on Food Safety and Quality - Milk and Milk Products

FAQs
Version 1.0

Disclaimer All information contained in this booklet has been obtained from sources believed to be accurate by Confederation of Indian Industry (CII). While reasonable care has been taken in its preparation, CII makes no representation, express or implied, as to the accuracy of the information. All information should be considered solely as statements of opinion. For further information please refer/browse the references/documents mentioned. Copyright (C) Confederation of Indian Industry 2009

CII Institute of Quality

(Sponsored by ABB Limited)

Bharat Nagara 2nd Stage, Magadi Main Road Vishwaneedam Post, Bangalore 560 091 Tel: 080-23289391 / 7690 / 6085

Confederation of Indian Industry 249 F, Sector - 18, Phase IV, Udyog Vihar Gurgaon - 122015 Tel: 0124-4014060-67

Website: www.cii-iq.in

Foreword
CII Institute of Quality (CII-IQ) has the unique distinction of being one of the first institutions in India to provide pioneering, value added services to enhance competitiveness of Indian Industry. Commencing operations in 1999, it has impacted participants from manufacturing, services, education and governance sectors through its awareness campaigns, training and consultancy services. Since 2002, its Food Safety and Quality (FSQ) initiative, in collaboration with national bodies and knowledge partners of international repute, continues to provide customized consultancy services to upgrade food-factories to international food safety requirements. Combined with timely training, updates on emerging international standards, quality tools & techniques, organizational excellence models, national standards formulation, research & publications it strives to make India a Safe Food Destination and the Food factory of the World. India is one of the largest producers of Milk, a product which provides nourishment for the human body in more than one way. It contains in abundance high quality nutrients such as protein, vitamin D, calcium and a well known anticancer micronutrient called selenium. Hence, it is essential that one consumes Safe & Hygienic processed milk and thus prevent food borne illness. This specific booklet, FAQs on Food Safety and Quality Milk & Milk Products is designed at disseminating basic knowledge on how to produce and handle milk hygienically by adopting food safety practices and shall serve as a handy ready-reckoner for Milk handlers in the Milk Supply Chain and the Consumer. The aim of this booklet, therefore, is to help acquire basic knowledge in following areas by listing some useful Frequently asked Questions (FAQs) on Food Safety & Quality concerns of the complete milk supply chain. It addresses the following: How to produce clean milk that is fit for human consumption How to handle milk in accordance with good hygienic practices Basic Quality tests, Benefits, Emerging concerns and New research findings on Milk & Milk Products CII-IQ will gladly welcome suggestions for improvements to this booklet.

CII-IQ, Bangalore
July, 2009

Uttam Chatterjee
Expert Group on Food Safety & Quality Cll Institute of Quality
Chairman

CII Institute of Quality Expert Group on Food Safety and Quality: 2009-2010
Chairman - Expert Group on Food Safety & Quality & Regional Director - Quality - Asia Region, Hindustan Unilever Ltd

Mr Uttam Chatterjee

Mr M N Lari

Managing Director, Abdullah Foods Ltd

Dr S K Ranjhan Mr R S Naware Mr Atul Mehra Mr A Ganesh

Director, Hind Agro Industries Ltd Divisional Chief Executive, ITC Ltd Managing Director, Tasty Dairy Specialities Ltd Head - Knowledge Management & Food Safety, JohnsonDiversey Ltd.

Mr D B Sabharwall Mr Munesh Tyagi

Director, Allanasons Ltd Head - Quality, Bharti Del Monte India Pvt Ltd

Dr K N Shashikanth

Corporate Quality Assurance Manager Britannia Industries Ltd

Ms Suneeti Toteja

Scientist C (Food & Agri), Bureau of Indian Standards

Mr M N Rao

Secretary, Indian Confectionery Manufacturers Association

Mr Sunil Apte

Q&FS Manager: Systems Indian SubContinent, Cadbury India Ltd

Mr Azizullah Khan

General Manager Technical Mrs Bectors Food Specialities Ltd

Dr Prema Viswanath

Scientist, Central Food Technological Research Institute (CFTRI)

Mr Himanshu Gupta

Asst. Manager Regulatory Affairs, Nestle India Ltd.

Mr Navneet Mehta Mr Bejon Misra

Director - Quality Operations, Coca Cola India CEO, Consumer Coordination Council

Mr Anil Jauhri

Advisor, Quality Council of India

Ms Vani Bhambri Arora Mr J Sabaribalan

Asst. Director, Quality Council of India General Manager QAD Nirulas Corner House Pvt Ltd

Mr Harsharan Marwah

Vice President - Supply Chain, Dominos Pizza India Pvt Ltd

Mr Rajiv Malik

Sr.Manager- Quality Enhancement Dominos Pizza India Pvt Ltd

Dr Ramanand Shukla

General Manager - QA & Training Pest Control India Ltd

Mr B P S Puri

Director, Food & Pharma Specialities

Mr Sanjay Chaudhary
WHO Consultant

Mr V K Chopra

Vice President Quality, GlaxoSmithKline Consumer Healthcare Limited

Mr P Dasgupta

Head Packaging Development Hindustan Unilever Ltd

Mr Naresh Goyal

General Manager CQ, GlaxoSmithKline Consumer Healthcare Limited

Mr Indranil Chatterjee

Business Manager South West Asia Solae Company

CONTENTS
Sources & Supply of Milk Purchasing Dairy Products Handling & Storage after Purchase Processing Packaging Storage & Shelf life Categories Consumption Criteria Quality Characteristics Health Benefits & Nutritional Characteristics Food Safety & Spoilage Regulation Emerging Concerns New Research Findings References 1 5 6 8 10 11 13 15 18 23 28 33 34 35

SOURcES & SUPPLY OF MILK

What are the various sources of milk?
There are two distinct types of milk consumption: a natural source of nutrition for all infant mammals. The early milk is known as colostrum and carries the mother's antibodies to the baby. a food product for humans of all ages derived from animals (cow milk, buffalo milk, goat milk) & plants (rice milk, soy milk, coconut milk).

Is it necessary to purchase milk from reliable suppliers? M ILK S OURcES & S UPPLY
OF

Milk should be purchased from reliable suppliers so that you are assured of the quality of milk.

How can the milk sources contribute to unsafe milk?

Milk contains relatively few bacteria when it leaves the udder of a healthy cow, however contamination occurs through two most significant sources dairy utensils and milk-contact surfaces, including the milk pail or milking machines, as the case may be, strainers, milk cans or pipelines and the bulk-milk cooler. Thus contaminated milk & milk products act as a source of various disease causing bacteria and virus.

