Dairy Times December-January 2017 by Advance Info Media & Events

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President of IDF

Dr Judith Bryans

r. Judith Bryans, chief executive of Dairy UK and former director of the UK’s Dairy Council, has been elected as President of the International Dairy Federation, the global body for the dairy sector.

“To know that the membership has the confidence and trust in me to have voted for me is absolutely fantastic. I’m honoured to have been given this position to help the organisation move forward and make it even stronger, “she says. Bryans is the first female president in its history she emphasizes. IDF’s role as being one strong global voice that can create consensus within the dairy sector. She succeeds Fonterra’s Jeremy Hill in the post. Bryans has a PhD in Nutrition and quickly became chief executive of the UK’s Dairy Council. "During my time at the Dairy Council I spent a lot of time realizing that when you talk about the world these days, it’s all connected. When I started in nutrition, it was all about making

sure people got enough food to eat, to meet their needs. Then it broadened, if we’re talking about sustainability and sustainable diets and the environment you must think about the economic impact. It not only affects livelihood, but it also affects trade.” Later Bryans took over as chief executive of Dairy UK, which is a trade association representing processers and farmers in the UK. Bryans notes of IDF, “It has been really important in making sure that the role of the dairy sector is not lost amongst the sea of voices from other sectors. And fighting for the fact that animal based products really do play a role in people’s livelihoods, in nutrition and in sustainability.” “My goal in the coming years, or say my priority, is to ensure that we deliver against the strategy that we’ve put in place. Further more, we have to make sure the message gets out in a clearer fashion, to improve our communication and to extend our membership.”

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Dairy a potential ally in Asian nutrition challenges: UN

A Tribute to Late Dr. N. R. Bhasin, President, IDA

he U.N. Food and Agriculture Organization said in a report even as Asia makes clear strides in taming hunger and famine, the rapidly modernizing continent needs to focus more on diversifying its diet or risk failing to quell malnutrition, with milk having the potential to help. FAO’s Assistant Director General Kundhavi Kadiresan said “We still have nearly half a billionhungry people in this region, this report is an eyeopener.” Millions of people move from the countryside to big cities, diets are changing to more Westernized versions incorporating more fruits, vegetables and meats. Calories from starches declined by 50 per person a day while ones from fruits, vegetables, and meat increased by over 300 per person a day. But despite this improvement, the changing diets aren’t all good news. Like citizens in the West, people in Asia are exercising less and chowing down heavily processed foods filled with sugar and fat instead of traditional ones like chickpeas. This means many still aren’t getting enough nutrients like zinc, iron, or vitamin A. Obesity levels are skyrocketing, rising more than 4 per cent a year, the report said. A professor at the University of Western Australia, Kadambot Siddique said “It has filled the belly, but

r. Bhasin passing away, the Indian dairy fraternity has lost a committed leader, knowledgeable professional and an astute administrator. His Late Dr. N. R. Bhasin passing is a big loss to the Indian dairy industry. We will miss him and his wise counsel. We extend heartfelt condolence to the bereaved family. May his soul rest in heavenly peace!

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it is creating a lot of problems.” Food policy adviser to India’s government Biraj Patnaik said, “We must make this distinction between hunger and malnutrition, India is in the process of eliminating hunger, but has only reduced undernutrition by 1 per cent in the past decade". Small producers produce nearly 80 per cent of the milk in Asia, so booming milk sales benefit everyone, Thus the report says, the dairy industry is a potential engine of poverty-alleviating growth, so long as things remain egalitarian. “Policymakers need to ensure that the region’s smallholder dairy farmers, the largest segment of dairy producers, can have fair access to, and compete in, the marketplace,” Kadiresan said.

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India may hold IDF congress in 2019: Dr. Jeremy Hill Outgoing President of IDF- WDS Dr. Jeremy Hill interviewed by Dr. J. V. Parekh on 18th October, 2016 in Rotterdam How IDF will play a role in helping the participants in meeting industry challenges and opportunities? IDF has identified four focus areas to structure its work: nutrition, Dr. Jeremy Hill sustainability, dairy safety, Quality and Standards. IDF proactively supports science-based nutrition policies to ensure that dairy is an integral part of the diet for all age groups. Sustainability is a broad concept incorporating economic, social and environmental aspects as well as their interactions. Potential solutions need to consider trade-offs and impacts in other areas. IDF supports dairy safety and quality by

encouraging global harmonization and the use of best practice in risk assessment and management tools. IDF advocates regulatory approaches that are based on risk analysis rather than perceived hazards. IDF also promotes animal health and welfare through prudent and effective veterinary treatment. Standards are essential for trade and consumer protection. IDF aims at shaping the global regulatory frameworks through the development of policies, laws, regulations, protocols /codes of practice, specifications, guidelines and fact sheets. IDF represents the dairy sector at relevant Codex meetings and ensures the timely introduction and amendment of ISO/IDF standards. What is the current scenario of Global Dairy Market, how much growth you are expecting in upcoming years especially in India?

2015 was marked by an imbalance in dairy supply and demand. Total milk production was estimated at 818 million tonnes, a whole 2.0 % more than 2014. Abundant milk deliveries led to increased dairy product output in all categories excepting whole milk powder. Global dairy trade followed suit, growing significantly the equivalent of nearly 9% of global milk output is currently traded internationally. However, demand from importing countries could not absorb the additional output on the market, which resulted in a sustained drop in dairy prices throughout the year. Average 2015 farm gate milk prices plunged dramatically from their 2014 highs. Mergers and acquisitions continue to intensify and are becoming increasingly global. International projections show a population of nearly 10 billion in 2050, which means increased demand for food in the coming decades. In 2015, global per capita dairy consumption was estimated

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at 111.3 kg. According to the OECD and FAO, this number should increase 12.5% by 2025. What are the main highlights / features plan for the IDF-WDS 2016? Under the Summit theme Dare to Dairy we will explore the critical role the dairy sector can, and indeed must, play in providing safe sustainable dairy and debate some of the issues the sector will face and challenges it must overcome to fulfill this role. Our approach this year is to engage both those who share our views and those who see things from different perspectives, who have different opinions and counter views. It is through such engagement that we will create a better understanding both within and beyond the dairy sector. There is no doubt many in the dairy sector are experiencing tough times, extremely tough Cont on Pg no. 7

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PRICE LIST

Pricing Trends in Dairy Products: 2016 Domestic milk and milk Products Price:

International milk and milk Products Price:

Source: USDA

Source: Market watch

Source: USDA

Source: Market watch Source: USDA

As more people buy dairy products, more investors bet on these stocks

hares of many dairy companies such as Kwality, Umang Dairies and Prabhat Dairy soared on Wednesday outperforming the broader market as traders bet on pick-up in dairy

Source: Market watch

Parag Milk Foods plans to open 120 to 150 Gowardhan shopees by March 2017

arag Milk Foods plans to open 120 to 150 Gowardhan shopees by March 2017 and has started its pilot in Hyderabad. This Pune-based company has second largest share of India's cheese market, is present in both packaged milk and milk products.

format to be designed under Gowardhan Shoppe on franchise basis and also plans to expand the number of brands it owns from existing four to total of seven by the end of next year.

Mahesh Israni, Chief Marketing Officer, Parag Milk Foods Ltd stated that Parag plans to transform its existing shops in Maharashtra to the uniform

What is giving comfort to traders is that some of these stocks have been favoured by marquee investors like Dolly Khanna, Vijay Kedia, Kamal Kabra and Ashish Kacholia.

'Milk Rich' will be the fifth brand of the company in dairy whitener category. "It will not be just re-branding of the existing Gowardhan dairy whitener. We will be launching an entirely new product of a better quality than the existing one," said Israni. We will be launching its sixth brand in the category of whey products and are about to complete the setting up of a separate factory for whey consumer products like protein mix powder," said Devendra Shah, Chairman, Parag Milk Foods.

seen a significant increase in sales, especially among the urban consumers. "Due to the high population these companies are likely to see a rise in demand but dairy is a volume growth play rather than a margin expansion play," said AK Prabhakar, head of research at IDBI Capital Markets who is bullish on Prabhat Dairy.

consumption. Prabhat Dairy was the best performing stock on Wednesday, up 20%. Umang surged 19% and Kwality rose almost 8%. Parag Milk Foods edged 0.2% higher. "We have a positive bias on dairy stocks," said Dipen Shah, senior VP at Kotak Securities. "These companies are graduating from lowmargin businesses to value-add products, which are gaining good traction with urban demand increasing." Value-added products, including curd, lassi, butter milk, flavoured milk, yoghurt and cheese, have

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The Indian dairy industry is estimated at about Rs 4 lakh crore, with organised players holding just 30% market share. According to analysts, this holds the key to growth as with increasing urban demand, there will be preference for branded products. Some analysts however said, valuations of these stocks might be stretched. "Dairy stocks are over valued," said G Chokkalingam, founder, Equinomics Research & Advisory. According to Bloomberg estimates, Parag Milk is trading at a P/E of 35.77 times FY17 estimated earnings, Prabhat Dairy at 26.45 times and Heritage Foods at 26.16 times.

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Cont Pg from.5

times, and none more so than our dairy farmers. A better understanding of the value of dairy should translate into greater demand and with that demand more value transfer back to producers. There is also no doubt that without viable livelihoods for producers there is no possibility of sustainable milk production and its contribution to nutritional security. Tell us about this conference, seminar and workshop being held at this event? We invited the outsiders to challenge us in our views. This is reflected in plenary in between sessions, where key speakers will discuss a specific theme. This will also stimulate the dialogue, the second element which we seek to encourage throughout our programme. From our experience as a nation we are convinced continuous dialogue is of utmost importance to the case of the global dairy industry. This aspect is also stimulated using social media. Finally, the programme will be more impact-3 instead of the traditional 4 days – in combination with a more integrated approach. This aims to encourage professionals from different fields of expertise to mingle more among each other. Field trips will be done on separate days to ensure keeping a functional density of attendance throughout the Summit.

will examine the impact a vibrant, efficient and sustainable dairy industry, with nutrient rich and innovative dairy products, can have on the health of current and future generations, animal health and welfare, dairy science and technology, the environment and much more.The 2018 IDF congress will be held at Daejeon, Korea from 15th -19th October, 2018. There will be opportunity for India to hold IDF congress in 2019. What are the factors impacting growth of dairy sector and their solutions? Despite the challenging financial circumstances, global milk production in 2015 was surprisingly robust, growing a whole 2.0%. Total milk production in 2015 amounted to almost 818 billion kg. Two heavyweights were crucial in giving global supply forward momentum: the EU and India. EU volumes grew 2.0% year-overyear, while India surpassed its 2014 volumes by a whole 6.3% in 2015. The Southern Hemisphere contributed very little to global production growth in 2015, with volumes in both Oceania and South America below their 2014 levels. Africa increased its output, although its production growth rate was below the long-term average. While milk production growth in the rest of the world reflected low milk price levels, the EU and India continued to grow their output, bringing global production growth close to its long-term average of 2.3%.

FSSAI included camel milk in its edible category

onsidering Camel's milk health benefits, country’s food authority has included it in the edible category, setting separate standards for it and thus opening doors for its marketing. The Food Safety and Standards Authority of India (FSSAI) swung into action after it received requests from several quarters, including the National Research Centre on Camel, Bikaner, and the government of Gujarat for inclusion of camel milk under the Food Safety Standards, 2011, following which the FSSAI’s task force on milk and milk products discussed the matter, taking into consideration the information and data provided by the centre at Bikaner and the Gujarat government. The task force has also asked the National Dairy Research Institute (NDRI), a premier organisation providing research and development support for diary development programmes of India, to carry out a statistical analysis of the data pertaining to 2,535 samples of camel milk. Taking the note of the statistical analysis of the

When you think, India can host next IDF congress in India? What are opportunities and challenges? Next IDF congress is going to be held in 2017 at Belfast, UK from 29th Oct to 3rd Nov. The theme will be Making a difference with dairy

National Seminar at National Dairy Research Institute, Karnal

oga guru Ramdev said that Patanjali will soon foray into dairy business, adding that the sector will cross the Rs 5 lakh crore mark by 2022. "Patanjali is set to enter the dairy business and in this financial year, production will start in three dairy plants - one each in Maharashtra, Karnataka and Uttar Pradesh," Ramdev said while addressing a two-day national seminar at National Dairy Research Institute, Karnal (NDRI). The theme of the seminar was 'Indian Dairy and Food Sector: Way Forward to Meet Future Challenges'. Speaking on the occasion, Ramdev gave the message of 'Swadeshi' and praised Amul brand in the dairy sector, an NDRI release said. He said at present, the dairy business is pegged at Rs 3 lakh crore, which will be more than Rs 5 lakh crore by 2022. He praised the efforts of NDRI in saving and improving the indigenous milk animals and offered to work with the institute. Later, he visited NDRI facilities and witnessed the demonstration of milk adulteration detection kits developed at the institute. A K Srivastava, Director, NDRI, highlighted the institute's achievements in the area of milk production as well as processing. Srivastava also explained the role of NDRI in cloning, which will help in the multiplication of superior germplasm. He said livestock sector plays a very important role in rural livelihood and nutritional security.

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data which suggested both fat as well as solidnot-fat (SNF) content in camel milk normal, the FSSAI decided to frame the standards, specifying the minimum content of milk fat and milk solidsnot fat in camel milk i.e. 3.0 per cent and 6.5 per cent respectively applicable all over India. The standards are in the draft stage and the final notification of the same is likely to come soon. Camel milk is considered to be a rich source of proteins with potential antimicrobial and protective activities. Significantly, a Kutch-based dairy is already in the process of setting up India’s first camel milk processing unit. Kutch area has about 12,000 camels. Importantly, camel milk is widely consumed in West Asia due to its immense health benefits. The milk processed in Kutch dairy will be marketed by milk giant Amul. According to Union agriculture ministry’s 19th livestock census report of 2012, there are about 4,00,000 camels in India, of which milch camels are estimated to be around 210,000.

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National Milk Day Milk production in India to mark Kurien’s Birthday grew by 6.7 % in 2015-16: Radha Mohan C o-operative Milk producers from Gujrat observed National Milk Day to celebrate the 95th birth anniversary of Father of White Revolution Dr. Verghese Kurien . The Kaira District Co-operative Milk Producers' Union Limited, popularly known as Amul Dairy, the Gujarat Co-operative Milk Marketing Federation, the National Dairy Development Board and Vidya Dairy will observed National Milk Day on Saturday to mark his birth anniversary. Two years back, all the dairy majors of the country along with Indian Dairy Association had resolved to observe November 26 as National Milk Day in the memory of Kurien, the doyen of co-operatives. Globally, since 2001, June 1 is annually celebrated as World Milk Day after the day was designated by the United Nations Food and Agriculture Organization to publicize activities related to milk and milk industries and raise public awareness about the importance of milk and milk products for everyone throughout life. All the institutes with whom Dr. Kurien was

associated gathered at Amul Dairy premises. They paid homage, at Dr. Kurien's samadhi and bust Later, officials of all the institutes along with farmers took part in a rally that started from the dairy premises and ended at 'baithak mandir' covering two kilometres stretch to spread awareness on the importance of National Milk Day. Other institutes which Kurien had nurtured in his lifetime have already started organizing programmes in memory of the legend. The Institute of Rural Management Anand (IRMA) hosted the Dr. Verghese Kurien, Memorial Lecture which was delivered by Brookings India's chairman and senior fellow, Brookings Institution Vikram Singh Mehta on 'Attaining energy security for rural India. Earlier, Anandalaya, a CBSE school that operates from NDDB campus hosted the prestigious Dr. Verghese Kurien Memorial Inter School competitions in which over ten CBSE schools of Central Gujarat Sahodaya complex participated.

ilk production in India grew by 6.7 per cent in 2015-16 Union Agriculture and Farmers Welfare Minister Radha Mohan Singh said.

increasing and was likely to go up to 24 crore tonnes by 2025.

Minister added the India has achieved 4.2 per cent average growth in milk production, against the world average of 2.2 per cent, based on available statistics, he said that per capita availability of milk is likely to go up from the existing level of 337 gram to 500 gram daily by the year 2021-22.

"Under this mission for the year 2014-15 to 201617, a provision of Rs 500 crore was made. NDDB with the assistance of the World Bank and the central government has taken several measures under National Dairy Scheme Phase 1. It includes a genetic improvement among bovines, betterment of rural infrastructure in dairy and to provide better opportunities for milk vendors," Singh said.

A sum of Rs 2,242 crore will be spent on reaching the target, Singh said at a conference organised by National Dairy Development Board (NDDB) here. Singh said that India has been ranked first in milk production in the world for the past 15 years and credit for this goes to the small milk producers. He said demand for milk and milk products was

Singh said that the ministry has taken several steps, including Gokul Mission, to increase milk production.

The minister also participated in a programme organized by the Society of Pesticides Science India at National Agricultural Science Complex (Pusa) in Delhi. He said that various crop maladies and pests made an adverse impact on food grain production. "Owing to these pests and maladies, the crop production on global level is reducing by 15 to 25 per cent every year," he said.

Cargill feed plant for North Indian Cattle

o provide high-quality, nutritious and safe feed to dairy farmers in Punjab, Haryana, Uttar Pradesh and Rajasthan animal nutrition company Cargill has inaugurated a new Rs 88 crore feed plant in Bathinda, Punjab in the presence of Union Minister of Food Processing Industries, Harsimrat Kaur Badal and the Deputy Chief Minister of Punjab, Sukhbir Singh Badal. The plant will produce 10,000 metric tons of feed per month and feed 75,000 cows per day. Sukhbir Singh Badal said, “We believe this new dairy feed plant will provide quality feed and introduce latest know-how which will help our dairy farmers earn better yields and contribute to the progress of Punjab. We expect Cargill to share their global experience with the region’s farmers which will help put Punjab on a global map with other leading model dairy regions across the world.” In 2008, Cargill’s animal nutrition business began working with dairy farmers in the country to optimize farm management techniques and boost milk productivity. Every week, the company sent a team of veterinarians and sales personnel to share its expertise, conduct farmer group meetings and raise awareness of ways to increase productivity. Working with dairy operations of all sizes – from five cows to 100 – Cargill teams educated nearly 30,000 farmers on nutrition and farm management best practices in 2014 alone. Managing Director for Cargill’s complete feed and nutrition business in India, Achyuth Iyengar, stated: “We have been catering to the Punjab dairy farmer for more than 10 years now. The continued trust of the dairy farmers in our feed products has encouraged us to build and invest in this new facility. Through this plant, we will be able to expand our supply of high-quality, safe and nutritious feed and services in the state of Punjab.”

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Rising demand makes dairy Indian Dairy sector stressed on companies for large investment need to enhance the usage of stainless steel

and half, their scale was restricted by the lack of capacity in dairies -both in terms of production and investments.

This was not possible earlier with the lowmargin liquid milk segment that dominated the product portfolio for dairy companies. Companies are now spending nearly a third of their capex in cold chain and the investments are growing at the rate of 15% year-on-year.

Nitin Puri, president and country head (food and agribusiness) Yes Bank, said, “The explosion in demand for high-profit yielding value-added products have given dairies the capacity to invest heavily in cold-chain in the past couple of years, whereas earlier, it was not possible on a large scale from low-profit yielding liquid milk business. This would bring in higher revenues for dairy players, which would propel their growth and expansion, as well as increase the size of the organised dairy. “

he explosion in demand for high-profit yielding value-added products is giving dairies an impetus to spend heavily on expanding their cold-chain infrastructure, both in sourcing as well as distribution.

Experts say that the share of value-added products is currently 40% in the dairy product portfolio while liquid milk holds 60% as against five years ago when the share of value-added products was 25% in the overall dairy segment. They say it is likely to cross 50% in the next five years.

Chennai-based HatsunAgro Products has announced a nearly Rs 170-crore investment in setting up of cold-chain infrastructure. Similarly, Hyderabad-based Dodla Dairy has more than doubled his investment this year to around Rs 15 crore in cold-chain. Other dairy companies like Amul, Kwality and Prabhat are also making significant investments. Mumbai-based Prabhat Dairy's managing director Vivek Nirmal said: “We are investing nearly 3040% of our capital expenditure in setting up bulk coolers and adding several chilling centres. This coming year, we plan to add another 100 bulk milk coolers at our collection centres to maintain the microbial content. “ However, he declined to divulge the absolute investment figures. While the investments in this space have been happening for about a decade

Also, “with stricter food safety regulations from the Food Safety and Standards Authority of India (FSSAI) and increasing checks, dairies are focusing on this space to maintain the quality and keep a check on adulteration, “said Puri, adding that the dairy industry's investment in cold chain is increasing at 15% year-on-year.

Dodla Dairy managing director D Sunil Dodla said: “As companies are expanding and increasing their capacities, and there is a consolidation happening, they are also setting up cold storages for products like cheese, flavoured milk along with the processing plant, which is driving the demand for cold chains.“ According to a Yes Bank report titled Innovations in Cold Chain: The Dairy Value Chain Perspective, of the total volume stored in multi-purpose storage, dairy products, including ice cream, contributes to 15-20%, which amounts to approximately 1.64 million tonnes in 2015-16.

Amul brand to pay its milk producer members directly into their bank accounts

CMMF, which sells products under the Amul brand, today said it has taken all necessary steps to pay its milk producer members directly into their bank accounts. Already, 60 percent of its milk producer members have bank accounts and the cooperative is taking steps to open new ones for those who do not have at present, it said. "In view of the demonetisation of currency notes by central government, we have made necessary arrangement to pay milk producer members for their milk price through direct credit in their bank account," Gujarat Cooperative Milk Marketing Federation (GCMMF) Chairman Jethabhai Patel said. The cooperative is in the process of opening bank accounts of those milk producers who do not have them at present, he said, adding that GCMMF has asked all dairy unions to help farmers open their accounts in the next couple of months. GCMMF and its 18 associated milk unions are paying around Rs 450 crore on a weekly basis to 36 lakh milk producers through 18,500 milk

ndian Dairy Association (IDA), the apex body of the dairy industry in the country, stressed on the need to enhance the usage of stainless steel in the dairy industry to ensure safe and healthy dairy products. Taking its commitment ahead to enhance usage of standard products, Bureau of Indian Standards has also released the new standards for design and development of stainless steel milk cans. The seminar on “Stainless Steel in Dairy; to enhance Food Safety”, jointly organised by Indian Stainless Steel Development Association (ISSDA) and Indian Dairy Association in alliance with Jindal Stainless, asserted on the significance of using stainless steel in dairy. Present on the occasion were Dr. G. S. Rajorhia, Vice PresidentIndian Dairy Association, Shri K. K. Pahuja, President, Indian Stainless Steel Development Association and Mr. Ashok Gupta, Director Jindal Stainless (Hisar) Limited among others. Hygiene and quality is increasingly becoming a common concern for milk and milk products which is consumed by all age groups. 70% of the milk production pertains to unorganized sector. India being the largest producer of milk at 146.3 million tonnes/day demands specified guidelines for the segment when it comes to health. The focus of the unorganized sector is more on commercial aspect than the hygiene and health issue which leads to use of unfavorable materials for processing and storage. Various research reports emphasize that use of hazardous materials in dairy industry have serious impact on public health as few materials lead to food contamination. Stainless Steel has emerged as an alternate material for various usages in the dairy sector and approximately 8000-10,000MT of Stainless Steel is used for storage, processing and transportation equipments every year in

n a bid to expand procurement base among dairy farmers, state owned-Odisha State Cooperative Milk Producers Federation (OMFED) has decided to double its milk processing capacity in the next three to four years. The move comes after many farmers spilled milk on road a few months back in protest against the state federation’s refusal to accept all the milk brought by the farmers to the collection centres of OMFED.

The cooperative has nearly 60 processing plants, of which 40 are in Gujarat only. There are 18 member unions of GCMMF associated with more than 36 lakh farmers across 18,600 villages of Gujarat.

Dr. G S Rajorhia, Vice President, Indian Dairy Association said, “Stainless Steel is an integral part of dairy industry. Its erosion and corrosion free characteristic is recognized by the dairy industry for total food safety and public health.” Mr. Ashok Gupta, Director, Jindal Stainless (Hisar) Limited said “We appreciate the efforts taken by regulators to ensure quality standards and with the new guidelines issued by BIS for milk cans , the scenario will change in the dairy sector as well. Taking a cue from these efforts, we, at Jindal stainless along with can producers, have developed a low cost prototype (204 Cu- food grade approved) of Stainless Steel milk can which is not only better in quality but also low cost. As 204Cu is already approved as food grade by BIS under IS 15997(Grade N2), we believe that it can deliver high quality milk at an affordable cost".

similar volume of milk daily in four plants — Bhubaneswar, Bargarh, Sambalpur and Rourkela. Following Nabard’s soft loan, OMFED will set up the new processing plants in Cuttack district in the next couple of years. Besides, consultancy firm MPCON has agreed to set up a one lakh litres daily milk processing capacity for OMFED in the next two years. “By 2020, we should be able to handle more than 10 lakh kg of milk daily,” Madhusudan Padhi, managing director, OMFED, said. Earlier, for increasing milk processing capacity of OMFED a detailed project report was prepared by IDMC, a subsidiary of NDDB. The project will be completed within a period of two to three years. Milk, curd, ghee, indigenous milk products, flavoured milk, paneer, and milk powder will be produced in the plant proposed at Choudwar in Cuttack district.

This will help milk producers meet their daily expenses related to animal husbandry and other requirements, he hoped. Patel also said there has been no impact of demonetisation of currency notes on milk procurement and sale of milk in the market so far. "In fact, milk procurement of member unions of GCMMF has increased," he added.

Commenting on this occasion, Mr. K.K Pahuja, President, ISSDA said," “Research demonstrates that compared to other materials, Stainless Steel is the most hygienic and biologically suitable material for milk processing and storage. Due to increased focus on hygiene, quality and food safety standards, usage of stainless steel has grown. Our effort is to increase the pace of adoption of stainless steel in this area to ensure a better public health.”

Odisha Cooperative plans to double milk processing capacity

cooperatives in Gujarat, Patel added. Noting that rural milk producers are facing shortage of cash due to demonetisation of currency notes and restriction by RBI on District Cooperative Banks, Patel said, "However, central and state governments have made alternative arrangements with the help of RBI for cash disbursement through District Cooperative Banks to milk producers."

India. CODEX, the international food standards under WHO, has also recommended stainless steel as a preferred material for storage of food and transportation. CODEX is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety.

An OMFED official said that it had to scale down investments in milk processing capacities due to net losses from operations. This has resulted in one of the biggest milk federations in eastern India, affiliated to National Dairy Development Board (NDDB), reporting a huge loss of Rs 24 crore in FY16 against a profit of Rs 2.2 crore in 2014-15. Recently, Nabard had sanctioned Rs 245 crore under the Rural Infrastructure Development Fund (RIDF) to the state government for augmenting milk processing capacity of OMFED by five lakh kg daily. Currently the state federation processes

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During 2011-12 to 2015-16, the daily procurement of milk by OMFED has increased by 42% to 5.2 lakh kg from 3.7 lakh kg. OMFED at present has the capacity to process around 5 lakh kg of milk daily. “Without increasing processing capacities we can not increase procurement of milk,” Padhi said. According to OMFED officials, the federation collects 5.2 kg of milk a day from dairy farmers through 3,762 village cooperative societies. Around 80% of the OMFED’s income from selling milk is disbursed among the 2.8 lakh dairy farmers in the state. The federation has a target to collect an average of 5.9 lakh kg of milk daily from farmers during the current year against 5.26 lakh kg collected per day during the last fiscal.

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NEWS

Amul starts selling food items under Amul Green

airy cooperative giant Gujarat Cooperative Milk Marketing Federation (GCMMF) has set up a retail otlet and restaurant over a 5,800 square feet area at Anand near Amul Dairy. Confirming the development, a first for the company, GCMMF managing director R S Sodhi said they had space available at the spot, and thought of experimenting with the set-up. “It is still a small format there. We would also be selling pulses, spices, grains, oil etc. under the Amul Green brand from that store,” he said. Sodhi added, the restaurant (named Amul Foodland) is a quick service one and it would serve items like burgers and patties. While some see this as Amul’s tryst with modern retail, Sodhi clarified that as of now there were no plans of replicating the same in other regions. The area was previously rented to a restaurant. The retail outlet would sell around 6,500 items including food and other products. The cooperative is selling food items like oil, nuts, spices, grains and pulses under the Amul Green brand at the retail outlet. These are being procured in bulk by the cooperative and are packaged and sold under the Amul Green brand. The idea is to procure directly from farmers so that they get better prices for their produce. Amul officials said on an average a turnover of Rs 8 lakh per day was expected at the retail outlet and restaurant. GCMMF is India’s largest food products marketing organisation. It registered a 67 per cent rise in its turnover to Rs 23,004 crore during FY16. It has, in fact, grown by 187 per cent in the past six years, which implies a cumulative average growth rate of 19.2 per cent during the period. The group turnover of GCMMF and its constituent member unions, representing unduplicated turnover of all products, sold under the Amul brand was Rs 33,000 crore ($5 billion). Rapidly moving up the global rankings, Amul is now ranked as the world’s 13th largest dairy organisation, according to data released by the International Farm Comparison Network. Amul is ranked well ahead of other dairy firms such as Land O’Lakes & Schreiber Foods of the US, Muller of Germany, Groupe Sodiaal of France and Mengniu of China. Earlier this week, Amul was listed India’s most attractive food and beverage (F&B) brand out of 156 brands in the super category in the “Attractiveness — India’s Most Attractive Brands Report” by TRA Research. It climbed 31 ranks over last year and rose to become India’s 32nd most attractive brand this year, leapfrogging top F&B brands like Pepsi, Nestlé, Britannia and Coca-Cola.

www.agronfoodprocessing.com

Dairy Times

12 Vol. 1, Issue 06 - December - January - 2017

NEWS

Mother Dairy to sell only fortified milk in NCR by year-end

other Dairy will only sell milk fortified with Vitamin 'A' and 'D' in the national capital region as part of its effort to address malnutrition. Mother Dairy sells about 30 lakh litres of milk per day, including token and poly-packed, in the Delhi-NCR and this entire quantity would be now fortified with Vitamin A&D. The company has about 800 milk booths and 400 'Safal' retail stores in the NCR. Mother Dairy Managing Director S Nagarajan said, ‘’we are already adding Vitamin A in our token milk sold at milk booths. Now, We have decided to add Vitamin A & D in both token milk and poly-packed and by end of this year, we will be selling only fortified milk in Delhi-NCR," he added. ‘’ The company is taking this initiative as a large part of population is having deficiency of micro-

nutrients, added Nagarajan. The fortification of milk with Vitamin A&D will cost around 25 paise per litre and the same would be absorbed by the company. Also the company would follow the standards fixed by the Food Safety and Standards Authority of India (FSSAI) on fortification of food. FSSAI has developed comprehensive standards for fortification in wheat flour, rice, edible oil, salt and milk. The regulator has made these standards operational at the draft stage only and would issue final notification after making changes based on suggestions from stakeholders. As per this standards, fortification of salt can be done with iodine and iron, while vegetable oil and milk can be fortified with Vitamin A & D; wheat flour and rice with iron, folic acid, zinc, vitamin B12, vitamin A and some other micro-nutrients.

Brief Report Of Agri, Dairy, Poultry & Food Fest 2016 At Lucknow

t gives us immense pleasure to announce that Key2Green recently organized its 5th consecutive annual exhibition at Lucknow.

The international exhibition included concurrent events on Agriculture (Agri Fest 2016), Dairy (Dairy Fest 2016), Poultry (Poultry Fest 2016) and Food (Food Fest 2016) and we have been organizing this international exhibition, every year, since 2012 with great success. The exhibition covered sectors such as agriculture, dairy, poultry and food processing and associated new technologies. The event also facilitated consecutive dialogue among stake holders, secured policies around these sectors as well as farmers’ related issues and challenges. The event also explored the possibilities of investment in these areas to promote them in the state of Uttar Pradesh. Like previous four editions this year also thousands of progressive farmers, traders, investors, executives, scientists, students and other Stakeholders visited the exhibition. FEST 2016 witnessed participation of representatives from Poland, Germany, Sri Lanka, Nepal, Italy, Canada, Algeria, Uganda, and Bangladesh besides visitors from all across India Like prior year’s exhibition this year too, we received incredible responses from multiple industries. With our broader objective of aiding the primary sector based industries, we received participation from more than

hundred domestic, foreign, multinational, micro, small, medium enterprises, central and state government departments. As in the past, Kamdhenu Schemes in Dairy and Poultry Development Policy run by the State Government were the key attractions of the event. Besides this the exhibition included showcasing of new products such as processing, packaging & printing machineries for dairy industry, fodder, Poultry Feeder, Drinker, Cages, Automatic Plants and many other such companies belonging to the related products demonstrated their advanced technology. In addition, farm machinery such as tractors, tillers, Rotavator, Seeds, Organic products, Bank, Farm Tires, JCB Machine etc demonstrated their products. Also, a good number of central and state government departments also showcased their schemes, policies, accomplishments.

This year we received tremendous support from departments and NGOs associated with the promotion and development of the primary sector like Mission for Integrated Development of Horticulture (MIDH), Ministry of Agriculture and Farmers Welfare; GoI; UP Livestock Development Board (UPLDB); Dept. of Animal Husbandry, Govt. of UP; ATMA Cell, Dept. of Agriculture, Govt. of UP. The expo was inaugurated by the CHIEF GUEST Shri Alok Ranjan, IAS (Retd), Chief Advisor to Hon’ble CM, Government of Uttar Pradesh in the gracious presence of Dr. Rajesh Babu Varshney, Director (Administration & Development), Department of Animal Husbandry, GoUP Dr. BBS Yadav, CEO, UP Livestock Development Board (UPLDB) and Dr. AN Singh, Director (Disease Control & Farms), Department of Animal Husbandry, GoUP. The second day Shri Ziauddin Rizvi, Hon'ble Cabinet Minister for Animal Husbandry, Govt. of Uttar Pradesh also visited the exhibition with other officials of the department.

New plant to come up in Vizag by Creamline Dairy

top official from Creamline Dairy products, a subsidiary of Godrej Agrovet Ltd, stated that a new plant will be set up in Andhra Pradesh at the cost of Rs 30 crore. Godrej Agrovet claimed a majority stake in Creamline Dairy products for Rs 150 crore in December 2015. The processing capacity of Creamline Dairy Products Ltd. is 10 lakh litres milk per day and has market presence in Andhra Pradesh, Tamil Nadu, Karnataka, and parts of Maharashtra. Chief Executive Officer of Creamline Dairy Products, P Gopalakrishnan said, "We are setting up a new dairy plant at Vishakapatnam with one lakh litre capacity. The investment is about Rs 30

crore." Already we have seven factories, two in Hyderabad, one each in Madanapalli, Vijayawada, Mandya district (Karnataka) and in Nagpur. We also have a powder plant in Ongole (Andhra Pradesh)," After the launch of fortified milk Enrich D – under the Jersey brand which is especially targeted at the health-conscious patrons, he said "We are a strong player in South India. With the new plant we will be able to serve in Odisha too." "The marketing campaign will begin from October 7 onwards," he said, adding that the company was in the process of scaling up its business across various categories as the industry was growing 25-30 per cent annually. Creamline Dairy has about 5,000 outlets in South and has about 800 agents in Tamil Nadu alone.

Corporate dairies to have an edge over co-operatives

Parag, Hatsun, Kwality plan to increase milk procurement for value-added products

s the Indian dairy market is set to grow at a 7 per cent compounded rate through 2016 to 2021 driven by growing demand for branded and value added products, the sector is likely to see more action from private dairies, especially in the area of procurement and new product launches. In fact, private dairies like Parag, Hatsun, Kwality, who have seen significant net profit growth in the last few years, feel that with focus on value added products, it is an imperative to source directly from the farmer and not contractors.

Godrej Agrovet raised its stake from 10% to 25% in Creamline Dairy for Rs 150 crore.Meanwhile, Danone, Nestle and other existing private sector players are adding to their product line-ups and pushing in big money into the market while homegrown dairy cooperatives such as Mother Dairy and Nandini, among others, are also expanding their operations rapidly. It also predicts in its report that in the coming years, private sector is likely to procure more milk from farmers than cooperatives. Ruchita Maheshwari, analyst with India Infoline pointed out that there has already been a 20-30 per cent rise in direct procurement from farmers by private dairies rather sourcing from contractors. Sharma explains, "To process value added products one needs to procure directly as there is a difference in the way milk is procured and chilled by contractors. This is encouraging private dairies to develop well defined farmer-connect programmes." Kwality, on its part, plans to raise its direct farmer sourcing from a current 22 per cent of its overall volumes to about 50 per cent of its volumes in the next three to four years.

As an India Infoline report titled "Dairy IndustryUtterly Butterly Prospects" points out, the profit after tax (PAT) growth for players like Hatsun Agro, Heritage Foods, Kwality Dairy, Parag Milk Foods and Prabhat Dairybetween FY12 to FY16 has been 22.8 per cent, 56.1 per cent, 17.1 per cent, 25.8 per cent and 26.7 per cent respectively. This is because all these players have moved away from commodity trade and have focussed their energies on value added products. As Nawal Sharma, President & Head-Business Transformation, Kwality Ltd explained: "The margins for the commodity (skimmed milk powder etc) is around 4.5-5 per cent (at an Ebitda level), while for fresh products it is around 9.5-10 per cent and for value added products this goes up to over 20 per cent. We have thus decided to make a strategic shift towards focussing on value-added products and improve our bottomline." India Infoline explained, the high rate of growth and increasing preference for branded products is what is drawing players like Mahindra & Mahindra (M&M), ITC and others. M&M has launched liquid poly-pouch milk with 44% higher cream content and is enriched with Vitamin A & D. FMCG major ITC, on the other hand, has forayed into dairy with AashirvaadSvasti pure cow ghee.

Dairy Times

Maheshwari informed that players like Parag already source 100 per cent of their milk directly from farmers. As such around 70 per cent of the country's milk production is handled in the unorganised sector, remaining is shared equally by cooperative and private dairies. IIFL said: "Out of the 400 mn litres of milk that India produces per day, 160 (mnlpd) 48% is retained by the producers for their own consumption. The surplus milk that is available for sale is around 240 mnlpd (52%) and out of that only 70 mnlpd is being used by the organised sector. Over 170 million litres of the surplus milk continues to be with the unorganised sector, comprising traditional doodhwalas. In value terms, the Indian milk economy is worth Rs 5 lakh crore, growing at a CAGR of 15-16%, out of which the organised milk economy is worth Rs 80,000 crore." According to Maheshwari, the share of the organised sector has been rising steadily; from 16-17 per cent in 2010 it now accounts for nearly 30 per cent of the overall milk production. Currently the Gujarat Cooperative Milk Marketing Federation (GCMMF) which owns the Amul brand and Karnataka Co-operative Milk Producer's Federation Ltd (KMF) that owns the Nandini brand together handle almost 50 per cent of the country's milk, however, the share of regional players is rising steadily, claim industry insiders.

13 Vol. 1, Issue 06 - December - January - 2017

NEWS

HatsunAgro charts Rs 850-crore expansion

atsunAgro Product Ltd has charted out a Rs 850-crore expansion plan over the next two years through market penetration and exploring new horizons. This is a key strategy for the Rs 3,500-crore private sector dairy player, which has grown at 18 per cent CAGR over the last five years.It has grown three times the industry average in this period, which it hopes to sustain over the next three years with investments in procurement and marketing infrastructure, said RG Chandramogan, Managing Director. Wind farm The company will commission a 22 MWcaptive wind farm by the fourth quarter of the current year and add about 6 lakh litres of milk and curd processing units at Dharapuram, near Coimbatore and Ongole, Andhra Pradesh by March 2018. This will add 20 per cent to its existing processing capacity. The wind farm will meet over 80 per cent of its

Spheretech The Packaging Solution To The Dairy Industry

power requirement, he said. The company is also investing in rapid milk chillers, which have been developed by it in collaboration with an US company. The funding will be through internal accruals and bank debt, he said. HatsunAgro, the largest private sector dairy company in the domestic market, has a 14 per cent share of the market of milk and curd in South India (excluding Kerala), which is estimated at 135 lakh litres a day. Hatsun has a set a target of 20 per cent market share in the next three years, Chandramogan said. The flagship Arun Ice Creams brand, which is strong in Tamil Nadu and south Karnataka, will enter Andhra Pradesh, Telangana, North Karnataka, apart from Kerala and parts of Maharashtra and Orissa. It will also be more aggressively marketed in its exiting markets. The chain of 120 Ibaco chains will also be expanded by about 25-30 outlets, he said.

The company has informed the BSE that its feed mill capacity at its Palani unit is being augmented to 15,000 tonnes per month from 5,000 tonnes. Financial performance HatsunAgro has announced a first interim dividend of Rs 1 (100 per cent) a share of Rs 1 for 2016-17. For the quarter ended September 30, 2016, the company reported a net profit of rs 32.15 crore on a total income of Rs 1,000 crore. During the corresponding period in the previous year, it reported a net profit of Rs 31 crore on an income of Rs 852.95 crore. The profit after finance costs and before tax has jumped 16 per cent to Rs 45.83 crore ( Rs 39.55 crore). On the BSE, the company’s shares closed 3 per cent higher at Rs 351.70 over the previous close of Rs 341.70.

t Spheretech, we work on principle that is based on credibility where quality and customer satisfaction is not simply a term we use but a tradition we follow. We are group of young entrepreneurs providing services for packaging solutions to the industry. Spheretech Packaging India Pvt. Ltd. is a company looking after the complete marketing activities of the entire manufacturing units under their gamut. The company is privileged of people having expertise in technical coupled with marketing abilities. With a wide range of Volumetric and Weigh metric machines Linear and Rotary Monoblock Fillers, we stand among the leaders of packaging machines in the wider expanse globally. Besides domestic market we have large customer base in Greater Middle East, South East Asian and African continents. We are probably first company in India, to introduce in Dairies; • Servo Controlled Digital Piston Fillers for flavoured milk. Digital Piston Fillers for Ghee & Butter milk. At Spheretech, we can provide filling and packing lines turnkey solutions for; • Aseptic soft packaging Forming Filling Sealing machine for pouch. • Flavoured milk turnkey line solution for approx. 150,000 bottles (200ml) in 20 hrs. Production. Hygiene and Ultra clean process. • Servo Piston Filling System with Automatic Can Seamer. • Fully automatic Aseptic Bottling line for products for Long Self-life. • Automation solutions for secondary packing like Case Erectors, Case Packers, and High-speed Shrink Wrapper, Case Sealers. The machines are an instant success in domestic and international market, especially in industries like Dairy, Juices, Edible Oil, Lube Oil and Pesticides Industries where packaging is done in multiple pack sizes. As a part of expansion program, we have included in our product basket fillers suitable for food industry and cosmetic industry.

Dairy Times

14 Vol. 1, Issue 06 - December - January - 2017

OPINION

Govt. is taking measures to boost the Indian dairy sector

evendra Chaudhry, IAS, Animal Husbandry Secretary, Govt. of India said that the government is taking a lot of measures to boost Devendra Chaudhry the dairy sector in the country. He told that we are working on fodder development in villages, so that there is increase in milk production. Chaudhry shared his views with our Dairy Times Correspondent in a recent show – Indian Ice-cream Congress and Expo held in Noida, Delhi. Here is short transcript of the interview. What measures is the government taking to boost the dairy sector in the country? The government is taking a lot of measures to boost the dairy sector, starting with improving the productivity of animals, cattle, the productivity of farmers, productivity of evaluation in between, productivity of processing industry, cold chain sector and we are spending around Rs.1800 crores on the subject. There are many initiatives and programs planned for dairy development. Our sole motive is to make milk available to every nook and corner of the country. For this, dairy SEZ needs to be established in various places and hence all allied sectors of this industry should work together to achieve this motive. Dairy sector is demanding to keep its product at the lowest slab of GST. What is the government’s move?

GST will work out the way it should and will tend to have a uniform way of working out things. I am sure the government will consider whatever is required in its merit for taxation policy of the dairy sector. GST (Goods Service Tax) or term it as branded vs unbranded, organised or unorganised, this topic has always been a bone of the contention since years from now. The items with a valued product still have sales, like take for example the e-commerce sector that is a trillion-dollar industry. The branded or labelled products in the e-commerce industry have good sales margin. So, when you enter the rural market with a brand name, the sales charts and profits of your company will increase by a good rate. Please brief the programmes related to dairy export. Dairy export - export is typically a subject more relevant to the commerce department and we always provide our entire support to the export sector, wherever it is happening in the world. I would be very happy to write to the Indian ambassadors abroad wherever they are, would be glad to support exhibitions by this industry in foreign locations. Eventually it will help to build our brand value. What initiatives is the government taking for fodder development? There are number of initiatives for fodder development, firstly we want to develop scientific fodder cultivation in the pastureland that is community land. So, that we can gain high yield fodder like maple grass, sorghum

and have sanctioned Rs.100 crores to help the farmers and villages and dairy sector to get more and better fodder for them. What are the ascribed factors for the growth in the Indian poultry sector? Indian poultry sector is very strong and seems to be globally competitive, having a huge global demand. We are providing our support wherever required, in terms of cold chain and infrastructure. Personally, I have made use of it as to how I can render employment opportunities to the unemployed youth and set up a scheme of Rs. 50 crores, just to get the youngsters more into the poultry sector. We plan to double the egg production in the next 5-8 years. Is the government planning any policies for the growth of Indian ice cream industry? Ice Cream Congress and Expo is a one-ofa-kind and unique event for the ice-cream industry. To understand this industry, one needs to completely know the base that keeps the ice cream industry steady which is to say that milk is very important element for it. The dairy production in India is highest and ranks number one in the world. We are happy to support any project related to the Indian ice cream sector, that will provide employment to the youth and support the value chain. I have also offered Rs.100 crores for the same What is your view of the Indian ice cream industry for the next few years? I see immense market opportunities for the

unemployed educated youth of the country. This industry can become a great driver for employment generation. You should have the target of 50,000 crore industry in the next five years and that will take the consumption level to upto 1000 ml. It is not the per capita consumption in the urban areas, but the key to that consumption is the ice cream consumption in rural areas. How can this be achieved? In the rural areas, they have a huge purchasing power that increases year-onyear. If you are looking for customers, then you should consider the rural market to give your business the right momentum. You don’t need to do it alone; I am there to support the entrepreneurs by providing subsidies who will help in building your value chain. I am ready to fund entrepreneurs, self-help groups, and everything but all must work on the value chain. That’s where the industry association plays a key role, the power of association can help you get into a network, partner with the government and I am offering this industry funds to build your value chain for this country. When asked about US chicken import controversy, he said that there was no controversy whatsoever and that the government must comply with the global regulations.

Milk Payment system based on Fat and Protein to reduce the incentive and improve economics

ndia is the largest producer of milk in the world but problem of questionable quality of milk at the stage of procurement (mind you, not at milk production stage), Dr. D.G. SHAH is a big hurdle to process and produce quality milk products of International Standard. Barring few milk products processors such as Amul (and few others), export of dairy products to advance countries is limited to commodity products such as Skim Milk Powder. In a study carried out by FSSSAI in 2011, over68% samples of milk collected from different regions of the country were reported to be adulterated. In a subsequent press conference in Feb 2012, FSSAI came out to explain such a high figure and stated that un-harmful adulteration such as the one with water or use of skim milk powder to make up for low SNF was more prominent as against adulteration with harmful chemicals.It was also stated that as many as 14% samples showed traces of detergent. Our milk quality measurement for payment purpose continues to be based on analysis of fat, or fat and SNF in case of Two Axis formula. While instrumentation for accurately analyzing fat content is available, that for SNF continues to be based on Lactometer reading, or now on Ultrasonic, both of which are poor in their performance.

ndia’s rapid economic growth has produced a rise in consumer spending over the past few years, as the country’s middle class increases their consumption of processed food and beverage including dairy goods. Companies have responded by increasing capacity, including Parag Milk Foods, India’s largest processed cheese manufacturer, which listed on Mumbai Stock Exchange in May, raising INR 7.51 billion (€101m) to finance planned investment in future business growth.

People in dairy industry are very well aware that water adulteration,with good or bad quality water, is going on for ages, and everywhere in the country, to increase the volume of milk and thereby making undue profit. This being the simplest and easiest form of adulteration, no doubt it is the most prevalent practice. This was furthered when we started promoting cow milk and introduced 2 axis formulas for payment, without proper system of accurately analyzing SNF content at the stage procurement. This resulted in some producers’as well as milk transporters starting to dilute the low quality buffalo milk in to cow milk and making more money.Analysis of SNF content, simply by density measurement (lactometer) can be easily cheated and people were fast learning techniques of dissolving soluble solids such as salt and sugar into milk to take care of lactometer reading. As long as adulteration remained restricted to these edible and harmless substances, what was affected was excessive payment to supplier, additional transportation cost, conversion cost and processed product yields. But as the things progressed, adulteration has not remained restricted to harmless substances and has moved forward to use of harmful chemicals such as, Urea, other fertilizers, detergents, washing and caustic soda and what not. Like lactometer, ultrasonic instruments also perform poorly when sample is adulterated with chemicals and can easily be cheated.

Like milk fat, its protein content is a very valuable nutrient and possibly, only source good quality protein for large vegetarian population of India. Thus giving its due value to milk protein and make it as a component of the payment system of milk is a very important step in the right direction. Protein content as parameter of payment for milk quality is commonly used in advance dairy countries. It is also used as payment parameters by countries such as China. In India, this system has not been adopted till now, for reasons best known to Dairy Industry. Argument against making protein as a payment parameter could be, its time consuming method of analysis and adaptability at rural level. The situation however has changed now. Instrumentation based on FTIR spectral analysis is now available for accurately analyzing not only, fat and SNF but also Protein online at a speed of 45 seconds per sample. Further, the instrument screens added adulterants because pure milk samples generate a unique FTIR spectrum and it cannot be cheated. Besides manufacturing high fat products, Indian dairy Industry produces several milk protein rich products and now Cheese. Further, protein content of milk plays very important role in building structure of product like Curd and Lassi, which are manufactured in very large quantities. In case of other traditional dairy products of India such as Khoa, Paneer, Chhana and Chhana based sweets and Chakka and Chakka based products,

Parag’s pride of cows

“We listed to finance our future infrastructure and capacity expansion. We will double our cheese production capacity and expand output of products at both of our plants,” says Devendra Shah, chairman of Parag Milk Foods. “Western food is growing here, which is why the cheese segment is growing. Also, there is growth in out of home eating. Before, eating out was a special event- now it’s a weekend thing”. Parag operates two processing plants for cow milk. They have a combined processing capacity

Dairy Times

protein in milk plays a great role. When the milk is adulterated with water and SNF made up by adding extraneous substances, protein content is generally reduced, which in turn reduces the yield of all protein rich dairy products. On one hand the milk processor ends up paying higher cost for low quality milk because of improper quality evaluation methods and payment parameters, on the other hand the problem gets compounded because of low or unpredictable yield due to varying protein content of his raw material. This is because the costing of his milk product is based on cost of raw milk, cost of processing and packaging and the product yield,and he is unable to judge accurately the product yield in protein rich products because he is sourcing adulterated milk of unknown protein content. Since variation in protein content, drastically changes day to day yield of many milk products (particularly in traditional products such as Channa, Chakka, Paneer etc.), maintaining uniform costing and quality throughout the year becomes virtually impossible. Situation is easily avoidable if Protein content is estimated and also used as payment parameter. Similarly, the consumer is also buying a product with varying Protein content and loosing the nutritional benefit for which he is paying the price and entitled. Above, in my opinion, clearly justifies a need to replace SNF with milk Protein as a payment parameter, along with Fat.

of two million litres of milk per day. The Manchar plant located near Pune has processing capacity of 1.2 million litres per day and producers processed cheese and whey products along with ghee (clarified butter), traditional paneer cheese, yougurt, curd, milk powder, fresh milk, and other dairy based beverages. The factory’s Cheddar Master production line is the largest in India, Shah notes, and can produce 40 tonnes of cheese daily. The cheese cultures used are imported from Europe.

15 Vol. 1, Issue 06 - December - January - 2017 Parag’s Palamaner plant in Andhra Pradesh has a processing capacity of 8,00,000 litres per day and produces UHT and related milk products filled in PET bottles and tin cans Shah says. “We will introduce whey proteins in consumer packs this year.” Cheese rising Parag is expanding cheese production facilities to meet demand for processed cheese across India. “Cheese consumption is growing 32 per cent annually in India. We are taking advantage of this”, Shah says. “Mostly it’s processed cheese. There are about 45 cheese brands here of which four or

ARTICLE

five are major brands. We are number two, and we have a 32 percent share of the cheese market. The food service sector is an important market for Parag. “All fast food chains are coming in here in a big way.” Shah explains. “We have a national presence, and we cover India’s eight largest cities plus 40 other big cities and about 100 second tier cities.” Parag also produces traditional Indian paneer cheese. “Paneer is produced mostly by the unorganised sector but it’s moving to organised production,” Shah says. “Ghee (clarified butter), liquid milk and dahi yogurt are unorganised as

well but people want healthy, quality, branded products the entire dairy sector is moving to being organised, but slowly.” Brands Parag sells dairy goods under four brands: Go, Gowardhan, Topp Up and Pride of Cows, the latter being India’s first farm-to-home fresh milk brand that the company launched in 2011. “All of our products except for Pride of Cows and other fresh milk items are pan-India products. Fresh milk is limited to a 400km radius of our plants because of shelf life.” Shah says. Gowardhan is Parag’s flagship ghee brand and

is sold in various consumer sizes in addition to a 15kg food service pack. Other products sold under the brand include processed cheese, dahi (traditional yougurt), butter, desserts, milk, curd and buttermilk. “Ghee consumption is going up because the economy is growing. Ghee is growing as people convert from palm oil for cooking,” Shah says. Under Parag’s Go brand, sliced and shredded cheese, pizza cheese, mozzarella, paneer, milk drinks, yogurt, butter milk, curd and cream are produced. Sourec: www.dairyindustries .com

India facing stiff competition in milk production and quality

Union Agriculture Minister releases Dairy India (Edition Seven)

range of dairy issues of interest to planners and practitioners in the field.

he Union Agriculture & Farmers Welfare Minister, Shri Radha Mohan Singh released Dairy India (Edition Seven) on November 26th 2016, celebrated in India as National Milk Day to mark the birth anniversary of Father of White Revolution, Dr V. Kurien. The just-released Dairy India is respectfully dedicated to Dr Kurien.

The articles published cover a range of topics including trends in consumption and market size of milk and milk products, dairy farm management, breeding, feeding and nutrition, health care, clean milk production, dairy plant management and technology, food safety and quality standards as well as techno-economic feasibility of small and large scale dairy plants and farms, cattle feed units, and manufacture of cheese, ice-cream, etc.

Dairy India (Edition Seven) cautions that India’s pride in being the highest milk producer in the world may take a hit if it doesn’t pay attention to quality and innovation. Its products should compete not only globally but with imported products in the domestic market as well. There is a new kid on the block, China, that is growing even faster without being noticed and might soon threaten India’s dominance in quantity as well as quality. Better technology is required to improve competitiveness at all levels of the dairy value chain. This is hampered by the absence of proper databases with authentic information on the sector. This is a gap that Dairy India (Edition Seven) seeks to fill. The book release ceremony was attended by the Minister of State for Agriculture & Farmers Welfare, Shri Sudarshan Bhagat, the Secretary, Department of Animal Husbandry, Dairying & Fisheries (DADF), Shri Devendra Chaudhry, the Director-General, Indian Council of Agricultural Research (ICAR), Dr Trilochan Mohapatra, the Animal Husbandry Commissioner, DADF, Dr Suresh S. Honnappagol, the Joint Secretary (Cattle & Dairy Dev), DADF, Dr E. Ramesh Kumar, and, the Editor & Publisher, Dairy India (Edition Seven), Sharad Gupta. Scientists and officers of DADF, ICAR and representatives of State Departments of Animal Husbandry, Veterinary Services and Dairy Development, State Cooperative Dairy Federations & Unions from across the country as well as professionals from the private dairy sector were also present. On the occasion, the Union Agriculture & Farmers Welfare Minister, Shri Radha Mohan Singh said that India’s milk production has recorded a growth rate of 6.28% during last two years 2014-15 and 2015-16, which is much higher than the growth rate of around 4% in the previous years. The per capita availability of milk increased from 307 grams per day in 2013-14 to 340 grams per day in 2015-16, a growth of 5% which was below 3% before 2014-15. Shri Singh mentioned that to increase productivity of indigenous cattle population the allocation for development and conservation of indigenous breeds has been increased by manifold from Rs 45 crores in 2013 to Rs 582 crores. “Rashtriya Gokul Mission”, a new initiative under National Programme for Bovine Breeding & Dairy Development has been launched for the first time in the country, with a view to conserve and develop indigenous bovine breeds.

November 26, 2016 was celebrated as National Milk Day. On this occasion, the Union Minister for Agriculture & Farmers Welfare, Shri Radha Mohan Singh released Dairy India (Edition Seven) in New Delhi. Present on the dais (L-R) were the Joint Secretary (Cattle & Dairy Dev), Department of Animal Husbandry, Dairying & Fisheries, Dr E. Ramesh Kumar, Director-General, Indian Council of Agricultural Research, Dr Trilochan Mohapatra, the Editor & Publisher, Dairy India (Edition Seven), Sharad Gupta, the Minister of State for Agriculture & Farmers Welfare, Shri Sudarshan Bhagat, the Union Minister for Agriculture & Farmers Welfare, Shri Radha Mohan Singh, the Secretary, Department of Animal Husbandry, Dairying & Fisheries, Shri Devendra Chaudhry, and the Animal Husbandry Commissioner, Department of Animal Husbandry, Dairying & Fisheries, Dr Suresh S. Honnappagol. The mission also envisages establishment of integrated cattle development centres ‘Gokul Grams’ to develop indigenous breeds including up to 40% non-descript breeds. Two “National Kamdhenu Breeding Centres” are being set-up as Centre of Excellence to develop and conserve indigenous breeds in a holistic and scientific manner. Besides being a repository of indigenous germplasm, these centres will also be a source of certified genetics in the country.

specialists in the government, cooperative and private sectors have shared their expertise on a

Shri Singh said that indigenous breeds besides being heat tolerant and resistant to diseases, are known to produce A2 type milk. There is a need to market A2 milk separately in the country. An amount of Rs 2 crore each has been sanctioned to Odisha and Karnataka for marketing of A2 Milk of our indigenous breeds. Agriculture Minister mentioned that the milk federations of the country to market A2 milk separately for benefits of consumers and poor farmers rearing indigenous cattle. Shri Singh also said that to meet ever growing demand of milk and to make milk production more remunerative to the farmers Government has initiated new scheme National Mission on Bovine Productivity with an allocation of Rs 825 crores. The 950-page Dairy India (Edition Seven) is a treasure trove of information. It offers the most comprehensive and up-to-date picture about the world’s numero uno dairying nation. An invaluable Databank cum Management Guide-cumDirectory, it contains over 100 in-depth articles, 300 statistical tables and charts and reference details of 7,000 organizations and specialists in the dairy sector. In the seventh edition of Dairy India over 200

Dairy Times

Also included is a special sub-section on "Operation Flood: An Epic Journey" with exclusive accounts of the planning and execution of Operation Flood as well as trace the journey of Dr V. Kurien and his associates. In response to unprecedented developments in Asian countries, the ‘Dairy Asia’ section has been revised and expanded. The present edition of Dairy India is the seventh, starting with the first one launched in 1983. Founded and conceived by the late P.R. Gupta, a developmental journalist and passionate chronicler of the industry, Dairy India has evolved into one of the world’s most prestigious publications on dairying. Following his demise in 2006, it is edited and published by his son, Sharad Gupta.

16 Vol. 1, Issue 06 - December - January - 2017

UPWARD TREND

A Bi-Monthly Newspaper Devoted to Milk, Milk-Products & Allied Sectors

dairy

www.agronfoodprocessing.com

Times

A Group Publication of Advance Info Media & Events

Vol. 01, Issue 06, December - January, 2017 20/-

he demonetisation of higher value currency notes has resulted in a twofold blow to the dairy industry with the plunge in retail sales and financial distress at the farmers’ end disturbing the trade. Ironically, while dairy farmers have been paid directly into their accounts they are unable to withdraw cash as majority of them have accounts either in the District Central Cooperative Banks (DCCBs) or Urban Cooperative Banks. The Dr. J.V. Parekh Reserve Bank of India (RBI)’s refusal to withdraw the ban on DCCBs from exchanging and accepting the demonetised Rs 500 and Rs 1,000 banknotes has added to the farmers’ financial crisis. Ever since the announcement concerning demonetisation, we have witnessed conflicting viewpoints from dairy stakeholders regarding its impact on dairy business. As the organised sector had to close sales in several parts of the country to avoid receiving old notes, farmers in many areas could not receive payments by private sector as well as co-operatives due to stalled banking operations. District co-operative banks have been directed not to exchange or accept Rs.500 and Rs. 1000 bills from account holders. India’s dairy sector is gearing up for a digital makeover, thanks to fierce rivalry between digital wallet companies Paytm and Mobikwik. After Mother Dairy partnered with Paytm for cashless payments at its boths, Mobikwik has tapped the country’s largest dairy player Amul to gain a foothold into India’s Rs. 80,000 crore organised dairy market. Welcoming India’s decision to withdraw high-value banknotes as part of its fight to root out black money, the European Union (EU) has said ridding the financial system of “black component” and bringing transparency will strengthen Indian economy and spur growth. We believe that despite initial teething troubles that follow any transformational move, demonetisation will be beneficial to the economy with reduction in fraudulent operations leading to higher tax collection and a better business environment. However, it is the immediate problems besetting the dairy stakeholders, especially the small milk farmers that need to be urgently addressed.

Emerging Trends and

ndia is expected to become the fastest growing national market worldwide, with demand benefiting from above-average gains in food and beverage production. The challenge to catch up with the growing population of one billion people/consumers and the participation in globalization will lead to major investments in the Dairy and Food processing industry. Upgradation of technology, therefore, becomes essential. While pursuing the hi-tech route for modernizing our industry, adequate examination is necessary to make them sustainable under the Indian conditions and environment. Hi-tech ventures, no doubt, are more suited to the export-oriented industry which can absorb high investments and super costs of production. Reflecting on current trends, this article focuses on some of the most recent applications in high-pressure technologies, food microbiology, and modern thermal and non-thermal operations to prevent the occurrence of food-borne pathogens, extend shelf-life of foods, and improve the safety, quality, and nutritional value of various food products. India is expected to become the fastest growing national market worldwide, with demand benefiting from above-average gains in food and beverage production. The challenge to catch up with the growing population of one billion people/ consumers and the participation in globalization will lead to major investments in the Dairy and Food processing industry. Process Technology Though there is tremendous potential in the Dairy and Food processing industry, it needs strong and dependable chain facilities to support the increasing production of various perishable products like milk, fruits, vegetables, poultry etc. Any attempts to project emerging trends during the new millennium must be viewed in the backdrop of anticipated changes in the global trade of food commodities under the WTO regime. Further, a number of major influences which will govern the future trends in new products development so far as global food is concerned. Some of the technologies used in the Indian Dairy and Food processing sector have been mentioned below.

and Amul Taaza. Milk with a long shelf-life is currently produced by three different process: Conventional sterilization After a preheating stage to 80 oC in bulk, milk is bottled in conventional filler. After sealing, bottles are sterilized on a datum of 110/1150C for 30 minutes. This process gives often a strong cooked flavour and brown color to the end-product, and is now limited to the production of small batches of flavoured milk. Failure rates remain generally within acceptable levels but sometimes increase with high ambient storage temperatures – 25/300C. UHT treatment Milk in bulk is heat-treated at high temperature – 140/145 0C – during a short holding time – 2 to 10 sec –before being aseptically filled in aseptic packaging (plastic bottles, cardboard/ plastic/ al complex,). Heat resistant proteases can affect the stability of milk during the UHT treatment itself or during its storage. A selection of raw milk in which only limited bacterial growth has occurred can be useful to produce stable UHT milk. UHT treatment limits the brown color of the milk, denaturation of proteins and development of cooked flavour. UHT treatment plant Two-stage sterilization Milk in bulk is first heat-treated at high temperature (the highest possible for the stability of the milk), is then filled in plastic or glass bottles in a conventional environment and finally in-bottle sterilized. According to the quality of the raw milk, it is easy to adjust parameters of this process. The best quality of the end-product will be obtained when the first treatment will be a UHT one and, in that eventuality a sterilizing value Fo between 1 and 1.5 will be adequate in the in-bottle sterilization. Controlled & Modified Atmosphere: In this system, the oxygen, carbon-dioxide and nitrogen gas levels are controlled or modified in a well-controlled distribution system. The shelf-life of such treated items can be extended from a small number of days to many days or even few weeks. This system has now come of age in our country, and is

Maharashtra CM inaugurated Patanjali Milk Processing Plant at Nevasa in Maharashtra in presence of Ramdev Baba. Patanjali is readying itself for a mega onslaught on the dairy sector with a Rs. 500-crore infusion into its gaushalas for a cow breed improvement programme. The dairy industry needs to increase the use of stainless steel to ensure safe and healthy products.This was emphasized during seminar organised by IDA (NZ) and Stainless Steel Developmexxnt Association in New Delhi recently. Stainless steel is an integral part of the dairy industry. Its erosionfree and corrosion-free characteristics are recognized by the industry for total food safety and public health. Research demonstrates that compared to other materials, stainless steel is the most hygienic and biologically suitable material for milk processing and storage. The 'Dare to Dairy' Summit theme at IDF World Dairy Summit, 2016, Rotterdam, Netherland has explored the role the dairy sector in providing safe sustainable nutrition and debated some of the issues the sector will face in the future.Despite the current challenging times, prospects for dairying in the long run are good. Shocking to hear the sad demise of Dr. N.R. Bhasin, President of IDA. Dr. Bhasin has done excellent work for the dairy industry. May God give his family the courage to bear this loss….

Aseptic Processing and Packaging: Considered as the single most important innovation for Dairy and Food products in the last half-century, it involves producing shelfstable products by sterilizing the product and the packaging material or container separately and filling in a sterile environment. It was popularized in India with the success of fruit juices, drinks & milk such as Frooti

Dairy Times

UHT treatment plant image

mostly prevalent for fresh or semi-processed foods. For eg, the shelf-life of apples can be considered in different conditions. As can be seen apples can be stored up to 40 weeks in CA storage. The products like Apple, Pear, Banana, Kiwi, Strawberry, Blue Process of Two-stage HTST Sterilized Milk

17 Vol. 1, Issue 06 - December - January - 2017

UPWARD TREND

Opportunities in Dairy and Food Processing

Dr. J.V. Parekh

pressure treatment are usually stored in bulks at 40C. Pressure treated juice has a vitamin C content close to fresh juice compared to heat treated juice which is less than 80% of the starting material.

Berry, Red Current, Avocado, Plum, Cherry, White Cabbage, Chinese Leaf, Asparagus etc. are suitable to be stored in CA Storage. Thus apple can be stored up to 40 weeks in CA storage. Other fruits and vegetables that are suitable to be stored in CA storage include apple, pear banana, kiwi, strawberry, blue berry, red current, avocado, plum, cherry, white cabbage, Chinese leaf, asparagus, etc. The benefits of controlled atmosphere storage include longer storage life, improved product quality at point of sale and less chemical input. Controlled Atmosphere Storage ensures: Longer Storage Life Improved product quality at point of sale Less Chemical Input High Pressure Technology Using high pressure can quickly pasteurise, or in some case sterilise, dairy and food products with little or no heat treatment. This results in products that have a good natural taste and texture, while retaining those nutritional factors that would otherwise be degraded by heat e.g. vitamins. Generally, fruit based products and milk products are treated by high pressure. Fruit based products

Shelf life of apple in different condition.

1. Fruit juices High pressure is used to replace one of at least two heat treatments (pasteurization) steps used normally in fruit juice production. This treatment inhibits or destroys enzymes and microorganisms. The juices after high

2. Jams The jams are produced using selected pectins which solidify upon pressure treatment at ambient temperatures. The fruit, sugar and pectins are introduced into the flexible packaging which is sealed and then pressure treated. These jams are characterized by their colours and taste which are identical to the fresh fruit. Milk based products The aim here is to replace either pasteurization or micro filtration with high pressure. It has been found that milk pasteurized by high pressure can be kept at refrigeration temperatures for several weeks. Pressurization at 7,000 atmospheres for 10 minutes at 200C can reduce to normal flora of milk on acceptable levels. 5) Membrane Processing: Recently, membrane processing has gained importance over conventional processes in food industry for its advantages that are well known and established. Membrane processing has presented new possibilities for the production of newer intermediate dairy products that can be used in different foods based on their functional properties. Membrane technology techniques include (a) reverse osmasis for concentration, to complement or replace evaporation, (b) nanofilteration for desalting and deacidification, concentration and purification, (c) microfiltration for clarification instead of centrufuges and sterilization instead of heat, (d) ultra filtration for fractionation, concentration and purification, (e) electrodialysis for demineralization instead of ion-exchange and (f) pervaporation instead of extraction and / or distillation. These applications, which are already commercial, are being used in dairy industry, fruit juice industry, sugar refining, corn refining and soyabean processing. Batch Membrane Filtration Plant Microfiltration: In microfiltration, membranes with pore sizes ranging from 0.1 to 10 micron and the operating pressures in the range of 1 to 25 psig are used. M.F. is essentially employed as a clarifying operation to remove macromaterials and suspended solids, milk fat globules, bacteria and colloidal particles. Of these, the most significant application of

MF is for selective separation of bacteria from milk. The MF system is capable of removing 99.5% of all the bacteria in skim milk, and when used in combination with pasteurizer or UHT processing can substantively improve the thermal efficiency and shelf life of resultant products. MF system can also be used for separation of native casein from whey proteins and for isolating peptides for Pharmaceutical applications. Ultrafiltration: UF membranes allows separation of smaller molecular weight substances ranging from 10,000 to 75000 daltons with operating pressures ranging between 10 to 200 psig. The ultrafiltration technology can be used for 1) Deproteinization of whey 2) Fractionation of proteins 3) Milk protein standardization 4) Preparation of Biological peptides. 5) Cheese making 6) Manufacture of rasogolla mix powder 7) Manufacture of milk protein concentrate 8) Manufacture of low lactose powder Reverse Osmosis: The Reverse Osmosis membranes are

Batch

Membrane Filtration Plant

characterized by a molecular weight cut off of nearly 100 daltons and the pressures involved are 5-10 times greater than those used in UF. The potential applications of RO Technology are: 1) Bulk transportation of R.O. concentrated milks. 2) Utilization of pasteurized RO concentrate in place of market milk. 3) Preconcentration of milk for khoa making and spray drying. Nanofiltration: Nanofiltration allows divalent ions to pass through while retaining the organic molecules, It separates particles with molecular weights in the range of 300-1000 daltons. Operating pressures required are nearly 300 psig. Nanofiltration applications in the dairy industry are related to the capability of the process to selectively remove ionic particles. NF is used for demineralization of whey UF permeate prior to manufacture of lactose. It is also used for deacidification of sour whey and for removal of sodium chloride from salty cheddar cheese whey. 6) Supercritical fluid extraction The employment of organic solvents for extracting active or key substances from both a synthetic and natural source has been the traditional and favoured route for over a century. It is still, by far, the most widely adopted technique for separating and purifying products in a wide variety of industries, including the food industry. Nevertheless, the reduction of undesirable residues of organic chemicals in the final product remains the prime concern of the

industry. This technology is used for reduction of residues of organic chemicals in the final food product. A pure Supercritical fluid can be defined as any compound at a temperature and pressure above the critical values or critical point. For example, for carbon dioxide one of the most widely used Supercritical fluid. The critical temperature and critical pressure are 31 0C and 74 atm respectively. Above the critical temperature of a compound the pure, gaseous component cannot be liquefied regardless of the pressure applied. Around the critical point the visual distinction between liquid and gas phases and the difference disappears. In the supercritical environment only one can phase exist. For any substance as the critical point is approached, many of its important properties undergo drastic changes like thermal conductivity, surface tension, heat capacity and viscosity. Supercritical fluid extraction (SCFE) is based precisely on this feature of rapid property change with only slight variations of pressure in the vicinity of the critical point. These drastic changes make Supercritical fluid a preferred choice over liquid solvents with the same density. The basic principle of Supercritical fluid extraction is that the solubility of a given compound (solute) in a solvent varies with both temperature and pressure. Advantages and applications of Supercritical fluid extraction: The advantages of SCFs as compared to that of conventional liquid solvents for extraction make it specially suitable for producing a variety of natural extracts for the food industry. SCFs have solvating powers very similar to that of liquid organic solvents, but with higher diffusivities, lower viscosity, and lower surface tension. 7) Spinning Cone Column Technology (SCC) for Flavour Management The Australian company Flavourtech has applied its unique Spinning Cone Column Technology (SCC) to the capture of flavours from food products. Flavoaurtechâ&#x20AC;&#x2122;s Spinning Cone Column is the worldâ&#x20AC;&#x2122;s fastest, most efficient and cost-effective method for the capture and preservation of volatile flavour components, from all kinds of liquid or slurry substances. This unit handles a wide range of products, such as Dairy products like milk, cream, hot beverages like tea, coffee, malt drinks; Savoury products: meat, fish, vegetable bouillon, dried soups; Fruit & Vegetable juices; Citrus by-products like juice oil, peel oil, Herbs and Spices; Alcoholic beverages like wine, beer, cider etc. The patented design of the SCC results in a unit, which, unlike more traditional systems, allows flavour recovery to take place faster, at lower temperatures and without damage to either the stripped product or the collected flavour. 8) Pulsed Electric Field processing: Pulsed electric field (PEF) processing uses strong pulsed electric currents to deactivate microbial cells, effectively preserving foods Cont on Pg no,19

Dairy Times

18 Vol. 1, Issue 06 - December - January - 2017

COMPANY PROFILE

SSP provides highly energy efficient and cost effective Equipment for Dairy, Food and Beverage industry

SP is a process engineering company offering an extensive range of projects, equipment and innovative process solutions based on advance technologies and a real understanding of customer needs in the Food, Dairy, Beverages and Chemical Industries. SSP vision is to provide highly energy efficient and

of other multinationals in this field. In fact the best milk powder in terms of quality comes out from SSP plant, it may be DAIRY WHITENER or SMP or WMP. SSP plant adheres to food safety standards and product quality and the plant reliability is as good as the multinationals in the field. We are competing with the multinationals worldwide not only in milk powder sector but also in Instant Coffee and other food processing sector. Energy consumption wise SSP plant is the most energy efficient plant and also SSP has an invention in the evaporator field. SSP has invented an evaporator which operates without Condenser and Cooling Tower.

cost effective Projects/Equipment for Dairy, Food and Beverage industries across the globe through development of latest technologies by innovative R&D activities.

customers get only the best. (Corporate Office & Manufacturing units) Our project partners for the components which we outsource for our projects are selected carefully from multinational companies like Schneider, Siemens, ABB, Tetrapak, Westfalia, GEA Ecoflex, APV etc. to ensure that our customers find global services and support for the components.

Product handling losses are also lower in SSP plant mainly due to solid recovery system in the liquid milk section and most importantly stack loss is guaranteed at 0.3%.

Over a period of time SSP has mastered the evaporation and drying technology and supplied more than 600 evaporators and 400 dryers in 47 countries in the world and we are proud of these achievements. In fact SSP has supplied a spray dryer for other applications which is equivalent to 150 TPD milk powder plant. Also, in evaporator, SSP has supplied up to 1,25,000 kg/hr water evaporation plant. SSP is trying to create values for its customers by developing new technologies through extensive R&D work in its state of the Art Research & Development Centre.

In Dairy Industry, SSP has supplied 88 Nos. of Milk powder plants so far with capacity ranging from 2 TPD to 60 TPD. During last 4 years SSP has received and supplied 43 milk powder plants in India which is > 50% market share in terms number of plants. We have exported few milk powder plants to Turkey, Bolivia, Sri Lanka, Pakistan, Uganda and Bangladesh.

(Research & Development Centre) SSP’s Head Quarter is located in NCR Delhi and has three advanced Manufacturing Facilities to produce world class equipment which comply to the EU and American Standards. We are certified by ASME Section VIII, CE, 3A and ISO to ensure that our

SSP plants are known in the market for outstanding energy efficiencies, low operating cost and excellent powder quality that surpasses the quality

Dairy Times

SSP has supplied turn key projects to the multinational companies for different applications and has earned appreciation from delighted customers worldwide like Unilever, Procter & Gamble, Wockhardt, Dupont, Mother Dairy, Tata Coffee, Godrej Agrovet, D.S. Foods, Dabur and many more. SSP has market presence in 47 Countries and the word of mouth by its customers and migrating technocrats are responsible for 55-60% of repeat SSP orders, which signifies the motto of SSP’s “Customer first” approach.

19 Vol. 1, Issue 06 - December - January - 2017

UPWARD TREND

Cont on Pg from,17

with little or no actual heat. For food quality attributes, PEF technology may be superior to traditional heat treatment of foods because it avoids or greatly reduces the detrimental changes to the sensory and physical properties of foods. PEF processing involves the application of pulses of high voltage (typically 20-80 kV/cm) to milk flowing between electrodes. It may be conducted at ambient, sub-ambient, or slightly above ambient temperatures for microseconds, minimizing heat generation due to energy transfer; PEF non-thermal process demonstrates potential as an alternative or complimentary process to traditional methods of food processing. Some important aspects in pulsed electric field technology are the generation of high electric field intensities, the design of chambers that impart uniform treatment to foods with minimum increase in temperature, and the design of electrodes that minimize the effect of electrolysis. 10) Vacuum freeze-drying: This concept involves rapid deep-freezing, followed by sublimation of water by heating the frozen product in a vacuum chamber. The first commercial prototype plant of freezedrying food was opened in 1960. A classic example of freeze drying is coffee, which retains its original flavour and aroma due to this. Applications in India also include during o f shrimps and vegetables. When freeze-dried particulate foods-seafood, fruits, vegetables and meat are reconstituted, they exhibit not only their original flavour and aroma, but also their original size, shape and texture. 11) Quick-Freezing Technology: This involves rapid freezing of food products for preservation so that the ice-crystal formation does not disrupt the cellular structured of foods. This enables the dairy and food products to have a better structure, mouth-feel and nutritional properties as compared to conventional plate freezing. The application of this is already prevalent in Indian food industry such as frozen shrimps and frozen and vegetables (peas, mango, carrots, etc.).

operation, energy savings, precise process control, faster start-up and shut-down times. Microwave energy is currently being used for several food processing operations including cooking, drying, tempering, baking and sterilization. 13) Bactofugation: It is well known that the bacteriological load of milk produced in India is high and may range from 2 to 10 million per milliliter, depending upon the season. It will comprise of both the dead and vegetative cells. Cleaning of such milks by any mechanical process will be of great help to the industry and such process is likely to improve the natural flavour of milk and also increase the shelf life of milk and milk products produced thereof. It is in this connection, a handful of milk processors have introduced the process of bactofugation for milk processing. The process involves subjecting milk to high speed centrifuging at around 50-600C to remove bacteria of milk. The process can be adopted selectively before or after pasteurization depending on the equipment. The process is reported to remove 70-80% of bacterial cells from milk depending on the initial load. Perhaps in the years to come as the consumer becomes more demanding, this type of machine are likely to find place in many of the dairy plants in the country. 17) Biodegradable/Edible Packaging Increased consumer demand for both higher quality and longer shelf life food in combination with environmental calls for reduction of disposable non-biodegradable packaging materials and improvement in packaging recyclability has led to increased interest in edible packaging research. Edible films and coatings by regulating water vapor, oxygen carbon dioxide and lipid transfer in food systems, offer potential solution to these problems. Edible packaging can also improve mechanical properties and control loss

12) Microwave heating: Microwave processing in the food industry is not very much prevalent, though use of microwave ovens has become widespread in the household. It is estimated that not more than 1000 food processing installations are utilizing the microwave processing system all over the world.

of volatile flavors and aromas. Not only ecological advantages, edible packaging also offers cost and problems advantages over conventional synthetic packaging systems. Considering numerous advantages that edible packaging offers over synthetic films, it can be anticipated that it has a great future in the area of food packaging. Research and Development effort is required

are prone to errors, manually controlled processes cannot be fully relied upon for ensuring optimum utilization of services and reduction of wastage.

to develop edible films and coating that have good packaging performance besides being economical.

reduce the costly energy wastages, but also produce the added bonus of improved and uniform product quality, reduction in process losses, high degree of hygiene, increased productivity and flexibility, reduction in manpower requirement, etc.

Saving through automation in dairy plant

Selection of material for use in edible packaging is based on its properties to act as barrier to moisture and gases, mechanical strength, physical properties, and resistance to microbial growth. Films with very low oxygen transmission rate are necessary to protect rancidity in a product high in fat content, whereas light barrier films protect pigments, flavors and nutrients in foods. The types of materials used for edible packaging include lipids, proteins and polysaccharides. Each group of materials has certain advantages and disadvantages. For this reason, many coating are actually composed of formulations of any two or all of the above. Bactofugation process

Process Automation In manually controlled processes, achieving uniform product quality, optimizing utility consumptions and minimizing waste reduction solely depends on the skill, judgment and alertness of the operators. Since human beings

One of the major reason for this clean technology not being able to make a breakthrough is related to its costs. By now, it is well established that the low thermal gradient heating associated with microwaves is advantageous to several food processing applications. The major advantages of microwave processing include speed of

Automatic controls like PID controller, flow controllers etc, can replace manual controls for timing and controlling heating and cooling processes. These controls not only

Most of the new larger capacity plants are having considerable amount of automation for various processes. These fully automated plants are operated from a centrally located control room, based on the sequence of logics already programmed and stored into the PLC. The flow rates are measured by magnetic flow meters. The mass flow meters measure the quantity of milk receipt and dispatches. The field instruments like sensors and transmitters measure the temperature, pressure, conductivity, pH etc. Some of the existing dairy plants have also adopted automation for some of the processes and have achieved considerable savings as illustrated in Table 3. Conclusion There are continuing efforts to evolve techniques and technologies that are consumer and nature friendly, low cost, of improved productivity, energy economic and capable of producing nature resembling products with undoubted safety features. By the application of some of these technologies to improve the production and shelf life of food products it is possible to achieve better penetration of distant market in not only the country but even for export.

As ‘Nandini’ enters, Maharashtra's milk output lowest ever

ven as new milk brand “Nandini” makes inroads into Maharashtra from neighbouring Karnataka, state-owned milk companies, Aarey and Mahananda, are struggling to sustain themselves.

in the state while 13 have closed down. The capacity of milk production of these ongoing schemes is up to 21.3 lakh litres per day but the actual production is below 3 lakh litres,” according to statistics.

Figures obtained from the dairy development department indicate the lowest milk production ever by state-owned milk companies. At 98.39 lakh litres per day, Maharashtra stood at seventh position in terms of milk production across the country in 2016.

Cooperatives’ share of milk production is 40.62 lakh litres per day while that of private dairies is 57.05 lakh litres, as per data.

However, the share of state-owned companies was only 0.72 lakh litre when compared to that of cooperatives and private dairies. “At present, there are only 19 ongoing schemes for milk production

Animal husbandry and dairy development minister MahadevJankar had said he would bring all milk brands under Aarey to fight brands like Amul. However, currently, Aarey is incurring losses due to corruption and dominance of private brands. “We have given government lands to private

On the other hand, Amul has been capturing our market. Hence, we have decided to introduce Aarey as the single brand in the market and ask all other brands to consolidate with it,” he said. However, Mahananda Employees' Union pointed at the malfunctioning of the dairy and questioned the government’s apathy towards it. “There is no discipline in getting milk into the dairy. The production starts even at 3 am or 4 am. Mahananda was producing 6.5 lakh litres of milk 10 years ago. dairies and realised that our own Aarey brand is now incurring losses. The farmers prefer giving milk to private brands and we are forced to buy excess milk at a very low cost.

Dairy Times

However, today, production has come down to 1.80 litres,” said Ajay Jadhav, secretary, Mahananda Doodh Vahtuk Sanghatana.

20 Vol. 1, Issue 06 - December - January - 2017

NEWS

Elanpro Launches A Treat For

Hot Chocolate Lovers

n the chilly winter months, there is nothing better than warming up with a delicious hot chocolate in hand. Keeping the same in mind, Elanpro, India’s leading commercial refrigeration company announced the launch of HOT WONDER, a hot chocolate machine by leading Drink Systems Company from Italy, SPM. Addressing the dynamic requirements of hospitality industry, HOT WONDER is a true winter staple drink machine which dispenses hot chocolate as well as beverages like coffee, hot milk, soup and tea. A user friendly and versatile unit, it is ideal for bars, cafeterias, cafes, catering and accommodation facilities, ice-cream shops and dessert bars.

HOT WONDER by Elanpro is sleek unit equipped with a 5-litre transparent bowl which is durable and voluminous, and can be fully removed making cleaning easy. The product ensures consistency as it comes with a polysulfone mixing system preventing raw material from depositing on the bottom. It also boasts of SPMs patented doublethermostat system wherein the aluminum heating plate assures proper temperature distribution (up to 90oc). The equipment is supplied with two delivery nozzles, for dense or fine products. Speaking at occasion, Mr. Sanjay Jain, Director, Elanpro, said “We expect the introduction of this innovative product will expand our leadership position in the ever-growing coffee service sector. SPM is the perfect partner for this machine not only because their brand recognition is unparalleled, but also because their ability to make a delicious cup of hot chocolate has been perfected over decades.” Designed for high volume consumption, the user friendly offering by Elanpro has a handy tap and is big enough to produceupto 12 mugs of chocolate goodness.It holds up to 5 litresof hot chocolate and comes equipped with a slow stirrer and progressive temperature control to keep your hot choc perfect all day long. Available at all Elanpro dealer stores, HOT WONDER is placed at a great entry level price of Rs. 35,000. ELANPRO’s range of beverage dispensers from SPM provides sturdy, solid steel frames and bases for unparalleled support for each display. The company aims at launching an array of sophisticated machines from SPM. Pursuant to the agreement, Elanpro will market, sell and provide after-sale service and support through Elanpro’s existing Hi-Tech Experience Center Service Network for SPM’s commercial products. With this association, the company plans to accommodate the growing demand for machines that deliver blended beverages with more speed, accuracy, and efficiency than competing products in India.

Dairy Times

21 Vol. 1, Issue 06 - December - January - 2017

ARTICLE

Small Scale Utilisation of the Whey

ower returns to manufacturers from cheese making and increasing environmental concerns have resulted in more and more processors seeking ways to produce income from whey. Dr.J.V.Parekh Depending on the type and style of cheese being produced, whey represents between 85 and 90 per cent of original milk volume processed and contains approximately 50 per cent of the total solids. Until relatively recently little value had been placed on this by-product and disposal was usually dealt with by drying it into whey powder, feeding to pigs or spreading on land. In recent years, even the smallest cheese makers have begun to rethink this strategy. The variety of cheese manufactured and the equipment used will have some influence on the constituents of the whey produced, particularly with regards to fat level. Recovering the butterfat from whey can make an important contribution to the profitability of cheese making. Most cheese making processes give whey with typically 0.3 to 0.4 per cent butterfat. The recovery of this fat by separation is a pre-requisite of further whey processing. Several sectors are incorporating whey fractions into valuable specialty products for the food, dietary supplements, sports nutrition and nutraceutical industries. Commercially speaking, the most promising fractions are lactoferrin, lactoperoxidase, colostrums/ immunoglobulin G (igG). a- lactalbumin, b- lactoglobulin and glycomacropeptides. Markets for whey protein, lactose and whey 35 per cent whey protein concentrate have matured. Indeed whey protein, whey protein concentrates and whey protein powders are now considered by many to be commodity products. Protein factions, such as lactoferrin, lactoperoxidase, a-lactalbumin, b-lactoglobulin, colostrums/lgG, and glycomacropeptides are relatively new products on the market and are gaining in importance. In India, whey is obtained during the manufacture of paneer, chhana, casein and shrikhand. It has been estimated that about one million ton of whey is annually derived as a by product which possesses about 70,000 tonnes of nutritious solids. Whey is obtained in our country as by product is mostly thrown away as waste. No proper attempts have so far been made particularly on a small scale to exploit this by product. Considerable economic benefit can also be secured from prompt utilization of the whey. One major source of whey is the paneer production. Since it is largely confined to non-organized sector and its production is thinly and widely distributed, the amount of whey produced is not in commercial quantities, although it does cause pollution

problems in the local municipal drains. Presently, the organized sector has taken initiative in going for paneer production, with leading brands like Amul and Vita. The annual production of paneer in the country is estimated at 170,000 tonnes. Whey is a natural, milk derived ingredient which provided one of the highest protein efficiency ratios of any protein. Introduction of nourishing pleasant whey beverage is one of the most promising trends in the utilization of whey. Whey contains all the constituents of milk, except casein, fat and fat soluble vitamins. It is also rich in calcium, phosphorus, essential amino acids and most importantly, water soluble vitamins. The presence of these ingredients makes whey a highly nutritious product. Whey can be converted into a range of products viz. whey powder, lactose, high protein whey powders, whey protein concentrate, granulated high protein whey powders, These products can be used in infant foods, weaning foods, bakery products, confectionery products, dairy products etc. Beverages and soups are generally consumed by large number of people for the reasons of their being refreshing, tasty and nutritious. Non-alcoholic Whey Beverages: An interesting whey beverage is ‘Nature’s Wonder’, a 100% whey based beverage developed by a Swedish Dairy Company. In India also, L. acidophilus based whey beverage, popularly known as ‘whevit’ has been developed at National Dairy Research Institute, Karnal, which is becoming increasingly popular as it is a refreshing cold drink with pleasant taste and aroma. Apart from this, the drink has been claimed to possess strong therapeutic potentials against gastric disorders. One of the most successful commercial whey beverages of recent years is ‘Rivella’ developed in Switzerland. Alcoholic Beverages from Whey Alcoholic beverages from whey including some resembling champagne has been developed in Poland. Fresh whey is supplemented with approximately 7% sugar and 1% caramel, using Baker’s yeast and resins and essences as flavouring agents. A similar fermented whey beverage containing added beet sugar, called “Bodrost” is available in Russia. In USA, a brilliant, clear, light golden wine of 11% alcohol, has been produced from deproteinised whey concentrates requiring no added sugar. A whey based alcoholic drink named “Mjoed” and “Red wine” is in use in Scandinavian countries. Whey could be used in the formulation of nutritive soft drinks or high protein beverages and might be used with the addition of fruit juices. A variety of beverages consisting plain, carbonated, alcoholic and fruit flavoured has been successfully developed and marketed all over the world, because they hold

great potential for utilizing whey solids. Attempts should be made to develop whey-based beverages and soups to achieve several benefits from utilization of whey on a small scale. Whey banana beverages can be made from acid whey and over ripe steamed bananas at a ratio of 3:2 to get whey banana shake. Whey based fruit beverages have also been developed by using clear juice of cherry, apple, grapes, strawberry and orange, 20-40 per cent whey permeate sweetened with sucrose @ 7 or 10 per cent acidified with ascorbic acid @ 0.2 or 0.4 per cent. Apple juice (20%) in the whey based beverage and litchi juice (30%) in the whey with 0.1% sorbic acid was found to be quite satisfactory for about 2 months and 4 months of storage at room temperature and refrigeration temperature. Whey Based Soups Soups are served as appetizers before meals all over the world. Soups of several varieties are available to suit to the needs of people of different age groups. Whey as ingredient of soup can serve as an excellent low cost bulking agent. Whey can be successfully utilized in bakery, soup, sauce and filled dairy gels. The paneer whey and cheese whey can be utilised for the development of whey- based mushroom, tomato and spinach soups.

other Dairy, the leading milk supplier brand has set aside an investment plan for Rs 200 crore in Maharashtra.

The company will start a new unit in Bhivandi, revamp Nagpur unit and begin the procurement of milk in Marathwada and Vidharbha regions. "We are investing Rs 160 crore in setting up a new unit for milk and value added milk products at Bhivandi near Mumbai. It will have a facility to process 3 lakh litres of milk per day, which can be increased to eight lakh litres per day when fully operational," Mother Dairy Fruit & Vegetable Pvt Ltd (MDFVPL) MD S. Nagarajan

Alternatively, ‘Carbonated’ whevit may be prepared. As in the above, the manufacturing process consists of receiving the whey, separating and steaming it, cooling and precipitating proteins, filtering, adding sugar syrup, citric acid, colour and flavour. The mixture is then filled at 5-100C into the carbonation-cum-bottling plant for carbonation and crown-corking. The bottles and their contents are subjected to pasteurization at 75 0C for 10 minutes in hot water, then slowly cooled and stored at a low temperature (5-10 0C) till marketed. Whevit bottles should be gently inverted 2 to 3 times, if required, to make the product homogeneous. Conclusion Whey components offer a wide range of functionality in terms of solubility, water binding, viscosity, gelation, emulsification and foaming. There is an urgent need of collaboration among dairy coagulated product manufacturing units with various whey-based products manufacturing units to utilise whey in cost-effective manner. The need is to get determined for the proper utilization of whey and then the way is not for off when whey will lead to the improved nutritional status of individuals in the healthy nation. The whey based drinks can be the answer for a small-scale utilization of the whey in India.

The National Dairy Research Institute (NDRI), Karnal has been making whey drink under the brand name of whevit for past few years and selling it in its milk parlour. The beverage has found wide acceptance and is popular with consumers. The complete plant, machinery and equipments required for the whevit can be manufactured and fabricated indigenously. Plant and machinery such as whey separator, pumps, tanks, bottle filling and capping machines, carbon dioxide gas generating plant, syrup filters etc. can be added in the existing dairy to manufacture whey based drink. A whey project can be viable, if the minimum sale of approximately 5000 bottles of 200 ml per day is anticipated. The additional investment for the whey processing plant and machinery is approximately Rs. 25 to 30 lakhs for the setting of the whey based drink project. This will not only improve the viability 37, Nagdevi Street, Ground Floor, Mumbai 400003 India of the cheese or paneer project but also Phone: +91-22-66312022, 23470740 solves the problem of disposal of whey Fax: +91-22-23430740, Mob: 9321096352 Email: parichem@gmail.com Web: www.parichem.com in a most economical whey. It also nourishing drink for the consumers.

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Whevit Processing Utilization of whey in the production of a soft drink called whevit may outlined as follows: fresh whey obtained from chhana (or paneer) making is passed through a cream separator and the separated whey then steamed for 30 minutes in a double-jacketed vat. It is cooled to room temperature and kept overnight to allow the precipitated

Rs 200 crore investment by Mother Dairy in Maharashtra told. "We are also renovating Nagpur dairy and setting up network to procure milk from farmers in Marathwada and Vidharbha regions," he added.

proteins to settle down, and then filtered through a muslin cloth. Now 50 % sugar syrup @ 22-23 % of whey, 10 % citric acid @ 2-2.1 per cent of whey and sugar mixture, selected colour and flavours in requisite amounts are added. The above mixture is inoculated with a culture of Saccharomyces Cerevisae @ 1% of yeast whey broth. (Whey broth is prepared by adding 1% sugar in filtered why and sterilizing it at 15 lb. pressure for 15 minutes; the inoculum is prepared by inoculating it with the yeast culture and incubating it for 48 hours at 25 0C). After mixing the inoculum in the whey, it is incubated at 22 0C for 14-16 hours. The bottles with their contents are then crown-corked to retain the carbon dioxide and pasteurized at 75 0C for 30 minutes in hot water, cooled and stored at a low temperature (5-10 0C).

Dairy Times

Pharma / Food Grade Phosphates

Mono Sodium Phosphate(MSP) Di Sodium Phosphate(DSP) Tri Sodium Phosphate(TSP) Di Potassium Phosphate(DKP) Sodium Tri Poly Phosphate(STPP) Tetrasodium Pyrophosphate(TSPP) Sodium Hexa Meta Phosphate(SHMP) Sodium Acid Pyro Phosphate(SAPP) Phosphoric Acid – Food Grade

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Pharma / Food / Photo / Tech.

It has also launched a premium product – high cream milk that will be available in 500 ml and 1 litre packs, at the prize of Rs. 27 and Rs. 53 respectively.

Mother Dairy also obtains milk

Phosphate Division

SULPHITE DIVISION

from Gujarat and Punjab regions to fulfil its requirement.

The Nagpur unit will soon have a milk processing facility which is likely to be operational by 2017. Nagarajan added that the initiation of milk procurement from farmers has begun in around 50 villages and should cross over to 2,000 villages in Marathwada and Vidharbha in the next three years.

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22 Vol. 1, Issue 06 - December - January - 2017

ARTICLE

FLOATING DAIRY FARM OF ROTTERDAM

ur planet is under a tremendous amount of pressure and we are (in) directly suffering the consequences of this. Climate changes, the rising sea level, and the predicted increase of the global population from seven to nine billion people, are putting severe pressure on our need for clean fresh (drinking) water, clean energy, and healthy food in the coming thirty years.

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As the population particularly grows in mega cities in delta areas and the prosperity is steadily growing in particularly Africa and Asia, increasing pressure develops on the production and consumption of goods, including food and the connected logistics chain. In the Netherlands alone, one third of the cargo traffic consists of agro transportation. Food production in the city shortens the logistics chain immensely.

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In order to make our food chain less vulnerable and to reduce the burden on the environment, we see a solution in the floating high tech farms. Floating Farm can contribute to an autonomous food program in an efficient and sustainable manner. In Rotterdam, The Floating Farm is a living lab on the water, in which fresh milk and other dairy products are being produced and handled, very close to the consumers in the city. It reduces transport and logistics and saves the environment from greenhouse gasses. The Pilot of Floating Farm has room for sixty cows, which produce 1,500 kg of milk daily. Scaling up to Floating Farm with two hundred

cows and a daily production of 5,000 kg of milk is very possible. Floating Farm is a self-sufficient floating farm. Animal –friendly, Economically, Responsible, and Close to the Consumer. Located near the sea and on main rivers, Rotterdam has always relied upon water for business. Now more than ever, with resources such as land, energy and food becoming scarcer, water has become an important option to be explored; it offers not only opportunities for distribution, but also increasing potential as a resource for energy and food production. When it comes to agro-food, the greater Rotterdam area is the largest transport hub in Europe, with the Green ports of Westland, Midden Delfland and Barendrecht close by.

Among the exciting innovations originating in and around Rotterdam are technologically advanced farms, floating on the water. These make food production both more sustainable and less reliant upon increasingly scarce farmland.

The Floating Farm is about designing a highly sustainable farm, based on a technological concept that is new to the agro food industry. It includes a combination of factors such as the need for animal fodder (biomass), land usage, water needs, and the processing of animal waste such as urine and manure. The Floating Farm is also designed to reduce the logistical chain, allowing production and distribution to be closer to the end consumers. Lastly, designing a modern, transparent building that is in the vicinity of the consumer, rather than in a far-off production plant, will allow to show visitors what healthy food is all about and how it’s produced. The concept requires several unique and innovative technological concepts. We have an artificial, permeable, soft floor on which the cows walk. With 15 square meters per cow, they have plenty of space. The floor has been specially designed to separate urine and manure. By separating these waste materials they can be better treated, allowing us to process them into their next stages while also overcoming the massive production of ammoniac in the stable. The urine is collected in a distillation unit, where nutrients are extracted. The dry manure is picked out by a manure robot, distilled and then partly transformed into burning blocks to create energy and heat for the processes on board, and partly into plant feed. This plant feed is then distributed around the city. It also produces plant feed for the cows in our own floating construction.

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By producing animal fodder within the floating construction, our land usage is only a fraction of what is normally needed for this type of production. The entire production process is located on the water, meaning we reduce our claim on already scarce farmable land. By locating the production process close to the end consumers, we shorten the logistical chain and simultaneously reduce waste. If we take less time to get the products to the customer, the shelf life of the product increases. This floating concept can be implemented anywhere in the world, as long as there’s water. Dairy Products Floating Farm is capable in processing of raw milk, pasteurized milk, Yogurt, cream, butter and butter milk etc.

23 Vol. 1, Issue 06 - December - January - 2017

EVENT REPORT

'Dare to Dairy' IDF- World Dairy Summit 2016, Rotterdam

nder the Summit theme Dare to Dairy our various conferences have explored the role the dairy sector must play in providing safe sustainable nutrition and debated some of the issues the sector will face and challenges it must overcome to fulfill this role. Despite the current challenging times, prospects for dairying overall are good. And the global dairy sector has a very good story to tell in terms of nutritional value and plays an indispensable role in contributing to global nutrition. We all know that differences in opinion do exist about the role of dairy in sustainable diets. This has reflected in plenary in-between sessions, where key speakers discussed a specific theme which stimulated the dialogue, throughout programme on Dare to Dairy. We Dairymen, also realize that producing milk for a growing demand is to be done within certain sustainability limits to protect the planet for generations to come. We need to observe limits with respect to, for example, the production of greenhouse gases (GHG) and the use of minerals. This is a continuous learning process in which we reduce the environmental footprint per litre of milk by lowering the use of resources and increasing the efficiency. We are convinced that milk will pay an important role in feeding the world population in the decades to come. Milk is rich of high-quality nutrients. We have a good story to share, but we are not isolated from the world and we know that everyone does not share our views. Therefore, the organizing committee of IDF World Dairy Summit 2016 has rightfully chosen for a view from the outside looking in and invited experts to share their views with us and thus open a dialogue. With respect to the Sustainable Development Goals (SDGs) we have confident of the importance of dairy across all dimensions of sustainability: people, planet, and prosperity with over 800 billion litres of milk per year providing high quality nutrition to over six billion people and supporting the livelihoods of almost one seventh of the world’s population –our ‘one billion dairy community’. Our mainly family owned farms and smallholder producers do care for their animals, the land, water and other resources used to produce milk. However, like all human activity our dairy chains are not perfect and we have hundreds of programmes targeting improvements in efficiency, sustainability and the quality of the dairy nutrition we provide to consumers. Under the Summit theme Dare to Dairy WDS we explored the critical role the dairy sector can, and indeed must, play in providing safe sustainable dairy and debate some of the issues the sector will face and challenges it must overcome to fulfill this role. There is no doubt many in the dairy sector are experiencing tough times, extremely tough times, and none more so than our dairy farmers. A better understanding of the value of dairy should translate into greater demand and with that demand more value transfer back to producers. There is also no doubt that without viable livelihoods for producers there is no possibility of sustainable milk production and its contribution to nutritional security. The sustainable development goals were high on the agenda and therefore we must make it happen for people everywhere, without leaving anyone behind. Good nutrition is the power to make or break the promise of the sustainable development goals. Verburg states the importance of nutrition in children. “Good nutrition helps develop strong brains and strong bodies. Good nutrition for a child affects everyone. It leads to good economics and will end the cycle of poverty.” “If we take care of children now, it will have a great impact on the future. The best way to take care of them is by promoting breastfeeding for the first six months, to educate mothers about diverse diets and provide them with supplements

during their pregnancy. In addition, we also need to provide supplements to children up to the age of two. These interventions can reshape a child’s future, giving them the best chance of becoming a healthy and productive member of society.” After the introductions and the keynote address by Gerda Verburg, the dialogue was kicked off for

van Wingerden, CEO of Beladon, introduced the details of this innovative farm on the water. IDF and IFAC sign Memorandum of Understanding The International Food Additives Council (IFAC) and the International Dairy Federation (IDF) signed a Memorandum of Understanding (MOU)

the key question of this summit: how will dairy sustainably contribute to feeding 9 billion people in 2050? Five leaders from various links in the dairy chain gave their thoughts: Claudia Garcia (Elanco), Roelof Joosten, Dilip Rath, Martin Scholten (Wageningen University & Research) and Henning Steinfeld (FAO). Provocative statements were formulated to fire up the discussion. All speakers opened with a statement that was in line with their own background. The opinions on the issues were diverse. The audience was able to contribute to the discussion by using Buzzmaster. Mr. Dilip Rath opend the discussion. India has a very large dairy industry; it is the largest producer of milk. Governmental interference is desirable, but not by interfering in the sector itself. The country has to be able to feed over 1,7 billion people by 2050. The overall consensus was that it needed to be efficient by working together. “The processor can reach out and make the consumer aware of the issues, it is important to have safe, quality products.” Mrs. Robin Ganzert, CEO of the American Humane Association and Hans Hopster, Animal Welfare Theme Leader at WageningenUniverstiy& Research addressed the issue of animal welfare in the dairy industry. Animal welfare has become increasingly complex, as modern intensive farming practices have grown. Animal welfare is therefore a process of continuous improvement and farmers are a vital part of the solution. According to Mrs. Ganzert, we need to champion positive action towards animalcentric standards, within a framework of realistic and attainable goals, using the ‘Five Freedoms of animal welfare’ such as Freedom from hunger and thirst, Freedom from discomfort, Freedom from pain, injury or disease, Freedom from fear and distress, Freedom to express normal behavior, Floating Farm: In Rotterdam, The Floating Farm is a living lab on the water, in which fresh milk and other dairy products are being produced and handled, very close to the consumers in the city. It reduces transport and logistics and saves the environment from greenhouse gasses. In this session, Peter

to promote the global harmonization of food additives and food ingredients for milk and milk products. Specifically, IFAC and IDF have agreed to cooperate in submitting relevant science-based information and positions to intergovernmental organizations such as Codex Alimentarius Commission. In addition, the organizations will exchange relevant information and collaborate in aligning communication efforts relating to food additives and ingredients affecting the dairy sector. Providing technical assistance regarding global specifications as well as the interpretation and implementation of regulations is also within the scope of the agreement. New World Dairy Situation 2016 2015 was marked by an imbalance in dairy supply and demand. Total milk production was estimated at 818 million tonnes, a whole 2.0% more than 2014. Abundant milk deliveries led to increased dairy product output in all categories excepting whole milk powder. Global dairy trade followed suit, growing significantly: the equivalent of nearly 9% of global milk output is currently traded internationally. However, demand from importing countries could not absorb the additional output on the market, which resulted in a sustained drop in dairy prices throughout the year. Average 2015 farmgate milk prices plunged dramatically from their 2014 highs. Mergers and acquisitions continue to intensify and are becoming increasingly global. International projections show a population of nearly 10 billion in 2050, which means increased demand for food in the coming decades. In 2015, global per capita dairy consumption was estimated at 111.3 kg. according to the OECD and FAO, this number should increase 12.5% by 2025. Consumption in developing countries should increase further still. These trends are confirmed by national experts who completed the “Global Marketing Trends” survey on predicted household dairy consumption in the coming decade. The Report contains a wealth of information about the international dairy sector, including data tables, graphs, country reports and analyses for more than 50 dairy-producing countries. Every aspect of the industry is covered, from milk production and processing, to trade, pricing and consumption. In this year’s report, the consumption part was

Dairy Times

Dr J.V.Parekh

supplemented by the 2016 IDF Global Marketing Trends survey conducted earlier this year in 27 countries. Its main findings assess past and future trends in household dairy consumption, as well as its barriers and drivers. Moving ahead to the future, Christophe Lafougère, CEO of consultancy firm GIRA, provided an outlook of the main trends in the global dairy sector for the next five years. We see that fats will become the key drivers for the dairy industry. Everybody will fight for fat. We will need more fat, more cream and more butter. Especially in China, where there are a lot of bakers. Declaration of Rotterdam Outgoing IDF President Jeremy Hill and Assistant Director General of the FAO Ren Wang explained the importance of the Declaration, providing a common high-level purpose regarding the dairy sector’s role for nutritional security, sustainability and socio-economic development. A few specific elements have been elaborated upon; dairy is the No. 1 global agricultural sector by value and is directly responsible for 240 million jobs worldwide, and from this approximately 1 billion livelihoods or the socio-economic wellbeing of a seventh of the world’s population is being supported. Alongside this, as many as 80 million women are engaged in dairy farming which can play a key role in their empowerment. As well as this, dairy is also considered to be essential in order to reduce hunger and malnutrition, particularly amongst the most vulnerable (pregnant women and children). Dr. Jeremy Hill, mentioned this declaration as a landmark event in the history of dairy. He said, "we can be confident about the impact and importance of the dairy to the world. At the same time, we must also recognize that dairy is not perfect and there is considerable scope to improve the efficiency and effectiveness of all dairy systems,

and with these improvements make an important contribution to the sustainability of our dairy chains, our dairy communities the nutrition of the population and ecology of the planet.” The dairy sector has a key role to play in food security and poverty alleviation. Milk is a nutritious product essential for children and pregnant women. Hundreds of millions of poor people keep at least one dairy animal, which provide not only food, but capital and income, as well as fertilization and often animal traction for crops. Three days of sessions in this IDF World Dairy Summit were closed with signing the Declaration of Rotterdam: a comprehensive statement on the key contributions and commitments of the dairy sector towards achieving the United Nations Sustainable Development Goals.

24 Vol. 1, Issue 06 - December - January - 2017

Looking for the

ARTICLE

BIG cheese

Judging at the International Cheese Awards in Nantwich, UK was a rewarding task. Jenny Deeprose reports

heese judging is addictive and exciting. You must never lose sight of the fact that someone’s livelihood could be at stake; not about your experienced nose and taste buds (some people insure theirs) norconversely inflate your own expertise – that’s why judging is done inteams. Arriving at the International Cheese Awards, in a field near Santwich, Cheshire, is always a joy and privilege. Even the weather this year was very cooperative.The ever-growing tented cheese show welcomed us with refresh ments and reunions at 8.30 am on Tuesday, 26 July. This year, judges’ secretary Dai Williams welcomed many international participants, and said it was “good to see judges getting younger – and more girls.” Extra mature or vintage judges did still feel welcome however, for eating cheese does display the benefits of calcium and vitamins in good skin, hair and cheerful disposition, but with probably a more Comfortable waist line. He also encouraged good team work, announced there was a record number of 5,000 cheeses, and promised the Supreme Champion would be announced by 2 pm. This was apossible hint to keep up the momentum for those who might have 24 cheeses with additives waiting for them. All morning was spent happily by the 250 international judges assessing and awarding medals to the cheeses(another dairy products). Gold medal products were then transferred to a to ptable, to be re-judged. Classes for the retail products were better

spaced than last year’s ‘scrum’, and soft and blue cheeses had their dedicated chilled are as too. This has meant a re-arrangement of trade stands, and showed how the chairman Bruce Macdonald and his dedicated committee for the show spent the year between. To home the conditions for judging, as well as undertake the hard work and flair to showcase such an array of cheeses and dairy equipment earned the show and its many volunteers a Queen’s Award for voluntary service. The judging

Fellow judge Nicola Parry and myself, joined by DII editor Suzanne, enjoyed our first class of Wensley dales (DP53)– with the familiar dilemma of gauging the quality of cheese 1 by the end of cheese. 9. The six best were retasted before a decision was made. Wensleydale made in Yorkshire is historic to me, has a European PGI (Protected Geographical Indication). Authentic is a word like artisan – it is difficult to define, but can justify its local credentials. When the results were published, in this class the Wensleydale Dairy Products’cheese attained a bronze medal, with the gold and silver going to (non-Yorkshire) Belton Farm and Joseph Heler. Flavour, balance and texture were the criteria, but the margin in quality was small. Some UK regional cheeses (territorials) maintain their popularity, and are readily available in supermarkets, but widening the number of producers and the of production can dilute their distinctive- ness. Quantities made, starters and rennet can also affect ‘historical authenticity’. Fellow judges in the cheesetent However, a cheese that is well-made,with attention to detail and monitored by expert grading, usually wins. Although we did not judge Double Gloucesters, it was interesting to observe that Taw Valley Creamery (Arla) won the best British Cheese trophy, and the Double Gloucester Cheese trophy(winner from classes DP12,50,51).Experienced grader Colin Ewen and his team have consistently won gold medals. The farm- house traditional Butlers’ DG, and the mature DG from Belton Farm won their classes but not the trophy. None of these are made in Gloucestershire,so there’s no PGI. Could it be taken away as a result of Brexitany way? International class Class DP 151 was a marathon of 34 cheeses categorised as soft, semi-soft or cream cheese without additives, withrind (non-UK). Checking the list of entrants after wards, it was indeed an international selection from all over Europe, NewZealand, Canada and Australia. They were all distinctive, with some a challenge and the medal winners

displaying quality and flavour above therest. Unanimous gold was a small cow’s milk cheese covered in ash, with creamy taste and texture. Silver was a washed rind golden cheese with an intense aroma and rounded sweetness. Later they were revealed to be from the same Canadian Fromagerie 1860 du Village in Que bec.Cendréde Lunewon gold, and Sir Laurierd’ Arthabaska won the silver. Out of such a large class this was an encouraging surprise.The bronze medal went to an equally romantic name Saint Christophle Superbe, from Lusten bergerand Durst of Switzerland, a washed rind, creamy, aromatic cow’s milkcheese. The team’s final challenge was to award the Cooper Thornhill trophy to one of two class winners for mature half Stiltons. It was asimple choice, but a big responsibility – not just for judging flavour, texture and visual clues, but for knowing the on going‘rivalry’ between the group of Stilton cheese makers. The two cheeses looked different. There were other important trophies and prizes awarded in this fascinating process, which never fails to excited and educate those who are chosen to judge. Whether for the first or twelfth year, it is still great to be part of this festival of cheese. Stiltons ready for judging design and more developed darker blue. Taste, creaminess and long finish decided the verdict. The surprise was to find later that both cheeses came from Cropwell Bishop a mystery of different piercings or maturing conditions. As we were deliberating, a judge on the neigh bouring table said, “Do try this cheese – it’s exceptional.” It was alarge golden cheese with unforgettable rounded flavour and a long finish, and as we later found out, it was the champion cheese. After the main judging finished, the everpopular and well attended trade lunch was held in a separate marquee. The visiting Guilde Internationale des From agers welcomed new members, and Dai Williams announced the Supreme Champion 2016 as a mature Dutch cheese made with milk from Jersey cows by Treur Kaas. A fitting finale to a day when 5,000 were judged, and whittled downto one superb cheese. Source: www.dairyindustrics.com

January 2017 3rd-6th Khadyakhurakh, Ahmedabad 12th- 14th Food Tech, Kerala 19th-21st Food Hospitality, Mumbai Feburary 2017 16th-18th IIDE, Mumbai 23rd-25th Acrex, New Delhi 24th-26th FoodTech, Pune 26th-2nd March GulFood, Dubai

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August 2017 3rd-6th PackPlus, New Delhi 21st-23rd ANUTEC/International FoodTech, New Delhi 28th-30th, India Foodex, Bangalore

April 2017 7th-10th PackPlus South, Bengaluru

September 2017 7th-9th FoodPro, Chennai 13th-15th FI Asia, Bangkok 14th-15th Ice Cream Expo, Mumbai 14th-16th Annapoorna, Mumbai 26th-28th IntelPack, Mumbai

May2017 17th Snacks & Namkeen Industry in India Mumbai

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November 2017 9th-11th FI India,Mumbai 28th-30thFI Europe, Germany

March 2017 7th-11th Aahar, New Delhi

Dairy Times

25 Vol. 1, Issue 06 - December - January - 2017

Dairy Times

26 Vol. 1, Issue 06 - December - January - 2017

ARTICLE

Butter feels the sales boom had any basis in science, and Europeans over 50 may be reluctant to give up the “low-fat-is-best beliefs” that they grew up with, but around the world people are rediscovering the naturalness, pleasure and usefulness of butter.

utter is back. The negative health beliefs about this simple and natural dairy product are being swept away by science and butter has become a growth opportunity for Europe’s dairies – not only at home in Europe, but in the US and Asia. “Saturated fat was once considered dietary public health enemy number one,” Dr. David Ludwig, professor of nutrition at Harvard School of Public Health explained in an interview in Time magazine about the re-think about dairy fats that has been taking place. “For the last few years there’s been research and commentary suggesting that this focus is misguided.” An example of the evidence that’s firmly underscoring that while butter may not be healthy, it’s not a bad food – and may be better than a sugar — is a recently published study in which researchers analysed nine papers that included more than 600,000 people. They looked at people’s butter consumption and the risk for chronic disease and found no link to heart disease. In fact, consuming butter might even be protective against type 2 diabetes.

To be clear, the new study doesn’t say butter is a health food, rather that “it doesn’t seem to be hugely harmful or beneficial,” according to lead researcher Dr. Dariush Mozaffarian, Dean of the Friedman School of Nutrition Science and Policy at Tufts University in Boston. Release the negative Europe’s public health officials are still struggling to let go of a negative view about butter that never

In the US, butter sales have reversed their many years of decline and have been growing every year, increasing by 4% to $2.82 billion (€2.5bn) in the 52 weeks to July 10 (according to SymphonyIRI). Margarines and table spreads – once marketed as a healthier alternative to butter meanwhile continued their decline, with sales falling by 7%. The Kerrygold brand, marketed by Ornua, (formerly the Irish Dairy Board) was the biggest winner from the trend, with its US sales up by 49% to more than $84 million (€74.4m). Another European company doing well is

Finlandia, which has sold cheese in the US since the 1950s, but butter only since 2014. Finlandia spied an opportunity with the growth of premium butters in the US, whose sales have been growing by about 20% year on year. Finlandia attributes the butter’s success to the fact that it is premium, comes from grass-fed cows and has a creamier texture. On the other side of the world, China’s butter imports grew 40% in 2015. And while China’s per capita consumption is a tiny fraction of that of the US, that is in fact not an obstacle but an opportunity, particularly as wealthier urban Chinese are increasingly embracing butter as a prestigious, upscale cooking ingredient, just as they are also embracing cheese. Smarter butter companies understand this and have been investing in educating the consumer, which is one reason why French butter brands enjoyed 48% growth in 2015 in China, while butter from Belgium grew 57% and from the Netherlands over 100%. One reason that butter is on the up is because of its simple ingredient list. It’s one of nature’s naturally clean label foods. Many millennials, who are the major force behind the rising American preference for simple ingredient lists, are astonished to learn that butter is made from just cream and salt, while margarine which their parents had grown up regarding as healthier seems like it’s made from a chemistry set. The consumer quest for clean label is one reason why Finlandia, to take one example, communicates strongly about how its butter is made with, “only the purest natural ingredients” and made, “with pure fresh milk from Finnish family-owned farms.” Versatile Home gourmets from San Francisco to Shanghai are tapping into butter’s versatility in cooking and baking and butter makers are developing all types of product ranges designed to aid the home cook, from small stick-packs to sprays and flavours, such as: • Sticks and half-sticks made with olive oil and sea salt. • Soft butter blends with olive oil, honey, garlic and herbs, and cinnamon and sugar. • Culinary-inspired butters in garlic herb, maple syrup, pumpkin spice, smoked and many other flavours, wrapped in paper. Some foodservice groups are also switching to butter. McDonald’s in the US, for instance, has substituted butter for liquid margarine across the board; when it started the move with Egg McMuffins a year ago, sales of the breakfast sandwich jumped by double digits. This resulted in an increase of 12 tons in the company’s butter purchases in Year 1. The biggest successes in food and health over the last 20 years have come from products marketed for their “naturally healthy” credentials. And often, as in the case of butter, the news that a natural and simple product will do you no harm is as powerful to consumers as a positive health message. Take that “free-from harm message” and use creative new product development to connect it to a wide variety of great, and unusual, tastes, provided in convenient packages and backed by communications about how to use butter creatively in baking and cooking. Widen your horizons from Europe to the markets of the US and Asia which are embracing butter and you have the start of a profitable growth business. Sourse: www.dairyindustry.com

Dairy Times

27 Vol. 1, Issue 06 - December - January - 2017

Dairy Times

28 Vol. 1, Issue 06 - December - January - 2017

TECHNOLOGY UPDATE with out destructive pulses or pressure peaks, and without the need for valves or complex parts. Because the rotors produce a scooping action,they do not squeeze and compact them edium being pumped between the rotor and the pump body. This type combines a gentle, pulse-free pumping action with the high suction for allowing thick mixes to be drawn in to the pump without any separation of ingredients.. The longer sealing path of the ECP pump makes manufacturing harder for the pump company as the rotor and body are more complex indesign. However, the longer sealing path improves the level of containment within the liquid cavity considerably, reduces pressure at the point of contact and results in a smoother flow with no pulses or pressure peaks. ECP pumps can pump delicate products in cluding foods and yogurt scontaining fruit pieces, and they can cope with extremely viscous fluids such as re-work products and dough mixes that are farbeyond the scope of virtually any other pump type.

