SAFE MILK

Indian Dairying:-

India enjoys first position worldwide as regard to milk production relatively of poor quality. Milk production in India has increased to more than 1000 lakhs tonnes and per capita consumption has increased to 246g in 2007-08.

Dairying is characterized by very small producers own 1-3 milch animals comparatively of low yield. Dairying is based on family labour, crop residues, natural grasses and is mostly a supplementary source of income to rural producers.

Around 750 lakh rural families are engaged in 98% of milk production and rest 2% is in urban areas. About half of milk production is retained by rural households and balance is traded 50% in the form of liquid milk, 35% in the form of traditional products and remaining 15% for western products.

Chemical fertilizers, pesticides and growth promoters have been used extensively to boost up agricultural production for last 3-4 decades. Milk is India’s largest agricultural commodity in terms of its output value surpassing even major cereals like rice and wheat

Milk Quality:-

Milk is the normal mammary secretion derived from complete milking of healthy milch animals without either addition thereto or extraction therefrom” as defined in the PFA.

Fresh milk from the udder has the desirable appeal of smell & taste and 85% product quality depends upon the milk processed for value addition. Good Quality milk product is impossible from bad quality raw milk.

Milk a potential carrier of microbials, chemicals or adulterants from production to transportation presents hazards to public health i.e. UNSAFE.

Safe milk implies milk hygiene or clean milk, being handled by clean people using clean equipments, working in clean environment & premises and protects the products, consumer & brand loyalty.

Milk quality is classified in there categories: -• Compositional – Fat & SNF: - Protein, Lactose, Minerals, Vitamin etc.• Sensory – Off flavour, ordour, smell, which consumer dislikes.• Food Safety – Free from biological, physical & chemical hazards.

Problem in Milk Handling : -

Generally, temperature of milk at Village Level Collection (VLC) & during transportation to dairy dock in cans is between 25-35°C, at this temperature one bacteria will multiply to 1,000 after 4 hrs.

The approx. time period for milk to reach dairy dock after milking is 4 -7 hr. Lack of cold chain. Poor supply of electricity at village level. Milk liquid, perishable and bulky primary produce. Small & scattered production of milk. Tropical climate. Vested interest among local milk merchants. Lack if countrywide organization for milk collection transportation. Lack of transport facility.

60%1%

20%

10% 2.5%0%

0.5%5.0%

Normal udder Infected udder Milking person Utensils, Cans

Dust Dung Flies Others

Sources Count per ml %

Normal udder 500-2000 0

Infected udder 1.5-2.0 Lakh 5.0

Milking person 10000-15000 0.5

Utensils, Cans* 2.5-3.0 Million 60

Dust 0.5-1.0 Lakh 1

Dung 5-10 Lakh 20

Flies 2-5 Lakh 10

Others 1-5 Lakh 2.5

Source of Contamination : -

* Dented Cans lids without rims hammering, packing with paper/Cardboard/Grass/Polythene etc.

Modes of Milk Transportation

Mode Load (kg) Distance (km) Remarks

Head-load 15-25 3-8Generally employed for small loads and distances. Important in hilly areas.

Shoulder sling up to 40 3-6 Meant for heavier loads for shorter distances.

Pack-animal up to 80 6-10 Ponies, horses and donkeys usually employed.

Bullock cart 300-400 10-12 Rather slow.

Tonga 250-300 12 or more Larger quantities transported;

Bicycle 40 or more 15 or more Quick, handy, easily accessible to producer.

Cycle-rikshaw 150-200 10 or more More carrying capacity than bicycle.

Boat 40-200 2-8 Only means of transport for rivers.

Auto-rickshaw 250-500 15 or more Greater capacity & faster

Motor truck Upto 3,000 15 or more Improvement programme.

Railway wagon Upto 18,000 80 or more Improvement programme.

Road Tankers Upto 18,000 80 or more Improvement programme.

Rail Tanker Upto 40,000 800 or more Improvement programme.

Effect of storage temperature on bacterial growth in milk : -

Milk held for 18 hours at temperature (C°) Bacterial growth factor*

0

5

10

15

20

25

1.00

1.05

1.80

10.00

200.00

1,20,000.00

*Multiply initial count with this factor to get final count.

