This document discusses issues related to milk quality in India. It notes that while India is a large producer of cow's milk, there are several problems with milk contamination and adulteration. Common adulterants include water, urea, detergents, and harmful chemicals which can pose health risks especially for children. Boiling practices can also affect milk nutrition if done improperly. The document proposes that new technologies like UHT processing and aseptic packaging can help address these issues by sterilizing milk while retaining nutrients and protecting it from contamination throughout the supply chain.

1. Problems & Solutions

2. 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

3. 
Calcium and vitamin D for child’s growing

Protein for building a growing body. It also keeps
bones and teeth. These same nutrients help their
bones stay healthy lifelong.
your body in good repair.

Vitamin A for healthy eyes and skin.

5. 

India is the second largest cow's milk producer,
accounting for 8.7% of world production.
Country produced over
2011.
52 million tones in
Reference:
Agriculture and Horticulture Development Board (AHDB)

6. 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).

8. THERE ARE SOME ISSUES
CONCERNING MILK QUALITY IN THE
COUNTRY

Contamination
 Adulteration
 Addition of Preservatives
 Processing and Packaging
 Wrong Boiling Practices

9. Addition of Preservatives in
Loose Milk CONCERNING MILK QUALITY
ISSUES
 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

10. ISSUES CONCERNING MILK QUALITY
ISSUES CONCERNING MILK QUALITY
The FSSAI study found that milk was being adulterated with:






Water
Urea
Detergents
Bad Sugar
Harmful chemicals
Ammonium Sulphate
SOURCE: FSSAI

11. ISSUES CONCERNING MILK QUALITY
ISSUES CONCERNING MILK QUALITY
There are several health hazards that adulterants
pose:
 Water
Reduces milk’s nutritive value; risk of waterborne diseases
 Detergents
Can cause vomiting, nausea and gastritis
 Harmful chemicals
Can cause oesophagitis; liver and kidney damage

12. ISSUES CONCERNING MILK QUALITY
Experts Speak
A drop of formalin put in four
liters of milk is enough to preserve
it for 48 hours
Dairy Manager in North India
“
“
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

13. 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

14. Probable Health Risks of all these…

15. 

Over Boiling : loss of nutrients (Fatty Acids,
Amino Acids, Carbohydrates, micro nutrients, etc)
Under Boiling: infections (viral, bacterial, fungal,
parasitic and infections from bacterialspores)

16. 


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
destroy proteins.
damage body tissue and

17. 

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.

18. 
Caustic soda harms the

Other
mucosa of the food
pipe, especially in kids.
synthetic
components
can
cause
impairments, heart problems, cancer or
even death.

19. Innovation in Dairy Technology

20. 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.

21. THE UHT PROCESS ENSURES
A
B2
D
B12
B E
B6
Minimal loss of Vitamins
Vitamins
Folic acid
1

22. THE UHT PROCESS
Ensuring Minimal loss of Vitamins
Vitamins
Boiling(%)
Thiamin
Ascorbic Acid
B 12
Folic Acid
Pyridoxine
Protein (Denaturation)
Vitamin D
Biotin
UHT Treatment (%)
10
25
10
10
10
1
0
0
*SOURCE: FOOD PREOCESSING TECHNOLOGY, PJ FELLOWS 1988
35
90
90
50
50
87
0
0

23. ASEPTIC PACKAGING
Protecting what’s good – UHT
M • 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

24. Thankyou
THANK YOU