Uncovering the benefits of packaged milk
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Uncovering the benefits of packaged milk

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  • http://www.fssai.gov.in/Portals/0/Pdf/sample_analysed(02-01-2012).pdf
  • Angulo FJ, LeJeune TJ and Rajala-Schultz PJ, Unpasteurized Milk: A Continued Public Health Threat, Clin Infect Dis. (2009) 48 (1): 93-100.http://cid.oxfordjournals.org/content/48/1/93.long
  • Basic Dairy Bacteriology, Dairy Food Science Notes, Cornell Universityhttp://www.foodscience.cornell.edu/cals/foodsci/extension/upload/CU-DFScience-Notes-Bacteria-General-Dairy-Micro-06-10.pdf
  • KR Kumar, Packaging Aspects of Milk and Milk Based products, Food packaging technology Department, CFTRI, Mysore

Uncovering the benefits of packaged milk Uncovering the benefits of packaged milk Presentation Transcript

  • Uncovering the Benefits of Packaged Milk
  • Why we need packaged milk According to an FSSAI Report in February 2012 70% of the milk in India is adulterated
  • 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
  • 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.
  • 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
  • Commonly used Milk Packaging Technologies In India
  • 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.
  • 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
  • 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
  • Aseptically packaged milk – New age technology of the White Revolution
  • 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
  • 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
  • Asepsis and Heat Treatment of Milk
  • 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.
  • 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
  • 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
  • However… There are some myths around Aseptically packaged milk
  • 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
  • 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
  • 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.
  • • 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.
  • Choice of Every Healthcare Professional – Aseptically packaged milk!