Physico Chemical

Properties of Milk
Physico Chemical Properties of Milk
1. Physical State of Milk
2. Acidity and pH of Milk
3. Density and Specific Gravity of Milk
4. Freezing Point of Milk
5. Boiling Point of Milk
6. Colour of Milk
7. Flavour of Milk
8. Specific Heat of Milk
9. Refractive Index of Milk
10.Surface Tension of Milk
11.Viscosity of Milk
 Physical properties and Chemical properties together are
called physico-chemical properties, Physico-chemical properties of
milk are influenced by the composition of milk some of there
properties are important in processing of milk and manufacture of
milk products, where as other are used in detection of adulteration
in milk.
1. Physical State of Milk
Water is the continuous phase in which other constituents
of milk are either dissolved or suspended, Lactose and the
portion of minerals salts and milk proteins are present in true
solution rest of the mineral salts and milk proteins are present
in colloidal state. Milk fat is present in emulsion state.
2. Acidity and pH of Milk
Freshly-drawn milk is amphoteric in nature to litmus, i.e. It
must turns red litmus blue and blue litmus red. However, it shows
a certain acidity as determined by titration with an alkali (sodium
hydroxide) in the presence of an indicator (phenolphthalein). This,
acidity, also called Titratable acidity (T.A.) as it is determined by
the presence of casein, acid phosphates, citrates, etc., in milk. The
titrable acidity of cow milk varies on an average from 0.13 to 0.14
per cent and buffalo milk from 0.14 to 0.15 per cent.
The pH of normal, fresh, sweet milk usually varies from 6.4 to
6.6 for cow and 6.7 to 6.8 for buffalo milk. higher pH values for
fresh milk indicate udder infection (mastitis) and lower values,
bacterial action.
3. Density and Specific Gravity of Milk
Whereas density of a substance is its mass (weight) per
unit volume, specific gravity is the ratio off density of the
substance to density of standard subsatance (water). The
density and specific gravity of milk may be determined by
either determining the weight volume or the volume of a
known weight. The weight of a known volume may be
determine either with a pycnometer or with a hydrostatic
balance, while the volume of a known weight is determine by
using lactometers.
Milk is heavier than water. The average specific gravity
ranges (60°F/15.5°C) from 1.028 to 1.030 for cow milk, 1.030
to 1.032 for buffalo milk and 1.035 to 1.037 for skim milk.
 The specific gravity of milk is influenced by the proportion
of its constituents (i.e. Compositions), each of which has a
different specific gravity Water-1.00, fat-0.93, protein-1.346,
lactose-1.666 and salt-4.12 (solid-not-fat-1.616).
4. Freezing Point of Milk
Freezing point of milk is always lower than that of water.
Pure water freezes at 32°F (0°C), freezing point the solution
since milk contains some dissolved constituent such as lactose,
mineral salt etc. The average freezing point of Indian cow milk
is -0.547°C (31.02°F), and buffalo is slightly lower -0.549°C
(31.01°F) than that of cow milk due to higher content of
dissolve substances on buffalo milk.
5. Boiling Point of Milk
Water boils at 100°C (212°F), as milk contains some dissolve
substances, it is heavier than water. The dissolve substances
increases the boiling point of a solution. The boiling point of milk is
slightly higher than that of water. The average boiling point of milk
at sea level is 100.17°C (212.3°F).
6. Colour of Milk
The white opaque colour of milk is due to the reflection of
light by the colloidal casein particles and the dispersed fat globules.
The yellowish colour of whey is due to riboflavin the colour of milk
varies from creamy white (Buffalo milk) to yellowish creamy white
(Cow milk) colour is influenced by various factor such as breed,
feed, fat percentage of milk, size of fat globule, individuality etc.
7. Flavour of Milk
This is compose of smell (odour) and taste. The flavour of
milk is a blend of the sweet taste of lactose and salty taste of
minerals, both of which are damped down by proteins. The
phospholipids, fatty acids and fat of milk also contribute to the
flavour.
8. Specific Heat of Milk
The specific heat of a substance is the number of calories
required to raise the temperature of 1 g of the substance 1°C
at a stated temperature. The specific heat of a substances in
inflaenced by its chemical nature and physical state. The
specific heat of milk varies widely with the fat content and
temperature.
Continue...
The specific heat at 67°F and it decrease rapidly above and
below this point. Higher percentage of fat result in lower
specific heat expect in the immediate vicinity at 67°F
temperature, specific heat is greatest for the cream with the
highest fat content milk has a specific heat of 0.938 at 59°F.
9. Refractive Index of Milk
When a ray of light passes from one medium (e.g. air) to a
more deem medium (e.g. milk serum) at any angle other than
perpendicularly it is bend toward the normal. The ratio of the
since of the angles of the incident and refracted light is known
as the refractive index.
Continue...
Sign A
R.I. =
Sign B

