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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2020, Volume : 8, Issue : 5
First page : (90) Last page : (97)
Article doi: :

Extrusion Technology in Dairy Industry: A Mini review

Kushal Kumar Sandey* , Bhawtosh Goel, Swaminathan Karthikeyan, Ashok Agrawal, Bhushan Meshram, Raghvendra Sahu and Chandrahas Sahu
College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, G.E. Road, Labhandi, Raipur (Chhattisgarh) 492012 India
*Corresponding Author E-mail:
Received: 22.06.2020 | Revised: 28.07.2020 | Accepted: 8.08.2020 


Extrusion technology has become a very popular and is being increasingly used for the manufacture of food products. It is utilized in many areas of the food industry, including the production of snack foods, breakfast cereals, animal feed, and other diverse food products.  Many workers have attempted to modernize and scale-up the production processes of Traditional Indian Dairy Products through technological and engineering innovations. Extrusion is a very useful technology for dairy processing operations involving conveying, mixing, kneading, cooking, shearing, shaping etc. which is yet to be exploited by the dairy industry.

Keywords: Extrusion, Extruder, Milk, Milk Products, Dairy Industry.

Full Text : PDF; Journal doi :

Cite this article: Sandey, K.K., Goel, B., Karthikeyan, S., Agrawal, A., Meshram, B., Sahu, R., & Sahu, C. (2020). Extrusion Technology in Dairy Industry: A Mini review, Ind. J. Pure App. Biosci. 8(5), 90-97. doi: