Dairy Times February-March 2020

A Supplement of Beverages & Food Processing Times

Times

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CONTENTS

6 12

Welcome To Dic, Jaipur 14

President – IDA bestowed with Leadership Development Award 16

Report on VIV Leadership Forum India 2019 16

FSSAI Notificiation 21

Budget 2020: Protection makes dairies happy 22

Budget 2020: Govt committed to doubling farmers’ income by 2022, FM 23

Dairy products worth Rs. 69 lakh seized for ‘incorrect’ labelling 24

Indian Dairying; Tough time ahead says Rahul Kumar of Lactalis India Dairies follow pursuit after onion cry 25

Rs.40-crore dairy plant to come up at Sabbavaram

Dairy farmers to get Rs. 2 more per litre from Jan 1 Set up cow hostels for city dwellers: Kamdhenu Aayog Milk prices could increase by Rs. 8-10 in summer due to fall in production, fodder shortage 33

Coca-Cola gets full ownership of dairy brand Fairlife 34

Sexed semen for dairy farmers at Rs. 100 per vial by 2020, says Giriraj Singh Alexa, tell the kids to‘eat right’: FSSAI 35

Cows decrease by 10 per cent as farmland reduces 35

Amul object proposal of industry to import SMP at zero percent duty Yak Milk Vs cow Milk 37

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Giriraj Singh: India is the ray of hope of global dairy industry, FSSAI removes ammonium sulphate from milk adulterants under Testing Scheme 27

Maharashtra’s first all-women dairy co-operative opens for business

Serving an important purpose in Dairy sector

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Fire Shutters - Introduction

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Fighting environmental heat stress in dairy cows 48

Why is your favourite ice cream going to get pricey?

52

Formulation of nutritional food products by utilizingIndian cheese (paneer) whey 54

Dairy prices rise in fourth quarter, says Rabobank International dairy supports the WTO 55

New Dairy Code Already Having Positive Impact A2 Milk | Whatever Happened To A2 Milk?

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Australia to launch mandatory dairy code to ensure farmers get fair price Greater agricultural innovation needed to meet SDGs, states FAO chief A2 milk meta analysis inconclusive 57

Farmers protest in Brussels over CAP Can touching cows’ teats during milking spread bacteria leading to mastitis?

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Challenges in probiotic dairy-based beverages

FSSAI launches Food Safety Mitra for ease of doing business, job creation A Seminar on Packaging Solutions jointly organized by IDA HQ and Messe Muenchen India 29

Chr. Hansen invites the dairy industry to partner for a sustainable future One day seminar at SGIDT,Patna 30

Govt. initiative for encouraging private investments in dairy sector India Food Safety Summit 2019

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Milk For Life Opportunities & Challenges 42

Factors Affecting the Quality of Rasogolla

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Italian cheese caught in aviation crossfire 61

Optimising your process 62

Hassan Milk Union chooses GEA aseptic bottling technology 33% Nabard subsidy to poor farmers, Dalits for setting up dairy farms

Prebiotics and probiotics products – scenario 2020 64

Natamycin-Biopreservatives can extend the shelf life of F&B in India

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Banas Dairy procures record 68.93 LLPD milk

Dairy Times

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

dairy

Times

A Group Publication of MashAd MultiCom P Ltd.

www.agronfoodprocessing.com

Vol. 04 Issue 02, April-May 2019

Editor In Chief Dr. J.V. Parekh Group Editor Firoz H. Naqvi firoz@advanceinfomedia.com Sales Executive S.H.Hasni hasan@advanceinfomedia.com Production Manager Syed Shahnawaz General Manager Gyanendra Trivedi Graphic Designer Naved H. Kazmi naved@advanceinfomedia.com Circulation Chandni chandni@advanceinfomedia.com Marketing & Circulation Office MashAd MultiCom P Ltd. 121, 1st floor, Rassaz Multiplex, Station Road, Mira Road (E), Dist. Thane- 401107 Telefax : +91-22-28555069, Tel.: +91-22-28115068 Mob.: +91-9867992299 E-mail: info@agronfoodprocessing.com sub@advanceinfomedia.com Vol. 04 Issue 01, February -March 2020 Annual Subscription Rs.1000/- By Courier Add Rs. 50/- For Outstation Charges Overseas $80 By Air Mail Email:sub@advanveinfomedia.com Single Copy Cost Rs. 100/Printed, Published & Owned by Firoz H. Naqvi RNI No. MAHENG13830 Regd. Office MashAd MultiCom P Ltd. 121, 1st Floor, Rassaz Multiplex Mira Road (E), Dist.Thane-401107 (Mumbai) Printed At Rolleract Press Services A-84, Naraina Industrial Area Phase-1, New Delhi -110028

The views expressed in this issue are those of the contributors and are not necessarily those of the magazine.

Though every care has been taken to ensure the accuracy and authenticity of the infomation,"Dairy Times" is however not responsible for damages caused by misinterpretation of information expressed and implied within the pages of this issue.

All disputes are to be referred to Mumbai Jurisdiction.

W

ith the first phase of the National Dairy Plan (NDP-1) having ended on November 30, all eyes are now on the Centre, which has to clear the second phase of the ambitious plan, which, for the first time, will look to cover private dairies seeking assistance.

While NDP-1, which was launched in 2012 with an outlay of Rs. 2,242 crore, focused on milk production and breed development, the second phase is aimed at improving the processing infrastructure and creating market access in remote and unexplored areas in the country. The projected Dr. J.V. Parekh financial outlay for NDP-2, which is likely to be cleared soon, is Editor in Chief about Rs. 8,000 crore. It is an “unfinished dream” of Dr Verghese Kurien, to spread dairy activity in every part of the country. NDDB also looks at creating milk quality testing equipment at critical points of procurement areas, besides expanding the coverage into uncovered areas. The focus regions will be the North-East, other eastern States and those where there are areas facing an access challenge. Besides, NDP-2 will target animal disease control, which is critical for Indian milk products to reach global markets.

Despite the onset of milk flush season with the start of winter, the dairy sector is feeling a chill due to an unusual 7-10 per cent decline in milk procurement as compared with what was seen during the same period last year. Also, a delay in the flush due to an extended monsoon has added to reduced milk production even at the beginning of winter. India’s largest dairy brand, Amul, has hiked prices of liquid milk in pouches by Rs. 2 per liter across key markets. The reason is the erratic rains in the initial stages of monsoon this year. In the later part, the monsoon got extended beyond the normal period in major milk-producing states such as Gujarat, Rajasthan, Maharashtra and Karnataka. Fodder crops were destroyed due to rains in Karnataka, Maharashtra, Bihar and Gujarat. Also the cost of feed ingredients such as de-oiled rice bran have gone up resulting in feed costs going up by 25-30 percent.

In budget 2020, 16 point agenda for development of agriculture and govt’s goal of doubling farmer’s income is a revolutionary measure for making farming a beneficial business. Eliminating “foot and mouth” disease in cattle and PPR in sheep and goat by 2025 is also part of the plan. Artificial insemination of livestock is to be increased from 30% to 70%. Also doubling processing capacity of dairy plants by 2025.

The 48th Dairy Industry Conference is being organized by Indian Dairy Association (North Zone) jointly with Indian Dairy Association (Rajasthan State Chapter) during 20-22 February, 2020 at centrally located Birla Auditorium, of the beautiful and historic city Jaipur, which has its own specialty and called ‘Pink City’ due to dominant colour of its buildings in walled city. The conference will provide an excellent platform for interaction and sharing of experiences with eminent professionals, experts, researchers, policy makers and milk producers from diverse corners of India and abroad on different aspects to achieve the theme set for the dairy sector. More than 2000 delegates will be participating in the conference from different parts of the India & abroad. Looking forward to see you in Jaipur.

Advisory Board Mr. R.P. Banerjee SSP Pvt. Ltd- Faridabad

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

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

Mr. V.K. Ghoda Sr. Consultant, Perfect Solution, Vadodarra Mr. Vijay Jailkhani Team Ldr, Schreiber Dynamix, Baramati

Dr. Mukund Naware Consultant, Mumbai

Dr. Harsev Singh Ms. Racheline Levi Chief Executive Officer Team Expert, Adepta France

Mr. Devendra Bhai Shah Chairman, Parag Milk Food, Mumbai Mr. Nitin Jain Aurum Equity Partners, Gurugram

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

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

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

Mr. Subhash Vaidya CEO Dairy Tech Consultancy Serv Mumbai Mr. Dileep Dravid MD & Agro Dairy & Food CS Anand

Dairy Times

Dr. Satish Kulkarni Consultant,Bengaluru

Dr. J.B. Prajapati Principal & Dean, SMC Collage of Dairy Science, Anand

Dr. Ashok Patel Fr. Princ Scientist & Head, Dairy Technology NDRI Karnal Dr. Suresh B. Gokhale Director Research BAIF UruliKanchan, Pune

Mr. Vivek Nirmal MD Prabhat Dairy Mumbai

Dr. Trevor Tomkins President, Venture Dairy U.S.A

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WELCOME TO DIC, JAIPUR I

DA has been providing a common forum to knit the dairy fraternity and has emerged as a platform for assimilation and dissemination of knowledge, as an important tool for policy making in the dairy sector, in India!

India, being an Agrarian Society since ages, always had a special role for milk & milk products in day to day life. Milk has always been considered a complete & nutritious food. Later, when agriculture has started giving diminishing returns, Dairying has become main economic activity and a source of livelihood for landless, small and marginal farmers. In fact now it has adopted both roles of, providing health as well as adding wealth. So is the theme of this conference is DAIRYING FOR HEALTH AND WEALTH. The 48th Dairy Industry Conference is being organized by Indian Dairy Association (North Zone) jointly with Indian Dairy Association (Rajasthan State Chapter) during 20-22 February, 2020 at centrally located Birla Auditorium, of the beautiful and historic city Jaipur, which has its own specialty and called ‘Pink City’ due to dominant colour of its buildings in walled city.

The conference will provide an excellent platform for interaction and sharing of experiences with eminent professionals, experts, researchers, policy makers and milk producers from diverse corners of India and abroad on different aspects to achieve the theme set for the dairy sector.

More than 2000 delegates will be participate in the conference from different parts of the India & abroad.

To make this occasion memorable, an evocative souvenir shall be published containing various technical and scientific papers, to be presented in the conference.

The concurrent Dairy Expo will showcase technological developments in milk production, processing, feed and fodder, packaging, product manufacture, energy conservation and so on. An expressive Poster Session and Farmer’s Seminar shall add-on value to the conference.

Dairy Times

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President – IDA bestowed with Leadership Development Award Agriculture Today Group has organized the India Dairy Awards on January 10, 2020 at Hotel Taj Palace, New Delhi. The award ceremony preceded by two technical sessions. Session 1- Policy and Technology: Policy Challenges and Innovations in Dairy Sector. Session 2- Business and Trade: Increasing the competitiveness and trade performance of India’s Dairy Industry. There were 17 awards categories covered different industry segments, professional excellence, technology integration and operational economy. Dr. G. S. Rajorhia president of IDA has got Development Leadership Award along with the other awards announced during the event.

Awardees of India Dairy Awards 2020

Sr. No.

Awards Title

1

Lifetime Achievement Award

2

Development Leadership Award

3 4 5

Best Animal Health Company Best Brand in Dairy Sector Best Company in Social Impact

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Best Dairy Professional

7 8 9 10 11

Best Large Sized Company Best Medium Sized Company Best Small Sized Company Best State Dairy Federation Best Technology Company

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CEO of the Year Award

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Dairy Extension Award

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Dairy Policy Leadership Award

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Dairy Startup Award

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Fastest Growing Company

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Most Integrated Company

Awardees Name Dr. Rameshwar Singh, Vice Chancellor, Bihar Animal Sciences University, Patna Dr GS Rajorhia, President, Indian Dairy Association Virbac Animal Health India Pvt Ltd Ananda ( Gopaljee Dairy Foods ) Maahi Milk Producer Company Limited Sh Ramesh Chugh, Ex Chief General Manager (Technical), HDDCF Dudhsagar Dairy, Mehsana Karimnagar Milk Producer Company Lakshya Food (I) Limited State Milk Federation, COMFED Bihar Ayurvet Limited Mr Atul Mehra, Chairman, Tasty Dairy Specialties Limited Punjab Dairy Development Board Sh Tarun Shridhar, Former Secretary – AHD&F, Government of India Sakhi Mahila Milk Producer Company Ltd Zydus Animal Health, Div. of Cadila Healthcare Ltd. Heritage Foods Ltd

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16 contribute to an autonomous food programme. The first floating farm is realized in the port of Rotterdam.

Report on VIV Leadership Forum India 2019

V

IV Leadership Forum India 2019 was held on 11-12 October, 2019 at JW Marriott Mumbai Juhu, India. VIV Leadership Forum India 2019 offered a new perspective on future aspects of the dairy business by global and Indian experts. The forum contributed to deep-diving into customer needs and to strengthening a leadership position.

As India is the world’s largest milk producer, the dairy sector is a main pillar of the Indian agriculture economic system.

Yet, breeding efficiency as well as animal performance are major challenges in the region. New business models are being implemented to improve production sustainability, farmers remuneration, animal health management, and to respond to the consumers’ increasing demand for dairy products.

Integration is one of the current trends in the dairy business transformation. In VIV Leadership Forum India 2019 was addressed by Dr. G.S. Rajorhia, President, Indian Dairy Association, Mr. S.V. Bhave, Chairman, CLFMA of India, Mr. Daljeet Singh, President, Progressive Dairy Farmer Association (PDFA). Dr. G.S. Rajorhia has highlighted the present dairy industry scenario & importance of transforming the dairy business. Mr. S.V. Bhave has also spoke about different dairy aspects in the dairy industry. Mr. Daljeet Singh has narrated his experience of commercial dairy farming particularly in Punjab.

Afterwards, Keynote address was given

by Mr. Rahul Kumar, Managing Director of Lactalis India. He mentioned about Productivity is key to transform Indian Dairy , else we prepare for imports, Innovation would be core , Innovator would be the winner, Synergies needed with Academics, dairy companies, feed sector, regulators & policy makers to transform the Indian dairy industry, Digital is key, would have impact on the transforming dairying in India.

Mr. Shiva Mudgil, Vice President, Rabo Research Food & Agribusiness, Rabobank spoke on ‘Global & Indian Dairy Outlook’. He mentioned about Indian dairy is showing strong consumption prospects with shift from informal to formal segment and with high growth in value added dairy products. Milk sourcing will remain a key challenge and will be a focus area in the next 5 years with increasing investments to directly engage with dairy farmers. Dairy farming is expected to see transition from small/ marginal (upto 5 cattle) to semi-medium/ medium farming (30 to 300 cattle). Consolidation is expected in the industry with

growing interest of global dairy companies and Indian non-dairy food FMCG companies.

Mrs. Minke van Wingerden, Initiator, floating farm, Rotterdam spoke on ‘Introduction about the first floating dairy farm in the world’. She mentioned about to make our food chain less vulnerable to cl ime change (flooding) and to relieve pressure from the environment through less transport and loss of food. Floating farm is self-sufficient. They produce day- fresh dairy products, using animal-friendly and sustainable methods. The production is circular: the nutrient, energy and water cycles are closed as much as possible, in order to restore minerals and other nutrients. Floating farm can sustainable and efficiently

Dairy Times

Mr. Coen van Rosmeulen, International Sales Director, ALTA Genetics spoke on ‘New Technologies to boost Genetic improvement’. He mentioned about the genetic progress through genomic selection has increased dramatically over the last 10 years. Today they are able to predict the genetic transmitting abilities with much more accuracy.

Dr. Tanweer Alam, Director – Ruminant, Kemin Industries South Asia spoke on ‘Role of dairy in transforming quality of life with improved health and nutrition’.

He mentioned about India bears the distinction of being the largest milk producer in world. With more than 150 million dairy farmers involved in 180 million MT milk productions per annum, we have 374 g per capita milk availability, way higher than world average. Still, the irony is that one third of world’s stunted children live in India. On the other side, the value added milk market is growing quite impressively in double digits to meet the consumption requirements of millennial and neo-consumer trends. Both paradigms of Indian dairy, offer a huge and exciting opportunity to transform the quality of life in coming years.

Mr. Kalyan Bhadra, Vice Chairman, for Indian Dairy Association (Western UP Chapter) spoke on ‘Changing consumer behaviour in dairy business’. He mentioned about the presentation to cover the current trend of changing consumer behaviour along with strong driving forces responsible for affecting the behavioral aspect of consumer of dairy food and beverages. It would reflect upon the projected changes in overall consumer behaviour towards consumption of dairy products because of the several disruptive changes in technology

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Fully Equipped State of Art Manufacturing Facility of 3800 Sq. metres Area With Tri Mix Flooring, 20 metres Height, OHT Cranes with all in house Facility to Manufacture High Quality S.S. process Equipments at Ahmedabad(Gujarat).

HMST upto 30 KL

Milk Silo Upto 200KL

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18 ic resource of the country comprises 44 recognised indigenous breeds of cattle and 15 breeds of buffaloes. Most of the indigenous breeds have low genetic potential for milk production and are suited for draught animal power.

and social conditions.

Dr. Bhushan Tyagi, Assistant Commissioner, Department of Animal Husbandry & Dairying, Government of India and Head, Rashtriya Gokul Mission spoke on ‘National breed, National asset’. He mentioned about India has the largest bovine population in the world owned by largely small and marginal farmers. Dairying is an activity that is a source of income for the 70 million rural households that own, on an average, a herd size of 2-3 milch animals. With 191 million cattle and 109 million buffaloes; the Nation has 14% of the world cattle population and 53& of the world buffalo population.

While water buffaloes are endemic to the Indian subcontinent, the country has 151 million indigenous cattle most of the indigenous cattle (80%) are ‘Non-descript’ and only 20% belong to indigenous Breeds recognized by National Bureau of Genetics Resource. The bovine genet-

However, some breeds have potential to be highly productive under optimal nutrition and farm management conditions along with selective genetic breeding.

Although crossbreds are economically viable but the F 2 populations have shown deterioration and decrease in milk yield.

To maintain the performance of these crossbreds at desired level, large numbers of progeny bulls are required.

Indigenous breeds can be made commercially viable within few generations. crossbreds are more productive as compare to indigenous breeds but their tendency to wilt under Indian conditions of low input and harsh climate, susceptibility to topical diseases warrants the conservation and development of indigenous breeds.

Mr. Ad van Velde, President, Global Dairy Farmers (GDF), Netherland spoke on ‘Strategic Dairy Organisation’. He has highlighted world dairy scenario by mentioning that production of milk has increased as specially in India, Pakistan & Turkey. Annual growth rate of per cap-

Dairy Times

ita consumption of dairy products has increased in different parts of the world.

He was also mentioned that traditional dairy industry has to learn from plantbased dairy success! The world is big enough for both consumer markets and on the long term real dairy will win. He was also give example of butterfat how the consumers turned back to butter demand for butter grew gradually in many markets.

He was also mentioned about Environment & Sustainability by Reducting Food Waste, Demand for a Clean Label & Health and Wellness. He also mentioned that Dairy will remain to be an important part of the Global Diet & Daily calories intake will grow, the “dairy part” will grow simultaneously.

Mr. P.R. Shashi Kumar, Managing Director, Akshayakalpa Farms & Foods spoke on ‘Value addition by Organic farming’.

He mentioned about farming is considered to be a livelihood focused operation for a small holder farmer.

Dr. J.V. Parekh Chief Editor Dairy Times has chair plenary session as a moderator.

He has asked to the speakers to give the opinion how the transforming dairy business can take place. Everyone has explained their views.

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20 File No. 19(2)2018/FSA/RCD/FSSAI Food Safety and Standards Authority of India (A Statutory Authority established under the Food Safety & Standards Act, 2006) Regulatory Compliance Division

FDA Bhawan, Kotla Road, New Delhi-110 002

Dated, the 13 August, 2019

ORDER Subject: Mandating food safety audit of Food Businesses holding Central license and falling under high risk categories of food businesses under the Food Safety and Standards (Food Safety Auditing) Regulations, 2018-reg In pursuance of Part Ill, Section 8(1) of the Food Safety and Standards (Food Safety Auditing) Regulations, 2018 notified w.e.f 28.08.2 018, the food authority herewith directs that the food business holding Central License and falling un der the following 06 categories of businesses as per FLRS shall be subject to mandatory food safety auditing:

2. Further, as per Part III, Section 8(3) of the Food Safety and Standards (Food Safety Auditing) Regulations, 2018, the food businesses subject to mandatory food safety auditing (falling under above categories) shall get its business audited by a recognized auditing agency at intervals specified by the Food authority. The list of recognized audit agencies with their scope of audits is at Annex A. The audit frequency prescribed by the authority is at Annex B. An auditor manual with these details and list of agencies can also be downloaded from the link- https://www.fssai.Nov.in /cms/third-party-audit.php 3. All Food Businesses are hereby directed to comply with the contents of this order. This issues with the approval of the Competent Authority.

Yours incerely

Jain) Executive Director (Compliance Strategy)

To, (i) All Food Business Operators (ii) All Central Licensing Authorities (iii) All Commissioners of Food Safety (iv) All Auditing agencies recognised under FSS (Food Safety Auditing) Regulations, 2018.

Dairy Times

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Budget 2020: Protection makes dairies happy a year ago. “We welcome the Budget decision, as it will stop dumping of imported SMP in the country when milk prices are looking up after a protracted period of low realisations for farmers. The usage of whey powder in milk adulteration will also come down,” the official added.

I

n her Budget speech, the Finance Minister also mentioned about the government’s plan to eliminate Foot and Mouth Disease, brucellosis in cattle, and peste des petits ruminants (PPR) in sheep and goat by 2025.

Cooperative dairies have further welcomed the move to bring cooperative societies at par with corporates in terms

Finance Minister Nirmala Sitharaman’s second Budget has received a thumbs-up from the dairy industry as well as cooperatives. The Budget has done away with the concessional basic customs duty of 15 per cent on imports of up to 10,000 tonnes of skimmed milk powder (SMP) in any financial year.

That concession under the existing socalled tariff rate quota (TRQ) regime has been withdrawn and all imports will henceforth attract a uniform 60 per cent duty. The latter rate was until now applicable only on imports beyond the TRQ limit of 10,000 tonnes.

But it isn’t SMP alone. The Budget for 2020-21 has also raised the basic customs duty on whey (anhydrous milk protein powder), cheese, butter, butter oil and ghee from 30 per cent to 40 per cent.

“They have basically hiked the import duties on all dairy products to the maximum allowable bound rates under the World Trade Organisation rules. This will help us pay better procurement prices to farmers,” a cooperative dairy industry official told The Indian Express.

The increase in import duties, interestingly, comes at a time when there is pressure from ice-cream makers and even some private dairies to slash the import duty on SMP. Domestic SMP rates have more than doubled in the last one year to Rs 300-320 per kg, even as dairies are now paying Rs 31-32 for a litre of cow milk containing 3.5 per cent fat and 8.5 per cent solids-not-fat, compared Rs 21-22 to

Dairy Times

of levying tax on profits. Instead of the current rate of 30 per cent (net of the 10 per cent surcharge and 4 per cent education cess), cooperatives will henceforth be taxed at 22 per cent (plus surcharge and cess, which takes the effective rate to 25.17 per cent) provided they seek no exemptions or deductions.

Sitharaman has also exempted such cooperatives from the Alternative Minimum Tax just as corporates under the new tax regime are exempted from the Minimum Alternative Tax. Right now, village-level cooperative societies are exempted from paying taxes on

22 their income (profits) from handling milk and other primary produce bought from farmers.

However, district-level unions (which source from the village cooperatives) and state-level federations such as the Gujarat Cooperative Milk Marketing Federation (GCMMF, better known as Amul) are being taxed at 30 per cent.

“We have now been granted level playing field, which is most justified,” said R S Sodhi, managing director of GCMMF. In her Budget speech, the Finance Minister also mentioned about the government’s plan to eliminate Foot and Mouth Disease, brucellosis in cattle, and peste des petits ruminants (PPR) in sheep and goat by 2025.

1,300 crore towards this goal in 2019-20, on top of the Rs 811.07 crore spent as per the revised estimates for 2019-20. This intervention is expected to both boost domestic production of milk and also promote export of dairy and meat exports from the country.

Sitharaman also announced the government’s intention to expand artificial insemination coverage to 70 per cent of India’s breedable bovine population (from the present 30 per cent) and leverage MGNREGA monies for developing fodder farms.

The government will further “facilitate” doubling of organised milk processing capacity in the country from 53.5 million tonnes to 108 million MT by 2025, she added.

The Budget has made a provision of Rs

Budget 2020:

Govt committed to doubling farmers’ income by 2022, FM

E

mphasising on doubling the farm income of farmers across the country by 2022, Union Finance Minister Nirmala Sitharaman in her 2020-21 Budget speech said that the government has provided 11 crore farmers under Aspirational India programme. “Under Aspirational India programme, the first point is agriculture, irrigation and rural development. We are committed to doubling farmers’ income by 2022,” Sitharaman said in her Budget speech in Lok Sabha.

“We have provided for 11 crore farmers through Prime Minister Kisan Beema Yojana. Provision of annual assistance to the farmer is made sure through PM Kisan Yojana,” the Finance Minister said. She also emphasised that agricultural markets need to be opened and liberalised and the fisheries, animal husbandry and dairy needs to be provided for.

Sitharaman further said that a total of 6.11 crore farmers have been insured under Fasal Bima scheme. She said that the handholding of farm-based activities needs to be done and it can be done in cooperation with states. She also stressed that “efforts we have made in the last five years and the enthusiasm and energy of our youth are the ignition of our growth.”

Presenting 16 points to indicate the government’s focus on farmers and agriculture, Sitharaman said “we will encourage states to take up model agricultural laws, comprehensive measures for 100 water stressed districts, Prime Minister Kusum scheme removes dependence on kerosene and encourages use of solar power, the government will also encourage balanced use of fertilisers. This is an important step because currently use of chemical fertilisers is incentivised.”

In budget 2020, 16 point agenda for development of agriculture and govt’s goal of doubling farmers income is a revolutionary measure for making farming a beneficial business. Eliminating “foot and mouth” disease in cattle and PPR in sheep and goat by 2025 is also part of the plan.

Artificial insemination of livestock is to be increased from 30% to 70%.

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Dairy products worth Rs. 69 lakh seized for ‘incorrect’ labelling

T

he Maharashtra Food & Drug Administration (FDA) seized dairy products worth Rs 69 lakh for “incorrect” labelling during raids carried out at cold storage facilities across the state between January 2 and 4.

the notice from Maharashtra FDA. Our product claims are in compliance with Food Safety and Standards Act and its allied regulations.

“A special drive was carried out against food manufacturing companies that violate norms laid down in the Food Safety Standards Act, 2006, and for making wrong claims to attract consumers,’’ said a senior FDA official.

FDA teams picked up stocks of Nutralite Fat Spread (Zydus Wellness Pvt Ltd), and Amul Lite and Delicious (Gujarat Cooperative Milk Marketing Federation Ltd) from Goregaon, Panvel, Nashik and Aurangabad.

“Labels on these products declared them as ‘zero cholesterol’ and ‘low fat low cholesterol’, but these claims do not match the standards laid down in the Schedule I (Nutritional Claims) of Advertising & Claim Regulation, 2018, of FSS Act, 2006,” said the official.

As per the new rules, products with ‘zero cholesterol’ label could have cholesterol and saturated fatty acid level of up to1.5gm/100gm. “But the seized products had levels of over 35gm per 100 gm,” said the official. Nutralite Fat Spread had 35gm of saturated fats, while both Delicious Fat Spread and Amul Lite had 37gm each.

According to industry experts, FSSAI tweaked the labelling rules six months back, and companies had sought more time to implement the changes.

R. S. Sodhi, managing director of Gujarat Cooperative Milk Marketing Federation Ltd., manufacturer of Amul products, said, “The FSSAI advisory was dated June 28, 2019, and came into effect on December 28, 2019.’’

The company had written to FSSAI a few months ago seeking more time to implement the changes in labelling. The stocks seized were manufactured before the ‘implementation’ date, said another official.

A spokesperson for Zydus Wellness Pvt

Ltd said, “We cannot comment on the matter as the company is yet to receive

Our products are regularly tested to conform to the standards prescribed. We shall reply to the notice once we receive the same.”

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Indian Dairying; Tough time ahead says Rahul Kumar of Lactalis India

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n India, entire dairy fraternity saw unusual flush season this year when milk production remained low & first time in history, milk prices kept rising during flush season. On 18th December 2019, I shared my thoughts on situation of milk in INDIA & raised RED ALERT. Nothing changed much thereafter except milk availability remained low & commodity prices eg smp & butter kept moving up. Can we believe INDIA has shortage of milk? Many don’t believe or don’t want to believe! NDDB’s proactive actions have been missing, which has mandate to assess milk situation across nation & take corrective actions to ensure nation has enough milk to feed 1.25 billion Indians at reasonable price.

We can see another round of consumer price increase of milk in major parts of the country within a week! Is it not responsibility of NDDB to inform government about real picture of milk situation so that appropriate actions can be taken in time. If our milk production is down by 5% & market growth is 5% , we have deficit of 10% of milk demand .

INDIA produces 500 million liters of milk

per day so shortage is about 50 million liters per day which has to be filled without doubt. This can be done only by import of SMP & Butter so that deficit can be minimized. Procurement prices are up which is good for farmers but high procurement prices won’t yield more production of milk & it must be understood.

Government of India has to act in time & import min 100,000 T of SMP & provide to all dairies, be it co-operatives or

private for strictly using for liquid milk sale to consumers. We are at the verge of disaster as in coming summer SMP rates would touch INR 400 per kg (USD 5600 per MT), 70% higher than current global SMP prices! Even at this price there won’t be availability of SMP. Same situation shall be of fat prices. Last time INDIA imported SMP about 8 years back & now the same situation is haunting us.

Government and NDDB must act fast as delay in import shall in fact harm farmers as SMP must not be imported when next flush season knocks the door. INDIA needs it now & before March to JUST take care of the coming lean season.

I have no doubt Indian dairy farmers shall be again motivated to produce enough milk for INDIA. However as of now, It’s again Red Alert.

Dairies follow pursuit after onion cry

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meeting related to dairy was scheduled on January 3rd 2020, and was chaired by the secretary of the Department of Animal Husbandry & Dairying. The meeting was conducted to discuss the overall activities and availabilities of milk and also stocks of preserved commodities with dairies.

The Central Govt had called for a meeting on the above date of all leading dairies brands, both cooperative as well as private specifically “to review the milk situation in the country” in the wake of the recent Rs. 2-3 per litre increase in pouch milk prices by Amul, Mother Dairy and other major brands.

According to some reports and findings most of the dairies have reported lower milk procurement this year, including in the “flush” period after October, when cattles generally yield more milk this time of the year because of good fodder, water availability, and

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most importantly reduced body stress from high temperatures and humidity levels on the retreating summers.

The meeting was conducted to discuss the overall activities and availabilities of milk and also stocks of preserved commodities like skimmed milk powder (SMP) and white butter with dairies. The Centre also reviewed the trend in procurement rates being paid to farmers and consumer prices of milk and milk products.

After what the fate onion has met this year, the reason for the fated onion was the degree of shortage in production and storage was not predicted correctly in advance well leading the onions with the retail prices exceeding their limit to Rs.140/kg which has left India to cry upon the uncut onions. The Narendra Modi led-government does not want to repeat the same disaster with another essential commodity-MILK. The Modus Operandi in dairies usually is to convert the surplus milk that they receive during the “flush” season (October-March) into SMP, WMP and white butter/fat. These preserved products are later used and reconstituted into liquid milk

25 for the “lean” summer and monsoon months (April-September). This is the very time when demand for milk increases. Consumption of milk products like curd, yogurts, lassi, chaach, ice-creams, chilled flavoured milk and other products run high during summer season– even though the production of milk, especially by buffaloes, drops significantly.

Prolonged unseasonal rains were witnessed beyond October and some weeks of November leading to malformed growth of fodder not helping to accumulate enough dry hay for the cattles. As a result, the “flush” season has barely taken off, with SMP prices presently reigning at Rs. 300-350 per kg, double what it was before. The procurement price paid by dairies for standard cow milk with 3.5 per

cent fat and 8.5 per cent solids-not-fat (SNF) has also increased from Rs. 19-21 to Rs. 29-31 per litre in the last one year.

Last week, ice-cream and frozen desserts manufacturers met with Union Animal Husbandry, Dairying and Fisheries Minister, Giriraj Singh, pursuing lowering of import duties on SMP and butter oil, which at present are at 60 % and 40 %, respectively. Ice-cream contains around 21% milk solids (10 % fat & 11% SNF/ SMP), while frozen desserts are made from 11% SNF from milk and 10% vegetable fat.

However, Amul has opposed imports, pointing out that farmers suffered low milk prices for three successive years from 2016 to 2019.

Rs. 40-crore dairy plant to come up at Sabbavaram ‘Latest technology to ensure efficient cold storage and minimum use of power’ dairy processing plant will be established by Creamline Dairy Products Limited (CDPL) with an investment of Rs. 40 crore. It is coming up at Sabbavaram near Visakhapatnam city.

The company, which produces milk and milk products suchs as curd, buttermilk and lassi under the brand name ‘Godrej Jersey’, is a leading private dairy player in South India.

Visakhapatnam being the largest metropolis in the State, the new plant will help Godrej Jersey consolidate its market position. The plant will be equipped with the latest technology for efficient cold storage and minimum use of water and power. The machinery and various components of the processing lines have been imported, a release quoted CDPL Chief Executive Officer Raj Kanwar as saying according to thehindu.com.

“Milk is an easily available protein source and it can be consumed in diverse ways to suit the taste buds. The commencement of our new dairy processing plant gives us an opportunity to meet the requirement of consumers in Vishakhapatnam, East Godavari, Vizianagram and Srikakulam districts,” said the CEO. Godrej Jersey procures milk from local farmers to offer the best quality milk, curd and other dairy products, he said, adding that the facility is certified under ISO 22000 and FSSAI norms and industry best practices are followed to ensure that the products have health standards.

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Even retail prices of milk for consumers hiked by a sheer Rs. 4 per litre during this period.

Allowing imports now, when prices are just recovering, will hit farmers hard, more so given that their cost of feed itself has shot up by roughly 30%. All this will dis-incentivize production to the disadvantage of consumers.

The dairies further claim that the onset of winter and the rains, too, stopping should help normalize milk supplies, thereby easing the price burden on SMP as well. Considering the whole scenario, it’s a tough call for the central government to balance the interests of milk consumers and producers. It’s a scene of wait and watch!!

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Giriraj Singh: India is the ray of hope of global dairy industry, milk production up by 36.35% in Modi era

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he Union Minister for Fisheries, Animal Husbandry & Dairying Giriraj Singh today addressed entrepreneurs, milk producer farmers, academia and media on the occasion of National Milk Day, 2019 at Pusa in New Delhi.

Singh thanked Prime Minister Narendra Modi for protecting the interest of 10 crore farmers by not joining Regional Comprehensive Economic Partnership (RCEP). He said that Modi has always given prime importance to the betterment of ‘gaon gareeb kisaan’, and RCEP was not in favour of farmers. He further added that Modi had said that he cannot turn away from the needs of India’s farmers.

Singh stated that milk production has increased significantly from 137.7 million tons in 2013-14 to 187.75 million tons in 2018-19, thereby indicating an increase of 36.35%. Similarly, the per capita availability of milk increased from 307 grams in 2013-14 to 394 grams in 2018-19.

He also noted that the annual growth rate of milk production during the period 2009-14 was 4.2%, which has increased to 6.4% during 2014-19. The annual growth rate of world milk production has increased by 1.2% during 2014-19.

Singh stated that India is the ray of hope of the global dairy industry with opportunities galore for the entrepreneurs global-

ly. He added that since the last 20 years, India continues to be the largest producer of milk in the world and this phenomenal increase is due to several measures initiated by the Union Government to increase the productivity of livestock. Singh said that the livestock sector contributes significantly towards livelihoods and security net for the landless and marginal farmers. About 70 million rural households are engaged in dairying in India with 80% of the total cow population.

Singh noted that during the last 15 years, milk cooperatives have converted about 20% of milk procured into traditional and value-added products that offer about 20% higher revenue, and this share of value-added products is estimated to increase to 40% by 2023-24.

Addressing the gathering, Minister of State for Animal Husbandry, Dairying & Fisheries, Sanjeev Kumar Balyan said that the 6.5% growth rate is still low due to the base effect but this will change as the Ministry is ensuring all policies and schemes are being formulated for improving the quality of livestock and quantity of milk. Balyan thanked Modi for setting up a separate Ministry for Fisheries, Animal Husbandry & Dairying so that emphasis can be laid on their development.

He said that resources of the Government are limited and the private sector should also support the initiatives of the Government. There is a perception in the minds

of the people about milk adulteration and it needs to be changed, he added. Minister of State for Animal Husbandry, Dairying and Fisheries, Pratap Chandra Sarangi said that technology should be harnessed properly for improvement of the sector overall. He observed that breed improvement can be done more innovatively and policies should be made to ensure both quality and quantity of domestic production.

The Secretary, Department of Animal Husbandry and Dairying emphasized that Government has initiated a number of dairy development schemes in order to meet enhanced demand of milk through domestic sources by laying special emphasis on raising milk production through improved productivity and health of our dairy animals. In this direction, a new scheme has been launched by the Prime Minister called National Animal Disease Control Programme (NADCP) with an allocation of Rs 13,343 crores for complete control of Foot and Mouth Disease (FMD) and Brucellosis in the country.

Nationwide Artificial Insemination Program for enhancing AI coverage thereby increasing milk production and productivity was also launched by Modi. The Department of Animal Husbandry is also working on the convergence of schemes with those of other Departments and Ministries so as to double the income of farmers.

FSSAI removes ammonium sulphate from milk adulterants under Testing Scheme

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SSAI has removed ammonium sulphate from the list of adulterants, for which dairy plants were asked to conduct checks under the Scheme of Testing and Inspection.

The country’s apex food regulator, in this regard, issued a notice containing a revised list of adulterants to be tested under the said scheme, which has to be followed by dairy processing plants for monitoring of internal controls to ensure safe and good quality supply of milk and milk products to consumers. The scheme was launched in October 2019, after the release of National Milk Survey. A senior

official with FSSAI said, “After a careful review of scientific opinion, the scientific group reached to a conclusion that ammonium sulphate may also come into the milk naturally, and may not be considered as a contaminant as earlier thought. It was noted that ammonium sulphate is allowed as an additive in certain foods in several countries.”

“Before releasing National Milk Safety and Quality Survey 2018, a meeting of stakeholders was held on September 9, 2019. This group of stakeholders was of the view that while incidents of adulteration cannot be ruled out, but these are

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restricted to few areas and in times when there is large demand-supply gap,” he added.

“Such incidents can only be tackled by having strict vigil in such areas. The stakeholders’ group further deliberated on presence of ammonium sulphate in milk,” the official stated. Overall, the dairy plants need to test for nine physical, chemical/compositional parameters, 12 adulterants, four chemical contaminants and four microbiological contaminants, besides testing for water supply as per IS 10500.

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Pricing Trends in Dairy Products: 2020 National Pricelist

International Pricelist

Domestic milk and milk products Price:

International milk and milk products Price:

Source: USDA Source: Market watch

Source: USDA

Source: Market watch

Source: USDA

Source: Market watch Source: USDA

Maharashtra’s first all-women dairy co-operative opens for business

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he first all-women dairy co-operative in the state, Maval Dairy Farmer Services Producer Company Ltd, opened for business. on 10th February 2020. “Today is the day we waited each day for the last four years,” Radhatai Jagtap, the vice-chairman of the company, said during the opening of the enterprise while her colleagues in the crowd listened to her in rapt attention and her board members nodded in agreement from the front row seat.

The seeds of this dream were sown some four years back when a team of officials from Tata Power met Radhatai and her few colleagues to possibly form a dairy co-operative in Maharashtra. Since then it has been a story of chipping away at the dream, one day at a time — all the while selling a story of hope and gaining equity.

The share capital of the firm was Rs 1,000 per member, all of them farmers. Today, a new membership to the firm costs Rs 5000, for which the 1,200 incumbent

duce, they will realise better money for their efforts,” Bharati Shinde, chairman, Maval Dairy Farmer Services Producer Company Ltd, said.

women members have all paid too. It was not a simple journey, the women members said, while recounting the several challenges, including multiple clearances, bureaucratic laxity and general non-belief among the constituents. All of these, however, were overcome by the help from officials, MPs, MLAs, Tata Power and the project partner — ALC India’s intervention, they added.

“We told them again and again that once the farmers become the owner of the pro-

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At present, the co-operative is procuring 6,000 litres of milk per day from 26 villages. “The aim is to expand this to a 50,000 litres per day and also make more milk products out of the produce for better realisations,” Shinde said.

The woman’s team — all of whom had no exposure to formal business — were trained in enterprise building, soft skills, corporate governance by a team of ALC India and Tata Power officials. “The milk will be initially sold in Pune under the Creyo brand and will be targeted at premium customers, housing societies and hotels,” said GV Krishna Gopal, co-founder, ALC India.

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FSSAI launches Food Safety Mitra for ease of doing business, job creation

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n a bid to improve the ease of doing business, apex food regulator Food Safety and Standards Authority of India (FSSAI) launched a scheme --Food Safety Mitra (FSM). The scheme will support small and medium scale food businesses in compliance to the food safety laws.

portunities for youth, particularly with food and nutrition background. The FSM would undergo training and certification

by FSSAI to do their work and get paid by food businesses for their services,” said Pawan Agarwal, Chief Executive Officer, FSSAI.

level,” he said. A Food Safety Mitra is an individual professional certified by FSSAI who assists in compliances related to FSS Act, Rules and regulations with three avatars viz. Digital Mitra, Trainer Mitra and Hygiene Mitra depending upon their respective roles and responsibilities.

FSSAI has said that the scheme will lead to improved ease of doing business by creating a transparent and organized ecosystem supporting food businesses wherein food businesses will be able to get trained service providers at fair prices - lowering the costs of compliance. “Apart from strengthening food safety, this scheme would also create new employment op-

“FSM opens a new dimension to food safety administration by augmenting government capacity and providing services to food businesses, particularly small and medium food businesses in the area of registration and licensing, training and hygiene rating. Through FSM, FSSAI plans to engage motivated individuals with the food safety ecosystem at ground

The FSSAI has also written to various states to implement the scheme properly.

It has asked that in order to kick start the scheme, the assistance of the Network of Professionals of Food and Nutrition in India chapters of respective States (where ever they exist) may also be taken.

A Seminar on Packaging Solutions jointly organized by IDA HQ and Messe Muenchen India

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DA HQ along with its Benefactor Member of IDA, Messe Muenchen India had organized a seminar on 12th December 2019 at Pragati Maidan, New Delhi.

The seminar was scheduled during the

Rajorhia, President-IDA. While, inaugurating the seminar, Dr. Rajorhia said that single-use plastic container with less than 50 microns should not used as food articles. There are many issues related to cost of packaging and its self life which will be deliberated by our eminent speakers.

While Shri Sangram R Chaudhary advocated for nature-based packaging. He started his talk with Edible food packaging which is basically food wrapped in food.

Drink Technology India (DTI), organized

by Messe Muenchen India, dedicated to the dairy, liquid food and beverage industries at Pragati Maidan, New Delhi between 12-14 December, 2019. It was a business opportunities for the dairy, liquid food and beverage industries along with a focus on new technological innovations through its exhibition.

The theme of the seminar was “Packaging Solutions for the Dairy Industry.”

The seminar was inaugurated by Dr. G.S.

It takes away the plastic and paper waste that is created from packaging foods and instead wraps it in something that’s edible. The idea is that once you are done eating the food inside the package, you finish off the package too.

He also talked about intelligence packaging using QR code to get the feedback directly from consumers. Mr. Kuldeep Sharma reminded the participants about the type of packaging adopted since early 1950s and the current available options

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for the food and dairy sector. Raising the importance of business of packaging.

Mr. Madhav Chakraborty spoke about the different packaging material available for milk and milk based products and the challenges being faced by the industry.

He advocated for enzyme based and catalyst based biodegradation, Polypropylene; Polyethylene Terephthalate; HIPS is widely used in the food packaging industry; composting and recyclability.

While concluding his talk, Dr. Narendra P. Raju said that plastics have been playing a major role in dairy industry. However, alternative solutions to replace single-use flexible plastic are yet to be done. He also said that we need to develop novel intelligent packaging systems to suit Indian dairy products.

Ms. Michele Jamezoc talked about FFS technology supporting Indian dairy market. This technology supports from farm to fork. She said that with the use of FFS technology, we can reduce the supply chain cost; packaging cost can be reduced up to -60% besides many additional advantages. Mr. Pranay Kumar spoke on Biodegradable plastics and solution for plastic waste.

