Consumption of milk and dairy products is associated with numerous health benefits.

Bone health
Milk and dairy products are providers of calcium, phosphorous, magnesium and protein which
are all essential for healthy bone growth and development.
Adequate consumption of milk and dairy from early childhood and throughout life can help to
make the bones strong and protect them against diseases like osteoporosis (a debilitating, brittle
bone disorder) in later life.

Teeth
The amounts of calcium and phosphorous in milk and dairy products are also beneficial for the
development and maintenance of healthy teeth.
The most abundant protein in milk is casein and is protective as it forms a thin film on the
enamel surface which prevents loss of calcium and phosphate from the enamel when the teeth
are exposed to acids in the mouth.
Studies have suggested that milk also reduces the effects of cariogenic foods on teeth when
consumed together with them in the diet.
In fact, dentists recommend that milk is the only safe drink to have between meals (except for
water) as it has been shown not to cause tooth decay even in conditions perfect for damaging
teeth!

Milk and blood pressure

An increasing number of studies suggest that consuming 3 portions of dairy each day, along with
5 portions of fruit and vegetables as part of a low salt diet can reduce high blood pressure in both
adults and children.
Although the exact mechanisms involved are not clear, it is thought that the calcium, potassium,
magnesium and proteins within milk are all likely to be involved.

Milk and cardiovascular disease

Several studies have linked milk and dairy consumption with a reduced risk for cardiovascular
disease.

A recent study in Welsh men found that those who drank the most milk had fewer heart attacks
than those who had little or no milk in their diets.
This connection could be due to many factors in milk, but epidemiological studies have shown
that higher intakes of calcium in particular are linked to a reduced risk of cardiovascular disease.
More specifically, studies have shown that high calcium intakes may reduce high levels of bad
cholesterol in the blood, and increase low levels of good cholesterol both of which are known
risk factors for cardiovascular disease.
In addition, it is also thought that calcium may bind harmful fats together in the gut and prevent
their absorption, which in turn prevents levels in the blood increasing.

Obesity
Contrary to popular belief, research has shown that people who consume milk and dairy foods
are likely to be slimmer than those who do not.
Studies have also shown that consumption of milk and dairy foods as part of a calorie controlled
diet is associated with increased weight loss, particularly form the abdomen.
This is particularly beneficial since excess fat around the trunk region of the body is associated
with greater risks to health.
The precise mechanisms involved are unclear but are likely to involve calcium which is found in
milk and dairy foods.

Type 2 diabetes
Studies suggest that regular consumption of low fat dairy products can help to reduce the risk of
type 2 diabetes, which has been a longstanding problem in adults, and is becoming increasingly
common in children and adolescents.
A recent study of more than 37,000 middle aged women found that those with the highest intakes
of dairy had a reduced risk of type 2 diabetes.
The strongest association was found with low fat dairy products.
Similarly a study of men in 2005 found a reduced risk of type 2 diabetes with increased
consumption of low fat dairy, interestingly, every extra portion of dairy consumed was
associated with increasingly lower risk.
It is thought that this effect may be due to the combined effects of many beneficial nutrients
found within dairy foods including calcium and magnesium, or the fact that dairy foods have a
low glycaemic index, which helps to control blood sugar levels.

Cancer
There is considerable evidence to suggest that milk has a protective effect on risk of both
colorectal and breast cancer with increased intakes.
A recent study of 45,000 Swedish men reported that men who drank 1.5 glasses of milk per day
or more, had 35% lower risk of the disease than those who had a low milk intake of less than 2
glasses per week.
Additionally a study of over 40,000 Norwegian women found that those who drank milk as
children and continued to do so as adults, had a lower risk of developing breast cancer.
Calcium and a naturally occurring fat in dairy products known as Conjugated Linoleic Acid
(CLA) have been suggested as protective components in colon cancer.

Hydration
In order to remain adequately hydrated, it is recommended that we consume 6-8 cups of fluid
each day.
If we become dehydrated, it can result in poor concentration and memory function and leave you
feeling irritable and unwell.
Milk is an excellent choice of fluid as it not only re-hydrates the body, but provides a host of
beneficial nutrients and protects the teeth at the same time!
Re-hydration after exercise is particularly important to replace lost fluids, and a recent study in
the USA found that chocolate milk helped the body to recover after exhausting exercise!
Drinking milk has many more benefits on body as it contains more nutrients. Milk is one of the most
commonly consumed beverages by all section of the people.

What makes milk so special?

