National Seminar

on
Pure, Safe and Nutritious Milk

IDA Gujarat Chapter, AAU, Anand

11-12 December 2015
Brief Outline of the Presentation

1. Introduction
2. Consumers Perspective
3. Milk Adulteration
4. Milk Fortification
5. Emerging technologies in Dairy
industry
6. Safety & Standards
7. Bangladesh-Success story
8. Major Recommendations of the
Seminar
 What does it mean ?

Pure, Safe and Nutritious milk is the milk

derived from disease free healthy dairy
animals (which are fed adequate and
appropriate diet) by making use of proper
milking technologies/process and are free
from any adulterants & contaminants and
food borne microorganisms such as
pathogens etc. It should be free from
colostrum.
 Milk and Nutrition
Milk contains numerous nutrients and it makes a
significant contribution in meeting the bodys needs for
calcium, magnesium, selenium, riboflavin, vitamin B12
and pantothenic acid (vitamin B5).

The components of milk that are particularly important

for growth in undernourished children are protein,
minerals and lactose.

A diet that contains sufficient milk & milk products

provides 25-33 percent of the daily protein requirement
(about 200-250 ml of milk or 15-20 g of milk powder)
may have a positive effect on weight gain and linear
growth in children aged 6 months to five years who are
suffering from moderate malnutrition.
 Nutrition status
Nutritional status is influenced by three broad
factors: food, health and care.

Optimal nutritional status results when children

have access to:
Affordable, diverse, nutrient-rich food;
Appropriate maternal and child-care
practices;
Adequate health services; and
Healthy environment including safe water,
sanitation and good hygiene practices.

Child malnutrition can commonly be assessed

through measurement of a childs weight and
height, as well as through biochemical and
clinical assessment.
 Current Nutritional Status
Global Hunger Index (2015) reported that highest
hunger levels are found in Africa, South of Sub Sahara
and in South Asian countries.

About 795 million people worldwideroughly one in

nineare estimated to be chronically undernourished
in 20142016. In India, undernourished population
stands at 15%.

Incidence of stunting among the children in India

under 5 years of age is 39% and wasting is 15% .
Under- five mortality rate is estimated at 49.

In the light of 17 Sustainable Development Goals (SDG) , Milk has a significant

impact in treating under nutrition.
 Global Dairy Scenario
International dairy prices have decreased due
to :
Removal of Quota system on milk by EU
Lower import demand e.g. China
Russian ban on imports of dairy products
from several major producers
Increased global milk production

Unlike other countries, in India milk is produced

not in mass but is produced by masses
livelihood for small dairy holders
 Consumer Perspective
Quality of milk is generally judged on the basis of Fat,
SNF and Flavour
Scanty attention on:
Adulteration (Water, detergent, animal/vegetable fat,
urea, neutralizer, sugar etc.)
Bacteriological quality
Presence of contaminants and residues (Antibiotics,
veterinary drug residues, Aflatoxin M1,
heavy metals, dioxins, PCBs and
pesticide residues)

The occurrence of chemical residues in milk of lactating

milch animals is a matter of public health concern.

HACCP (Hazard analysis and critical control point)

approach has an important role addressing these concerns.
 contd..

Consequences of Unsafe food

 Milk Adulteration

Adulteration is An Act of intentionally debasing the quality of food

offered for sale either by admixture of inferior substances
or
by removable of some valuable ingredient
 Most common adulterants in milk and its detection

Adulterant Purpose of adulteration Test method

Methylene blue test
Detergents Ingredient of synthetic milk Bromocresol Purple test
Lather test
DMAB test
Urea Ingredient of synthetic milk
Urease test
Barfoeds test
Glucose To increase SNF
Diastix strip method
Sucrose To increase SNF Seliwanoff test

Maltodextrin To increase SNF Barium chloride test

Starch To increase SNF Iodine test

To increase SNF/
Sodium Chloride Counterbalancing of FPD Potassium chloride test
caused by water addition
Nesslers reagent method
Ammonium salts To increase SNF
Phenol test

