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Detergent found in Mother Dairy’s milk sample in Agra

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Agra:  Two samples of milk produced by Mother Dairy have been found to be substandard, and one of them contained detergent, a food watchdog official said on Tuesday. A Mother Dairy official denied the charges, saying the company conducts “stringent quality tests”, and the substandard milk was wrongly attributed to it.

Ram Naresh Yadav, chief of the Food and Drug Administration (FDA) department in Agra, said two samples were taken from Mother Dairy’s collection centres in Bah tehsil, 70 km from Agra city, in November 2014.

“The samples were sent to the Lucknow laboratory which declared both of them substandard. The company challenged the results and demanded the samples be sent to the Kolkata lab, which too found them defective. In fact, the Kolkata lab found one sample contained detergent,” Yadav said.

However, a Mother Dairy official denied that the milk supplied in pouches was substandard.

“It is very unfortunate that the samples collected at the village level are being wrongly attributed to Mother Dairy,” Sandeep Ghosh, business head for milk at Mother Dairy Fruit & Vegetable Pvt. Ltd., said.

“We would like to clarify that at Mother Dairy, milk undergoes four levels of thorough testing at input, processing, dispatches and even at market level. Every tanker of milk reaching our plants passes a series of 23 stringent quality tests to check any deviation from defined parameters.

“These tests assist in detecting contamination of milk through water, urea, detergent, oil, etc. For any such adulteration, the milk is immediately rejected from further action. Only after securing clearance from all quality measures, the milk is then accepted for processing and re-examined after processing,” Ghosh said.

The Mother Dairy official said that as a “responsible organisation”, they follow “100 percent testing protocol rather than resorting to random testing procedures”.

“To ensure only best and safe quality milk reaches our consumers, we make sure that every batch of milk is again tested before dispatch.”

He also said Mother Dairy follows a “unique practice” of testing its own milk at retail points too.

Around 100 samples from the market are tested on a daily basis, thus ensuring that the products available are safe for consumption, Ghosh said.

The spokesperson said supplies were often rejected by the company if found to be substandard.

“The rejections are due to quality concerns and may vary. We rejected 10 milk tankers in December 2014. The rejected milk is not permitted inside our premises and returned back to suppliers,” the official said. (IANS)

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Having Milk in Breakfast Helps in Managing The Risk of Diabetes

This study confirms the importance of milk at breakfast time to aid in the slower digestion of carbohydrate and to help maintain lower blood sugar levels

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Milk
Drinking milk at breakfast might help manage diabetes. Pixabay

If you are diabetic, then consuming milk at breakfast can help lower blood glucose level throughout the day, suggests a study.

The findings showed that milk consumed with a high-carbohydrate breakfast reduced blood glucose even after lunch, and high-protein milk had a greater effect.

Milk with an increased proportion of whey protein had a modest effect on pre-lunch blood glucose, achieving a greater decrease than that provided by regular milk.

The high-protein treatment also reduced appetite after the second meal compared with the low-protein equivalent.

“Metabolic diseases are on the rise globally, with type-2 diabetes and obesity as leading concerns in human health,” said Professor Douglas Goff, from the University of Guelph in Ontario, Canada.

Diabetes
Representational image. Pixabay

“Thus, there is impetus to develop dietary strategies for the risk reduction and management of obesity and diabetes to empower consumers to improve their personal health,” he added.

For the study, published in the Journal of Dairy Science, the team included over 100 persons to examine the effects of increasing protein concentration and increasing the proportion of whey protein in milk consumed with a high-carbohydrate breakfast cereal on blood glucose, feelings of satiety, and food consumption later in the day.

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Although the team only found a modest difference in food consumption at the lunch meal when increasing whey protein at breakfast, they found that milk consumed with breakfast cereal reduced postprandial blood glucose concentration compared with water, and high dairy protein concentration reduced postprandial blood glucose concentration compared with normal dairy protein concentration.

“This study confirms the importance of milk at breakfast time to aid in the slower digestion of carbohydrate and to help maintain lower blood sugar levels. Nutritionists have always stressed the importance of a healthy breakfast, and this study should encourage consumers to include milk,” Goff said. (IANS)