Reflective index of milk serum is 1.35 as against 1.33 for

water refractive index is determined at 20°C.
10. Surface Tension of Milk
The force required to break 1 cm of surface is called the
surface tension it is measure in terms of dynes per cm. The
surface activity of protein free milk is due to a proteose the
surface tension of water varies from 40 to 60 dynes where as
the average surface tension of milk is 72.75 dynes/cm at 20°C.
11. Viscosity of Milk
Viscosity is an important physical properties of food
systems. It is related to the flow properties of fluids which in
turn control manufacturing operations in many cases. The
viscosity of the fluid is a measure of the resistance to flow. The
rate of flow is decrease by internal frictional forces.
Nutritional Importance
of Milk and its
Constituents
 Milk is an almost Ideal food. It has high nutritive value. It
supplies body-building proteins, bone forming minerals and health
giving vitamins and furnishes energy giving lactose and milk fat.
Besides supplying certain essential fatty acids, it contains the above
nutrients in an easily digestible and assimilable form. All these
properties make milk an important food for pregnant mother,
growing children, adolescents, adults, invalids, convalescents and
patients alike.
1. Proteins
2. Minerals
3. Vitamins
4. Fat
5. Lactose
6. Energy value
7. Effect of processing
8. A balance diet is essential for proper health and growth
1. Proteins
Milk proteins are complete proteins of high quality, i.e. They
contain all the essential amino-acids in fairly large quantities.
2. Minerals
Practically all the mineral elements found in milk are
essential for nutrition. Milk is an excellent source of calcium and
phosphorus, both of which together with vitamin D, are essential
for bone formation. Milk is rather low in iron, copper and iodine.
3. Vitamins
These are accessory food factors which are essential for
normal growth, health and the reproduction of living organisms.
Milk is a good source of vitamin A, vitamin D, thiamine, riboflavin,
etc. However, milk is deficient in vitamin C.
4. Fat
Milk fat (lipid) plays significant role in the nutritive value,
flavour and physical properties of milk products. Besides serving
as a rich source of energy, fat contain significant amount of so-
called essential fatty acids (linoleic and arachidonic). The most
distinctive role which milk fat plays in dairy products concerns
flavour. The rich pleasing flavour of milk lipid is not duplicated by
any other types of fat. Milk fat imparts a soft body, smooth
texture and rich taste to dairy products. Lastly, milk lipids
undoubtedly enhance the consumer acceptability of foods, they
also serve the best interests of human nutrition through the
incentive of eating what tastes good.
5. Lactose
The principal function of lactose (carbohydrates) is to supply
energy. However, lactose also help to establish a mildly acidic
reactions in the intestine (which check the growth of proteolytic
bacteria) and facilitates assimilation.
6. Energy value
The energy giving milk constituents and their individual
contributions are as follows.
Milk fat : 9.3 C/g
Milk protein : 4.1 C/g
Milk sugar : 4.1 C/g
Where 1 C (Food Calories) = 1000 c (small calories).
Note- The energy value of milk will vary with its composition. On
average, cow milk furnishes 75 C/100 g and buffalo milk
100 C/100 g.
7. Effect of processing
ü Pasteurization carried out with reasonable care has no effect
on vitamin A, carotene, riboflavin and a number of remaining
vitamins B, and Vitamin D. of the remainder, a 10 per cent
loss of thiamine and a 20 per cent loss of ascorbic acid may
be expected.
ü Sterilization increases the loss of thiamine and ascorbic acid
to 30-50 per cent and 50 per cent respectively, through the
remaining vitamins are but little affected.
8. A balance diet is essential for proper health and growth

