DAIRY PRODUCTS
1. Introduction
used in many processes of medicinal and spiritual purposes. cows' milk is three to four
times richer in protein than human milk. It has five to seven times the mineral content.
However, it is markedly deficient in essential fatty acids when compared to human
mothers' milk. Mothers' milk has six to ten times as much of the essential fatty acids
2. Value chain
3. Products
Raw milk (Cow, buffalo, goat, sheep, horse, camel)
1. Characteristics (texture, colour, shelf life etc.)
2. Chemical compositions
Cow milk have less amount of Fe, Mg, Cu, Zn than buffalo milk.
Macro elements (Na, K, Ca ) remained almost same in each of the lactation stage in cow
SNF in milk ranged from 8.73 to 9.37 gm.
The fat content in cow milk ranged from 4.44 to 4.88 gm% in different stages of lactation.
protein content in cow milk ranged from 3.45 to 4.01 gm.
Lactose content in cow milk ranged from 4.01 to 4.19 gm.
Density in cow milk ranged from 26.61 to 28.68-g/l.
Sodium in cow milk ranged 483.00 to 547.20 ppm.
Potassium in cow milk ranged from 1026.33 to 1081.73 ppm
Calcium in cow milk ranged from 1068.47 to 1221.53 ppm.
Copper in cow milk ranged from 0.109 to 0.182 ppm.
Zinc in cow milk ranged from 0.742 to 1.017 ppm.
Manganese ‘ranged from 0.052 to 0.078 ppm.
Iron in cow milk ranged from 0.994 to 1.946 ppm.
3. Local and global regulations & standards (SLS, CODEX, food act, food preservation act, MRL of
antibiotics, melamine act)
4. Value chain
a) Farm – Important attributes of animals affecting quality and safety of raw milk)
• Breed
• Feeding materials
• Diseases
• Growth promoters
b) Milking
• Traditional method
Normally cows were hand-milked twice daily . Cow’s own calf was used for
stimulation of milk ejection. The calves were allowed to suckle all four teats
during pre-stimulation. If flow of milk stopped before the udder was considered
to be empty, the calves were used for a short time again, to stimulate a milk
ejection. After evening’s milking and suckling, the calves were kept apart from
the cows during the night.
✓ Animal hygiene
Milking routine began with cleaning of the teats with water and then
drying them with a towel.
✓ Milker hygiene
✓ Environmental hygiene
• Industrial method
✓ Animal hygiene
✓ Milker hygiene
✓ Environmental hygiene
c) Quality and safety concerns of collectors
d) Quality and safety concerns of storage
e) Quality and safety concerns of transportation
5. Major quality and safety of raw milk
a) Importance of quality and safety
b) Main types of hazards
Chemical
Physical
Biological
c) Major quality and safety issues in raw milk
Bovine growth hormone or BGH - increase the milk production by even 20%. it adversely
affect human health by stimulating more production of Insulin-like Growth Factor-1 (IGF-1)
which is responsible for breast cancer by transformation of normal breast cells into tumorous
one.
overuse of antibiotics causes secretion of antibiotic residues in the cow milk. Similarly
other hormones like oxytocin are indiscriminately being used by the farmers for increasing
let down of milk. Consumption of raw milk having oxytocin residues have been found to
create hormonal imbalance and thus reproductive disorders and gynaecomastia in humans.
organo-chlorine pesticides like pp’-DDT and pp’-DDE are being used in the agriculture as
seed dresser. , in sanitation, against parasites etc. in the agriculture and livestock industry.
These pesticides accumulate in the surroundings and finally reach the animal body through
contaminated water and feed. After circulating in the blood they finally deposits in the
adipose tissues of the body as lipid rich tissues are good for their chemical stability and
persistence. From there they are finally secreted as toxins in the milk. β-HCH is one of the
main contaminants followed by pp'DDT and pp'-DDE. A level of PCB several times higher is
noted in cow’s milk.
milk from infected cows may contain pus and blood.
Milk also gets contaminated during milking with dirty hands of milkers and faecal
material from the tail and perineum leading to heavy bacterial contaminations. (Salmonella,
E. coli, and Staphylococcus infections)
Other than bacteria, Prions, an infectious protein without any genetic apparatus which is very
similar to virus and responsible for bovine spongiform encephalopathy (BSE) and result in
Mad cow disease [6] have also been traced in milk .
Several farmers have developed a fatal disease syndrome that resembles both BSE and CJD
(Creutzfeldt-Jakob-Disease). The immuno-deficiency virus seen in cattle is closely related in
structure to that of the human AIDS virus
this few infected cow milk is also a source of bovine leukemia virus which causes blood
cancers in individuals consuming this.
certain proteins in cow’s milk which acts as allergen particularly to breast fed infants. These
allergens cause hypersensitivity reactions, lymphadenopathy and hepato-splenomegaly
The common problems in children are GIT disorders, acute gastrointestinal blood loss, milk
borne infections, lack of minerals, abdominal pain, bedwetting, asthma, intestinal bleeding,
colic and diabetes [7]. Adults can be affected with coronary deaths, hardened and narrowed
arteries, kidney disorders, arthritis and the more serious questions of leukemia, lymphoma
and cancer of different organs particularly genital organs. Some specific proteins in the milk
may be responsible for insulin-dependent diabetes which usually begins in childhood [8]. It is
probably because the cow’s milk proteins stimulate the production of the antibodies which
can destroy the β- cells of pancreas. When 80 to 90 percent of the insulin-producing beta
cells are destroyed manifestation of diabetes starts
Milk sugar, lactose is not easily digestible by humans and can cause GIT disorders like gas and
dysentery.
Milk and its products except skimmed milk and non-fat products contain high amount of
saturated fat and cholesterol which contribute to cardiovascular problems
d) Suggestions / overcome
6. Quality and safety testing
a) Sampling
b) Chemical tests
• For composition
• For identify adulterations
c) Microbiological tests
d) Sensory tests?
Dairy products
1) Product description
2) Characteristics and chemical composition
3) Local and global regulations and standards for relevant product
4) Quality and safety in value chain
a) Intro (value chain)
b) Raw milk
c) Processing – ccp
d) Packaging
e) Labelling
f) Storage
g) Transportation
h) Different types of hazards in value chain steps
5) Quality and safety testing
a) Sampling
b) Chemical tests
• For composition
• For identify adulterations
c) Microbiological tests
d) Sensory tests?
6) Possible quality and safety defects of final products 7) Suggestions and overcome
