fermented milk products, fat rich dairy products, traditional dairy products and dairy by -products.

Thus, Anubhav Dairy is working as a model dairy facilitating the teaching and research work in the field of Dairy Education.

Dairy Technology Department

The Dairy Technology department has been pioneer in Dairy Technology Education in India. The department has made significant achievements in pivotal research areas. In the last 50 years, work has been carried out on standardizing technology for development of value -added dairy products, developin g new, natural flavourings for ice cream, evaluating packaging conditions and monitoring storage changes in dairy products. The dairy technology department has focused research on (i) value addition to dairy products through use of membrane processed dairy ingredients, and (ii) developing Mozzarella cheese analogue based on casein(s) and vegetable/milk fat. Research articles based on the outcome of the research work has been published in scientific national and international journals of repute. The effort p ut by SMC College of Dairy Science has resulted in earning of 279 Masters Degree and 60 Doctoral degree in disciplines related to Dairy Technology, Dairy Engineering, Dairy Microbiology and Dairy Chemistry. The research work has given the College, national and international recognition. This could be seen from the invitations received by the staff as lead speaker from organizers of several Conferences/Seminars.

The department regularly conducts the ‘National Dairy Products Judging Contest’. The department h as been hosting this unique event since last eleven years with the aim to provide necessary exposure in sensory evaluation of dairy products. The department has conducted eight ‘National Dairy and Food Quiz Contest’, the only of its kind in India, organize d by SMC College of Dairy Science and its Alumni Association.

One year Inplant training at Vidya Dairy handled by Dairy Technology Department

Dr. Jarita Mallik, Professor is the current Training -In charge for the course ‘Dairy Plant Operations and Manageme nt-I and II’, which is a one year In plant training held at Vidya Dairy, Anand which involves 12 modules held during the 7th and 8th semesters of B.Tech. (Dairy Technology) course. Monthly interaction and feed -back sessions are conducted by the Dairy Tech nology staff at the dairy plant. The Theory as well as Viva -voce during final examination is handled by the Dairy Technology Department.

Placement and Counselling Cell (Undergraduate and Post Graduate students)

The Counselling and Placement cell of the col lege is located in the department which is responsible for placement of students. The department takes care of the placement of UG and PG students in dairy/food plants in India and abroad. Till now, the college has achieved nearly 100% success in placing t he students after completion of their degree courses. Dr. S. V. Pinto, Professor & Head, Dairy Technology department has been handling the Counselling and Placement Cell of the college since more than a decade. Dr. Hiral Modha and Prof. Chetan Dharaiya hav e been assisting Dr. S. V. Pinto for the ‘campus recruitment’ drive, with inputs from the Principal and Dean, SMC College of Dairy Science, Anand.

Development of E -Course for B. Tech. (Dairy Technology)

A project on “Development of e -courses for B. Tech. ( Dairy Technology) degree programme” under the National Agricultural Innovation Project (NAIP) has been successfully handled by the department during 2009 -2012. The Dairy Technology staff were involved in contributing to the following B. Tech. (Dairy Tech.) courses:

1. Ice cream and Frozen Desserts
2. Condensed and Dried Milks
3. Food Technology –I
4. Food Technology – II
5. Judging of Dairy Products
6. Packaging of Dairy Products

Major Research Areas…

• Traditional Indian dairy products such as Bhapa dahi, Cham cham, Rava burfi, Basundi, Shrikhand, etc.
• Functional dairy products
• Fermented dairy products
• Ice cream and frozen desserts - new flavourings, cereal based ice creams, etc.
• Fat-rich dairy products such as fat spreads
• Mozzarella cheese, Cheddar cheese, Swiss cheese, P rocessed Cream cheese and cheese analogues
• Packaging and shelf life of dairy products
• Utilization of whey as beverages – lactose hydrolysis, flavoured drinks

Publications and Research outcome (2010 to 2015)

Transfer of Technology

The consultancy charges received from Patna Dairy, Bihar for the Transfer of technology for production of Dietetic ice -cream and Herbal ice creams is being utilized for the development of College and University. The consultancy took place in April, 2008. The name of College appears in the lid of foo d package.

