Milk safety, quality awareness gain importance with rising consumption
In a conversation with Manav Mander, Dr PK Pranav, HOD of Dairy Technology at GADVASU, sheds light on the critical role of milk in daily nutrition
“India is the world leader in milk production, contributing nearly 25% to the global milk output in 2024–25,” says Dr Pranav. “Milk in India is produced at millions of dairy farms located across villages spanning the entire country.
However, the majority of consumers are concentrated in urban areas. To meet this urban demand, milk is collected from rural dairy farms and transported under chilled conditions to processing plants where it is processed, packaged and dispatched to retail outlets and superstores for consumer purchase.”
Milk is more than just a dietary staple—it holds deep cultural and nutritional importance. “In our country, milk is intrinsically tied to our daily diet,” says Dr Pranav. “It plays a significant role in meeting the nutritional needs of the Indian population. Beyond calories, milk is a vital source of essential minerals like calcium and vitamins, and is the only animal-origin protein source in the diet of vegetarian populations.”
Highlighting consumer responsibility, Dr Pranav notes, “As with any food, quality is paramount, especially with milk and milk-based products. A general awareness among consumers about proper handling and storage at the domestic level is key to preserving both quality and safety. According to the Food Safety and Standards Act and Rules (2011), all packaged foods—including milk—must carry a label that includes the brand name, nutritional information, storage instructions and shelf life.”
Unfortunately, many consumers overlook these details. “Improper storage or negligence regarding shelf life can lead to quality deterioration and potential food safety issues. At home, milk and all milk-based products should be stored in a refrigerator at temperatures below 5°C until consumption. Consumers should also carefully check the ‘use by’ or ‘expiry’ date before purchasing,” he advises.
Dr Pranav also clears up a common confusion: the difference between “use by” and “expiry” dates. “The ‘use by’ date is a safety measure. Consuming products after this date may pose health risks, especially for perishable dairy items like milk, yogurt and cream. On the other hand, the ‘expiry’ date typically refers to the best quality period set by the manufacturer. While consuming products past the expiry date might not be harmful, it can result in a loss of taste, texture, or nutritional value.”
To help consumers identify adulterated milk, GADVASU offers a practical solution. “We have a milk-testing kit available at the Department of Dairy Sciences and Technology. It detects five common adulterants—sugar, starch, urea, neutraliser and hydrogen peroxide. A pamphlet is provided with the kit explaining how to use it. The kits are priced at Rs 224, Rs 448 and Rs 2800 depending on the size and consumers can also bring their milk samples to the department for testing.”
For students and aspiring dairy professionals, GADVASU’s College of Dairy and Food Science Technology provides specialised degree programs in various streams of dairy science and technology. “In addition to academic programs, we also offer services to general consumers for quality analysis of milk and milk products, and provide training for dairy farmers and entrepreneurs,” adds Dr Pranav. With milk being an essential part of everyday nutrition, Dr Pranav emphasises the importance of not just consuming it, but consuming it safely and responsibly.
Punjab