Dr Jitendra Singh talks with food experts to boost the local cheese treat Science to help keep taste fresh and open new markets
Union Minister Dr Jitendra Singh recently met experts from top food research places. They talked about ways to make Udhampur’s famous Kaladi cheese stay fresh for more days. This popular dairy item from Jammu and Kashmir could then go to shops all over India and even outside.
Kaladi is a traditional cheese made from full-fat milk. People in Udhampur and nearby areas make it in the old way. It has a stretchy feel and milky taste, almost like mozzarella from Jammu. Locals love it in many dishes, and it got a GI tag a few years back. That tag helped create more jobs for families there.
The big problem is that Kaladi spoils quickly. It lasts only a few days without a fridge. This stops it from travelling far. The Minister said they must find simple scientific ways to fix this. Things like better packing, careful processing, and testing nutrients – all without changing the real taste or healthy parts.
He spoke with Dr Giridhar Parvatam from CSIR-CFTRI in Mysuru and Dr Zabeer Ahmed from the Jammu institute. They will work together on this project. First results should come soon, and full plans in six months. The team will also note down old making methods from different parts of Jammu and Kashmir. Then they can pick easy ways to make more of it.
Dr Jitendra Singh said any changes must keep the original flavour, feel, and goodness. He wants Kaladi to fit the “One District One Product” plan. This means more sales for local makers and better income for farmers and youth in villages.
The Minister feels this step will link old traditions with new science. Once the shelf life improves, Kaladi can become a hit in big cities and maybe get exported too. It will show off the rich food culture of the Dogra people.
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