Role of milk and milk products in a balanced diet

Nutrients Purpose Sources
Essential for muscle
Meat, poultry, fish, milk,
Proteins building and repair, give
cheese, beans, peas, nuts
the body energy and heat
Carbohydrate Bread, cereals, pastry,
Body energy and heats
s sugar, vegetables, fruit
Fats Body energy and heats Butter, ghee, oils
Dairy products, fruit,
Minerals Bone, teeth, body cells
vegetables
Growth, health of skin and Fat-rich dairy products,
Vitamin A mouth, functioning of the eggs, spinach, carrots,
eyes tomatoes, fish liver oils
Nutrients Purpose Sources
Growth, aids appetite, Whole grains, eggs, green
Vitamin B1 prevents beri-beri, vegetables, yeasts, liver,
(Thiamine) function of the nervous kidneys
system
Growth, health of skin and Milk, cabbage, carrots,
Vitamin B2
mouth, functioning of the spinach, liver, eggs,
(Riboflavin)
eyes yeasts, lean meat, prunes
Functioning of the Meat, heart, kidney, liver,
Niacin stomach, intestines and eggs, fish, milk, peanuts,
nervous system yeast
Citrus fruits, maize,
Aids bones and teeth,
Vitamin C tomatoes, lettuce,
prevents scurvy
cabbage
Aids in calcium absorption
Vitamin D which strengthens bones, Eggs, milk, fish liver oils
prevents rickets
 Packaging of milk
products with modern
techniques
Packaging
“Packaging means placing a commodity into a protective
wrapper or container for transport or storage”.
Functions
A package must perform the three-fold functions of
containing, protecting and merchandising
a. To contain the product :-
The package / container should be adequately large to hold
the product. It should have proper constructional features so as not
to allow leakage and spillage. It should have enough strength to
withstand handling, transportation and storage hazards. Finally, it
should also be as compatible as possible with the product.
b. To protect the product :-
The package should safeguard the product against
contamination or loss and damage or degradation due to microbial
action, exposure to heat, light, moister and oxygen, accidental
spillage, evaporation, pilferage, etc.
c. To help in selling the product :-
The shape of the package should be favourable to
dispensation and reclosure, and to its disposal or re-use.
Packaging materials :
1. Paper & paper based products :
The papers are normaly used in form of wrappers, cartons,
boxes,bags & cups. Paper may be craft paper, grease prrof paper,
vegetable parchment paper ,wax coated , plastic coated etc. Merits
of paper packaging are relatively low weight, low cost,
biodegrability and printability. Demerits are poor carrying capacity
and not effective in moist conditions.
2. Glasses :
Glass material has excellent strength, rigidity, chemically inert
whereas its weight & fragility are its demerits. Glasses are used in
form of bottles, jugs, jarsetc. Glasees may be transparent or non-
transperent ie. Coloured.
3. Tinplates :
These are consist of mild tin coated on both sides with layer of pure tin.
4. Sachets/bags/Pouch :
Made of plastic. Common for pasteurized milk.
5. Cans :
Normally plastic cans are used for handling of milk.
5. Box :
may be of wood or paper board. Normally used for bulk packaging of
milk products.
6. Cups:
Normally used for frozen or coagulated milk products. Generally RTS
type products are stored in this type of packaging material.
Characteristics of ideal packaging material:
ü It should not alter the composition of product.
ü Aseptic packaging shall be possible.
ü It shall have antimicrobial effect.
ü It shall be easy to handle, transport and carry.
ü Printing shall be possible
ü Attractiveness (incase of edible products)
Modern Methods of Packaging:-
1. MAP- Modified Atmospheric Packaging
2. Active Packaging
3. Vacuum Packaging
4. Edible Packaging
5. Biodegradable Packaging
6. Plastic Packaging
7. Microwavable Packaging
8. Shrink Wrapping Packaging
9. Retort Packaging
10. Bottle Packaging
11. Antimicrobial Packaging
12. Aseptic Packaging
1. Modified Atmosphere Packaging of Milk Products :-
Also called as, Controlled Atmosphere Packaging (CAP).
This type of packaging is being used increasingly to reduce the rate
of spoilage of fresh products and enhance the shelf life as well as
perceived quality. This method is being used for fresh cheese in the
developed countries and is likely to be introduced for paneer and
paneer like products in India too. The principal factors in a
successful MAP operation are the choice of gas/gases and its
effect on the product, the use of a suitable packaging material and
the packaging material.
Gasses use in MAP is O2, N2 and CO2.
2. Active Packaging:-
Active packaging is a group of technologies in which the
package is actively involved with the food products or interact with
internal atmosphere to extend shelf life while maintaining the
quality and safety. The active component may be part of the
packaging materials or may be an inert or attachment to the inside
of the pack.
3. Vacuum Packaging:-
Vacuum packaging is employed to achieve oxygen free
atmosphere and to extend the milk and milk products etc.
Vacuum Packaging is also called skin packaging. This
process is useful to extend the shelf life of perishable products
without addition of the preservatives. The purpose of this
packaging is to delay microbiological deterioration of the products
and thereby increase its shelf life. It remove air from the packages
with no gas replacement resulting in skin tight firm package.
4. Edible Packaging:-
Edible film and coating based on protein, polysaccharides
and/or lipids have much potential for increasing food quality and
reduce food packaging requirements.
5. Biodegradable Packaging:-
Biopolymer or bioplastics are intrinsically biodegradable
and their use would reduce the damage inflicted to the
environment by petrochemical plastics due to their extended life
time in the environment. They are polymer utilized by bacteria as
carbon and energy reserve material and accumulated by them when
other essential nutrients are depleted from the medium.
6. Plastic Packaging:-
Plastic are the modified polymers, plastic are available in
the market in the form of granules polymer is made up of poly+mer
means many+part so a polymer.
7. Microwavable Packaging:-
The modern urban dynamic life style has created a demand
for ready to eat food to be marketed by food manufacturer. The
berried urban and middle upper middle class consumers have little
time to cook in conventional manner . A number of such products
already command substantial shelf space in retail stores and
supermarkets.
8. Shrink Packaging:-
The shrink wrapping essentially consist of wrapping a film
around a package sealing it and subsequently heating the film to a
desired shrinkage so as to make it tight fit. The vary concept of
shrink packaging provides unique advantages in product
appearance with receipt to.
9. Retort Packaging:-
Retorting may be defined as a process for preserving food
achieved by the application of a thermal sterilization procedure to
product packed in hermetically sealed containers.

