The document discusses quality measures across the Indian dairy supply chain. It notes that India has over 350 million smallholder dairy farmers and is the world's largest milk producer. However, quality issues exist such as high bacterial loads and antibiotic residues in raw milk. The document outlines various contamination risks and control measures at the farm, collection, processing, storage, and transport stages. These include animal health protocols, clean milking practices, quality testing of raw milk, use of quality management systems like HACCP, and support services to promote clean milk production. The overall aim is to provide safe, high-quality dairy products to consumers while addressing challenges across the complex dairy production chain in India.

1. Dairy Industry & Quality
Measures in Supply Chain
Dr.Harsev Singh
CEO
Reliance Dairy Foods Ltd.
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2. Indian Dairy Industry Overview
 Milk Production – 127 Million MT
 Dairy & Livestock sector contributes 4.7 % of GDP
 India has 577 million small holders of which 350
million (70 million rural households) keep dairy
animals.
 Marginal & Small famers together constitute 61 %
of all holdings and 71 % of in milk stock.
 Size of the herds range from 1-3
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3. Market Dynamics
Consumers Society Food Manufacturers
Price Conscious / Value for Shelf Life Increased Focus on Food Safety Quality
Money
Less Loyalty • Fresh Environment Competitiveness
Convenience • Extended Guidelines Product Innovation
Choice • Long Life New Worldwide Milk Trading • Taste Panels
Rules
Aroma Channel Retailers • New Recipes
Novelties Composition Consolidated Buying Power • R&D / Labs
• Functional Food Reduced Foods Private Labels • Fast Time Market
• Healthy Foods • Low Fat Audit Marketing
• Neutraceuticals • Low Lactose Outlet Processing
Packaging Format • Low Sugar • Point of Sales • Small Batches
• Family • Low Salt • Shop Layout • Many Changeovers
• On the Go Biological • Shelf Management • Differentiated Milk
Streams
• Ready to Eat Extreme Pressure on Pricing • Demand Driven
Container Sustainability
• Carton Value Chain
• Glass Producer / Farmer
• Plastic
• Can
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4. Quality Concerns in Dairy Processing
Processors must contend with the following problems on a
daily basis :
 High bacterial loads in raw m ilk are reducing product
shelf life;
 High bacterial counts in raw m ilk are a direct cause of
reduced quality in dairy products
 Antibiotic residues prevent efficient yogurt and cheese
production
 Antibiotic and pesticide residues do not m eet regional
trade standards and thereby restrict ex port trade
 A lack of cold chain in collection system s reduces quality
 A lack of cold chain at retail reduces distribution
efficiency and causes products to spoil quick ly
 Consum ers have inaccurate perceptions about poor m ilk
quality, even w ith processed products.
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5. Clean Milk Production at Farm level
Clean milk production results in milk that :
 I s safe for hum an consum ption and free
from disease producing m icroorganism s;
 Has a high k eeping quality;
 Has a high com m ercial value;
 Can be transported over long distances;
 I s a high quality base product for processing,
resulting in high quality products.

6. Contamination and Control Measures at
Farm Level
Contamination of milk can occur at the following
levels:
 Anim al shed and environm ent
 The Anim al , its health and m anagem ent
 M ilk er and m ilk ing routine
 M ilk ing equipm ent
 Storage and transport

7. Quality Measures In Milk Collection Systems
Animal Shed
 The anim al shed is one of the m ain sources of
contam ination.
 M ud, urine and feed residues should regularly be
rem oved from the shed.
 The shed should have proper drainage, sufficient light
and ventilation.
 I n very w et areas, sprink ling slak ed lim e over the surface
w ill help to dry it out quick ly.
 The m ilk ing area of the shed needs special hygienic
attention.
 The floor of the m ilk shed should be sw ept w ith clean
w ater, and disinfected w ith one-percent bleaching
pow der solution.

8. Animal Health Care
 Milk from diseased animals should be kept separate and
disposed of safely.
 Animals suffering from any contagious disease, including
mastitis, should be segregated from the healthy ones.
 The skin of the animal provides a large surface for possible
contamination.
 Long hairs on the flanks, hind legs, tail and udder should be
clipped at frequent intervals.
 If washing of animals is not practiced regularly as is
observed in most cases, at least grooming of the animals
should be done to keep the hair and dust away from milk.
 The udder is the part of the animal nearest to the milk and
needs to be washed before each milking, and dried with a
clean cloth or towel.

