White Truth Of Indian Dairy
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White Truth Of Indian Dairy






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White Truth Of Indian Dairy Presentation Transcript

  • 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.
  • 4.   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)
  • 5. 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).
  • 6. THERE ARE SOME ISSUES CONCERNING MILK QUALITY IN THE COUNTRY  Contamination  Adulteration  Addition of Preservatives  Processing and Packaging  Wrong Boiling Practices
  • 7. 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
  • 8. 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
  • 9. 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
  • 10. 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
  • 11. 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
  • 12. Probable Health Risks of all these…
  • 13.   Over Boiling : loss of nutrients (Fatty Acids, Amino Acids, Carbohydrates, micro nutrients, etc) Under Boiling: infections (viral, bacterial, fungal, parasitic and infections from bacterialspores)
  • 14.    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
  • 15.   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.
  • 16.  Caustic soda harms the  Other mucosa of the food pipe, especially in kids. synthetic components can cause impairments, heart problems, cancer or even death.
  • 17. Innovation in Dairy Technology
  • 18. 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.
  • 19. THE UHT PROCESS ENSURES A B2 D B12 B E B6 Minimal loss of Vitamins Vitamins Folic acid 1
  • 20. 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
  • 21. 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
  • 22. Thankyou THANK YOU