Importance of Milk:

  • Dairy products provide calcium, which is essential for bone growth and development.
  • An ideal food that contains most of the proximate principals of a well balanced diet required for human body.
  • Yogurt is used in the treatment of patient with tuberculosis.
  • Research has shown that people who consume milk and dairy foods are likely to be slimmer than those who do not.
  • Dairy helps reduce blood pressure. A diet containing fruit and vegetables, low fat dairy products and low salt help reduce blood pressure (Dietary Approaches to stop hypertension: DASH Diet)
  • Consumption of milk and dairy has also been associated with reduce risk of a heart attack.

The average composition of milk from various sources is as follows:

Cow Milk
Buffalo Milk
Human Milk

Chilling of Milk

Milk inside the udder is almost sterile and as soon as it leaves the udder, it is exposed to atmospheric conditions. The micro- organisms gain entry into the milk. Various sources which contribute to the micro flora in milk are milk containers, udder of the animal, dust and dirt particles, fodder, leaves, air, the milker and the animal itself. The number and type of micro-organisms would depend upon the conditions and the sources of contamination.

As soon as micro-organisms get into the milk, they start growing rapidly because milk contains all the nutrients required for their growth. If the growth of microorganisms is not checked then several biochemical changes will take place in milk. Due to these changes the quality of milk is adversely affected, and the milk becomes unfit for human consumption. The same happens in the case of milk products also. Since most of the milk is produced in the rural areas under unhygienic conditions, hence, keeping quality of raw milk is very low.

If milk has to be transported to longer distances considerable time is involved between production and heating process. During this period milk must be protected from spoilage by the action of micro-organisms. Therefore, chilling is considered necessary soon after it is received at the chilling centers. Chilled milk can easily be transported without having appreciable change due to the growth of micro-organisms.

The growth of micro-organisms can also be stopped by adding certain chemicals but the addition of such substances is illegal and unethical because they are injurious to human health. The most effective means of controlling the growth of micro-organisms without effecting the physico-chemical properties and nutritive value of milk is to chill it. Lower temperatures inhibit the growth of most of the micro organisms.

Are you having Adulterated Milk?

Milk has been the perennial victim of human greed and some of the things you could be drinking with your daily milk are: caustic soda, sugar, common salt, palmolein oil and detergents, the favorite brands being Nirma and Ezee.

How to check for various Neutrilizers/Chemicals:

  • Test for detection for SODA (sodium carbonate / sodium bicarbonate) – Take 5ml of milk in a test tube and add 5ml alcohol followed by 4-5 drops of rosalic acid. If the colour of milk changes to pinkish red, then it is inferred that the milk is adulterated with SODA.
  • Test for detection for Formalin – Take 10ml of milk in a test tube and 5ml of conc. Sulphuric acid is added on the sides of the test tube without shaking. If a violet or blue ring appears at intersection of the two layers, then it shows the presence of formalin.
  • Test for detection for Starch – Take 3ml of milk in a test tube and boil it thoroughly. Then the milk is cooled to room temperature and added with 2 to 3 drops of 1% iodine solution. Change of colour to blue indicates that the milk is adulterated with Starch.

Turning Cow into Milk Producing Machine

Bovine Growth Hormone (BGH), also known as Bovine Somatotropin (BST), works by interfering with a cow’s natural physiology. Lactation is artificially manipulated through hormone injections, this result in an increase of 30% milk production. BGH is now becoming an integral part of dairy farming.

Synthetic Milk

As the name suggests, synthetic milk is not milk but it is entirely a different component with a high degree of adulteration to increase the volume of milk and thereby the profit. Generally it is a mixture of water, pulverized detergent or soap, sodium hydroxide, vegetable oil, salt and urea. Now hordes of milkmen – especially in north India – are using rough and ready chemistry to create ‘synthetic milk’ that, taken in small daily doses, is Poison. The synthetic milk costs less than Rs.2 per liter to prepare.