87.5 % of Milk contains water

3.9% Milk fat
8.8 % Solids non fat which includes protein, lactose, minerals and acids, enzymes and vitamins
Proteins include caseins, whey proteins, lactalbumin and lactoglobulin.
The main sugar present in the milk is Lactose.
Enzymes include peroxidase, catalase, immunoglobulin and lipase.
The essential minerals present in the milk are Calcium, Phosphorous, Sodium and Potassium.
It also contains Vitamin A, C, and D, riboflavin, thiamine and amino acids.

Cows milk provides 67kilo cals of energy while buffalo milk supplies 117kilo cals of energy per 100ml.
Cows milk contains less fat compared to buffalos milk. 2/3 of the fat is saturated while 1/3 of fat is
unsaturated.
Health benefits of milk

Milk provides a unique balance of nutrients. It contains unique proportions of proteins,

carbohydrates, fats, vitamins and minerals.
More milk- stronger bones, as it contains abundant calcium. Calcium also aids in muscular and
circulatory function. It also prevents osteoporosis.
Low fat or fat free milk consumers are thinner and maintain a good overall health. It also helps
in reducing weight in obese individuals.
Fighting cavities: protein, calcium, phosphorus content in the milk protects the tooth enamel,
stimulates saliva production, and neutralizes food acids.
Reducing Blood pressure and diabetes- Calcium, magnesium and potassium content in milk
helps to reduce the blood pressure and diabetes.
Reduces the risk of colon cancer: Consuming at least one glass of milk per day reduces 15% risk
of developing colon type of cancer
Building intestinal health: Consuming milk and milk products (yogurt) helps in growth of
intestinal bacteria like L. acidophilus and bifidobacteria. These bacteria reduce the diarrhea and
intestinal upset that are caused by antibiotic use.

Other benefits of milk consumption

Milk is an excellent post exercise beverage

Milk helps in acidity and gastric ulcers, especially cold milk.
Milk with pepper and turmeric helps to fight cough, asthma and allergy
Milk with honey boost the immune system, to fight against infection
Milk, in its natural state, contains numerous microorganisms which double in every
15 to 20 minutes and add greatly to its deterioration. To avoid this and to ensure
good quality raw milk, chilling of milk at the village level through bulk milk coolers
(BMCs) has been initiated. The practice of chilling milk at the village level is being
increasingly adopted by the co-operative societies. At the dairy society, a milk
sample is taken and tested for the Fat and SNF %age and any impurity. Testing of
milk is done using gerber method of testing milk fat and lactometer for SNF. In many
village coops now milk is tested using electronic milkotester and SNF analysers.
Farmer members are paid on the quality of the milk they pour (fat and SNF %age in
milk) rather than the quantity of milk poured alone.

Packed Milk

Packed Milk

Introduction
Milk is a translucent white liquid produced by the mammary glands of mammals. It provides the primary
source of nutrition for young mammals before they are able to digest other types of food. The early
lactation milk is known as colostrums, and carries the mother's antibodies to the baby. It can reduce the
risk of many diseases in the baby. The exact components of raw milk vary by species, but it contains
significant amounts of saturated fat, protein and calcium as well as vitamin C. Cow's milk has a pH
ranging from 6.4 to 6.8, making it slightly acidic. Packaged Milk seems to be come in packet.
Packaged milk is widely used throughout the country, including a large number of children, each day.
Packaged Milk is better than any other milk which includes effective ingredients to make healthier.As we
all are aware, milk is the basis of any and all dairy products. Besides this, milk itself is a wonderful and
nutritious drink. Milk has a rich content of superior variety protein and is also the finest source of
calcium. Additionally, milk also encloses vitamins A and D, several B vitamins, magnesium and
phosphorus. Over several centuries, people believed whole milk (milk from which no constituent,
including fat, has been removed) to be a standard of healthy nutrition as well as essential food for
healthy children. Milk used to be one drink that the adults were persuaded to continue consuming even
after they had crossed their childhood.
Milk also offers superior quality protein. Additionally, the protein present in milk is finely balanced in the
composition of its amino acid. Nevertheless, different from the protein present in meat, the protein
found in skimmed milk and low fat milk is not accompanied by fat. In fact, milk contains a high
proportion of amino acid lysine, which is found in restricted amounts in foods obtained from plants,

