Study on Different Management Practices on Quality and Quantity of Milk Produced by Dairy Farmers
Dr. Sunil Manikrao Gaikwad and Dr. Balaji Kisan Ghule

Deptt. of Dairy Science, Sanjeevanee Mahavidyalaya (College), Chapoli Tq. Chakur Dist. Latur (MS) INDIA

Abstract

Adulteration in milk has been a cause of concern for both the Government and the Dairy Industry. The Indian Council of Medical Research has reported that ^milk adulterants have hazardous health effects. The detergent in milk can cause food poisoning and other gastrointestinal complications. Its high alkaline level can also damage body tissue and destroy proteins. Other synthetic components can cause impairments, heart problems, cancer or even death. While the immediate effect of drinking milk adulterated with urea, caustic soda and formalin is gastroenteritis, the long-term effects are far more serious. Milk is most commonly diluted with water - this not only reduces its nutritional value, but contaminated water can also cause additional health problems. The other adulterants used are mainly detergent, foreign fat, starch, sodium hydroxide (caustic soda), sugar, urea, pond water, salt, maltodextrin, sodium carbonate, formalin, and ammonium sulphate. Investigators guided dairy farmers regarding the good management practices to be adopted. Milk samples before the guidance and after the guidance has been analyzed for physico- chemical parameters. Interview of each dairy farmers has been taken before and after the guidance to find out whether farmer got advantage of this guidelines or not. From the present investigation it has been concluded that dairy farmers were doing false practices while producing milk. They got importance of not adulterating milk and knowledge of producing milk with high quality.

Keywords: Quality, Management, Adulternats, Dairy farmer

Topic: Animal product technology