There has been a surge in the consumption of dairy whiteners these days. Those who use them in coffee and tea find it dissolves easily and gives their tea a very great whitening ability. We have a good number of dairy whitener brands available in the market which gets sold on different claims. Be it an easily dissolvable quality promise, taste, colour or something else. Now the question is if a particular brand contains all ingredients right. The below report comes with the best dairy whitener brand information, tested parameters details and relevant test results, so that you choose the best.

A Consumer Voice Report

The comparative testing of dairy whitener has been done following specification laid out by FSSAI, Indian Standard IS: 12299 and Legal Metrology (Packaged Commodities) Rules.

How we test

The test has been carried out at an independent accredited laboratory and standard test methods being used for testing. Thetesting primarilyfollowed FSS regulations and IS: 12299.

Brands tested

Eight popular dairy whitener brands have been selected for comparative testing as per our finalised test program. Among these, three we chose from high fat and five from medium fat dairy whitener categories depending upon the popularity. The following table shows which brand secures what score.

Rating: >90 – Very Good *****, 71-90- Good ****, 51-70- Fair ***, 31-50- Poor **, up to 30 – Very Poor *

Key findings

• Ananda secured top position in the High Fat category and Mother Dairy topped in the Medium Fat Category.
• Ananda and Mother Dairy are value for money brands respectively in high fat and medium fat categories.
• Five out of eight brands did not meet FSSAI’s milk protein standards as they have been found with lower than minimum requirement. Highest Protein has been found in Ananda followed by Amulya and Mother Dairy.
• Milk Fat has been found highest in Amulya
and Nova in respective categories.
• Nestle has been liked most in sensory tests followed by Mother Dairy and Signutra.
• Milk Solid Fat has been found highest in Ananda in high fat category and Nestle in medium fat category.
• Amulya is only ISI marked.
• All the brands contained added sugar (as sucrose) in the range of 15.20- 18.8 per cent. It has been found lowest in Nestle and highest in Nova.
• A ll the br and s ha v e been fo und microbiologically safe for consumption.

Top Performers & Value For Money

Medium Fat

Mother Dairy

Comparative performance scores of dairy whiteners

* Microbiological tests include Salmonellasp., Listeria monocytogenes, Sulphite Reducing clostridiaand Bacillllus cereus
# Sensory Panel Tests includesAppearance of dry product, Appearance of reconstituted milk, Body & Texture of reconstituted milk, Flavour of reconstituted milk and Appearance of package

TEST PARAMETERS

Sensory panel tests

Consumers are very critical on selection of product that makes brand most acceptable/least acceptable. We conducted sensory tests to judge the sensory quality of dairy whiteners. These tests were conducted as per the Indian Standard IS: 10030 under the supervision of trained experts. Sensory parameters includeappearance of dry product, appearance of reconstituted milk, body andtexture of reconstituted milk, flavour of reconstituted milk and appearance of package.
The product shall be white or light cream in colour and free from lumps except those that break up readily under slight pressure. The product shall be free from extraneous matters and added colours.The flavour of the product before or after reconstitution shall be pleasant and sweet. It shall be free from off flavours. Verka scored highest in high fat category and Nestle scored highest followed by Mother Dairy in Medium fat category.

Milk solid not fat

Milk has mainly two constituents: fat and solids- not-fat (SNF). Solids such as vitamins, minerals, protein and lactose together make up SNF. SNF is the most essential part of the milk. As per the Indian Standard, it should be a minimum 57 per cent in dairy whiteners.As per its rules,milk solid not fat shall not be less than the specified minimum limit of 57 per cent. All the brands passed this test.It was found highest in Ananda in high fat category and in medium fat category it was highest in Nestle followed by Signutra.

Milk fat

Fat is an essential part of any balanced diet, providing essential fatty acids and helping the body absorb fat-soluble vitamins.As per the FSS regulations, high fat dairy whitener shall have minimum fat of 20 per cent by mass and in medium fat dairy whiteners between 10-20 per cent by mass. All the brands have met the minimum requirement specified by the national standard. In high fat category it was highest in Amulya and in medium fat category it was highest in Nova followed by Mother Dairy.