Technologies developed…(2013 -16)

Year 2013 -14

• Process standardization for manufacture of Cham -cham
• Standardization of technological parameters for paneer burfi
• Assessing the suitability of sweet cream buttermilk in preparation of Burfi
• Exploring finger millet as a valued ingredient in ice cream
• Standardization of method for preparation of reduced -fat paneer using whey protein concentrate and selected emulsifiers
• Evaluating the effect of partial homogenization on the quality of Mozzarella cheese
• Choco -cheese : a novel flavoring in ice cream
• Value addition to Mozzarella cheese analogue through incorporation of whey protein and vitamin A
• Shelf life study of Peda employing different packaging techniques
• Shelf life study of Halvasan employing different packages
• Process standardization for manufacture of Thabdi Peda

Year 2014 -15

• Development of technology for manufacture of Ragi ice cream
• Manufacture of iron fortified Probiotic fermented milk
• Manufacture of iron fortified Kulfi

Year 2015 -16

• Evaluating the effect of partial homogenization of milk on the quality of Mozzarella cheese
• Formulation of ready mix carrot halwa from dried carrot shreds
• Use of Basil (Tulsi leaves) as flavouring ingredient in the manufacture of ice cream
• Utilization of whey protein concentrate in fermented milk drink.

Training Programmes for Dairy Plant Personnel organized by Vidya Dairy in association with Dairy Technology Faculty

Books

1. “Quest for Knowledge” (2001) A compilation of lectures delivered by faculty members at various dairy plants of Gujarat. Published by Alumni Association of SMC College of Dairy Science, Anand.
2. Upadhyay KG (2003) Essentials of Cheese making. Published by Alumni Association, SMC College of Dairy Science, AAU, Anand.
3. Upadhyay KG (2003) Basics of Mozzarella Ch eese making. Published by Vidya Dairy, AAU, Anand.
4. Pandya AJ and Khan MMH (2006) Buffalo Milk - Production and utilization of buffalo milk. In “Milk of non bovine mammals.” Editors: Dr. Young W. Park and Dr. George F.W. Haenlein, USA. Blackwell publishers, USA.
5. Patel HG (2011) Technology of Condensed & Dried Milks. Published by Alumni Association, SMC College of Dairy Science, AAU, Anand.

Compendiums

1. Drying of Milk and Milk Products - A compendium of lectures delivered at Refresher Course on ‘Drying of Milk and Milk Products’ held during 5 -6-89 to 15 -6-89 at Sheth M.C. College of Dairy Science, Anand.
2. Technology of Fat -Rich Dairy Products - A compendium of lectures delivered at Refresher Course on ‘Technology of Fat Rich Dairy Products’ held during 16 -6-90 to 30-6-90 at Sheth M.C. College of Dairy Science, Anand.
3. Recent Advances in Cheese Technology - A compendium of lectures delivered at Summer Institute on ‘Recent Advances in Cheese Technology’ held during 10 -6-96 to 29-6-96 at Sheth M.C College of Dairy Sc ience, Anand.
4. Cheese making - From Craft to Science - A compendium of lectures delivered at Refresher Course on ‘Cheese Technology’ held during 18 -11-96 to 30 -11-96 at Sheth M.C. College of Dairy Science, Anand.

Catalogues

Under the ICAR Network project on “Research and Development Support for Process Upgradation of Indigenous Milk Products for Industrial Application” the department brought out four illustrated catalogues as below.

1. Characteristics of Shrikhand manufactured by traditional technology in Maharashtra and Gujarat - A catalogue.
2. Characterization of Peda manufactured by traditional technology in Maharashtra and Gujarat - A catalogue.
3. Development of technology for manufacturing of Basundi - A catalogue.
4. Characterization of Thabdi from Saurashtra region of Gujarat - A catalogue.