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Chr. Hansen invites the dairy industry to partner for a sustainable future

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ocial responsibility is an integral part of Chr. Hansen’s vision to improve food and health for current and future generations. The global food ingredient company has been acknowledged for its sustainability efforts by being ranked the world’s most sustainable company by Corporate Knights in 2019 and cemented its position in the world elite of sustainable companies, coming in second on the list this year.

“We are honored that our efforts to work for a better world together with our customers are valued. We improved our total score against Corporate Knights’ indicators, and although it was not enough for a first place, we are still ranked as the number one most sustainable food ingredient company. This reinforces our unwavering commitment to the Power of Good Bacteria™ and a future defined by natural ingredients,” said CEO Mauricio Graber.

With 82% of its revenue directly support-

ing the UN Global Goals, Chr. Hansen has committed to advancing the adoption of bioscience solutions to help develop a more sustainable future. By partnering with Chr. Hansen, customers are enabled to strengthen their own sustainability profile by producing more with less, reducing waste, minimizing their carbon footprint and replacing artificial ingredients.

The dairy industry can rely on natural

One day seminar at SGIDT,Patna

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ecently, 1 Day Seminar was organized at Sanjay Gandhi Institute of Dairy Technology (SGIDT), Patna .The theme of the Seminar was “Supplementation of Probiotics through fermented Dairy Products”. It was attended by the students of the institute and Bihar Veterinary College. The Seminar was followed by an open house discussion in which the students and the faculty members of Bihar Animal Sciences University debated on the emerging issues of importance to human health viz-a-viz the fermented dairy products.

Dr. Prakash Halami from CFTRI was the invited speaker. While inaugurating the Seminar the ViceChancellor, Dr. Rameshwar Singh raised some key issues relating to the traditional dairy products and their future scope in international market with proper processing and packaging.

Dr. B.S. Beniwal, Dean, SGIDT apprised the students about the therapeutic values of such dairy products. Dr. Sonia Kumari who coordinated the event also spoke on the recent advances in the field of probiotics.

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solutions for healthy and safe dairy products, including: › Innovative cultures for traditional dahi › Probiotics, sugar reduction and high protein › Tests and equipment for antibiotics control For further information, please visit www. chr-hansen.com. You may also write to inccs@chr-hansen.com.

About Corporate Knights Corporate Knights Inc. includes the sustainable business magazine Corporate Knights and a research division that produces rankings and financial product ratings based on corporate sustainability performance. About the Global 100 Most Sustainable Corporations in the World: The Global 100 is an annual project initiated by Corporate Knights, the company for clean capitalism. Launched in 2005, the Global 100 is announced annually on the sidelines of the World Economic Forum in Davos.

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Govt. initiative for encouraging private investments in dairy sector

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HRI ATUL CHATURVEDI, IAS, Secretary, Ministry of Animal Husbandry, Dairying and Fisheries, Govt. of India has taken anoble initiative for encouraging private investments in dairy sector as a key for meeting the target of Govt. of India for doubling farmer’s income. The livestock sector is growing at nearly eight per cent per year which is significant for developing the rural economy and employment generation.

Shri Chaturvedi is studying some of the successful models in dairy farming and product manufacturing in the private sector. Recently, he has visited M/s Hatsun Agro Product Ltd., a Chennai based company. Shri R.G. Chandramogan, Chairman and Managing Director of Hatsun Agro interacted with Shri Chaturvedi and explained the working on the organization. Shri Paneerselvam, who owns 50 cows, is a leading dairy farmers in Tirupur

district. Shri Paneerselvam greatly appreciated the efforts of Hatsun Agro and his milk fetches on an averages `31 per litre which is deposited to his bank account directly. Hatsun Agro has tagged over 6.5 lakh milch animals that account for about 70 per cent of the cows supplying milk to the country. Hatsun Agro handles over 35 lakh litres of milk on daily basis with a diverse product range. Hatsun products have earned a brand value.

India Food Safety Summit 2019

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TWO-DAY India Food Safety Summit 2019 was organized by Synnex Group during 5-6 December, 2019 at Hotel Vivanta by Taj, Dwarka, New Delhi.

The summit brought the entire ecosystem of the Food Safety and Food Processing industry of F&B manufacturers, regulators, analytical services and testing companies, consultants etc. at one global platform to network, gain insight, share knowledge and discuss the best practices in food quality and safety systems with

FSSAI’s initiatives. Amongst the industry leaders Mother Dairy Fruit and Vegetable Pvt. Ltd.; Dudhsagar Dairy; Hatsun Agro; ITC Foods Ltd.; Nestle India Pvt. Ltd.; Britannia Industry Ltd., Ananda Dairy; Patanjali; Heritage Foods Ltd., Parag Milk Foods Ltd.; Haldiram Snacks Pvt. Ltd., Sunfresh Agro Industry Pvt. Ltd.; Cargill India, etc. participated in the event.

During the two-day Summit, President-IDA Dr. G.S. Rajorhia was requested to Chair a session titled “CEO Panel – Dairy Safety and Quality – Where are we?”. Mr. R.S. Dixit, Chairman, Ananda Dairy; Mr. N. J. Baxi, Managing Director, Dugdhsagar Dairy and Mr. J.S. Murthy, Head, Dairy Division, Heritage Foods Ltd. shared their views. A total of 8 Sessions were held during the two-day event.

Dr. Rajorhia talked about the outcome of the National milk survey conducted by the FSSAI. He expressed that only 17%

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raw milk samples were found adulterated against the publicity given to milk quality by press and media. During the concluding session, India Food Safety Excellence Awards 2019 were handed over by the Chairperson, FSSAI, Mrs. Rita Teotia. While addressing the award distribution ceremony, Mrs. Rita Teotia said that a perception is held that foods are not healthy in India and this is the challenge before us.

Under the category of Technology Innovator of the Year 2019, Heritage Foods Ltd. received the award. While Dairy Champion of Year 2019 was bestowed to Madhur Dairy Gandhinagar, the Food Company of the Year 2019 was given to Britannia Industries Ltd. The CEO Dairy Company Award of the Year 2019 was received by Shri Sangram R. Chaudhary, Managing Director, Mother Dairy Fruit and Vegetable Pvt. Ltd. The Dairy Company of the Year 2019 was also received by Mother Dairy Fruit and Vegetable Pvt. Ltd.

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Hassan Milk Union chooses GEA aseptic bottling technology

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In early 2019, the Hassan Milk Union, which is operated by the Karnataka Milk Federation (KMF), recognized this opportunity and decided to make it a reality byenlisting the help of technology partner GEA.

taste that can easily be tainted when products are exposed to heat.Aseptic bottling, however, avoids this issue by ensuring that the product is filled into sterile bottles and sealed under sterile conditions.

This process prevents bacteria from entering the product,thereby ensuring that it is shelf stable, and for many months, even if transported and stored outside of a cold chain. In India, cold chain distribution is quite challenging, therefore any product that can deliver on freshness, even during hot summer months, is sure to appeal to a broad target audience.

Milk and flavored milk products are nutritious, healthy and delicious, so it’s hardly surprising that consumer demand throughout India is on the rise.People particularly enjoy the fresh taste of these products – a

The Hassan Milk Union,well known forthe Nandini©dairy products, awarded GEAin 2019 to design and implementa complete aseptic bottling line for flavored milk products and products containing

he aseptic production of drinking milk and flavored milk products is a very lucrative business in India.

Aseptically bottled products provide a stable shelf life, even at the elevated ambient temperatures reached in the central Indian sub-continent.

fruit and fibers.The new aseptic bottling line at Hassan will be commissioned in Q1 2020 and will be capable of bottling 30,000 x 200 mm bottle an hour.

Since the bottles are blown on site, Hassan Dairyhas maximum flexibility when it comes to the design of their PET bottles while minimizing any contamination in what is, essentially otherwise an open factory.

The bottles are sterilized using 6th-generation peracetic acid technology (PAA) in which the sterilant is sprayed into each bottle under high pressure providing both a chemical and mechanical sterilizing action to ensure each bottle is scrupulously cleaned before it enters the filling station.

33% Nabard subsidy to poor farmers, Dalits for setting up dairy farms

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n a good news for dairy farmers of the district, the dairy department has announced a few programmes that would benefit those ailing from economically weaker sections.

Giving more information, Dilbagh Singh Hans, deputy director (dairy department) of Ludhiana said, “Special programmes have been started for diversification in agriculture and for uplifting the living standards of weaker sections, particularly scheduled castes (SC), by training them in dairy management.

Under the scheme of promotion of dairy farming as livelihood for SC beneficiaries, chosen candidates will be imparted training in artificial insemination, pregnancy diagnosis, diseases in animals as well as how to grow green fodder through the year and milk handling.”

Dr Hans also added that the training provided will be comprehensive and the candidates will also be shown films related to this profession to expose them to industry standards and expectations.

On the completion of the training course, the candidates will then be awarded with certificates as well as scholarships.

Candidates who successfully complete the training will be eligible for easy loan from banks, enabling them to proceed further.

National Bank for Agriculture and Rural Development (Nabard) would also be providing 33% subsidy for setting up of dairy farms.”

Hans had urged youngsters from SC category to take full advantage of the training programme as well as other schemes of the department and set up their own businesses.

He said selection of candidates during training and later for imparting benefits,

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will be carried out on January 13 at district-level offices.

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Banas Dairy procures record 68.93 LLPD milk

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he Banaskantha District Co-operative Milk Producers’ Union Ltd, popularly known as Banas Dairy, has registered a new record in milk procurement.

Asia’s largest dairy union has procured 68.93 lakh litres milk per day (LLPD) up against 68.89 LLPD which it had procured last year, Banas Dairy’s chairman Shankar Chaudhary said. He also said that the new record in milk procurement became possible because of hard work

of women, who are the backbone of the procurement network. “Dhanera taluka in Banaskantha this year has been highest milk supplier to our dairy.

Being on Rajasthan border, it has benefit to get the milk from the neighbouring state as well,” he said, adding that the dairy union is planning to add Dhanera centre as a “dairy unit” - a status of branch of the largest dairy.He also appreciated Union government’s decision of considering the appeal of women milk producers by

refusing to sign the Regional Comprehensive Economic Partnership (RCEP) agreement. “RCEP would have ruined rural economy of our district which is largely dependent on dairy farming,” he said.

Dairy’s in-charge managing director Kamraj Chaudhary termed Monday as a day when the dairy added additional feather in its cap by breaking all the previous records of milk procurement.

Dairy farmers to get Rs. 2 more per litre from Jan 1

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he Bangalore Urban, Rural & Ramanagara District Co-Operative Milk Producers Societies Union Ltd (BAMUL) has announced a Rs 2 per litre hike in the milk procurement rate payable to dairy farmers with effect from January 1. However, the price payable by consumers remains unchanged.

BAMUL chairman Narasimha Murthy said dairy farmers will now get Rs 28 per

litre from the previous Rs 26. BAMUL currently receives around 16 lakh litres of milk per day from 12 different taluks in Ramanagara, Bengaluru Urban and Bengaluru Rural districts.

Karnataka Rajya Raithara Sanga president Kodihalli Chandrashekar said, “I also supply milk to BAMUL. The two-rupee increase is welcome but it is not sufficient. The government should understand

that the production cost is on the higher side and should also consider increasing the retail cost of milk.” Kavitha Kurugunti of Alliance for Sustainable & Holistic Agriculture said, “Hike is not good enough, but it is always a good start.”

“We have also placed a request with the authorities to increase the retail price of milk. Compared to other states we sell milk for a much lesser price,” Murthy said.

Set up cow hostels for city dwellers: Kamdhenu Aayog

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f the big city and its space crunch has thwarted your dream to own a cow, the ‘Rashtriya Kamdhenu Aayog’ (National Commission for Cows) has an idea that could allow you to have fresh milk from your own indigenous breed.

The newly constituted body has proposed that the Centre and states allot 10-15 specifically earmarked areas for ‘cow hostels’ in every city or urban area for city dwellers interested in not just consumption of the milk but also generating revenue from it.

“I have already written to the Urban development ministry requesting it to make a guideline for ‘cow hostels’, which can be incorporated in urban planning framework across the country,” Aayog chairman Vallabhbhai Kathiria told media.

Milk prices could increase by Rs. 8-10 in summer due to fall in production, fodder shortage Stakeholders ask Modi govt to import milk & milk products to create buffer stock. This would make India a net importer for the first time since 2011-12.

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shortage of fodder and a resultant decline in milk production and procurement has meant that prices of the essential item could increase by Rs 8-10 in the summer.

Citing this dairy shortage, multiple milk federations and the Indian Ice-Cream Manufacturers’ Association (IICMA) have written to the Narendra Modi government to import milk and milk products, in order to create a buffer stock of about 65,000 tonnes of skimmed milk powder and keep the prices in check.

India’s annual consumption is about one

lakh tonnes, so they said this should be the minimum buffer stock. This, in turn, could make India a net importer after almost a decade — in 2011-12, the value of dairy imports stood at Rs 22.5 crore.

An official from the Ministry of Animal Husbandry, Dairying and Fisheries said milk cooperatives as well as private dairies have reported 10-15 per cent lower procurement over the “flush” season of October to March, when milk production goes up 50 per cent. “So, the situation will be even more grim in the lean period of April-September,” the official said.

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“However, this has resulted in better remunerative prices for farmers, as in states like Maharashtra, Gujarat and Karnataka, farmers are now getting Rs 31-32 per litre for cow milk, as compared to Rs 21-22 per litre a year ago,” he added.

This shortage in milk supply could also result in an increase in the price of dairy products like skimmed milk powder well beyond Rs 400 per kg. Skimmed milk powder prices have already hit Rs 300350 per kg compared to Rs 150-200 per kg last year.

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Coca-Cola gets full ownership of dairy brand Fairlife

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oca-Cola acquired the remaining stake in Fairlife from its joint venture partner Select Milk Producers, a dairy cooperative. Coca-Cola previously owned a 42.5% minority stake. Financial terms of the deal were not disclosed.

is working to build a new facility in Arizona. Although the brand will still operate as a standalone business, building another facility expands its reach and its potential to grow.

Fairlife, which launched in 2012, started with its Core Power product, a high-protein milk shake, and has since expanded into a wide portfolio of value-added dairy products. Fairlife will continue to operate as a stand-alone business based in Chicago.

This purchase makes sense for Coca-Cola because the company is working to become a “total beverage company” through acquisitions.

Fairlife “plays an important part in the beverage company’s strategy to continue growing as a total beverage company as it innovates to bring people more new products that meet their changing lifestyles and needs.

Under the tenure of Coca-Cola’s CEO James Quincey, the beverage giant has been moving aggressively to diversify the company’s portfolio beyond its iconic sodas. Its decision to fully acquire Fairlife is the latest step in that ongoing process.

the acquisition closes. In 2018, Fairlife launched in Canada and the company is continuing to expand its production in the U.S. Fairlife already has production facilities in Michigan and Texas, and it

Coca-Cola has acquired brands in a variety of growing, trendy categories, such as Honest Tea, Topo Chico sparking mineral water, Suja Juice, Zico coconut water and Costa Coffee. Coca-Cola’s growth strategy, fuelled in part by a move toward better-foryou beverages, is unlikely to end anytime soon.

Despite facing challenges with the brand’s reputation in 2019, value-added dairy has been a growing sector in the U.S. and one that could help Coca-Cola going forward.

Fairlife’s ultra-filtered milk, a higher-protein and lower-lactose product, debuted in 2014. Sales have grown by double digits each year, including 42% in the first quarter of 2019. Fairlife reached more than $500 million in retail sales last year, according to Nielsen AMC figures provided by Coca-Cola, so it makes sense that Coke would want to wholly own this brand.

Fairlife has expanded its offerings in recent years, growing from its filtered milks to high-protein recovery and nutrition shakes and drinkable snacks. Fairlife has already benefited from Coca-Cola’s reach, with its products distributed through the Minute Maid distribution system and Coca-Cola bottlers.

Growth will likely continue to be a major goal of the brand when

DAIRY TECH INDIA

EL 31/5, J-Block, MIDC Bhosari, Pune-411026 Tel.: 020-27130100/8446001272 | Mob: 9822028137 E-mail: dairytechindia@gmail.com Website: www.dairytechequipment.com/www.dairytechindia.net

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Sexed semen for dairy farmers at Rs. 100 per vial by 2020, says Giriraj Singh Giriraj was addressing the inaugural function of 14th Progressive Dairy Farmers Association (PDFA) International Dairy and Agri Expo 2019 at Jagraon in Ludhiana.

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nion Minister Giriraj Singh at the 14th PDFA International Dairy and Agri Expo 2019 at Jagraon in Ludhiana, said that the dairy farmers will be provided with sexed semen for Rs. 100 per vial by 2020 so that buffaloes and cows produce female calves only.

He was addressing the inaugural function of 14th Progressive Dairy Farmers Association (PDFA) International Dairy and Agri Expo 2019 at Jagraon in Ludhiana. Jagraon is said to be the largest cattle mandi (sale and purchase market) in Punjab.

“The Union government is committed to provide sexed semen to dairy farmers to improve the quality of milch cattle, especially buffaloes and cows. The technology would help dairy farmers ensure production of only female calves, which would eventually put an end to the practice of abandoning the male calves that

later posing a major threat to human life in the form of the stray cattle. By 2020, sexed semen would be provided to the farmers for only Rs. 100 per vial, which currently is available for Rs. 600 per vial (with subsidy), whereas its actual cost is Rs 1,200 per vial,” said the Animal Husbandry, Dairying and Fisheries minister.

He informed that under this project, 600 villages have been chosen across country, where 200 cattle from each village would be provided free breeding with quality sexed semen.

He added that the government is also working to bring improvements in Embryo Transfer Technology (ETT) so as to ensure production of quality livestock.

ETT could help in speeding up breed improvement, which would fetch better prices to the dairy farmers due to higher milk yield, he added.

For the development of the fisheries sector, Singh said that parts of Punjab and Haryana, where farmers suffer due to saline water, prawn and shrimp farming would be promoted.

While speaking to media persons, he said that the Centre has decided not to allow import of milk from foreign countries.

To safeguard the interests of farmers, the government would also terminate the contracts it had for this purpose under the World Trade Organization (WTO).

He said that new pro-farmer policies are being formulated, after which a dairy farmer owning two cattle would have an annual income of Rs. 3 lakh. He also announced that more than Rs. 13,500 crore would be spent by the union government to ensure that the milch cattle do not suffer from any diseases.

Alexa, tell the kids to‘eat right’: FSSAI

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ood regulator FSSAI ties up with Amazon’s virtual assistant, Alexato promote healthy eating habits in children. “A key constituent of the ‘eat right’ campaign is towards children and to address this audience, there are a number of interventions that are based on pulling in these young minds, rather than pushing out content,” said FSSAI CEO Ratna Bhushan.

In a first, the national food regulator has tied up withe-commerce giant Amazon’s virtual assistant Alexa is setting up ‘eat right’ labs in schools, looking to include children in the dialogue on healthy and safe eating.“

A key constituent of the ‘eat right’ campaign is towards children and to address this audience, there are a number of interventions that are based on pulling in these young minds, rather than pushing out content,” Food Safety & Standards Authority of India chief executive officer Pawan Agarwal said. The programmes are aimed at reaching youth who use Al-

exa regularly and to work with schools to deliver meal plans based on eating right, he said. The move comes after the Central government clamped down on junk foods in schools, banning the sale of packaged foods high in fat, salt and sugar in their canteens, messes, hostel kitchens or within 50 metres of their campuses.“Millennial are more conscious about their diet.

A lot of them live in villages but technology is closing the rural-urban divide. Virtually, they are in the same space as urban consumers and it’s aspirational for them to also eat right. We are aware of this,” Agarwal said. FSSAI, the nodal agency under the ministry of health and family welfare, will use technology extensively to drive conversations on safe and healthy food.

“We want this to become a mainstream conversation and we’re using technologies like virtual and augmented reality to bring in school and college students,” he said. The ‘eat right’ campaign is linked with concepts such as setting hygiene pa-

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rameters for street vendors and hygiene ratings for restaurants, hotels and cafeterias.

In a related development, FSSAI’s “clean street food hubs” under which it identified clusters including street vendors, and trained and mobilised them, is being scaled up nationally from 20 such hubs presently.

Besides, milk testing and inspection of dairy plants will come into effect starting this month, with penalties for those not adhering to guidelines.

“There is general despair among citizens that food products such as milk, spices and oil are adulterated. We understand there are problems and that’s why we are doing large scale surveillance to understand the nature and extent of the problem so we can address those,” he said. The regulator is hiring 800-plus employees and taking over central licensing enforcement from state governments.

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Cows decreased by 10 per cent as farmland reduces

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espite a ban on cow slaughter in Maharashtra, the latest animal census has revealed that population of cow progeny has reduced by 10% in seven years, but sheep and goats increased by 4% and 25% respectively.

The state had 1.54 crore cattle in 2012, which reduced to 1.39 crore in 2019. Bullocks reduced by 32%, and breedable indigenous cows by 13%. Exotic and crossbred cows increased by 33.35%, from 21.15 lakh to 28.31 lakh. The state animal

(cattle shelters) to set up fodder relief camps in drought-hit districts. It had spent Rs 32 crore in 2017-18 on 32 gaushalas in 32 districts, while in 2018-19, it covered more gaushalas (150), with a grant of Rs 25 lakh each, spending over Rs 42 crore.

The government had also banned beef and made its sale/consumption punishable by a five-year jail term and Rs10,000 fine.

An official said the key reason for reduced cow progeny was them being ‘unaffordable’ to take care of. “Farmers rear cattle and buffaloes for milk, manure and work, but once they get old, it is uneconomical to rear unproductive cattle,” he said.

Farmers used to sell unproductive cows or old bullocks, and in return would buy calves, but they are unable to sell them after the ban. Poultry too dropped by 4%.

husbandry department spent over Rs 75 crore in two years as grants to gaushalas

Agriculture expert Vijay Jawandhia said a major reason for drop in bullock pop-

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ulation was reduction in size of farmland and huge incentives the state gives for mechanisation. He said under the Green Revolution, chemical fertilisers were incentivised, which resulted in reduction of indigenious cows.

Dutta Kolhe a farmer from Parner village in Ahmednagar district, said, “Why should a farmer keep a bullock if he knows that it has no use in farming?” Mahadev Bandal from Sakurdi village (Satara) said that it was not economical to keep a cow which could not yield more than two litres milk.