Milk protein (N×6.38), on SNF basis

Protein is an essential nutrient and inherently found in milk and milk products. It plays an important role in cellular maintenance, growth and functioning of the human body. Milk protein shall be minimum 34 per cent as per the FSS regulations.
Milk protein (in solid not fat) was found highest in Ananda and lowest in Verka in the High Fat category. In the medium fat category it was highest in Mother Dairy and lowest in Signutra. The Brands Signutra, Nova, Nestle, Verka and Anik did not match the FSSR requirement of minimum 34 per cent by mass.

MICROBIOLOGICAL TESTS

Microbiological contamination is a very serious issue for food products.Microorganisms is responsible for many foods borne disease. As per the FSS Regulations, we conducted microbiological tests for salmonella sp.listeria monocytogenes, sulphitereducing clostridia and bacillllus cereus. All the brands have been found within the specified limit for the aforementioned microbiological parameters.

Acid insoluble ash

Acid-insoluble ash indicates the presence of sand, dirt and dust. It should not be more than 0.10 per cent. All the brands have been found within the specified limit.
Added sugar (as sucrose)
Added sugars are sugars and syrups put in foods during preparation or processing. This does not include naturally occurring sugar such as those in milk. For optimal health, we should restrict our added-sugar intake. As per the FSS Regulation and Indian standard, added sugar as sucrose shall be maximum 18 per cent.Nova has been found with slightly higher added sugar as sucrose. However, it has been found lowest in Ananda and Nestle in respective category.

Moisture

Moisture is an important factor in food quality, preservation, and resistance to deterioration.
Moisture in inappropriate amounts is damaging to the useful life of food. The presence of moisture is inherent in the processing of food and to some extent is good for maintaining its taste and odour but excess of moisture is undesirable. As per the FSS regulations, moisture shall be 4.0 per cent maximum. All the brands have been found within the specified limit thus have passed the test.

Insolubility index at 24°C

The extent to which milk powders are insoluble in water has traditionally been measured in the milk powder industry using an insolubility test. It shall be maximum 1.5 ml. All the brands have been found well within the specified limit.

Total ash (on dry basis)

The analysis of ash content in foods is simply the burning away of organic content, leaving inorganic minerals. It shall be maximum 9.3 per cent as per the FSSR and 8.2 per cent as per the BIS.
Total ash in all brands has been within the maximum permissible limit. However, it has been found lowest in Novaand highest in Ananda / Anik.

Added sugar as dextrose

Dextrose is a type of sugar that usually comes from corn or wheat. Dextrose is almost identical to glucose, which is the sugar found in the bloodstream. For that reason, it can be quickly used as a source of energy by the human body. Dextrose is often used in foods as an artificial sweetener or a preservative. There is no standard requirement of added sugar as dextrose. The test was conducted for presence of added sugar as dextrose however it was not detected in any brands tested.

MICROBIOLOGICAL TEST RESULTS

Salmonella sp.

Salmonella is a genus of gram-negative bacteria of the family enterobacteriaceae and may cause gastroenteritis and focal infections. Salmonella shall be absent in 25 g. All the brands passed in this test.

Listeria monocytogenes per g

Listeria monocytogenes is pathogenic bacteria that causes the infection listeriosis.
It shall be absent/ g.All the brands passed in this test.

Sulphite Reducing clostridia

Sulfate-reducing bacteria (SRB) facilitate the conversion of sulfate to sulfide with the sulfides reacting with heavy metals to precipitate toxic metals as metal sulfide.It shall not be more than m- 50/g, M- 1×10 2/g.It shall be absent/ g.All the brands passed in this test.

Bacillllus cereus

Bacillus cereus is a toxin-producing bacteria that is one of the most common causes of food poisoning. It shall not be more than m-5×102 /g , M-1×103/g. All the brands have been found within the specified limit and passed this test.

Marking

The products were verified agains t the m arking standard requirements:
1. Name of material and brand name, if any
2. Name and address of the manufacturer
3. Month and year mfg or packing
4. Direction for storage
5. Net weight
6. Best for consumption
7. Batch or code number
8. Green Dot mark
9. MRP
10. FSSAI License number
11. Customer care details

All the brands have provided above listed information

Net weight

Net weight should not be less than their claimed quantity however legal metrology rule has specified some tolerance on declared quantity according to pack size. The net weight of all brands has been found to be above the declared quantity.

