TEST RE­SULTS FOR PHYSICOCHEMICAL PA­RAM­E­TERS

Consumer Voice - - Comparative Test -

Milk Fat | Solids Not Fat | Milk Pro­tein | Cal­cium | Car­bo­hy­drates | Sat­u­rated Fat | Acid­ity as Lac­tic Acid | Phos­pho­rus | Choles­terol | Whey

Milk Fat Fat is an es­sen­tial part of any bal­anced diet, pro­vid­ing es­sen­tial fatty acids, fat-sol­u­ble vi­ta­mins and a con­cen­trated source of en­ergy. As per FSS Reg­u­la­tions and In­dian Stan­dard, curd should have the same min­i­mum per­cent­age of milk fat as the milk from which it is pre­pared. If the curd is sold or of­fered for sale with­out any in­di­ca­tion of class of milk, the stan­dards pre­scribed for curd pre­pared from buf­falo milk will ap­ply.

As per their dec­la­ra­tion, all the brands of plain curd have been made from toned milk and the pro­bi­otic curd are from dou­ble-toned milk. The min­i­mum re­quire­ment for milk fat is 3 per cent for toned milk and 1.5 per cent for dou­ble-toned milk. • All brands ful­filled the min­i­mum re­quire­ment for

milk fat con­tent. • Na­maste In­dia (3.6 per cent) had the high­est amount of milk fat among all the tested brands. Nes­tle a+ Nour­ish with 3.2 per cent came next. As per Di­etary Guide­lines for In­di­ans by Na­tional In­sti­tute of Nutri­tion, Hy­der­abad, 2011, di­ets of young chil­dren and ado­les­cents should con­tain about 30 grams to 50 grams fat per day. So, a higher amount of milk fat is bet­ter for young con­sumers. Solids Not Fat (SNF) Apart from fat, all other solids such as pro­tein, lac­tose, vi­ta­mins and min­er­als to­gether make up solids not fat. SNF is the most es­sen­tial part of the milk. As all nu­tri­ents are re­quired by the body, higher SNF quan­tity is bet­ter.

As per In­dian Stan­dard, dahi should have the same min­i­mum per­cent­age of SNF as the milk from which it is pre­pared. As men­tioned ear­lier, all the brands of plain curd have been made from toned milk Milk Pro­tein Pro­teins are an ex­tremely im­por­tant class of nat­u­rally oc­cur­ring com­pounds that are es­sen­tial to all life pro­cesses. They per­form a va­ri­ety of func­tions in liv­ing or­gan­isms. As yet, there is no re­quire­ment in the In­dian Stan­dard for pro­tein con­tent in curd. We checked the brands on their de­clared val­ues. • Pro­tein con­tent in all the brands was close to their

de­clared value. • Mother Dairy Ad­vanced and Na­maste In­dia had high­est pro­tein con­tent. Pro­tein per­cent­age in Bri­tan­nia (plain curd) was found to be slightly less than its claim.

Car­bo­hy­drates are the su­gars, starches and fi­bres found in fruits, grains, veg­eta­bles and milk prod­ucts. Car­bo­hy­drates are a source of en­ergy and ex­pected to be higher in curd. Lac­tose is the ma­jor car­bo­hy­drate frac­tion in milk. • Car­bo­hy­drates amount was high­est in Nes­tle a+ Ac­ti­plus (6.9 per cent) among the pro­bi­otic brands and in Goward­han (6 per cent) among the plain curd brands.

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