Dirang, 23 July 2020: ICAR-P – National Yak Research Centre, Dirang organized a three-day training programme "Quality Control and Processing of Yak Milk" from 21.07.2020 to 23.07.2020 with the aim of creating various value-added products from milk. In view of the importance of cleanliness in the COVID-19 pandemic, to keep the income stable from milk and milk products through voluntary and quality control, this training was co-ordination by Dr. Tarun Pal Singh, Dr. Joken Balm and Shri P. Namje. The main objective of this programme was to provide training to the participants above hygiene and quality control measures in such conditions, especially to ensure clean milk production and processing. In training, consumers included lectures on the first and after measures of milk exploitation, to ensure safe milk from healthy animals.
Participants were given extensive training on the processing of various value-added yak milk products such as cream, ghee, yogurt, lassi, shrikhand, fondant, khoa, rasgulla, rose berries, paneer, paneer pakora, kheer, whey drink. For organizational assessment and marketing, in terms of packaging and presentation, quality checking was also an important aspect of training. The programme can be an early effort for the "Sustained India" scheme of Hon’ble Prime Minister through capacity building of tribal communities. The total thirteen (13) tribal youths and youths of Sangti, Thembang, Nameshu, Jyotinagar and Yewang villages under the Diang Sub-Division participated in training. In this important topic, in order to successfully conduct training, Dr. P. Chakrabar, Director (Charge) congratulated Dr. T.P. Singh and his co-operators and appealed to the participants to bring the knowledge earned from this training as soon as possible in use to become self-sufficient.
