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Market Milk

• Market milk refers to liquid milk for consumption or processing.
• Processing may include pasteurization, homogenization, or sterilization.

Introduction and History of Dairy Development in India

• Milk is naturally designed to feed mammal.
• Ancient humans began domesticating milk-producing animals around 6000-8000 BC.
• Milk has been an integral part of Indian life since ancient times.
• Dairying in India promotes social change by supporting small rural producers who own about 70% of milch animals.
• This contrasts sharply with advanced countries that use specialized farming.
• The sector needs policies that are more market-oriented to address marketing challenges.

Milk Production

• India has the largest cattle and buffalo populations and ranks second in goat and third in sheep populations globally.
• India produces the most milk in the world, with 110.04 million tonnes in 2009.
• Cow milk accounts for about 40%, Buffalo milk 56% and goat, sheep, and camel account for the remaining 4%.
• The trends indicate faster production growth in India (4.07%) than globally (0.78%).

Dairy Animals

• Domesticated cattle are generally grouped into zebu (Bos indicus) and European (Bos taurus) types.
• Zebu cattle have humps and are adapted to tropical climates, offering heat tolerance and disease resistance.
• European cattle have higher milk yields but less environmental resilience.
• Well-known indigenous milch breeds include Sahiwal and Red Sindhi.
• Exotic breeds like Jersey and Holstein-Friesen have been crossbred to improve milk production.
• Buffaloes, especially the Murrah breed, are efficient converters of roughages into milk.

Milk Consumption

• Milk consumption patterns vary globally, with higher consumption in Europe and North America.
• Tropical countries traditionally preserve milk through methods other than refrigeration.
• These include immediate usage, boiling, fermentation, and drying due to high temperatures and limited refrigeration.
• Milk consumption customs greatly vary even within Europe.

Dairy Development in India – Before and After Operation Flood

• The history of Indian dairy development can roughly be divided into pre- and post-Operation Flood phases.
• The British established military dairy farms starting in 1913 to supply the colonial army.
• These farms demonstrated successful practices such as artificial insemination.
• Urban consumers relied on local milk vendors who increased lactation periods, causing sterility in cattle.
• The onset of World War II led to private dairies that focused on profit but did not improve milch animal breeds and dairing remained disorganized.
• The government prioritized modernization after 1951, setting up 'milk schemes' in large cities and implemented ICDP & KVS to stimulate production which led to stagnant rates on 1% annually.
• Government plants reconstituted buffalo milk with imported milk powder to lower prices.

The Co-operative Movement

• India's organized dairy development strategy began in the late 1960s with the NDDB's setup in 1965.
• In 1970 the IDC public sector company was setup to handle government funds of Operation Flood, while NDDB provided support.
• Operation Flood had three phases which enhanced milk production and rural incomes, and ensured fair prices, with the first phase financed through the sale of gifted commodities like butter and SMP.
• Village cooperatives and dairies established in major cities were intended to capture a commanding share of the milk market.
• In Phase II, the milksheds grew from 18 to 136, and outlets expanded milk to 290 urban areas, including US$ 150 million by the World Bank.
• By the end of 1985, over 43,000 village-level cooperatives covered 4.25 million milk producers.
• Phase III strengthened the National Milk Grid linking producers to consumers in over 700 towns with a World Bank credit of US$ 365 million.
• India has 133,349 village dairy cooperatives, forming the National Milk Grid, procuring 25.1 million liters daily.
• NDDB's future goals include enhancing cooperative business and building a National Information Network.

Data – Milk Production and Consumption

• Tables in Lesson 3 cover the following data regarding milk production and consumption
• Milk production in selected countries (million tonnes)
• Continents – Species wise milk production (million tonnes)
• State-wise annual milk production (‘000 tonnes)
• Projections of milk production (million tonnes)
• Farm gate price (Rs./kg) of milk in selected countries (2008)
• Per capita consumption of liquid milk (g/day)
• World-per capita availability of milk (g/day)
• India - Per capita availability of milk (g/day)
• Average milk yield of species of cows and buffaloes in India

Practices Related to Animal and Milking Personnel

• Milk provides nutrition for newborns and humans but is also a growth medium for pathogens and chemical contaminants like antibiotics and pesticides are a potential source.
• 'Clean milk' is milk from healthy animals, handled hygienically with minimal harmless bacteria, free of chemical residues, and has a good keeping quality.
• The principles for safe raw milk handling involve minimizing/avoiding contamination and reducing microbial growth/activity.
• Unhygienic practices to be avoided: related to animals, milking personnel, milking process, and environment
• Animals should be examined periodically for udder and other infections and be treated by a veterinarian.
• Infected animals should be isolated and sanitary precautions taken, and their milk should not be pooled.

