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ORIGINAL ARTICLE
Year : 2012  |  Volume : 56  |  Issue : 1  |  Page : 82-87

Impact of household practices on the nutritional profile of milk


1 Project Associate, Punjab Biotechnology Incubator, Mohali, Punjab, India
2 Scientist Chemical, Punjab Biotechnology Incubator, Mohali, Punjab, India
3 Head, Medical and Scientific Affairs, Nestlé India Limited, Mohali, Punjab, India
4 Manager Medico Marketing, Nestlé India Ltd., Mohali, Punjab, India
5 Chief Executive Officer, Punjab Biotechnology Incubator, Mohali, Punjab, India

Correspondence Address:
Satwinder S Marwaha
Chief Executive Officer, Punjab Biotechnology Incubator, SCO: 7 & 8 (Top Floor), Phase-V SAS Nagar (Mohali) 160059, Punjab
India
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Source of Support: The study was conducted with fi nancial support from Nestlé India Ltd., Conflict of Interest: Sanjeev Ganguly and Vivek Garg are employees of Nestlé India Ltd. There are no other confl icts of interest.


DOI: 10.4103/0019-557X.96983

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


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