Ludhiana, 22 June 2024– The Indian Dairy Association (Punjab Chapter) and the College of Dairy and Food Science Technology at Guru Angad Dev Veterinary And Animal Sciences University (GADVASU) hosted a successful celebration of World Milk Day with a seminar on “Unveiling the Benefits of Fermented Dairy Products.” The event brought together industry professionals, academicians, and dairy enthusiasts to explore the latest advancements and benefits of fermented dairy products.
Opening Ceremony:
The event commenced with the registration and welcome tea at 9:00 am, followed by a floral welcome of the chief guest, dignitaries, and speakers at 10:00 am. The dignitaries then lit the ceremonial lamp at 10:15 am, marking the official start of the seminar.
S. Inderjit Singh Sra, Chairman of IDA (Punjab Chapter), formally welcomed the attendees and highlighted the importance of recognizing fermented dairy products alongside traditional dairy items like milk, paneer, and ghee. Dr. R.S. Sethi, Dean of the College of Dairy and Food Science Technology, emphasized the significance of dairy in addressing India’s protein deficit and the benefits of fermented foods for gut health and immunity.
Guest Addresses:
Sh. Rahul Saxena, Chairman of IDA (North Zone), reminisced about his experiences visiting universities and stressed the importance of including fermented products in dairy processing units to enhance profitability. He shared insights from his tenure in Rajasthan, where he developed standardized procedures for fermented products.
S. Kuldeep Singh Jassowal, Director of the Dairy Development Department, Punjab Government, spoke about the collaborative efforts of the PDDB, university, and IDA in supporting dairy farmers and the industry.
Keynotes and Highlights:
Dr. Inderjeet Singh, Vice Chancellor of GADVASU, delivered the keynote address, emphasizing the economic value of milk and the potential of fermented dairy products as healthier alternatives to processed foods and carbonated drinks. He highlighted traditional Indian fermented dairy products like raabri and carbonated lassi, advocating for their commercialization.
Technical Sessions:
The seminar featured several technical sessions by distinguished speakers:
1. Dr. G. S. Rajorhia, Past President of IDA: Discussed the diversification of fermented milk products for expanding markets.
2. Dr. Kiran Bains, Dean of the College of Community Science, PAU: Highlighted the impact of fermented dairy products on gut microbiota and overall health.
3. Dr. Ramit Mahajan, Professor of Gastrology, DMCH Ludhiana: Explored the crucial role of gut health in immune function and mental well-being.
4. Sh. Amam Jain, Jain Chemico, India Channel Partner of Bioprox (France): Talked about the benefits of fermented products on daily life and health.
5. Sh. Satyendra Prasad, DGM of Verka Mega Dairy: Presented the current status and future scope of fermented dairy products.
The technical sessions concluded with a lively question-and-answer session, followed by a vote of thanks from Dr. P.K. Singh, Organizing Secretary.
Other notable speakers included Dr. G. S. Rajorhia, who discussed the historical and future growth trends in the dairy industry, and Dr. Kiran Bains, who explained the complex relationship between gut microbiota and health.
Industry Insights:
Representatives from Bioprox and Verka shared their perspectives on the market status, future projections, and technological advancements in the processing and packaging of fermented dairy products.
Closing Ceremony:
The event concluded with the felicitation of dignitaries and a hearty lunch at the University Guest House. The seminar successfully fostered a platform for knowledge exchange, highlighting the crucial role of fermented dairy products in enhancing nutrition and promoting health.
Organizing Committee:
The event was meticulously organized by S. Inderjit Singh Sra, Dr. R.S. Sethi, Dr. P.K. Singh, Dr. Navdeep Dham, and Dr. Nitika Goel, with the support of several sponsors from the dairy industry.
Conclusion:
The World Milk Day celebration at GADVASU was a resounding success, shedding light on the innovative potential of fermented dairy products and their significant benefits for health and the economy. The collaborative efforts of academia and industry showcased the strength of the dairy sector in driving nutritional advancements and supporting sustainable agricultural practices.