Milking Process and Environment

Practices for udder washing:

• Wash and clean gently to avoid damage.
• Use two buckets (one for plain water, one for disinfectant) and separate cloths.
• First tepid water wash removes dirt; use detergent for persistent dirt, wrung the cloth outside.
• In winters, use lukewarm water to avoid chills, below 55°C.
• Hypochlorite solution (500 ppm) or quaternary ammonium compounds (200-400 ppm) disinfect the udder.
• After washing, dry organs before milking and a separate cloth is recommended for each cow.
• The udder and teats should be wiped with clean cloth dipped in detergent solution after milking.

Hygienic Practices during Milking:

• Milk completely, discard first few ml in a utensil in a cup, complete in 7-8 minutes and not on the floor.
• Milking with full hands, not knuckles to prevent teat injury and use a milking machine may also help better hygiene.

Hygiene of Milking Utensils:

• Utensils the should be free from dents, cracks, crevices.and scrubbed and detergents and chemicals used should be non-injurious
• Cleaned vessels must be placed inverted to avoid contamination.

Hygiene of Milking Environment:

• Housing, feeding, and milking areas need special care to minimize contamination.
• Provide water, drainage , ventilation in the shed, and proper space and a drainage system should be used along sick animals and animals about to calve in the shed.

Feeds and Milk Contamination:

• Feed animals feedstuffs those are not a source of contamination and proper nutrition can decrease mammary infection rates
• When antibiotics are in the feed, should be done under veterinary supervision.

Procurement of Milk

• In developed countries, milk production is confined to rural areas, while demand is largely urban.
• The task of milk collection is complex in rural India because small farmers and landless laborers maintain few milch animals and only milk small quantities.
• The milkshed is is the geographical area from which a city dairy receives its fluid milk supply.
• To establish a plant one take on surveys in the milkshed area to analyze milk at collection points considering different parameters, such as:
• The number of animals
• Future potential of milk availability; and
• Route planning and planning of the location of the primary collection and chilling centers help plant logistics also.

Type of Systems for Organized Dairies, viz:

• Direct: Processor collects directly from producers.
• Contractor. Processor buys milk from the contractor.
• Agent: Processor appoints agents to procure milk.
• Cooperative: Farmers form a cooperative society that collects milk and establishes milk collection.

Chilling or Bulk Cooling Centres can be used where the dairy plan his far away

Systems efficiency are measured through:

• Regularity in quantity milk
• Efficiency of collection in lean times
• Quality of milk collected
• Cost of Procurement

Problems of Milk Procurement:

• Managerial Skills to ensure adequate milk supplies
• perishable nature of milk

Pricing determines the profit level and thus role for encouraging

• Productivity, composition and marketable milk surplus

Variation to take into consideration

• Seasonal: calvings, green fodders, climatic stress, (Flush, Transitory To Flash)
• Compositional: Fats, SNF
• Spatial milk varies region to region, producers near cities get more

Rational milk policies are aimed at Guaranteed price, regular supply of wholesome milk

Price has to fix from producer viewpoint, the prices from processor the following has to be considered: operation, capacity-utilization, objective, population size, costs such as transportation.

Sterilization

• The primary focus was identifying superior germs for sterilization. • In 2006, the "Food Safety and Standards Act" was introduced as a result of these efforts. • There was also greater focus paid to food hygiene and standard regulations. • 1 to 958°C or 130 degrees celsius for a minimum of one and then package and sealed under a septic and hermetically sealed condition. • The aim of this is to preserve the milk through that method. • The purpose is for it not to deteriorate and maintain the stability for a commercial value. • It can be used for milk products that can also be process using heat. • There must be no presence of microorganisms harmful to consumer health, i.e., pathogenic, toxicogenic germs and toxins. • Must be made of known pathogens, i.e., it should not show signs of bacterial growth to help protect the seal. • It can be easily cleaned. • There must be no air vents and the tubing to the water tight tank must be fully sterilized, and to be able to keep that steam of sterilizations throughout. • Quality tests like that were all added in table so point 16.4 to protect the test, and make sure everything is up to test, there are no contamination during operation. There are a few things to look for, including to test for what is commonly "Doubtful Quality", check temperature reading, and to perform the requisite analyses.

Heat exchangers

• Plays as a key mechanical tool for storing, processing and testing for safety before public use. • This process requires specialized machinery, precise tubing and measurements to get it all right. • Clean pipes with a good alkaline product to get rid of build up and use special sterilizing liquid , and a little hot water into the pipe • The point of the process is to get the milk to the right safe zone, whilst also cleaning at the same time • It must be performed with a continued and never ending supply of sterilization liquid and heat if required, as well as making precise flow as well as temperature regulations in short bursts. • Hot tubing lines and valves has been used to help with that flow. • It plays a big factor in the overall product. • A huge advantage is it runs a lot faster so that the milk goes through and does not denaturize . • Great machine for quick transportation and sterilization for quality assurance.