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Amul object proposal of industry to import SMP at zero percent duty

mul has objected the proposal mooted by an industry association to import 50,000 tonne of skimmed milk powder at zero duty. In a representation to the government, it said that any such move will hurt the dairy farmers.

“We very strongly object the views and fear expressed by private players and icecream manufacturers of shortage of milk in the country as it is purely motivated for their own benefits as they want cheap raw material and is not in the interest of the farmers or consumers,” said RS Sodhi, managing director of Amul brand owner

Gujarat Cooperative Milk Marketing Federation (GCMMF) in a letter addressed to Pushpa Subramanyam, secretary, Ministry of Food Processing The proposal was given by industry body -CII in the backdrop of firm SMP prices at Rs 280-300 per kg, compared to last year prices of Rs 150 per kg. In summer, when milk production drops, the dairy manufacture liquid milk and other products by diluting milk powder. Ten tonnes of SMP are used to make one lakh litre of milk.

Sodhi said that imports of any quantity are detrimental to the domestic milk producers, in the short and long run. “Price

fell in domestic market for more than one year after we imported 80,000 tonne SMP at zero duty during 2011-12,” he said.

The government should not bother about commodity prices of milk powder which is being used by industry at market rate as it barely represents 5% of total milk powder consumption of the country and it does not have any impact in consumer prices of milk which is critical daily consumption item, he said.

The total SMP consumption of the country is not even equal to 10 days of country’s milk production, he added.

Yak Milk Vs cow Milk

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Serving an important purpose in Dairy sector

until 1933 when the first carton made of waxed paper was introduced in USA & European countries. The development and introduction of plastic materials for packaging in the dairy industry (initially polyethylene in 1940), alone and in combination with paper, resulted in a wide range of containers, termed cartons, suitable for liquid milk.

Mrinal Joshi M.D. Nichrome India Ltd

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ilk is a liquid and therefore requires a container at every stage of movement from the cattle to the consumer. Very early days before mechanization of dairy, the cattle’s udder naturally served as the basic container to protect milk from adulteration and contamination. The cattle was kept in shed and was brought to the doorstep of the customer for milking in required quantity.

In many European countries the cow-keepers could still be found even after the First World War but, for reasons of hygiene and economy, they quickly disappeared. This trend seems to have disappeared with growing demand for milk in towns. Supplying more milk to more customers was seen as growing business.

Thus the notion of steel and aluminium metal cans were made provided with a lid with varying capacities of litres. The introduction of this type of container (until recent years often were called a ‘churn’).

These churns facilitated easy transport by roadways and railway from rural areas to towns, thus contributing substantially to the rapid growth of milk distribution.

Similar containers were also used for retail delivery to the consumer, the milk being dispensed in the street or at the doorstep into the consumer’s container.

The first significant development in the packaging of milk for retail sale came at the very end of last century with the introduction of the process for sterilized milk in which the retail container, the glass bottle, formed an integral and essential part. In the third decade of this century bottling of pasteurized milk developed rapidly, first in America and soon after in Europe. The glass bottle as the retail package for milk remained unchallenged

Gradually the scene changed globally and world took to full automation into packaging and processing of milk to give unadulterated product to their consumers.

Mechanization brought many innovations in production, processing, packaging and sealing in dairy sector alone. Today there are numerous different designs of machines and kinds of packaging material for liquid milk packaging in the market.

With very few exceptions, the equipment and packaging material for each of the systems are produced by a number of companies.

In this write up, we spoke to Mrinal Joshi, MD to Nichrome about its activities in dairy sector. Excerpts follow: Along with other food industry, dairy segment is also growing at a good speed. How has your company geared up to cater to its demands?

Nichrome India has been a pioneer in offering flexible packaging machines starting with first installation in India at Kurla dairy, we continue our endeavor in innovating and are now offering the fastest milk packaging machine for 12000 pouches per hour. To handle such huge production, Nichrome has developed automated secondary packaging system for counting and crating. This modular system can also be incorporated with crate washing, loading and conveying.

Automation in the secondary packaging is highly efficient as it reduces the dependency on manual labor and increasing efficiency with zero errors.

Nichrome, now, also offers mini dairy plants for young entrepreneurs who are looking for dairy processing solution to create their own brands. The small scale dairy plant enable farmers and entrepreneurs to collect the milk locally, process the milk by pasteurization and pack the same for retail sale. Ghee, Paneer, cheese

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or khoya processing modules can also be added to address the surplus milk and can add better Nichrome also helps the farmers to secure easy Agro Bank loans for this plant.

Internet of Things is the future, is your company ready to amalgamate these latest drifts and how?

We have developed NDOIT – Nichrome Data over Internet which is remote monitoring, internet based solutions. Now owners can analyze and plan their production even sitting in their home and also when they are travelling. NDOIT enables them to understand the per hour production, material wastage, machine breakdowns in real time.

Where does Indian packaging and processing industry stand as of today in the international market?

It is one of the fastest growing industries in India. As far as global platform is concerned, there will be heavy demand of innovative packaging solutions which should be reliable as well as sustainable with optimized pricing. This will be the Key factor to be addressed for packaging industries in India.

What support did you get from dairy industry in FY2019 and what are your expectations for FY2020? :Along with traditional milk packaging, we have come across many enquires about the value added solutions for packing of dairy products. We are offering the solutions for Ghee, milk and milk powder packing in bottles, jars and tins, tray packing with MAP for Paneer and Cheese and Pouch packing for Buttermilk and Lassi. We aspire to be the most reliable and quality solution provider for variety of products and integrated solutions in dairy sector.

You mentioned about continuous innovation in dairy sector, can you elaborate.

We have introduced “Advance Heat sealing mechanism” which enables a saving of over 2 lakh rupees per year on a single head machine owning to less running cost and low consumption of consumables.

This will benefit the dairies to increase the profitability in this highly competitive sector. We have designed the system for easy installation without any modification to the existing machine.

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Fire Shutters - Introduction

What is a fire resisting rolling shutter?

A traditional single skin fire resisting rolling shutter looks and operates in a similar way to a standard steel rolling shutter.

The physical differences are that materials used are heavier and there are more fixings required. Gandhi Automations can also provide alternative physical fire shutter products as shown on this website.

Fire Shutter Structural Recommendations The structure supporting the rolling shutter must be a fire resistant separating element (to BS476, Part 20, 21, 22, 1987), having a fire resistance equal or greater than that required of the rolling shutter itself and must be capable of supporting the rolling shutter for the required fire resistance period without compromising the fire performance of the rolling shutter.

Consideration must be given to the loads imposed by the various rolling shutter components, i.e. end plates and the barrel support brackets.

Fixing to Masonry Openings Opening to be constructed from masonry, reinforced concrete or dense concrete blocks and have a fire resistance equal or greater to that of the door.

Lightweight and hollow blocks are NOT suitable.

All concrete/masonry elements must be designed in accordance with BS5628: Part 3:1985 and have a density of >600kg/ m³. Lintels spanning the structural opening should comply with BS8810: Part 1:1997.

Client to ensure that openings are plumb and square and that the structure will accept raw bolt type fixings without cracking.

Subject to the fire shutter being fitted to a flat surface, gaps of up to 6mm are acceptable (for a distance of 150mm), but if, due to an uneven structural finish, larger gaps are apparent, they must be sealed with a suitable fire retardant material, e.g. plaster, fire retardant mastic seal (non-intumescent). Syston Doors do not include

this sealing.

Fixing to Steel Openings Where fire resisting rolling shutters are fitted to steel the steel must be insulated and thermal bridging effects considered where insulation has been breached.

It is recommended that a critical steel temperature of 400°C and steel sections with an Hp/A below 230m-1 are used for designing fire resisting steel supporting structures.

Fixing to Timber Partitions Fire resisting rolling shutters can be fixed to non-loadbearing timber framed or steel framed partitions up to 2750mm wide x 3250mm high, (maximum area 10m²), for up to 60 minutes under cover of BRE test certificate FG 7941 N. The opening must be capable of carrying the weight of the shutter and be equal or greater than the fire resistance of the rolling shutter assembly.

It is most important that the Contractor adheres to the opening construction details, as these are also covered by the assessment and as such become the CONTRACTOR’S RESPONSIBILITY. Fire testing We do not as standard include for a return journey involving a fire test after the original installation.

We can include this at extra cost.

Maintenance Please note that it is a requirement under Regulatory Reform (Fire Safety) Order 2005, that fire resisting Rolling Shutters are tested every six months. Access should therefore be allowed to the mechanism to enable this to be carried out.

Gandhi Automations can offer routine testing and maintenance contracts on application. If no contract is entered into, we cannot take any responsibility for the working condition of the

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shutters after the guarantee period.

Fire Shutters over fire exits and escape routes As required under Appendix B of the Building Regulations Approved Document B, fire resisting rolling shutters across a means of escape should only be released by a heat sensor, such as a fusible link or electric heat detector, in the immediate vicinity of the rolling shutter. Closure of rolling shutters in such locations should not be initiated by smoke detectors or a fire alarm system, UNLESS the rolling shutter is also intended to partially descend to form part of a boundary to a smoke reservoir.

Note Removable guides, bottom rubber seals, safety edges and wicket gates cannot be fitted to fire shutters.

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MILK FOR LIFE OPPORTUNITIES & CHALLENGES

Dr. J. V. Parekh Senior Dairy Consultant

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istorically milk is considered as a perfect food with right mix of nutrients and ideal caloric density capable of nurturing life of infants as well as adults of all ages. Milk provides practically all the nutrients required for normal growth. Milk is the only food which is considered nature’s almost perfect food.

It is a treasure house of unlimited nutrients.

It is considered best and ideal food by virtue of possessing almost all the nutritional factors, viz. fat, protein, carbohydrate, vitamins and minerals. They are not only of high quality but are present in milk in such a form and proportion that they are digested and assimilated in the body very efficiently. For our family’s active life, milk is a powerful source of calcium and eight other essential nutrients that keep us energized throughout the day.

While known for its calcium, milk actually contains a nutrient package that is very useful for us. Conjugated linoleic acid (CLA), which is known to have anticarcinogenic & antiatherogenic property besides being effective in immunomodulation are naturally present in milk and milk products. Milk also has immunoglobulins, lactoferrin, lysozymes, lactoperoxidase and vitamin B12-binding protein which have demonstrated antimicrobial effect.

Several milk derived peptides have shown to be effective in preventing health disorders. Milk sugar (lactose) and its derivatives are excellent therapeutic agents.

Each 200 ml glass of milk provides 30% of calcium to help build and maintain bone mass, 25% of vitamin D to help promote the body’s use of calcium and encourage absorption of other essential minerals, 24% of riboflavin, B vitamin that helps to convert food into energy, 20% of phosphorus to help strengthen bones and generate energy in body cells, 16% of protein for building and repairing muscles, 13% of vitamin B 12, an essential vitamin for building oxygen-carrying red blood cells, 11% of potassium for regulating the body’s fluid balance and maintaining normal blood pressure, 10% of niacin or niacin equivalents for assuring the normal functioning of many enzymes and the metabolism of sugars, 10% of vitamin A to help maintain normal vision and skin of an adult’s daily recommended intake.

grammes per day in 2001-02, to 375 gm/ day in 2017-18, although this varies widely by region. The increased consumption of milk and milk products, which are typically rich in protein, is also associated with better incomes and nutritional access in developing countries like ours.

We Indians love milk. Milk and its many derivatives are an integral part of our diets, ceremonies and festivals. He may as well have been speaking metaphorically, because India’s growing dairy industry, its leadership of global milk production (India has been the world’s top milk producer since 1998) and its growing consumption make it an equally precious resource. A large part of the credit for this goes to Dr Verghese Kurien, the Father of India’s ‘White Revolution’, and the man credited for revolutionising dairy farming and milk co-operatives in rural India.

The Animal Husbandry Minister also added that the country’s milk production has grown by 6.4% annually in the last 4 years, well above the global growth rate of 1.7%. Dairy exports are also seen as a huge untapped opportunity for India, which currently accounts for only 0.01% of the world dairy export market.

In 2018, India produced 186 million tonnes of milk, which was 22% of that year’s global total milk production of 843 million tonnes, according to the UN’s Food and Agriculture Organization (FAO). Milk output grew 5% over 2017 levels in India, while it was just around 1% in the European Union and the US. The last five decades have seen the tide turning for India, which accounted for just 5% of the world’s milk production in 1970. This growth is expected to sustain in the coming years; the Niti Aayog says India will produce 300 million tonnes of milk by 2022. The nationwide per-capita availability of milk also rose from 225

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India’s biggest milk-producing states, according to 2017-18 data from the National Dairy Development Board, are Uttar Pradesh, Rajasthan, Madhya Pradesh, Andhra Pradesh and Gujarat. The dairy industry is both an economic engine and a source of livelihood. Earlier this year, India’s Union Agriculture Minister said that about 80 million rural households are engaged in milk production, with a high proportion comprising landless, small and marginal farmers.

The government of India plans to encourage entrepreneurs who are willing to establish new start-ups for marketing of cow-based products and to adopt new technology and expertise. The Rashtriya Kamdhenu Aayog plans to provide cow shelters, or gaushalas, with assistance — either in the form of new technology or finance or credit facility — to rear cows and bring cow-based products to the market, looking to meet the challenge of creating new jobs in the rural economy. The commission has even drawn up plans to ensure availability of at least one cow in each rural household.

The one area on which government has expressed particular interest was increasing earnings of dairy farmers by reducing input costs through introduction of sustainable technology and improved efficiency at all levels, including management, breeding, feeding and health care.

40 Since dairying provides year-round income and generates gainful employment in the rural sector, R&D work done in the laboratories must be done keeping the farmers in mind and the institutions must establish direct linkages with them.

The Government has also highlighted Dairy Ministry’s efforts to enhance milk production and productivity of indigenous cattle, including promotion of embryo transfer technology, creation of facilities for sex-sorted semen production and genomic selection.

The Ministry has also launched an ambitious FMD and Brucellosis eradication programme. Efforts are being made to tag all cows and buffaloes in the country and provide doorstep delivery of veterinary services to farmers.

Relief for dairy segment as India opted out of RCEP agreement On November 4, 2019, Prime Minister Narendra Modi announced that India would not sign on to the Regional Comprehensive Economic Partnership (RCEP) agreement. In a move that will safeguard the interests of the milk and dairy sector in India, apart from many other segments of the economy, Prime Minister Narendra Modi has opted out of the RCEP (Regional Comprehensive Economic Partnership) pact.

The country’s largest dairy producer, Amul, has thanked the government for “supporting livelihoods” by saying no to RCEP, which would have opened the floodgates for milk and dairy imports from countries such as New Zealand and Australia to India, the world’s biggest milk producer.

Challenges While we should definitely take pride in the progress of our dairy industry during the last five decades, we need to appreciate the fact that the dairy sector today is witnessing a host of challenges and ‘business as usual’ may not lead us in sustaining the gains of the past decades and continue to make dairying a remunerative activity.

The factors which are impacting the sustainability of dairying include challenges associated with low productivity of milch animals, natural resources constraints, rising feed/fodder costs, lack of access to organised market and institutional credit, price volatility due to integration with the

global market, ageing processing infrastructure, lack of awareness on scientific animal management, animal healthcare, shift to non-dairy activities with relatively less drudgery, especially by the younger generation, adverse impact of climate change etc. These challenges can only be addressed by adoption of innovative technologies and approaches in a way that contributes to enhance farmers’ income and promotes dairying as a sustainable livelihood option for them.

According to the National Dairy Development Board, India has 40 indigenous cattle breeds like the Gir, Sahiwal and Red Sindhi, as well as 13 local breeds of buffalo. Officials claim that the average annual milk production per cow has increased 35% in the last 10 years, to 1700 kg in 2018-19, and there are efforts to improve this even further.

However, the Niti Aayog, in a report last year, warned that drought and floods could hit the productivity of milch animals by affecting the availability of fodder and water. Encroachment of pastoral land by agriculture crops also shrinks the available grazing options.

World Dairy Trends The 2018 WDS of IDF report showed that global milk production continues to grow at around 2% rate, sometimes affected by adverse weather conditions such as the abnormally hot 2018 summer in the Northern Hemisphere, or farmer’s reactions to changing prices and the unpredictable trade environment. India had reported one of the largest growth rates at over 3%.

These factors, combined with the state of the global economy and the current geopolitical landscape, including the negotiations and implementation of bilateral and multilateral trade agreements contributes to bring some uncertainty in the dairy sector and make dairy product supplies somewhat less predictable than the global demand.

However, milk production per capita it is not as high. When analyzing data for 2018 milk production, the WDS reported the strongest growth in India, Pakistan, Turkey, Australia. In China milk production even went backwards which resulted in very strong import demand in 2017. The weak milk production performance of all these heavyweights makes the 2.2% global growth of cow’s milk production even

Dairy Times

more remarkable. While the number of dairy farms is slowly decreasing throughout the world the number of animals per farm keeps increasing. In India number of dairy animals per farm increased 2.5% from 2016-2017.

Both buffalo and cow milk production have reported a strong growth in India from 2016-2017, with 6.8% and 4.6% respectively. Prices at farm gate in India continue rise, more so than in many other countries.

In India, consumption of liquid milks as well as yoghurt drinks and other fermented drinks continues to increase.Yet, the slight worldwide increase of dairy consumption per capita is not enough to nourish the global population – consumption of dairy remains lower than recommended for many countries around the world.

While income growth in China in the last decade led to increased demand for meat and fish, rising incomes in India are mostly expected to lead to higher consumption of dairy products as the preferred source of animal proteins.

The demand for dairy will increase in the coming decade, with 2.2% p.a. growth in consumption, the highest growth rate among the commodities covered in the Agricultural Outlook. This increase can be attributed largely to forecasted consumption in India, where dairy is an integral component of the diet and the preferred source of animal proteins. Also butter global demand is expected to grow at nearly 2.2% per year. This growth will be supported by high and expanding consumption in India.

This increase can be attributed largely to India, where dairy is an integral component of the diet.A growing preference for butter in higher-income countries has been attributed in part to changing perceptions of the health implications of consuming dairy fat. Despite strong price movements in the past year, global demand for butter is expected to grow at nearly 2.2% per year. This growth will be supported by high and expanding consumption in India.

Dairy opportunities for the achievement of Sustainable Development Goals (SDGs) Milk is one of the most produced and valuable agricultural commodities world-

41 wide. It is estimated that the dairy sector supports the livelihoods of up to 1 billion people worldwide (FAO, 2015). The dairy sector presents numerous opportunities for the achievement of SDGs: • Household: increased direct consumption of healthy and nutritious food; Women’s empowerment and gender equality • Rural community: Creation of employment; Providing increased access to a variety of products and services; Im-

proving the productivity and income of small-scale dairy producers • National economy: Generation fiscal revenue and earn foreign exchange; Contribute to economic growth and employment generation • Global: Supplying sufficient and reliable supplies of milk and dairy products; Promotion of sustainable and resilient dairy systems; Ensuring the proper functioning of food markets.

EVENTSR�CALENDAR2020 48 Dairy Industry Conference 20th – 22nd February, 2020 Birla Auditorium, Jaipur Web: www.48dic.org Aahar 3rd – 7th March, 2020 Praga� Maidan, New Delhi Web: www.indiatradefair.com Food & Agri Tech 6th – 8th March, 2020 SIECC, Sarsana, Surat Web: www.feestech.sgcci.in IIDE 12th – 14th March , 2020

Bombay Exhibi�on Center, NESCO Web: www.iideindia.com Ice Cream India Show 18th – 19th August , 2020

Sector 62, Noida Web: www.icecreamindia.in Na�onal seminar on �food safety 25th – 26th September , 2020

Na�onal Dairy �esearch Ins�tute, Karnal Web: www.ndrigrads.com Dairy Industry Expo 2020 16th – 18th October, 2020 Pune, Maharashtra Web: www.dairyindustryexpo.com ildex Vietnam 18th – 20th March, 2020 Hall A1-A2 SECC, HCM, Vietnam Web: www.ildex-vietnam.com Indian Ice Cream Expo 1st – 3rd October, 2020 Hitex Hyderabad Web: www.indianicecremcongress.in

2020 China VMF th th 4 – 6 March, 2020 China Import & Export Fair Complex Gunagzhou, China Web: www.chinavmf.com Food Expo 7th – 9th March, 2020 Athens, Greece Web: www.foodexpo.gr Nepal Agritech Interna�onal Expo 20th – 22nd March, 2020 Chitwan Expo Center, Bharatpur, Nepal Web: www.nepalagritech.com.np Victam Asia and VIV �ealth & Nutri�on Asia 2020 24th – 26th March, 2020 BITEC, Bangkok, Thailand Web: www.victamasia.com 8th IDF Interna�onal Symposium on sheep, goat and other non-Cow’s Milk 4th – 5th May, 2020 Brussels, Belgium Web: www.introbi�ours.in Sial China & Biofach China 2020 13th – 15th May, 2020 Shanghai Web: www.introbi�ours.in IDF World Dairy Submit 2020 28th – Sept 1st Oct, 2020 Cape town, South Africa Web: www.idfwds2020.com World Dairy Expo 29th – Sept 3st Oct, 2020 Madison,WI, USA Web: www.worlddairyexpo.com Anuga Foodtec rd th 23 – 26 March, 2021 Cologne Germany Web: www.anugafoodtech.com

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There is a need to link growth with poverty reduction, promote sustainable investment, support inclusive food systems and value chains, value addition and reduce post-harvest losses.

Healthy animals for sustainable dairy production Misuse and overuse of antimicrobial drugs in human medicine, veterinary medicine and food production has contributed to the emergence and spread of antimicrobial resistant organisms, threatening not only human health, but also animal health and welfare. Without coordinated and accelerated action, this growing problem could also compromise the global community’s progress towards the achievement of the Sustainable Development Goals (SDGs).

Conclusion Milk is an ideal food. Besides being a rich source of good quality protein, energy furnishing lactose and fat, it is packed with essential nutrients like calcium, phosphorus, fat soluble vitamins, such as A, D, E, and K and water soluble vitamin.

The only vitamin milk is deficient in is vitamin C. On an average 100g of milk provides about 75-100 calories of energy.

Milk contains essential fatty acids and bioactive components that are beneficial in maintaining health and preventing diseases. The nutritional composition of milk makes it an ideal choice for children, adults, pregnant women and patients as well.

A sustainable dairy business in both farm and industrial level can create different engaged business spaces. Up to one billion people in world are living on dairy farms, and when we consider all the components of the milk value chain and other professional occupational groups related to our industry, it is a fact that milk is a feature that creates value.

In this respect, the milk sector plays an important role in terms of economic growth on many societies, regions and countries around the world. From birth to death. Milk is strength and health from baby to child, teenage to adult and elders.

It becomes life and pleasure. Milk plays a major role to form culture for every country. It becomes taste in our mouth, story to author, poem for poet, lyrics for songs.

42

Factors Affecting the Quality of Rasogolla

Rohit G Sindhav

Assistant Professor, College of Dairy Science, Kamdhenu University, Gujarat

I

Tanmay Hazra

Assistant Professor, College of Dairy Science, Kamdhenu University, Gujarat

C.V.K. Sudheendra Assistant Professor, College of Dairy Science, Kamdhenu University, Gujarat

ndia is the world’s largest milk producer in the world producing almost 13 % of the world’s total milk. Indian dairy market is amongst the largest and fastest growing market in the world. Of the total milk processed in the country, 65 to 70 % is sold as liquid milk. The rest is processed into dairy products like cheese, butter, ghee, ice cream, curd and different kinds of sweetmeats.

At present, about 150 types of milk-based

D.C. Sen

Former Professor and Head of Department of Dairy Technology, W.B. University of Animal and Fishery Sciences, Mohanpur Campus, Nadia, West Bengal

sweetmeats are available in India.Chhana is a product obtained either with acid or salt coagulation of hot milk followed by drainage of whey, is used as a base material for a large variety of Indian sweets.

Among these, rasogolla is the dominating one in the market of chhana based sweets.

Origin and History of Rasogolla Common belief is that rasogolla (roso-

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gola, rasgolla, rasgulla) was invented in 1868 by a sweet confectioner Sri Nobin Chandra Das of Bagbazar in Calcutta.

But later on, it is known that rasogolla was first invented in 1846 – 1847 by Sri Haradhan Moira of Ranaghat in Nadia district of West Bengal. He presented this new kind of sweetmeat to local Zamindar Sri Pal Chowdhuri, who gave the name rasogolla to this sweetmeat. However, Sri Das may be called as an inventor of sponge rasogolla.

Although in Odisha, ‘Rasagola’ (the Odia name), is believed to have originated back in the 11th century and associated with a story of Lord Jagannath pacifying an angry Goddess Laxmi. Just a few years back, West Bengal won the GI tag for rasogolla. It is very famous in West Bengal; however, some delicious versions of rasogolla are very popular in Odisha too.

Standardized method for Rasogolla Chhana is the base ingredient for the preparation of traditional rasogolla. In the preparation of chhana balls, additives like wheat flour, baking soda, colors and

43 The use of calcium lactate coagulant helps in improving the body, texture and flavour of rasogolla. Goat milk with 4% fat is also best for rasogolla preparation.

Calcium content of milk The addition of calcium and magnesium chlorides to milk, yields chhana with a soft body, whereas, the addition of sodium chloride, sodium acetate and sodium citrate did not affect significantly the body of chhana.Treatment of buffalo milk with either a mixture of NaH2PO4 and Na2HPO4 or 0.1 to 0.2% sodium citrate prior to coagulation resulted in soft chhana, to prepare the quite satisfactory quality of rasogolla. flavors are mixed, ground in a meat grinder and then kneaded by hand into a soft, smooth dough, which is cut into small pieces of about 10 g, made into round balls and dropped into a boiling sugar syrup. Usually, 20 - 30 minutes of total heating is required for complete cooking depending on the size of the chhana balls.

At the end, rasogolla absorbs the sugar syrup and swells to about 3 times of the original Factor Affecting the Quality of Rasogolla Compositional Aspects Species of milk Fat plays an important role in the sensory

quality of any dairy products. Fat also indirectly affects the textural properties of dairy products.

Cow milk is preferred for rasogolla preparation, while buffalo milk leads to the production of hard, brittle, chewy and coarse. Buffalo milk yields chhana with significantly improved quality by modifying certain processing parameters. These included adjustment of fat content in milk to about 4.0 to 4.5 %, homogenization at 140 kg/cm2, the addition of 0.05 % sodium citrate prior to boiling, dilution of milk with 25 % water and coagulation with 1.0 % citric or lactic acid solution.

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Processing aspects Like fat, acidity, minerals etc. temperature and homogenization are also important for the preparation of the good quality of rasogolla.

Type of coagulant employed and Strength of coagulant The yield of chhana did not vary significantly with different coagulants. Lactic, tartaric and citric acids produced chhana with a soft body. Lemon juice resulted in a slightly hard body.

As the type of coagulant is important, the strength of coagulants also plays an important role in the manufacturing of

44 essential for producing good quality rasogolla.

Kneading of chhana For the production of rasogolla or other chhana based product kneading is the key stage for making the final product with desirable body and texture. Rasogolla made from chhana obtained by mechanical kneading at 89 cm/s proved to produce a good quality of rasogolla. .

rasogolla. If the strength of the coagulant decreases then it may create a dilution effect in the final product. Therefore, optimum strength of coagulant is important for making good quality rasogolla. The use of 0.5 to 0.75 % lactic acid was found be most suitable a for obtaining superior quality chhana and rasogolla.

pH of coagulation It has been observed that pH of coagulation in the range of 5.4 to 5.5 produced soft and smooth chhana which is useful for cow milk rasogolla making while lower pH than this resulted in chhana with a hard texture. It is found that coagulation of milk at pH 5.7 is optimum for producing better rasogolla from buffalo milk.

Temrature of coagulation Like pH, the coagulation temperature also

affects the body and texture of the final product. The coagulation temperature of 70 oC was observed to be best for making good quality rasogolla from buffalo milk whereas coagulation of cow milk at 80 oC was found to be optimum for rasogolla production .

Homogenization Homogenization produces smooth and soft body chhana and it is desirable for rasogolla preparation. The homogenized milk produced soft and smooth chhana suitable for the rasogolla preparation. The percentages of moisture, yield and milk solids recovery in the chhana increased and hardness value decreased upon homogenization of preheated milk (60oC) at 176 kg/cm2 pressure.

Method of Straining Immediate straining method was suggested for preparing rasogolla from cow milk while delayed method was advocated for making rasogalla from buffalo milk.

The main objective of delayed straining was to increase the softness and smoothness of chhana which were

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Shelf-life of rasogolla Shelf-life of rasogolla is about 2 to 3 days at room temperature. However, it can be modified by various approaches.

Use of preservatives With the incorporation of sorbic acid (0.1 %) and sodium metabisulphite (0.1%) the shelf-life of rasogolla may be extented upto 24 and 15 days, respectively, whereas combination of sorbic acid (0.1%) and sodium metabisulphite (0.1 %) was found more effective when used separately rendering longer keeping quality upto 30 days ensuring color, flavor, taste and texture.

Use of packaging material A model was attempted to develop for prediction of storage life of canned rasogolla. According to this, the product stored at 30 oC, 50 oC and 70 oC had the shelf-life up to 3 months, 3 weeks and 6 days, respectively. The shelf-life of rasogolla can also be enhanced using microwave heating.

Present Status of Rasogolla In recent years, marketing of rasogolla in cans has become a profitable business.

Different brands of canned rasogolla are available in the market. Now-a-days, different flavor like strawberry, rose, elaichi, etc., rasogolla are available in the market.

Conclusion Rasogolla, is a soft, round shape and spongy syrupy dessert made from chhana by cooking and soaking in sugar syrup.

The good quality of rasogolla can be obtained from chhana with 3 - 4% fat in cow milk by soaking in sugar syrup. However, for buffalo milk various technological modifications can be applied for the manufacturing of rasogolla. Both, official and marketing bodies have to work together for the upliftment of this delicious traditional sweetmeat market. It is further suggested to pay major attention to improve the qualitative aspects of this traditional product.

45

Measures to reduce physiological and economical implications to fight environmental heat stress in dairy cows

E

nvironmental h e a t stress is obviously the problem faced by the animals located in hotter (tropical) regions of the world. Heat Dr. T.K. Walli stress not only Head, DairyFormer reduces milk Nutrition Division, yield in cows NDRI, Karnal and buffaloes, but also effects several other economic parameters viz. animal health and animal reproduction, resulting in significant economic impact on the dairy owners in these countries.

The most obvious effect of heat stress is the reduction in feed intake, leading to decrease in milk yield. But apart from reduction in feed intake there are several other metabolic implications which also contribute to the reduction in milk yield viz. poor reproductive performance, increased somatic cell count (leading to increased incidence of mastitis), increased health care cost and reduced heifer growth. To overcome the challenge of environmental heat stress in the tropical countries on dairy animals, some managemental and nutritional strategies have to be worked out, which may help only partially, especially during the hotter months in tropics.

Cows’s Limited Ability To Fight Heat Stress : Adaptations to dry and hot climate: An excellent example of an animal adapted to an extreme hot and dry climate is no doubt the camel, a pseudo-ruminant.

Not only has this animal an ability to be comfortable in such a climate, but it can do without food and water for many days.

The most important fat stored is confined to a specific region i.e. hump. This ensures very low requirement of glucose, so that there is no increase in ketone-bodies formation, even at 10 days of starvation.

Ruminants, however are devoid of such an efficient adaptive mechanism, and can fight heat stress to a limited extent

only. However, the ability to fight heat stress varies among ruminant species and breeds, depending upon whether evolved in temperate or tropical regions. The Bos indicus has a fat store in hump, which helps the animal to use the stored energy during its limited nutrient supply.

These animals are in a better position to dissipate heat during hot season, unlike Bos taurus, with no hump and the fat evenly spread subcutaneously, which makes the thermo-regulation and heat dissipation difficult during hot season.

Adaptations to hot humid climate: The hot humid conditions are the most stressful for the animals. The best adapted animal for the humid tropics is undoubtly the buffalo. Although its sweat glands are far less active than the zebu cattle, but the wallowing helps it a lot to get rid of the body heat. So it definitely needs water or mud to assist it in thermo-regulation.

The effect of ambient heat on dairy cattle maintenance and milk production is well known and is heavily influenced by relative humidity. A combination of the two variables temperature-humidity index; THI is a better predictor of whether or not cows are â&#x20AC;&#x153;stressedâ&#x20AC;?. A THI < 72 is the point at which a dairy cow starts to decrease productivity Adaptation to inferior quality feeds : .The major roughages available for bovine feeding in tropical regions are straws, stovers and other crop residues, characterized by lower palatability, lower digestibility and low nutrient content in terms of energy, proteins, minerals and vitamins. However, cattle breeds in tropics are often adapted to these inferior feeds by having a higher rumen volume relative to body weight, enabling them to have longer retention time in rumen to digest it relatively more.

Buffaloes are better suited to these conditions, as apart from higher rumen volume and longer retention time, they also perform better on fibrous diets, possessing higher digestive ability to utilize fibre, than cattle. Buffaloes are also more

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efficient than cattle in recycling urea to rumen, than cattle, which reflects better protein efficiency Heat stress reduces feed intake and the quantity of milk produced : Heat stress reduces both feed intake and milk yield. However, in heat-stressed cows the reduction in milk production is not just due to reduction in feed intake alone, but due to heat stress itself. It has been demonstrated that only the 40 % of the decrease in milk production is due to reduced DM intake, the rest of the 60 % reduction in milk production can be explained by heat-stressed induced other biochemical changes.

Reason for reduction in feed intake : Volatile fatty acids (VFA) produced in rumen from all types of carbohydrates and absorbed from rumen wall are the main energy source for ruminants. But 40 % of the energy of VFA is dissipated as heat, plus 10 % more losses of energy spent on eating, chewing and propulsion of roughages through the gut.

In hot climates, as the animals are unable to cope up with dissipation of heat, there is a signal from central nervous system to limit feed intake, so as to avoid extra heat load. This is the main cause of reduction in feed intake in heat stressed animals.

Thus, though heat stress reduces feed intake, animal actually needs more energy even to fight heat stress through the process of heat dissipation.

Under thermo-neutral condition, the energy required for milk synthesis is partly met from the tissue mobilization through the phenomena of nutrient partitioning, however, in cows subjected to heat stress, nutrient supply to mammary gland are limited by double effect of reduced feed intake as well as restricted tissue mobilization, resulting in lower milk synthesis in mammary gland.

Post-Absorptive Metabolism Of Heat Stressed Cows : The post-absorptive metabolism of heatstressed cows markedly differs from that of thermo- neutral cows, more so that of

46 lactating cows. This is due to the metabolic adaptations that animals undergo, in order to deal with heat stress, which becomes a metabolic priority even in dairy animals, for which the first priority otherwise happens to be mammary gland and its metabolism leading to milk synthesis.

The physiological mechanism by which heat stress impacts production and reproduction includes reduced feed intake, altered endocrine status, reduction in rumination and nutrient absorption, and increased maintenance requirements, resulting in a net decrease in nutrient availability for production.

1. Heat-stressed cows are susceptible and prone to rumen acidosis: Heat stress forces cows to dissipate heat via panting, leading to increased respiration rate and enhanced rate at which CO2 is exhaled out. This leads to the decreased blood CO2 level, which is made up by converting part of HCO3 (Bicarbonate) secreted by liver, to CO2, in order to maintain the ratio of HCO3: CO2 to 20: 1.The result is that rumen gets less bicarbonate through saliva for buffering activity than it actually requires to maintain its pH, making the animal more susceptible to sub-clinical and acute rumen acidosis.

This unhealthy rumen environment causes reduction in feed intake and also may lead to laminitis and milk fat depression, etc.

2. Heat-stressed cows switch metabolism to prevent adipose mobilization and fatty acid oxidation: Early lactation cow is a classic example of lactation-induced negative energy balance. When the cow is in thermo-neutral

condition, even if the feed intake is not matching with the nutrient demands of the mammary gland, reduced insulin levels and enhanced growth hormone levels partition the nutrients in favour of milk synthesis. This allows mobilization of adipose fat, transported to mammary gland as Non Esterified Fatty Acids (NEFA), and serving as precursor for fat synthesis in mammary gland. However, unlike in thermo-neutral conditions, heat stress blocks fat breakdown. This is to reduce heat generation through fatty acids oxidation.

3. Heat-stressed cows switch metabolism to step-up glucose production for energy purpose.

Gluconeogenesis in liver is at its peak in early lactation cows, to meet the demands of the mammary gland for lactose synthesis. During heat stress though there is more glucose production than under thermo-neutral conditions, a good proportion of this glucose is required to provide energy at tissue level.

This is a metabolic adaptation by the animal to fight heat stress, so that less metabolic heat is generated. That is why in heat-stressed cows, the glucose disposal rate is much higher than in cows in thermo-neutral condition. Thus, the reduced feed intake coupled with reduced availability of glucose to the mammary gland for lactose synthesis, results in significant decrease in milk yield in heat-stressed cows. Lactose being the primary osmo-regulator of milk, is the determinant of milk volume.

4. Heat stressed cows have a reduced body protein retention and increased skeletal muscle breakdown.

The reduced body protein retention is also supported by decrease in milk protein, including the decrease in the synthesis of alpha and beta casein fractions of milk from heat-stressed cows. This is because these animals have an increased amino acid need for non-productive functions, primarily to provide energy at tissue level, using amino acids as a precursor for glucose synthesis.

How To Reduce The Adverse Effect Of Heat Stress In Dairy Cows Heat stress reduces both feed intake and milk yield. Earlier it was thought that the decline in nutrient intake was the major cause of reduced milk synthesis. But now we know that in heat-stressed cows the reduction in milk production is not just due to reduction in feed intake alone, but due to heat stress itself. Heat stress can be reduced somewhat by providing proper shelter, controlling air moments and causing cooling effect inside with the combination of mist cooling and fan.

This has been very effective in Israel and is now been adopted by many big dairy farmers in the India as well.

But even if the animals are subjected to better housing and cooling management systems, the effect of heat stress on milk production can only be partially reduced.

It has been proved that the productivity of dairy animals during heat stress can also be overcome to some extent by improving feeding management, following the approaches as given under : Reducing the quantity of fibrous diets in the ration: It is a known fact that the fibrous diets generate more heat during rumen fermen-

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47 tation, called heat of fermentation. By reducing the quantity of highly fibrous feeds in the diet, the animalâ&#x20AC;&#x2122;s heat load can be slightly reduced. Instead, the animals may be offered succulent green fodders to meet its fibre requirement.

Use of bypass nutrients (Protein and Fat): Bypass nutrients when fed to ruminants just bypass rumen and are not subjected to ruminal fermentation/degradation. Instead, these nutrients are passed on to lower tract where these are digested and subsequently absorbed from the intestines.

In rumen, these nutrients are protected against ruminal enzymes, thus, proteins are not attacked by proteolytic enzymes and the fats are not attacked by lipolytic and hydrolyzing enzymes. Feeding of by pass protein saves dietary amino acids, which are then converted to glucose in liver, to serve partly as energy source and partly used as precursor for lactose synthesis in mammary gland. Apart from the generation of less heat in rumen, feeding of bypass protein increase the efficiency of nutrient utilization, and thus, try to maintain, or even enhance milk production, especially during heat stress.

Use of feed additives: a) Monensin: Monensin as a feed additive can also help in fighting heat stress in dairy animals and its adverse effects, especially the drop in milk production.

Monensin has long been known to alter rumen fermentation. It increases the propionate production and reduces rumen methane production, leading to enhanced glucose production by liver. Since heat stressed cows are predisposed to rumen acidosis, monensin reduces rumen even when more propionate is produced. But even this product is not being used in some western countries, as it is considered an antibiotic growth promoter. b) Antioxidantsâ&#x20AC;&#x201C;Selenium and vitamin E: Heat stress generally increases the production of free radicals, leading to oxidative stress. In dairy cattle, oxidative stress has a negative impact on immune and reproductive functions. This may lead to increased frequency of mastitis, higher

Feeding of bypass fat increases the energy density of the ration, and compensates for lower feed intake by providing energy for maintenance and productive purpose. In fact, in high yielding animals, the nutrient requirement for producing optimum milk cannot be met by feeding low energy feeds, the inclusion of high energy density bypass fat in the diet is very essential, especially during hotter and hot humid months. The effect of feeding bypass fat during hot humid conditions may even maintain the lactation curve, which otherwise shows a significant drop during this period BST administration In heat stressed cows it has been demonstrated that administration of BST reduces systemic insulin sensitivity, binds with its receptors in liver, causing an increase in glucose production and through the more release of IGF-I, it sends signals to udder and partitions the nutrients for milk synthesis, resulting in enhancement in milk production. Of course, at present use of BST is banned in India.

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somatic cells counts in milk, decreased fertility, increased embryo mortality, post-partum retained placenta, and early calving, with consequences on the calves live weight, mortality and health.

Glutathione peroxidases family of anti-oxidative enzymes, containing selenium incorporated within an amino acid (organic form), plays a major role in maintaining the anti-oxidative balance, protecting the cells from damages. Supplementing the ration with selenium is rather essential during heat stress periods, when the oxidative balance is tilted. Since Vit E is also a good anti-oxidant, its combination with selenium makes it more effective weapon against oxidation. c) Buffers: Supplementing the diet with other feed additives like buffers (Sodium Bicarbonate), niacin and live yeast also have a beneficial effect on rumen environment, especially PH and has a positive effect to reduce heat production.

48

Why is your favourite ice cream going to get pricey?

Ice cream lovers will now have to pay more for their much-loved dessert as price of skimmed milk powder, a crucial ingredient in making ice cream, is anticipated to rise further over the next few weeks

I

ndia has been facing economic slowdown, and this not a healthy sign for a growing economy. But sometimes for farmers, limited inflation in food is actually a good thing.

Nonetheless that’s not the situation in the dairy sector. The consumer prices of most dairy products have gone through a steep increase in the last three months.

Milk prices in Delhi-NCR have gone up by 10 percent to Rs. 46/ltr, and likewisein other regions, touching Rs. 60 per litre too. Paneer prices in western India are now at Rs. 330/kg from previous Rs. 300/kg, an increase of 10 percent. Similar is the story in the east with curd price increasing by 8-12 percent. Seems small but remember, this is the dairy sector–a billion people ingest it in some form or the other every day in India.

So why are the prices increasing? Skimmed milk powder or SMP, which is an input into everything from standardised milk to curd to Ice cream has been increased from Rs. 180/ kg last year to Rs. 330-350/kg currently—a whopping 89 percent. Forecasts predicted that after the festive Diwali season prices of SMP would ease, bit its only gone northwards of Rs. 330/kg. Soon, there will be no option for dairy brand companies but to revise consumer product pricing upwards again. Consumer pricing still hasn’t absorbed the input escalation fully.

SMP stocks in India have plummeted to low levels.

And why have SMP prices sky-rocketed? One can blame delayed monsoon and lean season whims, but it is because of the supply-demand equation by subsidies and support going disproportionately largely into one region.

India over the last two years underwent a situation where there was a huge inventory pile-up of skimmed milk powder. Its imports were almost nil as the global dairy market had slowed down and SMP prices had dipped to as low as Rs. 140 (from an earlier Rs. 250) per kg. There was a dip in procurement prices paid to the farmers and many private dairy companies drastically reduced procurement as it was cheaper for them to buy SMP from the cooperatives and convert into milk. The sur-

plus inventory of SMP had led many private players, who didn’t want invest too much on procurement, to enter the fray.

Over the years, many uneven incentives (that includes extremely cheap debt with easy repayment schedules) have gone into cooperatives like those under GCCMF (Amul); there has been a regional superfluous production of milk over years in Gujarat, and also in a few other states with heavily subsidised coops. Because of this distorted oversupply, prices paid to farmers in other regions have been adversely impacted instead of stabilising dynamically on the supply-demand curve.

Owing to this, in the last few years farmers haven’t invested in enhancing production levels, and when the glut of SMP and WMP (whole milk powder) eroded, there were significantly lower production levels of milk across the country to service demand. Thus began the spiral of escalating prices of SMP and WMP. To ease this situation will take time, till milk production levels get enhanced at the farmgate.

According to Rajesh Gandhi, MD, Vadilal Ice cream, SMP is very important component in ice cream and its share is 30% in total cost. Along with SMP, there is inflation in each and every product that goes into ice cream-making whether it is sugar or any other products. If SMP prices increases, it will definitely and directly affect the total cost of production.

The main point is that if the dairy industry is experiencing high price in this flush season, so summer is going to be even shoddier. The whole scenario will be changed and a repetition of an onion-type of situation will be experienced. In fact SMP plays an important role for in the ice cream industry because most

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companies along with ice creams, they also manufacture frozen desserts with the help of SMP. “SMP prices have been increasing rapidly since last year and now the rate has gone over the top. The industry due to this is unable to set the rate of products for the forthcoming season”, stated Himmat G. Pokiya, MD, Khushboo Ice cream.