How hygienic milk can be sourced?

Milk from the udder of a healthy cow contains very few bacteria. Poor hygiene introduces additional bacteria that cause the milk to get spoilt

FAQ S ON F OOD S afETY aND Q UaLITY M ILK aND M ILK P RODUCTS

very quickly. To ensure that raw milk remains fresh for a longer time, one need to practise good hygiene during milking and when handling the milk afterwards.

What are the Important factors that influence milk quality at source? Feeding
A well-fed and watered animal will produce high quantities of milk of good composition. If cows are fed a diet that is low in forages and high in starch, the butterfat content may fall below 2.5%. Thus, a good balance of forage and concentrates is important. One may give the cow feed supplements but be sure to observe proper proportions. It is advisable not to feed the cow with silage during milking or shortly before milking, as this will give rise to off-flavours in the milk. It is recommended that silage feed be provided two hours before milking.

Health of the cow

An unhealthy cow will feed less and produce less milk of poor quality. Cows should always be kept healthy and clean because sick animals can transmit diseases like tuberculosis and brucellosis to milk consumers. If the cow is suspected to be sick, a qualified veterinary practitioner should be contacted immediately. When the cow is being treated with antibiotics, one must not sell or consume its milk until the withdrawal period is over.

Zoonoses
Zoonotic diseases like tuberculosis and brucellosis can be spread to humans through milk. Cows suffering from such diseases should be referred to a qualified veterinary practitioner who will decide on the fate of the animal. Farmers are encouraged to vaccinate their animals against brucellosis. Animals should also be checked periodically for all types of contagious diseases and treated promptly in case of infections.

Mastitis
Mastitis is an inflammation of the mammary glands in the udder caused by infection with disease-causing bacteria. These bacteria can also end up in the milk and result in illness if the milk is consumed. For this reason, milk from cows suffering from mastitis should not be sold or drunk. One can control mastitis by observing general hygiene and proper milking procedures. Hair at the udder should be kept short by trimming. Cows suffering from mastitis should be treated by a qualified veterinary practitioner. Milk from animals that are undergoing antibiotic treatment should not be consumed or sold until the withdrawal period has elapsed because antibiotic residues may cause allergies and drug resistance in consumers.

What are the precautions for Hygienic milking at source?

It is important to remember that quality control must begin at the farm. That way, milk will have fewer bacteria that cause spoilage and diseases. In order to ensure good quality and protect the health of consumers, one must always carry out milking in accordance with good hygienic practice. One should observe the following points: Maintain clean and healthy cows. Sick animals can transmit diseases to humans through contaminated milk. Keep a clean milking environment, free of dust and mud. Garbage and dung in the milking area provide a good breeding ground for rats, flies and cockroaches that may transmit dirt and bacteria to the milk. Do not milk cows if you are suffering from communicable diseases like diarrhoea or typhoid, but seek medical treatment and resume milking only when you have fully recovered. Do not mix colostrum (the milk produced for the first seven days after calving) with normal milk.

S OURcES & S UPPLY

OF

M ILK

FAQ S ON F OOD S afETY aND Q UaLITY M ILK aND M ILK P RODUCTS

Wash hands with soap and clean water before milking. Wash the udder with a clean cloth and warm water. Dry the udder with a clean dry cloth. Make the first draw into a strip cup to check for mastitis and throw away from the milking area even if the milk appears clean. Use clean containers for milking. Cows with mastitis should be milked last and their milk discarded. Milk from cows under antibiotic treatment should not be sold or consumed until 3 days after last treatment or as advised by the veterinary practitioner. After every milking, dip the teats into an antiseptic dip. During milking, the milker should not: (a) have long nails, (b) sneeze, spit or cough, (c) smoke. Release the cow from the milking area as soon as milking is finished. After milking, sieve the milk through a strainer or muslin cloth to remove solid particles that may have fallen in during milking. Cover the milk to avoid contamination. Move the milk to a clean and cool area.

PURcHASING DAIRY PROdUcTS

What are the guidelines for Safe purchase of Dairy products?
Make the dairy aisle one of the last stops of shopping trip so the items chosen do not become warm in the cart. Make sure dairy products are cold when you selected. Examine containers for leaks or other damage when shopping for dairy products. If the package is damaged, dont buy the product. Check sell by dates. The sell by date is the last date a product should be offered for sale. This date allows you a reasonable length of time to use the food at home. Some products may also include best if used by information. This is the last day the manufacturer expects the product to be good to eat or drink. Milk is safe for consumption for about 7 days past the sell by date, or until the milk has developed a strong odor or objectionable taste. Go directly home from the market and refrigerate your purchases as soon as possible. If travelling longer than 30 minutes, place your dairy products in a cooler with ice. After using dairy products, close the containers tightly. Dont allow dairy products to remain at room temperature for longer than necessary - never more than 2 hours. Some types of cheese require constant refrigeration and others do not. In general, cheese with high moisture content, such as ricotta or mozzarella, should not be left out of refrigeration for longer than 2 hours. In this section, when we say dairy products we are referring to milk, cream, butter, yogurt, sour cream, and cream cheese.

P URcHASING D AIRY P ROdUcTS

FAQ S ON F OOD S afETY aND Q UaLITY M ILK aND M ILK P RODUCTS

HANdLING & STORAGE AFTER PURcHASE

What are the post purchase precautions required for handling of dairy products?
In general, dairy products are pasteurized to eliminate bacteria and make them safe to drink or eat. After pasteurization, it is important for all dairy products to remain under constant refrigeration to prevent the growth of harmful bacteria. Take these precautions at home: Dont drink any beverages or eat any foods that contain unpasteurized milk. Keep milk and milk products refrigerated. Shelf-stable milk can be stored at room temperature due to a special processing system. Refrigerate after opening. Dont return unused milk, cream, or other dairy products to their original containers. Opened butter should be covered in the refrigerator. Before freezing butter, wrap each package tightly in foil or plastic.

Is it necessary to wash packed milk pouch/bottle before pouring?

Milk pouch / bottles outside surfaces are subjected to contamination during storage and transport. Hence it is advisable that milk pouches / bottles need to be washed thoroughly to remove outside contaminants/ microbes to a large extent.

What are the types of containers to be used for milk handling and storage?
Always use certified foodgrade containers for milking, e.g. aluminium, stainless steel or foodgrade plastic jerry cans designed for single use only. Metal containers are preferable because these are easy to clean and

sterilize. Do not store milk in plastic jerry cans that previously contained paint, herbicides and other chemicals because traces of these substances can taint milk.

