The Indian Dairy Association (IDA) North Zone (Punjab Chapter) in association with College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University celebrated World Milk Day 2024. The event, held under the theme "Unveiling th
e Benefits of Fermented Dairy Products,"highlighting the numerous health advantages and the importance of fermented dairy products in daily diet and human health.
Dr. Inderjeet Singh, Vice Chancellor highlighted World Milk Day's role in promoting dairy's nutritional value and reaffirmed the university’s dedication to advancing dairy science through education, research, and community engagement. Dr. R.S. Sethi, Dean, College of Dairy and Food Science Technology, stressed the benef
its of fermented dairy products such as Dahi, lassi, and cheese, citing their probiotic properties that support digestion, immune health, and overall well-being. He urged greater public awareness to promote the consumption of fermented dairy foods.
S. Inderjit Singh Sran, Chairman of Indian Dairy Association (Punjab Chapter) delivered the welcome address and informed that more than 250 participants from different dairy industries; dairy development department; faculty and students of Vet Varsity and PAU besides the dairy farmers attended the program. The event comprised a series of i..jpeg)
nformative talks by the specialists comprising Dr. Ramit Mahajan, Professor of Gastroenterology, Dayanand Medical College and Hospital, Ludhiana, who emphasized the
critical role of gut health in immune function and mental well-being; Dr. Kiran Bains, Dean, College of Community Science, P.A.U, highlighted the impact of fermented dairy products on the gut microbiome. Dr. G.S. Rajorhia, former President of IDA and Principal Scientist provided insights into strategies for expanding the diversity of fermented milk products in the market.
The event concluded with a vote of thanks delivered by Dr. P.K. Singh, Professor and Organising Secretary of the seminar. He emphasized the crucial role of collaboration between academic institutions and industry organizations in advancing dairy science and technology for the betterment of society.