Come 2020, brace to pay more for your favourite ice cream as the manufacturers in the region are contemplating to increase the prices by 10-30 per cent on back of high skimmed milk powder (SMP) prices, a key ingredients for making ice cream. The average price of SMP, whichwas Rs. 180 kg last year, is currently available at Rs 330-350 per kg.

“I think the share of SMP in ice cream industry is 60%”, said Pokiya. This was seconded

by Ashish Gupta of Au Naturale Ice cream that 60% of SMP was used for making Ice Cream.

And according to Binoy Joseph, Head, Meriiboy Ice cream, if price increases of SMP, itwould affect the rate of ice cream because share of SMP in ice cream is 30% approx.…

Gupta also argues that if manufacturers maintain standardlaid down by FSSAI, we can say that for SNF (Solid not Fats) so we have to maintain the quality for the government. Hence, it is the duty of our government to protect the rights for us as we are already facing very high rates of SMP which is not at all realistic.

49 Charanjit Basant, Basant Ice cream, Ludhiana, explains that in making ice cream around 20% SMP is used. And if the prices of SMP is increased say 20% than other ingredients follow the suite.

So this in collection increases the cost of ice cream.

able in the market but we have to face problem mainly,” explained Pokiya.

In month of December and January its flush season when milk production is high and demand is less because it is a season of ‘No wedding’ and milk is not used.

Thus the milk plants are busy converting surplus milk into powder. This milk powder is of better quality, durability is good, and that is why price is low. But this year scenario is different. It can’t predict if we will be getting milk powder in future, but there will be definite a mark difference in prices as well as quality of milk powder in coming days.

Basant voiced his concern, “If we don’t increase that much, we will not be able to survive in the ice cream market. If we increase the price our turnover will be less resulting in decreased sales. We are at receiving end from both the side. If small players increase the price by 30-40%, they will not get the market as they are less known. Probably 20% of the micro industry in Punjab will face permanent shut down. The picture clearly shows that this will result in huge loss.”

Upsurge in SMP price hostile for ice cream industry The skimmed milk prices has recently being increased but it was due any day. Last year, some people sold Skimmed Milk Powder (SMP) for Rs. 150 per kg while the actual cost was Rs. 250-260 per kg. This desperate stock clearing took place and people sold SMP at loss because the stock was in plenty.

The ice-cream industry is feeling the heat of rising prices of key ingredient — Skimmed Milk Powder (SMP) and Whole Milk Powder (WMP) — and a surge in cheap imports of the finished product is likely. “SMP prices have risen drastically and will affect small players, as they may not be able to increase the price.

Ultimately it will affect their financial position that may limit their survival. Fundamentally we can say that SMP prices have increased and gone to beyond the limit”, says worried Gandhi.

The industry’s main concern is either increase the rate or else compromise with the quality and this high price of SMP has become detrimental for the manufacturers as it will lead to higher rates or a market catastrophe.

“Every year in January, the rates of SMP decreases, so we have to make the adjustments as well as prepare for the next season i.e.

Mar-Apr. But now if the prices of SMP is not controlled we will not be able to save our business. And the impact will be bigger for small and medium scale industry because big players will increase the rates and it will be accept-

In fact not only SMP but other ingredients used in making ice cream like edible oil &fats, cream, butter, and sugar have all shot up. SMP is almost doubled its price and rest ingredients price have also risen to 20-25%. The ice cream industry has no other option except than to increase the price of ice cream reluctantly and have to increase the price by 30-40%.

The SMP became costlier by Rs. 100 per kg in September 2019 from Rs. 230 to Rs 330 per kg. Vadilal has said that the hike in SMP will reflect on its ice cream rates. SMP is the backbone of ice cream and its price escalation will create havoc in the industry. “We can’t even think without SMP. Because as per FSSAI law we have to maintain the standards and we have to follow it strictly and even if we decrease the percentage of SMP in a small fraction, it will have a negative impact on our FSSAI score.

This year will affect the share of profit margin of our company. Hence we have decided that this year we will go for no profit no loss business”, said Gupta.

Joseph thinks that this is the worst phase for ice cream industry and the industry is forced to increase the final product, due to the rise of SMP. Hence it will affect everyone including competitorsand affect the industry.

Speaking in the same line, Bipin Seth – PastonjiIce cream, Mumbai said that the SMP price increase has become pain for ice cream pricing, it was never expected to be like this.

In this era of competition, SMP is expected to increase all the more, as import is not duty free and foreign dairy companies are rampantly entering the market.

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“Big industries will not be affected much by the increased price of SMP because they have already increased their prices, while small companies cannot raise their price easily. For if the prices are higher the consumer would rather opt to buy branded one rather than going for smaller brand or unbranded ice cream.

Thus the hammer falls on smaller companies which they have to bare, stated Kuldeep Jindal, MD, Dairy Toy Ice cream, Bathinda.

Jindal also added that another indirect reason for SMP price rise is that younger generation of farmers are getting educated and migrating for better jobs, thus creating a huge vaccum. So there are lesser people to work on farms, ultimately resulting in less milk production. As a matter of fact a survey was conducted to come to a conclusion as to why there is a so much of inflation in milk prices. And the answer is above as a proof, coming generation is not getting engaged in dairy sector. As buffalo milk is more in demand than cow milk in Punjab, and automation in buffalo milk is absent here and this is a major drawback for price increase.

SMP in conjunction with RCEP agreement It is said that the Regional Comprehensive Economic Partnership (RCEP) would’ve given the dairy industry access to SMP and WMP imports and build up cushion level inventory to ease supply-demand troughs. As well as creating a market opportunity for innovative dairy brands and companies from India.

However due to intense pressurisation the government scuttled the treaty. India cannot afford to remain uncompetitive and rely on a protectionist regime. A large section of the industry doesn’t subscribe to the position that has been taken. If there is a vibrant, competitive industry, the entire value chain, including millions of farmers will benefit. Dr. Kurien’s dream was not to over-produce milk in one state with disproportionate support, and then powderise and transport it to the other end of the country.

This is at the expense of the farmers in that region, as well as consumers who should rather have access to fresh nutrition. For more than a decade now, concentrated milk comes via trains from Gujarat over several days to Kolkata in West Bengal, where it is standardised and sold as fresh pasteurised milk.

Similarly, milk powder gets dumped into Odi-

50 sha. Over last thirty years, maybe more than Rs.30, 000 crores is estimated to have been lost here; imagine what this could have done to the economy of an underdeveloped state like Odisha and its farmers.

facing difficulties and the Govt needs take strict decision and allow the import with zero duty, so that the industry can get at the lower rate and can survive. In international market the rate of SMP is Rs.200/kg.

Jindal said, “I will hold two reason responsible for the increase in SMP prices. First, possibly because of withdrawal from RCEP agreement and another major reason is lots of duplicity in manufacturing of adulterated milk, has been mostly put to stop, resulting in increment in price rise of SMP.

Gupta also disagrees that RCEP is the reason for high price in SMP, but does agree that the import from New Zealand was banned because of some companies.

Basant also agrees with this, stating that, withdrawal from RCEP has resulted in high price of SMP and secondly the decline in milk adulteration.As you know that India’s milk consumption is very high and to meet this demand milk adulteration came into the market.

But with increased awareness among consumers adulterated milk supply has waned. Thus, supply of fresh and pure milk is facing constrain and shortage.

Basant added that milk plants cannot procure milk and raw materials and that is why we see hike in prices. Farmers are not benefitting from this price. With increased prices of raw material even farmers cannot survive in such situation.

“I think Govt should have banned the export of SMP immediately, as the demand of SMP’s in other countries are very high and due to lack of milk production in other countries. In India the production of milk is very high and the milk factor can be the decider. So, if we use our milk for the betterment of our industry so it will be beneficial for us. But, if we continue to export our milk than we will face crisis in the upcoming months”, Pokiya asserted.

Gandhi has a different argument, he insinuates that the price rise is a cyclical issue that comes in every 3-4 years and thinks that India should open to the external market same as some agricultural products that are allowed to be import.

Agreeing with Gandhi, Joseph reprimands the RCEPS issues, saying that it is not related to any particular agreement but may be if PM might have signed the agreement, it would have brought the price down. It is a worrisome issue that there is no SMP available in country.

Last year there was plenty of stocks available with the traders as well as with manufacturers and this year the stock available is very less, even when there is flush season in December or January normally people tend to stock so that the price of SMP may not come down.

Hence, at a time when ice cream industry is

“I would not like to name those company but the PM should not have put the business of other companies at stake just for the sake of some companies”, Gupta voiced his apprehension.

This issomewhere going to impact government and its policy. May be not as intense as onion (because consumption of onion is more) but by small margin it will definitely give a negative impact on the government.

Seth has another view, “extended period and excess rain has created this situation. Rise in prices of SMP is extensive and there seems no respite in near future even as winter has arrived. Because of entire backlog and shortage of raw milk the situation tends remain grey with high SMP price.

What should the Government do?

Government should import SMP with zero percent duty to help out the ice cream industry otherwise the industry will vacillate. And looking into the current scenario, India’s consumption of milk is very high, and need for milk powder is increasing in India, so no decline in SMP can be expected in coming days.

Gandhi thinks that though it is very difficult for the government but now the need of the hour is that the it should import duty free SMP at least once ayear time.

“I can say that for Punjab, within 2 years 20% of the ice cream industry has been shut down after demonetization. This sudden hike of SMP from Rs.175/kg to Rs.350/kg has doubled up making survival of small manufacturers very difficult.

This will completely wipe out the small players.

Big players can adjust the price with competition but for us, times are tough”, Jindal said with a concern.

“We want imports of SMP

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to be duty-free which is now at 55%. International price of SMP is still Rs.200/kg as compared to India’s rate Rs.300-350/kg”, said Basant and further informed that if the govt allows import ofSMP duty-free, then the ice cream manufacturing cost may be controlled otherwise ice cream will have the same fate as soaring vegetable.

Gupta wants the government to import from New Zealand where the rates are 160 to 170 so that the Ice cream industry gets some sort of relief in the rates which is going to benefit the industry in next season.

While according to Joseph, it is important to find the way of controlled emboss. They should control the prices and if it isn’t controlled thenthe rates will increases during the season. So, atleast government should emboss Amul and others so the prices should be controlled in the manner,making SMP price go down below Rs. 300.

“I think Govt should banthe export of SMP immediately. Because demand of SMP’s in other countries are very high due to lack of milk production. In India the production of milk is very high and the milk factor can be the decider. So, if we use our milk for the betterment of our industry so it will be beneficial for us. But, if we continue to export our milk than we will face crisis in the upcoming months”, explained Pokiya.

Is the ice cream industry going through a crisis?

Ice-cream and Frozen dessert manufacturers are facing difficulties in procurement of SMP as stock is not available in the market and

51 increment in the pricing of icecreams and frozen desserts and there would be slow down and less production of ice-cream and frozen desserts.

Gandhi conjures that the ice cream was already facing a lot of problem by imposition of GST. “So many small manufacturing units has been closed due to GST and now if prices of SMP will not be controlled than more units will face the same situation. So, it is very necessary to import SMP duty Free,” he stressed.

there is sudden hike in its unit price. In 2018 average rate of SMP was Rs. 150/kg and the average rate of last 4-5 years rangedbetween Rs. 180 to Rs. 200/kg. But from Jan-2019 onwards rates have been increasing and the current rate of Rs. 330/kg.Astoundingly current international rate of SMP is Rs. 200/kg and the decision to opt out of RCEP further increased rate of SMP Rs. 20/kg in India.

And even after paying the current rate of Rs. 330/kg in India the Ice cream manufactures are still facing the shortage of SMP in the market and if the scenario doesn’t change it is going to be havoc in the in summer season. Also due to extended rainy season by two months in the country, there was great damage to the crop and fodder, which resulted in the reduction of procurement of milk and milk related products by 10 to 15%.

“Once the SMP price increases and is not controlled, the ice creams will be costlier, so the trend of buying ice cream will be out of reach of common man and the quality of ice cream will also be affected” stressed Joseph.

With increased prices it can be expected that the quality of ice cream may deteriorate. The bigger players may not be affected much but small players who have occupied the place of the lower side will be and this may indirectly compromise with the quality of ice cream.

“Entire scenario seems to be negative and will affect the overall performance of ice cream industries,” admonished Seth.

The persisting situation and steep price hike may result in rampant adulteration in SMP and loss of GST to government might occur due to shutdown of various ice cream and frozen dessert manufacturing. This may lead to

Pokyia agreed, “Definitely if it is not controlled our industry will go in wrong direction. Small manufactures will use other cheap products for making ice cream instead of SMP to maintain the cost of production which is very harmful for the safety of people”.The situation will get bad for small manufacturers and they can stray away from FSSAI guidelines and will use cheaper products just to save their businesses. Manufacturers of ice-cream would face huge losses.

As a result, they might have to dismiss labours in huge numbers”.

The industry will go five years back if this situation continues, as those manufactures who wanted to maintain quality will now won’t be able to offer quality products”,said Gupta.

This unnecessary jump in prices of SMP is going to affect the industry for sure and there is no doubt about it. As it is slack season that’s why we are not hearing any uproars of price rise but once the season of ice cream starts we might hear some negative response, stated Jindal.

In the same line Basant said that micro industries are on the brim of closing down, if they don’t get good SMP prices they will shut their business or else search some other means of sources like cheap material not approved by FSSAI to replace the pure materials used in making ice creamwith cost effective cheap material that is bad for health and market.

“Instead of closing the ice cream business small manufacturers will definitely try to save it by manipulating the ingredients in ice cream production. Even if this does not work then manufacturers need will have to close down and resulting in unemployment”, reprimanded Basant.

Retrospective

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The demand and necessity of current time is economic liberalization such as Diary Sector to be made open for Global market by allowing it for import and export. As this would not only give chance to export but will encourage many people toward animal husbandry occupation and ultimately would be helping in increasing yearly income of farmers. It would be a great help if the import of SMP, WMP, Butter and butter oil (fat) would come under duty free scheme.as non-availability of the stock is going to affect the whole of ice cream and frozen dessert industry of India.

There is an urgent need to set this right. More than a billion consumers have dairy every day in India, and 100 million poor dairy farmers are engaged in this $50 billion category, out of which nearly 70 million are women.

Here are three concrete steps that the governments need to take: • A private sector inclusive National Dairy Plan that clearly allocates 50 percent of its budget for the private sector. Prioritise regions for every two-year wave and have a scoring system for private players; allocate and disburse capital. The National Dairy Development Board needs to reinvent itself.

• Get back into the RCEP discussions and open up the dairy sector. More importantly from a short term perspective, bring in 200,000 MTs of SMP immediately in the country to ease up severe short supply and inflation in dairy. Yes, we need a face saver too, and maybe we can actually leverage the last position in a constructive way to set some conditionality that makes long term sense.

• State governments should have a supportive incentive plan for locally sourced milk, including industry level certification / endorsement for locally sourced products and companies. This will create consumer awareness.

All dairy underdeveloped states, especially in eastern India, like Uttar Pradesh, Odisha, West Bengal, Chhattisgarh and Jharkhand need to reimagine their policy framework.

Before this rescinds, it is very important to reform to move forward in a way that develops a thriving dairy sector, one that fosters innovation, growth and wealth creation for everyone, from consumers to farmers.

Profit margins in the industry need to strengthen to attract investments. In the next decade, we should be aspiring to have three globally established innovative dairy consumer brands from India.

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Formulation of nutritional food products by utilizingIndian cheese (paneer) whey

W

h e y is the

by-product obtained while preparation of paneer, channa and cheese.

Around 3 milDr. Samlesh Kumari tonnes Scientist, Dairy Microbiology, lion Centre of Excellence in Soy- of whey probean Processing, ICAR-Cen- duced annutral Institute of Agricultural ally in India, Engineering, Bhopal which may causes substantial loss of about 2 lakh tonnes of valuable milk nutrients.

Whichraises serious environmental concern worldwide due to its high biochemi-

cal oxygen demand (BOD) and for its disposal.Later, this waste product of paneer industry, acknowledged as “gold mine of nutrients” Raghavendra, 2017 .

Whey proteins contains more essential amino acids and branched-chain amino acids than most other food proteins, and as a consequence are associated with the modulation of insulin responses in humans. Paneer whey is a pool of nutrients containing 45-50% of total milk solids, 70% of lactose, 20% of proteins, almost all water-soluble vitamins and 70-90% of essential minerals (Table 2).

Figure 1. Paneer whey utilization in different types of food products

functional properties such as solubility, foaming, emulsifying, gelling and water binding and many more. Whey constituents have indispensable value as human food due to its high nutritional profiling.

Utilization of paneer whey for preparation of varieties of dairy and food products with best sensory attributes is a potential method (Figure 1).

2.0 Whey Based Dairy Products 2.1 Cultured buttermilk and Lassi Cultured buttermilk was prepared with standardised method using Lactobacillus cultures. In this formulation, 50% of milk was replaced with paneer whey for curd preparation. For improving sensory quality, salt (0.5%) and spices (0.4%)

were added and shelf life of the prepared buttermilk was reported up to 4 days.Lassiprepared by using dahi obtained from neutralized fresh paneer whey with buffalo milk. Based on sensory evaluation, by a panel of trained judges, product scored overall acceptability 7.83.

2.2Lactose fermented beverage Conversion of whey into a beverage on a commercial scale is an economic advantage. It is evident from the investigations, that paneer whey can be effectively utilizedfor the development of fermented carbonated whey beverage. The whole paneer whey can be completely transformed into a refreshing carbonated

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health beverage with acceptable sensory score (>8.01for overall acceptability).

3.0 Whey Based Bakery And Confectionary Products 3.1 Paneer whey supplemented milk bread The use of paneer whey in bread making resulted in marginal increase in the total solid, ash and total protein content. A decrease in the values for moisture and pH were recorded with the increase in level of paneer whey.For preparation of bread in 300gm of flour different proportions of paneer, whey was added ranged between 45 to 180ml and it was observed that with increase the level of paneer whey values of moisture and pH was decreasing.

3.2Papaya jam with addition of paneer whey Papaya jam with 10% whey substitution can be effectively assigned as bestformulation as it had better textural properties.

Which is necessary for jam like product and product prepared with 10% paneer whey hadacceptable valuesofacidity (pH), total solids and ash.

3.3 Jelly confection Jelly confection was prepared using panner whey. Blends of paneer whey and water was prepared in different proportions with colour, flavour, citric acid and heated till reached to 77-82ºC. Nutrient level among the treatments improves with the increasing levels of paneer whey.

This will contribute to the economy of dairy plant operations by reducing the cost of effluent treatment and will help to overcome the pollution problems caused by whey drainage .

4.0Whey based beverages Paneer whey production involves high

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heat treatment that results in de-proteinization of whey, thus paneer whey is an attractive ingredient for formulation various beverages.

4.1 Acido whey This is a refreshing and palatable beverage made from paneer whey. In the process, pasteurisation of fresh paneer whey at 72°C for 15 minwas carried out followed by cooling to 37°C and then addi-

tion of culture (Lactobacillus acidophilus @ 1%) and fermented at 37°C for 24 h.

Sugar and citrus flavour were added to make the product palatable and stored in refrigerated conditions.

Final product had a typical acidity between 0.8-0.9 percent (LA). The shelf life of the product was reported to be 2-3 weeks at refrigerated conditions.

4.2Electrolyte Whey Drink The concentration of lactose is very less in paneer whey as compared to cheese

whey and minerals like chloride, sodium, calcium and magnesium are higher. For a better electrolytic drink, mineral concentration should be high and lactose concentration should be low. These finding support that paneer whey is more suitable for the preparation of whey based beverage or electrolyte drink for the replenishment of the lost minerals.

4.3Lemon drink

A process for lemon-based beverage was developed by utilizing paneer whey. Beverage was prepared using whey, 8% sugar, 4% lemon juice, 0.1% lemon flavor and 0.05% CMC and was found highly acceptable with the overall acceptability score 7.8 on 9-point Hedonic scale.

4.4Carbonated whey based lemon beverages The carbonated lemon whey beverage (by lactose hydrolysis) with acceptable quality can be prepared using whey, lemon juice (4.5%), sugar (10%), ginger juice

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(1%) and salt (0.6%). The prepared whey beverage was acceptable up to 49 days at refrigerated temperature (7±1°C). The cost of whey beverage is 5.33 per 200 ml. The dairy industry, especially those engaged in the manufacture of cheese, casein, chhana and paneer can adopt like this product as s a value added product to minimize the waste disposal problems and generate income.

CONCLUSIONS Paneer whey is a good source of nutrients and except iron, almost all essential minerals like calcium and magnesium are present in it.

Thus, it can be inferred that incorporation of paneer whey in the preparation of various food productsenhances functional properties of the food products in addition to providing a method for utilization of paneer whey.

54

Dairy prices rise in fourth quarter, says Rabobank

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ilk and dairy product prices are on the rise, but the ability to pass on these increases through the supply chain to consumers is a challenge, according to the latest Rabo Research Dairy Quarterly report, Farmers Welcome Higher Prices. Will Consumers?

“Higher commodity prices are a welcome change for dairy producers,” says Ben Laine, Rabo Research dairy analyst.

“However, as those prices work through to consumers, their willingness to pay higher prices at restaurants and grocery stores remains to be seen, with much of the world either recovering from, in the midst of, or on the verge of some degree of recession.”

EU milk production is poised to grow in

2020, although modestly and from low year-ago levels. There are a number of hurdles to herd expansion, including environmental regulations.

Import demand from China is expected to continue to rise, although it will likely be weaker in the first half due to higher carryover stocks. The potential for weaker domestic demand in the face of economic woes could further reduce the need for imports.

Combined milk production growth among the Big-7 milk-producing regions is expected to remain at, or slightly below, 1% through the first quarter of 2021.

Cheese and SMP are taking the spotlight from butter. Butter prices have most ly stabilised after varying degrees of decline

around the world. Whey prices are gradually improving, but still face limitations due to the reduced demand for pig feed in China. As market demand shifts away from butterfat, processors will need to re-evaluate the product mix in order to capitalise on this reversal from the recent norms.

International dairy supports the WTO

D

airy associations across the globe expressed support for the multilateral rules-based trade system, underpinned by the World Trade Organisation (WTO), in a statement from five international dairy bodies.