especially grains. This virtue, in fact, makes milk a perfect balance for bread, cereals and other grain
food products. For an average man, consumption of two cups of milk supplies 27 per cent of the RDA for
protein, while the RDA for protein for average women from the same amount of milk is even higher around 33 per cent.
It may be mentioned here that the FDA has made it mandatory to fortify skimmed milk as well as low-fat
milk with vitamin A. This is primarily owing to the fact that vitamin A is soluble in fat and much of it is
lost from milk when the fat content is taken away. In addition, all varieties of milk are strengthened with
vitamin D, a natural constituent of milk found in very small quantities. In fact, shortage of vitamin D may
obstruct the bodys capacity to soak up calcium and result in rickets, an ailment that is distinguished by
the deformity of bone. In fact, this disease has distressed numerous children during the early part of the
20th century. If you closely observe the milk cartons, you will find that the terms homogenized and
pasteurized are quite common on them. Pasteurization is a process whereby milk is heated to a great
temperature to eliminate bacteria, which are responsible for several diseases, molds and yeasts. In
effect, when milk is not pasteurized or raw, it is considered to be a precarious food. But when milk is
pasteurized, it guarantees that the food is safe for consumption. In addition, the process of
pasteurization also augments the shelf life of packaged milk. What is important is that pasteurization
does not have any significant effect on the dietary assets of milk.
On the other hand, homogenization is a process where fat content in the milk is uniformly dispensed all
over the milk. When we look for packaged skimmed milk or low-fat milk we presume that the milk has
undergone both the processes and is safe for consumption. Although the process of homogenization
had been developed way back in 1900, usually most of the milk that people received from the stores or
households was actually not homogenized till the 1950s. This could be ascertained from the fact that the
milk supplied to people in those days had a thin creamy sheet on the top of every bottle. People either
skimmed off the cream from the milk and utilized it discretely or shook the bottle thoroughly to blend
the cream with the milk again. Presently, just about all types of liquid milk passed through the
homogenization process. In order to homogenize liquid milk it is forced through a small aperture under
a great pressure. This process disintegrates the fat contained in milk into such minuscule units that they
continue to be blended in the milk instead of floating on the top.
It may be noted that lactose is another ingredient of milk and for a number of people this is a hindrance
rather than being an advantage. In fact, lactose comprises two chemically blended sugars - glucose and
galactose. Several people are unable to digest little more than a small amount of milk as they suffer
from insufficiency of lactase - an enzyme produced in the intestine that disintegrates lactose into its
basic constituent sugars to make them absorbable by the body. During infancy, the human body
produces the maximum amount of lactase because during this stage of life milk is essential for survival.
Gradually, as a person grows, the production of lactase also declines. People who suffer from lactase
deficiency usually cannot consume milk or dairy products without having symptoms, such as bloating,
gas, diarrhea and even cramps. In fact, about five to ten per cent of the Americans who have their
origins in northern Europe suffer from lactase deficiency that makes it difficult for them to ingest
lactose. However, lactose intolerance is more common among the Asians, Blacks, a number of

Mediterranean and Hispanic peoples as well as the Native Americans.

Despite this, there are millions of people worldwide who are fond of milk and other dairy products and
intend to keep on take pleasure in these foods all through their lives. In fact, majority of the people who
cannot tolerate lactose are still able to consume a minimum of a few dairy products not individually, but
as a component of their meals. There are several other lactose-intolerant people who are even able to
consume a full glass of milk with their meals. People who are lactose-intolerant find it much easier to
absorb yogurt and buttermilk that are considered to be refined dairy products. They are also able to
digest cheese easily as it contains a very small amount of lactose, which is removed during the process
to make cheese. Nevertheless, lactose is present in considerable amounts in liquid, evaporated,
powdered and condensed milk
Benefits of Packaged Milk:
Since the cows are not treated with antibiotics, hormones, and feed on organic grass, the milk they
produce is devoid of harmful chemicals that are usually present, even if in trace amounts, in regular
milk.Organic milk also has a long shelf life of upto one month as opposed to regular milk that lasts only
for a few days. This is because organic milk is processed in a different manner than normal Packaged
Milk.
Organic milk undergoes ultrahigh temperature (UHT) processing treatment, in which the milk is boiled at
a temperature of 280 degrees Fahrenheit for two to four seconds, thus ensuring that all the bacteria are
killed.In normal pasteurization process, milk is heated at 145 degrees Fahrenheit to 160 degrees
Fahrenheit, thus not ensuring complete elimination of all the bacteria.
A recent study, published by BBC News, says that organic milk is rich in omega 3 essential fatty acids,
antioxidants, and vitamin E that help combat infections. It is believed that omega 3 essential fatty acids
help provide protection from coronary heart diseases. The study also suggested that organic milk is rich
in vitamin content including vitamin A and beta carotene.
Organic milk also contains CLA or linoleic acid, an essential nutrient that helps in reducing body fat.One
of the biggest advantages of organic milk over regular milk is that cows feed on natural pastures, grass
that is not sprayed with fertilizers and pesticides. Hence, people consuming organic milk are not at risk
of in taking these harmful chemicals.Cows that are kept aside to be fed on organic feed are not treated
with artificial hormones and antibiotics; hence organic milk lacks these chemicals rendering it safe for
consumption.
Health benefits of milk include good bone health, robust skin, good immune system, prevention of
illnesses such as hypertension, dental decay, dehydration, respiratory problems, obesity, osteoporosis
and even some forms of cancer. The beneficial health nutrients obtained from milk are mandatory for
human body and help in prevention of chronic ailments. There has been a significant rise in the
consumption of the aseptic packaged milk. Worldwide, the steady shift towards aseptic packaged milk is
due to the increased consciousness about health, packaging benefits, changing lifestyles of the people

