1

“STRATEGIES FOR FEEDING OF DAIRY ANIMALS FOR

EFFICIENT MILK PRODUCTION AND STUDY
OF ADULTERATION IN MARKET MILK.”

A thesis Submitted in partial fulfilment of the requirements for the award of

the Degree of

INTEGRATED MASTER OF SCIENCE

BY

NIDHI KUMARI
(IFT/10007/2014)

FOOD TECHNOLOGY

DEPARTMENT OF CHEMICAL ENGINEERING

BIRLA INSTITUTE OF TECHNOLOGY
MESRA-835215, RANCHI
2019

DECLARATION CERTIFICATE
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This is to certify that the work presented in the thesis entitled “Strategies
for feeding of dairy animals for efficient milk production and study
of adulteration in market milk” in partial fulfilment of the requirement for the award
of Degree of Integrated Master of Science in Food Technology of Birla Institute of
Technology Mesra, Ranchi is an authentic work carried out under my supervision
and guidance.
To the best of my knowledge, the content of this thesis
does not form a basis for the award of any previous, Degree to anyone else.

Date: 14/05/2019

Birla Institute of Technology Dr. Amit Kumar Tiwari

Mesra, Ranchi

Dept. of Chemical Engineering Dr. Amar Nath Mishra

Dept. of Chemical Engineering

Birla Institute of Technology

Mesra, Ranchi

CERTIFICATE OF APPROVAL
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The foregoing thesis entitled “Strategies for feeding of Dairy animals for efficient
Milk production and Study of Adulteration in market Milk”, is hereby approved
as a creditable study of research topic and has been presented in satisfactory
manner to warrant its acceptance as prerequisite to the degree for which it has been
submitted.
It is understood that by this approval, the undersigned do not necessarily endorse
any conclusion drawn or opinion expressed therein, but approve the thesis for the
purpose for which it is submitted.

(Internal Examiner) (External Examiner)

(Chairman)

Head of Department
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ACKNOWLEDGEMENTS

I am very much fortunate and privileged to receive guidance and help from Dr. Gautam Sharkhel, HOD of
Chemical Engineering, BIT Mesra, Ranchi, and our Project Coordinator Dr. Mandira Mukherjee in
completing my internship in Medha Dairy, Ranchi.

In performing my training, I had to take help and guidelines of some respected persons, who deserve my
greatest gratitude. This report would not have been possible without the essential and gracious support and
supervision from following:

 Shri A.C. Sinha (MD, JMF)

 Shri Jagdev Biswas (Group Head -Admin & HR)
 Shri Uma Shankar Singh (Group Head- Plant & Project)

I, wish to express my deepest gratitude to the ( P&I ) head Shri Alan Savio Ekka and (Quality Control
head ) Shri Pramod Kumar for their valuable guidance and timely suggestions throughout the tenure of my
internship and also for their continuous supervision and valuable guidance for improvement and completion
of my report successfully.

I, am genuinely appreciative to of all the concerned Head of various Departments of Medha Dairy, Hotwar,
Ranchi, for their supervision and for the valuable guidance. The long time support and tremendous effort to
offer every possible help to finish my internship and for completing the report. It was great honour to finish
this work under their supervision.

I, acknowledge with thanks, the constant support, inspiration, and motivation throughout the internship from
my Guides and Faculty Advisor of the Department Dr. Amit Tiwari and Dr. Amar Nath Mishra.

I, also give thankfulness & appreciation to all the staff of JMF for their great support & kind care. Besides, I
would like to thank the authority of JMF for providing me good environment & facilities throughout my
internship.

Most of all I am very thankful to the Almighty, God for giving good University, teaching staff, good
strength, knowledge, suitable environment and good health to complete my research work successfully and
present this valuable thesis uninterruptedly.
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ABSTRACT

Milk has been called as an almost complete food for everyone either for man, women, children. Milk is a
complex biological liquid which consists of seven main components: water, fat, protein, sugar, minerals,
vitamins and enzymes. It is an ideal food universally accepted for its nutritive value. Milk is one of the most
widely consumed foods throughout the world. Many Industries in Jharkhand are involved in production of
pasteurized milk. The study was carried out to find ways of feeding of dairy animals to increase the rate of
milk production and to check the adulteration available in market milk. During study different type
productivity enhancements works are done such as feeding animals with Mineral mixture, Medhadan
protein bypass products to increase the Fat and SNF value in milk and enhance the health of Dairy animals.
Qualitative analysis were carried out on 15 samples from different bulk milk collectors for performing
platform tests and for standard adulterant tests. Following are the observations of the study reveals that total
17 districts and 22000 villagers are associated with Medha Dairy and subsidiary rate of all cattle feed are
provided to farmers to increase the milk production. And rate of adulteration is as follows, 20 % bulk milk
coolers are found adulterated with water, 5% with starch, 5% with sugar, 3% with detergents and 0% with
urea and ammonium compounds. These findings will help Medha Dairy to formulate and improve the
quality of milk and enhance the health of dairy animals for efficient milk production.
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NOMENCLATURE

 NDDB-National Dairy Development Board

 JMF-Jharkhand Milk Federation
 MPP- Milk Pooling Point
 BMC- Bulk Milk Cooler
 P.E-Productivity Enhancement
 A.N- Animal Nutrition
 A.H- Animal Health
 F.D- Fodder Development
 T&E- Training & Extension
 A.I-Artificial Insemination
 C.F- Cattle Feed
 BPP-Bypass Protein Plant
 ASMM- Area Specific Mineral Mixture
 MTPD- Metric Ton Per Day
 MNC- Multinational Company
 O.F- Operation Flood
 FDB- Feeder Dairy Balancing
 GRN- Goods receipt no.
 CSR- Corporate Social Responsibility
 SNF- Solid Not Fat
 MM- Mineral Mixture
 COB- Clot on Boiling
 COD- Chemical Oxygen Demand
 BOD- Biological Oxygen Demand
 HTST-High Temperature/Short Time
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CONTENTS

CHAPTER PATICULARS PAGE NO.

1. INTRODUCTION 8-11

2. REVIEV OF LITERATURE 12-17

3. MATERIALS AND METHODS 18-26

4. RESULTS AND DISCUSSION 27-39

5. CONCLUSION 40

6. FUTURE SCOPE OF WORK 41

7. REFERENCES 42-44
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Chapter-1

INTRODUCTION

Milk is distinct as the complete, new, clean, lacteal discharge got by whole draining of one or more well
animals without that obtained inside fifteen days previously or five days afterwards calving or such stages as
may be essential to purify the milk almost colostrum free and comprising the minimum given percentage of
the milk fat and solids not fat so as to approve the legal standards or other prerequisites (FSSAI, 2006).

COMPOSITION OF MILK:

COMPONENT BUFFALO MILK COW MILK

WATER 82.2 86.6
FAT 4.5 4.6
PROTIEN 3.9 3.4
LACTOSE 5.2 4.9
ASH 0.8 0.7

Table1.1. Composition of Milk

Milk has been the quality of the unique food for nourishment of human being long before recorded history,
complete and ideal food having high quality protein, fat, sugar, vitamins and minerals in fixed amount than
any other type of food. (Neumann et. al., 2002). Milk is nutritious not only for human beings but also serves
as a good medium for the growth of both spoilage and pathogenic microorganisms. India ranks first in the
world, in milk production producing 146.3 million tons accounting 18.5% of the total World milk
production, but our milk production and distribution system not improved and only 10% of the milk is
handled by organising sector. Nearly 46% of milk produced in India is consumed as liquid milk and so there
is every chance for adulteration.