Food Hazards:-

The codex Alimentarious Food Hygiene Committee defined a food hazard “as a

biological, physical or chemical agent in, or condition of, food with the potential to cause an adverse health effect.”

Biological Hazards depends upon unhygienic condition prevailing during milk production & handling same will be discussed later.

Physical Hazards are material found in milk, which may cause illness or injury to the user i.e. glass, wood, metal, pest, insulation, plastic, dirt etc.

Chemical Hazards are of concern in two respects first, environmental contaminants and second, adulterants added in milk which may cause illness or in adverse health effects

Environmental Contaminants: -

Aflatoxins and other mycotoxins are reported to be mutagenic, carcinogenic, tetratogenic and hepatotoxic in most animals and men. Aflatoxins present in the cattle feed are excreted in milk are known as M1, M2, and M4, etc. These toxins can appear in milk within 48 hours of their intake through contaminated feed. It is important to have , regular monitoring for the presence of aflatoxins in milk.

Heavy Metals for example lead, mercury, cadmium, arsenic, etc have been reported in milk. These contaminants are harmful / toxic if ingested in higher concentration than PFA norm. At world level, concerns are being expressed for their harmful effects and their prescribed limits are being lowered frequently in order to ensure safety of the food.

Pesticides Residues are commonly used for control of insects on plants and animals. The common insecticides which may be present in milk are DDT, BHC, their isomers and other chlorinated compounds such as aldrin, dieldrin, heptachlor etc. However, some reports in India have indicated that the residues of pesticides in milk and being monitored closely.

Radioactive Substances occur rarely in milk due to consumption of plants that are exposed to radiation produced by fission and fusion of nuclear materisl.Major radioactive substance are strontium 90 (90sr), Iodine 89(891) Barium140 (140Ba)

Adulterants : -

The perishable nature of milk coupled with unsanitary conditions results into spoilage of raw milk . In order to maximize profit the unscrupulous milk trader use adulterants such as caustic soda/ baking soda, hydrogen peroxide, formalin etc.

It is well established fact that the adulterants such as caustic soda, hydrogen peroxide can cause deadly diseases like cancer, ulcer, skin disease etc.

Disinfectants like chlorine, iodine, and quaternary ammonium compounds are likely to enter the milk, if used carelessly for sanitization of equipments.

Salt, urea, sugar, glucose, urea, starch etc are added so as to increase gravity of milk for financial gain.

The word “Synthetic Milk” is a misnomer recently popularized by the media. By synthetic milk one would normally understand a product analogous to natural milk in its physical & chemical properties. But there is no similarity between the two. Synthetic Milk is reported to be the mixture of water, pulverized soap/detergent, vegetable oil, caustic soda, salt, urea, etc.

Detection of Adulterants in Milk : -

Name of State

Samples Total

adulterated (%)

Milk samples found containing adulterants

Urea Starch Glucose Sugar Neutralizers Salt (Nacl)

Added water Formalin More than 1

adulterant

Punjab 337 91 (27%) 1 3 3 0 22 0 51 1 12

U.P. 254 58 (22%) 4 0 0 1 11 1 20 3 13

Delhi 64 25 (39%) 0 0 0 1 16 0 0 0 8

Rajasthan 20 10 50%) 0 0 0 1 8 1 0 0 0

Haryana 321 120 (37%) 4 4 4 20 35 4 46 0 5

Total 996 304 (30.5%) 9 (0.9%) 7 (0.7%) 7 (0.7%) 23 (2.3%) 92 (9.2%) 6 (0.6%) 117 (11.7%) 4 (0.4%) 38 (3.8%)

Reasons For Adulteration : - Demand & Supply Gap: In advanced dairying countries, surplus milk after satisfying the

local market is diverted into manufacture of products intended both for home consumption and export trade. These factors help in the maintenance of high quality and adulteration is a seldom problem rather more attention is paid to the high standards of sanitation. On the contrary, due to the explosion of population and urbanization, short supply of liquid milk is the major cause of adulteration in India. The demands & supply is further aggravated with seasonal & regional imbalances. That gives ample scope to unscrupulous milk producers to adulterate the milk.