What are the guidelines for use of detergents in dairy?

cleaning and sanitation

There are various types of cleaning and sanitation agents that have been specially designed to clean and disinfect milk-handling equipment. One may also use foodgrade liquid soap, which is a good cleaning agent that also destroys bacteria. Always rinse equipment properly after cleaning to prevent detergent residues contaminating the milk. Cleaning agents should be stored properly and handled with care because some of them may be corrosive to the skin. Always follow the manufacturers instructions for proper use of detergents.
AFTER PURcHASE

What is the right Procedure for cleaning of milk containers?

Before re-using the milk container: Pre-rinse the container soon after use. Thoroughly scrub the container with warm water and detergent or soap (using a stiff bristled hand brush or scouring pad). Rinse the container in clean running water. Dip-rinse the container in boiling water for at least one minute to kill germs.You may also rinse the container by pouring hot water into it. Air-dry the container in inverted position on a clean rack in the open.

H ANdLING & S TORAGE

FAQ S ON F OOD S afETY aND Q UaLITY M ILK aND M ILK P RODUCTS

PROcESSING
How milk is processed at Dairy plants ?
Milk processing involves: 1. 2. 3. 4. 5. Cooling of milk 4-6 C. Clarification of milk to remove dust , dirt particles. Pasteurization of milk to destroy disease causing bacteria. Homogenization of milk to distribute fat evenly. Standardization of milk composition to conform to the legal and consumer requirement. 6. Packaging of milk in pouches, tetra pack and bottles.

What is Pasteurization and why is it necessary ?

Pasteurization is a process which involves application of heat to destroy associated microorganism. Pasteurized product requires supportive preservation like refrigeration. Milk is pasturized at 72 C for 15 Seconds and rapidly cooling it thereafter to 4 C.

Can we pasteurize milk through microwave heating ?

Microwaving milk is not recommended to extend milks shelf life or as a means of pasteurization.

What are the Post Pasteurization requirements for ice cream, cheese and other such milk products?
Good manufacturing practices must be followed in post pasteurization to ensure no contamination. Post pasteurization ingredients are need to be inspected prior to addition, addition procedures, measuring containers etc are need to cleaned and sanitized for manufacturing of milk products.

Ice cream - Air Supply to Freezer requires that area around air intake to freezer is clean and sanitary. Cheese Acid development must occur at a rate established for each type of cheese. All re-useable containers must be clean and sanitized.

Is microfiltration effective in removing bacteria from milk?

Microfiltration is defined as the separation of particles of one size from particles of another size in the range of approximately 0.1micron to 10 micron. Milk, when collected by dairy plant, may contain numerous microbial species due to contamination during milking to transporation. Membrane microfiltration offers an interesting alternative to heat treatments and bactofugation in reducing the microbial load. The key to the micro filtration process is the fact that almost all bacteria in milk is removed by a microfiltration membrane with nominal pore diameter around 1 micron.

What are the post processing contamination in Kulfi icecream?

Kulfi , the Indian counterpart of ice-cream is a very popular dairy product particularly in summer. Unhygienically prepared kulfi has bacteriological profile containing of enteropathogenic organisms and Staphylococcus, Salmonella, Shigella and Coliform. The presence of these pathogenics in final product may be because of contaminated ingredient and involvement of post processing contamination through kulfi mould,covering material of kulfi mould, unhygienic water for thawing, knives, coloring solutions, dry fruits and decorative additives, unhygienic practices of vendors.

P ROcESSING

FAQ S ON F OOD S afETY aND Q UaLITY M ILK aND M ILK P RODUCTS

PAcKAGING
Is it required to label all dairy products containers being sold?
Yes, all containers must be labelled . Foodborne illness outbreaks associated with milk or milk products occur every year. This is why properly labelled milk intended for human consumption is a requirement for any sale. Additional labelling requirements include name and location of business, contact information, pull dates, product identity (use common name), and volume. Perishable packaged food products with a projected shelf life must state the pull date on the package label.

What other packaging considerations does one need to address?

Packaging material must protect the product from contamination and must not impart any toxic or harmful substances to the product. The cap or cover must cover the pouring lip to at least its largest diameter. One may want to consider using a tamper-proof cap. Purchase caps in a sanitary container and store them in dry location until ready for use. Single service or re-usable containers both offer advantages; consider marketing plan to decide which would be better for the operation.

STORAGE & SHELF LIFE

What is the recommended storage temperature of milk?
The recommended temperature for storage of milk is <4 C.

What are the recommended storage guidelines and shelf life of Milk and Milk Products?
Product wise Recommended Storage details:
Milk & Milk Products How to Store CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40F (2-4C) Refrigerate imPasteurized Fresh Whole or mediately in original Skimmed Milk, Sweet Cream, container. Keep Flavored Milk Drinks container closed. Sweetened & condensed milk Keep covered. (opened) In Freezer 0F (-18C) stored in MVP* materials

1 week 3 months, in aerosol can3 days, prepared from mix 2 weeks, bought frozen (once thawed) 7-10 days 2 weeks

Do not freeze.

Whipped topping

Keep covered.

Do not freeze.

Yogurt Sour Cream, Butter, Milk, Cultured Milk

Keep covered. Refrigerate immediately in original container. Keep container closed.

Do not freeze. Butter made from pasteurized cream - 3 to 4 months. Do not freeze others.

11

S TORAGE &

SHELF LIFE

Do not freeze. Unopened cartons for (Change of texture, 30 days. Opened for 1 body appearance. week. Check code date. Separation of fat emulsion.)

FAQ S ON F OOD S afETY aND Q UaLITY M ILK aND M ILK P RODUCTS

Milk & Milk Products

How to Store

CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40F (2-4C) In Freezer 0F (-18C) stored in MVP* materials

Cool cooked dishes quickly and refrigerSoft custards, Milk Puddings, ate within 2 hours. Cream and Custard Fillings Refrigerate cold for Cakes and Pies dishes immediately after preparation.

5-6 days

Do not freeze.

Ice Cream

Store in original container in freezer Do not store here. or transfer to a MVP container. Refrigerate in original package and over wrap tightly in 1 month. If mold aluminum foil, plastic forms, cut off. wrap or plastic bag tightly closed to avoid drying. 1 week

2-3 weeks

Natural Hard Cheese and Semi-Hard Cheese and Processed (Cheddar, Swiss, Parmesan, Brick, Bleu, etc.)

