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Frequently Asked Questions
- How are the products manufactured?
The process starts with the collection of milk from the farmers. The collected milk is then transported to chilling centres and stored. The milk goes through the process of pasteurization, homogenization and standardization. After this process is complete, the milk is ready to manufacture various dairy products.
- How does Jersey ensure the highest quality for milk and the milk products?
All the milk collected goes through a grading test i.e. Organoleptic Test, which is basically a milk analyzer test. The milk is also tested for adulterants. The temperature on milk, Fat and SNF, heat stability and acidity of milk is also checked to ensure that the best milk goes for chilling. These screening methods ensure that only the top quality milk is retained. After the grading process, the milk is chilled immediately to retain freshness.
- What are the quality control measures employed by Jersey?
Various measures have been included after a lot of study and research.
- The storage temperature for the milk and various milk products are kept at optimum level to ensure that the microbial growth is slowed down to minimal. The temperature varies for different products.
- Every product is put through the CIP control, the purpose of which is manifold.
- Removes microbial contamination
- Removes chemical product traces
- Disinfectant: Sealed Air chemical- Acetic acid
- Quality assurance tests are conducted for the packing materials, any additives and the finished product.
- The products are also tested for legal specifications.
- What are the various processing measures the milk goes through?
Generally, there are 4 major processing steps which are followed in milk
Pasteurization- The milk is heated to a specific temperature for a specified time. This is done to destroy any already present or potential harmful pathogens.
- UHT Pasteurization- Ultra-high temperature (UHT) milk is pasteurized at a much higher temperature to make it sterile.
- Homogenization- This takes place after the pasteurization and ensures that the milk fat is not separated from the fluid milk. A creamy, smooth and uniform milk texture is created.
- Fortification- Finally, the milk is fortified to replace the nutrients lost while processing or to increase the nutritional value by the addition of nutrients.
The milk is then chilled and packed for delivery.
- What is the composition of milk?
Milk comprises of 87% water, 4% fat and 9% SNF (Solid-not-fats). While fat is responsible for thickness, creaminess and nutrition in milk; the energy in milk comes from its SNF and gives milk/curd, good texture. This includes protein, lactose and mineral matter.
- Can I freeze milk?
Freezing of milk is not recommended. It is advised to store milk at a recommended temperature of 5°C.
- Is unpasteurized milk more nutritious than pasteurized milk?
No. Only few vitamins are lost in insignificant amounts during pasteurization but "unpasteurized milk can pose a serious health risk." As suggested by FDA report
- What makes milk so healthy?
Because of its rich content of protein, fat, carbohydrates, vitamins and various minerals essential for sustaining life and maintaining good health. Milk is also termed as a complete food because of this.
- What's the difference between milk allergy and lactose intolerance?
Milk allergy is a food allergy caused by an allergic reaction to the protein in milk. Lactose intolerance is the inability of body to digest the lactose due to lactase enzyme deficiency. Milk allergy usually shows up early in life. Lactose intolerance is more likely to happen in adulthood.
- Why is milk so good for you?
Milk is known as the complete food because of its nutritious constitution of proteins, fat, carbohydrates and vitamins. Intake of milk is healthy for almost everyone in almost all ages of life.
- Why is most milk homogenized, pasteurized and fortified?
Milk is homogenized for uniform distribution of fat throughout the milk and reduce the cream layer on top of milk on storage. Milk is pasteurized to kill pathogenic bacteria and increase the shelf life of milk. Fortification is not widespread, only our Enrich D and Enrich curd are fortified. Fortification of Milk with vitamin A and vitamin D is required in India because of the widespread deficiencies present in the population. FSSAI is driving milk fortification with vitamin A and vitamin D.
- What is pasteurization?
"According to FASSI 13th Amendment 2017 the “Pasteurization, Pasteurized and similar terms” means a microbicidal heat treatment aimed at reducing the number of pathogenic micro-organisms in milk and liquid milk products, if present, to a level at which they do not constitute a significant health hazard. Pasteurization conditions are designed to effectively destroy the organisms Mycobacterium tuberculosis and Coxiella burnettii. Pasteurization, when used in association with milk, shall be taken to refer to the typical process of heating every particle of milk to at least 63°C and holding at such temperature continuously for at least thirty minutes or heating it to at least 72°C and holding at such temperature continuously for at least fifteen seconds, or any other temperature-time combination, sufficient to give a microbicidal effect equivalent to the above defined temperature-time combination and serve to give a negative Phosphatase Test that is applicable to milk immediately after pasteurization only, and cooling it immediately to a temperature of 4°C, or less."
- How much energy shall I get from 100ml of milk?
The energy depends on the variants of milk are you having. E.g. Our standard milk gives 71.7 kcal/100ml.
- What is meant by SNF and total solids?
The SNF (Solid not Fat) contains protein, lactose and mineral matter and total solids includes fat, protein, lactose and mineral matter.
- What is the difference between skim milk and whole milk ?
The amount of fat is the only difference between them, Skim milk does not contain more than 0.5% fat.
- What is "homogenization"?
Homogenization is the process of forcing whole milk through small orifices under very high pressure. This breaks the fat globules into much smaller particles and prevents the cream layer formation.
- How can you be assured of the milk quality?
By abiding by the requirement of FSSAI. Chemical, microbiological, physical, sensory testing is carried out at every stage from farm to fork.
- What is the shelf life of the milk? Do I need to boil the milk?
Shelf life of pasteurized milk is 2 days under refrigerated condition (5°C). No need to boil the pasteurized milk.
- What are the benefits of curd ?
Curd acts as a great probiotic. The good bacteria present in curd helps to clear out the digestive system. Thus, improving our gut activity and great for treating upset stomach.
The presence of good bacteria again helps in boosting your overall health and creating strong immunity for day-to-day airborne diseases.
For stronger bones and Teeth:
Rich in calcium and phosphorus, curd helps in the development of strong bones and teeth.
Helps to lose weight:
Curd helps in prevention of accumulation of cortisol in our body, which eventually leads to obesity and hypertension. Having curd on an everyday basis can help shed a few pounds, keeps our body cool and keeping tummy healthy.