Packing

Packing plays an important role in maintaining consistent quality of the product, preventing its deterioration, and increasing the shelf life.Packaging should be proper because it prevents the product from deterioration and increases shelf life.The product shall be packed in food grade packaging. All the brands have been packed in suitable flexible packaging (polypack).

Sensory Tests: Parameter wise scores

Conclusion and recommendations

This report presents our findings on eight brands of dairy whitener on various quality, safety and acceptability parameters.Ananda performed highest in high fat category and Mother Dairy in medium fat category. Three out of eight brands namely Ananda, Amulya and Mother Dairy passed in all the tests.

Manufacturers’ Comments

As a matter of policy, before publication, the test results of the brands have been shared with their respective manufacturers/marketers inviting their views/comments. Some of them have shared their comments on our test results which you can go through in the below table.

packaged milk. However, that area is too cluttered with a host of different milk brands claiming safety, purity and strength. To know what is there in such claims, we evaluated nine (9) regular selling brands of packaged pasteurised toned milk. Give this report a careful read to make your pack of milk benign as it reveals the best brand to choose from.

A Consumer Voice Report

In India, milk consumption is greater in states in- cluding Punjab, Haryana, Gujarat, Maharashtra, Karnataka, Rajasthan and Madhya Pradesh. In the packaged milk category, we have full cream milk, toned milk, double toned milk etc. Let us brush
up our knowledge about the types of milk here.

Packaged milk can be categorized according to fat and solids-not-fat (SNF) content as follows:
a) Full-cream milk: Fat 6.0 per cent and SNF 9 per cent (minimum)
b) Toned milk: Fat 3.0 per cent and SNF 8.5 per cent (minimum)
c) Double-toned milk: Fat 1.5 per cent and SNF 9 per cent (minimum)

How we test

We followed FSS Regulations and relevant Indian Standard IS: 13688 to conduct the comparative testing and evaluation of packaged pasteurised toned milk.

Did you know?

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 fat and solids-not-fat (SNF) percentage, by adjustment/addition of milk solids. It shall meet the minimum requirement of six per cent for fat and nine per cent for SNF.
Toned milk is prepared by admixture of cow or buffalo milk or both with fresh skimmed milk; or by admixture of cow or buffalo milk or both that has been standardised to fat and solids-not- fat percentage by adjustment of milk solids. It shall be pasteurised and shall show a negative Phosphatase Test.

Brands tested

The following table reflects which brand scores what and what position they secured in this compara- tive product testing.

Rating: >90 – Excellent *****, 71-90- Very Good ****, 51-70- Good ***, 31-50- Average **, upto 30 – Poor*

CV Recommendations

Value for Money Brand

verka

Key findings

1. Verka scored on top and has been ranked number 1 among the brands tested followed by Namaste India and Nova.
2. In our comparative test, we have recognised Verka as the Value for Money Brand too.
3. Verka had highest fat and SNF followed by Namaste India.
4. Mother Dairy was found with highest protein content followed by Nova and DMS.
5. Namaste India was found with highest cal- cium content followed by Verka and DMS.
6. All brands of packaged milk were found free from adulteration such as Detergent, Caustic Soda, Formaldehyde and Malamine. Urea was found well within standard limit.
7. Most of the brands have just met the mini- mum requirement of 3 per cent for fat and
8.5 per cent of SNF.
8. All the brands of milk have been found within specified limits of heavy metal and microbio- logically.
9. FSSAI has prescribed microbiological safety standard for Salmonella and Listeria Mono- cytogenes at retailer level only. Other microbiological requirements should also be applicable at retailer level so that consumer get safe product.
10. Consumers are advised not to buy milk pack- ets kept in open, instead prefer to buy milk from retailers who keep it in deep freezer/ refrigerator.

COMPARATIVE PERFORMANCE (SCORE) OF PACKAGED TONED MILK

TEST PARAMETERS

Milk Fat

Fat is an essential part of any balanced diet, pro- viding essential fatty acids, fat-soluble vitamins and a concentrated source of energy. As per the national standards, fat content in toned milk shall not be less than three per cent by mass. All brands have met the minimum required limit of (3 per cent) of fat content. Brand Verka had highest fat content followed by Namaste India and Nova.

