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Milk is nature’s ideal food for infants and growing children. The importance of milk in our diet has been recognized since Vedic times, and all modern research has only supported and reinforced this view. In fact, milk is now considered not only desirable but essential from the time the child is born. The baby is recommended to be breast-fed until it is weaned and thereafter given cow/buffalo/goat milk till he or she reaches 12 years of age.
The National Institute of Nutrition has recommended a minimum of 300 gms daily intake of milk for children between 1-3 years of age and 250 gms for those between 10-12 years.
Milk is almost an ideal food. It has high nutritive value. It supplies body-building proteins, bone-forming minerals and health-giving vitamins and furnishes energy-giving lactose and milk fat. Besides supplying certain essential fatty acids, it contains the nutrients in an easily digestible and assimilable form. All these properties make milk an important food for pregnant mothers, growing children, adolescents, adults, invalids, convalescents and patients alike.
Milk may be defined as the whole, fresh, clean, lacteal secretion obtained by complete milking of one or more healthy milch animals, excluding that obtained within 15 days before or 5 days after calving or such periods as may be necessary to render the milk practically colostrum-free and containing the minimum prescribed percentages of milk fat and milk-solids-not-fat. In India, the term ‘milk’, when unqualified, refers to cow or buffalo milk, or a combination thereof. Milk SNF means Milk Solids-not-Fat, comprising protein, carbohydrates, vitamins, minerals, etc in milk other than milk fat. Cow milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7% Minerals and supplies 66 kcal of energy per 100 grams.
Milk is an excellent source of calcium which helps in protecting the body from major chronic ailments, such as cancerous chemicals, bone loss, arthritic condition, migraine headaches, pre-menstrual syndrome, obesity in children, and facilitates in losing unwanted fats.
By providing sufficient amounts of protein, milk facilitates in optimum growth and body repair and maintenance for adults without looking for alternative sources of protein, especially for vegetarians.
Milk contains several essential vitamins that are necessary for vital functions of the body. While riboflavin and vitamin B12 help in energy production and proper nerve functioning, vitamin B prevents anemia and helps in the production of red blood cells. Additionally, riboflavin provides cardiovascular benefits, thereby benefiting the heart.
A good source of vitamin A, milk is important for the health of epithelial and mucosal tissues which are the body’s first line of defense against invading organisms and toxins.
Regular consumption of milk is significant for maintaining excellent dental health, since it protects the enamel surface against acidic substances. As such, young kids should be encouraged to drink milk to reduce the risk of decayed teeth and weak gums.
The human body requires replenishment of body fluids at regular intervals, thereby deeming body fluids highly essential. Milk provides good amount of water molecules and is considered the best fluid for rehydration.
Milk contains several essential vitamins and minerals that are beneficial for various body functions. Vitamins A and B which are necessary for eyesight and increasing RBC count. Potassium present in milk protects the heart and helps in maintaining blood pressure and proper nerve transmission.
The rich amount of iodine found in milk greatly helps in the secretion of essential thyroid hormones, thyroxin. Thyroid hormones are required in metabolism in every cell of the body and hence, play a vital role in virtually all physiological functions. Regular consumption of milk prevents iodine deficiency which can otherwise have a devastating impact on your health and well-being.
Studies reveal that women with regular intake of milk have lowered risks of developing breast cancer as compared to women with lowest average milk intake.
| Sl. No. | Type of Milk | Milk Fat (% Not less than) | Milk SNF (% Not less than) |
|---|---|---|---|
| 01 | Toned Milk | 3.0 | 8.5 |
| 02 | Standardized Milk | 4.5 | 8.5 |
| 03 | Cow Milk | 3.5 | 8.5 |
| 04 | Buffalo Milk (Karnataka) | 5.0 | 9.0 |
| 05 | Full Cream Milk | 6.0 | 9.0 |
| 06 | Skim Milk | Not more than 0.5 | 8.7 |
| 07 | Nandini Special | 4.0 | 9.0 |
| 08 | Samrudhi | 6.0 | 9.0 |
Raw milk procured from villages, contain numerous pathogenic and spoilage bacteria. These microorganisms, if allowed to grow, multiply at logarithmic rate and produce many toxins and enzymes and spoil milk. Hence milk is processed by heat treatment in dairies.
The term Pasteurization was coined after its inventor, Louis Pasteur of France. Pasteurization refers to the process of heating every particle of milk to at least 72°C for 15 seconds (or to any equivalent temperature-time combination) in approved and properly operated equipment. In this process, the milk is immediately cooled to 6°C to destroy pathogenic and spoilage organisms.
Normally, pasteurized milk is packed in sachets and stored under refrigeration conditions to prevent the growth of remaining organisms. Pasteurized milk has a shelf life of 2 days when stored and transported under refrigeration conditions. This milk is boiled and consumed in Indian homes.
Homogenization is a treatment applied to any class and type of milk to break up fat globules to ensure no visible cream separation occurs during storage. This process is carried out using high-precision equipment known as a homogenizer, which consists of a high-pressure piston pump. The pump forces milk at high pressure through a narrow opening between the homogenizing valve and its seat, breaking the fat globules into smaller particles of uniform size.
Homogenized milk does not form a cream layer and is labeled with details about its heat-treatment and processing. Examples include Pasteurized, Sterilized, or Ultra High Treated (UHT) milk. Additionally, labels specify the class of milk, such as Toned, Double Toned, Full Cream Milk, Cow Milk, Buffalo Milk, or Skim Milk. If milk is both pasteurized and homogenized, it is designated as "Pasteurized Homogenized Toned Milk."
NANDINI Milk is available in a variety of forms that are differentiated by their milk fat and other solids contents. Nutrition Facts on milk sachets can help you make choices for your family. Below are the nutrition facts provided for 100 ml of milk.
| Nutrition Information | Double Toned Milk | Toned Milk | Standardized Milk | Full Cream Milk | Shubam Milk |
|---|---|---|---|---|---|
| Energy | 48 K cal | 60 K cal | 70 K cal | 90 K cal | 81 K cal |
| Total Carbohydrates | 5.0 g | 4.7 g | 4.7 g | 5.0 g | 5.0 g |
| of which Sugar (Lactose) | 5.0 g | 4.7 g | 4.7 g | 4.7 g | 5.0 g |
| Proteins | 3.5 g | 3.3 g | 3.3 g | 3.5 g | 3.5 g |
| Total Fat | 1.5 g | 3.1 g | 4.6 g | 6.2 g | 5.2 g |
| Minerals | 0.7 g | 0.7 g | 0.7 g | 0.7 g | 0.7 g |
| Calcium | 127 mg | 120 mg | 120 mg | 127 mg | 127 mg |
| Vitamin A | 18 µg | 35 µg | 53 µg | 71 µg | 59 µg |