Jammu & Kashmir’s GI-tagged traditional cheese, Kaladi, is undergoing a scientific transformation aimed at extending its shelf life, enhancing value addition, and expanding its reach beyond regional markets. Researchers at the CSIR-Central Food Technological Research Institute have successfully increased the refrigerated shelf life of Kaladi to 21 days without affecting its taste, texture, quality, or nutritional value, addressing one of the biggest barriers to wider commercialization.
The initiative, supported under the Government of India’s One District One Product (ODOP) framework, seeks to preserve the cheese’s traditional identity while making it suitable for broader food applications and modern retail channels. Kaladi, often referred to as the “Mozzarella of Jammu,” is a GI-tagged dairy product from Udhampur traditionally made from full-fat milk and known for its distinctive stretchable texture and rich flavor.
Scientists from CFTRI and CSIR-Indian Institute of Integrative Medicine are also working on nutrient profiling, value addition, packaging improvements, recipe diversification, and standardized production methods to improve marketability and export potential. Industry experts believe the scientific upgrade could strengthen local dairy entrepreneurship, create new income opportunities for rural producers, and position Kaladi as a premium indigenous cheese for national and international markets while preserving Jammu & Kashmir’s culinary heritage. (Kashmir Ahead)
Source: Dairynews7x7 17 June, 2026 Read full story here
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