College of Dairy Science & Technology, GADVASU launched a new variant of Ice cream named Yog-Ice Cream. It is having the fun and enjoyment of traditional Ice cream coupled with the taste and flavour of yoghurt. In other words, it is a complete pack of health and enjoyment. Traditionally fermented milk products are considered good for gastro-intestinal health and also have other health promoting properties like anti-diarrhoeal, immune system stimulation, anti-carcinogenic, eduction in serum cholesterol, improvement in inflammatory bowel disease etc. Yog-Ice Cream is a suitable vehicle for the delivery of health promoting Lactic Acid Bacteria (LAB) to consumers in delicious form of food matrix. Lactic acid bacteria improves the lactose digestibility and is beneficial especially for lactose intolerant people. Available research have proved the fact that some of the species of lactic acid bacteria which are available in fermented dairy products play a vital role in the metabolism of cholesterol and thereby significantly reduces the serum cholesterol by regular consumption of fermented dairy products.
Dr. V.K. Taneja, Vice-Chancellor of GADVASU formally launched the product on the eve of Pashupalan Mela. He appreciated the effort put by the Dr. P.K. Singh and his team of the College of Dairy Science & Technology in developing the new variant of ice cream i.e. Yog-Ice Cream. Ice cream is considered as one of the most profitable enterprise of dairy industry. In India the ice cream Industry is growing at the rate of 14% annually. On this occasion Dr. S.P.S. Sangha, Dean, College of Dairy Science & Technology said that ice-cream business has ample untapped potential in India.
