New tech to fortify dairy products

KARNAL: National Dairy Research Institute (NDRI), Karnal, celebrated the 93rd birth anniversary of Varghese Kurien, father of 'white revolution' in India, on National Milk Day on Thursday. On the occasion, Professor Harjinder Singh, director, Massey Institute of Food Science and Nutrition, Massey University, New Zealand, delivered a lecture on the importance of 'iron binding properties of milk a new way to fortify foods'.
He spoke on the new technologies developed at his university for fortifying dairy foods with iron. Prof Harjinder emphasized it would help in combating iron deficiency in human beings, particularly women and children, in various parts of the world. He also inaugurated an eight-day model training course in 'capacity building of extension functionaries on climate resilient livestock farming.'
NDRI director and vice-chancellor A K Srivastava presided over the function. In his address, he expressed his concern on the problem of iron deficiency among the Indian population. tnn
Two scientists from the University of Queensland, Australia, Bhesh Bhandari and Sangeeta Prakash also shared their research work on making dairy products more nutritious.