GADVASU comes out with new cheese items, ice creams

Ludhiana: In a delight for food lovers, the College of Dairy Science and Technology of Guru Angad Dev Veterinary and Animal Sciences University (Gadvasu) on Monday launched three dairy-based food products — goat milk cheese, ricotta cheese spread, natural vanilla ice cream — and musk melon ice cream during a food festival organized by the fourth-year students of BTech (dairy technology).

The dairy products have been prepared using milk produced at the Gadvasu dairy farm. Scientists claim that these products would provide health for consumers, wealth for farmers, and a new technology for the dairy industry.

Pranav Singh, associate professor of dairy technology and in-charge of the experimental dairy plant, said, “Students integrated musk melon with ice cream to give a natural flavour of the fruit. We generally do not get this flavor in the market, so it’s healthy and tasty. It will not only boost the demand for musk melons for farmers, but customers too will get a new product. The dairy industry will get a new technology. Therefore, it is a win-win situation for all consumers, farmers, and the dairy industry.”

Pranav said, “This ice cream is a good source of antioxidants and major amino acids. Besides, it promotes gut health and prevents body dehydration. Also, it is a rich source of potassium and water-soluble vitamins and minerals.”

Sharing details on goat milk cheese, assistant professor of dairy technology Nitika Goel said, “This cheese is highly digestive, having lots of minerals. People generally do not like goat milk for its typical flavour, but this cheese is loaded with healthfulness of goat milk.”

Goel said, “It is a good source of selenium, calcium, magnesium, B vitamins, and phosphorus. The cheese can also be used in pasta salad, sandwiches, cheese balls, spreads and dips and as pizza toppings too.”

Ricotta cheese spread is nutty in flavour. Goel said, “This product is rich in protein and we get around 12% protein per 100gm.

It has low calories as compared to conventionally processed cheese spreads and can also be consumed by lactose-intolerant persons. It can be used in bread as a dipping snack, in pasta, in salad dressings, or can be substituted for table butter.”

Gadvasu vice-chancellor Inderjeet Singh said, “June 1 is celebrated as milk day and the value addition of the milk is the right way to fetch maximum profits. The food festival will inculcate entrepreneurial qualities in students.”

The products will be available soon at the Gadvasu sale counter.