Pack­aged Full-Cream Milk

Good fats, bad fats and some mi­cro­bi­o­log­i­cal facts

Consumer Voice - - Contents -

Gone are the days when one de­pended only on the lo­cal milk ven­dor for get­ting fresh milk (once upon a time the cow was brought to the cus­tomer’s doorstep for milk­ing, but that’s an­other story al­to­gether). Al­most all items are now sold in ready­made forms in packets and milk is no ex­cep­tion. The grow­ing de­mand for milk largely ex­plains the spurt in pro­duc­tion as also in brands. At the same time, with adul­ter­ation of milk – with wa­ter, veg­etable oils, de­ter­gents, caus­tic soda, urea, starch, blot­ting pa­per, white paint, etc. – in­creas­ingly be­com­ing a re­al­ity and a con­cern, more and more con­sumers are switch­ing to branded pack­aged milk. This re­port will, among other things, put to rest most of our con­cerns about milk adul­ter­ation and con­tam­i­na­tion, and af­firm or dis­pute the health-re­lated claims of lead­ing brands of pack­aged full-cream milk.

The testing was car­ried out in an NABLac­cred­ited lab­o­ra­tory and it was mainly based on the rel­e­vant In­dian Stan­dard (IS 13688: 1999) and FSS Rules, 2011, for ‘pack­aged pas­teur­ized milk’ wherein the cat­e­go­riza­tion of milk has been done based on min­i­mum quan­tity of milk fat present. Here, full-cream milk means milk or a com­bi­na­tion of buf­falo or cow milk or a prod­uct pre­pared by com­bi­na­tion of both that has been stan­dard­ized to

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