Impact of Household Practices on the Nutritional Profile of Milk Sanjivan Bahman1, Nidhi Yadav1, Ajay Kumar2, Sanjeev Ganguly3, Vivek Garg4, *Satwinder S

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Original Article

Impact of Household Practices on the Nutritional Profile of Milk Sanjivan Bahman1, Nidhi Yadav1, Ajay Kumar2, Sanjeev Ganguly3, Vivek Garg4, *Satwinder S. Marwaha5 1Project Associate, Punjab Biotechnology Incubator, 2Scientist Chemical, Punjab Biotechnology Incubator, 3Head, Medical and Scientiﬁ c Affairs, Nestlé India Limited, 4Manager Medico Marketing, Nestlé India Ltd., 5Chief Executive Ofﬁ cer, Punjab Biotechnology Incubator, Mohali, Punjab, India

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 proﬁ le 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 proﬁ le 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, B3, B5, and B12 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, B3, B5, and B12 by 26%, 17–19%, 23%, and 18–26%, respectively. The pH was not infl uenced by any of the household practices. Conclusion: Every step during household practices in the handling of milk reduces its nutritional profi le and signifi cantly 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.

KKeyey words:words: Heat treatment, Milk analysis, Minerals, Physico-chemical characteristics, Storage, Vitamins

Introduction generates energy in body cells and strengthens bones,

vitamin B12 (cyanocobalamine) is vital for nervous system Milk is known to contain over a hundred biochemical functioning and builds red blood cells, and vitamin A is compounds of which the majority have substantial important for normal vision and skin. Potassium plays an

nutritional values namely, calcium is required to build and important role in normal blood pressure, and B3 (niacin) maintain bone mass, vitamin D is necessary to promote helps in normal functioning of enzymes and metabolism of fatty acids and sugars.1 absorption of calcium and other minerals, vitamin B2 (riboflavin) converts food into energy, phosphorus Considering the nutritional importance of milk especially

*Corresponding Author: Dr. S. S. Marwaha, for infants and young children, general household Chief Executive Offi cer, Punjab Biotechnology Incubator, practices used to modify milk before consumption are very SCO: 7 & 8 (Top Floor), Phase-V important. In a daily routine, milk (whether unpasteurized SAS Nagar (Mohali) 160059, Punjab, India. E-mail: [email protected] or pasteurized) is boiled before its consumption. It is a common practice of processing milk to prevent spoilage and enhance the keeping quality by reducing the levels AAccessccess thisthis articlearticle onlineonline of microfl ora including microbial pathogens. In some Quick Response Code: WWebsite:ebsite: www.ijph.in cases, sugar and/or condiments are added to improve the fl avor and digestibility of milk. Dilution of milk is also DDOI:OI: 10.4103/0019-557X.96983 a common practice in many households. Boiled milk is stored under room temperature or refrigerated conditions PPMID:MID: *** for variable time intervals for subsequent use.

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Bahman S, et al.: Impact of Household Practices on the Nutritional Profile of Milk 83

Nutrient profi ling is the science of ranking foods based sample was analyzed after 24 h. on the nutrient composition. It helps the individuals to understand, identify and select certain foods to make To study the effect of dilution and addition of sugar, the healthier choices based on a preselected set of criteria.2 milk samples were divided in two groups. In fi rst group Nutritional profiling of raw milk has been studied 50 and 150 ml/l of water was added to the milk and by many researchers3,4 but the impact of simulated boiled at medium heat under uncovered conditions and household practices on the nutritional components is still then analyzed. In the second group, 50 ml/l of water was being researched. Therefore, this study was undertaken added to the milk, boiled at medium heat under uncovered to investigate the effect of simulated household practices condition and further divided into two parts. To one part, on the nutritional profi le of milk before its consumption. 2 tsp/200 ml (2 tsp sugar ~10 g) of sugar was added, then warmed to 40 °C, cooled to room temperature, Materials and Methods sieved, and analyzed. To another part (also containing 2 tsp/200 ml of sugar) 50% of tap water was added, boiled The study was carried out during the period September at medium heat under uncovered conditions, cooled at 2010 to November 2010, at Punjab Biotechnology room temperature, sieved, and analyzed. Incubator, Mohali (Punjab). In view of the processing conditions/modifi cations carried out at user’s end on To study the effect of supplementation of condiments, milk after procurement and before actual consumption, cardamom and fennel seeds in equal amounts were the study was divided into three broad sections. Branded grounded to the powder form which was then added to the pasteurized milk with different fat content namely, milk @1/6 tsp/200 ml (1 tsp condiment powder  1.8 g), seven samples of standardized milk (SM) (4.5% fat), boiled at medium heat under uncovered conditions for 5 four samples of double toned milk (DTM) (1.5% fat), min, allowed to cool, sieved through mesh, and analyzed. two samples of full cream milk (FCM) (6.0% fat), and unpasteurized vendor’s milk (VM) (variable fat The reference materials used for the analysis of different compositions, i.e., 4.1–6.7% fat) were procured from the parameters were procured from M/s Supelco Sigma, local market. As the majority of the consumers use the USA. The proximate parameters (energy, water, total standardized milk, the effect of different treatments on its solids (TS), solid not fat (SNF), fat, protein, lactose, nutritional profi ling was carried out using the customized carbohydrates and ash) and pH were analyzed by using conditions. The pouches of standardized milk procured Indian Standard method IS: 1479 (Part II).5 Minerals from the local market were opened, homogenized in (sodium, potassium, calcium, magnesium, iron, copper, a stainless steel container and divided into two parts: zinc, molybdenum, selenium, manganese, and fl uoride) one part of the milk was analyzed as such without any were analyzed using AAS (Perkin Model: Analyst 800) treatment (control), whereas the other part was subjected and fat-soluble vitamins (A, D, E, and K) using HPLC- to different treatments namely, boiling, storage (under DAD (Agilent Technologies, 1200 Series) following the 6 different conditions), addition of supplements and water AOAC method. Water-soluble vitamins (B1, B2, B3, B5,

