Sale of Loose Milk to be Banned in Pakistan.PFA

[Mentee]

yes its all about activating pelvic floor muscle either through yoga or kegel.right?

Is it a female specific thing?

 

[newb3e]

Is it a female specific thing?

nope google kegel for men

 

[BHarwana]

Right move by govt but wrong way to implement the process. This will effect poor people the most.

One more thing to is that there are many uses of milk were pasteurized milk is not used so what will they do?

Butter cannot be made from pasteurized milk.

Just one suggestion if you want to improve Pakistan first start with educated officers.

 

[fisher1]

Guess what? Imran doesn't care for you & I.

I had some idea, didn't know exactly. Damn. That's the stuff they use for embalming, wow.

I know IK doesn't care. He has a criminal JKT heading this committee. You know what this means $$$$$. Multinational companies probably had a meeting with IK or JKT saying how loose milk causes a loss to our business.

And milkmen also mix some powder in milk

Not if you know and trust the person. Not everyone is a scumbag you know?

 

[Maxpane]

its not a good way . am totally against this move

 

[War Thunder]

Sale of Loose Milk to be Bannedin Pakistan: PFA
Posted 8 hours ago by Jehangir Nasir

• The sale of loose milk will be banned from 2022 and all dairy farms will be bound to sell pasteurized milk in plastic bags and bottles. This was revealed by the Additional Director General (ADG) Licensing and Resources of Punjab Food Authority (PFA), Shahid Inayat Malik.

Addressing an awareness seminar at the Rawalpindi Chamber of Commerce and Industry (RCCI), Shahid Malik said that the PFA’s aim is to bring all food-related businesses, bakery, wedding halls, restaurants etc into one category with a license so that they can be monitored transparently.
The ADG said that PFA has started a campaign to protect consumers from the adulterated milk. “The dairy farmers are advised to install pasteurizing plants and maintain cold chains to provide milk to the consumers,” he said.

He further stated that no business centre will be harassed in the name of inspection. Replying to a question, the ADG said that the license registration process has been simplified and complaints will be resolved in a timely manner.
RCCI President Saboor Malik, in his address, said that the PFA’s measures have provided protection to consumers and provide them with quality goods.

However, Punjab Food Authority has to increase its capacity to reduce fines and simplify procedures, adding “Information leaflets for campaign awareness should be given at every business center in Urdu language,” he said.

Currently, Pakistan is amongst the five largest dairy-producing countries in the world, yet unfortunately, 95 percent of the milk traded in Pakistan is sold as loose milk, most of which is unhygienic or adulterated and is not providing the masses with the required nutrition.

It worth mentioning that European standards had been implemented in the milk sector since 2013 all over Turkey. As a result, the milk yield has been increasing in the Asian country. Pakistan needs to adopt similar international dairy standards

Great so lets give up fresh milk for pasteurized bullshit which lacks anything to refer to as Milk anymore.
People should do some research on the process of pasteurization.

 

[Azadkashmir]

Great so lets give up fresh milk for pasteurized bullshit which lacks anything to refer to as Milk anymore.
People should do some research on the process of pasteurization.

This is what I mean is Pakistanis dead in the brain. Here in england the milk is like water and you will find it hard to breathe drinking this crapy water milk. avoid this milk if you want strong bones.

 

[OldenWisdom...قول بزرگ]

And here in thw U.S. there is small but growing movement who wants raw milk instead... saying it is good in building body immunity against many diseases.

 

[PakSword]

I audited operational processes of one of the famous brands in Pakistan in 2007.

First of all, we have to understand the terms in use in milk industry:

Raw Milk: Raw milk is the unprocessed milk that has not undergone any process of heat treatment or homogenization. Milk in its raw form is usable only for a few hours and naturally throws the cream on top (without boiling). If you leave this milk for a few hours, the top portion of this milk is more creamy and butter can be obtained from it. To drink it,


Pasteurization: Heating the milk to a certain temperature and then quickly cooling it down to eliminate bacteria.

There are three temperatures used to pasteurize milk
1 - 145 Degrees F for 30 minutes (Milk is usable for a couple of days if hygienically packed)
2 - 165 Degrees F for 15 to 20 seconds (Milk is usable for 2-3 weeks if hygienically packed)
3 - 280 Degrees F for 02 seconds (Ultra High Temperature -UHT treatment, that keeps the milk usable for months if hygienically packed properly, mostly in tetrapak packaging)

Boiling Point of Milk: 212.6 Degree F

Homogenization: It's the process that leads to evenly mixing fat molecules by breaking them into smaller particles so that the cream doesn't gather on top and is evenly distributed in the whole volume. Homogenization makes it impossible to get cream out of the milk even after boiling.