Pond water Dilution of milk Diphenyl amine test

Gelatin Thickening agent Stokes method/Picric acid test

Chemical Contaminants and Residues in Milk
Recent Trends in Fortification of Milk
The objectives of milk fortification :
To prevent specific nutritional deficiencies in the population
at large or in groups at risk
To increase nutritional value

Milk is suitable vehicle for fortification consumed by the mass

regularly in one or other form.
Common fortification nutrients: Iron, calcium, vitamins (A, D, E,
B9, B12 and C)
Technologies used: Microencapsulation, Microfluidization and
Metred injection

Mother Dairy milk (bulk vended) is fortified with vitamin A with

2000 IU per litre
Fortification of milk through natural sources
Milk + Mango
Milk + Turmeric
Milk + Banana
Milk + Dates

Advantages:
Nutrients from natural source absorbed by the body more
efficiently.
No risk of accumulation as the excess is thrown out of the
body during metabolism.

Conclusion: It would be more appropriate to adopt traditional

methods for fortification of milk from natural sources
Emerging Technology
A. Technology for Improving Quality of Raw milk
1. Milko-scan FT1
. The new Milko-Scan FT1 is an ideal solution for
dairies requiring easy, fast and reliable milk
analysis
. Parameters:
Fat, Protein, Lactose, Total Solids, SNF,
FPD, Total Acidity, Density and FFA
. Adulterants:
Urea, sucrose, starch, sodium citrate, sodium carbonate,
salt, melamine,
maltose, glucose, detergent, ammonium sulphate and
unknown adulterant
 A. Technology for Improving Quality of Raw milk
contd..

2. Milko-ScanTM Mars

1. Load 2. Start 3. Results

Milko-ScanTM Mars is based on Fourier Transform Infrared (FTIR) technology. It

scans the whole spectra, making it possible to screen for milk adulteration
It reduces costs dramatically as costly reagents are almost eliminated
Time to result is 1 min. - in time for making adjustment in the production in
order to achieve more consistent products
Parameters (Fat, Protein, Lactose, Total Solids, SNF and FPD
Adulterants (Urea, sucrose, formaldehyde, sodium bicarbonate, potassium nitrate
and unknown adulterant)
 What is Abnormal Spectrum Screening Module?
FTIR spectra from your natural raw milk samples is
a unique finger print of your normal milk
Raw milk sample
contd..
By means of mathematical algorithms the
finger prints are grouped to get a picture of
normal milk from your population
Adulterated milk sample
In this way you are able to identify samples which might be
contaminated or in other ways show a spectrum differing from the
average.
NB: The detection limit will depend on which
abnormality is present in the sample
 contd..

3. BactoScan FC
Principle:
Flow cell cytometry

For monitoring:
Individual Bacteria Count (IBC) (only viable bacteria)

Highlights:

Automatic determination of raw milk hygienic quality

Instant results in 9 minutes

Bacteria Control Sample for quality assurance and GLP

Easy and safe to operate

 B. Technology for Improving Quality and Retaining
Nutritional Value

Classification Based on Filtration

1. Dead End Filtration 2. Cross Flow Filtration

Batch Continuous
Flow perpendicular Flow parallel to filter
to the filter media media
Variable filtrate Constant filtrate flow
Filter Press
flow
Fine separation based
Gross filtration
on size
Not hygienic

Cartridge Filter Drum Filter

Membrane Process
 Applications
1. Bacterial Reduction in Dairy using Microfiltration

Applications Membrane Type

Bacteria Reduction on Skim Milk

Consumption Milk ESL

Ceramic Microfiltration (MF)
Quality Improvement Milk Powders

Quality Improvement Cheese Milk

Bacteria Reduction on WPC
Ceramic Microfiltration (MF)
Quality Improvement WPC Powders

