This book provides the view of the Dairy production and prevailing constraints associated with cow milk hygiene, the hygienic conditions of cow’s milk and the microbial load of raw milk, milk-borne bacterial pathogens at farm level and selling points and the possible fecal contamination of milk produced by dairy farmers in Hawassa city. The bacteriological quality of the pasteurized milk from selling points and water source used for cleaning milk and milk product handling equipments also combined to see overall quality of the marketable fluid milk in the city. The overall aim of the present work is to contribute to the effort towards improving the quality of raw milk through providing information on quality and safety of raw milk produced and marketed in Hawassa city.
Dairy co-operatives account for the major share of processed milk marketed in the country. Milk is processed and marketed by 170 Milk Producers’ Cooperative Unions, which federate into 15 State Cooperative Milk Marketing Federations. The success story of dairy development in India can be further strengthened if suitable pricing policy is made favorable to the nearly 70 million rural milk producers. Thus, pricing of milk must prove to be an instrument through which the producer recovers his cost and makes profit. The study focus on to: • Work out cost of milk production; • Explore existing milk pricing policy; • Estimate the bulk line cost and suggest milk procurement pricing for buffalo and cow milk; • Discussed the policy implications of the study for research and practice. This book is a one step resource for the Indian planner, policy makers, business associates, academician, and students.
Sandesh occupies a prominent place among indigenous milk products and carries lot of market potential. Sandesh is the most popular chhana based sweet delicacy of the eastern part of India particularly in West Bengal and Bangladesh. Certain alteration is necessary in the processing technique for conversion of buffalo milk to obtain good quality chhana thereby good quality Sandesh. Some of the treatments which can be adopted are adjustment in fat percent of milk, adjustment in salt balance of buffalo milk, homogenization of milk, change in the coagulation temperature, etc. In India, buffalo milk account for over 55 percent of the country’s total milk production. So, the main source of marketable surplus is buffalo milk. In recent years, there has been growing interest in the manufacture of Sandesh and other chhana based product from cow and buffalo milk.
The investigation was conducted with the objectives to study economics of milk and milk products, marketing of milk and milk products and to analyse strengths and weaknesses of private and cooperative marketing systems.A random sample of 60 farmers comprising of 30 milk producers selling milk to private and 30 milk producers selling milk to cooperative sectors was drawn for the study purpose. In case of cooperative milk product production, Dugdh Utpadak Sahkari Sangh, Khatima was selected Then a random sample of 10 private milk product producers was drawn from Rudrapur and Khatima blocks of district Udham Singh Nagar. The important policy implications of the study are Development of efficient milk collection centres with proper cooling facilities and transportation networks at farmers level by the cooperatives could reduce the cost of transportation and thus help in maintaining quality of milk and milk products. Steps may be taken by dairy cooperatives to consider the cost of milk production besides fat and SNF, in fixing the procurement price of milk.The private milk product producers should enhance their scale of production in order to reduce manufacturing cost.
Camel milk is commonly consumed raw by pastoralists in arid areas who may be unaware of the risks posed by such milk. It was therefore very important to determine the prevalence of Staphylococcus aureus and Streptococcus agalactiae, which are some of the most common pathogens in such milk. The results indicated the potential health risk of consuming raw camel milk and increasing incidences of resistance of mastitis organisms to the common antibiotics. There is need to educate camel milk producers on hygienic milk production as well as inform the raw camel milk consumers on dangers involved. Marketing of camel milk and products can be enhanced using the attributes appropriate for each product in the respective district.
This book has analysed the value chains of milk and milk products in the co-operative and private sector dairy plants of Salem District, Tamil Nadu based on the data collected from one co-operative dairy plant,one private dairy plant,five milk transportation routes,ten co-operative societies,ten private milk collection centres and six chilling centres for the year 2007-08.The overall average procurement cost per litre of milk has been found higher for the co-operative dairy plant than the private one due to increased cost on milk transportation,chilling and reception.The co-operative plant has been revealed more efficient in the manufacture of toned milk(TM),standardized milk(SM),full cream milk(FCM)and ghee whereas the private plant has an edge over co-operative dairy plant in the manufacture of butter and SMP(Skimmed Milk Powder).The marketing cost of TM,SM,FCM and SMP has been found lower for the private dairy plant and of butter and ghee for the co-operative dairy plant.The marketing margins and marketing efficiency have been found higher in TM,SM and butter for the private dairy plant and in FCM,ghee and SMP for the co-operative dairy plant.
The present study is an attempt to examine the marketing system and consumer preference for processed milk at Mymensingh town, Bangladesh. In addition to that, the study covered the impact of melamine contamination specially in marketing cost, net margin as well as consumer behaviour. The study was mainly based on primary data of 90 samples were purposively selected from Mymensingh town. The findings revealed that impact of total marketing costs of all intermediaries’ increased and net margins decreased during melamine detection.In the present study, preference of consumers for processed milk i.e. powder milk, condensed milk and pasteurized milk were investigated. Consumers’ preference for processed milk was higher than other processed milk (pasteurized milk & Condensed milk) and raw milk. The study will help to knock the door of policy maker in the aspects of processed milk marketing, useful to professionals or different groups involved in the marketing system, researchers, ultimate consumers etc. The study may render as a basis for further study regarding marketing system of processed milk and its consumer preferences as well as the impact of melamine contamination.
The presented study was conducted in selected areas of central highlands of Ethiopia to evaluate the hygienic practices being carried out by the small holder dairy farmers of various dairy products including raw milk. The aim of the study was to determine the microbial and chemical properties of milk and asses the marketing situation of milk and milk products. The study was carried out with 173 smallholder dairy farmers, 74, 50 and 49 respondents each from Holetta, Selale and Debre Brhan respectively. The average of total solids, total proteins, fat,carbohydrate and ash percentages of milk were 12.97, 3.52, 4.53, 4.36 and 0.64 respectively. The average total bacteria, coliform and entrobacteria counts of milk samples were 7.6, 3.6 and 3.2 Log CFU/ml respectively; there was no significant difference between the areas. The level of contamination of milk was high and about 88.8% of the pathogens were entrobacteria.The price of whole milk was almost similar in all study areas whereas higher price was observed for butter in Debre Brhan and Ayib in Holetta. Incidence of microbial contamination of milk is a challenge for quality milk production and consumption in the area.
The word “cheese” could be used for the products manufactured from cow’s milk, but milk from buffalo, sheep, goat and/or camel could also be used to make different types of cheese. There is no any documentary information available on the manufacturing of camel milk products (i.e butter, butter oil, yoghurt and cheese) from camel milk. However, some of the indigenous varieties of cheese, i.e Paneer, Peshawari cheese and processed cheddar cheese and/or cottage cheese have been produced in Pakistan. To make cheese from camel milk is one of the approach to produce camel milk products and make it valuable for consumers with the objectives to improve the quality of soft unripened cheese, to evaluate the sensory quality and to develop cheese acceptability profile made from camel milk.