Retort Pouch
Microbial Quality of raw
Milk
&
Physico Chemical
&
Microbial Standards for
different types of Milk
ØMicrobial Quality of raw Milk
Microbiology is a branch of biological sciences which deals
with the existence, growth, multiplication and the activities of
minute organisms majority of which are visible only with the help
of micro-organisms.
Term microbiology coined by 'Louis Pasteur'.
Microorganisms associated with milk and milk products and
there morphological studies.
a) Bacteria
b) Yeast
c) Molds
d) Viruses
a) Bacteria
Bacteria are minute, mostly unicellular plant like organism
without chlorophyll, which multiply by binary division.
Shape and size:
Bacteria are mostly found in three forms
1. Spheres
2. Straight rod
3. Curved rod or Cocci, Bacilli and Spirilla called respectively.
ü Cocci
The cocci are when fully developed and free, perfectly
spherical but when two or more are in opposition may be slightly
flattened along the tangential surface, giving an oval appearance.
Continue…
It they are present.
i. Single - monococci or micrococci
ii. Pair - diplococcic
iii. Chain- streptococci
iv. Package of eight cells or multiply of eight cells- Sarcina
v. Cells remain attached in irregular masses, resembling
clusters of grapes- Staphylococci
ü Bacilli
The bacilli are straight rods whose length varies from 2-10
times their width and which may be gently rounded like those of
Lactobacillius bulgoricus or squored like Bacillus anthracic.
Bacilli may separate at once after cell division or they may
remain united in chains. An organism producing such chains
termed as' Streptobacillus'.
i. Bacilli with square ends
ii. Bacilli with round ends
iii. Bacilli in long chains
iv. Bacilli in short chains
ü Spirilla
The spirilla vary from small comma-shaped organisms with a
single curve to longer sinuous forms 4-20 curves which suggest
the appearance of an animated cork-scew.
i. Rods with a single curve are known as vibrio.
ii. With few curves as true spirilla
iii. With many curves spirochaete
Size of Bacteria
Measurement of micro-scopic objects in the micron- "μ".
A coccus form is measured by the size of its diameter; a rod or
spiral form by its length and width.
Cocci - 0.15-2 μ
0.8- 1.2 μ
Bacilli - 0.5 μ length 0.2 μ width
(Bacillus anthraces – 5-10 μ length and 1-3 μ in
width.Sulphur and iron bacteria measure as large as 80 μ
in length)
b) Yeasts
The yeasts are spherical. Ovoid or rod-shaped ascomycetous
fungi, in which visual and dominant growth form is unicellular.
They are widely distributed in nature, being present in soil, in
dust, on fruits and on leaves of plants.
Shape and Size :-
Yeast cells vary greatly in shape, most of them have cells
which are round or oval.
Sometimes rod- shaped or lemon shaped cells are also found.
The size of average yeast cells vary from 10-15μ.
In general yeast cells are larger than bacterial cells and it is
easily distinguished under the microscope. The cell wall of yeast is
composed of a carbohydrate known as yeast cellulose.
c) Molds
The molds are multicellular and in this respect they differ from
the bacteria and yeasts.
The term is uses for a group of fungi which have superficial
resemblances in their wooly. cab-web like, cottency or powdery
growth and which form an economic group important in
fermentation and in food preservation.
Molds as well as most other fungi, are made up of more or less
branched threads known as hyphae. (singular hyphae).
These are more or less cylindrical cells united end to end.
Continue…

Hyphae are of two types those that serve the purpose of

securing nutrient from the material, known as vegetative hyphae
and those that produce spores, known as fertile hyphae.
The whole mass of hyphae is called mycelium and this gives
the cottency appearance to growth.
Molds are differentiated into two groups- Septate and non-
septate.
Molds reproduce both, sexually and asexually.
d) Virus and Bacteriophage
In nature there are organisms which are much smaller in
size and simpler in structure than bacteria. These organisms
are known as ultramicroscopic organisms as they are not
visible by means of ordinary light micro-scope.
These are belongs to 'viruses and bacteriophages'
These organisms are measured by a scale called
millimicrone (mμ).
ØPhysico Chemical Standards of Milk
Indian Standard for Different Types of Milk
Sr. No. Type of Milk Designation Locality Minimum % SNF %
Cow Raw,Past,Ster,et
1. MH 3.5 8.5
c.
Buffalo Raw,Past,Ster,et
2. MH 6.0 9.0
c.
Goat/Sheep Raw,Past,Ster,et
3. MH 3.5 9.0
c.
Stand. Milk Raw,Past,Ster,et
4. MH 4.5 8.5
c.
Recombine Raw,Past,Ster,et
5. MH 3.0 8.5
milk c.
Toned milk Raw,Past,Ster,et
6. MH 3.0 8.5
c.
Double toned Raw,Past,Ster,et
7. MH 1.5 9.0
c.
ØMicrobiological Standards of raw Milk
Standard Plate Count
SPC/ml or g Grade
Very
Not exceeding 200,000
good
Between 200,000 and
Good
1,000,000
Between 1,000,000 and
Fair
5,000,000
Direct Microbial Count
Over 5,000,000 Poor
DMC/ml Grade
Not exceeding 500,000 Good
Between 500,000 and 4,000,000 Fair
Between 4,000,000 and
Poor
20,000,000
Over 20,000,000 Very
poor
 Leucocyte Count
Count Grade
Not exceeding
Normal
500,000
Over 500,000 Milk may be Mastitic or
early or late lactation milk.

Methyl Blue Reduction Test

MBRT (hrs.) Grade
5 and above Very good
3 to 4 Good
1 to2 Fair
½ and above Poor
 Disk Method (Resazurin disk)
Colour after two minutes
Resazurin disk no. Quality of Milk
incubation at 37°C
6 Blue Excellent
5 Lilac Very good
4 Mauve Good
3 Pink Mauve Fair
2 Pink Poor
1 Deep Pink Bad
0 White Very bad
 Definition &
composition of Milk
ØMilk
“Whole, fresh, clean lacteal secretion obtained by
the complete milking of one or more healthy milch
animals, excluding that obtained within 15 days before
or 5 days after calving or such period as may be
necessary to render the milk practically colostrum free,
and containing minimum prescribe percentages of milk
fat and milk-solid-not-fat”.
ØImportant Constituents of Milk
Milk

Water Total Solid

Fat Solid not fat

True fat Associate substances

Several fatty glycerides

Phospholipid Cholesterol Carotene Vitamins

(Fat soluble)
Solid not fat
Nitrogenous compound
Carbohydrate
Minerals
Enzymes
Vitamins
Pigments
Dissolved gasses
 Solid not fat

