A two-day national seminar was organized by the Department of Agriculture and the Department of Home Science of Shri Ram College to commemorate National Milk Day. The seminar was conducted by Honorable Dr. S.C. Kulshrestha, Chairman SRGC, Dr. Pramod Sirohi, Deputy Director Agriculture, Muzaffarnagar, Dr. Jitendra Gupta, Chief Veterinary Officer, Muzaffarnagar, Dr. Sweta Arya, Senior Scientist, Krishi Vigyan Kendra, Baghra, Prof. Suchi Mittal, College Director Dr. Ashok Kumar, Principal Dr. Prerna Mittal, Dean Academic Dr. Vineet Sharma, Dr. Sweta Rathi, Head of the Department of Home Science, and Dr. Mau Naeem, Head of the Department of Agriculture.
In this seminar, students presented 105 types of milk products (liquid, heat-desiccated, frozen, condensed, fermented, fat-rich, curdled milk, dried, and by-products) and 55 posters and 23 papers on the topic of milk and milk products. All participating students received certificates, and the winners were honored with mementos.
Dr. S.C. Kulshrestha, Chairman of Shri Ram Group of Colleges, reviewed all the products and explained to the students that they develop skills through milk product technology by engaging in practical and theoretical learning processes that encompass various aspects of dairy science. This field helps students gain proficiency in areas such as dairy processing, product formulation, quality control, and innovation. Skill development through milk product technology is facilitated by practical laboratory skills, where students learn to operate dairy equipment, perform milk testing, and conduct quality assessment, thereby enhancing their technical capabilities.
Dr. Jitendra Gupta explained that our country ranks first in the world in milk production, and students gain experience in product development, creating new milk products such as cheese, yogurt, butter, and fermented dairy items, which enhances creativity and problem-solving abilities. Training in quality assurance and safety, including hygiene standards, contamination control, and food safety protocols, increases their focus on quality and safety measures. Process optimization allows students to analyze and improve manufacturing processes, developing critical thinking and analytical skills. Research and innovation, through participation in research projects, fosters innovation and adaptability in developing sustainable and consumer-preferred dairy products.
Dr. Shweta Arya said that today is a very important and happy day for us because it is the birthday of Dr. Verghese Kurien, who brought about the White Revolution in our country, and today we are number one in the world in milk production. Dr. Verghese Kurien made significant efforts to promote the dairy sector, leading to the progress of farmers and the significant growth of the dairy sector in the country.
Dr. Suchi Mittal said that milk is a complete food for our lives. It protects our body from many diseases and provides strength. From birth to old age, milk is the only product that is easily digestible and energizing.
Dr. Ashok Kumar explained that the vitamins and micronutrients found in milk strengthen the body and protect against diseases. Nature provides milk from a mother's udder to her child so that the child can be physically strong, protected from diseases, and gain energy.
Dr. Naeem said that Dr. Verghese Kurien was born on November 26, 1921, in Calicut, Kerala. Therefore, after obtaining his master's degree, he joined Kaira Cooperative Milk Union Limited as an officer. Later, its name was changed to Anand Milk Union Limited. Dr. Verghese Kurien is the founder of Amul and is also known as the father of the White Revolution. He has been honored with numerous awards. Today, our country produces 239 million tons of milk, with a per capita consumption of 471 milliliters per day, a testament to Dr. Verghese Kurien's contributions. Milk is a substance rich in fat, protein, lactose, minerals, and vitamins, which we consume in liquid form or as products (butter, ghee, khoya, kulfi, paneer, ice cream, etc.).
Dr. Shweta Rathi explained that understanding market trends and product positioning through business and marketing skills prepares students for entrepreneurship and career opportunities in the dairy industry. Environmental and sustainability awareness, including learning about eco-friendly processing methods, enhances their understanding of sustainable practices in dairy technology.
All the faculty members of the Agriculture Department and the Home Science Department were present as co-organizers of this program.