1.1 Profile of Organization

This chapter deals with the details of Jharkhand Rajya Sarkari Dugdh Utpadak Mahasangh, (Medha
Dairy),unit of the Jharkhand State Cooperative Milk Producers’ Federation Limited ( JMF). ). Before
dealing-with the topic profile, I would like to state here a background of co-operative societies: a principal
on which “MEDHA” works. India primarily is a country of farmers. It is largely dependent on the
agricultural products and animal husbandry under the cover of agriculture. Due to massive Dairy
 9

Development Milk production suddenly showed an upward trend. Government provides heavy subsidies to
maintain and operate the Govt. liquid milk Plant as Public utility activity. Most of the big Dairy processing
milk and manufacturing milk products in the country are in the Co-operative sectors. Under the five year
plan, Milk marketing flourished a lot. Medha Dairy works on the principle of Co-operative society.

History of JMF

Medha Dairy is an significant part of the Jharkhand Milk Federation. JMF joint with National Dairy
Development Board (NDDB) at the time of March 2014 to outspread the changing life of the dairy
development programme in the state of Jharkhand. Since then, we have successfully impacted the lives of
thousands of people of the state. They taught the farmers a dairy-boosted way of life that aids all to the
investors including themselves in one way or the other.

Jharkhand State Milk Federation (JMF) applied many dairy expansion programme in the State for a dated of
five years. Afterward, NDDB took over the present Government Dairy at Ormanjhi in August 2014 and two
further dairies at Deoghar and Koderma in September 2014. In April 2014, NDDB additional took over the
organization of JMF which included milk procurement, dispensation and marketing activities. NDDB also
agreed to give its brand “Mother Dairy” – which is well-known for its high-quality milk and milk products
in the country – to care local brand “Medha”. It not only helped the brand to get recognized but also enable it
detention a practical segment of the Jharkhand Milk market.

It is due to the steady support that Medha accepts, it is able to deliver 1 lac litres of milk every day. They are
appreciative to and proud of the people we are related with in this journey. It is enormously enjoying to be
able to touch and enrich so many lives at the same time.

The core philosophy at Medha is to stay true to our roots, i.e., Jharkhand. Our brand tagline also aims at
capturing the same essence – ”Har boond mein Sehat, Har boond mein Jharkhand’. Medha is committed to
serve the people of the state with the best quality, hygienic, unadulterated milk which contributes to the
development of a healthy and strong people.

Details

  Jharkhand State Co-operative Milk Producer's Federation Ltd, FTC Campus, Sector-2, HEC,
Dhurwa, Ranchi-834004. (Jharkhand)

  (+91) 07544003456

  [email protected]
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1.2 Feeding of Dairy animals for efficient Milk production.

For dairy farmers to get maximum benefit from dairying, the dairy animals give milk to its full potential with
desired milk constituents. All groups of Dairy animals in Jharkhand yield milk is create to be far below its
inherited possible. This can be attributed to weak management practices, inadequate feeding and bad health
status. This behavior of genetic potential and milk production performance of dairy animals depends mostly
on factors like animal health management practices such as balanced diet, breeding, good housing, proper
health care & management etc. In calculation to delivery of consistent and remunerative marketplace for
milk to the farmers, the Dairy supportive development programme contains input facilities for indorsing
animal health and production enhancement of milking animals. The productivity of an individual cow is the
sum of the value of the milk she produces, the value of her offspring, and her individual market value
when she leaves the herd. Numerous features effect individual cow efficiency, which is also based on
durability and the quantity of the cow’s period spent creating milk. In most dairy crowds, nutritional
management is the most important cause of herd productivity. The association amongst nourishment and
efficiency begins at birth. The nourishing system must bring the essential nutrients to each cow at the
precise stage of lactation to maintain ideal production. (R.Page Dinsmore ,2012 Animal and Herd
Productivity in Dairy Cattle ).

Activities for feeding of Dairy animals for efficient Milk production:

1) Animal Nutrition
2) Animal Health
3) Fodder Development
4) Ration Balancing Programme
5) Training and Extension

1.3Adulterants in Milk

Milk is a significant foundation of nutrient mandatory for progress in infants and children and for
preservation of health in adults. Milk is a perfect food, easily digested and absorbed. It is a single accepted
nutrition for infants and children. But these times it is being contaminated with injurious matters which boost
its quantity and features but diminishes its value. Adulterants are mostly added to rise the shelf lifecycle of
milk. Next to egg, milk has high biological value. Adulteration in milk is careful to reduce the superiority
and to growth the measure of milk. Adulterants are primarily additional to rise the projection lifespan of
milk. When buyers buy milk they have the accurate to accept that it will be pure and neat. But,
 11

inopportunely, this is not always the case.( Int.J.Curr.Microbiol.App.Sci (2017) 6(12): 3303-3310) , N.
Brindha et.al.(2017).

A nationwide study in India has exposed that almost 70% of the milk retailed and consumed in India is
impure with water, skim milk powder, and cleanser. According to National Study on Milk Adulteration
showed by FSSAI (India) in 2011, water is the most common additive surveyed by detergent in milk. Of
these 16.7 % were container or exclusive milk and rest were moveable milk samples from dairies. In the
municipal areas, 68.9 % milk was originate to be contaminated with water, shampoo, urea and skim milk
powder. In India, 88% milk was originate to be tainted. (J. K. Swathi and Naazia Kauser, 2015, A study on
adulteration of milk and milk products from local vendors. Global Journal of Biomedical and Development
Research ISSN: 2229-3809 (Online); 2455-0558.)

The following are my objectives for this project:

 To determine the Strategies for feeding of Dairy animals for efficient Milk production .
 Productivity enhancement of dairy animals to increase FAT and SNF level of milk.
 To study about animal health facility provided by Medha Dairy Ranchi.
 To determine the chemical composition of the milk available.
 To detect various adulterants in market milk.
 The trend of adulteration followed in the milk.

1.4 Problem Definition

Feeding of animals play an important role in dairying industry. Good quality of feed lead to efficient milk
production and also helps in maintaining the health of cattle. The study is based on strategies to feed dairy
animals to increase production and quality of milk and this study will help in increasing more and more
cattle that will join to the Dairy Cooperative and this will lead to increase the number of cattle in plant and
helps in producing more milk.

Quality of milk is very important for dairy industry and quality of raw milk from milk coolers will define the
quality of milk in package. This study will help in knowing the quality and adulterants of the milk which is
given by farmers. The quality is the key factor for the Dairy plant to expand the Dairy up to great level and
this study is based on quality of milk which will help in the growth of dairy Cooperative in India.
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Chapter-2

REVIEW OF LITERATURE

2.1. Milk in General

Milk is distinct as the complete, new, clean, lacteal discharge got by whole draining of one or more well
animals without that obtained inside fifteen days previously or five days afterwards calving or such stages as
may be essential to purify the milk almost colostrum free and comprising the minimum given percentage of
the milk fat and solids not fat so as to approve the legal standards or other prerequisites (FSSAI, 2006).

.Milk, if present in its natural form has high food value, supplies quality proteins, fat, carbohydrates,
vitamins and minerals especially calcium in significant amount than any other single food (Neumann et.al.,
2002). Due to its nutritive value, milk is significant to all age groups including patients and adolescents
(Singuluri and Sukumaran, 2014). The composition of milk varies considerably with the breed of cow, stage
of lactation, feed, season of the year etc. and perishable commodity which is likely to be spoiled during
summer season (Tipu et.al., 2007).

2.2 Efficient Milk Production

For dairy farmers to get maximum benefit from dairying, the dairy animals give milk to its full potential with
desired milk constituents. All groups of Dairy animals in Jharkhand yield milk is found to be far below its
genetic potential. This can be attributed to weak management practices, inadequate feeding and bad health
status. This behavior of genetic potential and milk production performance of dairy animals depends mostly
on factors like animal health management practices such as balanced diet, breeding, good housing, proper
health care & management etc. In adding to establishment of consistent and remunerative market for milk to
the farmers, the Dairy cooperative growth programme embraces input facility for promoting animal health
and production enrichment milking animals.

2.2.1 Productivity Enhancement

For dairy farming as much as good breed is important likewise it is also important that the cattle’s gets the
proper feed. Cattles in lack of proper diet give milk yield below their potential, which affects the farmer’s
income. Farmers feed their locally available makka – darra, chokar and a very little amount of Khalli to their
 13

cattle and this has an adverse effect on their health and milk producing capacity. In order to provide cattle a
good proper nutritious element, different type of cattle feed such as Medhadan Hypro, mineral mixture and
mixed bypass protein are prepared by mixing different edible items scientifically to the need and local areas
climate condition. (http://jmf.coop/productivity-enhancement/)

Following are the cattle feed that are provided to the dairy animals for efficient milk production:

Bypass Protein Plant- It is the source of protein and essential amino acids which is used to improve milk
quality for reproductive efficiency of milking animals. Farmers get bypass protein in subsidized rate by
Medha Dairy Ranchi for providing their cattle a better and healthy life spam. Mineral Mixture ( Area
specific mineral mixture)- It is a source of mineral which is used to increase the milk yield and improvement
of quality of milk. It also helps in improvement of growth of growing calves and help in development of
immunity. Poor performance and reproductive problems in livestock are mainly associated with mineral
mixture deficiency as livestock in India do receive a regular supplement of mineral mixture in ration. Dairy
animals in India are deficient in mineral, either in single element or more than one element. Therefore, along
with the feeding concentrates feed & fodder, mineral mixture is necessary to feed the animals.

Separately on a regular basis. So JMF has established a advanced 50 MTPD mineral mixture Plant. The plant
is producing chelated area specific mineral mixture mapping conducted by NDDB in entire Jharkhand.
Medhadan Hypro- It is a special type of cattle feed which is produced by mixing good quality grain, khali,
Chokar, chunni, jaggery, and vitamins in proper proportion and in balanced measures. It is used to increase
Fat & Snf value in dairy animals and also increases the milk production. Dry feeding of Medhadan Hypro is
beneficial but if cattle has a habit of eating moist food then the cattle should be habituated gradually of
eating the dried feed. If it is used for the first time then little by little it should be fed in a week replacing the
previous feed so that cattle get to use to its taste.

Fodder Development- It is a special type of grass, fodder which are provided to the cattle for their better and
healthy life to produce efficient milk and increases the productivity of animals. It comprises of Oats,
Berseem, Hybrid Napier, Thornless Cactus, Marvel Grass e.t.c.

Ration Balancing Programme- It is a procedure to equilibrium the level of several nutrients of an animals,
from the existing feed sources, to meet its nutrient requirements for maintenance and production. All the
species necessitate well-adjusted ration for optimal evolution. The main objective of this programme is to
produce an optimum quantity of milk at the least cost from milking animal by readjusting, wherever
required, the proportion of locally available dietary feed ingredients, so as to provide them adequate amounts
of protiens, minerals and vitamins. There are many types of dietary ingredients such as compound cattle
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feed, crops residue & grasses, green fodder and mineral mixture. And all these are very helpful for the
enhancement of cattle and to increase the efficiency of milk in cattle.

2.2.2 Site description

Fig. 2.1 Site Description

Generally areas in Jharkhand are not getting maximum benefit from dairying, the dairy animals milk should
commensurate to its potential with desired milk contents. All categories of dairy animals in Jharkhand
produce milk is found to be bar below to its genetic potential. In calculation to delivery of consistent and
remunerative market for milk to the agriculturalists, the Dairy Cooperative Expansion Programme has
involved contribution deals for endorsing animal health and making enhancement of milking creatures. In
this sight, Jharkhand Milk Federation is approved out planned operation of efficiency enhancement & input
events for milk producers of Jharkhand. It is conducted in a phased manner and as per as the current needs.
JMF has included 17 districts and 22000 farmers in the year 2018, and it has vaccinated 20000 dairy animals
and 581 emergency treatments.
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Fig 2.2. Cattle at Medha Fig 2.3. Collection of Milk

2.3 Adulterants in Market Milk

The adulteration of food products is a significant problem in the food production. This is how duplicitous
manufacturers try to fraud consumers and authorities. The adulteration affects all the commodities in the
food processing. Most frequently, such products are adulterated that are produced in big quantities and
further, the

expensive products whose adulteration brings a profit. Milk adulteration is an act of purposely degrading the
excellence of food existing for sale whichever by combination or substitution of lower matters or by the
removal of some appreciated constituents (FDA, 1995). Adulteration is practiced either to substitute cheaper
ingredients or to impress the buyer to think the product is more valuable or of better quality, (Kandpal et.al.,
2012). Though the milk is produced throughout the year, production will be reduced during summer months
due to heat stress and scarcity of fodder. Approximation of superiority of raw milk (open & branded) by
milk adulteration testing kit. Indian Journal of Community Health., 24(3) :188-192.

Providers of milk look to have found three ways to rise their margin from the sale of milk: (i) watering (ii)
withdrawal of valuable mechanisms i.e., milk fat detached as cream and (iii) a mixture of (i) and (ii) with the
accumulation of cheap (and sometimes theoretically harmful) bulking seasonings, such as low value flour, to
bring the total solids to a level which is acceptable to consumers. Some of the adulterants and malpractices
results in public health concern and malnutrition (Faraz et.al., 2013),.Detection of adulteration, chemical
composition and hygienic status of milk supplied to various canteens of educational institutes and public
places in Faisalabad. J Animal Plant Sci., 23(1): 119-24.

Milk adulteration is done either by dilution of milk by water or by addition of synthetic milk. Artificial milk
is formed by blending urea, cooking oil, detergent, acidic soda, sugar, salt and skimmed milk powder in
order to make more income (Bansal and Bansal, 1997). It does not comprise usual milk and hence it is
lacking of vital nutrients. More natural milk is adulterated by thinning with water and totaling of ingredients
such as urea, fat, Sugar, Neutralizers, Salt, Hydrogen Peroxide etc. to continue desired stickiness and
detailed gravity of milk (Varley, 1969). To mask the addition of water to milk, which was added to increase
volume, thickening agents like starch, flour, skim milk powder, whey powder or other ingredients to counter
the dilution and extend the solids content of the milk (Fakhar and walker, 2006); vegetable oil, cane sugar
and urea to compensate the fat, carbohydrate and protein contents respectively of diluted milk. Some
chemicals such as hydrogen peroxide, carbonates, bicarbonates, antibiotics, caustic soda and even the most
lethal chemical formalin are added to increase the storage period of milk (Tariq, 2001), ice to improve the
ledge life of milk; detergents to improve the enhancing nature of milk which moderates lathered presence
 16

and whitewashing of milk or calcium thioglycolate/ potassium thioglycolate/calcium salts of thioglycolic

acid and urea for blanching of milk and generous it a honest appearance (Walker et.al., 2004).

2.3.1 Fat and SNF

Shojaei and Yadollahi (2008) tested different type of milk such as Raw, Pasteurized, and UHT milk samples
from milk shops, and reported that the fat content was 2.6, 2, and 2.8 for respective samples and the SNF
was 7.71, 7.5, and 8.3 for respective samples.

Khalid et.al. (2015) reported that the fat percentage in milk samples from rural, urban, and semi urban areas
and found around 3.53, 3.88, and 4.83 of fat percentage and also their SNF content was 7.79, 8.62, and 9.78
respectively.

2.3.2 Platform Tests

Milk is received at platform either in bulk milk coolers or processing plant and it is accepted / rejected after
completion of platform tests such as organoleptic tests, Clot on boiling test, Alcohol Test, MBRT test,
acidity test and pH test. These tests are very necessary for any plant to accept and know the quality of milk
which are further used for processing of different type of products.

Many authors have checked different type of samples from different places and recorded various results
about quality of milk and its result of various tests. Nirwal et.al. (2013), Analysis of milk excellence,
adulteration and mastitis in milk samples collected from different areas of Dehradun. International Journal of
Pharm Tech Research., 5(2), 359-364, tested 100 raw samples collected from Dairy owners from different
regions of Dehradun and reported that 28% of the samples were positive for Clot on Boiling tests. And 69
% of the milk samples were positive for Alcohol test indicating developed acidity and salt unbalance.
Bendale et.al. (2015).. Analysis of milk quality and Adulteration in milk samples collected from Thane.
International Journal of Pharma and Bio Sciences., 6(4): 729-733, tested the quality of eleven fresh sample
of branded pouch milk from Thane city and reported that only one sample was COB positive.

2.3.3 Adulteration in milk

Adulteration is very common now a days. The most common and easily available milk adulteration is
addition of water which may be polluted with microorganisms, harmful chemicals and poisonous materials.
Water is added to decrease the total solids present to increase the quantity of milk but not alter the Fat
content present in milk. Water adulteration increases the volume of milk which in turn decreases the
nutritive value of milk (CSE, 2006). Adulteration of milk with water may introduce chemical or microbial
 17

health hazards and reduce the nutritional and processing quality and marketing value of milk. (Arimi
et.al.,2005) Quantitative techniques in the measurement of milk adulteration.

National survey on milk adulteration, 2011 was conducted by Food safety and standard Authority of India in
which 1791 milk samples were examined from 28 states and five union territories, wherein 46% of the
samples were adulterated with water and water adulteration was more in urban areas compared to rural areas,
(CSE,2006). Debnath et.al. (2015) tested milk samples from Kolkata and its sub urban areas and reported
that 64.52% and 47.06% of fresh milk and pasteurized milk respectively were adulterated with varied
percent of water.

Thickening agents like starch, sugar, skim milk powder etc. are added to the milk to mask water adulteration
in milk and increase solids content and viscosity. Sugar is added to increase specific gravity, viscosity and
also increases the sweetness of milk, which was decreased due to water adulteration (Faraz et.al.,
2013).FSSAI (2012) report revealed that 44.7% milk samples collected from various parts of the country
were positive for skimmed milk powder, whereas 38.9% samples were positive for Glucose.

Nirwal et.al. (2013) examined milk samples from Dehradun for the presence of adulterants and reported that
80% and 58% of the samples were positive for Glucose and Skim Milk Powder and none of the samples
were positive for starch. Bendale et.al. (2015) tested branded pouch cow milk samples sold in Thane city and
reported that all the samples were negative for starch, Glucose and sugar . As per FSSAI milk should not
contain any added preservative and such milk cannot be sold in the market (FSSAI, 2006).Kandpal et.al.
(2012) examined 60 milk samples from Deharadun and reported that all (100%) the milk samples including
double toned milk showed presence of Detergents and Urea irrespective of the source of milk. FSSAI (2012)
report revealed that 60 % and 44% milk samples were positive for urea and Detergents respectively. Debnath
et.al. (2015) reported that vanaspathi was found in 83.87% of fresh milk samples, whereas none of the
pasteurized milk samples were positive for vanaspathi. Nirwal et.al.(2013) and Singuluri and Sukumaran
(2014) reported that 35% and 60% of milk samples respectively were positive for Urea.
 18

Chapter-3

MATERIALS AND METHODS

For dairy farmers to get maximum benefit from dairying, the dairy animal milk should commensurate to its
potential with desired milk constituents. All groups of Dairy animals in Jharkhand yield milk is found to be
far below its inherited possible. This can be attributed to feeble management practices, inadequate feeding
and frail health status. This behaviour of genetic potential and milk production performance of dairy animals
depends mostly on factors like animal health management practices viz, balanced diet, breeding, good
housing, proper health care & management etc. In build up to formation of consistent and remunerative
market for milk to the farmers, the dairy cooperative improvement programme includes input services for
inspiring animal health and production enrichment of milch animals. In this view, Jharkhand Milk
Federation is resounding out strategic procedure of productivity development & input events for milk
producers of Jharkhand. It is conducted in a phased manner and as per the current needs.

Activities for efficient milk Production:

 Cattle Feed Plant

 Mineral Mixture Plant
 Fodder Development.
 Protein Bypass Plant
 Ration Balancing Programme

3.1 CATTLE FEED PLANT

Medhadan Hypro ( Mixed Bypass cattle feed)

 19

For dairy farming as much as good breed is important likewise it is also important that the cattle’s gets the
proper feed. Cattles in lack of proper diet give milk yield below their potential, which affects the farmer’s
income. Farmers feed their locally available makka-darra, choker and a very little amount of khalli to their
cattle, but in lack of the complete information, they aren’t able to provide proper diet to their cattle and this
has an adverse effect on their health and milk producing capacity. In order to provide cattle with proper
nutritious element, mixed bypass cattle feed is prepared by mixing different edible items scientifically
according to the need and local areas climate condition.

The equipment used in preparation of these feed are shown in below:

Fig 3.1 Cattle feed plant Equiment. Fig 3.2. Protein bypass Plant Equiment.
Bypass Protein Plant:-

Provide cheaper source of proteins essential amino acids to improve milk quality for reproductive efficiency
of milch animals. Before it use to produce bypass oil cake in brand name of “Medha Bypass Khali”. Farmers
use to get bypass supplement in subsidized rate. But now the final product of By-pass Protein Plant is used
as raw material in producing mixed Bypass cattle feed.

Chief characteristics of MEDHADAN HYPRO and its benefits:-

Medhadan Hypro has been produced by mixing good quality grain, khali, choker, chunni, jaggery, minerals
and vitamins in proper proportion and in balanced measures.

 The material used in preparing medhadan hypro is used only after checking its quality.
 Urea free feed.
 Full of nutrition element delicious and digestible.
 Chelated Medha mineral mixer rich that increase the reproductive efficiency.
 Medha bypass khali rich, increases protein availability in diet.
 Increase in milk production, fats & SNF.
 Devoid of fungus and easy to store.
 20

Medhadan Hypro:-

Dry feeding of Medhadan Hypro is beneficial. But if cattle has the habit of eating moist feed then the cattle
should be habituated gradually of eating the dried feed (Medhadan Hypro).

Composition of MEDHADAN HYPRO :- Fig. 3.3 Composition of feed

Component Required
Moisture Max 11%
Crude protein Min 22%
Crude fat Min 3%
Coarse fibre Max 10%
Mineral Min 1.0%
mixture
Salt Max 1.0%
Vitamin A 7000 lu/kg
Vitamin D3 1200 lu/kg

Table3 .1 Composition of feed

 21

Mineral Mixture ( Area specific mineral mixture)- It is a source of mineral which is used to increase the milk
yield and improvement of quality of milk. It also helps in improvement of growth of growing calves and
help in development of immunity. Poor performance and reproductive problems in livestock are mainly
associated with mineral mixture deficiency as livestock in India do receive a regular supplement of mineral
mixture in ration.

Table 3.2 Quantity of mineral mixture to be fed to the cattle:

1 Milking cow/buffalo 100 – 200 gm/day (according to

milk yield
2 Growing calves 50gm/day

3 Dry cattle 50gm/day

4 Physical growth of calves 20 – 25gm/day & according to the

recommendation of vet. Doctors.

Method of feeding the mineral mixture:-

Mineral mixture can be given with the cattle feed, grain, choker, etc and to add taste to it 15 -30 gm of
common salt can be mixed in it. Initially small quantity of mineral mixture should be given so that the cattle
get use to its taste.

FODDER DEVELOPMENT:
 22

ANIMAL NUTRITION:

 Compound Cattle Feed – Balanced source of nutrients for growth & milk production.
 Area Specific Mineral Mixture (ASMM) – This is a source of macro & micro minerals, lacking in
animal’s ration.
 Bypass Protein Supplement –“ Medha Hypro” , now used as a raw material in cattle feed.
 Fodder seeds & Herbs.

ANIMAL HEALTH:

 Conduction of regular village level P.E camp, where different aspects of animal rearing, feeding,
prevention of diseases are discussed.
 On call common veterinary health care & advise.
 On call emergency veterinary services at field.
 Deworming & vaccination of animals.

RATION BALANCING PROGRAMME:

All species require balanced ration for their optimum growth. Ration balancing is the process to balance the
level of various nutrients of an animal, from the available feed resources, to meet its nutrient requirement for
maintenance and production.

3.2 Adulteration in Market Milk

Raw Milk Reception by Tankers:

 The route tankers with milk from Milk Cooperative Societies or (BMC) were received at Raw Milk
Reception Dock.
 Route wise tanker sheets with BMC and quantity details were submitted and seal were verified on the
tanker. If no seal were in place, the milk was rejected.
 15 samples were taken from 15 different BMC and their quality testing and adulteration testing were
done and results were noted down.

Quality testing of Milk

Organoleptic Test: The analysis of the properties of milk means of the sense organ. Organoleptic testing is
usually done by tasters.

Sediment test: Sediment test of milk will reveal the extent to which visible insoluble matter has gained
entrance in milk. It is a rapid test indication quantitative measure of carelessness in handling the milk and
lack of sanitation it is done with sediment tester.
 23

Platform test: The Organoleptic tests of milk judging the quality of milk by its taste & smell by laboratory
person.

 Open the lid of can / tanker.

 Look for or extraneous mater. If found extraneous matters are found, the milk will be sour milk.
 Smell the milk in container immediately (In case of foul or abnormal smell, milk is rejected. In case
of sour smell and C.O.B)
 Observe the colour of the milk (if abnormal in colour, it shall be rejected / segregated).
 Taste milk. It should be of good taste in case of any suspicion, it shall be rejected

COB (Clot on Boiling) Test:

Determine the stability of milk for heat processing. If acidity increases 0.2% then the milk will coagulate due
to heat treatment which results in dissociation of calcium caseinate salt.

 Yield 5ml of milk in a test tube.

 It is then boiled directly in flame for 2-5 minutes.

Observation: If flakes are present in the test tube then COB Test is positive.

Result:

If COB is positive in milk- ‘A’ Grade.

If COB is negative in milk-‘B' Grade.

Fat Test:

Fat is the most important constituent of milk as it is used to detect adulteration like watering and skimming
of milk Gerber’s method commonly used in Europe and in INDIA. This test H2SO4 , is used to increase specific
gravity of milk serum which makes greater difference between milk serum and serum and fat globules. It
also destroys stickiness of milk by destroying all the SNF. The free fat bubbles rise to the outward by
succeeding application of centrifugal force to this combination and heat produced due to mixing of acid and
milk, producing melting of fat.

Procedure:

 10ml H2S04 is taken in a butyrometer.

 10.75ml milk is added in the butyrometer.
 1 ml amyl alcohol is also added.
 Distilled water is added for leveling as per requirement.
 Mixing is done.
 24

The butyrometer is placed in a centrifuge for 5-8 mins at 1100 rpm.

Observation: After centrifugation of milk, the fat is extracted from the milk and the reading is taken.

Normal value:

Cow milk: 3.5 to 4.5%. Buffalo milk: 6±1%.

MBR Test:

The methylene blue concentration used is 1 part of dye in 3, 00,000 parts of milk presently tablet forms are
available. One tablet dissolved in 200 ml of hot, distilled water produces the stock dye solution for addition
to the milk. Although this solution is stable when it is refrigerated and protected from light, it is safer to
prepare the solution weekly. Methylene blue test has found many uses in grading of raw milk for
pasteurization and of milk to be used as evaporated milk. The milk is graded as given below using methylene
blue reduction test (MBRT).

Procedure:
 The sample nozzle of storage tank/silo is sterilized with alcohol dipped cotton and inflames the
nozzle with spirit lamp.
 5l of milk is discarded and the milk sample is collected in a sterile bottle.
 10ml sample is transferred with sterile pipette.
 1ml methylene blue solution is added with sterile pipette.
 Test tube is corked & placed in water bath at 37°C.
 For positive control, 10ml of raw milk is taken in a test tube and for negative control; 10ml. Boiled
milk is taken in a test tube.
 The time for decolonization is noted.

#decolonization i.e., blue is converted to white within 6hrs, tests negative

Pasteurization is not done properly.

STANDARDS:

Table 3.3 Standards of Milk

HOURS QUALITY OF MILK

5 AND ABOVE VERY GOOD
3 TO 4 GOOD
1 TO 2 FAIR
1 AND BELOW POOR
 25

Acidity Test: Acidity is expressed as percent lactic acid. Since 1 ml of 0.1 n lactic acid contains 0.009
grams of lactic acid, the number of ml. Of 0.1 n NaOH required neutralizing. The lactic acid in the sample,
multiplied by 0.009 will give the amount of lactic acid.

Procedure:

 A Burette is taken in a butyrometer

 10ml of milk is taken in a 50 ml beaker
 2ml of phenolphthalein solution is ad
 The NaOH Solution is added to the beaker drop wise and shaken well until the color of milk changes
into light pink.

Observation- The reading of consumed NaOH is counted.

Calculation-

Percentage of total acidity = 9NV/A

Where, N- normality of NaOH

V = volume of NaOH Consumed.

A= volume of milk sample.

Lactometer Test:

Lactometer test is done for the lactose available in present milk. Milk is taken in a cylindrical steel vessel
and filled up to the top so that meniscus touches the upper surface. Calibrated lactometer is dipped into the
vessel. In the value of CLR 1 is added because water is taken as reference and its value is 1.The value should
be 25. So CLR is 26.

PROCEDURE:

 An Aluminum cylinder is taken.

 The milk is poured in the cylinder.
 The Lactometer is placed in the cylinder.
 The reading of Lactometer is counted.

Precaution: Temperature of milk should be 29°C.

Alcohol precipitation Test:

 5ml of milk is taken in test tube.

 5ml of alcohol (50% W/V) is added to the test tube.
 26

 It is shaken well.

Observation -If flake is formed, alcohol test is positive. If flake is absent, test is negative.

Test is to be observed within 1-15 secs

Testing of common adulterants in milk

Test for detection of water-Lactometer is used to check the water dilution. Measured value is compared
with the standard value.

Test for detection of urea-Take 5 ml milk in a test tube + 5 ml dimethyl amino benzaldehyde solution,
shaken well Yellow colour develops, then It shows the presence of added urea.

Test for detection of formalin - Take 10 ml of milk in a test tube. Add 5 ml conc. sulphuric acid through
the sides of the test tube without shaking. If a violet or blue ring appears at the intersection of the two layers,
it shows the presence of formalin.

Test for detection of detergent-Take 5 ml milk + few drops of bromocresol purple solution appearance of
faint violet colour indicates the presence of detergent in milk.

Test for detection of skimmed milk- If the addition of nitric acid drop by drop in to the test milk sample
results in the development of orange colour, it indicates the milk is adulterated with skim milk powder.
Samples without skim milk powder shows yellow colour.

Test for detection of starch-Take 5ml milk in test tube, boil than cool and added 1 to 2 drops of iodine
solution appearance of blue colour which indicates the presence of starch.

Test for detection of salt- 5 ml of silver nitrate reagent is taken in a test tube. Add 2-3 drops of potassium
dichromate reagent. Add 1 ml of milk in the above test tube and mix thoroughly. If the contents of the test
tube turn yellow in colour, then milk contains salt. If it turns to chocolate or reddish brown in colour, the
milk sample is free from salt.
 27

Chapter-4

Results

To Know the quality of milk and incidence of adulterants and preservatives in milk samples were collected
from different sources BMC (bulk milk coolers).

• 15 samples from each Bmc is tested and result is noted down.

• Different type of milk is tested from different silos and results are noted down.

• Month wise variation in adulterants in milk samples are noted down.

• Increase in production of milk year wise.

4.1 Fat, SNF

Fat, SNF of 15 Samples taken from different BMC are presented in table 1.

The Fat and SNF content of 15 samples were taken from each Bmc and tested and the mean of all are noted
down in the table 1. Harhi and Sitamtoli are two Bmc that contain fat percentage of the range of 4.3- 4.5.

Karge, Choreya and Oppa contain fat percentage of the range of 3.9 - 4.2. And Gargaon, Karge, Pali,
Baraudi and Makunda contain fat percentage of the range of 4.0 - 4.5.

Similarly, The SNF percentage of Harhi and Sitamtoli are of the range of 8.2 – 8.4, Karge, Choreya,
Dharatand and Oppa contain SNF percentage of 8.0 -8.3 and Gargaon, Karge, Baraudi and Makunda contain
SNF percentage of the range of 8.2- 8.5 respectively.

Table 4.1. Fat, SNF in milk samples from different Sources.

 28

S.no Sources Fat % SNF%

1 Harhi 4.35 8.21

2 Sitamtoli 4.45 8.45
3 Karge 4.0 8.15
4 Choreya 4.2 8.20
5 Oppa 4.15 8.25
6 Gargaon 4.01 8.30
7 Pali 4.1 8.25
8 Baraudi 4.3 8.35

9 Makunda 4.5 8.5

10 Dharatand 4.3 8.4
Mean values are written in the table 1.

Fig. 4.1: Fat% and SNF % in milk samples from different sources.

Chart Title
9
8
7
6
5
4
3
2
1
0
HI LI GE PA YA ON DI DA ND LI
R TO R OP E U PA
HA KA OR RG
A
RA UN AT
A
AM H BA AK
SI
T C GA M AR
DH

Fat% SNF%

4.2 Platform tests

The quality of milk from different sources based on various platform tests are presented in Table 2.

Milk Samples were taken from different BMC and their Platform tests are tested from taking 15 samples
from each particular BMC and the mean of their tests were presented in table

4.2.1 pH
 29

The mean pH of the milk samples was 6.63, 6.53, 6.65, 6.62, 6.59, 6.61, 6.62 and 6.58, 6.54 and 6.63
collected from 10 BMC of 15 samples of each BMC.

S.no Sources Ph
1 Harhi 6.63
2 Sitamtoli 6.53
3 Karge 6.65
4 Choreya 6.62
5 Oppa 6.59
6 Gargaon 6.61
7 Pali 6.62
8 Baraudi 6.58
9 Makunda 6.54
10 Dharatand 6.63
Table 4.2. Mean pH in milk samples from different Sources.

Fig. 4.2: Mean

pH pH in milk samples from
6.66 different sources.
6.62
6.58
6.54
Ph
6.5
6.46
RHI ND OLI AO DA GE UDI EYA PA ALI
A T R P P
HA AT AM ARG KUN KA ARA OR O
A R IT G A B CH
S M
DH

4.2.2 Acidity (%LA)

The mean titratable Acidity (%LA) of the milk samples was shown in table 3.

S.no Sources Acidity (La%)

 30

1 Harhi 0.135

2 Sitamtoli 0.139

3 Karge 0.140
4 Choreya 0.132

5 Oppa 0.129
6 Gargaon 0.132

7 Pali 0.136

8 Baraudi 0.137

9 Makunda 0.14

10 Dharatand 0.139

Table 4 .3 Mean Acidity (LA%) values in milk samples from different sources

Fig. 4.3- Mean Acidity (LA%) values in milk samples from different sources

0.15
0.15
0.14
0.14
0.13
0.13
0.12
0.12

4.2.3 Clot on Boiling

Out of 15 samples each collected from 10 different BMC, no one showed Clot on Boiling test positive. All
sample were tested and they are negative. The Clot on boiling test of milk samples are shown in table 4.
 31

S.no Sources COB test

1 Harhi Negative Table 4.4
COB Tests 2 Sitamtoli Negative values in
milk samples
3 Karge Negative
from different
sources 4 Choreya Negative

5 Oppa Negative
6 Gargaon Negative
4.2.4 MBRT ( Reduction
7 Pali Negative
time)
8 Baraudi Negative
Out of 15 samples each
9 Makunda Negative
collected from 10
different 10 Dharatand Negative BMC, the
reduction time of the
milk samples was 4-5 hours respectively. All sample were tested and they are good in quality. The MBR test
of milk samples are shown in table 5.

S.no Sources MBRT (Reduction time)

1 Harhi 4-5 hrs

2 Sitamtoli 4-5 hrs

3 Karge 4-5 hrs

4 Choreya 4-5 hrs

5 Oppa 4-5 hrs

6 Gargaon 4-5 hrs

7 Pali 4-5 hrs

8 Baraudi 4-5 hrs

9 Makunda 4-5 hrs

10 Dharatand 4-5 hrs

Table 4.5 MBR Tests values in milk samples from different sources

4.2.5 Alcohol test

 32

Out of 15 samples each collected from 10 different BMC, no one showed Alcohol test positive. All sample
were tested and they are negative. The Alcohol test of milk samples are shown in table 6.

S.no Sources Alcohol test

1 Harhi Negative

2 Sitamtoli Negative

3 Karge Negative

4 Choreya Negative

5 Oppa Negative Table 4.6

Alcohol 6 Gargaon Negative Tests values
in milk 7 Pali Negative samples
from 8 Baraudi Negative different
sources
9 Makunda Negative
4.3 Adulterants
10 Dharatand Negative
in Milk

The incidence of
various adulterants present in milk from various sources are presented in Table 7.

S.no SOURCE Water Starc Hydrogen Sugar Detergent Urea Ammonia

h peroxide compound

1 HARHI 2 0 0 2 0 0 0

2 DHARATAN 1 0 0 0 0 0 0
D

3 SITAMTOLI 0 1 0 1 1 0 0

4 GARGAON 1 0 0 0 0 0 0

5 MAKUNDA 0 2 0 1 0 0 0

6 KARGE 0 0 0 0 2 0 0

7 BARAUDI 2 1 0 1 0 0 0

8 CHOREYA 1 0 0 0 0 0 0
 33

9 OPPA 0 0 0 0 0 0 0

10 PALI 1 0 0 0 0 0 0

Total 15 samples from each source were tested. The numbers in table denotes positive result of respective
test.

Table4.7 Adulterants in the milk samples from different sources

Fig.4.4-
Chart Title
Adulterants in milk
2.5
sample from
2
different Sources.
1.5

0.5

0
i li i i
rh to nd da on rg
e ya pa Pa
l
od
Ha m a ta un ga Ka ore Op ra
ita rh uk
G ar Ch B a
S a M
Dh

Water Urea Starch

Fig.4.5- Adulterants in milk sample from different Sources.

Chart Title
2.5

1.5

0.5

0
Harhi Sitamtoli Dharatand Gargaon Makunda Karge Baraudi Choreya Oppa Pali

Sugar Detergent N2O2 Ammonium compound

 34

MONTH WISE VARIANTION IN ADULTERATION OF MILK SAMPLES

Total 15 samples from each source were tested in every month. The numbers in table in the respective month
denotes positive result of respective test.

S.n Month water starch Hydrogen sugar Detergent Ammonia Urea

o peroxide compoun
d

1. January 8 4 0 5 3 0 0

2. Februar 5 2 0 3 1 0 0
y

3. March 4 0 0 0 1 0 0

4. April 2 0 0 0 0 0 0

Table.4.8 Month wise Adulterant in milk sample of different sources.

Fig.4.6- Month
MONTH WISE VARIATION IN ADULTERANTS
wise variation in adulterants in
milk samples from different
sources.
5% JANUARY
15%
FEBUARAY
MARCH
53% APRIL
27%
 35

4.4 Quality and Adulteration test of various type of Milk and milk of different Silos.

The quality and adulteration test of different type of milk that are found in Market and different milk in silos
were tested accordingly and noted in table 9.

Quality Accepted Actual Actual Actual observation

Parameters Value observation of observation of of packaged milk.
Milk Milk
(RMST 1 Silo) (PMST 1Silo)
Temperature < = 4 degree 4 degree celsius 4 degree celsius 3.8 degree Celsius
Celsius

Alcohol Test Negative Negative Negative Negative

(65% Alcohol)
Acidity 0.100- 0.134 % 0.130% 0.130%
0.153%
MBR Test >30 mins 4 hours 4.5 hours 4.5 hours

COB Test Negative Negative Negative Negative

Sugar Negative Negative Negative Negative

Added Urea Negative Negative Negative Negative

Salt Negative Negative Negative Negative

Detergent Negative Negative Negative Negative

Hydrogen Negative Negative Negative Negative

peroxide
Ammonium Negative Negative Negative Negative
compound
Starch Negative Negative Negative Negative

Table 4.9. Quality and Adulteration test of various type of Milk and milk of different Silos.
 36

4.5 Increase in Production of Milk year wise.

The Milk production in Medha has been increased from 33.8 k litre in the year 2014-15 to 128.02 k litre in
the year of 2017- 2018 due to efficient feeding of cattle and dairy animals. And this lead to increase in the
production of dairy animals of good breed and good health.

The graph of increased milk production year wise is shown in the fig 7 below.

Fig. 4.7 Increase in Production of Milk year wise.

140

120

100

80

128.02
60

40 85.41
57.36
20 33.8

0
Year 2014-15 Year 2015-16 Year 2016-17 Year 2017-18

Milk Production (k litre)

4.6 ANIMAL HEALTH

The health of the dairy animals is the most important factor for increase in production of milk. The value of
increase in health of dairy animals is shown in table 10.

Table 4.10 Data of Animal health.

 37

Vaccination 20000 animals.

P.E Camp 649 nos.

Emergency Treatment 581

DISCUSSION

JMF is focused on serving dairy farmers, rural societies and consumer fairly. As a responsible cooperative,
JMF has been working towards improving the livelihood standard of the small subsistence farmers by
providing market platform for the dairy farms and encouraging the employment opportunities. It is engaged
in improving socio-economic condition of the dairy farmers. Environmental sustainability has also been the
core of JMF's approach. JMF is committed to holistic development of the dairy farming in Jharkhand.

JMF focuses on-

 Improving dairy farmer's income. Women empowerment & prevention of malnutrition.

 Contribution to the society “ NDDB Foundation for Nutrition “

JMF have a well-equipped quality control system, to ensure that only good quality milk is sold. This booklet
has described a simple quality control system:
• How to take samples.
• How to check proper adulteration in milk samples.
• How to preserve samples for laboratory tests
• How to conduct your own simple tests, on the farm and at the collection centre.

In India, the main adulteration in the milk is either removal of costly item i.e., fat or addition of water to
increase the quantity and the reduced viscosity is covered by addition of thickening agents. Neutralizers and
preservatives are the agents that enhances the keeping quality by inhibiting the microbial population and/or
neutralize the acid already produced, so that milk will maintain stability, when it is heated during processing.
As per FSSAI no preservatives or Neutralizers should be added to the milk.
 38

Fat percentage & SNF percentage

The fat percentage in the Mixed milk samples from dairy farms was 4.5% in the present study, which was
higher than the fat (3.42) reported by Indumathi and Obula Reddy (2015).

The fat percentage in branded sachets was 4.5 to 4.65 in the present study, which was higher than the value
(2% and 2.8%) in Pasteurized and UHT milks respectively, reported by Shojaei and Yadollahi (2008) from
Shahrekord, Iran and within the range (3.4 to 3.9%) reported by Bendale et.al (2015).

The SNF percentage in the mixed milk samples from chilling centres both cooperative and private was 8.5to
8.75%, was lower to the value (8.81) reported by Javaid et.al. (2009).

The SNF contents in the milk samples from Traditional vendors was 8.12 to 8.52 in the present study, was
higher than the values of 8.06, 7.79, 7.31, 7.65 and 7.71% reported by Javaid et.al. (2009), Khalid et.al.

pH
The pH of milk from Traditional vendors was lowest (6.53) in the present study, which was almost similar to
the pH (6.59) reported by Indumathi and Obula Reddy (2015).

Awan et.al. (2014) reported that the pH of tetra pack milk from local markets in Multan city was 6.0, which
was far below than the pH of branded sachets (6.62) in the present study. No significant difference in pH
among all the sources except Traditional vendors , whereas significant difference between branded sources
observed in this study.

Acidity

No significant difference in acidity among Dairy farms, parlour selling unpacked milk, branded sachets,
cooperative and private chilling centres and among Traditional vendors, unbranded sachets and Restaurants
observed in this study.