1. Nitrogenous compound 2. Carbohydrate

Protein Non protein Lactose Other sugar

Ammonia 1)Oligosaccha
Casein Non casein Amino acid -rides
-casein -lactalbumin Urea 2) Sialic acid
β-casein β-lactoglobulin Uric acid
k-casein Immunoglobulin Creatinine
3. Minerals 4. Enzymes 5. Vitamins

Calcium Protease (Water soluble)

Magnesium Lipase Vit. B complex
Phosphorus Catalase and (Vit. C.
Sodium Peroxidase in traces)
Potassium Amylase
Citrate Carbonic
Chloride Anhydrase
Sulphate Xanthine
Oxidase
Aldolase
Phosphatase
 ØComposition of milk

SPECIES
Constituents
Cow Buffalo Goat Sheep Human Camel
Moisture/water 86.6 84.2 86.5 79.4 87.7 86.5

Protein 3.4 3.9 3.5 6.7 1.8 4.0

Fat 4.6 6.6 4.5 8.6 3.6 3.1

Lactose 4.9 5.2 4.7 4.3 6.8 5.6

Minerals (ash) 0.7 0.8 0.8 1.0 0.1 0.8

PRESENT STATUS
OF DAIRY
INDUSTRY
Milk production is expected to increase to 208 million
tonnes (MT) in FY21 from 198 MT in FY20 and 187.7 MT
in FY19.
With the increase in milk production, the per capita
availability is projected to rise to 428 gm per day in FY21
in FY20 it was 411 gm per day.
Total Bovine population (Cattle, Buffalo, Mithun and
Yak) is 302.79 Million in 2019 which shows an increase
of 1.0% over the previous census.
The total number of cattle in the country is 192.49
million in 2019 showing an increase of 0.8 % over
previous Census.
ØThe Exotic/Crossbred and Indigenous/Non-descript
Cattle population in the country is 50.42 million and
142.11 million respectively
The Indigenous/Non-descript female cattle population
has increased by 10% in 2019 as compared to previous
census.
The population of the total Exotic/Crossbred Cattle has
increased by 26.9 % in 2019 as compared to previous
census.
There is a decline of 6 % in the total Indigenous (both
descript and non-descript) Cattle population over the
previous census. However, the pace of decline of
Indigenous Cattle population during 2012-2019 is much
lesser as compared to 2007-12 which was about 9%.
The total buffaloes in the country are 109.85 Million
showing an increase of about 1.0% over previous
Census.
The total milch animals (in-milk and dry) in cows and
buffaloes is 125.34 Million, an increase of 6.0 % over
The manufactured dairy products output is estimated
to grow 10% to INR 283,000 crore during the current
financial year (April 2020-March 2021). During the same
period in last fiscal year 2019-20, Indian dairy sector
market was at INR 256,000 crore.

India's Export of Dairy products was 51,421.85 MT to

the world for the worth of Rs. 1,341.03 Crores/ 186.71
USD Millions during the year 2019-20.
Skimmed milk powder, casein products, butter, ghee,
cream, Butter Oil,Milk &Cream Powder,Butter
Milk,Whole Milk,Fresh Cheese and curd are the several
kinds of milk products that are exported by India.
Among these, skimmed milk powder saw the largest
growth at 292 per cent.

Areas of Production:Uttar Pradesh, Maharashtra,

Himachal Pradesh, Madhya Pradesh, Punjab, Rajasthan,
Tamil Nadu are the major production area of Dairy
Products in India.
Major Export Destinations (2019-20) : UAE, Bhutan,
Nepal, Turkey, U .S.A., Egypt,Singapore,Omen,
Bangladesh and Bhutan are the major markets for
India’s dairy exports.

Today there are 22 state federations in India, with 170

district-level unions, more than 76,000 village-level
cooperative societies, and 11 million milk-producer
members in the different states.
Around 208 million tonnes of milk are produced in India.
Of that only 20 per cent comes from the organised
sector — private and (largely) cooperative sector. India
was able to become the number one milk producer in
the world due to Dr Varghese Kurien.

.
Amul, Mahananda, Nandini, Vijaya, Verka, Milkfed, Aavin,
Medha, Sudha among others are all cooperative brands.
These cooperative brands have a different structure
compared to private dairy players. In this, every state
has a federation, under that district union and under
that is the dairy cooperative societies.