Unorganized Procurement & Supply: Out of total production , about 15% of milk is processed under organized sector, leaving 85% of milk vulnerable to adulteration. Post-delicensing era has seen mushrooming growth of dairy plants, whose capacity far exceeds the surplus milk in a particular milk shed. In Punjab, plants with a processing capacity of more than 55 LLPD have become operational, though the marketable surplus. This creates a tremendous pressure on market supplies, providing an incentive to adulterators. Most of private sector depends on contractors (middlemen) for supply of raw milk, which is adulterated .In other to achieve capacity utilization, the plant accept substandard milk, thereby encourage adulteration.

Perishable Nature of Milk: Perishable nature of milk coupled with unsanitary conditions led spoilage within 5-6 hours, which make the unscrupulous producers to adulterate to maximize their profit.

Lack of Quality System: Some industrialist feel that plant capacity utilization is achieved by making available the required milk, the quality consideration may be relegated to second place. This approach has given birth to such substandard raw material. There is a lack of preventive system, food safety HACCP and dairy industry still relies on end product testing.

Needs for Milk Procurement : -

Put in use appropriate technology i.e. Bulk Milk Coolers (BMC), S.S. Cans and milk collection accessories etc.

Take decision to pay quality linked price incentives. Insist on shorter milk routes to ensure milk reception within 4 hours. Insist on rescheduling of truck timing and strict adherence to it. Development/procurement of education and training materials for the producers and

Village Level Collection (VLC) staff and ensure distribution to them. Incorporate necessary changes in the dock to minimize waiting time for milk trucks. Regular monitoring of the raw milk quality, particularly bacteriological Procurement OFFICERS ARE REQUIRED TO INFLUENCE THE VLC SECTRETARIES

AND PRODUCERS so that secretaries act as a pressure group on the dairy, transporter and producers to improve upon the VLC existing practices.

Milk in bulk cooler is chilled within a short time after milking, hence initial quality maintained. More over, no contact of milk with dirty cans, tray and measuring devices.

Benefit of BMC : -

Quality of raw milk will be comparable with the best in the world. The quality of raw milk we are aspiring for, is almost impossible to get with out the

use of bulk coolers. Chill milk in BMC and hence no chilling at the dairy. Tanker comes to village once in a day, thus huge saving in transportation. One tanker carries a quantity of milk which is equivalent to four trucks, thus saving in

transportation. No can, no can cleaning, thus saving in services. No more sourage of milk . Milk received in tanker is always more economical to unload as compared to can

reception. Imagine, when all the routes are covered with bulk coolers, the entire reception

section will be eliminated and there by saving huge amount of money by way of wages and services.

Quality Systems : -

The improve the quality, and food safety there is a need to strengthen the system. There is a need to follow Quality Management System and Food Safety Management System.

Provide confidence to Management and Customers that indented quality and safety is achieved and maintained.

Quality Management System involves extensive documentation and recording. The System is audited periodically by Internal and External Agencies. Non compliance are recorded and the unit is asked to comply with in a time frame. It brings about improvement in the working of the organization.

Hazard Analysis Critical Control Points (HACCP), Food Safety Management System is a culmination of good manufacturing practices.

This is most scientific and effective approach available for producing safe food, that identifies, evaluates and controls hazards which are significant for food safety.

It is pro-active system that emphasizes prevention rather than inspection and has International acceptance.

Identifies the stages where to invest resources, hence cost saving. HACCP certification has become almost compulsory for the food factories all over the world.

Action Required : -

Preventive measures should be implemented all through the food chain, including the primary production.

At primary production level, attention should be paid to animal health, hygienic conditions and milk chilling.

Records should be maintained at all stages, including at primary level ( e.g. for animal diseases, drugs used, pesticides used.

Adequate precaution in production of fodder and feed with reference to pesticide, aflatoxins and heavy metals.

Precautions in the use of veterinary drugs for milch animals. Maintenance of animal health and to reject milk from diseased animals. To implement an effective monitoring and corrective action system. Implementation of GHP at milk production level and plant level. Chilling facility at village level, proper and adequate testing facilities at plant level. Education of all concerned from producer to consumer on importance of cleaned milk. Firm commitment by the management & involvement of all in the food chain- to improve

the quality of milk. Quality is everybody responsibility and is a mind set.

Safe Raw Milk