Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Chapter 8 – Dairy-industry development programmes: Their role in food [...] 331 8.6.1 Marketing systems and structures Most milk in developing countries is produced by smallholders with fewer than five animals. Their production units are widely dispersed in rural areas while most markets are in urban areas. Transport of small quantities by individual producers is not practicable or economically viable; hence, arrangements must be made for collective or specialized transport and marketing. Milk can be sold to local clients at collection centres and transported to a processing centre (or “community dairy” in Figure 8.1). The logistical challenge of linking these producers with markets is compounded by the perishability of milk and its potential to transmit zoonotic diseases. Chapter 6 discusses these aspects and control and processing methods for preserving milk. The first step in delivering clean, safe milk and dairy products is to produce good-quality, clean milk from healthy animals: milk from a healthy udder contains few bacteria. Additionally, natural inhibitory systems in milk prevent significant rises in bacterial counts for the first two to three hours at ambient temperatures. Cooling to 4 °C within this period maintains the original quality of milk. Various options are available to retard spoilage, including the following: figure 8.1 Smallholder dairy-industry development model from Bangladesh Grameen Bank Community Livestock and Dairy Development (CLDD) model Homesteads Milk collection point Milk collection point Homesteads Community livestock centre (services/inputs) Milk collection point Community dairy Community feed mill Homesteads litre • Consumers • Markets Pasteurised milk
332 Milk and dairy products in human nutrition • direct expansion coolers/bulk tanks • immersion cooling • solar-powered cooling systems (limited success) • evaporative cooling using a moist cloth over the metal container or porous charcoal in an outer ring surrounding the milk container (limited success) • enzyme-based preservation technologies. FAO has successfully promoted adoption of the Codex-Alimentarius-approved Lactoperoxidase System to delay deterioration of raw milk and the commercial sector is exploring other options. Whichever system is chosen, it must be cost-effective in the given market. Milk is processed to extend shelf-life and eliminate pathogens. Heat treatment is the most common technique. Pasteurization (heating to 72 °C for 15 seconds) is based on the time–temperature combinations needed to destroy Mycobacterium bovis (see Chapter 6). Low-cost, in-pouch processing has been successfully introduced by FAO in a number of countries (Dugdill, 2000). The ultra-high temperature (UHT) process (heating milk to more than 135 °C for one to two seconds before aseptic packaging) extends the shelf-life of milk at room temperature. This obviates the need for a cold chain but does require both high-quality raw milk for processing and a high level of investment in equipment, packaging, expertise and infrastructure. There is increasing interest in extended shelf-life technologies using high-temperature pasteurization and non-aseptic packaging measures to extend milk-shelf life. The non-aseptic packaging techniques use much less sophisticated and more easily managed technology, such as in-container autoclave preservation of long-life milk. Other techniques such as fermentation, cheese-making, concentration and dehydration, usually incorporate heat treatment. The choice of process is influenced by consumer preference, local cultures and traditions and scale of operation. In South Asia, milk sweets and curds account for a significant percentage of milk usage while cheese making is the preferred method in Latin America. In dairy exporting countries, large-scale milk powder, butter and cheese making operations predominate. Much of the milk processed in developing countries is handled in small-scale processing units using appropriate processing technologies for liquid milk and traditional milk products from a range of animal species in the different regions. A well-organized collection system linking producers with the market is essential for the success of DIDPs. A project coordinated by FAO and involving the Government of Uganda, the African Development Bank, DANIDA, UNDP, WFP and other partners helped rebuild the Uganda dairy industry after the civil war, boosting milk availability from only 235 000 litres annually from just 500 farmers in 1986 to 26.1 million litres from 8 000 farmers by 1992. Under this programme the parastatal, government-owned Dairy Corporation was restructured and returned to profit; 64 milk collecting centres were set up or re-established; donated milk powder was monetized through the Dairy Development Committee (DDC), which channelled funding into dairy development; the Entebbe Dairy Training School and processing plant revived; and the DDC (and residual funds) became the forerunner of the current Dairy Development Authority. The Dairy Corporation was privatized in
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Table 2.5 Volume and share of milk
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41 Chapter 3 Milk and dairy product
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Chapter 3 - Milk and dairy product
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Table 3.1 Proximate composition of
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Table 3.2 (continued) Vitamins Ribo
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Table 3.4 Mineral composition in mi
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Table 3.6 (continued) Riboflavin Vi
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103 Chapter 4 Milk and dairy produc
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Chapter 4 - Milk and dairy products
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Table 4.1 Nutrient content of full
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Table 4.2 Contents of selected nutr
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Table 4.4 Summary of recent review
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Table 4.4 (continued) Reference Die
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Annex Table 4.7 Milk and dairy prod
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Table 4.7 (continued) Region and co
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207 Chapter 5 Dairy components, pro
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Chapter 5 - Dairy components, produ
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Annex Table 5.2 EU register of dair
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Table 5.2 (continued) Claim type Ar
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243 Chapter 6 Safety and quality Ma
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Chapter 6 - Safety and quality 245
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276 Milk and dairy products in huma
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278 Milk and dairy products in huma
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