Dairying in Nepal and Developed countries/ Global overview

1

Terminologies:

Milk is the whole/fresh lacteal secretion obtained by the complete milking of one or more healthy dairy animals, excluding that obtained within 15 days before or 5 days after calving to render the milk practically colostrum- free and assure the minimum prescribed percentages of fat and SNF

Market milk refers to the whole fluid milk that is sold to individuals usually for direct consumption. It excludes the milk consumed in the farm and that used for the manufacture of dairy products

In Nepal, the term MILK refers to cow or buffalo milk or a combination of the two.

​

It should be obtained from healthy animals and should be free from colostrums. When it is for sale, it must confirm a legal standard

​

Nepalese legal standard

Species Fat % Solid Not fat (SNF) %

Cow milk 3.5 7.5

Buffalo milk 5 8

Standardized milk 3 8

Tea milk 1.5 9.5

Standardized milk (India) 4.5 8.5

2

3

Standardized Milk

Milk that has been adjusted to contain a minimum of 3.0% fat and 8.0% SNF is standardized milk. It can be performed by partially skimming milk fat with a cream separator or by admixing with fresh or reconstituted skim milk in proper proportions.

Advantages

• Ensures milk of practically uniform and constant composition and with good nutritive value to the consumers
• The surplus fat can be converted into butter and ghee
• Possible to reduce the cost of milk
• More easily digestible because of reduced fat content
• Volume of milk can be increased

Buffalo Milk

The legal standards for buffalo milk stipulate that it may be raw, pasteurized, boiled, flavored or sterilized milk containing min. 5% fat and 8% SNF.

Cow Milk

The legal standards for cow milk prescribe that it may be raw, pasteurized, boiled, flavored or sterilized milk containing min. 3.5% fat and 7.5% SNF.

Goat Milk

The legal standards for Goat milk specify that it may be raw, pasteurized, boiled, flavored or sterilized milk containing min. 3.5% fat and 9% SNF.

Recombined Milk

• This is the product obtained when Anhydrous Milk Fat (AMF), skim milk powder (SMP) and water are combined in the correct proportions to yield fluid milk. The acceptability of this milk is influenced by the quality of AMF.
• It contains min. milk fat of 3% and min. milk SNF of 8.5%.
• Recombined milk serves as a mean of supplying fluid milk in non-dairy areas. It reduces transport cost, eliminates refrigeration, and lowers packaging cost besides helping in the development of local industries.
• Global milk trade

6

Reconstituted Milk

• Reconstituted milk may be prepared either from SMP or WMP by the addition of water. The composition especially fat to SNF ratio is adjusted equal to that of fresh skim milk or fresh whole milk.
• WMP possesses problems in reconstitution because of poor wettability. Therefore, reconstitution should be done with care. The temperature of water should be between 40-45°C.
• After reconstitution, it should be held for sufficient time, preferably for 1 hour, for proper hydration of powder particles. For greater convenience, instant powder in which wettability is increased may be used.
• When SMP is to be used after reconstitution for extending the fluid milk supply, e.g. in preparing recombined or toned milk, low heat SMP should be the choice.

7

Toned Milk

• Toned milk refers to milk obtained by the addition of water and skim milk powder to whole milk. In practice, whole buffalo milk is admixed with reconstituted skim milk. This process decreases the fat content, increases the quantity of available milk, and 'tones up' the SNF level to the original
• It should contain min. milk fat of 3% and min. milk SNF of 8.5%.

Double Toned Milk

• Double toned milk (DTM) is made from cow and/or buffalo milk by adding fresh skim milk or a mixture of water and skim milk powder and/or by removing fat by partial separation, or by doing both.
• It should contain min. milk fat of 1.5% and min. milk SNF of 9%.

8

Skim Milk

It should contain max. milk fat of 0.5% and min. milk SNF of 8.7%.

Full Cream Milk

A variant of milk with min. 6.0/5.0% fat and 9.0/8.0% SNF is called ‘Full Cream Milk’ (FCM), introduced to cater to the need of growing children and senile people.

