India is the highest milk producer and ranks first in the world contributing 24.60% of global milk production in the year 2021-22. The milk production of India has registered a 58% increase during the period from 2014-15 and 2022-23 and has produced 230.58 MT of milk in 2022-23 valued at INR 16,792.10 billion in 2023 with a CAGR of 5.85% over the past 9 years. By 2032, the CAGR is expected to grow by 13% during 2024-32 reaching the market size of more than INR 49,953 billion. The Indian dairy industry is experiencing robust growth propelled by technological innovations, improved cold chain facilities, penetration of organized retail and e-commerce channels offering avenues for market expansion with convenient access to a wide range of diversified and quality-focused dairy products, and establishments of supermarkets, hypermarkets, and online platforms.
While it is in the interest of the agrarian economy of the
country to drive ahead with this phenomenal production growth, equally
important is the quality control of milk and milk products at the various
production and processing stages. In the words of Willa Foster “Quality is
never an accident. It is always the result of - High Intention, Sincere
Efforts, Intelligent Direction and Skillful Execution”. Quality control begins
with the evaluation of raw materials, such as milk, cream, and all other
ingredients that form the basis of manufacturing dairy products. These materials
must meet specific standards for freshness, purity, and composition. As a best
practice, regular testing and analysis of incoming raw materials help identify
any deviations that may affect the quality of the final product. Quality
control laboratories play a vital role in conducting a range of tests,
including chemical, physical, and microbiological that facilitate the
evaluation process of the quality and safety of the products. Such tests in
laboratories typically include assessing fat content, protein content,
bacterial counts, and sensory evaluation. Results from laboratory tests guide
decision-making and help ensure compliance with regulatory standards. Instances
of adulteration and contamination raise consumer apprehensions, impacting
confidence and consumption rates. Strict quality control at the primary,
secondary and tertiary levels will deter the adulteration of milk, improve the
safety indices of raw milk and processed dairy products and foster market
growth. Safeguarding public health through regular checks of the raw materials
by qualified dairy analysts can significantly improve the quality of raw milk
and the variety of milk products produced and marketed in India.
The book provides comprehensive details of the various test
methods to determine the quality attributes of milk and milk products and the
adulterants commonly used by unscrupulous traders so that public health can be
protected.
The authors hope that the book would meet the needs of the
analysts working in dairy quality control laboratories as well as the
undergraduate and post-graduate students of the agricultural, and veterinary
universities, dairy and food science and technology institutions of the
country.
Author (s) Details
Dr. Trishna Borpuzari
Department of Livestock Products Technology, College of Veterinary Science,
Assam Agricultural University, Khanapara, Guwahati, Assam, Pin-781 022, India.
Dr. Rajendra Nath
Borpuzari
Department of Livestock Products Technology, College of Veterinary Science,
Assam Agricultural University, Khanapara, Guwahati, Assam, Pin-781 022, India.
Dr. Rashmi Rekha
Saikia
Department of Livestock Products Technology, Lakhimpur College of
Veterinary Science, Assam Agricultural University, Joyhing, North Lakhimpur,
Assam, Pin -787 051, India.
Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-48388-04-9
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