etc. The aseptically produced milk is also demanded more as these products are completely preservative
free. Weight conscious people and those suffering from ailments such as obesity, diabetes etc., prefer
processed milk of different varieties such as low-fat, skimmed and flavored milk. Further, the level of
adulteration and contamination in loose milk has also fueled the growth for the packaged milk to a great
extent
Process of Packaged Milk:
Before the milk is accepted by the Dairy it is tested by the on site laboratory for quality and correct
specifications.After the milk has passed the laboratory testing it is unloaded into storage silos ready for
processing. During processing the milk is pasteurized to improve its keeping quality and product safety,
and separated to produce cream and low fat milks. These are then packed into various packages, glass
bottles, cartons, poly bottles and pergals.
The packaged milk and cream is kept in a refrigerated cold store below 6 degrees centigrade until it is
distributed by refrigerated vehicles.The processing and packaging machines are automatically cleaned
and sterilised after production runs. Throughout the milk process the laboratory constantly monitors the
milk to ensure only high standards are kept.
Important Things regarding Packaged Milk:
Most of that milk is collected from local Dairy Farms using own tankers.Before the milk is accepted by
the Dairy it is tested by the on site laboratory for quality and correct specifications.
After the milk has passed the laboratory testing it is unloaded into storage silos ready for processing.
During processing the milk is pasteurized to improve its keeping quality and product safety, and
separated to produce cream and low fat milks. These are then packed into various packages, glass
bottles, cartons, poly bottles and pergals.
The packaged milk and cream is kept in a refrigerated cold store below 6 degrees centigrade until it is
distributed by refrigerated vehicles.
The processing and packaging machines are automatically cleaned and sterilised after production runs.
Throughout the milk process the laboratory constantly monitors the milk to ensure only high standards
are kept.
Is milk with lower fat content always better? This is not always true. A variety of vitamins are dissolved
in the milk's fats. When the fats are removed, the vitamins are subsequently reduced. Many people
worry about getting fat and switch to low-fat milk. This, unfortunately, does not give maximum benefits
to health in terms of milk consumption. Is milk with higher calcium content better?
In general, every 100 ml of fresh milk contains around 100 to 125 mg of calcium. Adults and children
alike require a daily intake of 1,000 mg of calcium in order to stay fit and healthy. Many high quality milk
products are fortified with calcium, making it 500 mg per serving. But that does not necessarily mean

that you have to drink milk twice a day, as the 1,000 mg requirement includes calcium obtained from
food and other daily products such as vitamins.
Packaged Milk is milk which has been heat-treated to kill pathogens which cause disease. Not all
pathogens are removed during the pasteurization process, so Packaged Milk is not 100% sterile, but
many people consider it to be safer to drink than raw milk which has not been pasteurized at all. The
bulk of the milk sold in commercial grocery stores is pasteurized, and much of it is also homogenized to
prevent the cream from separating.
Packaged Milk is a type of diary product that generally contains less than 0.5% milk fat. It is made by
removing much of the fat from whole milk and is often preferred for its nutritional value. There are
many benefits to drinking Packaged Milk, which can range from reducing body weight to building
muscles and staying fit. Most dairy cows produce milk that has a high animal fat content. This milk is
sometimes spun in steel tanks until the fat rises to the top of the container, while the protein-rich liquid
settles below. The bottom layer is then separated, cleaned and packaged as Packaged Milk. An
alternative is low-fat milk, which has between one and two percent fat. Although the fat has been
removed, a single serving of Packaged Milk typically contains more nutrients than whole milk. This is
because the reduction of fat makes room for a lot more nutrients per serving. A glass of fat-free milk
generally contains a higher amount of protein, calcium and potassium than other types of cow's milk.
Another benefit is that skim has lower levels of cholesterol, which can contribute to heart disease and
strokes.
The extra protein in Packaged Milk is often very useful to body-builders or people under great physical
strain. Skim contains casein protein, which can take up to several hours to digest and break down inside
the body. This property strengthens and preserves muscles over time. Some people choose to drink it
before sleep, because it supplies the body with nutrients during long periods when no other food is
being consumed.
Milk, in general, is often credited as an excellent source of vitamins. Whole milk is rich in vitamins A and
D, which help improve eyesight and bone structure. When the fat is trimmed off, most of the vitamin
content is lost. To compensate for this disadvantage, many manufacturers artificially add these vitamins
to the Packaged Milk. The final product often has the same amount of vitamins as whole milk, but with
the added benefit of fewer calories and less fat.

