White Truth Of Indian Dairy

Problems & Solutions

Milk and dairy foods have lots of calcium and other nutrients that make bones grow strong and healthy. Children especially need the calcium and other bone-building materials because their bones are growing more than at any other time in their lives.

Reference:

U.S. DEPA RTMENT OF HEALTH AND HUMAN SERV I C E S National Institutes of Health

National Institute of Child Health and Human Development

Milk- Imperative part of Child’s Nutrition

Calcium and vitamin D for child’s growing bones and teeth. These same nutrients help their bones stay healthy lifelong.

Protein for building a growing body. It also keeps your body in good repair.

Vitamin A for healthy eyes and skin.

Why Milk?

India is the second largest cow's milk producer, accounting for 8.7% of world production.

Country produced over 52 million tones in 2011.

Reference:

Agriculture and Horticulture Development Board (AHDB)

Milk Production In the Country

It is expected that India will increase its dairy output by 5 million tones to reach 132 million tones in 2012-13- Aparna Dutt Sharma, Chief Executive Officer, India Brand Equity Foundation (IBEF).

Milk Production In the Country

However…

THERE ARE SOME ISSUES CONCERNING MILK QUALITY IN THE COUNTRY

Contamination

Adulteration

Addition of Preservatives

Processing and Packaging

Wrong Boiling Practices

Risk of Pathogens in the surrounding environment due to Unhygienic Grazing Conditions

Risk of Bacteria inside and outside the udder during milking

Improper Sanitisation while milking manually or mechanically

Unsterile storage and transportation equipment

Challenge of maintaining Cold Chain

ISSUES CONCERNING MILK QUALITY

Addition of Preservatives in Loose Milk

The FSSAI study found that milk was being adulterated with:

Water Urea Detergents Bad Sugar Harmful chemicals Ammonium Sulphate

SOURCE: FSSAI

ISSUES CONCERNING MILK QUALITY

ISSUES CONCERNING MILK QUALITY

There are several health hazards that adulterants pose:

WaterReduces milk’s nutritive value; risk of water-

borne diseases Detergents

Can cause vomiting, nausea and gastritis Harmful chemicals

Can cause oesophagitis; liver and kidney damage

ISSUES CONCERNING MILK QUALITY

ISSUES CONCERNING MILK QUALITY

ISSUES CONCERNING MILK QUALITYExperts Speak

To prolong the keeping quality of milk in summer season, some local vendors add preservatives like sodium carbonate or sodium bicarbonate to reduce its acidity

Dr. Satish Kulkarni, Head, NDRI

A drop of formalin put in four liters of milk is enough to preserve it for 48 hours

Dairy Manager in North India

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On Milk Boiling practices

90.5 % of the women boil milk to kill germs,18% for shelf life

84% boil more than twice 55% boil recurrent more than 5 min 76% don’t stir on boiling 79% find boiling tedious 70% want alternative to boiling

IMA STUDY (2012): On 3000 women in 10 metros in India, age group 25-40 yrs ladies

Probable Health Risks of all these…

Over Boiling : loss of nutrients (Fatty Acids, Amino Acids, Carbohydrates, micro nutrients, etc)

Under Boiling: infections (viral, bacterial, fungal, parasitic and infections from bacterialspores)

Impact of wrong milk boiling practices

The health impact of drinking milk adulterated with these chemicals is worse for children.

The detergent in milk can cause food poisoning and other gastrointestinal complications.

High alkaline level can damage body tissue and destroy proteins.

The Indian Council of Medical Research reported

The long-term effects of urea, caustic soda and formalin are far more serious. 

Urea and formalin are particularly harmful for the kidneys, and since children consume more milk, hence are more exposed to related risks.

The Indian Council of Medical Research reported

Caustic soda harms the mucosa of the food pipe, especially in kids.

Other synthetic components can cause impairments, heart problems, cancer or even death.

The Indian Council of Medical Research reported

Innovation in Dairy Technology

Solution

UHT (Ultra High Temperature) treated milk not merely reduces the number of harmful bacteria but sterilizes it, and keeps its nutrition intact for more than 6 months without any preservative, irrespective of temperature.

Further, aseptic packaging of UHT milk ensures zero tempering and hence quality, from farm to doorstep.

UHT Treatment: The Dairy Technology Which Can Be a Way Out

THE UHT PROCESS ENSURES Minimal loss of Vitamins

VitaminsVitaminsB2B2 AADDB12B12B1B1B6B6 EE

Folic acid

Vitamins Boiling(%) UHT Treatment (%)

Thiamin 10 35Ascorbic Acid 25 90B 12 10 90Folic Acid 10 50Pyridoxine 10 50Protein (Denaturation) 1 87Vitamin D 0 0Biotin 0 0*SOURCE: FOOD PREOCESSING TECHNOLOGY, PJ FELLOWS 1988

THE UHT PROCESSEnsuring Minimal loss of Vitamins

• Commercially sterile environment

• Pre-sterilised packages

• Packaging material made of 75% paper

• The plastic and aluminum foil gives package stability and strength

• Protects product from moisture, oxygen, flavors and light and all external contaminants

• Tetra Pak cartons are 100% recyclable

ASEPTIC PACKAGINGProtecting what’s good – UHT

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