Milk production which was almost stagnant between 1947 and 1970 with an annual growth rate of merely one per cent has registered a significant growth during the last two decades. The annual milk production has increased from 17 million tonnes in 1950-51 to 91.1 million tonnes during 2004-05 in a period of over 50 years which amounts to one and a half million tonnes increase per year. With the present growth rate of 5.5 percent per annum, India is expected to produce 220 to 250 million tonnes of milk by the year 2020 which would be more than one third of the projected global production.
Dairy industry has its own peculiarities unlike other industries. Manufacturing a good dairy product is not enough but it must be free from harmful additives and microbes till it is consumed. The implementation of hazard analysis critical controls points (HACCP) in dairy industry would provide a competition edge to milk and milk products supplies in the international market. The objective of clean milk production can be achieved by judicious application of the principles and practices of HACCP, which is a scientific based system and systemically identifies specific hazards and provides measures for their control to ensure safety of milk and milk products. It is a tool to assess hazards and establish control system that focuseson prevention rather than relying mainly on end product listing. Therefore, successful and effective implementation of HACCP system requires the use of risk-based decision-making in identifying significant hazards at different points in the food chain from producer to dairy docks and to ultimate end users as well as establishing critical limit at specify critical points.
The dairy sector is poised to play a significant role in the process of diversification and commercialization of agricultural production in our country. In spite of enormous breakthrough in milk production, India’s global participation in milk trade is negligible. Milk and milk products produced in our country reaches domestic consumers to fulfill an enormous need of people. Export of milk and milk products is very low which possesses large potential for export especially to third world countries, if we are able to achieve and sustain the quality of milk and milk products.
Dairy industry has its own peculiarities unlike other industries. Manufacturing a good dairy product is not enough but it must be free from harmful additives and microbes till it is consumed. The implementation of hazard analysis critical controls points (HACCP) in dairy industry would provide a competition edge to milk and milk products supplies in the international market. The objective of clean milk production can be achieved by judicious application of the principles and practices of HACCP, which is a scientific based system and systemically identifies specific hazards and provides measures for their control to ensure safety of milk and milk products. It is a tool to assess hazards and establish control system that focuseson prevention rather than relying mainly on end product listing. Therefore, successful and effective implementation of HACCP system requires the use of risk-based decision-making in identifying significant hazards at different points in the food chain from producer to dairy docks and to ultimate end users as well as establishing critical limit at specify critical points.
The dairy sector is poised to play a significant role in the process of diversification and commercialization of agricultural production in our country. In spite of enormous breakthrough in milk production, India’s global participation in milk trade is negligible. Milk and milk products produced in our country reaches domestic consumers to fulfill an enormous need of people. Export of milk and milk products is very low which possesses large potential for export especially to third world countries, if we are able to achieve and sustain the quality of milk and milk products.
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