Milk Solids Not Fat

Milk has mainly two parts, fat and milk solids not fat (SNF). Apart from fat, all other solids such as protein, lactose, vitamins and minerals together make up SNF. It shall not be less than 8.5 per cent by mass in toned milk. All the brands have met the minimum requirement of standard. Brand Verka had highest SNF followed by Namaste India and Vita.

Protein

Milk is source of fat, protein and calcium. The national standard has not prescribed any require- ment of protein; however, protein is good for health. It helps keep your muscles strong and healthy. You need protein in your diet to help your body repair cells and make new ones. Pro- tein is also important for growth and develop- ment in children. Brand Mother Dairy has been found with highest protein content followed by Nova and DMS.

Calcium

Calcium plays an important role in building stronger, denser bones early in life and keeping bones strong and healthy later in life. Calcium deficiency can lead to rickets and poor blood clotting and osteoporosis. Milk is a well-known source of calcium therefore milk is expected to be rich in calcium content. Brand Namaste India has been found with highest calcium content fol- lowed by Verka and DMS.

Urea

Urea shall not be more than 700 ppm. Urea has been found however, all the brands were well within the standard limit.

Tests for adulteration

Although financial gain is considered to be one of the major reasons for milk adulteration, inadequate supply for the increasing popula- tion all over the world has paved the ground for this as well. All brands of milk were found free from adulteration of adulterants namely detergent, caustic soda, formalin and malamine and passed these tests by meeting the require- ments of national standards. Also, the above- mentioned adulterants were not found in all the brands tested.

Phosphatase activity

Alkaline phosphatase is an enzyme naturally present in all raw milks and is considered to be an indicator of proper milk pasteurisation. Alkaline Phosphatase test is used to indicate whether milk has been adequately pasteurised or whether it has been contaminated with raw milk after pasteurisation. All brands passed this test.

Heavy metals

Heavy metals are toxic or poisonous at high concentrations. We analysed the milk samples for presence of lead and arsenic. As per the re- quirement laid down by FSS Regulation, lead should not be more than 2 ppm and arsenic not more than 0.1 ppm.

Lead and Arsenic have been not found in all brands. Therefore all the brands passed the tests for heavy metals.

Microbiological tests

Microbiological contamination is a very serious issue for milk. Microorganisms are responsible for many food-borne diseases. FSSAI (Food regulator) has specified requirements for mi- crobiological safety for milk at market (retail) level. The safety requirements for Salmonella, Listeria monocytogenes are only applicable at retailer level.However, process hygiene criteria standards aerobic plate count and coliform count are applicable at plant level only.

We conducted tests for Salmonella and Listeria Monocytogenes. All the brands have met speci- fied limits thus safe for consumption.

Packing

Milk should be packed in food grade poly pack to retain its natural properties within its shelf life.

All brands have been properly packed in poly packs.

Marking

All the brands provided required information.

Net quantity

Net weight shall be within tolerance limits of legal metrology.

All the brands have been found as per claims.

Do Not Break the Cold Chain

A high level of microbial count in milk may be due to not maintaining cold chain during storage and transportation (below 8 degrees C) from plant to retailer as also from retailer to consumer.
Food Safety Standard Regulations and Bureau of Indian Standards (BIS) state that milk should meet the specified requirement of Aerobic count and coliform content at processing/plant level only. The fact is proper temperature needs to be maintained all the way to the delivery point – the cold chain must be maintained at 8 degrees C to avoid microbial growth. Consumers are advised to buy milk from authorised booths/retailing units of manufacturers. They should avoid buying open milk packets kept in grocery shops.

Conclusion and recommendations

We tested nine popular packaged pasteurized toned milk brands on a range of quality, safety and acceptability parameters. Milk is expected to be high in fat content as well as milk solids not fat (SNF), which is an indicator of the quality of milk. The brands have been further subjected to adulteration and safety tests i.e. detergent, urea, caustic soda, formaldehyde and melamine, microbiological tests, tests for lead and arsenic, phosphatase test. The tests have been conducted at an independent, NABL-accredited laboratory. 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 toned milk. It may be noted that the food regulator of India prescribes different microbiological requirements for plant level and retailer level. Based on the analysis and evaluation of all test parameters and observations brand Verka scored top among all the brands followed by Namaste India and Nova.

