00:30My name is Dr. Tejinder Paaz Singh. I am an assistant professor in the Dairy Microbiology Department in the College of Dairy Science and Technology in LUVAS.
00:39We were basically working on the paneer.
00:42We know that we eat a lot of money in India.
00:45All people love the paneer.
00:47But during the presentation of the paneer, we see a couple of products that we call the paneer.
00:52When the paneer is made in the house, or when we make the paneer,
00:57we get a lot of water pollution.
01:03We know that there are many milk constituents,
01:08such as some whey proteins,
01:10they go away from the whey.
01:13We are trying to make this whey.
01:18Because there are large companies who have techniques
01:22that we convert into whey powder.
01:24And we feed them and use many drinks.
01:27We have tried to make this whey.
01:30As easy as possible, we can convert it into a product.
01:34Which we can use.
01:36What did we do?
01:37Kaffir is such a drink that we get in European countries.
01:41We make kaffir with milk.
01:43So, while we use those, we have made a kaffir-like drink from whey.
01:49Which we call paneer whey kaffir.
01:51So, this is the advantage of the whey,
01:53that the whey is not going to get rid of it.
01:56Which we can use it in a product.
02:00Which we can use our health.
02:01And we can use it to re-route.
02:03We can use the waste in the product.
02:05So, when we made this product,
02:08we have made a kaffir culture.
02:10And this is a fermented product,
02:12which had acid,
02:13a little alcoholic content,
02:14a carbon dioxide.
02:15So, this is an effervescent,
02:16a refreshing drink,
02:17which we can drink in the house.
02:19And this is the advantage of,
02:21which we have learned from a food testing laboratory.
02:24So, we have found that,
02:25in this product,
02:26which is a low-sodium category,
02:29there are low calories.
02:31So, those who want to take care of their health,
02:33who want to get low-calorie products,
02:35this is very good for them.
02:37Because we have sodium content,
02:38which we can do with BP,
02:40which we can take care of,
02:41those who can save us.
02:42If we have lactose content,
02:43we can do lactose intolerance.
02:46So, this is what we have made.
02:48Sir, the drink that you have made,
02:50what do you have learned from that drink?
02:55We usually drink cold drinks.
02:57In cold drinks,
02:58it is mostly sugar.
02:59Because it is a milk-originated product.
03:02So, the nutrients from the milk,
03:04which are waste,
03:05we can consume it.
03:07So, it is a benefit.
03:08With that,
03:09we have added probiotics to it.
03:11And the caffeine culture,
03:12we both know that,
03:14the gut micro-fluorosis,
03:16the gut bacteria,
03:17which are good bacteria,
03:18which are good,
03:19and our gut health is good.
03:21Like today,
03:22we also know many products and products.
03:26That's how we use it.
03:28So,
03:30what do you have to add?
03:34We have to add to that.
03:35We can use this one.
03:37In many cases,
03:38we can use this one.
03:39We can use this one.
03:40We may use this one.
03:41We can use this one.
03:42We can use this one.
03:43This one is really good.
03:44And the fruit flavor is good.
03:45So,
03:46we can use this one.
03:47foreign
03:57foreign
04:01foreign
04:07foreign
04:09we give a lot of information and we also have a technology incubation center.
04:15So, if someone wants to use this technology or use it, or wants to use it,
04:20then they can help us in the university.
04:23And if they approach us, then we will tell us what kind of technology they will use it.
04:31How much technology has this technology?
04:35Today, if we see that everyone has a lot of attention to their health,
04:41then the benefits of this technology will help them,
04:44or they will love it,
04:47so that it will be greater than it,
04:49and people want to use it.
04:51If they leave a cold drink, then they will be good for another drink,
04:55so that they will make their health,
04:57and they will get a refreshing drink.
05:00In order to prepare for this product,
05:02they will be able to prepare for you.
05:05Yes.
05:06My sister is Harisha Devi.
05:09In addition to my sister,
05:10there are other teachers.
05:12Dr.Ruby, Dr.Dairy Technology, Dr.Vanna.
05:15We all have done a lot of work on this.
05:18We have done a lot of work on chemistry.
05:20We have done a lot of work on chemistry,
05:22and we have done a lot of work on microbiology.
05:24we've done a lot of work on chemistry.
05:30We care about that.
05:32How do we manage the materials from this technology and how does this product work work?
05:35As I've mentioned,
05:36it's our Technology Incubation Centre.
05:38It's also known for us on the website,
05:40on LUAS.
05:42We can also use mail via e-mail.
05:44There are also phone number that can be available.
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