Clotted Cream: The cream that clots on top of the raw milk after boiling.

Skimmed Milk: The milk left after taking the cream out of it.

===========================

At the time when I audited that company, most of the companies in this industry didn't have their own farms. They had contracts with local farmers who supplied the milk to them. The formula of price depended on the specific gravity of milk (that tells how creamy is the milk and how much water has been mixed in it). So, companies knew that what's the specific gravity of milk containing 3% fat, 1.5% fat, 0.5% fat and 4% fat. The standard they had set at that time was that if a farmer brings milk having specific gravity of 3% fat, they gave them full amount, the lesser the specific gravity, the lesser amount was paid to the farmers (which means that either they had mixed water in it, or took out the top portion of the milk themselves to make butter and ghee). The milk with less specific gravity was subjected to evaporation until the required thickness is not obtained.. so naturally the volume would reduce and hence less payments to the farmers.

After getting the standard thickness, the company used to homogenize and pasteurize the milk at UHT (much more than the boiling point) to kill the bacteria and pack it immediately so that bacteria in the environment do not enter the milk before it is packed.. This way, milk is drinkable for a longer period of time if remains packed properly.

===========================

Now interesting facts:

The COO told me that farmers have the ways to take out the cream and mix certain chemicals in the milk to make the thickness acceptable for full payment. Most of the companies (including the one that I audited) didn't have any process to identify any chemicals in the milk supplied by the farmers.

UHT treatment changes the taste of the milk to somewhat burnt. Anyone who has knowledge of how the raw milk (or even boiled raw milk) tastes, he can immediately tell the difference in taste of unnaturally burnt milk. This UHT treated milk is less healthy (according to the company's COO too, although he wanted to say that it is not healthy).

It is not a guarantee that UHT treated milk in tetrapak packaging doesn't contain harmful hormones and chemicals, because most companies do not have means to validate this information (I don't know about now, but 10-12 years back, this was the case and that's why when SC tested the milk, most of the brands were found to supply harmful milk.

Heating the milk to 165 degrees F kills 99% bacteria in the milk.. In our homes, we boil it, which takes the temperature to 212.4 degree F. It's still not burnt, because boiling point doesn't allow burning of the ingredients in the milk.. If 165 degree F kills almost all the harmful bacteria, what about boiling the raw milk which also kills 99-100 percent bacteria?

=====================================

Conclusion:

Unless we know that the milk company doesn't produce milk in its own farms, the packaged milk can easily be considered harmful.


Milk companies which also produce butter and cream, it can be assumed that they are also involved in artificial thickening of milk, because otherwise they can't get enough cream to sell separately or convert into butter. Homogenization makes it impossible to find out whether cream has been extracted out of the milk, because there's no cream clotted at all.. so we can never know whether the thickness of the packaged milk is due to cream or some other compound/ chemical.

The best milk is raw (consumed within minutes of extraction), or heated till 165 degree F only, if left for a few hours. Boiling is not necessary, but it does give clotted cream.

@Mentee @War Thunder @Maxpane @newb3e @BHarwana @fitpOsitive

 

[Village life]

so they have raised the countrys development level to that of Europe that they want to implement European standards, these retards don't have a zero percent insight of the domestic culture and situation everyday these shameless bark out some stupid ideas, as they spewed out the law of banning plastic bags , have they implemented it? , munafiqs,

 

[RoadRunner401]

If the Government wants this to be Law then they should provide financing to small and large dairy farms plus tax breaks to offset the cost for the equipment required, unnecessary burden on dairy farmers is stupid and will not work

 

[newb3e]

I audited operational processes of one of the famous brands in Pakistan in 2007.

First of all, we have to understand the terms in use in milk industry:

Raw Milk: Raw milk is the unprocessed milk that has not undergone any process of heat treatment or homogenization. Milk in its raw form is usable only for a few hours and naturally throws the cream on top (without boiling). If you leave this milk for a few hours, the top portion of this milk is more creamy and butter can be obtained from it. To drink it,


Pasteurization: Heating the milk to a certain temperature and then quickly cooling it down to eliminate bacteria.