Consumers are advised not to buy milk packets kept in open. Buy milk from retailers who keep it in deep freezer/refrigerator.

Our advice

• For better shelf life, store the poly-packed milk below 8 degrees C.
• Consume the poly-packed milk after boiling, because boiling of milk kills the microbial load.
• Raw milk should also be boiled as early as possible.
• Tetra-packed milk is sterilized – that is, all living organisms are killed. While it is safe and does not need boiling, it is expensive for most consumers.

Boil It!

Milk is a perishable product and tends to spoil if not stored at a holding temperature below 8 degrees C. Therefore it should be boiled before consumption to prevent microbiological contamination.
A large number of people heat and re-heat the same milk again and again, and that too at a high temperature for a long time, thus killing the nutrients. According to experts, milk subjected to less heating retains its nutrient value. Experts say milk should ideally be boiled not more than twice and not for more than 2 to 3 minutes.

Basically

• Do not boil milk for extended period of
time.
• Do not leave your milk out in the open
after boiling.
• Do not heat milk repeatedly.
• Stir the milk while boiling.
• Do not use microwave ovens to heat and
re-heat milk.
• Use ultra-high-temperature milk that comes in tetra packs. It guarantees both nutrition and convenience.

Terms to Know

Pasteurisation
It is the process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food.
Unlike sterilisation, pasteurisation is not intended to kill all microorganisms in the food. Instead, pasteurisation aims to reduce the number of viable pathogens so they are unlikely to cause disease.

Sterilisation
Sterilisation refers to any process that eliminates (removes) or kills all forms of life, including transmissible agents (fungi, bacteria, viruses, spore forms, etc.) contained in a food, liquid, etc.
To keep milk for longer than few days at ambient temperature, it needs to be sterilised.
More recently, UHT processes have been introduced. When UHT is combined with sterile handling and container technology (such as aseptic packaging), it can even be stored unrefrigerated for 6–9 months.

Flavoured milk is a ready-to- drink product, produced from milk, sugar and natural flavours (such as banana, pineapple, orange or chocolate). Milk is a good source of nutrition and this product is a healthy option for children and adults alike. 
 
For preparing flavoured milk, raw milk is tested for quality and clarified or filtered to eliminate particles of dirt, dust, etc., and thereby standardised. Required ingredients and flavour are added to the milk. The mix may then pasteurise at a suitable temperature and time, cooled and filled in glass milk bottles, and capped. Sterilised milk is filled in glass milk bottles with crown-cork or in sterilised cans and sealed airtight. The containers are placed in a steriliser.
 
The product shall conform to the designated flavour. It shall have no off-flavours. No visible sediment of the added flavouring materials is desirable. To know more on the best option to consumer read the comparative test on which are the healthiest flavoured milk brands.
 
As per Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011: ‘Flavoured milk’, by whatever name called, may contain nuts (whole, fragmented or ground), chocolate, coffee or any other edible flavour, edible food colours and cane sugar. Flavoured milk shall be pasteurised, sterilised, or boiled. The type of milk shall be mentioned on the label.

There is an increase in the use of dairy whitener  in tea and coffee. Those who use them find that it dissolves easily and gives your tea a very great whitening ability and it also has the ability to lighten the coffee to produce a smoother, milder and mellower drink. But what is the difference between powdered milk and dairy whitener. Read on to find out.

Dairy Whiteners

They are granular substances intended to substitute for milk or cream as an additive to coffee/ tea/hot-chocolate or other beverages. They are also known as Non-dairy creamers or coffee whiteners. This is because in some dairy whitener milk fat may be replaced by vegetable oil; trans-fat that dissolves easily in liquids. Extra ingredients that are added to mimic the qualities of milk and cream are sugar, sodium and corn syrup. Dairy whiteners can be readily used for tea or coffee making without having to add further sugar.

