The Pros And Cons Of Adulteration In Dairy

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Veal is the meat of calves, in contrast to the beef from older cattle. Though veal can be produced from a cow of either sex of any breed, most veal comes from young male beef cattle. Generally, veal is more expensive than beef from older cattle. Newborn calves are given a varied amount of time with their mothers, which can be anything from a few hours to a few days. Free-raised calves are raised alongside their mothers, and always have access to their mothers' milk. The modern veal industry has strong connections with the dairy industry. To produce milk, cows must be lactating, and in order to be lactating, they must get pregnant and give birth. Since only female calves can be used to produce milk, use of male dairy calves is limited, outside…show more content…
The Indian Council of Medical Research has reported that “milk adulterants have hazardous health effects. The detergent in milk can cause food poisoning and other gastrointestinal complications. Its high alkaline level can also damage body tissue and destroy proteins. Other synthetic components can cause impairments, heart problems, cancer or even death. While the immediate effect of drinking milk adulterated with urea, caustic soda and formalin is gastroenteritis, the long-term effects are far more serious.” Value addition in milk Dairy farmers have the opportunity to add value to raw milk by producing a wide variety of processed products, to increase the return above the base price of raw milk. These include:  Heat-treated liquid drinking milk, such as pasteurising, or ultra high treatment, then adding flavours or incorporating it into other drinks  Separating the milk fat from other milk solids to produce butter and ghee, and also skim milk  Fermenting milk to produce cheese with its major by-product, whey  Using the by-products, skim milk and whey, to produce ice cream, cheese and whey based

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