Tea milk

It contains 1.5% fat and 9.5% milk solids. It is targeted at a special segment—tea vendors. Also called serum solids, it contains lactose and caseins.

​

Note: When milk is offered for sale without any indication of the class, the standards prescribed for buffalo milk shall apply.

Butter:

• is a dairy product in water in oil phase, with high fat content - solid when chilled and at room temp. and liquid when warmed. It is made by churning fresh or fermented cream or milk after separating the fat from the milk.
• It is used as a spread and also consists of good amount proteins and water with/out salt.

Cream: (Heavy: >36%, Light: 18%, whipping: 30- 36%)

• Cream, oil in water phase, is a dairy product composed of fat layer skimmed from the milk before homogenization. In un-homogenized milk, the fat, which is less dense, rises to the top.
• Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by- product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy".
• Cream produced by cattle grazing on natural pasture often contains some natural pigments, gives it a slightly yellow tinge, hence the name of the yellowish-white cream.

10

PLASTIC CREAM ????

Plastic cream is a highly viscous product than any other type of cream. It resembles to paste in texture and contains fat between 60-85 %. However it differs from butter in that it is still an oil in water type emulsion in spite of containing fat near or equal to butter.

​

• Prepared by intense centrifugal treatment of cream
• Crumbly, not greasy, in texture
• Used for preparation of cream cheese and whipped cream

AMF or Butteroil or Ghee:

• AMF, anhydrous butteroil and butteroil are fat rich products derived exclusively from milk and prepared by almost total removal of water and non‑fat solids.
• While, Ghee is a product exclusively obtained from milk, cream or butter, by nearly total removal of water and non‑fat solids, with an especially developed flavour.

- Anhydrous milk fat contains at least 99.8 % milk fat and prepared from fresh cream or butter. No additives are allowed for neutralization of free fatty acids.

- Anhydrous butteroil must contain at least 99.8 % milk fat, but can be made from cream or butter of different ages. Use of alkali to neutralize free fatty acids is permitted.

- Butteroil must contain 99.3 % milkfat. Raw material and processing specifications are the same as for anhydrous butteroil.

- Ghee must contain 99.5% milkfat and should have characteristic diacetyl flavour

Margarine:

• Margarine is fat rich product with min. of 80% fat (80- 95%) with just 3% contribution from milk fat, so vegetable oils are the main ingredients.
• It consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable crystalline form. In general, margarine must have a minimum fat content of 80% to be labelled as such, the same as butter.

�Product Name

1. Paneer 500gm.,  200gm.
2. Mozzarella Cheese 500 gm., 200 gm.
3. Kanchan Cheese 1 kg., 500gm., 200gm
4. Yak Cheese 1 kg., 500gm,  200gm,  100gm
5. DDC fresh 200ml.with Bottle
6. Ghee pet jar 1 L
7. Ghee pet jar 1/2 L
8. Ghee Poly pack 1 L
9. Ghee Poly pack 1/2 L
10. Yak Ghee pet jar 1 L
11. Butter Block per kg.
12. Butter Packed 250gm.
13. Butter Packed 100gm.
14. Yak Butter  1 kg.
15. Yak Butter Packed 1/2 kg.
16. Yak Butter Local sale
17. Cream fresh 60% fat/L.
18. Cream fresh 40% fat/L.
19. Cream fresh 40% fat/500ml.
20. Canned Rasbary (15Pcs)

�Product Name

1. Peda [packed 10 pcs] 200gm.
2. Peda loose/p
3. DDC fresh 200ml.with Bottle
4. Lalmohan loose/p
5. 1 L. Special yoghurt jar
6. 200ml cup. Special yoghurt
7. 1 L. Probiotic yoghurt
8. 200ml cup. Probiotic yoghurt
9. 2 L. Yoghurt jar
10. 1/2 L. Yoghurt (polypack)
11. 1 L. Yoghurt loose
12. 1 L. Strawberry fruit yoghurt
13. 1 L. Mango fruit yoghurt
14. 200ml cup. Strawberry fruit yoghurt
15. 200ml cup. Mango fruit yoghurt
16. 2 L.jar Strawberry fruit yoghurt
17. 2 L. Mango fruit yoghurt
18. 4 L.jar Strawberry fruit yoghurt
19. 4 L. Mango fruit yoghurt