2. Whey Protein Concentrates

Milk is made of two proteins, casein and whey. Whey protein can be separated from the
casein in milk or formed as a by-product of cheese making. People commonly use it as
supplementation, alongside resistance exercise, to help improve muscle protein synthesis

3. Reduced Lactose milk or Lactose free Milk :

People with Lactose Intolerance cannot consumer milk containing Lactose due to
deficiency of lactase enzyme.
 Food Safety & Standards

Food Safety Ensuring that food does not cause injury /harm when
it is consumed according to its intended use. Introduction or
occurrence of Contaminant in food or Environment leads to unsafe
food.

Contaminant : Any biological or chemical agent, foreign matter, or

substances (i.e. Hazards) not intentionally added to food but which
may compromise food safety.

Hazard It is physical , chemical or biological agent in food with

potential to cause an adverse health effect.
 Food Safety and Standards Act 2006
Authorities responsible for enforcement of the Act and
Regulations

Food Safety and Standards Authority of India (FSSAI) at Central

level

State Food Safety Authorities (under Commissioner of Food

Safety) at State level i.e., Commissioner, Designated Officer,
Food Safety officer and Food Analyst.
 Food Safety and Standards Act 2006
Regulations under the Act:
Food Safety and Standards (Licensing and Registration of Food Businesses)
Regulations, 2011
Food Safety and Standards (Food Products Standards and Food Additives)
Regulations, 2011
Food Safety and Standards (Contaminants, Toxins and Residues)
Regulations, 2011
Food Safety and Standards (Packaging and Labelling) Regulations, 2011
Food Safety and Standards (Prohibition and Restrictions on Sales)
Regulations, 2011
Food Safety and Standards (Laboratory and Sample Analysis) Regulations,
2011
Codex Alimentarius Commission (CAC)
Jointly formed by FAO/WHO in 1963

Purpose

To protect health of consumers

Ensure fair practices in food trade

Significant aspects of Codex Standards

Standards related to chemical contaminants and

residues (MRLs for 31 veterinary drug residues and 148 pesticides)
Various code practices for improving product quality viz. Code of
practices for food hygiene, reduction of aflatoxin B1 in raw materials
and supplemental feeding stuffs for milk etc.
 Bangladesh- Dairying scenario

During 2012-13, the milk production of Bangladesh was around 6.09 MMT,
the average milk production growth stands to about 7% during last decade.
About 3 % share in the GDP is accounted by dairying & livestock and around
15% employment is being generated.

The main breeds are Red Chittagong cow, Pabna cow, HF and other non-
descript.

Milkvita is one of the biggest Cooperatives of Bangladesh. They follow a two

tier system of Dairying, i.e. DCS Union. The current milk procurement of
Milkvita has been about 4 LKgPD, with coverage of around 1.5 lakh milk
producers. As per Bangla Standard, the prescribed Fat and SNF content is
4.0% and 8.2% respectively.

Successful models in which smallholders benefit from the complete dairy

value chain include the Milk Vita Cooperative and the Grameen-
Community Livestock & Dairy Development Project (CLDDP) models.
Overall 75% of the population is dependent on livestock rearing.

Tens of thousands of very poor rural households have moved out of poverty as
a result of the successful introduction of the holistic Milk Vita and Grameen
CLDDP smallholder dairying models.
 Major Recommendations of the Seminar

Govt. and dairy industry to provide full support to milk producers to

increase milk production and discourage import of dairy products.

Legal standards to be framed with evidence studies.

Consumer awareness about branded, packed milk should be

increased by all the agencies connected to dairying to reduce the
risk of adulteration.

Fortification of milk or bio-enrichment-should be done with

naturally available compatible substances. The Indian population
may be educated through the media sponsored by National Health
Mission as it was done for Iodine deficiency or Pulse Polio.

There is need to develop small scale machinery to pasteurize and

pack the milk at farm level to enhance safety and shelf-life of milk.
 Thank You

Thank you