Current status of traditional fermented dairy products that include kalari, churpi and kudaan cheese reveals the lack of technology and marketing which confines their presence to their native production areas. The main causes include the non-standardized processing, poor storage and transportation facilities. Also lack of innovative public policies, with very little interaction and coordination with local government bodies, local producers, sellers, and consumers of the traditional cheeses as a major barrier to the development of a formal and organized market for these traditional products. The study will explore the scientific interventions in facilitating the development of a value chain and the market for such traditional products. The proposal will cover the major scientific gap on the value chain development of these traditional cheeses at the level of small farm units in the Himalayan region of Jammu and Kashmir. These traditional cheeses are high value dairy products that have potential to raise per capita income of the small dairy farm holders in the Himalayan belt of Jammu and Kashmir. The current proposal targets promoting novel initiatives in the form of scientific interventions for sustainable livelihood by developing and demonstrating the standard ized methodology for the production of these traditional cheeses. The demonstration will also include hygienic manufacturing and packaging of the products. Process standardization will improve the yield of the products with maintained quality and safety. The objectives of the proposal are outlined as while detailed description of each objective with methodology and expected outcome is illustrated in Annexure 2 ? To standardize and mechanize the process methodology for each of the product (kalari. chirpi, and kudaan) using response surface methodology (RSM).
? To evaluate the quality of each product with respect to their chemical composition, microbiology, bioactivity and sensorial properties
? To develop the packaging material from available resources of their localities to extend the shelf life of the traditional products.
? To demonstrate the standardized methodology and edible film development to the women folk of the nomadic tribes involved in the production of kalari, churpi, and kudan.