Freezing affects texture**. Still suitable for cooking. Thaw in refrigerator. Do not freeze soft cheeses. Do not freeze (Can freeze cream cheese***. Texture may change.) Do not freeze. Do not freeze.

Soft Cheese (cream, cottage, Refrigerate tightly limburger**,camembert**) covered. Cheese Spreads Evaporated Milk (opened) Refrigerate tightly covered. Refrigerate tightly covered.

1 month 1 week

Keep containers Homogenized, reconstituted tightly closed. Don't 1 week dry nonfat and skimmed return unused milk to original containers.

Do not freeze

CATEGORIES
What is UHT milk ?
UHT means Ultra High Temperature pasteurization: Milk is heated to 135-150 C for 1-2 seconds. The flavour, taste and nutritive value of milk remain unchanged and the microbes present are made inactive. The process keeps the milk safe in aseptic packaging without refrigeration for 120 days.

What is Toned Milk ?

This refers to the milk obtained by the addition of skim milk powder & water to whole milk .Under PFA rules, Toned milk should contain a minimum of 3.0 % fat & 8.5% solids not fat (SNF) throughout the country.

What is Whey?
Whey is a co-product of cheese processing. Milk had undergone a coagulation process through which the casein proteins and milk fat were removed as cheese curd. Sweet whey is the co-product of rennet coagulated cheese such as chedder and swiss. Whereas acid whey is the co-product of acid coagulated fresh chesse, principally cottage cheese. Whey is a natural milk derived ingredient which provided one of the highest protein efficiency ratios of any protein.

What is Khoa or Mawa in dairy business?

Khoa or khoya or khawa or mawa is a dried whole milk or milk thickened by heating milk in an open iron pan.

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C ATEGORIES

FAQ S ON F OOD S afETY aND Q UaLITY M ILK aND M ILK P RODUCTS

It is similar to ricotta cheese, but lower in moisture and made from whole milk instead of whey. There are three types of khoya batti, chickna, and daan-e-daar. Batti, meaning rock, has 50% moisture by weight and is the hardest of the three types; it can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface. Chickna (slippery or squishy) khoya has 80% moisture. For daan-e-daar, the milk is coagulated with an acid during the simmering and has moderate moisture content. Different Khoa is used for different preparation. A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa is used as the base for a wide variety of Indian sweets. About 600,000 metric tons is produced annually in India. Khoa is made from both cow and buffalo milk.

CONSUmPTION cRITERIA
Is raw milk safe for consumption?
Raw milk is not safe for consumption. Milk, in its natural state, contains numerous microorganisms including pathogen, even dust, dung, foreign particles can fall into raw milk. Processing of raw milk removes dust and dirt particles invisible to the naked eye and reduces about 90% of spoilage bacteria population, thus making processed packed milk safe for consumption.

How to Store and Handle milk & milk products for safe consumption?
Milk is perishable. To ensure its safety and quality: Refrigerate milk at 40 F or less as soon as possible after purchase and store in the original container. Return milk to the refrigerator immediately after pouring out the amount needed. Never return unused milk to the original container. Keep milk containers closed to prevent the absorption of other flavors. An absorbed flavour changes the taste, but the milk is still safe. Protect milk from exposure to strong light since light can reduce its riboflavin content and cause off-flavors. Refrigerate dairy products immediately once you arrive home. Store dairy products like milk, cream and cottage cheese in their original containers. Always close lids tightly. Keep milk and dairy foods refrigerated at 45 F or less. Store milk in the coldest part of the refrigerator. Avoid storage in door panels.

15

C ONSUmPTION

cRITERIA

FAQ S ON F OOD S afETY aND Q UaLITY M ILK aND M ILK P RODUCTS

Avoid exposing milk, cream and other products to bright light. Light can affect the flavor of milk. When cooking with milk, do not leave the milk sitting on the counter for a prolonged period of time. Ice cream should be stored in a freezer at 0 F or less. Do not let ice cream melt and then refreeze.

How to handle Canned milk for safe consumption?

Like evaporated and sweetened condensed milks, keep canned milks in a cool dry place and invert the cans every 2 months. These milks generally keep for about a year at room temperature. Once opened, canned milks should be poured into an opaque covered container, refrigerated and used within a few days.

How to handle dry milk powder for safe consumption?

Store dry milks in a cool, dry place and keep in an airtight container after opening. Once reconstituted, dry milk should be refrigerated and handled like other fluid milks.

Is freezing of milk advisable?

Freezing of milk is not recommended. It causes undesirable changes in milks texture and appearance.

Is rbST treated cow milk safe for consumption?

All milk, including human breast milk, contains hormones that are digested just as other proteins are digested. While some cows are treated with hormones that are produced by biotechnology, known as recombinant bovine somatotropin (rbST), studies show there is no significant difference between milk from cows that receive hormones and cows that dont. The safety of milk from cows treated with rbST has been affirmed by the Food and Drug Administration (FDA), World Health Organization (WHO), American Medical Association (AMA), National Institutes of

Health (NIH), American Dietetic Association (ADA) and regulatory agencies in 30 countries.

How to store Cheese for safe consumption?

Mold growth can affect the quality of food, and some molds can cause illness. To prevent excess moisture buildup and mold growth: Keep cheese and cheese dishes covered with plastic wrap. Refrigerate cheese - dont leave it sitting out at room temperature for more than 2 hours.

17

C ONSUmPTION

cRITERIA

FAQ S ON F OOD S afETY aND Q UaLITY M ILK aND M ILK P RODUCTS

QUALITY CHARAcTERISTIcS
What type of Adulerants should be tested in milk?
Each area has specific adulterants prevalent which should be identified by gathering data/intelligence from the milk area. Common adulterants are sugar, salt, urea, water (& pond water), mineral and vegetable oils, maltodextrins and neutralisers etc.`

What are the basic milk quality test at collection point of milk?
There are four basic milk quality tests: Sight-and-smell (organoleptic) test. Clot-on-boiling test. Alcohol test. Lactometer test. These tests are routinely carried out at milk collection points to ensure that only milk of acceptable quality is received.

What is Organoleptic test?

This test is performed first and involves assessing the milk with regard to its smell, appearance and colour. This test is quick and cheap to carry out, allowing for segregation of poor quality milk. No equipment is required, but the tester should have a good sense of sight and smell. Milk that cannot be adequately judged in this way is subjected to tests that are more objective.

Procedure
Open a can of milk. Immediately smell the milk and establish the nature and intensity of smell, if any. The milk will not be accepted if it smells slightly sour or has foreign odours like paint or paraffin.