Powdered Milk

Powdered milk also known as dried milk, is a factory made dairy product made by evaporating milk to dryness. Preserving the milk is one of the main purposes of dry milk powder.  It has far long shelf life than milk in liquid form and doesn’t need to be refrigerated because of low moisture content. Another purpose is to reduce its bulk for economy of transportation.

Difference Between Powdered Milk and Dairy Whitener

• Dairy Whitener has more sugar than Powdered Milk. This is because either sugar or corn syrup is added to Dairy whitener
• Powdered milk can be lumpy when mixed with liquids while Dairy whitener dissolves smoothly and easily.
• Dairy whitener has longer shelf life than powdered milk, as much as two times more. That is the reason why it is preferred by manufacturers, airlines and railways.
• Dairy whitener usually have a number of unhealthy additives compared to Powdered milk like hydrogenated oils, palm oil, Carrageenan extracted from the red seaweed which is used as an emulsifier. Castoreum and monosodium glutamate are used for adding flavor.
• Dairy whitener usually has less nutrients and proteins than full cream powdered milk.

Every one of us are using packaged based products on a day to day basis. But the fact is that most of us do NOT know what is Tetra Pack or any packaged products for that matter. This is the complete guide on packaged milk; from terms to know to the packaging details.

Packaged milk can be categorized according to fat and solids-not-fat (SNF) content as follows:

• Full cream milk: Fat 6.0 percent and SNF 9 percent (minimum)
• Toned milk: Fat 3.0 percent and SNF 8.5 percent (minimum)
• Doubletoned milk: Fat 1.5 percent and SNF 9 percent (minimum)

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 fat and solids-not-fat (SNF) percentage, by adjustment/addition of milk solids. It shall meet the minimum laiddown requirement of 6 percent for fat and 9 percent for SNF. Full-cream milk shall be pasteurized. It shall show a negative phosphatase test. It shall be packed in clean, sound and sanitary containers properly sealed so as to prevent contamination.

Toned milk  means the product prepared by admixture of cow or buffalo milk or both with fresh skimmed milk; or by admixture of cow or buffalo milk or both that has been standardized to fat and solids-not-fat percentage by adjustment of milk solids. It shall meet the minimum laid down requirement of 3 percent for fat and 8.5 percent for SNF. It shall be pasteurized and shall show a negative phosphatase test.

Double toned milk is actually prepared by reducing the fat contents i.e. the fat layer is removed twice. It shall meet the minimum laid down requirement of 1.5 percent for fat and 9 percent for SNF.

Terms to Know

Pasteurization is the process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food.

Unlike sterilization, pasteurization is not intended to kill all microorganisms in the food. Instead, pasteurization aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurized product is stored as indicated and consumed before its expiration date).

Pasteurization is typically associated with milk. It is the main reason for milk’s extended shelf life.

Sterilisation refers to any process that eliminates (removes) or kills all forms of life, including transmissible agents (fungi, bacteria, viruses, spore forms, etc.) contained in a food, liquid, etc.

To keep milk for longer than few days at ambient temperature, it needs to be sterilized. The traditional process involves heating milk in a sealed container at a temperature of at least 115 degrees C for 15 minutes to ensure preservation at room temperature for a period of not less than 30 days from the date of manufacture.

More recently, UHT processes have been introduced. When UHT is combined with sterile handling and container technology (such as aseptic packaging), it can even be stored unrefrigerated for 6–9 months. UHT processing holds the milk at a temperature of 135 degrees C (275 degrees F) for a minimum of one second or more in a continuous flow, after which the milk is packed to ensure preservation at room temperature for a period of not less than 15 days from the date of manufacture.Milk simply labelled ‘pasteurized’ is usually treated with the HTST method, whereas milk labelled ‘ultra-pasteurized’ or simply ‘UHT’ has been treated with the UHT method.

Do Not Break the Cold Chain

A high level of microbial count in milk may be due to not maintaining the cold chain during storage and transportation (below 8 degrees C) from plant to retailer as also from retailer to consumer. High levels of aerobic plate count were found in our previous studies conducted in 2011 and 2015.