About 37 million litres per day of liquid milk are sold and
this milk is provided by the cooperatives. Organised
cooperatives cover almost 15,000 villages and have
almost 6 lakh members. These cooperatives cover
almost about 15 states through new Farmer Producer
Companies (FPC).

.
In India, around 80 per cent of the dairy sector is still
unorganised, and 20 per cent is organised. This means
there is a huge potential to convert unorganised to
organised which is an opportunity. The question is how
to use this opportunity to leverage the greater value of
the industry.

The value chain and the supply chain of milk are the
most transparent. In the case of cooperatives, only 15-
20 per cent goes in the supply chain and rest goes back
to the primary producer. That means 80 per cent goes
back to the rural economy.

.
.
 Milk consumption Pattern of India

FY 2016-17 FY 2019-20
TURNOVER 107586 INR 187638 INR
CURD 1% 1%
MODERN DAIRY 18 % 22 %
PRODUCTS
PANEER 1% 1%
GHEE 13 % 13%
BUTTER 3% 3%
LIQUID MILK 64 % 60 %
Milk production and per capita availability of milk in
India
Per Capita Availibilty
Year Production (Million Tonnes)
(gms/day)

2011-12 127.9 290

2012-13 132.4 299

2013-14 137.7 307

2014-15 146.3 322

2015-16 155.5 337

2016-17 165.4 355

2017-18 176.3 375

2018-19 187.7 394

2019-20 198.0 411

2020-21 208.0 --
 Factors affecting
composition of milk
 Milk contains the same gross constituents, but differs
widely in proportion. This is due to the availability of different
species of mammal. In order to determine an average gross
composition, various factor such as number of samples taken from
different herd, place, breed, various parts of country, different
periods of lactation are taken in to consideration. These factor are
conveniently grouped into
A. Animal Factors
1. Species
2. Breed
3. Different Quarter of Udder
4. Lactation Period
5. Feeds and Nutritional Level
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6. Disease
7. Age of the Animal
8. Heat or Oestrum
9. Gestation
10. Hormones
B. Environmental and Other Factors
1. Milking Intervals
2. Milking Efficiency
3. Season
4. Weather
5. Exercise
6. Excitement
A. Animal Factors
1. Species
The variation in milk composition in different species
depend on so many factors that it is difficult to determine
accurately the relationship between a specific factor and its
effect on composition. However, the composition of milk of
each species is designed to provide adequate nutrition for
natural rate of growth which is an inherited trait of new born
mammals for that species. The faster the rate of growth, the
more concentrated are the milk component needed for this
growth.
2. Breed
The composition of milk is strongly influenced by the
breed. The variation in composition due to the breed is most
manifest in fat, through other solid constituents are affected
but to a much lesser degree. Generally, milk containing a higher
percentage of fat is also reach in solid-not-fat and vice versa.

Variation in Composition of milk in different breeds (per cent)

