Milk is produced as a food source for the young, as all of its contents provide benefits for growth. In most countries, dairy facilities process milk and products obtained from milk, such as cream, butter, and cheese. The standard High Temperature Short Time (HTST) process in pasteurisation method results in a 99.999% reduction in the amount of bacteria in milk, rendering it safe to drink for up to three weeks if continually refrigerated. A side effect of the heating of pasteurisation is the loss of soluble calcium and phosphorus by 55 per cent, thiamin and vitamin B12 by 10 per cent, and vitamin C by 20 per cent. Because losses are small in comparison to the large amount of the two B-vitamins present, milk continues to provide significant amounts of thiamin and vitamin B-12. 

The substandard packed milk being sold in our markets is not only loose but also adulterated. The citizens are being fed poison through the use of steroid injection for boosting milk production of buffaloes. This is a very alarming situation as the matter involves lives of public at large. Unfortunately, there is no check on safety and quality of edible items by our government. On Friday 16 September, the supreme court of Pakistan ordered for chemical examination of all domestic and international brands of packed milk available in the market. The court directed Agricultural University Faisalabad, University of Veterinary & Animal Sciences Lahore, and Pakistan Council of Scientific & Industrial Research (PCSIR) to conduct the analysis of all brands of packed milk within a month. Hopefully, the court will decide & implement to ban use of contaminated and adulterated milk. 


Faisalabad, September 19.