National Dairy Research Institute

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Dr Kaushik Khamrui
Principal Scientist
Dairy Technology Division National Dairy Research Institute Karnal PIN – 132 001, Haryana Telephone No.: 0184 2259242(O) 9991883555(M) Fax: 0184 2250042
Current Research Area 
Probiotics, Dairy Drinks, Traditional Indian Dairy Products, Texture Analysis of Foods
  • M. Tech (Dairy Technology)
  • Ph. D (Dairy Technology)
Major Research Accomplishments
  •  Formulated, process-optimized, scaled-up and established commercial line for the production of Probiotic Drinks, launched commercially under the brand Mother Dairy, Delhi. The marketing campaign of this product was awarded International Dairy Federation’s prestigious 2008 IDF Marketing Award in the "Nutri-Marketing” category.
  •  Conducted basic research for the development of new food products, e.g., low fat, low sugar high fiber probiotic drink, whey beverages, concentrated & dried whey-based fruit juice mixes, functional butter, etc. 
  •  Optimised process technology for the production of traditional Indian milk-based beverages like Lassi and Chhach
  •  Developed a system for continuous milk coagulation for the production of fresh cheeses, paneer & chhana in collaboration with Agricultural & Food Engineering Department, Indian Institute of Technology, Kharagpur (patent pending). 
  •  Worked for the development of a system for continuous production of rasogolla (a traditional Indian milk product) balls in collaboration Indian Institute of Technology Bombay, Mumbai. 
  •  Developed a cost-effective bulk packaging system of dahi for institutional marketing
  •  Standardized methods to measure some of the physical attributes of foods like texture, and color, using state of the art instruments.
  •  Provided inputs in developing food standards, safety and sanitary regulations, and raw material specifications.
  •  Educated and trained to the personnel involved in manufacturing new products on production and quality assurance related issues 
  •  Liaised with technical and commercial colleagues in procurement, sales and technical service, marketing, legal and distribution on selecting products from suppliers, finalizing specifications, preparing product costing, labeling and logistic requirements.
  •  Published research findings in acclaimed international food science journals.

    Guidance to students ( M Sc and Ph D ):
    Guided two M Sc Food Biotechnology Students from Sardar Patel University, V V Nagar, Gujarat
  • German Academic Exchange Service(DAAD) fellowship to carry out part of the research work at Federal Research Centre for Nutrition, Karlsruhe, Germany in Ph D
  • Indian Council of Agricultural Research’s (ICAR) Senior Research Fellowship in Ph D
  • Indian Council of Agricultural Research’s (ICAR) Junior Research Fellowship in M Tech
  • National Scholarship, Ministry of HRD, GOI during graduation
  • Training on "e-Learning Content Development and Management" at National Academy of Agricultural Research Management (NAARM), Hyderabad during October 19-29, 2010.
  • Training on "Data Analysis Using SAS (Statistical Analysis Software)at National Dairy research Institute, Karnal during January 24-31, 2011
  • National Training on Basic and Applied Approaches in Designing of Dairy Based Nutraceuticals and Functional Foods, 18-27 July, 2011 at NDRI, Karnal
  • Refreshers' Course in Agricultural Research Management during January 7-20, 2013 at National Academy of Agricultural Research Management(NAARM), Hyderabad.
Patents, Technology, Methodology, Genetic Stock, Variety, etc.:
  • A Process for Continuous Milk Coagulation (Indian Patent Application No 1105/KOL/2006)
  • A jacketed scraped surface vessel for kneading, heating, and concentration of high viscosity liquids and pastes (Indian Patent Application No 830/KOL/2006)
  • Khamrui, K. and Solanki, D. C. (2010). The relationship of textural characteristics with composition of Sandesh produced from various market milk classes. International J of Dairy Technology. 63 (3) 451-456.
  • Khamrui, K (2009). Storage related changes in probiotic milk drink packed in HDPE bottles. Fermented Foods Health Status and Social Well-being. Proceedings of the Fourth International Conference of Swedish South Asian Network (SASNET) on Fermented Foods, December 11-12, 2009, AAU Anand. pp 9-11.
  • Khamrui, K., Dutta, S and Dave, K. (2004). Effect of frying, freezing and rehydration on texture profile of paneer and relationships between it’s instrumental and sensory textural attributes. Milchwissenchaft(Milk Science International) 59 (11/12) 640-644.
  • Khamrui, K., Kumar, S and Bandyopadhyay, P. (2003). Instrumental texture profile of chhana podo as influenced by level of ingredients. Milchwissenchaft (Milk Science International) 58 (5/6)289-292.
  • Khamrui, K., Pal, D. and Rajorhia, G. S. (2001) Production of ready-to-reconstitute beverages from Cheddar cheese whey and Kinnow mandarin juice. Milchwissenchaft (Milk Science International).56 (10) 456-458.
  • Khamrui, K. and Pal, D. (2004) Effect of potassium metabisulphite and storage conditions on physico-chemical and microbiological changes of whey based Kinnow juice concentrate. J. Food Sci and Technol. 41 (4) 401-404.
  • Khamrui, K. and Pal, D. (2002). Application of reverse osmosis for concentration of Kinnow mandarin juice. J. Food Sci and Technol.39 (3) 310-312
  • Khamrui, K. and Goyal G. K. (1999). Microbiological changes in Cheddar cheese ripened in flexible plastic film. J. Food Sci and Technol., 32 (4) 147-148.
  • Khamrui, K. and Pal, D. (2003) Effect of storage temperatures on microbiological and sensory characteristics of whey based Kinnow juice powder. Indian J. Dairy Sci., 56 (2) 77-80.
  • Khamrui, K., Pal, D. and Rajorhia, G. S. (2001) Effect of potassium metabisulphite and storage conditions on sensory characteristics of whey-based Kinnow juice concentrate. Indian J. Dairy Sci., 53 (2) 137-142.
  • Khamrui, K. and Pal, D. (2011) Storage related changes in some chemical & physical properties of why-based Kinnow juice powder. Indian J. Dairy Sci., 64 (3) 198-204.
  • Parmar, P., Khamrui, K., Devraja, H. C. and Singh, R. R. B. (2013). The effects of alcoholic extract of Arjuna (Terminalia arjuna Wight & Arn.) bark on stability of clarified butterfat. Journal of Medicinal Plants Research. 4 (35) 2545-2550. DOI: 10.5897/JMPR2013.5114.
  • Mandal, S., Hati, S., Puniya, A. K., Khamrui, K. and Singh, K. (2014). Enhancement of survival of alginate-encapsulated Lactobacillus casei NCDC 298. J of Science of Food and Agriculture. Published online. DOI 10.1002/jsfa.6514.
  • Rathod, G. S., Khamrui, K, Devaraja, H. C. and Mandal, S (2014). Effect of different ingredients on colour chraracteristics of dietetic peda. Journal of Dairy Science and Technology 1(3)7-16.
  • Nalwade, V., Puri, R, Lodh, J and Khamrui K. Instrumental colour profile of dieteic Sandesh as function of ingredients using Response Surface Methodology. Indian J Dairy Sci. 67 (6) 9-11.
  • Rathod, G. S., Khamrui, K (2014). Instrumental texture profile of reduced calorie Peda as a function of ingredients using Response Surface Methodology. Accepted for publication in International Journal of Dairy Technology.
  • Raj, A., Khamrui, K, Devaraja, H. C., Mandal, S (2014). Optimization of Ingredients of a Chhana (heat acid coagulated milk curd) based Low Fat Spread Using Response Surface Methodology. Accepted for publication in International Journal of Dairy Technology.
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