FNB News - Milk and Dairy :The inseparables

You can get e-magazine links on WhatsApp. Click here

TOP NEWS

Milk and Dairy :The inseparables

Wednesday, 18 May, 2016, 08 : 00 AM [IST]

Dr Shamshad Begum S

Milk is considered as a wholesome food for which there seems to be no adequate substitute as it contains a lot of vitamins and minerals essential for the body. All mammals produce milk after the birth of young ones and man has learnt the art of using milk and milk products as a food for his well being and has increased the milk producing function of the animals best adapted as a source of milk for him.

Milk production
It is very interesting to observe that India ranks first in milk production, accounting for 18.5 per cent of world production, achieving an annual output of 146.3 million tonne during 2014-15 as compared to 137.69 million tonne during 2013-14 recording a growth of 6.26 per cent. Whereas, the Food and Agriculture Organization (FAO) has reported a 3.1 per cent increase in world milk production from 765 million tonne in 2013 to 789 million tonne in 2014.

The per capita availability of milk in India has increased from 176 gram per day in 1990-91 to 322 gram per day by 2014-15. It is more than the world average of 294 gram per day during 2013. This represents a sustained growth in availability of milk and milk products for the growing population. Dairying has become an important secondary source of income for millions of rural households engaged in agriculture. It is gathered from experts that the success of the dairy industry has resulted from the integrated co-operative system of milk collection, transportation, processing and distribution, conversion of the same to milk powder and products, to minimise seasonal impact on suppliers and buyers, retail distribution of milk and milk products, sharing of profits with the farmer, which are ploughed back to enhance productivity and needs to be emulated by other farm produce/producers.

Milk is a complex mixture of lipids, carbohydrates, proteins and many other organic and inorganic salts dissolved or dispersed in water. It is a natural emulsion of tiny parts of fat in a water solution of protein, sugar and minerals. The fluid content in milk provides rehydration and can help the body replenish its liquids. This is why milk is extremely essential for growing kids and children. The presence of calcium and Vitamin D ensures healthy bones and teeth and Vitamins A and B help in good eyesight, increase RBC (Red Blood Cells) count, potassium helps in proper nerve function, magnesium helps in proper muscular function and phosphorous helps in proper energy release. The presence of proteins and carbohydrates in milk help in body repair and growth along with providing a good source of energy. So, milk should be added to the diet of every individual, whether a baby or toddler, old or young.

Table 1: Nutritional composition of milk

Nutrients	Per 100g
Moisture	87.5
Total solids	12.25
Fat	4.1
Proteins	3.25
Minerals	0.75
Lactose	4.75
Carbohydrates	4.4
Energy	67
Calcium	120mg
Phosphorous	90mg
Iron	0.2mg

The protein portion consists of 80 per cent casein and 20 per cent albumin. The specific gravity of milk is between 1.025 and 1.035. Richer the milk, lower the specific gravity. Milk from different sources regardless of breed or even species, will contain the same classes of constituents. On an average, they have milkfat (3-6%), protein (3-4%), milk sugar (5%), and ash (0.7%). Water accounts for 85.5-88.5 per cent.

Table 2: Composition of milk from different species

	Water	Fat	Protein	Lactose	Ash
Buffalo	82.14	7.44	4.78	4.81	0.83
Cow	87.27	3.66	3.47	3.66	0.69
Goat	84.14	6.00	4.03	6.00	5.02
Human	87.47	3.76	2.14	3.76	0.31
Ass	89.88	1.5	2.04	1.5	0.49

Table 3 : PFA standards for different classes and designations of milk in India

Class of milk	Milk fat	Milk solids-not-fat
Cow milk	4.0	8.5
Mixed milk	4.5	8.5
Standardised milk	4.5	8.5
Recombined milk	3.0	8.5
Toned milk	3.0	8.5
Double toned milk	1.5	9.0
Skimmed milk	Not more than 0.5	8.7
Full cream milk	6.0	9.0

Milk fat or butter is of great economic value. Practically all dairy products, with the exception of those made from skim milk, contain an appreciable amount of milk fat. The flavour of milk is due to milk fat. It exists in the form of minute globules in a true emulsion of oil-in-water type, the globules being the dispersed phase. The fat globule is surrounded by a very thin layer of protein, phospholipids and neutral lipids according to Manay and Shadaksharaswamy, 2013, Foods: facts and principles study.

Nutritive value of milk
Milk is the richest source of calcium among all the foods. It is rightly labelled by the World Health Organization as a complete diet for people of all ages. Certain important health benefits as well as its nutrients are mentioned below:
Milk has a good quality protein and the biological value is over 90. Though milk contains only 3-4% protein, due to the quality of protein and the amount that can be ingested and the presence of other nutrients makes it indispensable. Lysine is one of the essential amino acids that is abundant in milk proteins. Cheese, khoa and dehydrated milk powders are concentrated forms hence contain high amount of nutrients per unit.