 Observe the colour of milk. Deviation from the normal yellowishwhite colour indicates damage to the udder (reddishblood, or yellowpus). Check for any foreign bodies or physical dirt, which may indicate that the milking and handling were not done hygienically. Touch the milk container to feel whether it is warm or cold. This indicates elapsed time since milking (if not chilled thereafter) and will influence the lactometer test for adulteration.

Judgement
Abnormal appearance and smell that may cause milk to be rejected could be due to: Type of feed or atmospheric taint. Cows in late lactation. Bacterial taints. Chemical taints or discolouring.

Milk previously chilled and subjected to excessive shaking during transportation. Adulteration with other solids (may also show as sediments or particles). Boiling, if milk fat is hardened.

What is Clot-on-boiling test ?

This test is quick and simple. It allows for detection of milk that has been kept for too long without cooling and has developed high acidity, or colostral milk that has a very high percentage of protein. Such milk does not withstand heat treatment hence this test could be positive at a much lower acidity.

19

Q UALITY C HARAcTERISTIcS

Advanced acidification or souring Marked separation of fat may be caused by:

FAQ S ON F OOD S afETY aND Q UaLITY M ILK aND M ILK P RODUCTS

Procedure and judgement

Boil a small amount of milk for a few seconds in a spoon or other suitable container. Observe immediately for clotting. The milk will be rejected if there is visible clotting, coagulation or precipitation.

What is Alcohol test ?

The test is quick and simple. The specific type of alcohol used is known as ethanol. This test is more sensitive to lower levels of acidity and can therefore detect bad milk that may have passed the previous two tests. It also detects milk that has kept for long without cooling, colostrum or milk from a cow with mastitis. Because this test is quite sensitive, milk that passes this test can be kept for some hours (at least two hours) before it goes bad.

Procedure and judgement

Use a syringe to draw equal amounts of milk and 70% alcohol solution into a small tube or glass cup. Mix 2 ml milk with 2 ml 70% alcohol and observe for clotting or coagulation. If the tested milk sample coagulates, clots or precipitates, the milk will be rejected.

What is Lactometer test?

This test is used to determine if the milk has been adulterated with added water or solids. Addition of anything to milk can introduce bacteria that will make it spoil quickly. Adulteration of milk is dishonest to consumers and is therefore illegal. The lactometer test is based on the fact that milk has a heavier weight or density (1.0261.032 g/ml) compared to water (1.000 g/ml). When milk is adulterated with water or other solids are added, the density either decreases (if water is added) or increases (if solids are added). If milk fat (cream) is added to milk, the density decreases. The equipment

used to measure milk density is called a lactometer. Most lactometers are usually marked from 0 (representing density of 1.000 g/ml) to 40 (representing density of 1.040 g/ml).

Procedure
Leave the milk to cool at room temperature for at least 30 minutes and ensure its temperature is about 20C. Stir the milk sample and pour it gently into a 200 ml measuring cylinder or any container deeper than the length of the lactometer. Let the lactometer sink slowly into the milk. Take the lactometer reading just above the surface of the milk. If the temperature of the milk is different from the lactometer calibration temperature (20C), then use this correction factor: For each C above the calibration temperature, add 0.2 lactometer degrees (L) to the observed lactometer reading. For each C below calibration temperature, subtract 0.2 lactometer degrees (L) from the observed lactometer reading. Note: These calculations are done on the lactometer readings (e.g. 29 instead of the true density of 1.029 g/ml).

Judgement
If the milk is normal, its lactometer reading will be between 26 and 32. If the lactometer reading is below 26 or above 32, the milk will be rejected because it means that it has been adulterated with added water or solids.

Is it necessary to measure acidity of raw milk while receiving at plant?

Before accepting each tanker load or container and immediately prior to use, acidity of milk must be measured: High acidity may indicate either sour milk due to growth of bacteria including pathogens or Chemical adulteration by an acidic product or cleaner.

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Q UALITY C HARAcTERISTIcS

FAQ S ON F OOD S afETY aND Q UaLITY M ILK aND M ILK P RODUCTS

Low acidity indicates chemical adulteration by soap or cleaner. Ideally milk with Total acidity in the range of 0.14 0.17 or pH:6.6 -6.8 are accepted.

What are the other critical things need be monitored while receiving milk?
Measure temperature of milk and test milk for presence of antibiotics. At temperatures >4C, pathogen growth is accelerated. Pasteurization may not destroy all pathogens in highly contaminated milk and is unable to destroy certain toxins of microbial origin. Consumption of milk products containing antibiotics can, in certain cases, produce severe allergic reactions that could result in death.

How to detect adulterated milk (with water)?

Milk adulterated with water can be easily found out with an instrument called lactometer. The lactometer measures the specific gravity of milk. The average specific gravity of milk ranges (at 60F) from 1.026 1.030 for cow milk and 1.030-1.032 for buffalo milk. Lower values than the standard given indicates that the milk is adulterated with water.

Is the milk tested for residual antibiotics?

If animal are being administred some antibiotics, they can secrete along with milk. Antibiotics in milk are a public health hazard as they lead to antibiotic resistance in the populations.

Why does milk taste bitter ?

When milk gets spoiled through proteolysis (hydrolysis of milk protein). Proteolytic bacteria like Pseudomonas fluorescens ,releases peptides causing bitterness. Other organism causing are certain strains of coliform bacteria and of asporogens yeasts.

HEALTH BENEFITS & NUTRITIONAL CHARAcTERISTIcS

What are the health benefits of dairy foods?
Studies show dairy foods, when consumed as part of a healthy diet, improve overall dietquality and may help to reduce the risk of osteoporosis, hypertension, obesity, colon cancer and metabolic syndrome. The health benefits of dairy foods are so significant that, according to a recent report, daily consumption (3 to 4 servings) by all Americans could lead to a reduction in a healthcare costs of $26 billion in the first year and more than $200 billion over five years.

How do dairy foods help build stronger bones?

Dairy foods provide a unique mix of nutrients including calcium, vitamin D, phosphorus and protein that contribute to maximizing bone density and slowing age-related bone loss. The positive link between calcium in dairy products and bone health has been established for decades through dozens of clinical studies. In fact, a research review of 138 studies exploring the relationship between bone health and calcium intake, including numerous studies that used dairy products as the calcium source, found overwhelming evidence that lifelong calcium intake is one of the most significant factors for determining risk of an osteoporotic fracture.

Should dairy foods be avoided for maintaining body weight?