In it, they called on world leaders to find a pathway forward, stating there is no time to lose: “We are calling on world leaders, through their representatives in Geneva, to intensify their efforts to progress discussions on WTO reform and agree a pathway forward to ensure that the global rules-based trade system is not put at risk with the potential discontinuation of

the dispute settlement mechanism. “The dairy industries of Argentina (Centro de la Industria Lechera); Australia (Australian Dairy Industry Council); the European Union (Eucolait and the European Dairy Association); and New Zealand (Dairy Companies Association of New Zealand), which represent the majority of global trade in dairy products, are speaking out due to growing concerns over lack of progress maintaining and reinvigorating the global trade rules system.

“The rules-based trade system has delivered benefits to the dairy industry across the globe. As industries closely engaged in international trade supply chains, we have operated in a relatively stable environment underwritten by rules governing border and beyond the border trade measures. Global dairy trade has gone from strength to strength under this framework.

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“For the dairy producers, processors and traders our organisations represent, the international rules-based trading system is more important today than ever.

“In uncertain times, knowing that there are rules to be followed and a process for both transparency and enforcement underpins confidence in our industries and the global economy at large.

“Global trade has played a major role in lifting hundreds of millions of people out of poverty and that trade openness is strongly correlated to improvements in real income among the lowest earners in developing countries.

“Uncertainty has the potential to dampen global economic growth. It also risks our ability to achieve progress in other areas, such as in meeting sustainable development goals: global prosperity is much harder to achieve when adherence to accepted norms becomes optional.

“The system is not perfect, but the risks to our industries of a world without it are unimaginable. We urgently ask to find a pathway forward.”

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New Dairy Code Already Having Positive Impact

T

he Dairy Code was released on December 13 and came into effect from January 1.

There has been a lot of speculation about the code and how useful it would be, but it is already clear the code is having a positive impact for farmers.

The code forces all processors to review their contracts to ensure that they become compliant.

It’s unlikely that contracts in place before January 1 will meet the code and as a result, these existing contracts will need to be renegotiated by the end of 2020 since they must be compliant by January 1, 2021. In addition, all contracts will need to be changed to a financial year basis, not

calendar year, which will force some processors to change.

One of the key changes to come about from the code is the reassessment of longterm contracts. In the past processors forced farmers to sign three- and five-year contracts with no pricing certainty at all.

Now, processors must stipulate minimum prices for all years.

The prices quoted in these contracts need to be sensible and attractive minimum prices, not meaningless prices which are well below the first-year price.

This clause forces processors to re-think long term contracts and the risks that they present to their business. It has already led to shorter contracts being offered and

I would expect all processors to follow suit in the future. So, despite the scepticism by many in the industry, the code has been worth the wait and is already having a very positive impact for dairy farmers.

QDO looks forward to working closely with Agriculture Minister Bridget McKenzie and the ACCC in educating farmers about the code and to ensure any issues are addressed.

As a member of the Dairy Consultative Committee I will be involved in reviewing and helping to strengthen the code over the next two years, and I welcome farmers to contact QDO to discuss their existing or new contracts with me.

A2 Milk | Whatever Happened To A2 Milk?

A

2 milk on sale in a US supermarket In 2011 the launch of A2 milk was hailed a breakthrough for consumers who suffered an allergic reaction to ordinary milk.

Researchers in New Zealand had found that cows produced milk with two types of beta-casein protein, either A1 or A2.While the A1 protein triggered digestive problems in some, the A2 type showed a much-reduced effect.

Further research showed that roughly 50% of cows had the genetic make-up to produce A2 milk.

Recognizing the marketing opportunity of a non-allergenic milk, the NZ researchers commercialized a DNA test to identify A2 cows and formed the A2 Milk Corporation.Branded A2 milk arrived on UK supermarket shelves in September 2012 and the product quickly developed a loyal following.Contracts to supply Robert Wiseman with A2 milk were offered in 2012 and initial demand and growth forecasts translated into a 2.5p/litre premium.

This threw a potential lifeline to producers in the grip of that year’s price crisis and about a dozen converted to producing A2 milk.

Many sold off non-A2 cows, which accounted for half their herds, and bought in replacements at a premium.Initially it appeared a shrewd move, with UK retail sales in 1,000 outlets passing £1m within 12 months.Muller then took over Robert Wiseman Dairies and a joint venture between Muller-Wiseman and the A2 Milk Corporation promised greater investment in the UK market.

Under the joint venture, Muller-Wiseman procured, processed and distributed the milk, but the A2 Milk Corporation took over product marketing and sales. This decision proved pivotal.

While countries such as the US, China and Australia saw solid growth – A2 milk captured 8% of the Australian market – UK customers proved more of a challenge.

Marketing a new premium product on shelves dominated by cheap fresh milk amid burgeoning sales of plant-based alternatives was difficult for the relatively small A2 Milk Corporation. Sales growth failed to match early rates and last summer the renamed A2 Milk Company announced it was quitting the UK to focus on other markets.It blamed “category conditions which meant that developing a scalable premium-priced, fresh milk, proposition was increasingly challenging”.

The decision to quit had followed a strategic, global review, an A2 spokeswoman told Farmers Weekly.With just 600 employees worldwide, it made sense to focus on the fastest-growing markets.

The UK supplier relationships forged had been very important, the spokeswoman said.

“This decision does not preclude us from pursuing markets for liquid milk or other products in the UK in the future,” she said.

Case study One farmer who converted to A2 milk production in 2012 was Shropshire-based Neale Sadler. In 2012 the 2.5p/litre premium offered for A2 milk produced at his

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Bridge Farm near Shrewsbury represented a significant incentive in a turbulent market.

The bonus was paid on all milk produced by bought-in cows for two years, with a 1p/litre premium for milk produced by existing A2 cows in a supplier’s herd.

A £300-a-cow subsidy was included in the deal as an incentive to sign up and to help offset the cost of replacements.DNA tests revealed that 57% of the farm’s 75 cows did not carry the A2 protein trait and these were sold off.The herd took time to rebuild, but the initial dip in overall milk production post-conversion was cushioned by the bonus and an increase in yield per cow. However, beyond the first two years, the bonus was paid only on the proportion of milk which went into the A2-branded product.

With sales failing to match the early growth, that proportion amounted to 20% of Bridge Farm’s milk. The remaining 80% attracted the standard Muller price.

Sadler said he had no regrets about the venture because it was a product he believed in.His own health had improved, with a persistent eczema problem clearing up after switching to drinking A2 milk.However, sales outside the UK, particularly in China where the product underpins baby milk powder, have boomed, said Sadler, who has closely followed the A2 Milk Company’s fortunes.

“The decision to quit the UK is down to that huge uptake in Asia and the company has had to refocus on meeting that demand,” he said. “Our market was small by comparison and was a victim of the global success”, he added.

Source: https://edairynews.com

56

Australia to launch mandatory dairy code to ensure farmers get fair price

A

Australia is introducing a new mandatory dairy industry code, in a move to help farmers negotiate a fair price for their products. A mandatory dairy code of conduct was recommended following the ACCC’s 2018 dairy inquiry, which identified imbalances in power between processors and farmers.

ACCC deputy chair Mick Keogh said: “We also identified a lack of transparency in contract and pricing practices, limiting the ability of farmers to compare offers from different processors and hence reducing competition.” “We concluded that a mandatory code was the best way to address these systemic industry problems, so we are pleased to see that this has become reality.”

The ACCC will be responsible for en-

forcing the code and has come into effect from 1 January 2020. According to Australia’s agriculture minister Bridget McKenzie, the code has been developed and negotiated by dairy farming organisations across its eight dairy regions and will support farmers across Australia.

McKenzie said: “In line with feedback received from dairy farmers the code pro-

hibits retrospective pricing step downs. “It also prevents unilateral changes except in a narrowly defined set of emergency circumstances; it stops processors withholding loyalty payments from farmers who are changing processor; and it prohibits exclusive supply arrangements where other conditions would be to the detriment of dairy farmers.”

Due to other pressures on Australia’s dairy farmers, McKenzie stated that grants will become available to reduce fairy farmer energy costs, while farmers will be provided with legal advice and farm cooperatives will be set up. Following 12 months of the code’s establishment, a review of its impact will take place.

Greater agricultural innovation needed to meet SDGs, states FAO chief

G

reater agricultural innovation is required to tackle the risks of climate change and reach the Sustainable Development Goals (SDGs).

This was stated by Qu Dongyu, director general, Food and Agriculture Organisation (FAO), at the opening of SDG-2 Linking Technological Innovation and Climate Change Actions for a World Free of Hunger, Malnutrition and Poverty, an event on the sidelines of COP25, which commenced recently. “There is a need for innovation, not only in science, but also

in policies, in how we do business and the way we think,” he added. The event was co-organised by FAO and the two other Rome-based UN (United Nations) agencies, the International Fund of Agricultural Development (IFAD) and the World Food Programme (WFP).

Qu highlighted the important role of farmers who are ultimately those who apply agricultural innovation, and therefore, should not be left behind when it comes to technology and innovation. FAO opined

that when applied to the food and agricultural sectors, innovation, technology and digitalisation can strengthen climate change actions, increase food production and support everyone involved in the food value chain.

“Empowering farmers and strengthening coordination, especially at the country level, are crucial to responding to climate change challenges and reaching all SDGs, and it is time to scale up and speed up our efforts,” stated the FAO chief.

A2 milk meta analysis inconclusive

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ased on the scientific facts no recommendation can currently be made for the A2 milk,” says Christine Röger, head of science at the Competence Center for Nutrition (KErn). “Further human studies providing high data quality are needed,” she says.

KErn and Cochrane Deutschland have reviewed and evaluated the current scientific literature, as a comprehensive assessment of the international study situation has been pending to date.

In total, KErn, in cooperation with Cochrane, a network of physicians and scientists, evaluated 21 studies that looked at a relationship between A1 and/or A2 milk consumption and various health effects in humans. Ten human studies have not yet been completed and so could not be included in the overview study of the KErn. The results of the project were not uniform. Some showed a connection to the respective diseases, while others refuted this. Many studies only examined meta-

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bolic parameters, which are a risk factor but do not necessarily lead to disease.

A2 was originally developed in New Zealand. The difference between A2 and A1 milk is a single different amino acid in betacasein. This difference is linked to various diseases and health effects in some scientific studies. These include digestive problems, type 1 diabetes, cardiovascular disease, asthma and neurological disorders.

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Farmers protest in Brussels over CAP

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ithuanian president Gitanas Nauseda with MEPs Juozas Olekas and Bronis Rope and Arūnas Svitojus, President of the Chamber of Agriculture of Lithuania.

Over 50 farmers from Central and Eastern Europe protested outside a meeting of EU leaders, calling on them to deliver on their promises to equalise payments across the European Union under the Common Agricultural Policy (CAP). As heads of EU countries met in Brussels to discuss the EU budget, more than 50 farmers travelled from Lithuania, Latvia, Poland, Czech Republic and Slovakia to protest outside. They were also joined by Lithuania’s president Gitanas Nauseda and the Lithuanian MEPs Juozas Olekas and Bronis Rope.

The farmers are reminding EU leaders of promises they made to increase the subsidies to farmers in Central and Eastern

Europe where some still receive nearly half the average in the EU. The promises were made in 2002, but EU leaders have repeatedly failed to follow through on their commitment to a fairer distribution.

These farmers are required to produce the same food, to the same standards, but with a far lower subsidy. “European leaders are debating how to allocate a budget of billions of euros and we are struggling to make ends meet each month and to continue farming.

“All we’re asking is for them to honour a promise made to us years ago and bring our payments up to that of the European average,” says Arūnas Svitojus, president of the Chamber of Agriculture of Lithuania.

The protest, under the initiative of the Chamber of Agriculture of Lithuania, follows an open letter issued by a coalition of nine agricultural associations from the

Baltic States addressed to EU political leaders calling for greater payments to Baltic farmers. “I think what EU leaders don’t realise is that I receive nearly half of the what the average EU farmer receives in payments from the Common Agricultural Policy. How can they claim to act in any solidarity if they continue to break their promise to support all farmers equally?

“All we want is to be sure that we are not left behind,” says Lina MeiluteDatkuniene, a farmer from Lithuania who travelled to Brussels for the protest.

The farmers demand fair conditions for farmers across the EU Member States, equal direct payments and a strong budget for the CAP in 20212027. Only in this way, the EU can meet its green policy goals and produce healthier food, they say.

Can touching cows’ teats during milking spread bacteria leading to mastitis?

Bacteria live on skin, so there’s always a risk that teats will become contaminated by mastitis bacteria during the milking process, writes DairyNZ senior scientist Jane Lacy-Hulbert.

Bacteria can be spread during milking by contact with milk from an infected udder. The risks can be minimised by ensuring good teat condition and effective teat-spraying practices.

Detection Foremilk stripping is the most effective way to detect clinical mastitis, which shows as abnormalities in the milk. Stripping a few squirts of milk onto a black paddle, rather than the ground, makes these changes more visible.

Farms that routinely foremilk strip tend to have better control of their bulk milk somatic cell count (SCC). Foremilk stripping offers other advantages to make milking easier on-farm: Teat condition monitoring Maintaining healthy teat skin is important for successful prevention of mastitis.

Bacteria grow and multiply in rough teat

skin and teat sores. Foremilk stripping provides an ideal opportunity to check teat condition and spot any emerging issues.

Calmer cows Milker injuries are common on-farm.

Cows that are less familiar with their udders being touched can fidget and kick during cup attachment. ACC reports large numbers of injuries caused by cows kicking milkers.

However, when they have their foremilk stripped and teats inspected, cows become more accustomed to having their udders handled, so they’re less likely to react during cup attachment.

Calmer cows also produce dung less frequently while being milked, kick the cups off less often, move through the dairy easily and produce less adrenalin and, thus, better milk letdown than stressed and anxious cows.

Increased cure rates Early detection of mastitis increases the chance and speed of cure.

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Reducing the risk • In early lactation, foremilk strip regularly, initially, then implement strategic stripping. Monitor the bulk milk SCC and filter sock, and strip more regularly when suspicious about mastitis.

• Use gloves when foremilk stripping cows. Gloves have a smooth surface, which are easier to clean and harbour less dirt and bacteria than bare hands.

• Review teat-spraying procedures. Teat spraying after milking reduces bacteria left behind on the teats, which can include those left behind by foremilk stripping.

• Check teat spray coverage. To be effective, teat spray needs to cover all sides of the teats, as well as the teat tip; this can be achieved by manual and automatic spraying systems.

Myth: Touching teats will increase the incidence of mastitis in cows.

Busted: Not if hands and teats are kept clean.

Foremilk stripping, to find new cases, and teat spraying after milking, to prevent new cases, provide effective control of mastitis.

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Challenges in probiotic dairy-based beverages

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h e r e h a s been a lot of hype surrounding the benefits of probotics.

To distingish fact from fiction, Hasitha PhD student in Food Science at SLU, Sweden Priyashantha, Dr Nazli Turkmen and Shishanthi Jayarathna investigate recently published scientific studies that explore the challenges of probiotic, dairy-based drinks.

Probiotics are defined as living microorganisms that, when ingested in certain numbers, provide health benefits to the host.1 Scientists argue that dairy products, including various dairy-based beverages, are the most effective food matrix in which to deliver probiotic bacteria for the purpose of benefiting human health.

to garner benefits rather than merely act as a nutritional supplement.

The benefits associated include: immune system Dr. Nazil Turkmen Researcher at the Department stimulation, of Dairy Technology, Faculty lowering of of Agriculture, Ankara blood ammoUniversity, Turkey nia, reducing serum cholesterol, strengthening mucosal barriers, alleviating lactose intolerance and sythesis of B vitamins.

Some of the findings regarding associated benefits are well-documented and many have shown promising potential based on animal studies.

Various health-promoting benefits are

contain various mixtures of lactic acid bacterial strains from the genera Lactobacillus and Bifidobacterium.

Bacteria are one of the general inhabitants of humans, imparting both positive and negative health effects; although, generally, intestinal residential bacteria do not pose adverse health effects and often demonstrate positive Shishanthis Tayarathna PhD student at the Swedish influences on University of Agricultural the hostâ&#x20AC;&#x2122;s wellSciences being.

Webinar: Accelerate food, pharmaceutical and particle analysis with Raman imaging This webinar describes how Raman microscopy can help solve some of the most vital and challenging questions that researchers face in 3D imaging and microparticle analyses of food, pharmaceuticals and microplastics, along with providing measurement examples from each field.

Several in vitro studies, so-called testtube experiments, along with animal studies have demonstrated the ability of probiotic strains to enhance the immune responses of the host.2 In fact, the natural immunity of healthy adults could be improved by dietary consumption of Bifidobacterium lactis.3

In this article, we investigate such health claims and the challenges in producing an optimal final product with probiotic health effects.

Health claims The probiotics market has skyrocketed; partly due to progress in research and new product development, and partly due to consumer-led demand for healthier products. Probiotic drinks have gained particular popularity, as they are believed

often observable, but they are strain dependent. For this reason, a single strain is unable to provide all-inclusive benefits; instead, diverse health-promoting effects are closely associated with the composition and diversity of the bacterial strains present in a particular food matrix. This makes the story of probiotics both interesting and complex.

Bacteria Most probiotic products on the market

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Heart benefits Evidence suggests that the use of probiotics lowers the risk of cardio vascular diseases and coronary heart disease, particularly by reducing the serum cholesterol level. There are a couple of ways that probiotics are known to help lower cholesterol levels in humans: firstly, through bacterial enzymes deconjugating bile acids, which creates less soluble and less absorbable bile salts that can be readily loosened via faecal excretion; and, secondly, through the uptake of cholesterol by growing cells and incorporation into the cellular membrane.4 Gut benefits Probiotic bacteria is also important in maintaining intestinal health because a strengthened intestinal barrier is essential for a healthy gut. Probiotics reduce the growth of pathogenic bacteria either by

59 requires intricate evaluation of quality and safety, such as absence of allergens, which could likely stem from culture media ingredients.

In manufacturing, incorporating probiotics to the dose required at the end of shelf life is a factor that is often overlooked.

However, incorporation of traditional probiotic lactic acid bacteria and bifido bacteria in fermented dairy products have posed challenges by shortening the shelf life. In some cases, the addition and growth of probiotic bacterial cultures compromises the sensory profile of the product.12 Therefore, the choice of starter cultures and packaging options are important in maintaining a shelf-stable product, while adhering to strict hygienic standards. producing antimicrobial bacteriocins or by competing with the pathogens for the mucosal adherence sites.5,6 Lactose intolerance is due to a lack of lactase enzyme to digest lactose in dairy products, which leads to various complications such as bloating, nausea, abdominal cramping and diarrhoea. Consumption of fermented probiotic beverages has shown positive effects for individuals with lactose intolerance, where the fermentation helps to reduce the lactose concentration and increases active lactase enzyme concentration in the small intestine.7 Bioavailable vitamins Malnutrition and imbalanced diets have led to vitamin deficiencies in both the young and old. However, it is now well known that certain lactic acid bacteria and probiotics are able to produce some water-soluble vitamins, especially the vitamins in the B category such as riboflavin (Vitamin B2), folate (vitamin B11) and cynobalamine (vitamin B12). The use of vitamin-producing probiotics in food is therefore a feasible approach to producing vitamin-rich food without artificial fortification.8 Challenges in producing probiotic dairy products The organoleptic properties of the probiotic-enriched foods must be carefully designed in order to preserve the desirable characteristics of the product. Often, the addition of probiotic cultures has introduced several challenges in meeting the required physicochemical properties.9

Probiotic fermented foods are the most commonly consumed probiotic products among dairy and non-dairy products.

Fermentation acts to preserve probiotic effects by retaining or optimising the activity of probiotic bacteria.

In addition to being an inexpensive process, fermentation also improves the nutritional and sensory properties of the product. Numerous technologies and different mixtures of varying ingredients can be easily used in the production of probiotic dairy-based beverages.10 Prebiotics are generally employed for the growth and viability of probiotic bacteria used in the production of probiotic dairy-based beverages. For this purpose, the most commonly used prebiotics are raffinose, oligofructose and inulin.11 The production of functional products, especially those containing probiotic bacteria, is a vigilant process that requires many factors to be controlled and considered; particularly the sensory properties, shelf life, and physical, chemical and microbiological stability of the final product, as those attributes are most likely to influence consumersâ&#x20AC;&#x2122; acceptability.

Challenges in delivering probiotic effects Several criteria must be met to deliver optimal probiotic effects but often these points are missed in manufacturing. A detailed and controlled process is required to maintain the quality and reproducibility of the process. New product development

Dairy Times

Appropriate fermentation and storage temperature, pH of the final product, type of packaging, extra processing such as post-heat treatments and homogenisation and interactions with other ingredients, are critical in delivering optimal probiotic health effects.13 Thus, extra diligence must be given to ensure a productâ&#x20AC;&#x2122;s organoleptic properties both at new product development and commercial production levels.

Conclusion Functional probiotic dairy beverages provide additional benefits beyond basic nutritional supplementations and stand out as a special type of matrix to facilitate probiotic health benefits. But delivering an optimal final product with probiotic effect is challenging. Intensive efforts have been made to redesign dairy-based beverages to ensure optimal sensory properties and probiotic effects. However, proper scientific validation of health claims remains a critical ongoing requirement for functional dairy beverages.

Source: New Food Magazine Issue 05, October 2019

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I

taly’s speciality cheeses are likely to bear the brunt of the Airbus-Boeing spat, Brenda Dionisi in Milan reports Retaliatory duties imNicola Bertinelli, President, Parmigiano posed by the US in a Reggiano Consortium trade dispute with the European Union (EU) over aero-plane subsidies will, argues Italian farmers union, Coldiretti, shrink Italian food exports to the US by 20 per cent, with the Italian speciality cheese sector being the hardest hit.

Italy’s top hard and soft PDO (protected designation of origin) speciality cheeses – Parmigiano Reggiano, Grana Padano, Pecorino Romano, Gorgonzola and Provolone – are among the long list of EU products being slapped with punitive tariffs in the US*, after the World Trade Organisation (WTO) granted Washington the right to impose retaliatory tariffs worth US$7.5 billion (€6.8bn) in compensation for illegal EU subsidies made to plane maker Airbus.

Italy’s speciality cheese sector has been unjustly targeted in the matter, Lorenzo Bazzana, economics manager at Coldiretti, told Dairy Industries International. “The 25 per cent tariff hike imposed by the US and which took effect on October 18…is targeting a sector that has nothing to do with airplanes and a country that has nothing to with the Airbus consortium [which includes France, Germany, Spain and Britain],” Bazzana says.