Milk is the only substance that contains lactose, which has galactose - essential for the synthesis of myelin sheath. Lactose, not being easily soluble, favours the growth of lacticacid bacilli in the intestine, which decreases the PH. This drop in PH favours calcium absorption. Lactose also increases the permeability of the small intestine for calcium ions. Milk sugar due to its controlled glycemic effect, is preferred as a source of carbohydrate.

The fat of milk is easily digestible. It contains Linoleic acid (2.1%), linolenic acid (0.5%) and arachidonic acid (0.14%). Skimmed milk does not contain any fat. Buffalo milk contains high amount of fat.

Milk is a poor source of iron. But whatever little iron is present, it is utilised in the body. Khoa contains more iron because during the process it gets from the containers.

Riboflavin is present in higher concentration in milk than the other B vitamins and its stability to heat makes milk a dependable source of this vitamin. Since it is sensitive to light, when milk is exposed to sunlight 50% of riboflavin is lost.

Milk is not a good source of Niacin but it is an excellent source of Tryptophan.

Milk is a very poor source of Vitamin C. The amount of Vitamin A and D depend on the feed of the animal.

Dairy foods are a major source of calcium because of the significant amount of the minerals present. The Calcium-Phosphorous (1.2 :1) in milk is regarded as most favourable for bone development. In addition, dairy products contain other nutrients such as Vitamin D and lactose which favour calcium absorption. The calcium requirement can be met by including milk in the dietary pattern. (Srilakshmi, 2001)

Table 4 : Types of milk

Fresh products	Liquid whole milk, Non-fat milk, Buttermilk
Concentrated products	Condensed whole milk, Condensed skim milk, Sweetened condensed wholemilk
Dry products	Whole milk solids, Non-fat milk solids, Whey powder

Advantages of using milk solids in production of bakery products
The flour proteins and milk solids combine with water and enhance the benefits by increasing the absorption, mixing tolerance, dough strengthening and loaf volume. It also enhances longer fermentation, better crust colour and flavour, grain and texture, helps in moisture retention and enhances eating quality and nutrition.

Value-added milk products

The indigenous milk products are Dahi, Khoa, Rabbri, Mallai, Kheer, Shrikhand.
Indian cheeses are Decca cheese, Surti cheese, Bandal cheese, Channa, Paneer.
Ghee is the clarified butter obtained from cow or buffalo milk.
Ice cream is a frozen dairy product that contains variety of dairy ingredients like milk, skim milk, cream, butter, butter oil, condensed milk and dried milk products.

Dairy
Dairy is a commercial establishment for processing or selling milk and milk products. It is a place where milk and cream are stored and processed. In Karnataka, the KMF (Karnataka Milk Federation) is the largest cooperative dairy federation in south India, owned and managed by milk producers of Karnataka state. This federation has over 2.32 million milk producers in over 13,157 dairy cooperative societies at village level, functioning under 14 district cooperative milk unions in the state. The objective of the federation is to usher rural prosperity through dairy development. During the last four decades of cooperative dairy development, the dairy industry in Karnataka has progressed from a situation of milk-scarcity to that of milk-surplus. “Quality Excellence from Cow to Consumer” is the focus of the federation to obtain better quality milk and milk products from our value chain of procurement to processing to marketing. Thus, milk and milk products, under brand name, are unmatched in quality made available to consumers at most competitive prices. In a way Nandini milk and milk products are ‘Spreading wealth of health.’ KMF is the apex body in Karnataka representing dairy farmers' co-operatives. It is the second-largest dairy co-operative amongst the dairy cooperatives in the country. In South India, it stands first in terms of procurement as well as sales. One of the core functions of the federation is marketing of milk and milk products. Its brand ‘Nandini’ is household name for pure and fresh milk and milk products.

Milk in many forms - wholesome for all
Milk can be utilised in many forms as it is a wholesome food for all. Milk and its value-added products can be included in adequate amounts as the requirement of pregnant or lactating women, infants children, teenagers will be more. Milk can also be a good and nutritious food for geriatrics so as to maintain good health and vigour. Milk consumption can be skim milk or low fat milk if there is a prevailing condition of being overweight or obesity or cardiovascular problems.

Dairying can be undertaken as a sustainable enterprise by adhering to standards of hygiene and food safety. Value addition of milk can also be included along with dairying - production of paneer, channa, cheese, rasgulla, jamoon, rasmalai, peda and so on, so as to obtain additional enhanced income thus leading towards good health and empowerment.

(The author is assistant professor, food science and nutrition, bakery and value addition centre, UAS, Hebbal, Bengaluru)