Benefits of packaged milk

Packaging of milk has undergone remarkable innovations in the past few decades. Milk
stored in bottles now belongs to a bygone era. Tamper proof, hygienic and labeled pouches
/ packs have replaced the traditional bottle. These innovative methods of packaging milk
have rendered it free from adulteration and tampering. They have also made it possible to
provide consumers with different variants of milk labeled and color coded to their
requirements. Aseptic packaging has given milk a shelf life of 120 days without refrigeration

- something unthinkable a few decades back! After packaging and final quality clearance,
the milk is ready for transportation to retail shop / vending machines, in insulated trucks.

1970 ()

. ,
.


,
.
.



.

[]
1
2
2.1
2.2 II
2.3 III
3
4
5
6
7
[ ]

 ,
. '
, 700
,

.

,

, .
:

("
)

[1]

[ ]

" ',
,
, [ ] .
Tribhuvandas
,
. , 33

, ' '
.
,

, Wateler
. [2] [3]
.
[ ]
(1970-1980)

(
) .
EEC .
,
, : ,

18
milksheds
.

[4].

, ' '
. - 1
1975 ,
1970-79 , Rs.116 [ ]

1-1970
.
( ), ( ), ( )


.


HINTER .
[ ]
(1981-1985) 18 136 milksheds , 290

. 1985 , 43,000 4,250,000

.

22000
1989 140,000 . EEC
. '

[5].
[ ]
(1985-1996)


.
, ,
.
, 42,000
30,000 . Milksheds 1988-89 173

.

. Theileriosis

, -
,

 [6]
[ ]
.

, . ,
, .

.

.

Colostrums , .
.
, ,


6.4 6.8
, .
.

, , ,.

healthier.As

,
. ,


.
.
,
, , , encloses .
,
(
, )
.


.



. ,

. , ,


. ,
lysine , ,

.
, ,
, ,

. ,

27 RDA ,

RDA - 33 .








.
,
,

. , ,
. , 20
.
,
homogenized '' ' . Pasteurization

, , molds yeasts . ,

, .
pasteurized ,
. , pasteurization

augments.
pasteurization

.

, homogenization

.





. homogenization 1900
,

1950 homogenized
.

.


. ,

homogenization .
homogenize
.



.



.
galactose - ,
.



. ,

. , ,
.
, , ,
,
. ,


. ,
, ,


.

, ,

. ,

,
. ,

.
.
,
. , ,
,



:
, , ,

, ,
milk.Organic


.



.

ultrahigh ( ) , 280


, killed.In
pasteurization ,
145 160 ,


.
,
-3
, ,

.
-3 .



.

linoleic ,

fat.One ,
. ,

chemicals.Cows
,

.

,
, ,
, , , , ,
.

.

.
,
,
, aseptically


. ,
, , ,


. ,




:


specifications.After


.



pasteurized , milks . , , ,

 pergals .

6

vehicles.The
.


.


:

tankers.Before



.


.


pasteurized ,
milks . , , , pergals
.

6

.
.



.

? .

. , .

.
,

.
?
,
100 100 125 .
1000
.

, 500

 .
, 1000
.


.
pasteurization ,
100% ,
pasteurized
.

pasteurized , homogenized .

0.5%
.

.
,

.
.

,
.
,
.
,
. ,



.
.


,
. ,
.


. ,
.
.
,
.

, , .

,

. ,
.
,

.
,
.


:

, , ,
.



(
, )

.

.




.


cariogenic
.
,
( )
!

3
, 5

. , , ,

.

.
,

.

 , intakes
,
. ,
, .

,




slimmer .

,
.
. ,

.
2

2
,
,
. 37,000
intakes 2
.

. 2005

, 2 ,
.
, glycemic
,


.



intakes
. 45,000

1.5
, 2

35% . 40,000

 , .
linoleic ()