The following extracts from the handbook Technology of Indian Milk
Products would be of interest to Economists and Statisticians.
Section 1.2 - Market Survey and Analysis
Table 1.2.2 Share of milk and milk products in average monthly
per capita food expenditure (Pg 24)
percentage
|
| Region |
Average monthly per capita expenditure |
|
| Northern States |
22.8-34.1
|
| Western States |
17.4-23.2
|
| Southern States |
10.4-14.7
|
Eastern States
|
8.5-13.9
|
|
Source: NSS Consumer Expenditure Survey, 50th Round (July 1993-June
1994).
Section 1.1 - Modernization Opens Global Markets
Table 1.1.5 Volume and value of market for traditional milk
products, 2001 (Pg 8)
|
| Product |
Volume
(million tonnes)
|
Rate
(Rs '000/tonne)
|
Value
(Rs billion)
|
|
| Ghee |
1.3
|
100
|
130
|
| Makkhan |
0.4
|
100
|
40
|
| Khoa-based sweets |
2.0
|
100
|
200
|
| Chhana-based sweets |
1.0
|
70
|
70
|
| Paneer |
0.2
|
90
|
18
|
| Curd & curd products |
6.0
|
20
|
120
|
| Total |
|
578 ($11.5 billion)
|
|
Section 5.2 - Management
Systems for Quality and Food Safety
Guidelines for Good Manufacturing
Practices (GMP) (Pg 325)
- Employees working in a food plant are required
to wash their hands with a sanitizing soap prior to beginning
or returning to handling of food.
- Loose hair poses serious sanitation problems
in the plant. Therefore, all persons working or visiting the production
area must wear authorized head covering to avoid contact of loose
hair with food product.
- Sanitary precautions are required to be taken
by employees when sneezing or coughing. An employee with infectious
skin eruption, communicable disease or other infected conditions
must have plant management clearance before allowed to handle
food.
- Employees in production areas should wear clean
uniforms. The uniforms should be changed daily or sooner if soiled
for any reason. Shirts are required to be buttoned and tucked
into trousers.
- Workers in the production area will not wear
rings, and neck/ear jewellery. This practice will preclude mix-up
of the foreign materials in food. Watches, pens, pencils and loose
materials should be removed prior to entry to production areas.
- Smoking, spitting or chewing of tobacco is
prohibited in the production as well as storage areas.
- Consumption of beverage or food is allowed
exclusively in the designated area.
- Nail polish and/or perfume is not allowed in
production or storage areas.
- Containers and equipment made of glass, including
glass thermometers, should not be permitted in the production
area.
- Good housekeeping in the production area
is necessary for work efficiency and workers' safety.
Section 5.3 - Export Potential in the Global
Context
US Food & Drug Administration Regulations
(Pg 338)
Production of Grade A dairy products is regulated by the Milk Safety
Branch of the FDA. Regulations related to Grade A Pasteurized Milk
Ordinance (PMO) are enforced by the State.The PMO requirements for
product and package include the following:
- Must contain the word Grade A.
- Must contain the identity of the plant.
- Product standards of identity must be met.
- Temperature—cooled to 45°F (7°C)
or less and maintained there.
- Bacterial limits specified in the PMO.
- Coliforms—not to exceed 10/ml.
- Phosphatase test <1 mg/ml.
- Antibiotics—no zone greater than or equal
to 16 mm with the Bacillus sterothermophilus disc assay
method.
Analytical Tests (Pg 341-342)
Quality tests for milk and dairy products include analysis of chemical
composition, physical attributes, microbiological quality and sensory
characteristics. Analytical tests for milk composition are conducted
to determine the content of fat, total solids, protein, lactose, ash,
vitamins and minerals. Basic quality of milk is assessed by tests
such as titratable acidity, added water, foreign materials, antibiotics,
sanitizers, aflatoxins, pesticides and other environmental contaminants.
Abnormal milk tests include Wisconsin and California somatic cell
counts for mastitis.
Order the handbook.
Have queries? Contact
us.
E-mail:
mail@indianmilkproducts.com
|
| Project
Design |
The handbook places a
lot of emphasis on project design, equipment specifications
and plant layouts for the design of projects for the industrial
manufacture of these products and
consumption market data to cater to local preferences.
- Barry Wilson, Dairy
Industry Newsletter, UK |
|