The US is tar geting the EU with tariffs, because it is a customs union, of which Italy is a part. President of the Parmigiano Reggiano Consortium, Nicola Bertinelli, believes the punitive tariffs were clearly taking aim at Europe’s protection of its PDO products, particularly Italian PDO cheeses. “These duties are nothing more than spite,” he says, over the fact that American-made, imitation Italian cheeses are not allowed to enter the EU. Hit hard Parmigiano Reggiano is expected to take the hardest hit in the latest round of tariffs, Bertinelli said. Italian food products will be hit with €117 million’s worth extra duties, of which €30 million will fall on Parmigiano Reggiano exports to the US, he told DII. Parmigiano Reggiano ships about 40 per cent of production to

Italian cheese caught in aviation crossfire foreign markets, with the US market the second largest export market in 2018 (10,439 tonnes), following closely behind France (11,333 tonnes). Duties went from US$2.15 (€1.95) per kilogram to around US$6 (€5.41) per kilogram in the US from 15 October, when the additional tariffs came into effect, Bertinelli says.

“American consumers are today buying Parmigiano Reggiano at a higher price: if the cost was about US$40 per kilogram before the duties came into force, today the shelf price is well over US$45 per kilogram,” he says. And while Parmigiano exports are rising globally, up 5.5 per cent in 2018 compared to 2017, “the only variable capable of affecting the current market situation are duties, whose short term impacts will emerge in the coming months,” Bertinelli states.

US sales of PDO Pecorino Romano will also be affected but only marginally, says president of the Pecorino Romano consortium, Salvatore Palitta. Approximately 26,900 tonnes of Percorino Romano was produced in 2018, generating about €480 million in commercial value. Exports represent 70 per cent of annual production, with the US its major market outside of Italy, with 52 per cent of exports being shipped there annually.

Grated Pecorino Romano is its top selling product in the US. “The additional US duties concern only a small part of the Pecorino Romano exported to the US (less than 10 per cent) corresponding to the ‘not for grating’ cheese category, while the rest is a product that is prepared for grating and thus not included in the latest tariff hike,” he says.

Palitta says the exclusion of the grated cheeses was a small victory for the consortium, which has been working for years in the US for the application of different levies on grated and ‘not for grating’ cheeses. Nonetheless, he estimates that the extra tariffs will cost Pecorino Romano anywhere from €10 million to €13 million.

Lawyer and founder of the promotional trade platform, Great Italian Food Trade, Dario Dongo, believes the impact on Parmigiano Reggiano sales would be small-

Dairy Times

er than expected. “American consumers who already bought Parmigiano will likely continue to do so because they recognise its higher quality compared to imitation American cheeses,” he says. He also notes the US tariff hike could encourage Italy’s cheese sector to be less dependent on the US and explore foreign markets that could develop diverse short, medium and long-term growth, such as Russia, China, India and Brazil.

Figures from Italy’s national milk association, Assolatte, indicate this would build on a new trend. Italian cheese exports reached a record high in 2018, exceeding 418,000 tonnes and €2.7 billion in receipts, with EU market accounting for three quarters of all Italian cheese exports, at 318,000 tonnes, followed by the US market, at 40,000 tonnes. However, the highest growth was recorded in Africa, which grew by 23 per cent compared to 2017; Latin America, up by 21 per cent; Australia and New Zealand, up by 11.5 per cent; and Asia, up by 5.4 per cent.

US fears Across the Atlantic, importers also fear the tariff hike. President of the Cheese Importers Association of America, Phil Marfuggi, told DII that Italian cheese imports generate US$3.5 billion (€3.1bn) of revenue for US companies. Italian cheese imports sustain about 20,000 jobs in the US. “Importers not only ship in the cheese wheels, but we grate the cheese, cut it in pieces and package and price it for retailers; if sales drop here as a result of the tariffs, American importers will pay a high price as well,” he says.

Outgoing EU agriculture and rural development commissioner Phil Hogan says the EU is considering buying and storing foods to keep markets stable, following the imposition of duties. Meanwhile, Italy’s agriculture minister, Teresa Bellanova, said the Italian government is considering economic supports to sustain the domestic dairy and cheese sector during this trade dispute. Italian officials have also met US counterparts in Washington DC, to ask the US to ease or remove the punitive tariffs Source: www.dairyindustries.com

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Optimising your process The Society of Dairy Technology held its autumn symposium on process optimisation at Aberystwyth University in the UK. Andrew Wilbey reports Process optimisation was the theme of The Society of Dairy Technology’s autumn symposium in Wales, the UK. The first speaker was Dr. Hassan Yasdi of GEA, who discussed sustaining the benefits of process optimisation, using spray powder manufacture as the prime example.

Most processes are at risk from instability, whether from the feedstock, environment or process. In these circumstances the operators tend to take a less productive, ‘safe and easy’ approach.

In seeking to optimise a process, the first step is to achieve stability, for instance by standardising lactose to milk protein ratios in the feedstock, to achieve consistent quality in the powder. Once stability is achieved, then optimisation can lead to higher productivity.

Over a two-year period in one spray drying plant, the move from manual adjustment of set points to spray drier optimisation then standardisation and evaporator optimisation led to a 3.3 per cent increase in concentrate total solids, a 15 per cent drop in protein giveaway and a 4.2 per cent increase in production rate with an 87 per cent reduction in the moisture standard deviation, plus a 4.2 per cent saving in specific energy consumption.

It was emphasised that optimisation is not a one-off operation, as efficiency tends to drop off following commissioning and can only be improved by a continuous proactive process of monitoring, reporting and adjustment.

Tangible benefits include increased productivity and yield, consistent product quality with fewer unplanned shutdowns and reduced product loss. Intangible benefits include more environmentally-friendly operation with a reduction in emissions.

Membrane treatment Benoît Duculot from Realco discussed optimisation of programmes for cleaning membrane plants with enzyme systems and the importance of assessing the nature of the fouling. He proposed carrying out a three-phase fouling analysis to assess the solubility of the soil and the flux recovery rates: phase 1 – five enzyme tests for removal of organic fouling; phase 2 – inorganic fouling removal, then phase 3 – removal of bio films (measured by an ATP assay).

The results of the audit will determine the recommended cleaning systems. With membrane plants it is important to look at both retentate and permeate streams. Removal of bio films is critical as the concentration of bacteria can be 1,000-10,000 times higher than in free suspensions and be more resistant to biocides. Water quality in cleaning systems is critical and if reverse osmosis (RO) water is stored and reused then it is essential to clean and disinfect the storage tank at least twice a week.

Two examples were then cited. With processing goat milk by RO, the daily clean used a protease-lipase-lactase mixture with bio film treatment twice a year, enabling longer runs and extension of the membrane life from 18 to at least 24 months. The permeate polisher was cleaned with acid and alkaline-based products, plus the twice-yearly bio film treatment. In the second example, a combination of UF (ultrafiltration), NF (nanofiltration) and RO equipment was used for concentrating whey for whey protein concentrate manufacture. An audit of the fouling resulted in daily use of a protease-based cleaning system that improved flux rates by up to 50 per cent and enabled reduction and eventual elimination of chlorine-based disinfection, thus extending membrane life while maintaining microbial quality.

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FT-NIR technology D r. M a r k Whatton of QuadraChem Laboratories explained how Fourier Transform near Infrared (FT-NIR) technology can be used in optimising yield. IR absorption provides the energy needed for movement of the bonds between atoms. Various peaks are characteristic of the bonds in milk components, their intensity being dependent on concentration.

With NIR spectra, the peaks are very broad and their use in analysis has only become possible with increased computer processing power. In theory, quantum mechanics preclude absorption but, in reality, some absorption does occur. Little or no sample preparation is needed, just to create a sample surface for reflectance.

The calibration models contribute to high long-term stability.

Measurement of salt and moisture is of importance in butter production. Crystalline solids should not absorb NIR, but once the salt is in solution then it will modify the behaviour of the H-O bond of surrounding water and this change can be quantified (± 0.05 per cent salt).

If moisture can be measured more accurately, then there is potential for raising the mean content closer to the 16 per cent legal maximum for individual samples. To optimise production there is an advantage in placing the analyser online rather than in the laboratory, though this requires a more robust design with vibration-free mounting that is food safe, CIP compatible and with an output that can be integrated into production.

Similar approaches can be made for online milk standardisation and for production of whey protein concentrates. Optimisation of a process requires accurate calibration of the analyser for that product. Calibration samples must first be accurately analysed by reference methods and the potential for sampling error recognised. There is a great advantage in having technical support for maintaining accuracy and solving problems: cloud based systems can make problem-solving much easier.

62 CIP optimisation Optimisation of cleaningin-place (CIP) systems was discussed by Steve Bagshaw of Holchem. The food and drink industry accounted for 14 per cent of energy and 10 per cent of water consumption by UK businesses, involving a quarter of HGV travel and an eighth of the UK workforce. There is pressure to reduce water consumption, particularly in the south east. Drivers to improve internal processes and reduce cost include energy and water conservation, and waste reduction.

Typical processes require large inputs of water, chemicals and energy. A milk plant may use 13 per cent of its energy for CIP and take up about 20 per cent of the day. Optimising the system requires first questioning the design and suitability of the system for each role in terms of equipment, flow rates and maintenance, as well as understanding the basic chemistry involved. For many dairy CIP applications, the protein fouling layers may

best be hydrolysed by a 0.5 per cent (w/v) caustic solution; higher concentrations may increase cross-linking and thus slow dissolution.

When auditing a CIP system, the first question should be whether it was optimised at commissioning and whether there have been subsequent changes to processes, products, cleaning chemicals or the cleaning parameters. Optimisation will require an in-depth knowledge and understanding of the parameters for each route and validation protocol plus historical data on the efficacy of the cleans.

It also may involve introducing inverter controls on CIP pumps to deliver the correct flow rates and pressures as well as changes to chemicals, temperatures and circulation times. Reducing energy use may need to be balanced against water and chemical usage or waste reduction.

After making any changes then the system must be revalidated.

Innovation at Aberystwyth The final paper was presented by Dr Rhian Hayward MBE, CEO of Aberinnovation on the developments that are taking place at Aberystwyth University, which is investing £100 million (€116.7m) in

student facilities, research and innovation assets plus its heritage proper ties. The former Welsh Plant Breeding Station is now the Institute for Biological, Environmental & Rural Sciences with approximately 1,500 hectares of agricultural land of different qualities and undertaking research in accelerated crop breeding and animal science. Work is also progressing into translating the research into economic outcomes.

A new £40.5 million (€46.7m) facility is being built to expand the universi ty’s collaborative research with industry in feed, food and fuel. The Biorefining Centre is already open and work on the food grade facilities is underway.

The Future Food Centre will include pilot scale dairy processing, packaging and storage facilities, sensory testing, food quality testing and microbiology laboratories, to open in August 2020.

Source: www.dairyindustries.com

Prebiotics and probiotics products – scenario 2020

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igest i v e wellness is a mainstream consumer interest, all around the world and has become the number one growth trend for industry.

ful brands. Providing a digestive product that enables people to ‘feel the benefit’ is the biggest marketing advantage you can have – and the surest way to keep people coming back, again and again.

That’s because, according to the World Health Organization, about the third of us will suffer from a digestive disorder at some time, ranging from simple discomfort to medical conditions such as Irritable Bowel Syndrome (IBS), a condition which affects about 20% of people.

Until recently, consumers’ choices were dominated by probiotic dairy, high-fibre cereal products or laxative supplements sold in drug stores. But because technology has opened the way for new product development, there has been a massive explosion in type of products that consumers can choose if they want to get a digestive wellness benefit.

Julian Mellentin

Founder of New Nutrition Business, a consulting company specialised in the business of food, nutrition and health

‘Feeling better inside’ is one of the most powerful consumer motivations and has been a driver of some of the most success-

The success of the world’s two biggest probiotic dairy brands, Danone Activia and Yakult, which between them have sales of over $7 billion on four continents, is a testament to the marketing power of ‘feel the benefit.’

Fibre is an ingredient that everyone

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knows they should have more of – and it’s easy for people to understand. Messages about “source of” or “high in” fibre have become so common on product labels that they have ceased to be a point of difference. These fibres are usually the insoluble bulking fibres, such as oat or soy. The growth in the market, however, belongs to soluble fibres such as inulin – a type of soluble fibre found in many fruits and vegetables, such as bananas, onions, wheat and chicory root.

It is made up of chains of fructose molecules that are linked together in a way that cannot be digested by the small intestine.

Instead, it travels to the lower gut, where it functions as a powerful prebiotic.

Prebiotics have an excellent scientific basis – enough to secure a very rare health claim approval from the European Food Safety Authority (EFSA) – and they feed the gut microbiome, something which

63 more and more people understand is key to digestive health.

Inulin’s additional advantage is that it is also a natural sugar replacer, used in an ever-growing number of products, and its presence means that companies can also flag up the enhanced fibre content on the label.

The number of products launched that feature inulin doubled between 2012 and 2019. Inulin has a very rare advantage in that it can offer both a digestive wellness benefit and a low sugar promise, so connecting to two of the biggest consumer growth trends.

Sales of breakfast cereals have suffered in recent years from the lower sugar trend, but many brands are discovering that they can gain sales in a challenging market by using inulin. Troo Granola, for example, uses inulin syrup in its products because it serves both as a prebiotic fibre and a sweetener, giving a more appealing taste to consumers while keeping the sugar low.

While prebiotics are just getting better-known, probiotics are already well-established for digestive wellness. For pro-

biotics the long-term growth opportunity is the emerging understanding of the microbiome’s role in many aspects of health.

Science is signposting many possible benefits – skin, heart and brain health, and even for weight management.

The science supporting new claims for probiotics is still in its infancy, meaning that as it becomes more robust that will support the emergence of more claims.

Key to success 1. Choosing the right product format – the one that the consumer sees as a credible carrier for probiotics and for the benefit claimed.

2. Creating an easy-to-understand marketing message.

When probiotics first came to market for gut health the marketing messages were easy for people to understand and can be summarised as there are bacteria in the gut, some are good and some are bad, but you can influence the balance through what you eat.

Explaining how probiotics beneficially support weight management will be a more complicated story to tell. Without a simple logic, the need for consumer edu-

Dairy Times

cation is significant. Hence the speed with which new probiotic benefits and categories emerge will depend to a large extent on how much marketing investment is made.

Thanks to the existing understanding of health-active consumers that probiotics can aid digestive health, this could be a useful starting point for them to learn about and embrace wider benefits.

And thanks to greater attention in social and online media to the microbiome, the most health-active consumers are already aware of the term and are already open to the idea of how the microbiome affects them.

Perhaps starting by targeting those consumers who are already ‘probiotic aware’ will be the starting point for a strategy that communicates new benefits.

A new world of opportunity is opening up for probiotics – and ambitious companies must start soon if they want to influence the social media discussion and become a successful player in this new world.

Source : Food And Beverage News January, 1-15, 2020

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From natamycin to cultures: how bio preservatives can effectively extend the shelf life of food and beverages in India

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ell-informed a n d more discerning than ever before, today’s consumerswant to know what is in the products they Dr. Ben de Haan, Senior purchase — with Product and Application many looking for Expert DSM clean labelfood and beverages that are both wholesome and natural. The latest DSM consumer research, which surveyed approximately 5,000 people across 10 countries, also found that 73% of peoplecheck the expiry date on product labels, indicating that shelf life influencespeople’schoices over brands and products.

As these trends gain traction in India,manufacturers must create healthier, more natural and longer-lastingproducts with short, recognizable ingredients lists to create a strong appeal for consumers.

Meeting these expectations, however, is not as simple in practice as it might seem on paper.The region’s climate and infrastructure mean that food and beverage producers often face complex challenges that require innovative solutions tohelp navigate the commercial landscape and maintain consumer appeal.

What are the challenges?

Approximately 1.3 billion tons of the food produced globally for human consumption is lost every year, with 120 to 170 kilograms of food wasted per capita annually in South and Southeast Asia., One of the main causes of food waste is spoilage, which istypically categorized into three sub-groups: physical, microbial and chemical.Microbial spoilage is a prominent issue worldwide and a common reasonfor recalls, whichcan lead toreputational damage and revenue losses.

It is a particular concern for producers in countries such as India where warm climates prevail.High temperatures and humidity — in combination withlogistical challenges likebreaks in the cold chainand limitations in the cooled transport

options available — mean that microbial spoilage is an ongoing threat.Solutions that allow producers to keep products fresh when transporting them for long periods of time in warm climates — without impacting taste, color or smell —are, as a result, high in demand in this region.

Natural vs artificial Artificialpreservativeswere once a popular choice to prevent bacteria, mold and yeast growthin foods and beverages.Rising consumer demand for more natural ingredients, however, means that these solutions have increasingly lost their appeal in today’s landscape. In fact, 65% of respondents in DSM’s researchsaid that they prefer food and beverages made with ingredients of natural origin. Synthetics, such as sorbate and benzoate, can also create off-flavors that impact the taste of the end product, and their efficacy is not always guaranteed.

Certain yeast and mold types areosmo-tolerant, meaning they are resilient to artificial preservatives, while gluconobacter, lactic acid bacteria and zygosaccharomyces—common spoilage-causing organisms in beverages,dressings and sauces— tend to beresistant or less sensitive to sorbate. , The result of the growing awareness of these limitations is a shift in demand.

Manufacturers are turning away from synthetic solutions and towards biopreservatives, such as natamycin, that canextend the shelf life of food and beveragessafely and effectively — without impacting their taste orfunctional properties.

This creates new opportunities for producers todevelop healthier, more natural products with short, recognizable ingredients liststhat align with consumer trends and preferences.

Understanding biopreservatives 1. Natamycin Natamycin-based preservatives, such as DSM’s Delvo®Cid solution, have long been a popular choice for food and beverage manufacturers across the globe

Dairy Times

for the development of safe, clean label products with natural appealand a longer shelf life.First discovered in a soil sample near Pietermaritzburg, South Africa, in 1954 —natamycin is a fermentation-based compound that helps to naturally and effectively block the growth of yeasts and molds in a range of dairy and beverage applications, ensuring that products maintain their characteristics for the duration of their shelf life – even when transported in warm climates for a long period of time.

Natamycin-based preservativesareeasy to formulate in beverages and powdered premixes, and enableproducers to reduce pasteurization temperatures, helping them keep delicate heat-sensitive flavors and aromas intact.Incheese applications, natamycin can offer protection throughout the production process, defendingcheese surfaces and brine baths against yeasts and molds during and after cheese ripening.

While it has been available on the market as a food preservative since 1967, the body of evidence supporting the use of natamycin over artificial solutionscontinues to grow. Researchshows that natamycin is typically 100 to 500 times more effective against yeast and mold thansynthetic preservatives, such as benzoate or sorbate .Natamycinalso acts independently of the product’s pH value and can be labeled as a natural preservative on products.

In addition, natamycin-based solutionsare colorless, odorless and tasteless, which means that they have no impact on the sensory profile of the end product.

By incorporating natamycin into product formulations, producers can create great-tasting, more natural goods with longer shelf lives that consumers will enjoy.

2. Cultures For manufacturers looking to naturally extend the shelf life of fermented dairy products, protective cultures, such asDSM’s range of Delvo®Guard cultures,may offer an effective solution.Consisting of unique culture strains,protec-

65 tive cultures allow dairy manufacturers to protect fresh dairy by inhibiting yeast and mold growth from within the product.

These biopreservation solutions enable producers to extend the shelf lives of‘onthe-go’dairy products, like yogurt, which are oftenstored in lunch boxesat ambient temperatures – a challenge particularly pertinentfor manufacturersand consumers, who work and live in warm climates.

S

outh Africa has a population of close to 55 million people.

Geographically, it is situated at the southernmost tip of Africa.

The country is one of the few Melt Loubser President South African countries in Africa National Committee for the IDF with well-developed agriculture and agro-processing infrastructure able to meet domestic demand and to export to the fast growing African market as well as to other continents.

The production of raw “unprocessed” milk and “dairy products” has increased substantially over the last two decades, which makes the Dairy Industry one of the fastest growing agro industries in South Africa. The domestic market in SA is by far the dominant market for South African produced dairy products. The average per capita consumption of dairy products in South Africa and Sub Saharan Africa however remains far below the international average per capita consump-

Reaching further together The rise in consumerdemand for more natural food and beverage products with longer shelf livesand cleaner labels shows no sign of slowing down. This has created an opportunity for manufacturers in India to expand their market share and drive innovation within the industry, however combatingspoilage is crucial to achieving this.Biopreservativesthat effectively prevent bacteria, yeast or mold growth in warm climates — without impacting the

taste, color or smell of products— can help manufacturers in India meetconsumer demand and thereby reduce food waste.

Working with atrusted partnerwith indepth market know-how and technical expertisecan help food and beverage producers in India select the right ingredient solutions that are compliant with local legislation and allow themtotackle spoilagenaturally and effectively — ultimately, creating safeproducts that resonate with consumers.

tion of dairy producing countries.The South African Dairy industry operates in a deregulated environment, which means that there are no measures from government to intervene in the production of raw milk or in the markets for manufactured Dairy Products.

position themselves in amongst the South African and Southern African dairy industries. Their presence will create the opportunity for themselves to share in the future development of this market with over 1 billion consumers. We experience great interest in this summit and expect in excess of 1200 participants from all over the world.

The industry deals with issues of common interest through a well organised structure where Milk South Africa acts as the vehicle in the industry through which clearly defined strategies, goals and objectives are executed and funded via a statutory dispensation.

The proper execution of these common challenges contributes to the growth of the industry including increased demand for dairy products.

The favourable agricultural environment in Southern Africa and certain parts of South Africa can support substantial increase in the supply of raw milk with the resultant increase in manufacture and consumption of dairy products.

I believe that participation in the 2020 World Dairy Summit will create excellent exposure for businesses who wish to

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On behalf of the South African National Committee of the IDF, I thank you for your potential participation. I trust that we shall receive a positive response on our quest for your assistance via the various sponsorship opportunities as outlined in this prospectus.

The venue of the summit will be the well-known Cape Town International Convention Centre and participants will experience the unique and internationally acclaimed scenery and culture of Cape Town and surrounding areas.

The South African Committee of IDF commits to hosting a most successful and memorable summit in Cape Town in the spring of 2020. For registration & other information please contact www.idfwds2020.com.

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1 WMNC 2021 is expected to host more than 200 exhibitors and approximately 8000 visitors and delegates from across the country & overseas. Milk and Milk Products are the integral part of the Mithai industry.

More than 50 percent Mithai are made up of milk and milk products. Mithai industry also consumes huge number of milk storage and processing machinery along with related raw materials and ingredients (Firoz H Naqvi, Director FSNM) Contact for stall and participation S. Hasan: +91 8080655009 hasan@advanceinfomedia.com www.wmnc.in

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