Research Findings of Dairy Technology Department

INTRODUCTION

Panchmahals has a large tribal population and agricultural (including dairy) activities play an important role for their livelihood. The cows and buffaloes are major milk producing animals in the district comprising of 37.11 per cent of animals as cross br ed and 42.93 per cent as buffaloes. The farming community of the district consists of population which is economically backward, encompassing sub -marginal to marginal farmers, as well as unemployed youths. The animal owners are not aware of the importance of Scientific Animal Husbandry practices as well as Clean Milk Production and Value Addition of Milk. Further, there is lack of awareness about management practices related to feeding, breeding, ideal methods of clean milking and general health status of t he animals. There still exists the intervention of middlemen to sell their produce and are likely to be exploited to varying extent. Under such circumstances, it is highly necessary to increase milk productivity of milch animals and also to improve the mil k quality, ultimately to result in higher income of dairy farmer. Moreover, the major source of their income is farming followed by animal husbandry in which tribal community play an important role. The success to sustain and enhance milk production entire ly depends on farmers' awareness about scientific animal husbandry practices coupled with value addition in milk. Farmers need regular advice, constant follow up, timely reminder and good coordination to take action on these matters of their interest. Ther efore, it is necessary to demonstrate/show the benefit of the programs being suggested to them by massive use of audio visuals and fruitful extension programs/services. If they are exposed to training programs on ‘low cost production’ and ‘suitable technol ogy’, these may help them to make aware and enhance their farm production, milk productivity, per capita income and thereby of improve their socio -economic status. Considering this, Establishment of Dairy Vigyan Kendra, Vejalpur was sanctioned in 2012 to provide the opportunities to tribal community for understanding new technology as well as for improving production skills through various training programs, which will be helpful to stop migration for labour work from village to cities.

Dairy Vigyan Kendra ( DVK ) is first of its kind in India for catering training needs of dairy farmers. The programs and activities are technically guided by Directorate of Extension Education, Kamdhenu University, Gandhinagar.

Management and Administration

The Panchmahals district is the operational area of Dairy Vigyan Kendra, Vejalpur; which is funded by Government of Gujarat under Plan Scheme under the administrative control of Kamdhenu University (KU) and governed by the KU rules. Panchmahals district located between 20.300 to 23.300 N latitude and 73.150 to 74.000 E longitudes and at 217 m AMSL (above mean sea level). Panchmahals district is within the border of Dahod District to the east, Vadodara district to the south, Rajasthan state to the east and Kheda district to the west. The holy temple of Mahakali Mataji, Pavagadh is situated South West of Panchmahals. The total geographical area of the district is 5138 km2. For administrative convenience, the district has been divided into 11 taluka s and 669 Gram Panchayats with 1213 villages. Agriculture and animal husbandry still are the main source s of livelihood for the rural people of the district.

The farming sector is undergoing dual stress, on one hand it has become energy intensive using more natural resources to produce more output while on the other hand it has little scope to reach potential output due to urbanization and decreasing land holding per capita. Under the present circumstances, diversification through various enterprises like horticulture and dairy has become the altern ative means to meet the future demands. The interventions through nurturing entrepreneurial and technical skills in rural youths for self -employment , particularly with dairy farmers are the need of the hour.

CONTACT INFORMATION

Dr. Satish Parmar
Assistant Professor & Head
Dairy Vigyan Kendra - Vejalpur
C/o S heth M. C. College of Dairy Science
Kamdhenu University – Anand – 388 110
Mobile: 9978415906

MANDATE AND OBJECTIVE:

The mandate of DVK is to train dairy farmer of various section in the operational areas, so that they can improve their hidden capacities for their better socio -economic status. This could be achieved by spelling out specific objectives from time to time.

