1. Uncovering the
Benefits of
Packaged Milk

2. Why we need packaged milk
According to an
FSSAI Report in
February 2012
70% of the milk
in India is
adulterated

3. Why we need packaged milk
– Risk of Pathogens in the open milk due to surrounding
environment and Unhygienic Grazing Conditions
– Risk of Bacteria inside and outside the udder during milking
– Improper Sanitization while milking manually or mechanically
– Unsterile storage and transportation equipment

4. Loose Milk– A favorable home to
microbes
• In addition to being a nutritious food for
humans, milk provides a favorable environment
for the growth of microorganisms.
• Yeasts, moulds and a broad spectrum of bacteria
can grow in milk, particularly at temperatures
above 16°C.
• Microbes can enter milk via
cow, air, feedstuffs, milk handling equipment and
the milker.
• Once microorganisms get into the milk their
numbers increase rapidly. It is more effective to
exclude micro-organisms than to try to control
microbial growth once they have entered the
milk.Angulo FJ, LeJeune TJ and Rajala-Schultz PJ, Unpasteurized Milk: A Continued Public Health Threat, Clin Infect Dis. (2009) 48 (1): 93-100.

5. Pseudomonas Spoilage
Brucella Pathogenic
Enterobacteriaceae Pathogenic and
spoilage
Staphylococci
Staphylococcus aureus Pathogenic
Streptococcus
S. agalactiae Pathogenic
S. thermophilus Acid fermentation
S. lactis Acid fermentation
S. lactis-diacetyllatic Flavour production
S. cremoris Acid fermentation
Leuconostoc lactis Acid fermentation
Bacillus cereus Spoilage
Lactobacillus
L. lactis Acid production
L. bulgaricus Acid production
L. acidophilus Acid production
Propionibacterium Acid production
Mycobacterium tuberculosis Pathogenic
Bacteria commonly associated with
milk spoilage

6. Commonly used Milk Packaging
Technologies In India

7. Milk Vending machines
Bulk Vending by machines
through token systems
Advantages
• Can purchase small
quantity of milk
• Cost-effective
Disadvantages
• Hygiene and safety cannot
be ensured
• Handling of milk at variant
temperatures while
transportation can lead to
microorganisms growth.

8. Milk in Glass Bottles
Advantages
• Transparent and strong bottles
• Inertness to chemical substances
• Water and gas barrier
Disadvantages
• Difficulty in transportation
• Fragile and costly
• Loss of nutrients ( B vitamins)
due to effect of light
• Glass though 100% recyclable is
not environmentally friendly to
be recycled

9. Milk in Plastic Packets
Advantages
• Light and easy to transport
Disadvantages
• Can be easily adulterated
• The quality of plastic used
should be virgin
polyethylene only (LDPE,
LLDPE, HDPE or EVA)
• Short shelf life
• Need to keep at fixed
temperature in cold chain
constantly

10. Aseptically packaged milk –
New age technology of the
White Revolution

11. Milk in Tetra Pak
• Is Ultra Heat Treated
• Is aseptically packed
• Light and easy to transport
• Aseptic
• Preserves maximum nutrients – Vitamin C, Folic
acid and Riboflavin
• Has a longer shelf life
• Need not be refrigerated
• 100% recyclable

12. And Ensures Attributes of Good Quality
Milk
• Safe to drink
• Retains all nutrients
• Free from contamination &
adulteration
• Escapes the practice of
boiling which causes loss of
nutrients
• Does not require maintenance
of cold chain thus reducing
the chances of spoilage

13. Asepsis and Heat Treatment
of Milk

14. Asepsis and Aseptic processing
Asepsis is the state of being free from disease-causing
contaminants (such as bacteria, viruses, fungi,
and parasites) or, preventing contact with microorganisms.
Aseptic processing is the process by which a sterile (aseptic)
product (typically food or pharmaceutical) is packaged in a
sterile container in a way that maintains sterility.
Aseptic food preservation methods allow processed food to
keep for long periods of time without preservatives, as long
as they are not opened.

15. Methods of Heat treatment of Milk
Type of heat
treatment
Temperature Shelf-life
Pasteurization 72-75 o C , 15-40 sec 4-7 days
UHT 135-150 o C, 4-20 sec 6 months at ambient
temperature

16. UHT v/s Pasteurization
Parameters Pasteurization UHT
Heat treatment 63°C /30 mins or 72-
75oC for 15-20 s
138°C (280°F)/2 sec
Bacterial kill Some survival Nearly “sterile”
Shelf-life 10-21 days 1 month to 6 months
Storage Refrigeration Room temperature

17. However…
There are some myths around
Aseptically packaged milk

18. Source: 1- Study to evaluate the impact of heat treatment on water soluble vitamins in milk
J Pak Med Assoc Vol. 60, No. 11, November 2010
FactThe fact is Ultra heat treated milk which is aseptically packed has
lesser loss of nutrients as compared to loss of nutrients
due to faulty boiling practices.
Conventional boiling causes decrease in water soluble vitamins:
27% loss of Thiamin (B1),
27% loss of Riboflavin (B2)
29% loss of Niacin (B3)
24% loss of Vitamin B6
36% loss of Folic Acid
The values for vitamins B1, B2, B3, B6 and folic acid in boiled milk are significantly lower
than UHT treated packaged milk samples by 25.9, 75.0, 54.5, 63.16 and 38.1%
respectively.1
Myth- Aseptic packaged milk has lesser
nutritive value

19. Fact The fact is aseptic
packaged milk is the highest
quality milk available today
which is most suitable for children
because of its intact nutritive quality
and its ensured safety from
contamination and adulteration.
Myth- Aseptic packaged milk is not
suitable for children

20. So, If Technology Has a Solution Then Why
Not Adopt It …
• Aseptic processing ensures that everything in
the production chain is commercially sterile
including the food, packaging materials,
machinery and the environment in which the
packaging takes place.
• It removes all micro-organisms from
milk including bacterial spores.
• Ultra Heat Treatment (UHT) is given
to milk and the heating period is so
brief, it causes less damage to
nutrients and flavour compounds.

21. • Aseptic packaging involves transferring the UHT-treated
milk into pre-sterilized packages in a sterile
environment.
• Because of the sterile packaging, there is no risk of
contamination.
• Aseptic packaged milk has unparalleled hygienic quality
offering intact nutrients necessary for child’s growth
and development.

22. Choice of Every Healthcare
Professional – Aseptically
packaged milk!