There are three temperatures used to pasteurize milk
1 - 145 Degrees F for 30 minutes (Milk is usable for a couple of days if hygienically packed)
2 - 165 Degrees F for 15 to 20 seconds (Milk is usable for 2-3 weeks if hygienically packed)
3 - 280 Degrees F for 02 seconds (Ultra High Temperature -UHT treatment, that keeps the milk usable for months if hygienically packed properly, mostly in tetrapak packaging)

Boiling Point of Milk: 212.6 Degree F

Homogenization: It's the process that leads to evenly mixing fat molecules by breaking them into smaller particles so that the cream doesn't gather on top and is evenly distributed in the whole volume. Homogenization makes it impossible to get cream out of the milk even after boiling.

Clotted Cream: The cream that clots on top of the raw milk after boiling.

Skimmed Milk: The milk left after taking the cream out of it.

===========================

At the time when I audited that company, most of the companies in this industry didn't have their own farms. They had contracts with local farmers who supplied the milk to them. The formula of price depended on the specific gravity of milk (that tells how creamy is the milk and how much water has been mixed in it). So, companies knew that what's the specific gravity of milk containing 3% fat, 1.5% fat, 0.5% fat and 4% fat. The standard they had set at that time was that if a farmer brings milk having specific gravity of 3% fat, they gave them full amount, the lesser the specific gravity, the lesser amount was paid to the farmers (which means that either they had mixed water in it, or took out the top portion of the milk themselves to make butter and ghee). The milk with less specific gravity was subjected to evaporation until the required thickness is not obtained.. so naturally the volume would reduce and hence less payments to the farmers.

After getting the standard thickness, the company used to homogenize and pasteurize the milk at UHT (much more than the boiling point) to kill the bacteria and pack it immediately so that bacteria in the environment do not enter the milk before it is packed.. This way, milk is drinkable for a longer period of time if remains packed properly.

===========================

Now interesting facts:

The COO told me that farmers have the ways to take out the cream and mix certain chemicals in the milk to make the thickness acceptable for full payment. Most of the companies (including the one that I audited) didn't have any process to identify any chemicals in the milk supplied by the farmers.

UHT treatment changes the taste of the milk to somewhat burnt. Anyone who has knowledge of how the raw milk (or even boiled raw milk) tastes, he can immediately tell the difference in taste of unnaturally burnt milk. This UHT treated milk is less healthy (according to the company's COO too, although he wanted to say that it is not healthy).

It is not a guarantee that UHT treated milk in tetrapak packaging doesn't contain harmful hormones and chemicals, because most companies do not have means to validate this information (I don't know about now, but 10-12 years back, this was the case and that's why when SC tested the milk, most of the brands were found to supply harmful milk.

Heating the milk to 165 degrees F kills 99% bacteria in the milk.. In our homes, we boil it, which takes the temperature to 212.4 degree F. It's still not burnt, because boiling point doesn't allow burning of the ingredients in the milk.. If 165 degree F kills almost all the harmful bacteria, what about boiling the raw milk which also kills 99-100 percent bacteria?

=====================================

Conclusion:

Unless we know that the milk company doesn't produce milk in its own farms, the packaged milk can easily be considered harmful.


Milk companies which also produce butter and cream, it can be assumed that they are also involved in artificial thickening of milk, because otherwise they can't get enough cream to sell separately or convert into butter. Homogenization makes it impossible to find out whether cream has been extracted out of the milk, because there's no cream clotted at all.. so we can never know whether the thickness of the packaged milk is due to cream or some other compound/ chemical.

The best milk is raw (consumed within minutes of extraction), or heated till 165 degree F only, if left for a few hours. Boiling is not necessary, but it does give clotted cream.

@Mentee @War Thunder @Maxpane @newb3e @BHarwana @fitpOsitive

thats exactly how milk collection works farmers have found a way to cheat the system and its not just farmers processor collect 3 times less milk than what they are processing dialy they are adding cheap milk powder imported from india so their quality is not great as well.

as for raw milk its also pathetic because farmers are injecting hormones to extand lactatic period of animals and these hormones are dangerous to consumers by banning raw milk govt is giving processors total control over supply and if unchecked these cooperations will sale poison to make profits!

 

[fitpOsitive]

I audited operational processes of one of the famous brands in Pakistan in 2007.

First of all, we have to understand the terms in use in milk industry:

Raw Milk: Raw milk is the unprocessed milk that has not undergone any process of heat treatment or homogenization. Milk in its raw form is usable only for a few hours and naturally throws the cream on top (without boiling). If you leave this milk for a few hours, the top portion of this milk is more creamy and butter can be obtained from it. To drink it,


Pasteurization: Heating the milk to a certain temperature and then quickly cooling it down to eliminate bacteria.