9. Somatic Cells to Counter Infection
These germs make it to
colonize the teat end and
enter the udder
Germs
Blood with
Nutrients
& WBC
Cows are exposed to mastitis
causing bacteria in pens or in the
milking parlour
WBC sent
to fight the
germs
WBC (somatic cells) are sent to the
Germs ascend to the healthy infected tissue to fight the germs
alveolus of the gland to thereby, they become a component
establish infection in the milk of mastitic cows

10. Milking
 In the case of hand milking, the danger  Dirty milking equipment is one of
of contamination coming from the the main sources of infection of
milker is higher as compared with milk.
machine milking.
 About 15 minutes before milking,
 Feeding roughage at the time of milking milking equipment should be rinsed
should be avoided. with a sanitizing solution. In this
way, dust and contamination will be
removed.
 If the calves are suckling, the calf should
be allowed to suckle at the beginning of
the milking.  Milking equipment should also be
thoroughly cleaned after use
because any milk residues in the
 The udders and teats should be washed equipment will allow
and massaged for at least 30 seconds microorganisms to grow rapidly.
and dried prior to milking.
 The utensils and equipment used
 The milk should be drawn directly into during milking should be of
the pail as fast as possible. standard quality. The utensils and
equipment should not have any
 After milking, the teats can be dipped or joints or open seams and should be
sprayed with a gentle antiseptic free from dents, rust etc.
solution.
 Should be stored in such a manner
 Care should taken that traces of and location to prevent
chemicals used for cleaning should not contamination from flies, insects
be present. dust, dirt, rodents etc.
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11. Quality Measures in Production Systems
Intensive Animal Management Practices
 Vaccination against notifiable diseases
 Veterinary care to control m astitis and other diseases
 P roper breeding to im prove/ m aintain genetics
 P roper feeds that are free of pesticide residues
 Anim al holding areas and m ilk ing parlors that do not
prom ote the spread of diseases
 P roper m ilk ing procedures

12. Quality Measures at Collection Point
 Creating a record k eeping system that docum ents each
m em ber/ supplier
 Testing each batch received (no m atter how sm all) and
recording the results by m em ber
 Using m ultiple tests, such as cryoscopy and/ or
lactom eter for adulteration, titratable acidity test for
bacteria load, and m astitis detection
 Rejecting m ilk that falls below specified standards
 Tak ing corrective action w hen a m em ber repeatedly
delivers m ilk below quality standards.
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13. Quality Management Systems
 Hazard Analysis Critical Control Points (HACCP) ISO 9000 & ISO 22000
 Enable organizations to
 Dem onstrates ability to control food safety hazards
 Dem onstrates com pliance to statutory & regulatory
requirem ents
 Evaluate assess and m eet custom ers requirem ents
 Com m unicates food safety inform ation throughout food chain
 Enables evaluation and updation of the system
 I ncludes outsourced processes
 Ensures food is safe at the tim e for hum an consum ption

14. Storage and Transport
 Before storage, it is best to filter the milk with a clean cloth in
order to remove large particles that might have entered the milk.
The cloth should be thoroughly cleaned after use and left to dry in
the sun.
 Heat, light and violent movement can all cause breakdown of
certain components in the milk. Milk should therefore be cooled as
quickly as possible.
 In case chilling is not feasible, preservatives like lactoperoxidase
can be added to prolong the time before the milk gets spoiled.
 Milk should be stored in clean containers with a lid and kept in a
cool and shady place where the danger of contamination is
minimal.
 Milk should be transported in clean containers, transport time
should be kept to an absolute minimum and violent movement of
the milk should be avoided as milk fat can soon turn rancid in the
presence of oxygen.

15. Food Safety
 Society requires food safety which calls for integrated product
traceability from farmer to consumer
 As a consequence, data driven challenges arise:
 Sufficient granularity in traceability data requires batches as sm all as
possible in order to recall them in case of quality problem s.
 Ever-growing consumer choice resulting from food manufacturers
expanding their product offering leads to strong SKU proliferation
 This sets new standards for system capabilities.
 In the area of outlets, retailers’ shop layouts are determining the
method to deliver the goods, asking, for example, for sequencing
during loading
 This adds to the com plex ity of m aterial handling.
 To comply with global standards, retailers are auditing their food
producers frequently on many aspects
 These include respecting HACCP and general hygienic rules, am ong
other things.
 Obviously, this doesn’t m ake the processes landscape any sim pler.

16. Support Services
 Milk Producers Organisations (MPOs) should provide “Support-
Services” to increase clean milk production.
 An effective and well trained animal health service should be
available at all times to look after the health of animals,
arrangements should be made for regular vaccination and
checking against contagious diseases by the qualified
veterinarians.
 Veterinary first aid should be readily available around the clock
at village level.
 To avoid spoilage, milk collection centres should be set up at
locations that are easily accessible to the producers.
 Since such programmes benefit all and sundry - may it be
manufacturer, employee, supplier, custom packer, distributor,
retailer, consumer, regulatory authorities and the nation as a
whole, they deserve a national generic promotion campaign to
create an awareness amongst the public at large.

17. Conclusion
Raw milk quality control at the village level is a very
challenging task and has to be taken up considering the
long term perspective for making Indian Dairy products
acceptable in the international arena.
Providing a safe, high-quality and nutritious dairy
product to the consumer is need of the hour although
challenging because all aspects of the production chain,
from the farm to the consumer, must be considered.

18. Thanks..