Dietary Guidelines recommends three cups of low-fat or fat-free milk or milk products every day as part of a healthy diet. The Guidelines also state that adults and children should not avoid milk and milk products because

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of concerns that these products will lead to weight gain. Together milk, cheese and yogurt provide a unique nutrient package of nine essential nutrients that help people improve overall diet quality.

How do dairy foods help reduce blood pressure?

Dairy foods are among the top contributors of calcium, potassium and magnesium, nutrients that have been shown to help reduce blood pressure. In fact, a large-scale government study called DASH (Dietary Approaches to Stop Hypertension) found that a balanced, lowfat diet rich in fruits, vegetables, and lowfat dairy foods may help reduce blood pressure as effectively as some medications.

How can someone with lactose intolerance still enjoy dairy foods?
Lactose intolerance does not mean dairy intolerance. In fact, research shows that most people who are lactose intolerant can enjoy up to two cups of milk a day, particularly if they drink it with meals. Other tips for reducing symptoms include eating aged cheeses that are naturally low in lactose and drinking lactose-free milk.

What is lactose intolerance?

Lactose is the milk sugar present in milk. It acts as a source of energy not only for the individuals who consume milk but also for the microorganisms in milk. Normally, lactose is converted in to glucose and galactose, which are subsequently converted in to lactic acid and absorbed from the intestine. Beta galactosidase is the enzyme that plays a major role in the conversion of lactose in to lactic acid. Lactose intolerance develops when the secretion of enzyme beta galactosidase decreases. Undigested lactose absorbs excess water, while passing through the large intestine. Bacteria present in large intestine act on the lactose and convert it in to acid and gas. This acid, gas and excess water are responsible for flatulence, stomach pain and sometimes enteritis.

The ability to digest lactose differs among different human races. This defect is commonly noticed among Asian races. As an individual grows old, the beta galactosidase secretion decreases. It is related to the genetics of the individual. Temporary lactose intolerance is sometimes noticed among children who have been suffering from intestinal disorders and nutritional deficiency diseases.

How is lactose intolerance different than a milk allergy?

Lactose intolerance refers to symptoms resulting from consuming too much lactose (the sugar naturally found in milk) compared to the bodys ability to break it down by the intestinal enzyme, lactase. Milk protein allergy is a reaction by the bodys immune system to one or more milk proteins. Lactose intolerance generally occurs in adulthood while milk protein allergy is most common in infancy and early childhood. Only about 1% to 3% of the pediatric population is affected by milk protein allergy.

What are the constituent of milk?

The major constituents of animal milk are water, fat, protein, lactose, minerals. The minor constituents are phospholipids, sterols, vitamins, enzymes, pigments etc.

Is organic milk better for you than regular milk?

Its great to have choices in the marketplace, but there is no difference in the safety or nutrition of organic dairy products compared with conventional dairy products. The U.S. Department of Agriculture (USDA) oversees national standards that food labeled organic must meet. According to USDA, organic food is not safer or more nutritious than conventionallyproduced food. Organic food differs from conventionally-produced food in the way it is grown, handled, and processed.

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Does organic milk taste better?

The taste of milk, regardless of whether it is organically or conventionally produced, can differ slightly from bottle to bottle and season to season. Factors that may impact taste include location of the farm, breed of the cow, variations in cows feed from farm to farm, and even the time of year. Milk that is ultra-pasteurized for longer freshness may have a slightly different taste. People should do their own taste test to see which kinds of milk they prefer.

What is Probiotic?
Pro means for and bio means life. Hence, probiotics are generally considered as agents which favour the well being of a human being or an animal by various mechanisms. Probiotics are generally lactic acid producing live bacteria which, when ingested orally, brings out the desirable effect in the individual by getting implanted in the intestinal tract. The mechanism of action include competitive replacement of the pathogens from the intestinal tract, production of metabolic compounds inimical to the growth of pathogens etc. Generally lactobacilli, especially, Lactobacillus acidophilus is considered as a good probiotic. Pro-biotic ice cream and curd sold in the market has added live micro organisms .

What nutrients are in dairy foods?

Dairy foods provide many essential nutrients and are an important part of a healthy diet. Milk contains a complete package of nine essential nutrients including calcium, vitamin A, vitamin D, protein and potassium.

How much calcium do one need?

Calcium recommendations set by the National Academy of Sciences range from 500 mg to 1300 mg depending on your age.

Why cant one just take a calcium supplement?

The health professional community overwhelmingly agrees that food -- especially food that naturally contains calcium -- is the first priority in meeting calcium needs. The American Dietetic Association, National Institutes of Health and the American Academy of Pediatrics believe that individuals should attempt to meet their nutrient needs through food first.

How many servings of dairy foods should one eat every day?
No matter what is age, dairys nutrients are an essential part of promoting good bone health and good overall health. The Dietary Guidelines for Americans recommends 3 servings of lowfat or nonfat milk and dairy products every day as part of a healthy diet.

Can one drink soy or rice beverages instead of milk?

No, soy and rice beverages dont stack up to milk. They naturally contain very little calcium, only about 10 mg per serving. Even when soy and rice beverages are fortified to the same level as milk, the body absorbs that calcium only 75% as efficiently as milk, according to a study published in the American Journal of Clinical Nutrition. Further, a studypublished in Nutrition Today found that much of the calcium in calcium-fortified soy and rice beverages settles to the bottom of the containers, even after vigorous shaking. The study concluded that milk is the most reliable source of calcium.

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FOOd SAFETY & SPOILAGE

What causes milk spoilage?
It is important to know some of the things that can cause milk spoilage so that one can avoid unnecessary losses. Milk is very rich in nutrients. Because of this, the bacteria that cause spoilage can grow very quickly in milk. Bacteria cells grow by dividing into two. If milk is stored at high temperatures for a long time then the bacteria will grow and divide very fast and soon the milk will have a very high number of bacteria and thus get spoilt quickly. Also, if the milk had a high number of bacteria to begin with then it will get spoilt in a very short time. Poor hygiene during handling of milk and undesirable practices like addition of water and other substances can introduce the bacteria that cause milk to go bad. Here are some guidelines to follow in order to keep the numbers of bacteria in milk low and avoid milk spoilage: Always handle milk in clean metal containers. When transferring milk between containers, pour the milk instead of scooping. Scooping may introduce spoilage bacteria. Do not milk cows or handle milk if one is sick. Seek medical treatment and resume your work only when the doctor says you are fit to do so. Do not store milk at high temperatures. Avoid keeping milk for a long time before it is delivered to the collection point.