​

DDC Products

15

Milk Production (MT/Annum)

​

Total milk: 26,13,843

Cow milk: 12,14,046 (46.45%)

Buffalo milk: 13,99,797(53.55%)

​

Statistical Information on Nepalese Agriculture (2022/2023)

Nepalese Present Dairying Scenario

Dairy Animal Population of Nepal

Cattle: 47,50,329

Buffalo: 30,81,062

Yak/Chauri 53,195

Milking Cow: 9,16,579

Milking Buffalo: 8,51,272

​

​

Sources: Statistical Information on Nepalese Agriculture, 2022/2023

Milk production trend

Dairying in country is taking remarkable shape with satisfactory pace and at present, contributes 0.247% of world milk demand; almost 86 % of the domestic demand is fulfilled by own production.

​

Average daily production: approx. 71,61,214 L/d milk but the country’s daily demand is around 80,00,000 L/d.

(550,000 L/d present deficit)

​

The per capita availability of milk is 78 L and FAO recommendation is at least 92 L per capita. We still need an additional 14 L per capita milk to be self–reliant in milk.

Average current deficit is ~ 550,000 L/d of fluid milk with 10–20% variability during the lean season (March-July) and the flush season (August-February)

21

Of the total produce, the share of cow milk is 46.45% and that of buffalo milk is 53.55%. The sector’s growth rate is 4.9% per year.

​

There are more than 500 dairies operating across the country and the sector’s share to GDP is 9% and 24.01% in AGDP.

​

But again, Nepal imports milk products worth Rs. 18.7 billion annually from India and third countries to manage the shortfall. 

��Pattern of Seasonal Variation in Milk Production� �

Integrated mgmt is the best tool to get optimum benefit………..

Science in all

But current global concern …..

Not just to increase milk production and productivity

• Safe and quality milk production for human health and food safety
• Efficient utilization of natural resources
• Minimum impacts in environment (14.5 % of global greenhouse gases)
• Product with lower water footprint

24

Global Milk Production

• Cow milk production ….83- 84% of total milk
• Buffalo milk …..13% of total milk
• Goat….2.2%
• Sheep…1.3%
• Camel…0.2%
• Others… 0.3
• >90% buffalo milk from India, Nepal and Pakistan

25

Buffalo milk Production

• Asia…..96.8%
• South Asia….92.8%
• East Asia…3.3%
• Africa…2.9%
• Europe..0.2%

26

27

28

29

Dairy consumption per capita

Milk production growth rate

30

31

32

Global average producers price of fresh milk

33

High input costs

High labor costs

34

35

36

37

38

Largest Importer

39

World largest dairy Industries

• Nestle: Swiss
• Danone: France
• Lactalis: France
• Friesland Campina: Netharland
• Dean foods: USA
• Kraft foods: USA
• Fonterra: New zealand
• Saputo: Canada
• DDC: Nepal

​

​

• Lala: Mexico
• Yili: China
• Mengniu: China
• Amul/Mothers dairy/Nestle: India
• Tine: Norway
• Milco: Sweden
• Valio: Finland.
• Muller: Germany
• Milcobel: Belgium

40

�Milk production trend in developed and Developing Countries

41

Milk production In Developed and Developing countries

42

​

Developing countries

Developed

countries

Challenge

feeding

a system of feeding dairy cows which provides more feed than is justified by the level of the individual cow's milk production. In the early part of the lactation the cow is challenged to produce more milk and in many instances does so. Also called lead feeding because the cow is led to produce more heavily.

Milk Yield/Cow/Lactation

43