and analyzed. B6, B7, B12, and folic acid) were analyzed using the Vita Fast Microbiological Microtiter Plate Test Kit method To study the effect of boiling, storage milk was boiled of r-Biopharma.7 Vitamin C was analyzed using the at medium heat by setting the knob of the gas burner at titrimetric method as per the Indian Standard method IS: a medium indicator under uncovered conditions, and 5838-1970.8 Phosphorus was analyzed by the iCAP-AES cooled. The fat layer formed after cooling on the top of system (Thermo electron, 6300). milk was removed and samples were analyzed. The boiling condition was kept constant for different treatments. The Results boiled milk was then divided into two parts. One part of boiled milk was stored at room temperature (25–28 In this study, the composition of analyzed samples °C) with intermittent boiling at 12 h, and the other part varied for different components of milk: water (83.2– was stored under refrigerated conditions (2–8°C). Both 90.3%), total solids (9.97–16.8%), fat (1.31–6.08%), samples were analyzed after 24 h. On the other hand, a crude protein (2.3–3.4%), and lactose (3.5–6.1%). The pouch of standardized milk was kept as such without impact of different treatments including boiling, storage boiling under refrigerated conditions (2–8 °C), and the conditions, and supplementations on the nutritional

84 Bahman S, et al.: Impact of Household Practices on the Nutritional Profile of Milk

proﬁ ling of standardized milk was studied and results 2. Effect of Storage Conditions: When the boiled obtained are: milk was stored at different conditions namely, 1. Effect of Boiling: The effect of boiling on room temperature and refrigerated conditions, and the nutrient composition of milk is shown in unboiled milk under refrigerated conditions, the level Figures 1 and 2. Boiling of milk resulted in an of total solids decreased up to 19%. After storage increase in the concentration of all proximate for 24 h, when the deposited the fat layer at the top components and minerals, but a 21% decrease in was removed, 71–76% loss of fat was observed concentration of fat-soluble vitamin A (as retinol [Table 2]. Storage of milk samples was associated palmitate). In the case of water-soluble vitamins, with decrease in vitamin levels when analyzed after 24 h [Table 3]. The losses of 17–19%, 23% and 13%, 3%, and 21% losses have been observed in 18–26% of vitamins B , B and B , respectively, vitamins B , B and B , respectively [Table 1]. No 3 5 12 3 5 12 were observed. In the case of vitamin A, 26% losses change in pH of the milk samples was recorded were observed after 24 h storage. after boiling. 3. Supplementation(s)/Addition(s): • Addition of Water Before First Boiling: It was found that addition of 150 ml of water per liter of milk decreased the concentration of all the proximate components as well as minerals. In

Figure 1: Effect of boiling on nutritional quality (proximate) of standardized milk

Table 1: Effect of boiling on the nutritional quality (vitamins) of standardized milk Parameters Control Boiled milk Percent decrease Figure 2: Effect of boiling on nutritional quality (minerals) of standardized milk Fat-soluble vitamins Vitamin A (retinol palmitate) 2.95 2.33 21 Table 2: Effect of storage conditions on proximate parameters of (mg/kg) standardized milk Vitamin D3 (cholecalciferol) 0.057 ND (MDL  0.05) (mg/kg) Parameters Control Storage Control Storage at at room refrigerated Vitamin E (mg/kg) ND (MDL  1) temp. With temp. and Vitamin K (mg/kg) ND (MDL  1) intermittent analyzed Water-soluble vitamins boiling at 12 h after 24 h and analyzed Vitamin B1 (thiamine) (μg/100 g) 342 342 0 after 24 h Vitamin B2 (riboﬂ avin) (μg/100 g) 1824 1888 −3.51 Energy (kcal/100 ml) 74.5 47.5 75.2 47 Vitamin B3 (niacin) (μg/100 g) 780 680 13 Water (%) 86.3 88.9 86.3 88.8 Vitamin B5 (pantothenic acid) 2731 2653 3 (μg/100 g) Total solids (%) 13.7 11.1 13.7 11.2 Vitamin B6 (pyridoxine) (μg/100 g) 329 329 0 SNF (%) 9.1 9.8 9.1 10.1 Fat (%) 4.6 1.3 4.6 1.1 Vitamin B7 (biotin) (μg/100 g) 25 25 0 Protein (%) 3.1 3.2 3.1 3.2 Vitamin B12 (cyanocobalamine) 3.4 2.7 21 (μg/100 g) Lactose (%) 5.1 5.5 5.1 5.7 Folic acid (μg/100 g) 32 32 0 Carbohydrates (%) 5.3 5.7 5.5 6.1 Vitamin C (μg/100 g) ND (MDL  100) Ash (%) 0.73 0.86 0.56 0.81 ND, not detected; MDL, method detection limit pH 6.8 6.9 6.7 6.8

