Milk is considered as nature’s most unique food. The major and minor constituents/nutrients of milk include milk fat, protein (casein and whey proteins), carbohydrates (lactose, also known as milk sugar), minerals (calcium, phosphorous), vitamins (A, B, D), enzymes etc.
The nutrients in milk are present in a balanced proportion making it a complete food. In addition most of these nutrients (such as minerals) in milk are present in a form that are easily absorbed in our body. Some individual components of milk also exhibit specific nutritional and health promoting properties. Since time immemorial , milk is being consumed by the human beings of all age groups, either as liquid milk or in the form of various nutritious products such as dahi, paneer, buttermilk (chhass), shrikhand, ghee, butter (makhan), milk based sweets, etc. The unique composition of milk (water and other nutrients) makes it a highly perishable commodity. It is an ideal medium for growth of microorganisms and, therefore, highly susceptible to microbial spoilage. If not produced and handled in a proper hygienic manner, various types of spoilage and disease-producing organisms can grow in milk and milk products and make these unfit/unsafe for human consumption. Therefore, it is very important that milk particularly after production is handled in a hygienic manner and processed properly so that it not only retains its quality and but also remains good for a longer period before consumption. Consumers have a right to good quality and safe milk and milk products. As milk and milk products are largely consumed by people of all age groups, which include sensitive populations like young children and aged people also, it is important that dairy products available for consumption are safe and of good quality. In this direction, NDDB is working closing with dairy cooperatives and milk producers’ owned dairy organisations, providing them assistance in addressing food safety and quality related issues along the dairy value chain. NDDB also supports these dairy organisations by facilitating development of an enabling food regulatory environment through active cooperation with food standards/regulatory organizations. On the regulatory front, the Food Safety and Standards Act, 2006 and various Regulations, thereunder are enforced by the Food Safety and Standards Authority of India, in collaboration with the other regulatory agencies in States, to regulate the food industry ensure quality and safety of all food products, including dairy products The dairy sector as such is dealt more comprehensively by the Food Safety and Standards Act 2006 and the Regulations thereunder, given the extensiveness of the provisions relating to milk and milk products/dairy businesses in these Regulations. This highlights the importance of milk and milk products as a sensitive food. Consumers can also safeguard themselves by following some simple steps such as purchasing:- milk and milk products of reputed and trustworthy manufacturers
- only those milk and milk products whose packages clearly mention contact details (email, phone number) for registering complaints, if any, with respect to quality of products etc.
The Nutritional Powerhouse: Milk
The Unique Composition of Milk
Milk is truly nature's most unique food, a complete package of essential nutrients. It's packed with major constituents like milk fat, proteins (casein and whey), and carbohydrates (lactose, or milk sugar). Beyond these, it also provides vital minerals such as calcium and phosphorus, and a spectrum of vitamins including A, B, and D, along with various enzymes.
What makes milk exceptional is the balanced proportion of these nutrients, making it a truly complete food. Furthermore, many of these nutrients, especially minerals, are present in a form that our bodies can easily absorb. Certain individual components of milk also offer specific nutritional and health-promoting properties.
A Timeless Food Staple
For generations, milk has been a fundamental part of the human diet across all age groups. It's consumed not just as liquid milk but also transformed into a diverse array of nutritious and beloved products. Think of everyday favorites like dahi (yogurt), paneer (Indian cheese), buttermilk (chhass), shrikhand, ghee, butter (makhan), and countless milk-based sweets.
Ensuring Food Safety and Quality
Consumers have an inherent right to good quality and safe milk and milk products. Given that dairy products are widely consumed by people of all ages, including vulnerable populations like young children and the elderly, ensuring their safety and quality is critically important.
In this regard, NDDB (National Dairy Development Board) is actively collaborating with dairy cooperatives and milk producer-owned dairy organizations. NDDB provides crucial assistance in addressing food safety and quality-related issues throughout the dairy value chain. Beyond direct support, NDDB also facilitates the development of an enabling food regulatory environment through active cooperation with food standards and regulatory organizations.
On the regulatory front, the Food Safety and Standards Act, 2006, and its various Regulations are enforced by the Food Safety and Standards Authority of India (FSSAI). In collaboration with state regulatory agencies, FSSAI oversees the food industry to guarantee the quality and safety of all food products, including dairy items. The dairy sector, in particular, is comprehensively addressed by these regulations, given the extensive provisions related to milk and milk products, underscoring milk's status as a sensitive food.
The Importance of Hygiene and Processing
Despite its nutritional value, milk's unique composition (being mostly water and other nutrients) makes it a highly perishable commodity. It serves as an ideal medium for the growth of microorganisms, making it extremely susceptible to microbial spoilage. If milk isn't produced and handled with proper hygiene, various spoilage and disease-producing organisms can thrive, rendering milk and milk products unsafe for human consumption.
Therefore, it's paramount that milk, especially after production, is handled in a hygienic manner and processed properly. This ensures that it not only retains its intrinsic quality but also remains safe and good for a longer period before it reaches the consumer's table.
Consumer Safeguards for Safe Milk
Consumers can also play a vital role in safeguarding their health by following some simple yet effective steps:
