Lecturer in Commerce,
Vellalar College for Women,Erode-9
Lecturer in Commerce,
AAVIN MILK : IMPORTANCE AND GROWTH
Since early times, man has tamed many mammals and used the surplus milk produced as food. Cows, buffaloes, goats, sheep, camels and donkeys all are used as milk animals. Though animal milk as food for young animals is said to date back 200 million years, its use as food for human beings is of comparatively recent origin, perhaps just about 10,000 years. Milk is the normal secretion of mammary gland of mammals. It’s purpose in nature is to provide good nourishments for the young of the particular species producing it. Milk is often spoken us “Nature’s most perfects food”. Man has learnt the art of using milk and milk products as a food for his well being and has increased the milk producing function of the animals best adopted as a source of milk for human consumption. The cow is the principal source of milk for human consumption in many part of the world. In India, more milk is obtained from the buffalo than the cow, some amount of goat milk is consumed. MILK AND HEALTH
According to a recent publication of the ‘American Association for the Advancement of Science’, animal milk forms a culturally acceptable part of the diet for only a part of man kind. And the present widespread use of infant formula based on cow’s milk is a very recent development. Since milk is of animal origin, it is only natural that its proteins must be a near approach to the protein mixture of the human body in terms of their amino acid makeup. Milk proteins are more or less complete proteins and milk constitutes an excellent supplement to a cereal based diet. Milk is valued for its fat contents also. The proportion being about 4% for cow’s milk and more than 6% for buffalo’s milk. About 70% of the fatty acids in milk fat are saturated about 25% mono unsaturated and barely 5% are poly unsaturated. ‘The Nutrition Expert Group’ has recommended that, every adult who is not taking meat, fish or eggs must have daily a minimum of 200ml milk. Milk contains all types of nutrients i.e., Carbohydrate, fat, protein, minerals, and vitamins. Its proteins are animal proteins of high biological value. It is exceptionally rich in calcium and phosphorus and has a generous supply of vitamin A and riboflavin along with useful amounts of the other members of the vitamin B complex. A ½ litre milk supplies a child of 5 years with all the calcium, riboflavin and vitamin A, nearly half the protein and one third of the thiamine required daily. For an average man a ½ litre milk supplies all the calcium and vitamin A, a quarter of the protein, nearly half the riboflavin and one sixth of the thiamine.
HISTORY OF DAIRY DEVELOPMENT DEPARTMENT IN TAMILNADU
The Dairy Development Department was established in 1958 in Tamilnadu. The administrative and statutory control over all the milk Co-operatives in the state were transferred to the Dairy Development Department on 01.08.1965. With the adoption of “Anand Pattern” in the state of Tamilnadu, ‘Tamilnadu Co-operative Milk Producers Federation Limited’ was registered in the state on 01.02.1981. The commercial activities of the department such as milk procurement, processing, chilling, packing and sale of milk to consumers etc, are dealt with by Tamilnadu Dairy Development Corporation Limited were transferred to the newly registered Tamilnadu Co-operative Milk Producer’ Federation Ltd., popularly known as “Aavin”.
Objectives of the Dairy Development Department
The following are the main objectives of the Dairy Development Department. •
Assure a remunerate price for the milk produced by the member of the Milk Producer’s Co-operative Societies through a stable, steady and well organized market support. •
Distribution of quality milk and milk products to the consumers at reasonable price. •
Creating awareness on the milk...
Please join StudyMode to read the full document