The objectives are:

1. To establish a model centre for preparing package of Dairy and animal husbandry practices on scientific recommendations suitable to different categories of livestock farmers of the concerned area.
2. To organize specialize training programs, demonstrations and to provide training facilities, multifaceted information and communication for popularizing latest technologies to livestock farmers.
3. To organize extension activities like farmer’s day, group discussion for higher milk yield, clean milk production, scientist/ livestock farmer interactions etc.
4. To impart knowledge and skill in animal husbandry, dairying, health and nutrition etc. to the livestock farmers for enhancing milk productivity and milk quality.
5. To establish the Livestock Farmers Society (LFS) in the villages and to train the members of LFS in leadership communication & co -operative for TOT.
6. To know/collate constrains faced by the livestock farmers/feedback in adopting the scientific recommendations/modern animal husbandry practices and to suggest remedial/alternatives measures to solve them.
7. To conserve the bio -diversity through conservation & improvement of the indigenous livestock.
8. To augment feed & fodder resources and capacity for manufacturing of balanced cattle feed, bypass protein feed and area specific mineral mixture.
9. To publish animal husbandry and dairy related literature for dissemination of recommended technologies.

ROLE OF DVK IN THE PRESENT CONTEXT

DVK has to play a vital role for upliftment of dairy farmers. The Government of India has implemented the ATMA and RKVY projects in district under NATP 2ndphase. Under the concept of ATMA, all line departments have to function at district level. Dairy farmers of Panchmahals district require capacity building in various area s of animal husbandry. The dairy farmers may be trained in the following areas , namely

1. Scientific dairy farming
2. Value addition of milk (Paneer, Lassi, Khoa, Peda, Gulab Jamun, etc)
3. Clean milk production
4. Scientific calf rearing
5. Breeding practices
6. Importance of indigenous breeds of cattle and buffalo es
7. Health care practices
8. Feeding and water management practices
9. Housing management
10. Winter, summer and monsoon management
11. Increase animal milk production
12. Fodder production and its management
13. Balance ration for animals
14. Importance of mineral mixture, salt and water
15. Animal by -products and their use
16. Biogas plant
17. Animal insurance
18. Various Governments schemes
19. Economic performance of animal husbandry
20. Zoonotic diseases and their control
21. Parasitic diseases and their control
22. Nutritional diseases and their control
23. Metabolic diseases and their control
24. Importance of Vaccine and their schedule

LINKAGES WITH DIFFERENT ORGANIZATIONS

1. The Panchmahal District Cooperative Milk Producers' Union Ltd. , Godhra
2. Departmen t of Animal Husbandry , Panchmahals
3. Agricultural Technology Management Agency (ATMA) , Panchmahals
4. College of Veterinary Science & Animal Husbandry, KU, Anand
5. Farmer Training Centre, Godhra
6. Centre for Environment Education & LBCT, Halol

ACTIVITIES OF DVK, VEJALPUR

The activities conducted by DVK, Vejalpur include the following:

1. One day training programme
2. Three days training programme
3. Vocational training programme
4. Animal health camp
5. Calf rally
6. Tick control programme
7. Deworming programme
8. Exposure Visits and Participation in Krushi Mela
9. Sibir
10. Demonstration
11. On Farm Testing (OFT)
12. Farm & Home Visit s
13. Day Celebration
14. Krushi Goshthi
15. Extension literature distribution
16. Research in Extension Education
17. UG Teaching
18. PG Teaching

Extension Activities

Total number of One day training, Three -days training, Shibir & Krishi Goshthi organized and participants trained since inception

Total number of animal health camps organized and animals treated since inception

Total number of Tick Control Programme organized since inception

Total number of Deworming Programme organized since inception

Total number of FLD on Mineral Mixture since inception

Demonstration conducted on Sorghum COFS -29 seed

Demonstration conducted on Lucerne seed and No. of beneficiaries

Demonstration conducted on Hybrid Napier grass Rooted slips

Demonstration conducted on Moringa Seeds (PKM2)