How to store milk to reduce spoilage ?

Because milk spoils easily if it is left at high temperatures for long periods, one need to keep it in a cool place soon after milking. The low

temperatures reduce the rate of growth of the spoilage bacteria. If you do not have a refrigerator or cooler, you can store milk in a cold-water bath or wrap the milk can with a wet sack or blanket, but ensure that the milk container is well covered to prevent dirt from entering the milk.

Does milk act as a source of disease?

Definitely. Milk and milk products act as a source of contamination of various disease causing bacteria such as Salmonella, Shigella, Staphylococci, Clostridium, Bacillus, Pseudomonas, Listeria, Campylobacter, Yersinia, Vibrio, Mycobacterium, Brucella, Corynebacterium, Coxiella and viruses such as Entero viruses, Infectious hepatitis virus, Tick-borne Encephalitis Virus, Foot and Mouth Disease virus. The important mould transmitted through milk products is Aspergillus resulting in aflatoxicosis in the affected individual. The mode of transmission may be through food infection, food intoxication or toxi-infection. Hence it is desirable to pasteurize the milk before consumption.

Why does milk curdle when heated after standing at room temperature for considerable period of time?
Milk contains a variety of microorganisms which are capable of converting lactose present in the milk to lactic acid, increasing the acidity. When the milk is stored at room temperature (30-37 C) for considerable period of time, it provides ideal temperature for the growth of most of the spoilage causing organisms(Streptococcus lactis), and in turn increases the acidity. When the acidity increases beyond 0.20% lactic acid, the milk clots on boiling or heating.

Why does sliminess and ropiness occur in milk ?

Ropiness and sliminess in milk are caused by bacteria if milk is contaminated. Surface ropiness is caused by Alcaligens viscolactis and

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ropiness throughout the milk may be caused by Enterobacter aerogens, Streptococcus lactis. Adequate pasteurization of milk readily destroys most of these kinds of bacteria.

What are the microbiological hazards that may occur in Paneer or Chhana?
Paneer or Chhana is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid. Chhana is the most popular base material of some of the Indian dairy products like sandesh, rosogolla, chum-chum, pantoa, chhana-kheer, chahna-murki, jalbhara etc. Panner or Chhana having high moisture content is prone to microbiological contamination. The most common types of mould contamination reported in chhana are penicilium, aspergillus, mucor, rhizophus, fusarium and paecilomyces.

Does milk cause Allergy?

Yes. It causes allergy to some people when the immunity system reacts against the proteins (Casein and whey) found in milk. This happens due to the lack of the immune system to learn to recognize milk proteins as being harmless. Milk allergy can develop abdominal pain, diarrhoea, rectal bleeding, skin rash. Two out of a hundred infants under one year old suffer from cows milk allergy, making it the most common food allergy of childhood. In general, children lose this sensitivity as they grow up with nine out of ten losing it by the age of three; it is unusual for adults to suffer from this allergy.

What is Soymilk and Tofu? Is it a Food Allergen?

Soymilk is an aqueous extract from soybeans. Soymilk can be handled and used much in the same way as dairy milk. Tofu (Soy paneer) is made upon coagulating the hot soymilk and removing the whey.

Soy milk is considered as one of the Food allergen as declared by Codex Authority.

What are the Basic Food Safety Requirements of Dairy business?

Universal control points for dairy plant shall focus on: Equipment Inspection CIP effectiveness. General environment sanitary condition. Personal hygiene practices to be followed by dairy plant personnel. Pest control. Cross connection control. Ingredients Listing Allergen control.

What is culture and its importance in Food Safety?

Microorgnisms necessary in dairy fermentation may be added as pure cultures or mixed culture, primary being selected on the basis of their stability and their ability to produce desired products or changes efficiently. Most of the bacterial cultures are used as starters for dairy products. Mother culture is usually prepared daily from a previous mother culture and originally from the stock culture. Liquid cultures are produced in a hygienic condition to ensure no contamination and leftover is being discarded after immediate inoculation/ application in product manufacturing.

What are the tests for evolution of effectiveness of Cleaning and Sanitation in Dairy Industry?
The effectiveness of cleaning and sanitation determines the number and type of microrganism entering into the dairy product to be processed. The cleanliness and hygienic condition of the equipment can be accessed by:

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Visual inspection for presence of milky water,sedimentation of milk product, dust, redues etc. Laboratory tests that can be applied includes: a) Swab method to measure actual number of microorganism, which remains to large and small areas on flat or curved surfaces. b) Rinse method is used for bottles, cans and utensils, which could be closed for rinsing. It provides information on the bacteriological condition of bottle or cans immediately after washing. c) Contact agar colony count method can be used for large number of tests, in a short period of time. d) Product Quality measure method in this method, product which passes through the equipment is measured for its bacteriological quality and specially for changes in quality. e) Chlorine strength test In this method, efficiency sterilization of equipment is done on the basis of available chlorine.

What are the critical control points for Finished Product storage of Dairy Products?
Three critical control points are required to be monitored for Finished product storage: Storage temperature: Finshed product storage areas need to be maintained below maximum allowable temperatures: a) Ice Cream: < -18C b) Butter, cultured products, fluid: 4C c) Cheese - soft: 4C - hard: > 4C during aging process. Multiple Use of Finished Product Storage Area needs to be verified that any potential contaminants are stored separately from finished products. Returned Products Isolation procedures must ensure returned product cannot be resold or reused.

REGULATION
Is there any enacted Food Law or Order to regulate Milk and Milk Products in India?
Milk and Milk Products Order, 1992 (MMPO) is administered by the Department of Animal Husbandry & Dairying ,under the Ministry of Agriculture, Government of India for regulating the production, supply and distribution of milk and milk products .

Is it necessary to obtain registration/permission from concerned Government Authority to set up dairy business/plant?
As per Milk and Milk Products order, 1992 , no person or manufacturer shall set up a new plant or expand the capacity of the existing plant without obtaining registration/permission from registered authority . For this purpose , such person may make an application in the form specified in the first schedule along with the prescribed fees to the registered authority for obtaining registration certificate.

Who should apply for MMPO Registration ?

Person who handles or is equipped to handle or who has in the establishment or unit under his ownership or control (or he has more than one such establishment , all the establishments put together) installed capacity for handling milk in excess of ten thousand litres per day, or milk product containing milk solids in excess of five hundred tonnes per annum.

