Impact of household practices on the nutritional profile of milk.
| dc.contributor.author | Bahman, Sanjivan | |
| dc.contributor.author | Yadav, Nidhi | |
| dc.contributor.author | Kumar, Ajay | |
| dc.contributor.author | Ganguly, Sanjeev | |
| dc.contributor.author | Garg, Vivek | |
| dc.contributor.author | Marwaha, Satwinder S | |
| dc.date.accessioned | 2012-07-10T09:19:52Z | |
| dc.date.available | 2012-07-10T09:19:52Z | |
| dc.date.issued | 2012-01 | |
| dc.description.abstract | Background: It is a common practice to process milk before consumption. Processing generally involves boiling, addition of sugar and/or condiments, dilution with water, etc. The boiled milk is stored for subsequent use either at room temperature or under refrigerated conditions. Objective: The purpose of this study was to see the effect of household practices on the nutritional profile of milk. Materials and Methods: Different types of pasteurized milk samples: standardized, double toned, full cream, and unpasteurized milk were analyzed. The effect of household practices on the nutritional profile of all these milk samples was studied using National/International methods. Results: Boiling of milk increased the concentration of most of the components and minerals except for vitamins A, B 3 , B 5 , and B 12 where the decrease observed was 21%, 13%, 3%, and 21%, respectively. Addition of water decreased the concentration of minerals and vitamins. Addition of sugar increased the energy and condiments increased total solids, carbohydrate and minerals content but led to a decrease in the vitamin content. Storage of milk led to a decrease in total solids by 19% and vitamins A, B 3 , B 5 , and B 12 by 26%, 17-19%, 23%, and 18-26%, respectively. The pH was not influenced by any of the household practices. Conclusion: Every step during household practices in the handling of milk reduces its nutritional profile and significantly affects the quality. Vitamins play a very important role in health and loss during household processing becomes an interesting attribute that requires further research in detail. | en_US |
| dc.identifier.citation | Bahman Sanjivan, Yadav Nidhi, Kumar Ajay, Ganguly Sanjeev, Garg Vivek, Marwaha Satwinder S. Impact of household practices on the nutritional profile of milk. Indian Journal of Public Health. 2012 Jan-Mar; 56(1): 82-87. | en_US |
| dc.identifier.uri | https://imsear.searo.who.int/handle/123456789/139394 | |
| dc.language.iso | en | en_US |
| dc.source.uri | https://www.ijph.in/article.asp?issn=0019-557X;year=2012;volume=56;issue=1;spage=82;epage=87;aulast=Bahman | en_US |
| dc.subject | Heat treatment | en_US |
| dc.subject | Milk analysis | en_US |
| dc.subject | Minerals | en_US |
| dc.subject | Physico-chemical characteristics | en_US |
| dc.subject | Storage | en_US |
| dc.subject | Vitamins | en_US |
| dc.title | Impact of household practices on the nutritional profile of milk. | en_US |
| dc.type | Article | en_US |