Total extension literature distribution since inception

Total number of Farm & Home Visit Programme organized since inception

Total number of Field Exposure Visits organized since inception

Special Day Celebration

Calf Rally organized and No. of farmers & calf participated

Information providing through Mobile call/ SMS/ Email to dairy farmers

Vocational Training Programme since inception

Research in Extension Education

Publications

STAFF POSITION

Statement of Staff Position as on 25-08-2025

One Day Training Programme Organized at Different Talukas

Three Days Training Programme Organized at SMC College of Dairy Science, KU, Anand

Exposure Visit Programme

Khedut Shibir

Khedut Animal Health Camp Organized at Different Talukas

Tick Control Programme at Village Level

Front Line Demonstration

Extension Literature Distribution & Deworming Programme Organized at Different Talukas

Tree Planation at Village Level

INTRODUCTION

Dairy Vigyan Kendra (DVK), Chotaudepur is established in the year 2025 for promoting scientific dairying practices among dairy farmers including folks rearing small ruminants in the Chotaudepur District, a tribal district in Gujarat state. The scheme ‘Dairy Vigyan Kendra, Chotaudepur’ is established to propagate the dissemination of the scientific dairying practices among the dairy farmers. It will focus on strengthening the activities pertaining to the extension programmes being carried out like the scientific knowledge of dairying practices and value addition of milk and milk products to the stakeholders of Chotaudepur District. Training and knowledge to tribal dairy farmers about scientific dairy farming practices, ensuring better management of dairy animals, improving milk yield and overall animal health will make the farmers to consider the dairying as a potential source of income generation. By promoting sustainable dairy farming, this scheme will enhance the livelihood of tribal farmers in Chotaudepur District. It will equip them with the skills and techniques to manage small dairy units efficiently. The scheme will be conducting training programs, workshops and field demonstrations to impart latest knowledge and adopt scientific methods for improved dairy farming by the tribal farmers of Chotaudepur. It will offer guidance on animal healthcare, feeding practices and breeding, ensuring healthier livestock and better milk production. The scheme will encourage the formation of self -help groups and cooperatives, enabling farmers to access better markets for milk and dairy products, thereby increasing their income. Additionally, it will promote sustainable dairying practices and creates awareness about various government schemes and support, empowering dairy farmers to enhance their livelihoods effectively. The Dairy Vigyan Kendra in Chotaudepur will act as a catalyst to transform dairy farming into a more profitable and sustainable livelihood for the tribal community, ultimately contributing to their socio -economic upliftment.

OBJECTIVES

1. To establish a model centre for preparing package of Dairy and Animal Husbandry practices on scientific recommendations suitable to different categories of livestock farmers of the concerned area.
2. To organize specialized training programs, demonstrations and to provide training facilities, multifaceted information and communication for popularizing latest technologies to the livestock farmers.
3. To organize training programs of field level extension workers working in the field of dairy and livestock.
4. To organize extension activities like farmer’s day, group discussion for higher milk yield, clean milk production, scientist/ livestock farmer interactions, etc.
5. To impart knowledge and skill in animal husbandry, dairying, health and nutrition, etc. to the livestock farmers for enhancing milk productivity and milk quality.
6. To establish the Livestock Farmers Society (LFS) in the villages and to train the members of LFS in leadership communication & co -operative for TOT.
7. To know/collate constrains faced by the livestock farmers/feedback in adopting the scientific recommendations/modern animal husbandry practices and to suggest remedial/alternatives measures to solve them.
8. To conserve the bio -diversity through conservation & improvement of the indigenous livestock.
9. To publish animal husbandry and dairy related literature for dissemination of recommended technologies.

STAFF POSITION

Statement of Staff Position as on 25-08-2025

CONTACT INFORMATION

Dr. Jarita Mallik
Assistant Professor & Head
Dairy Vigyan Kendra Chhotaudepur
C/o Sheth M. C. College of Dairy Science
Kamdhenu University – Anand – 388 110
Mobile: 9375602262