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EmERGING cONcERNS
What are the pesticides contamination that occur in milk?
Organochlorine pesticides, first among the xenobiotics, are lipophilic in nature and have, therefore, tendency to accumulate in the fatty matter. The presence of these residues in milk is not unexpected since milk contains fat as one of the principal constituents.Pesticides occur in milk because of excretion from lactating mammary glands getting their supply from blood which in turn may get contaminated through various routes. Intentional or unintentional contamination of the cow may arise from the efforts for control of parasites on the animal,insect control in stables, environment(water, air and soil), fodder.

What is Melamine out-break in Milk & Milk Products ?

The outbreak of renal stones associated with consumption of melaminetainted milk products (MTMP) in infants and young children in China,is truly a disaster. By mid October 2008, 47000 individuals were reported hospitalised with kidney problems related to MTMP-contaminated infant formula consumption, at least four of whom died. The Food and Drug Administration (FDA) had recommended melamines tolerable daily intake (TDI) to be kept below 0.63 mg/kg-bw, based on a 13-week study to determine melamine toxicity in rats. The legal upper limit set for melamine is 1 ppm for milk and food mainly intended for children younger than 3 years old and pregnant or lactating women, and 2.5 ppm for foods intended for all others. Melamine-tainted milk product disease is a newly recognised entity in humans, about which very little is known, except that it causes renal stones.

NEW RESEARcH FINdINGS

What is impact of Naturally occurring trans fatty acid (TFA) of dairy products on health?
With ongoing debate over the health impacts of naturally occurring trans fatty acid (TFA) consumption, European dairy representatives say they remained committed to pushing ahead with research in the field. Dr. Joop Kleibeuker of the European Dairy Association (EDA) claimed that while a number of peer reviewed studies already support its view that TFAs naturally present in some meat and dairy are not harmful, it continued to closely follow scientific development on the subject. Researchers from the VU University of Amsterdam used an oral presentation to outline findings of an as yet non-peer reviewed study suggesting TFAs may raise cholesterol no matter if they are industrially added or naturally occurring. Industrially produced trans fats, formed during the partial hydrogenation of vegetable oil when converted into semi-solids for other food applications, have been linked to a number of health problems in research. Trace amounts of TFAs are also found naturally in dairy and meat products, due to the rumen in milks, though the EDA said that scientific evidence had been less conclusive as to their health impacts in relation to the industrially formed variety.

Does dairy product contribute in weight loss Programme?

Cutting out dairy products during a weight loss programme may be misconceived, according to a new study from the US. Scientists led

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by Michael Zemel from the University of Tennessee found that the recommended levels of dairy products may be used during weight maintenance without contributing to weight gain compared to diets low in dairy products. The study adds to the ongoing debate about a potential role of milk and other dairy foods in weight management. Zemel and his co-workers recruited 244 overweight and obese people with an average age of 40.3, and randomly assigned them to a weight loss and subsequent weight management regime of either the recommended daily intake of three dairy servings as fluid milk, yogurt, or cheese, or to consume one or fewer servings of dairy per day. During the weight management part of the study, the researchers failed to observe any significant differences between the groups in terms of weight or body composition. On the other hand, the recommended dairy group consumed significantly more energy than the low dairy group. A reduction in blood calcitriol (1,25-dihydroxyvitamin D) levels, a form of vitamin D in the body, was observed in the recommended. Calcitrol may modulate both lipogenesis and lipolysis, said the researchers, which both result in increased lipid filling and adiposity (fat buildup).

References
Selected web references
www.idfdairynutrion.org www.idfa.org www.cfsan.fda.gov www.hewittsdairy.com www.french-cheese.com www.indairyasso.org www.michigan.gov/mda www.oznet.ksu.edu www.state.pa.us www.moomilk.com www.nationaldairycouncil.org http://agr.wa.gov www.betterhealth.vic.gov.an www.milkmagic.com http://en.allexports.com www.dairyforall.com www.microbiologyprocedure.com www.codexalimentarius.net www.fao.org www.hkmj.org

Hygienic milk Production Module1- Kenya Dairy Board Milk Processing guide series Vol 4 FAO/TCP/KEN/6611 Project Guidelines for the Application of a HACCP Program in a dairy plant BC Centre for Disease Control Dairy council Digest March/April 2002 The Technology of Traditional milk Products in developing CountriesFAO corporate document Nutrition & Metabolism 2008,5:28 Food Microbiology Fourth Edition by W.C. Frarier and D.C. Westhoff.

R EFERENcES

Documents

CII Institute of Quality

The Confederation of Indian Industry (CII) works to create and sustain an environment conducive to the growth of industry in India, partnering industry and government alike through advisory and consultative processes. CII is a non-government, not-for-profit, industry led and industry managed organisation, playing a proactive role in Indias development process. Founded over 114 years ago, it is Indias premier business association, with a direct membership of over 7800 organisations from the private as well as public sectors, including SMEs and MNCs, and an indirect membership of over 90,000 companies from around 385 national and regional sectoral associations. CII catalyses change by working closely with government on policy issues, enhancing efficiency, competitiveness and expanding business opportunities for industry through a range of specialised services and global linkages. It also provides a platform for sectoral consensus building and networking. Major emphasis is laid on projecting a positive image of business, assisting industry to identify and execute corporate citizenship programmes. Partnerships with over 120 NGOs across the country carry forward our initiatives in integrated and inclusive development, which include health, education, livelihood, diversity management, skill development and water, to name a few. Complementing this vision, CIIs theme for 2009-10 is India@75: Economy, Infrastructure and Governance. Within the overarching agenda to facilitate Indias transformation into an economically vital, technologically innovative, socially and ethically vibrant global leader by year 2022, CIIs focus this year is on revival of the Economy, fast tracking Infrastructure and improved Governance. With 64 offices in India, 9 overseas in Australia, Austria, China, France, Germany, Japan, Singapore, UK, and USA, and institutional partnerships with 213 counterpart organisations in 88 countries, CII serves as a reference point for Indian industry and the international business community.

CII Institute of Quality

CII Institute of Quality (CII-IQ), having commenced its operations from 1999, is one of the CII Centres of Excellence with a vision to become an International Centre of Excellence for Training and Development on all aspects of Competitiveness through Quality. Its services include Education & Training, Counseling, Assessment, Awards & Recognition, Events/Missions to promote and share best practices, Networking and clusters. Its continuing mission is to leverage the quality movement to transform India into a better place for all its citizens. CII-IQ has a dedicated team focussing on issues of GMP/GHP and FSMS in the food sector through its capacity building programmes like consultancy, training, conferences and seminars.