Milk is very basic to human need. Amongst the organized food processing sector, the Indian dairy industry is contributing significantly to the country's health by increasing the economic growth / value addition and significantly enhancing nutrition value of the food.
There has been a major improvement in milk production which increased from 55.7 million tonnes in 1991-92 to 144 million tonnes in 2014-15.
'; var randomNumber = Math.random(); var isIndia = (window.geoinfo && window.geoinfo.CountryCode === 'IN') && (window.location.href.indexOf('outsideindia') === -1 ); //console.log(isIndia && randomNumber < 0.9 ); if(isIndia){ // code for showing ctn ad $('#fluid-container').remove(); return; } $('.top2brdiv').remove(); $('#fluid-container').append(adContainer); })() The National Dairy Development Board (NDDB) was created in 1965, to empower millions of small and marginal farmers through village dairy cooperatives. In 1970 under the aegis of NDDB, "Operational Flood" programme was launched to modernize the dairy sector and NDDB plays a vital role in the production of Milk across India.
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Milk Processing
Two main purposes of Milk processing are to increase the keeping quality of milk and to kill all pathogenic micro-organism present in the raw milk. Processing of Milk generally depends on the intended use in the next stage of food chain as well as expected self-life.
In India, Milk generally undergoes High Temperature Short Time (HTST) pasteurization or Ultra High Temperature (UHT) sterilization. In HTST pasteurization process, milk is heated at 72°C for 15 sec followed by immediate cooling of < 4°C. The pasteurized milk is verified for key quality parameters to assure adequate food safety prior to hygienic packaging/ filling. In UHT process, milk is heated between 135°C to 145°C for 1-2 sec with subsequent cooling to ambient temperature. The sterile product is filling in suitable packaging material under sterile conditions (aseptic) & dispatched, post verifying the quality and food safety parameters. It is ensured that the raw milk prior to process is free from all possible adulterations. Each dairy should map a robust QA Plan for the incoming raw milk acceptance, while adhering to regulations.
To ensure good quality & safe food, 5 keys approaches, taken by leading world class organizations, based on recommendations by national and international authorities are the foundation at Mother Dairy. These steps include i.e. Keep Clean, Separate Raw & Cooked products, Cook Thoroughly, Keep food at safe temperature, and Use safe water and Raw material.
Keep Clean: Cleaning & Sanitation includes prevention of contamination, ensuring effective cleaning & Sanitation practices. A separate process for Clean In Place (CIP) for Hot & Cold equipments ensures adequate cleaning of all contact parts. An additional care is taken in equipment selection and design to prevent cross contaminations while processing.
Separate Raw & Cooked products: Dedicated storage and transfer lines ensure separation between raw & pasteurised milk & milk products. During processing, all advanced hygienic engineering requirements as well as fail proof mechanisms, such as duel sensing systems, positive pressure mechanism maintained in the pasteurizer & high-tech valves placed at all important locations to prevent of cross contamination in pasteurized milk with raw milk.
Cook Thoroughly: Each particle of milk is effectively pasteurized, by adopting holding coil of adequate length and design. Flow control device at milk inlet point is placed, to monitor and control the designed milk flow rate during pasteurization.
Keep food at safe temperature: Milk temperature is maintained < 4°C throughout the operation. At Cooling zone outlet milk temperature maintained at < 4°C & during transportation adequate cold chain is maintained.
Use safe water and Raw material: Raw milk shall be free from any type of chemical contaminant as well as adulteration for Fat & SNF Replacement. Every receipt, Milk shall be tested to all adulteration like sugar, salt, urea, maltodextrin, detergent, starch, vegetable oil etc. Potable water shall be used during standardization process and for final rinse cleaning including CIP (Clean in place) of tanks, equipments and transfer lines.
One of the top players in the country, Mother Dairy has pioneered leading technologies while handling and processing of milk & milk products. In addition they have extensively worked with scientific approach to control adulteration of raw material - one such -identifying "Maltodextrin" adulterations in milk is patented. They have also worked closely with a number of Indian Scientific Institutes in developing tool kits for emerging and new adulterants.
Review papers based on technically and scientifically competent authorities within the company Mother Dairy - enabled some excellent international publications e.g. "Effective Pasteurization of Milk" and "Pasteurization cross-contamination control" in Journal of Hygienic Engineering and Design which is European Hygienic Engineering Design Group's (EHEDG) Regional section at Macedonia-Europe (Reference Links:
