MILK AND ITS TRUE COLOURS

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MILK AND ITS TRUE COLOURS

• BY
• SACHIN PRAJAPATI (082)
• TARUNDEEP SINGH(109)
• ANAND SINHA (111)
• KAUSHAL SONDARWA (112)

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Introduction

• Milk, is the gift of nature to human, the first
  elixir of life .It is the only one in its kind,
  which humans use right from the birth to its
  entire lifetime
• It is fine blend of all nutrients necessary for
  growth and development of young ones

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HEALTH BENEFITS AND CONCERN

• Chronic candidiasis-Lactobacillus acidophilus
  products are often used by people with
  candidiasis in an attempt to re-establish proper
  intestinal flora..
• Diarrhea-.The combination of bifidobacteria and
  Streptococcus thermophilus (found in certain
  yogurts) dramatically reduces the incidence of
  acute diarrhea in hospitalized children.
  Active-culture yogurt and milk fermented with
  Lactobacillus casei may prevent
  antibiotic-induced diarrhea.
• High cholesterolYogurt, acidophilus milk, and
  kefir are fermented-milk products that have been
  reported to lower cholesterol in most, but not
  all.

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• Immune functionThe effects observed in humans
  include an increase in the activity of several
  types of white blood cells.
• Vaginitis- There was more than a 50 percent
  reduction in recurrences, while women who
  consumed pasteurized yogurt that did not contain
  the bacteria had only a slight reduction.

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WHICH TYPE IS YOURS
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What are common pathogens in milk?

• Salmonella
• Listeria monocytogenes
• Yersinia enterocolitica
• Campylobacter jejuni
• Staphylococcus aureus
• Escherichia coli (0157) H7

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SOURCE OF INFECTION

• Milk is the efficient vehicle for a great variety
  of diseases. The sources of infection or
  contamination may be
• The dairy animal
• The human handler or
• The Environment e.g. contaminated vessel,
  polluted water, flies, dust etc.

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How do I pasteurize milk?

• Milk must be heated, with agitation, in such a
  way that every particle of the milk, including
  the foam, receives a minimum heat treatment of
  150F (66C) continuously for 30 minutes or 161F
  (72C) for 15 seconds. The temperature should be
  monitored with an accurate metal or protected
  glass thermometer. Pasteurization of fluid milk
  has very specific requirements for time and
  temperature as listed in the chart.
• Temperature Time
• 150F (66C) 30 minutes (vat pasteurization)
• 161F (72C) 15 seconds (high temperature, short
  time pasteurization)
• 191F (89C) 1 second
• 212F (100C) 0.01 second

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Background

•  Lucknow In August, a test conducted by the
  health department revealed the presence of urea,
  detergent, shampoo, soda, poster colour and
  refined oil in milk. 1000 samples of milk were
  tested, out of which 211 were found adulterated.
• New Delhi In August, it was reported that a bulk
  of the 20 lakhs litres of milk sold by local
  dairies and milk suppliers in neighbouring states
  could be laced with lethal toxins that could
  wreck the human nervous and intestinal systems.
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• Guwahati In June, 31 milk samples were tested at
  the Assam State Public Health Laboratory. Nine of
  them were adulterated with a very low content of
  milk fat and also impure water
• Ahmedabad Most recently 20 children were
  admitted in municipal hospital with Food
  Poisoning due to consumption of adulterated milk

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RESEARCH QUESTION

• What quality of packed milk and loose milk
  available in Ahmedabad is UNADULTERATED and HOW
  SAFE as revealed by BACTERIOLOGICAL CULTURE and
  various tests?

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MATERIALSANDMETHODOLOGY

• SELECTION OF SAMPLES
• 05 samples of Full cream pasteurized milk
• 05 samples of Standard pasteurized milk
• 03 samples of Toned pasteurized milk
• 05 samples of Loose/Open milk
• Inclusion Criteria
• COLLECTION OF SAMPLES-All the samples were
  collected simultaneously on different dates but
  particularly on the same time i.e. at 0800 hrs.
• PLACE OF RESEARCH- A.M.C. Laboratory
• STANDARDS- Specifications laid by Prevention of
  Food And Adultration Act and Bureau of Indian
  Standards.

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METHOD OF TESTING AND ITS REGULATION STANDARDS

• WEIGHT /VOLUME- For 500 ml. there is permissible
  limit is 500/- 10 ml.
• pH- The normal fresh milk has pH of 6.6-6.8 which
  is slightly acidic in nature.
• FAT. The minimum permissible limits for different
  types are Full cream milk- 6.0/ gm. Toned
  milk- 3.0/ gm. standard milk- 4.5/ gm. .
  Loose milk- 6.0/gm. It was tested by GERBER
  METHOD (Source BIS and PFA Act).
  
• SOLID NOT FAT (SNF) -The minimum permissible
  limits for SNF are- Full cream milk- 9.0/gm
  Toned milk- 8.5/gm Standard milk- 8.5/gm
  Loose milk- 9.0/gm.
• TOTAL PLATE COUNT (TPC) - From the milk samples
  firstly specific amount of milk were taken and
  diluted, then it was cultured on the nutrient
  agar plate. The BIS specifies that TPC reading
  should not be more than 30000/ ml of bacteria.

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• E.COLI- There are no limits for this parameter in
  BIS.
• STAPHYLOCCUS AUREUS- The presence in food may
  cause severe food poisoning and diseases of feco-
  oral mode of transmission.
• UREA- Urea is a natural constituent of milk and
  is present to the normal extent of 70 mg/100ml
  (700 ppm.) For testing of urea contents, DMAB
  METHOD is used.
• CARBONATE- Carbonates are the neutralizers. The
  main purpose of this is that it thickens the milk
  For testing Carbonate ROSALIC ACID TEST is
  done.

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OBSERVATIONANDANALYSIS
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TABLE--1 WHOLE MILK
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TABLE-- 2 STANDARD MILK
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TABLE--3 TONED MILK 
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TABLE-- 4 OPEN/LOOSE MILK
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TABLES FOR FAT AND S.N.F.
Whole milk
TONED MILK
LOOSE MILK
STANDARD MILK
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WHOLE MILK

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LOOSE MILK
WHOLE MILK

STANDARD MILK
TONED MILK

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IMPORTANCE OF COLD CHAIN
Two samples were transported to AMC lab under
proper refrigeration. Sample A was immediately
tested to verify the effectiveness of
pasteurization. Sample B was allowed to stand for
four hours at room temperature, as it takes a
minimum of 4 hours before the packet reaches the
consumers. This was to test the need for
maintaining the cold chain.
After Boiling Platelet count ranging from
12-260000/ml was reduced to 80/ml-160/ml. Colifor
ms ranging from 0.91/ml to 430/ml were
destroyed This strengthens our view that you
should drink milk only after boiling, never raw.
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TAKE HOME LESSONS

• Milk is only dairy product enriched with vitamin
  D, not yogurt, cheese or ice cream. If you drink
  milk everyday and use it in your cooking, you
  wont need to take vitamin supplements to meet
  your daily vitamin D requirements
• Milk is the main source of riboflavin in our
  diet. This vitamin is essential for tissue
  repair.
• Milk also contains vitamin A, which helps your
  eyesight and a healthy skin. Vitamin A can be
  found in cream, but most is lost in partly or
  completely skimmed milk
• Select milk that has been packaged in material
  that minimizes lights absorption. Sunlight
  destroys vitamins, especially riboflavin, and
  affects the flavour of milk. So always keep it
  refrigerated, and dont buy too far ahead.
• Look for the longitudinal central seals on the
  milk packets and the date of packing. If the date
  is not that days, chances are the packet is a
  recycled one.

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• If you want to drink/use milk later on, it is
  better to store it fridge
• after boiling to minimize bacteria
  contamination. While boiling,
• keep on stirring and cool it quickly to
  minimize the loss of
• vitamins, minerals and protein. Drink milk only
  after boiling it,
• never raw.
• To check if your packet is not tampered with,
  press it in the
• middle. If it forms a regular arc on the top,
  it is o.k. But it is in a
• straight line, look carefully at the corners
  to detect fresh sealing,
• which may indicate adulteration or less
  volume.
• Fresh milk needs to be kept cold, sealed (so it
  wont absorb
• other flavors and odors), and in the dark.
• Destroy milk packets before discarding them.

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TIME LINE CHART
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THANK YOU
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QUESTIONS