Alcohol test

No incidence of alcohol positive from cooperative chilling centres and branded milk in the present study
indicating Good Quality.

Adulterants in milk
Water

All the samples collected from Traditional vendors were adulterated with water in this study and similar
incidence was reported by Chanda et.al. (2012) in Bangladesh, Shaik et.al. (2013a) in Pakistan from Market
samples, Swathi et.al. (2015) from milk samples collected from local vendors in Telangana state and
 39

Soomro et.al. (2014) from Dairy Shops in Pakistan. High water adulteration (97%) in samples from
Educational Institutes in Pakistan by Faraz et.al. (2013).

The incidence of water adulteration in branded sachets in the present study (10%) was lower than the
incidence (75%) reported by Soomro (2014) in Pakistan.

Starch

The incidence of starch in the milk samples from Dairy farms in the present study was 2%, which was very
less compared to other sources. Indumathi and Obula Reddy (2015) reported that all the samples collected
from the milk producers were negative for starch, whereas Barham et.al (2014 a) reported 27% of the
samples from dairy farms were adulterated with starch.

Salt
The incidence of salts in the Branded sachets was 2 in the present study, which was less compared to the
incidence of 28.26% reported by Swetha et.al. (2014) in the Branded sachets in and around Tirupati,
whereas Bendale et.al. (2015) reported no incidence of salt in Branded pouch cow milk samples.

Hydrogen Peroxide
The incidence of Hydrogen peroxide in the milk samples in the present study was 0 in cooperative chilling
centres, branded sachets and in market respectively.
Urea
The incidence of urea in the milk samples was 0 in the present study from the Traditional vendors, branded
sachets. Kandpal et.al. (2012) from Dehradun and Makadiya and Pandey (2015) from Gujarat reported 100%
incidence of urea in the milk samples, where as 60% incidence in and around Hyderabad city was reported
by Singuluri and Sukumaran (2014) from Hyderabad and by FSSAI (2012) from different parts of India.
Ammonium Sulphate
No incidence of Ammonium Sulphate in the milk samples from cooperative and private chilling centres in
the present study and similar incidence was reported by Mabrook and Petty (2003) and Lateef et.al. (2009)
from Pakistan.
In general the quality of milk was better and less incidence of adulteration and preservatives from
Dairy farms followed by, branded sachets, Chilling centres from both private and co-operative.
 40

Chapter -5

CONCLUSION

I have studied and analysed Medha dairy Plant on different aspects such as procurement, production of
milk , its quality control and its adulteration tests and other aspects of the efficient production of dairy
animals.

The 4 months of final year internship with Medha dairy actually helped me to learn various thing that would
really be helpful in my life for future growth.

This project shows me the way to work in the processing plant of milk. How to control quality of milk and
milk products. How to communicate with different type of people. Learnt how to sell ,how things work in
Fast moving Consumer goods .Having perishable nature of these product one need a excellent distribution
network and carefully select market because these product if transferred to far area then cost attached to the
product will make it un competitive .According to me the growth of any product whether it could be milk
based product or anything depends upon how we do proper branding of that product and also the promotion
which plays a very vital role in attracting customers.

This project helped me in knowing about cattle feed and how to feed cattle for efficient milk production. It
also helped me to know about health and nutrition of dairy animals, how to enhance the health of cattle for
better production and for better breed development.

The main goal should be to attract customer and to retain them so that the loyalty maintains in future as well.
 41

Ultimately, I must say that I am privileged to work in the company like Medha Dairy and get such a real
time exposure of Processing plant.

Chapter -5

FUTURE SCOPE OF WORK

The work embodied in this thesis is a hand written work which is carried out in a dairy called Medha Dairy
situated in Hotwar, Ranchi. The work is based on the strategies which is used on animals and cattle’s for
efficient milk production and to increase the level of Fat and SNF of the milk produced by dairy animals. In
this study there are many ways to increase the level of milk which is beneficial for the Dairy Plant and dairy
farmers. The cattle feed which is provided in subsidiary rate to the farmers for their cattle is very beneficiary
for the growth of the Company and growth of milk production. This will also help in connecting more and
more villagers to the dairy Cooperatives and will lead to increase the production of milk yearly.

The quality of milk is very important for any dairy industry. And in this study the
motive of the study was to check the quality of milk and its adulterants which play a lead role in establishing
a plant. The data given in this study will help to enhance the quality of milk from different levels and this
will lead to gain more and more profit to the Plant.
 42

Chapter-6

REFRENCES

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• Bansal, P. and Bansal, N. (1997). Synthetic milk: Genesis, current status and options. Current
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• Barham, G. S., Khaskheli, M., Soomro, A. H. and Nizamani, Z. A. (2014a). Detection and extent of
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• Faraz, A., Lateef, M., Mustafa, M. I., Akhtar, P., Yaqoob, M., and Rehman, S. (2013). Detection of
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• Shojaei, Z.A. and Yadollahi, A. (2008). Physiochemical and Microbiological Quality of raw milk,
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• Arimi, S. M., Koroti, E., Kang’ethe, E. K., Omore, A. O. and McDermott, J. J. (2005). Risk of
infection with Brucella abortus and Escherichia coli O157: H7 associated with marketing of
unpasteurized milk in Kenya. Acta tropica., 96(1): 1-8.

• Swetha, C.S., Sukumar.B., Sudhanthiramani and Sudhanthirakodi. (2014) The Study on Detection of
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• Indumathi, J and Obula Reddy, B. (2015). Quality Evaluation of Milk Samples collected from
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• file:///project/2506-Article%20Text-6137-2-10-20151026%20reseach%20paper%202.pdf

• [http://www.desidieter.com/article/milk-adulteration.html “Milk Adulteration”]

• [http://en.wikipedia.org/wiki/Adulterant “Adulterant”]
 44

• [http://www.streetdirectory.com/food_editorials/beverages/beverages/tests_to_detect_adulteratio
n_of_milk.html “Tests To Detect Adulteration of Milk”]

• [http://timesofindia.indiatimes.com/india/70-of-milk-in-Delhi-country-
isadulterated/articleshow/11429910.

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• http://dairyknowledge.in/sites/default/files/an

• Jmf.coop
• NDDB DAIRY REPORT- For content and study.
• Engineering section- Er. Anup sir & Staff of Medha.
• Storage section- In charge Medha Central Store.
• Quality control- Madhumita ma’am, Saurabh sir , Namarta ma’am, Vimlesh sir, Madhu sir.
• Fodder Development- Kajal mam, Sudhir sir, Rahul sir.
• On plant support –Shri Uma Shankar Sir and Amritesh sir.
• Procurement – Shri.Neeraj Mishra sir and Shri Alan Savio Ekka Sir.
• file:///project/2506-Article%20Text-6137-2-10-20151026%20reseach%20paper%202.pdf
• [http://www.desidieter.com/article/milk-adulteration.html “Milk Adulteration”]
• [http://en.wikipedia.org/wiki/Adulterant “Adulterant”]
• [http://www.streetdirectory.com/food_editorials/beverages/beverages/tests_to_detect_adulteratio
n_of_milk.html “Tests To Detect Adulteration of Milk”]
• [http://timesofindia.indiatimes.com/india/70-of-milk-in-Delhi-country-
isadulterated/articleshow/11429910.cms
• https://foodsafetyhelpline.com/2014/10/laboratory-testing-procedures-checking-adulterants-milk-
milk-products/
• Food safety standards authority India (FSSAI) MILK AND MILK PRODUCTS.