Impact of household practices on the nutritional profile of milk.

BACKGROUND: It is a common practice to process milk before consumption. Processing generally involves boiling, addition of sugar and/or condiments, dilution with water, etc. The boiled milk is stored for subsequent use either at room temperature or under refrigerated conditions. OBJECTIVE: The purpose of this study was to see the effect of household practices on the nutritional profile of milk. MATERIALS AND METHODS: Different types of pasteurized milk samples: standardized, double toned, full cream, and unpasteurized milk were analyzed. The effect of household practices on the nutritional profile of all these milk samples was studied using National/International methods. RESULTS: Boiling of milk increased the concentration of most of the components and minerals except for vitamins A, B 3 , B 5 , and B 12 where the decrease observed was 21%, 13%, 3%, and 21%, respectively. Addition of water decreased the concentration of minerals and vitamins. Addition of sugar increased the energy and condiments increased total solids, carbohydrate and minerals content but led to a decrease in the vitamin content. Storage of milk led to a decrease in total solids by 19% and vitamins A, B 3 , B 5 , and B 12 by 26%, 17-19%, 23%, and 18-26%, respectively. The pH was not influenced by any of the household practices. CONCLUSION: Every step during household practices in the handling of milk reduces its nutritional profile and significantly affects the quality. Vitamins play a very important role in health and loss during household processing becomes an interesting attribute that requires further research in detail.

Contaminants in milk and impact of heating: an assessment study.

BACKGROUND: The major contaminants usually encountered in milk and milk products include pesticide residues, heavy metals, and aflatoxin M1 (AFM1). Primarily, milk get contaminated before milching, from the cattle feed, from sources/materials used during the processing of milk as well as improper handling of the milk during the pre- and postprocessing period. OBJECTIVE: The purpose of this study was to evaluate the effect of household practices on milk contaminants. MATERIALS AND METHODS: Samples of pasteurized as well as unpasteurized milk (Vendor's milk) were analyzed for AFM1, pesticide residues, and heavy metals. Simulating the household practices, the impact of boiling on these contaminants was assessed. RESULTS: The contaminant Aflatoxin M1 (AFM1) was detected at a concentration ranging from 0.071-0.075 ppb in unpasteurized as well as pasteurized milk samples analyzed during the course of study. Moreover, boiling had no impact on the quantity of AFM1 present in the milk. Pesticides and heavy metal contents were found to be within acceptable limits in all the milk samples tested. CONCLUSION: Mycotoxins especially aflatoxins in cattle feed and their consequential presence in milk and milk products is a serious concern world over as they are reported carcinogens. These fungal toxins are resistant to high temperatures and may lead to various health hazards. Preventive steps must be taken at each stage to ensure good quality of milk and milk products free from these contaminants. Awareness programs and education for the dairy farmers and milk processors may be helpful in this regard.