There are three temperatures used to pasteurize milk
1 - 145 Degrees F for 30 minutes (Milk is usable for a couple of days if hygienically packed)
2 - 165 Degrees F for 15 to 20 seconds (Milk is usable for 2-3 weeks if hygienically packed)
3 - 280 Degrees F for 02 seconds (Ultra High Temperature -UHT treatment, that keeps the milk usable for months if hygienically packed properly, mostly in tetrapak packaging)

Boiling Point of Milk: 212.6 Degree F

Homogenization: It's the process that leads to evenly mixing fat molecules by breaking them into smaller particles so that the cream doesn't gather on top and is evenly distributed in the whole volume. Homogenization makes it impossible to get cream out of the milk even after boiling.

Clotted Cream: The cream that clots on top of the raw milk after boiling.

Skimmed Milk: The milk left after taking the cream out of it.

===========================

At the time when I audited that company, most of the companies in this industry didn't have their own farms. They had contracts with local farmers who supplied the milk to them. The formula of price depended on the specific gravity of milk (that tells how creamy is the milk and how much water has been mixed in it). So, companies knew that what's the specific gravity of milk containing 3% fat, 1.5% fat, 0.5% fat and 4% fat. The standard they had set at that time was that if a farmer brings milk having specific gravity of 3% fat, they gave them full amount, the lesser the specific gravity, the lesser amount was paid to the farmers (which means that either they had mixed water in it, or took out the top portion of the milk themselves to make butter and ghee). The milk with less specific gravity was subjected to evaporation until the required thickness is not obtained.. so naturally the volume would reduce and hence less payments to the farmers.

After getting the standard thickness, the company used to homogenize and pasteurize the milk at UHT (much more than the boiling point) to kill the bacteria and pack it immediately so that bacteria in the environment do not enter the milk before it is packed.. This way, milk is drinkable for a longer period of time if remains packed properly.

===========================

Now interesting facts:

The COO told me that farmers have the ways to take out the cream and mix certain chemicals in the milk to make the thickness acceptable for full payment. Most of the companies (including the one that I audited) didn't have any process to identify any chemicals in the milk supplied by the farmers.

UHT treatment changes the taste of the milk to somewhat burnt. Anyone who has knowledge of how the raw milk (or even boiled raw milk) tastes, he can immediately tell the difference in taste of unnaturally burnt milk. This UHT treated milk is less healthy (according to the company's COO too, although he wanted to say that it is not healthy).

It is not a guarantee that UHT treated milk in tetrapak packaging doesn't contain harmful hormones and chemicals, because most companies do not have means to validate this information (I don't know about now, but 10-12 years back, this was the case and that's why when SC tested the milk, most of the brands were found to supply harmful milk.

Heating the milk to 165 degrees F kills 99% bacteria in the milk.. In our homes, we boil it, which takes the temperature to 212.4 degree F. It's still not burnt, because boiling point doesn't allow burning of the ingredients in the milk.. If 165 degree F kills almost all the harmful bacteria, what about boiling the raw milk which also kills 99-100 percent bacteria?

=====================================

Conclusion:

Unless we know that the milk company doesn't produce milk in its own farms, the packaged milk can easily be considered harmful.


Milk companies which also produce butter and cream, it can be assumed that they are also involved in artificial thickening of milk, because otherwise they can't get enough cream to sell separately or convert into butter. Homogenization makes it impossible to find out whether cream has been extracted out of the milk, because there's no cream clotted at all.. so we can never know whether the thickness of the packaged milk is due to cream or some other compound/ chemical.

The best milk is raw (consumed within minutes of extraction), or heated till 165 degree F only, if left for a few hours. Boiling is not necessary, but it does give clotted cream.

@Mentee @War Thunder @Maxpane @newb3e @BHarwana @fitpOsitive

Well that's the point. Rule are adopted without any consideration to local circumstances. And then comes a Disaster.

 

[PakSword]

No one cheats them

Maybe Nestle tests the milk at collection centers now, no company was testing in 2007.

They separate cream from milk with this type of machine. Creamless milk is called skimmed milk

They don't supply fully skimmed milk, just put the milk for a few hours and creamy milk automatically comes on top. The lower portion has less cream. You can call it semi skimmed.

 

[El Sidd]

Look at the nichla tabqa trying to passive aggressive undermine the true supreme leaders jihad against Duddhu Mafia.

More orders for Gaia plastics.

More power to nepotism.

nobody cares for these comments by the nichla tabqa