Globalization has enabled people of various nationalities to travel around the globe with ease and settle in countries with convenient economic opportunities. Seeking a good quality of life, the Indian diaspora has spread across the world and successfully established themselves in North America, Europe, Caribbean islands, Africa, New Zealand & Australia.

People in different countries are often amazed by the diversity of the Indian culture, customs and traditions. Subsequently, Indian food and food habits are also greatly appreciated by the indigenous population in different parts of the world. Needless to say, Milk plays an important role in a wide range of specialized Indian sweet delicacies.

In addition to the traditional milk products such as Dahi, Lassi, Shrikhand, Khowa, Kulfi, Paneer and Ghee, various entrepreneurs have made innovative attempts to bring out interesting flavours to suit different taste buds. Milk based sweets such as Gulab Jam, Sandesh, Rasgulla, Kalakand, Milk Cake, Rabadi, Pedha & Basundi are also in great demand for satisfying sweet tooth cravings.

However, there has been very little, if any, scientific approach to the manufacturing processes of these high demand products to suit the mandatory Food & Safety Standards required by foreign markets. This prevents the entrepreneurs from producing consistent quality products on a large scale as well as expand their product offering under hygienic and aseptic conditions. Businesses have also found to be wanting on the marketing front to reach their products to the global markets.