Food Safety and Standards Regulations and Bureau of Indian Standards (BIS) state that milk should meet the specified requirement for aerobic count and coliform content at processing/plant level only. The fact is proper temperature needs to be maintained all the way to the delivery point – the cold chain must be maintained at 8 degrees C to avoid microbial growth. Consumers are advised to buy milk from authorized booths/retailing units of manufacturers. They should avoid buying open milk packets kept in grocery shops.

Boiling the Milk Is Essential

Milk is a perishable product and tends to spoil if not stored at a holding temperature below 8 degrees C. Therefore it should be boiled before consumption to prevent microbiological contamination.As per a study published in The Journal of American Science, boiling of milk is recommended as follows:

• Milk boiling for two minutes provides the consumer the required safety. However, continuous stirring is essential, particularly at boiling temperature, to make sure that the formed foam is exposed to boiling temperature.
• A large number of people heat and re-heat the same milk again and again, and that too at a high temperature for a long time, thus killing the nutrients. According to experts, milk subjected to less heating retains its nutrient value. Experts say milk should ideally be boiled not more than twice and not for more than 2 to 3 minutes.

Boiling Milk Tips

• Do not boil milk for an extended period of time.
• Do not leave your milk out in the open after boiling; refrigerate it immediately.
• Do not heat milk repeatedly.
• Stir the milk while boiling.
• Do not use microwave ovens to heat and re-heat milk.
• Use ultra-high-temperature milk that comes in tetra packs. It guarantees both nutrition and convenience.

Packing and Marking

Milk should be packed in food-grade poly pack to retain its natural properties within its shelf life. Each packet of milk should be marked/labelled with these particulars:

1. Name and type of product with proper prefix (toned, full cream, etc.)
2. Name and complete address of manufacturer and manufacturing unit/packer
3. Batch or code number
4. Net quantity in litre/millilitre
5. ‘Use by’ date
6. MRP
7. Storage instructions
8. Nutritional information per 100 ml
9. Name, address, telephone number, email address of person/office to be contacted in case of consumer complaints

Consumer VOICE has tested 9 popular brands of Toned Milk to find the best toned milk brand in India. We have also compared brands to know the healthiest flavoured milk brands.

Our mothers and grandmothers have always boasted about how good milk is for the kids, especially growing children, and we have believed it to be true for decades. Have you ever wondered whether milk is giving enough calcium to our children? If not, it’s time you read on.

Though milk is a good source of protein, vitamin D, and calcium, it is not the only source that provides these nutrients. There is no scientific proof that drinking milk will allow you to avoid bone fractures.

How Much Calcium Does Your Child Need?

When you plan to force your child to drink milk, you want your child to have enough calcium. But how much calcium do children need? According to a reliable source, the recommended dietary allowances (RDAs) for calcium for a 0-6 months old is 200 mg, 7-12 months old is 260 mg, 1-3 years old is 700 mg, 4-8 years old is 1,000 mg and 14-18 years old is 1,300 mg a day.

If Not Milk, Where Can My Kid Child Calcium?

As a parent, you should know that milk is not the only reliable source of calcium. There are many other sources that you can trust to meet the RDA for your kid. A serving of 8 ounces plain and low-fat yogurt has 415 mg of calcium and 1.5 ounces of mozzarella, part skim has 333mg of calcium. Eight ounces of low-fat fruit yogurt has 313-384 mg of calcium, and 1.5 ounces of cheddar cheese has 307 mg calcium. 8 ounces of calcium-fortified soymilk has 299 mg, 6 ounces of calcium-fortified orange juice has 261, half a cup of firm tofu made with calcium sulfate has 253 mg, a cup of calcium-fortified ready to eat cereal has 100-100 mg, half cup vanilla ice cream has 84 mg and a slice of white bread has 73 mg calcium.

What’s the Ideal Solution?

If you still want to depend on milk as a key calcium source and your kid is resisting, make sure that you check with the pediatrician about whether your kid might be lactose intolerant. If there is no lactose intolerance, you can make milk interesting by adding a bit of chocolate powder in it. You can also reduce the amount of milk a child has to drink and replace milk with any other calcium-rich foods mentioned above. You can even talk to a nutritionist to ensure that your kid is getting enough calcium from other sources. Calcium is vital for the growth of every child, so you can’t afford to make a mistake in this regard.