Bahman S, et al.: Impact of Household Practices on the Nutritional Profile of Milk 85

Table 3: Effect of storage conditions on vitamins of standardized quantitative effect on the fatty acid or amino milk acid proﬁ le of the milk samples tested. Parameters Control Storage at Control Storage at room temp. refrigerated and analyzed temp. and Discussion after 24 h analyzed Control after 24 h The nutritional composition of milk reported in this Fat-soluble vitamins study is similar to the proﬁ le reported earlier.9 Various Vitamin A (retinol 2.95 2.16 2.95 2.25 palmitate) (mg/kg) processing treatments may result in loss of nutritional

Vitamin D3 0.057 ND (MDL  0.057 ND (MDL  quality of milk. During boiling, water evaporates as a (cholecalciferol) 0.05) 0.05) result of which the milk components primarily proximate (mg/kg) Vitamin E (mg/kg) ND (MDL  1) parameters and minerals are concentrated, resulting in Vitamin K (mg/kg) ND (MDL  1) a relative increase of their values. However, the boiling Water-soluble vitamins process had a deleterious effect on the heat sensitive Vitamin B (thiamine) 342 342 342 342 1 vitamins. Similar effects in pasteurized milk have been (μg/100 g) reported earlier also.10-12 While investigating the effect of Vitamin B2 (riboﬂ avin) 1824 1496 1824 1472 (μg/100 g) boiling on bovine milk, a signiﬁ cant reduction in vitamins Vitamin B (niacin) 780 600 780 600 13-15 3 B2, B3, B12, and folic acid has been reported. Fifteen (μg/100 g) minutes heating of milk has been reported to result Vitamin B 2731 2743 2731 2743 5 16 (pantothenic acid) in 24% losses of vitamin B12. Similarly, microwave (μg/100 g) heating of milk has been reported to cause 30–40% losses Vitamin B (pyridoxine) 329 329 329 329 17 6 in vitamin content of the bovine milk. Impact of boiling (μg/100 g) on pH was also studied and found that boiling results in Vitamin B7 (biotin) 25 22 25 23 (μg/100 g) no change in pH.18

Vitamin B12 3.4 2.8 3.4 2.5 (cyanocobalamine) (μg/100 g) No impact of the storage condition on pH even after 24 Folic acid (μg/100 g) 32 30 32 30 h is contrary to the earlier fi nding which has reported Vitamin C (μg/100 g) ND (MDL  100) the effect of storage on pH in bovine milk.19 A decrease ND, not detected; MDL, method detection limit. in total solids and fat content could be attributed to the decomposition of milk fat into fatty acids as a result of addition to the effect of dilution, the vitamin the lipolysis process which have a pronounced effect levels also decreased due to heating and their on sedimentation and fat separation. The results of photosensitive nature. No change in pH in milk the present investigation are in line with the studies 18,20 samples was observed indicating that this factor conducted by different researchers. While in another may not be infl uenced by routine household study, a decrease in the calcium content during storage of 21 practices. pasteurized milk was reported. Due to the intermittent boiling and storage, accumulation of the fat layer resulting • Addition of Sugar and Condiments: The in the loss of fat-soluble vitamin D. The appreciable loss supplementation of milk samples with sugar of vitamin D in buffalo’s milk during different storage alone had no effect on the proximate and mineral conditions has also been reported.22 The increase in the profi le, while addition of sugar and water resulted degradation of vitamins B , B , and B observed with the in an increase in energy, total solids, SNF, and 2 3 12 increase in storage duration, boiling, and light intensity carbohydrates. In contrast, protein, lactose, ash due to their photosensitive nature is in line with the contents, and pH remained unaltered. Addition earlier report.23 of condiments in the milk samples increased the contents of total solids, solid not fat (SNF), Storage of milk at low temperature resulting in the carbohydrate, and minerals (calcium and deposition of the fat layer on the wall of the storage magnesium). In contrast, a considerable decrease utensil/pouch carrying away fat-soluble vitamins resulting in all the vitamins was observed. in their substantial quantitative loss. On the other hand, Boiling, storage and supplementation(s)/ exposure to light during storage has a deleterious effect addition(s) to milk had no qualitative and on water-soluble vitamins. An appreciable loss in their

86 Bahman S, et al.: Impact of Household Practices on the Nutritional Profile of Milk

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Indian Journal of Public Health, Volume 56, Issue 1, January-March, 2012