Cliff Warne, UK sales manager at Ax flow, discusses when rotary lobe and ECP pump technologies should be used

hroughout all areas of process engineering, there are applications where the transfer of fluids requires sensitive pumping action so as not to damage or change the structure of the media being handled. Typical applications include fluids that contain solids,display either high or low levels of viscosity, have high or low temperature levels, are non-lubricating or may bemade

from ingredients that can be aggressive and cause damage to the pump. There is a considerable array of pump types that can address some, if not all, these challenges. Rotary lobe pumps (Figure 1) and external circum ferential piston (ECP) pumps are most frequently employed in food processing because they can handle more delicate solids without damaging the product. The size of the particles in the fluid being

pumped can be much larger in lobe pumps than in other types of positive displacement pumps (PDP), because the large rotorcavities. On the face of it, there is little difference between a rotary lobe and an external circumferential piston pump, as they both

The long sealing path of the ECP pumps also ensures there is virtually no back slip page of liquid, improving their dosing accuracy. The reduced pressure and velocity between the outer edge of the rotor and the chamber wall also prolongs the life of the pump and minimises heat within the pumphead. With the ECP pump there is no contact between the rotors and the pumpcasing.

Mobile and Stationary Metering Systems for Milk Collection We can help you optimize your operation and reduce your costs For more than 30 years POUL TARP A/S has supplied solutions for the dairy industry all over the world. Our solutions will help you optimize your daily operations through better handling of the raw milk. We will help improve the milk quality through better monitering of the supplier, farm tanks, milk sampling and online survielliance of the milk tanker from farm to dairy. This will reduce the risk of contermianation of the raw milk. The IT-system (MTC) from POUL TARP A/S will help you reduce your transport cost by optimizing the milk collection and achive max load capacity in the milk tanker. The MTC system handles all data communication between dairy, supplier and milk tanker and is an important logistic tool for milk collection in general. POUL TARP A/S are capable of suppling solutions that will meet any market requirements. All our hardware and software systems are of the highest European standards and MID approved.

use the same operating principle involv- ing interlocking lobe shaped rotorsto move a fixed volume around the pump chamber, pushing the liquid out of the discharge as the rotors mesh together.A closer examination of the rotors shows them to be of a different shape and here in lies the difference. ECP rotors have much larger heads (known as pistons) than their rotary lobe counter parts,following the profile of the pump body.

Stationary pumping system for milk collection with S12 computer, flow meter, air separator and sampler. Capaciti from 150 L/min. to 500 L/min. Data transfer to dairy by GPRS.

They also utilise a rotor hub on the pump body. Both of these features result in a much longer sealing path between the rotor and the pump body. This reduces slippage in the pump, which can be associated with pump wear when handling abrasive

Fully equiped milk tanker incl. S12 computer, flow meter, air seperator, sampler and refrigerator.

liquids. The leading edge of the rotor provides a gentle scooping action of the pumped media, moving solids away from outeredge. . The ECP pump (Figure 2), while offering many of the benefits of the rotary lobe pump, employs arc-shaped rotary pistons, or rotor wings that travel in annular-shaped cylinders machined in the pump body.

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Parekh International Trading Corporation 125, The Summit Business Bay, Near W.E. Highway Metro Station, Andheri East, Mumbai – 400093

Email: info@parekhinternational.com Contact: +91-9819799776 / 22 – 26836228 / 29 www.parekhinternational.com

The resulting long sealing path reduces slippage and producesa smooth product flow

Dairy Times

This becomes very important when pumpingabra sive liquids and dilatantslurry.As with any pump,when the pump is stopped any remaining fluid falls to the bottom of the cavity and begins to solidify. When it is restarted, the slurry is scooped up by the ECP rotor and is moved into thecol- lapsing cavity, where fluids from the two rotors meet on the discharge side of the pump. There, the slurry material isagain mixed and re-suspended without stressor damage to media or the pump. While for certain applications and duties there are areas where both pump types could be employed,consideration has to be given to the nature of the media being pumped and the expectations required before a final decision should be made. For applications where product degradation, viscosity, a brasion,pressure and life-cycle costs are of higher concern, the ECP pump should be utilised.Formedium duty lobe applications where viscosity, pressure and abrasion are oflower concern, lobe pumps provide a perfectly adequate solution. Source: www.dairyindustries.com

29 Vol. 1, Issue 06 - December - January - 2017

NEWS

Cheese, butter, is good for heart

tudy decodes how French dodge heart disease despite high fat diet fatty foods such as cheese, butter, and cream are often considered among the main culprits of heart disease but according to a new study, a diet high in saturated fats could in fact bring significant health benefits. Eating more naturally highfat foods while limiting the amount of carbohydrates did not cause an increase in harmful cholesterol, researchers at the University of Bergen in Norway found. Simon Dankel, who led the study, said that the research showed the human body “can do perfectly well with fats as its main energy source”.

“People will say: ‘you can’t lose weight, you can’t go on any diets with saturated fats, no matter what’,” said Dankel. “But in this context, we see a very positive metabolic response. You can base your energy in your diet on either carbohydrates or fat. It doesn’t make a big difference.” Several health guidelines advise people to eat less saturated fats, because a diet high in them can raise the level of cholesterol in the blood. It is recommended that men eat no more than 30g of saturated fats a day, and women no more than 20g. Around 40 obese men took part in the study, which Dankel said was more strictly controlled and therefore more reliable than previous research into low-carb diets. Half were given a strict lowfat, highcarb diet, while the others ate fewer carbohydrates but doubled their intake of saturated fats, with 24% of their entire energy intake for one day coming from butter alone. “We emphasised dairy fats especially. The people were eating cream and butter, and some coconut oil, said Dankel, who stressed the diet didn’t include processed fats found in junk food. Both groups ate plenty of vegetables and neither exceeded an intake of 2,100 calories a day. By the end of the study, both groups had lost an average of 12kg, most of which was body fat, lowering their risk of obesity-related diseases such as high blood pressure and diabetes. Dankel said the new research questioned “the alleged strong adverse effect of saturated fats on health, which hadn’t been tested as directly before”. The research could help explain the so-called ‘French paradox’, in which low rates of heart disease in France occur alongside diets relatively rich in saturated fats.

www.agronfoodprocessing.com

Dairy Times

30Vol. 1, Issue 06 - December - January - 2017

ARTICLE

Livestock and Climate Change: Facts and Fiction Frank Mitloehner, Professor & Air Quality Specialist Department of Animal Science, University of California, Davis

s the November 2015 Global Climate Change Conference COP21 concluded in Paris, 196 countries reached Frank Mitloehner agreement on the reduction of fossil fuel use and emissions in the production and consumption of energy, even to the extent of potentially phasing out fossil fuels out entirely.

human population will have tripled from three to more than nine billion people without concurrent increases of natural resources to produce more food. Our natural resources of land, water and minerals (fertilizer) necessary for agricultural production, have not grown but in fact decreased. As a result, agriculture will have to become much more efficient worldwide and engage in an efficient path similar to the one it has traveled down in U.S. livestock production in recent decades.

Both globally and in the U.S., energy production and use, as well as the transportation sectors, are the largest anthropogenic contributors of greenhouse gasses (GHG), which are believed to drive climate change. While there is scientific consensus regarding the relative importance of fossil fuel use, anti‐animal agriculture advocates, portray the idea that livestock is to blame for a lion share of the contributions to total GHG emissions.

How can emissions accurately and fairly be assessed to lay ground for a path for solutions?

One argument often made is U.S. livestock GHG emissions from cows, pigs, sheep and chickens are comparable to all transportation sectors from sources such as cars, trucks, planes, trains, etc. The argument suggests the solution of limiting meat consumption, starting with “Meatless Mondays,” which will show a significant impact on total emissions. When divorcing political fiction from scientific facts around the quantification of GHG from all sectors of society, one finds a different picture. Leading scientists throughout the U.S., as well as the U.S. Environmental Protection Agency (EPA1) have quantified the impacts of livestock production in the U.S., which accounts for 4.2% of all GHG emissions, very far from the 18% to 51% range that advocates often cite. Comparing the 4.2% GHG contribution from livestock to the 27% from the transportation sector, or 31% from the energy sector in the

U.S. brings all contributions to GHG into perspective. Rightfully so, the attention at COP21 was focused on the combined sectors consuming fossil fuels, as they contribute more than half of all GHG in the U.S. Breaking down the 4.2% EPA figure for livestock by animal species, shows the following contributors: beef cattle 2.2%, dairy cattle 1.37%, swine 0.47%, poultry 0.08%, sheep 0.03%, goats 0.01% and other (horses, etc.) 0.04%. It is sometimes difficult to put these percentages in perspective, however; if all U.S. Americans practiced Meatless Mondays, we would reduce the U.S. national GHG emissions by 0.6%. A beefless

Monday per week would cut total emissions by 0.3% annually. One certainly cannot neglect emissions from the livestock sector but to compare them to the main emission sources would put us on a wrong path to solutions, namely to significantly reduce our anthropogenic carbon footprint to reduce climate change. In spite of the relatively low contributions to total GHG emissions, the U.S. livestock sector has shown considerable progress during the last six plus decades, and commitment into the future, to continually reduce its environmental footprint, while providing food security at home and abroad.

As a result, the GHG production for that same amount of milk is much lower for the U.S. versus the Mexican or Indian cow. Production efficiency is a critical factor in sustainable animal protein production and it varies drastically by region. Improvements in livestock production efficiencies are directly related to reductions of the environmental impact. Production efficiencies and GHG emissions are inversely related—when the one rises, the other falls. The 2050 challenge to feeding the globe is real: throughout our lifetime, the global

These environmental advances have been the result of continued research and advances in animal genetics, precision nutrition, as well as animal care and health. Globally, the U.S. livestock sector is the country with the relatively lowest carbon footprint per unit of livestock product produced (i.e. meat, milk, or egg).

The reason for this achievement largely lies in the production efficiencies of these commodities, whereby fewer animals are needed to produce a given quantity of animal protein food, as the following milk production example demonstrates: the average dairy cow in the U.S. produces 22,248 lbs milk/ cow/year. In comparison, the average dairy cow in Mexico produces 10,500 lbs milk/ cow/year, thus it requires 2 plus cows in Mexico to produce the same amount of milk as one cow in the U.S. India’s average milk production per cow is 2,500 lbs. milk/cow/ year, increasing the methane and manure production by a factor of 9 times compared to the U.S. cow.

Dairy Times

In its quest to identify a sustainable, scientific path toward fulfilling the future global food demand, the Food and Agriculture Organization of the United Nations (FAO) has formed an international partnership project to develop and adopt a “gold standard” life cycle assessment (LCA) methodology for each livestock specie and the feed sector. The ‘Livestock Environmental Assessment and Performance Partnership’ (LEAP), engaged with more than 300 scientists from the world’s most prestigious academic institutions in developing this unprecedented effort in developing a global benchmarking methodology. The first three year phase project was finalized Cont on pg no.32

31 Vol. 1, Issue 06 - December - January - 2017

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32 Vol. 1, Issue 06 - December - January - 2017

NEWS Cont on pg no.32

in December 2015 with six publically available LCA guidelines3. This globally harmonized quantification methodology will not only allow the accurate measurement by livestock species and production regions across the globe today, but will also identify opportunities for improvement and the ability to measure that progress in each region going forward. Summary Addressing the 2050 challenge of supplying food to a drastically growing human

population can sustainably be achieved through intensification of livestock production. Indeed, intensification provides large opportunities for climate change mitigation and can reduce associated land use changes such as deforestation. Production efficiencies reduce environmental pollution

per unit of product. The U.S. livestock, poultry and feed industries are one of the most efficient and lowest environmental impact systems in the world. The research, technologies and best practices that have been developed and implemented over time in the U.S. can also be shared with other production regions around the world. It is important to understand that all regions have unique demands and abilities, and thus require regional solutions. However, the advances in the U.S. agriculture and food system can be adapted within these regional solutions. These significant environmental advances and benefits are in addition to the well‐documented

human health and developmental value of incorporating animal protein in the diets of the growing population. The livestock sector is committed to continuous improvement of their environmental impact in North America, and to doing its part in transferring knowledge, technologies and best practices to enhance global environmental livestock impact by region. Now is the time to end the rhetoric and separate facts from fiction around the numerous sectors that contribute emissions and to identify solutions for the global food supply that allow us to reduce our impact on the planet and its resources.

Norwegian brand Kraftkar gains tops honors at World Cheese Awards

n November 17th, the 29th World Cheese Awards held its first ever Champion of Champions event at the Kursaal Congress Centre in San Sebastián, Spain. Kraftkar emerged as the inaugural winner of the award. Kraftkar made by cheesemaker Gunnar Waagen of Norwegian producer Tingvollost. The farmstead blue cheese emerged victorious after competing against all the previous World Champion Cheeses. The World Cheese Awards received entries from 31 different countries this year, from Australia to

Italy and Mexico to Mozambique. There were 266 cheese experts from 26 different nations to taste, nose and grade over 3,000 cheeses in a single day, giving Bronze, Silver, Gold and Super Gold awards to worthy entries. Fellow Norwegian cheesemaker from Roros, Ingulf Galaaen who accepted the Champion of Champions award on Tingvollost’s behalf, exclaimed “It was a very special day and Gunnar has already returned to Norway to make more cheese! This is another wonderful moment and a fantastic achievement for cheesemakers in Norway.” Kraftkar is being praised as “the best cheese ever made” and the international panel of judges selected Ossau Iraty from Fromagerie Agour in France for the second position and Le Gruyère AOP Premier Cru from Cremo SA von Mühlenen in Switzerland gained the third place.

Advisory Board - 'Dairy Times' Mr. R.P. Banerjee, SSP Pvt. Ltd. Faridabad

Mr. B.M Vyas Former M.D Amul Anand

Mr. Devendra Bhai Shah Chairman, Parag Milk Food Pvt. Ltd. Mumbai Dr. J.B. Prajapati Principal & Dean, SMC College of dairy Science,

Mr. H R Dave Deputy M.D Nabard, Mumbai

Dr. B.N. Mathur Former Director, NDRI, Karnal

Dr. G.S. Rajorhia Former Principal Scientist, NDRI, Karnal

Mr. Vivek Nirmal M.D Prabbhat Dairy Ltd. Mumbai

Mr. V.K. Ghoda Sr. Consultant, perfect solution, Vadodaar

Dr. Harsev Singh Chief Exceutive Officer,

Dr. K.R. Rao Former CGM, Nabard, Hydrabad

Mr. Dileep Dravid M.D Agro dairy & food consultancy services Anand

Dr. Ashok Patel Former Principal Scientist & Head, Dairy Technology, NDRI, Karnal

Mr. Subhash Vaidya CEO Dairy tech consultancy services Mumbai

Mr, Vijay Jailkhani Team Leader, Schreiber dynamix Dairies Pvt. Ltd. Baramati Dr. Trevor Tomkins President.Venture Dairy U.S.A

EDITOR IN CHIEF Dr. J.V.Parekh

Ms. Racheline Levi Team Expert, Adepta, France

Dr. Satish Kulkarni Consultant, Bangalore

Dr. Mukund Naware Consulant, Mumbai

Dr. Suresh B. Gokhale Director (Research) BAIF Uruli Kanchan, Pune Mr. Nitin Jain Aurum Equity Partners Gudgaon.

EDITOR MARKETING EXECUTIVE PRODUCTION MANAGER GENERAL MANAGER CIRCULATION MANAGER GRAPHIC DESIGNER Firoz H. Naqvi S.H.Hasni Syed Shahnawaz Gyanandra Trivedi Seema Shaikh Naved H.Kazmi 121, 1st Floor, Rassaz, Multiplex, Mira Road (E), Thane -401107. Mob: + 91-09324218405, Tel: +91-22-28115068 /28555069. Email:info@agronfoodprocessing .com, Website :www.agronfoodprocessing.com Printed, Published By -Firoz Haider Naqvi, Printed at: Roller Act Press Services, A-83 Ground Floor, Naraina Industrial Area, Phase -1, New Delhi -110028, Reg Office :103, Amar Jyot Apts, Pooja Nagar, Mira Rd (E) Thane-401107, Delhi Office: F-14/1, Shahin Baugh, Kalandi Kunj Rd, New Delhi -110025 The views expressed in this issue are those of the contributors and not necessarily those of the news paper though every care has been taken to ensure the accuracy and authenticity of information, "Dairy Times" is however not responsible for damages caused by misinterpretation of information expressed and implied with in the pages of this issue. All disputes are to be referred to Mumbai jurisdiction

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