Breeds Lactos
Water Fat Protein Ash SNF
e
Jersey 85.27 5.14 3.80 5.04 0.75 9.59
Guernsey 85.47 4.96 3.84 4.98 0.75 9.57
Ayrshire 87.10 3.85 3.34 5.02 0.69 9.05
Short horn 87.43 3.03 3.32 4.89 0.73 8.94
Friesian 88.01 3.45 3.15 4.65 0.68 8.48
3. Different quarter of the udder
The four quarters of the udder are separate units
physiologically as well as anatomically. The quarters milked first yield
milk having the highest fat content; milk from the last quarters milked
has the lowest fat content. In general, the gross composition of milk
from different quarters may show differences, however, the yield
from right hand quarter averaged slightly more than the rest. When a
milking machine is used and all four quarters are milked
simultaneously, the milk from the different quarters will be very
Fat content
similar of milk from different part of udder (fat per cent)
in fat percentage.
L.Forc Averag Averag
Animal R.Force L.Hind R.Hind
e e L.side e R.side
1. 4.36 4.33 4.39 4.42 4.20 4.29
2. 4.42 4.68 4.68 4.31 4.38 4.52
3. 4.19 4.12 4.12 4.32 4.27 4.19
4. Lactation Period
The fat content of milk varies widely during the
lactation period, but the general trend of the fat percentage is
similar to the trend of the solid-not-fat. Fat content is high
after parturition, decreases to a low during the first or second
month of lactation, and then gradually increases during the
remainder of the lactation period. In addition to this
composition of fat is also changed by lactation. The only
change in lactose percentage attributable to stage of lactation
is a slight decrease toward the end.
The chloride content increases the advancement of
lactation. Calcium decreases to a minimum concentration and
then increases, whereas total phosphorus declines throughout.
5. Feeds and Nutritional Level
Feeding more than the normal amount of feed, or
feeding additional concentrates, has been reported to increase
the solid-not-fat slightly. Feeding excess protein does not
appreciably alter the protein content of milk, but the non-
protein nitrogen content and at time fat content may be
enhanced. When the animals are allowed fresh pasturage the
solid-not-fat increases. The lactose content is not changed.
It has been found that feeding of oils such as palm oil,
butter fat, lard and coconut opposite effect. The results are
variable not only in the individuals but in the same animal at
different times.
6. Disease
Pronounced changes in the composition of milk are
associated with an inflamed condition in the udder. The
composition of milk from an animal affected by mastitis
disease shows the low lactose and casein percentage, increase
in chloride content, increase in percentage of soluble nitrogen
and a consequent reduction in the casein number, reduction in
natural acidity. Osmotic pressure remains normal and there is
no change in freezing point but non-fatty solids are low.
At the onset of the foot and mouth disease, there is a
marked reduction in the volume of milk secreted, whether the
udder is inflamed or not.
7. Age of the Animal
The average fat percentage of milk decreases slightly
with the age of the cow. A gradual through irregular , decrease
in solid-not-fat content is also noted with age. The decline in
solid-not-fat percentage with age is approximately twice the
magnitude of the decline in fat percentage. Lactose and casein
are the solid-not-components, that are most affected by the
ageing of the cow. Decline in solid-not-fat ranging from 0.21 to
0.45 percent during the first 7 years of lactation have been
reported. Maximum milk yields may occur from fifth to the
ninth lactation. Age factor is most potent in advance lactation.
8. Heat or Oestrum
The effect of oestrum on milk composition is real but
inconsistent. There is usually much variation in the fat test,
together with a slight decrease in yield during this period.
9. Gestation
Gestation can affect the composition of milk in an
indirect manner by hastening the end of lactation which cause
marked changes in the composition of milk. An increase in milk
solids, especially solid-not-fat, starts at about the fourth
month of pregnancy and continues to increase till the end of
lactation.
10. Hormones
Prolactin, one of the hormones of the pituitary gland is
responsible for the maintenance of lactation. Ti is a heat stable
hormone. Thyroxin of thyroid glands control the metabolic rate
of the body. When the activity of the body processes increases,
there is an increase in the fat percentage also. Excess feeding
of hormone has a depressing effect on production.
A. Environmental and Others Factors
1. Milking Interval
The composition of milk is not markedly affected by
different intervals between milking except for the percentage
of fat. When milking is done at longer intervals, the yield is also
more with a corresponding smaller percentage of fat, whereas
milk drawn after short intervals yield smaller quantities with
higher amount of fat.
2. Milking Efficiency
The fore-drawn milk contains about 1 to 2 percent fat
and as milking proceeds the fat percentage increases to about
6 percent or more in strippings. However, in general it was
observed
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that the first portion of the milk drawn is richest in solid-not-
fat but poorest in fat and vice-versa.
3. Season
Both fat and solid-not-fat shows a slight but well
defined variation during the course of the year. A variation due
to season in the fat percentage shows maximum values in may
and minimum in November, while solid-not-fat shows highest
value in ocober for typical Red Sindhi cow breed. The lower
values for solid-not-fat occur in July and September.
4. Weather
In dry month total yields of milk tends to decrease,
together with a decrease in the solid-not-fat and an increase in
fat percentage. In wet months there is a tendency for both the
solid-not-fat and the fat percentage to decrease, with or
without an increase in the yield of milk, depending on the level
of nutrition. Control humidity, as opposed to natural weather
conditions,does not appear to influence milk composition when
the temperature is kept below 24°C.
5. Exercise
Dairy cows are benefited by milk exercise. During a
period of exercise feed consumption is increased, milk
production is maintained, and the percentage of fat is
increased over a corresponding period of rest.
6. Excitement
During period of sexual excitement, storms, worrying
by dogs or insects, etc. Both yield and composition are affected
but no generalisation can be made. Some cows are more
sensitive to unusual conditions than others.